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The Boat Shed Kitchen

Classic Tiramisu Recipe

This classic tiramisu combines silky mascarpone cream, strong espresso, and delicate ladyfingers layered to perfection. Finished with a dusting of cocoa, it’s chilled to dreamy, melt-in-your-mouth texture. No baking required—just pure Italian dessert bliss.
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Prep Time 25 minutes
Chill Time (or overnight) 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 1 cup heavy whipping cream cold
  • 16 oz mascarpone cheese room temp
  • 1½ cups espresso or strong coffee cooled
  • 2 tbsp golden rum
  • 7 oz ladyfingers Savoiardi
  • 2 tbsp unsweetened cocoa powder

Method
 

  1. In a double boiler, whisk egg yolks and sugar for 8–10 minutes until thick. Let cool.
  2. Whip cream to stiff peaks in a separate bowl.
  3. Fold mascarpone into cooled yolk mixture, then fold in whipped cream.
  4. Dip ladyfingers in espresso + rum quickly.
  5. Layer half of ladyfingers in a 9×13 dish. Spread half of the cream mixture. Repeat layers.
  6. Cover and chill for 6 hours or overnight. Dust with cocoa powder before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/classic-tiramisu-recipe/

Notes

  • Use strong brewed espresso for the richest flavor.
  • Golden rum adds depth but can be skipped for an alcohol-free version.
  • Tiramisu sets better the longer it chills—overnight is ideal.