Best Classic Italian Tiramisu Recipe

This classic Italian Tiramisu is an elegant and indulgent no-bake dessert layered with coffee-soaked ladyfingers and a rich mascarpone cream. Whether you choose the version with whipped cream or meringue, this recipe delivers a silky, airy, and flavorful dessert that’s perfect for any occasion.

Why You’ll Love This Recipe

This tiramisu strikes the perfect balance between bold espresso, creamy mascarpone, and a light sweetness that doesn’t overwhelm. It’s made with real, pasteurized eggs for safety, and you have two preparation options: one with whipped cream for richness and ease, or one with egg whites for a more traditional, airy texture. The result is a decadent, layered dessert that’s impressive yet simple to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Mascarpone Cream (Choose One Option):

• Mascarpone cheese (cold)
• Egg yolks
• Sugar
• Vanilla extract
• Pinch of salt
• Heavy cream (cold) or egg whites (if using the meringue version)

Assembly:

• Ladyfingers
• Strong black coffee
• Cocoa powder (for dusting)

directions

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

1. Whisk cold mascarpone cheese on medium speed for 30–60 seconds until smooth. Set aside.
2. In a heatproof bowl, whisk together egg yolks and sugar. Place over a saucepan of simmering water (double boiler setup) and whisk on medium-high speed for exactly 2 minutes. Remove from heat.
3. Pour the yolk mixture into the mascarpone. Add vanilla and salt, and mix on medium speed just until combined.
4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
5. Fold whipped cream into the mascarpone mixture in 2–3 additions, gently folding to maintain volume.

Mascarpone Cream – Option 2: Using Egg Whites

1. Follow steps 1–3 as above.
2. In a clean bowl, whisk egg whites with remaining sugar over a simmering water bath until mixture reaches 160°F. Continue to whisk until glossy, stiff peaks form.
3. Gently fold the meringue into the mascarpone mixture in 2–3 additions.

Assembly and Serving

1. Pour strong coffee into a wide bowl. Quickly dip each ladyfinger into the coffee on both sides (1–2 seconds per side max).
2. Layer the soaked ladyfingers in the bottom of a 7×11-inch rectangular dish.
3. Spread half of the mascarpone cream over the ladyfingers evenly.
4. Add another layer of soaked ladyfingers.
5. Spread or pipe the remaining mascarpone cream over the top.
6. Cover and refrigerate for at least 4 hours, preferably overnight.
7. Before serving, dust the top evenly with cocoa powder. Slice and serve chilled.

Servings and timing

Servings: 8–10 servings
Prep Time: 30 minutes
Chill Time: 4+ hours
Total Time: Approximately 4 hours 30 minutes

Variations

• Liqueur Addition: Add a tablespoon of coffee liqueur or dark rum to the coffee mixture for a richer flavor.
• Chocolate Shavings: Add dark chocolate curls or grated chocolate between layers or on top.
• Fruit Twist: Add a thin layer of sliced strawberries or raspberries between the cream layers for a refreshing variation.
• Egg-Free Version: Substitute the egg-based cream with mascarpone whipped together with sweetened condensed milk and heavy cream.
• Individual Servings: Assemble tiramisu in glasses or jars for elegant, single-serve presentation.

storage/reheating

Tiramisu should be stored covered in the refrigerator and is best consumed within 3 days. The flavors improve overnight, making it a great make-ahead dessert. It should not be frozen, as the texture of the mascarpone cream may change upon thawing. Serve chilled; reheating is not applicable for this dessert.

FAQs

Can I use pasteurized eggs instead of cooking them?

Yes, pasteurized eggs are safe to use raw, so you can skip the double boiler step if desired.

What are ladyfingers and where can I find them?

Ladyfingers (savoiardi) are dry, sponge-like cookies that absorb liquid easily. They’re typically found in the cookie or international aisle.

Can I use instant coffee instead of brewed espresso?

Yes, dissolve instant coffee in hot water to create a strong coffee substitute.

How long should tiramisu chill before serving?

At least 4 hours is recommended, but overnight is ideal for the best flavor and structure.

Can I make tiramisu without alcohol?

Absolutely. This recipe does not require alcohol, and any additions are optional.

Why does my mascarpone cream look grainy?

Overmixing can cause mascarpone to curdle or become grainy. Mix just until combined.

Can I use cream cheese instead of mascarpone?

Cream cheese can be used in a pinch but will give a tangier, less traditional flavor.

How do I prevent soggy ladyfingers?

Dip each side of the ladyfingers for only 1–2 seconds to avoid over-soaking.

Is it safe to use raw eggs in tiramisu?

This recipe cooks the eggs to 160°F for safety. Alternatively, use pasteurized eggs if avoiding raw egg.

What size dish is best for tiramisu?

A 7×11-inch rectangular dish works perfectly for this amount, but you can use any similarly sized pan.

Conclusion

This classic Italian tiramisu is the ultimate no-bake dessert that’s both comforting and refined. With its layers of espresso-soaked ladyfingers and luxuriously smooth mascarpone cream, it’s an ideal make-ahead dessert for gatherings or special occasions. Choose your preferred method for the cream and enjoy a homemade tiramisu that rivals any traditional Italian bakery.

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