Best Classic Italian Tiramisu Recipe

Why You’ll Love This Recipe

This classic Italian tiramisu recipe is easy to follow, yet yields a truly gourmet dessert. The creamy mascarpone mixture, combined with the slight crunch of ladyfingers dipped in coffee, creates a rich, indulgent dessert experience. Plus, it’s made with simple ingredients that come together to create a luxurious texture and flavor that tastes just like the ones found in Italy. The perfect combination of creamy and coffee-soaked goodness will make you want to make it again and again!

Ingredients

Mascarpone cream:

• 16 oz Mascarpone cheese (450g), cold from the fridge (I recommend Galbani)

• 4 egg yolks

• ⅔ cup granulated or caster sugar (133g)*

• 1 tsp vanilla

• ¼ tsp salt

• 1 ½ cup heavy cream, chilled (360g) OR 4 egg whites

Assembly:

• 30-36 ladyfingers

• 1 ½ cup strong black coffee, room temperature (360g)

• 2 tbsp cocoa powder to dust

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mascarpone Cream Option 1: Using Heavy Cream (Recommended)

   • Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.

   • In a separate heat-proof bowl, add the egg yolks and ⅔ cup sugar. Boil 1-2 inches of water in a saucepan, then reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan, ensuring the water doesn’t touch the bowl. Whisk on medium-high speed for 2 minutes, then remove from heat. The mixture should be light and fluffy.

   • Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed until combined. Scrape the bowl halfway through (do not overmix).

   • In a separate bowl, whip the chilled heavy cream until it reaches medium stiff peaks (just begins to hold shape).

   • Gently fold the whipped cream into the mascarpone mixture in 2-3 additions using a rubber spatula, taking care not to knock out the air. You’ll have a creamy, light mixture.

2. Mascarpone Cream Option 2: Using Egg Whites

   • Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.

   • In a heat-proof bowl, add the egg yolks and ⅓ cup sugar. Boil 1-2 inches of water in a saucepan, then reduce heat. Place the bowl over the saucepan and whisk on medium-high speed for 2 minutes. The mixture should become light and fluffy.

   • Pour the egg yolk mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed until combined. Scrape the bowl halfway through (do not overmix).

   • In a separate clean bowl, add the egg whites and the remaining ⅓ cup sugar. Place the bowl over boiling water again and whisk on medium-high speed until the mixture reaches 160°F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms.

   • Fold the meringue into the mascarpone mixture in 2-3 additions using a rubber spatula, being careful not to deflate the mixture.

3. Assembly:

   • Pour the coffee into a wide bowl and make sure it is at room temperature. Quickly dip each ladyfinger into the coffee on both sides and layer them in the bottom of a rectangular dish (8×9.5 inches).

   • Spread half of the mascarpone cream evenly over the soaked ladyfingers.

   • Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone cream.

   • Cover the dish and refrigerate for at least 6 hours, or overnight for best results.

4. Finishing Touch:

   • When ready to serve, sift cocoa powder evenly over the top of the tiramisu. Cut into slices and serve.

Servings and Timing

• Servings: 8-10 servings

• Prep Time: 30 minutes

• Chill Time: 6 hours (or overnight for the best flavor)

• Total Time: 6+ hours

Variations

• Non-alcoholic: This recipe does not use alcohol, but if you want to add a twist, you can soak the ladyfingers in a splash of coffee liqueur such as Kahlúa or Marsala wine.

• Vegan Option: Use a dairy-free mascarpone substitute and a plant-based heavy cream to make a vegan version of this dessert.

• Different Flavors: Add a hint of orange zest to the mascarpone cream for a citrusy twist or infuse your coffee with a cinnamon stick for extra warmth.

Storage/Reheating

• Storage: Tiramisu can be stored in the refrigerator for up to 2-3 days. It’s best enjoyed within the first 24 hours, but it can still be delicious after 3 days.

• Reheating: This dessert is typically served chilled, so there’s no need to reheat it. Simply remove from the fridge about 10 minutes before serving.

FAQs

1. Can I use store-bought mascarpone cheese for this recipe?

Yes, store-bought mascarpone cheese works perfectly for tiramisu. Be sure to use cold mascarpone for the best texture.

2. Is it necessary to use raw eggs in tiramisu?

Traditionally, tiramisu uses raw egg yolks, but if you’re concerned about this, you can use pasteurized eggs or opt for the egg white version.

3. Can I make tiramisu ahead of time?

Yes! Tiramisu needs time to chill and set, so it’s ideal to make it at least 6 hours in advance, though overnight chilling gives the best results.

4. How long should I soak the ladyfingers?

Dip the ladyfingers quickly, no more than 1-2 seconds on each side. If you soak them too long, they may become soggy.

5. Can I freeze tiramisu?

Yes, you can freeze tiramisu for up to 1 month. However, the texture may change slightly upon thawing.

6. Can I use a different type of coffee for tiramisu?

While strong black coffee is traditional, you can use espresso or decaffeinated coffee if you prefer.

7. What type of cocoa powder should I use for dusting?

Use unsweetened cocoa powder for the best balance of bitterness and sweetness.

8. How can I make this recipe dairy-free?

You can substitute the mascarpone cheese and heavy cream with dairy-free alternatives, such as coconut-based mascarpone and plant-based cream.

9. Why does my mascarpone cream seem grainy?

Make sure not to overwhip the mascarpone or egg mixture. Whisking too much can cause the cream to separate and become grainy.

10. Can I use whipped cream from a can?

It’s best to whip fresh heavy cream for this recipe to ensure a stable, smooth texture. Canned whipped cream may not provide the same result.

Conclusion

This classic Italian tiramisu recipe is the ultimate indulgence, offering the perfect combination of creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa powder. With simple ingredients and a little patience, you can make a dessert that is sure to impress anyone who tastes it. Whether you’re celebrating a special occasion or just craving a rich treat, this tiramisu will not disappoint!

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