Tiramisu is the quintessential Italian dessert, known for its delicate layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa.
This recipe stays true to its traditional roots, combining the smooth texture of mascarpone with a gently cooked zabaglione and bold coffee flavor.
If you’re looking to impress dinner guests or treat yourself to a luxurious homemade dessert, this is the recipe to bookmark.
Why You’ll Love This Recipe
Authentically Italian – Made with traditional ingredients and methods, just like in Italy.
Creamy and luscious texture – Thanks to mascarpone and lightly cooked egg yolks.
No whipped cream required – The smooth mascarpone mixture is rich enough on its own.
Make-ahead friendly – Even better after chilling overnight.
Perfect for entertaining – Elegant enough for holidays, but easy enough for weeknight indulgence.
What You’ll Need (Ingredient Highlights)
For the Espresso Soaking Liquid:
Espresso coffee – Freshly brewed and hot, mixed with a little sugar and water to mellow the flavor.
Sugar – Adds a touch of sweetness to balance the coffee’s bitterness.
For the Mascarpone Filling:
Egg yolks – Used to make a zabaglione (a lightly cooked custard-like base).
Sugar – Sweetens the egg mixture and helps stabilize it.
Mascarpone cheese – The key to a creamy, smooth texture and traditional flavor.
For the Assembly:
Ladyfingers (Savoiardi) – Choose high-quality brands Vicenzi for best results.
Cocoa powder – Use high-quality cocoa to finish the dessert with a rich chocolate flavor.
Pro Tips Before You Start
Use a candy thermometer – To ensure egg yolks are heated to a safe 150°F.
Don’t over-soak the ladyfingers – A quick dip on each side is all they need.
Let it chill overnight – The flavors and texture improve significantly with time.
Use good espresso or strong coffee – This is the dominant flavor of the dessert.
Choose a flat platter or dish – A shallow dish allows even layering and easy slicing.
How to Make Classic Tiramisu
Step 1: Prepare the Coffee
Brew ¾ cup of espresso (or strong coffee) and stir in 2 tablespoons of sugar while it’s still hot.
Then add ¼ cup water to mellow the intensity.
Let it cool completely before using for dipping.
Step 2: Cook the Egg Yolk Mixture
Set up a double boiler by placing a glass bowl over a pot with a bit of simmering water (make sure the bowl doesn’t touch the water). I
n the bowl, whisk together 3 egg yolks and ½ cup of sugar off heat for a minute or two.
Then transfer it to the double boiler and continue whisking constantly until the mixture reaches 150°F (65°C).
Keep whisking for another 2 minutes, then remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.
Step 3: Make the Mascarpone Cream
Once the egg mixture is cool, add 1¼ cups of mascarpone.
Stir gently until smooth and fully incorporated.
The result should be thick, creamy, and luxurious.
Step 4: Dip the Ladyfingers
Pour the cooled espresso mixture into a shallow bowl.
Quickly dip each ladyfinger (Savoiardi) once per side, no longer than a second, to avoid sogginess.
Line them in a single layer on your serving platter or dish (about 9 cookies per layer, depending on the size of your dish).
Step 5: Assemble the Layers
Spread half of the mascarpone filling evenly over the first layer of soaked ladyfingers.
Repeat the dipping process with the remaining ladyfingers to form a second layer.
Top with the rest of the mascarpone mixture, smoothing the surface with a spatula.
Step 6: Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
This allows the flavors to meld and the texture to set.
Step 7: Dust with Cocoa and Serve
Right before serving, sift high-quality cocoa powder generously over the top using a fine sieve.
Slice into squares or rectangles, wiping the knife clean between cuts, and use a metal spatula to lift and serve.
What to Serve It With
Espresso or cappuccino – For a true Italian café experience.
Dark chocolate shavings – Add extra decadence on top.
Berries – Fresh raspberries or strawberries add a pop of color and acidity.
Liqueur pairing – A splash of amaretto or Kahlua can be added to the espresso mix for adults.
Variations / Substitutions
Alcohol-infused version – Add 1–2 tablespoons of Marsala wine, dark rum, or Kahlua to the coffee soak.
Eggless option – Substitute zabaglione with whipped cream and mascarpone for a no-egg version.
Gluten-free – Use certified gluten-free ladyfingers.
Tiramisu cups – Make individual servings in glasses or jars for a fun party treat.
Storage & Leftovers
Refrigerator: Store tightly covered for up to 4 days.
The flavor deepens with time.
Freezer: Wrap tightly and freeze for up to 1 month.
Thaw in the fridge overnight.
Make ahead: Best made a day in advance for the most cohesive flavor and texture.
FAQs
Can I make tiramisu without raw eggs?
This recipe uses lightly cooked eggs (zabaglione) heated to 150°F, which is food-safe.
But for a no-egg version, you can use whipped cream and mascarpone.
Can I substitute cream cheese for mascarpone?
It’s not ideal—cream cheese is tangier and denser.
For authentic flavor and texture, mascarpone is essential.
What if I don’t have espresso?
You can use strong brewed coffee or instant espresso dissolved in water.
Just make sure it’s not too bitter.
Can I use store-bought ladyfingers?
Yes, but make sure they’re the crisp kind (Savoiardi), not soft cake-like versions.
How do I prevent soggy ladyfingers?
Dip each side quickly—no more than one second in the coffee mixture.
Why chill overnight?
Chilling gives the dessert time to set and allows the flavors to blend beautifully.
Can I double the recipe for a crowd?
Absolutely! Just layer it in a larger dish or use two pans.
Final Thoughts
There’s nothing quite like the satisfaction of homemade tiramisu.
Each bite is a creamy, dreamy balance of coffee, cocoa, and mascarpone, wrapped in soft, soaked ladyfingers.
This version captures the spirit of Italy’s most beloved dessert, while keeping the steps approachable for home bakers.
Whether you’re making it for a dinner party or simply craving something decadent, this tiramisu is sure to become a new favorite.
