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Classic Tiramisu Recipe

Classic Tiramisu

Steven
Tiramisu is one of the most beloved Italian desserts, combining espresso-soaked ladyfingers with a rich, creamy mascarpone filling made from whipped eggs and mascarpone cheese, all topped with a generous dusting of cocoa powder. This elegant no-bake dessert delivers authentic Italian flavor with a light, airy texture from whipped egg whites, perfect balance of bitter coffee and sweet cream, and is make-ahead friendly, tasting even better after chilling overnight.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12 servings
Calories 305 kcal

Equipment

  • Electric hand mixer or stand mixer - Essential for whipping eggs
  • Large mixing bowls - At least 3
  • 9x13-inch baking dish - Or similar shallow dish
  • Whisk
  • Shallow bowl or pie plate - For dipping ladyfingers
  • Rubber spatula - For folding ingredients
  • Fine mesh sieve or sifter - For dusting cocoa powder
  • Measuring cups and spoons
  • Double boiler or heatproof bowl - Optional, for pasteurizing eggs

Ingredients
  

For the Coffee Soak

  • 1 ½ cups strong espresso or brewed coffee - 360ml, cooled to room temperature
  • 3 tablespoons granulated sugar
  • 3 tablespoons Marsala wine or dark rum - optional

For the Mascarpone Cream

  • 6 large egg yolks
  • ¾ cup granulated sugar - 150g, divided
  • 1 pound mascarpone cheese - 450g, at room temperature
  • 6 large egg whites
  • pinch of salt

For Assembly

  • 40-48 Italian ladyfingers - Savoiardi biscuits
  • ¼ cup unsweetened cocoa powder - 25g, for dusting

Instructions
 

  • Brew strong espresso or coffee and let it cool completely. Stir in sugar until dissolved, then add optional Marsala or rum. Set aside in a shallow bowl.
  • Beat egg yolks with ⅓ cup (75g) sugar on high speed for 3-5 minutes until thick, pale, and tripled in volume.
  • On low speed, add room temperature mascarpone and mix just until smooth. Transfer to another bowl.
  • In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining sugar and beat to stiff glossy peaks.
  • Gently fold one-third of the whipped egg whites into the mascarpone mixture, then fold in the rest until uniform and fluffy.
  • Quickly dip each ladyfinger in the coffee mixture for 1-2 seconds per side. Arrange in a single tight layer in the 9x13 dish.
  • Spread half the mascarpone cream evenly over the ladyfingers. Tap dish to remove air pockets.
  • Dip remaining ladyfingers and arrange in a second layer. Top with remaining cream and smooth the surface.
  • Cover tightly and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and texture to set.
  • Just before serving, dust generously with cocoa powder using a fine sieve. Cut into squares and serve cold.

Notes

  • Use room temperature mascarpone to prevent lumps and ensure smooth incorporation.
  • Dip ladyfingers very quickly (1-2 seconds per side) to avoid sogginess.
  • Ensure bowls and beaters are completely clean and dry for whipping egg whites to stiff peaks.
  • Fold egg whites gently to preserve air for the light, airy texture.
  • Use fresh or pasteurized eggs since they are not fully cooked.
  • Brew strong coffee or espresso so the flavor stands out against the rich cream.
  • Chill overnight for best flavor development and easier slicing.
  • Dust cocoa powder just before serving to maintain its powdery appearance.
  • Marsala or rum is optional; omit for a family-friendly version.
  • Store covered in the refrigerator up to 3 days or freeze up to 2 months (dust cocoa after thawing).
Keyword coffee dessert, Italian dessert, mascarpone, no bake dessert, tiramisu