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Best Classic Italian Tiramisu Recipe

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This classic Italian Tiramisu recipe is an indulgent dessert with creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa powder. With simple ingredients and easy preparation, this decadent treat is perfect for any occasion, offering a taste of Italy in every bite.

  • Total Time: 6+ hours
  • Yield: 8-10 servings

Ingredients

Mascarpone Cream:

16 oz Mascarpone cheese (450g), cold from the fridge (recommended: 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:

3036 ladyfingers

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

2 tbsp cocoa powder (for dusting)

Instructions

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

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

      • In a separate heat-proof bowl, whisk egg yolks and sugar over a simmering saucepan (double boiler) for 2 minutes until light and fluffy. Remove from heat.

      • Pour the egg yolk mixture into the mascarpone and add salt and vanilla. Whisk until combined, scraping the bowl halfway through.

      • In a separate bowl, whip chilled heavy cream until medium stiff peaks form. Gently fold whipped cream into the mascarpone mixture in 2-3 additions, being careful not to deflate the mixture.

    2. Mascarpone Cream Option 2: Using Egg Whites

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

      • In a separate heat-proof bowl, whisk egg yolks and sugar over a simmering saucepan for 2 minutes until light and fluffy. Remove from heat.

      • Pour the egg yolk mixture into the mascarpone and add salt and vanilla. Whisk until combined, scraping the bowl halfway through.

      • In another clean bowl, whisk egg whites and the remaining sugar over a simmering saucepan until reaching 160°F (5-8 minutes). Continue whisking until a stiff meringue forms.

      • Gently fold the meringue into the mascarpone mixture in 2-3 additions, ensuring it doesn’t deflate.

    3. Assembly:

      • Pour the coffee into a wide bowl and allow it to reach room temperature.

      • Quickly dip each ladyfinger into the coffee on both sides, ensuring they aren’t soaked for too long (1-2 seconds).

      • Layer the soaked ladyfingers in the bottom of a rectangular dish (8×9.5 inches).

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

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

      • Cover the dish and refrigerate for at least 6 hours (overnight is best).

    4. Finishing Touch:

      • Sift cocoa powder evenly over the top before serving. Cut into slices and enjoy!

Notes

    • Vegan Option: Substitute dairy mascarpone with a plant-based version and use vegan heavy cream.

    • Flavors: Infuse your coffee with a cinnamon stick for a warm twist, or add orange zest to the mascarpone for a citrusy edge.

  • Author: Julia
  • Prep Time: 30 minutes
  • Chill Time:: 6 hours
  • Category: Dessert, Italian, Classic
  • Method: No-Bake, Chilled
  • Cuisine: Italian
  • Diet: Gluten Free