Classic Italian Tiramisu recipe

No ratings yet

Tiramisu is the ultimate no-bake Italian dessert that layers espresso-soaked ladyfingers with a luscious mascarpone cream, all dusted with cocoa for that perfect bittersweet finish. Born in Italy, this rich yet airy delight is all about balance—bold coffee, velvety cream, and a hint of cocoa magic. Whether you keep it classic, make it boozy, or go for a twist like matcha or fruit-infused versions, tiramisu never disappoints!

Servings

Prep Time 30

Cook Time 12

Resting time 6

Total Time 6 42

Equipment

Mixing bowls and spatula
Stand mixer
Glass or tray to set
Refrigerator
Baking tray
Baking Oven
Silicon sheet or molds

Ingredients

For the Coffee Soak

250 ml espresso or strong brewed coffee, cooled
20 ml coffee liqueur (Marsala wine, dark rum, or Kahlúa) optional

For the Mascarpone Cream

3 Egg yolks
100 g Sugar
250 g Mascarpone cheese
200 ml Heavy cream
5 ml Vanilla extract

For the Ladyfingers (Savoiardi Biscuits)

3 Eggs separated
100 g Sugar
5 ml Vanilla extract
100 g All purpose flour
3 g Baking powder
A Pinch Salt
Powdered sugar to dust

For Assembly & Topping

unsweetened cocoa powder
Dark chocolate shavings

Instructions

Make the Homemade Ladyfingers

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Whip the egg yolks & sugar: In a bowl, whisk egg yolks with 50g (¼ cup) sugar until pale and fluffy. Stir in vanilla extract.
3 Eggs, 100 g Sugar, 5 ml Vanilla extract
Whip the egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50g (¼ cup) sugar and beat until stiff peaks form.
Combine & fold: Gently fold the egg yolk mixture into the whipped egg whites, careful not to deflate the batter.
Sift the dry ingredients: In another bowl, whisk together the flour and baking powder. Sift this over the egg mixture and gently fold until just combined.
3 g Baking powder, A Pinch Salt, 100 g All purpose flour
Pipe & bake: Transfer the batter to a piping bag and pipe 3-inch long strips onto the parchment-lined baking sheet. Dust with powdered sugar.
Powdered sugar
Bake for 10–12 minutes, or until lightly golden. Let cool completely before using.

Prepare the Coffee Soak

Brew a strong espresso and let it cool completely.
250 ml espresso or strong brewed coffee, cooled
Stir in coffee liqueur, if using. Set aside.
20 ml coffee liqueur (Marsala wine, dark rum, or Kahlúa)

Make the Mascarpone Cream

In a heatproof bowl, whisk egg yolks and sugar together. Place over a pot of simmering water (double boiler method) and whisk constantly for 5 minutes until thick and pale. Remove from heat and let it cool slightly.
3 Egg yolks, 100 g Sugar
Add mascarpone cheese and mix until smooth.
250 g Mascarpone cheese
In a separate bowl, whip heavy cream and vanilla extract until soft peaks form.
200 ml Heavy cream, 5 ml Vanilla extract
Gently fold the whipped cream into the mascarpone mixture until fully combined.

Assemble the Tiramisu

Quickly dip each homemade ladyfinger into the cooled espresso mixture (just a second—don’t let them get soggy!).
Arrange a layer of dipped ladyfingers in a rectangular dish (9x9 inch or similar). or in a glass as you like.
Spread half of the mascarpone cream evenly over the layer.
Repeat with another layer of coffee-dipped ladyfingers.
Spread the remaining mascarpone cream on top, smoothing it out.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Final Touches

Before serving, dust the top generously with cocoa powder using a fine sieve.
unsweetened cocoa powder
Sprinkle optional dark chocolate shavings for extra decadence.
Dark chocolate shavings
Slice and serve chilled.

Notes

✅ Crispier or Softer Ladyfingers? If you like a firmer tiramisu, let the ladyfingers dry out overnight before using. For a softer texture, use them fresh.

✅ For an Alcohol-Free Version: Just skip the coffee liqueur. The espresso alone is enough for deep flavor.

✅ Eggless Option: Replace egg yolks in the mascarpone cream with an extra 50g (¼ cup) of whipped cream.

✅ Make-Ahead Magic: Tiramisu tastes even better the next day! It can be made up to 2 days in advance.

✅ Storage: Keep refrigerated for up to 3 days. Avoid freezing, as it affects the texture.

Author: The Gourmet Palette

Calories: 350kcal

Course: Dessert

Cuisine: Dessert, Italian

Keyword: authentic Italian tiramisu, best tiramisu recipe, Classic tiramisu recipe, easy tiramisu dessert, homemade tiramisu, homemade tiramisu from scratch, tiramisu with mascarpone

Nutrition