Why You’ll Love This Recipe
Tiramisu is a timeless Italian classic, and this recipe brings out the best of its signature creamy texture and bold coffee flavor. With a few simple steps, you can make a decadent dessert that will impress everyone. The mascarpone cream is luxuriously smooth, and the coffee-dipped ladyfingers soak up all that deliciousness, creating a perfect blend of flavors in every bite. Plus, it’s incredibly easy to prepare, making it a go-to for those who want a no-bake treat with big flavor!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mascarpone cream:
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16 oz Mascarpone cheese (450g), cold from the fridge (Galbani recommended)
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4 egg yolks
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⅔ cup granulated or caster sugar (133g)
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1 teaspoon vanilla
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¼ teaspoon salt
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1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
Assembly:
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30-36 ladyfingers
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1 ½ cup strong black coffee, room temperature (360g)
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2 tablespoon cocoa powder to dust
directions
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Make the mascarpone cream (using heavy cream):
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Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
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In a separate heatproof bowl, combine egg yolks and sugar. Heat water in a saucepan, and place the bowl with yolks and sugar over it, ensuring the water does not touch the bowl. Whisk for exactly 2 minutes, then remove from heat. The mixture should be light and fluffy.
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Add the egg mixture to the mascarpone and whisk on medium speed until well combined.
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Whip the cold heavy cream to medium stiff peaks. Fold into the mascarpone mixture in 2-3 additions.
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Make the mascarpone cream (using egg whites):
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Whisk the mascarpone cheese on medium speed until creamy. Set aside.
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Repeat the same process with the egg yolks and sugar as above, then add it to the mascarpone with salt and vanilla.
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In a separate clean bowl, whisk egg whites with remaining sugar over a double boiler until they reach 160°F (about 5-8 minutes). Once they form a stiff meringue, gently fold them into the mascarpone mixture.
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Assemble the tiramisu:
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Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee, ensuring they don’t get too soggy.
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Arrange a layer of soaked ladyfingers in a 8×9.5” rectangular dish.
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Spread half of the mascarpone cream over the ladyfingers.
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Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
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Chill and serve:
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Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight.
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Before serving, dust with cocoa powder and cut into slices.
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Servings and timing
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Servings: 8-10
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Prep Time: 20 minutes
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Cook Time: 0 minutes
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Total Time: 6+ hours (including chilling time)
Variations
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Add rum: For an alcoholic version, add up to ¼ cup of rum to the coffee soak and mascarpone cream mixture.
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Gluten-free version: You can use gluten-free ladyfingers, or substitute with a sponge cake base for a gluten-free tiramisu.
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Vegan option: Use non-dairy substitutes such as coconut cream and egg-free meringue.
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Chocolate twist: Add chocolate shavings between the layers or sprinkle some over the top along with the cocoa powder.
storage/reheating
Tiramisu should be stored in an airtight container in the fridge for up to 5 days. It’s best within the first 2-3 days, but it will still taste delicious beyond that. Tiramisu should not be reheated. It’s a chilled dessert, so keep it refrigerated until ready to serve.
FAQs
Can I use instant coffee for this recipe?
Yes, you can use instant coffee mixed with hot water to achieve a strong coffee flavor. Just make sure it’s cooled to room temperature before soaking the ladyfingers.
What if I don’t have a double boiler?
You can create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl.
Can I skip the eggs?
You can substitute the eggs with heavy cream (Option 1), or if you want an egg-free version, you can use store-bought egg-free mascarpone cream.
How long do I need to chill tiramisu?
For best results, chill tiramisu for at least 6 hours, but overnight is ideal for the flavors to meld.
Can I make tiramisu ahead of time?
Yes, tiramisu can be made up to 1 day ahead of time. Make sure it’s well covered and refrigerated.
Can I use something other than ladyfingers?
If you can’t find ladyfingers, you can substitute them with sponge cake or other soft, cake-like biscuits.
What type of coffee should I use?
It’s best to use strong brewed coffee or espresso. For a richer flavor, you can brew the coffee twice as strong as usual.
How do I avoid soggy tiramisu?
Dip the ladyfingers in coffee quickly—just a quick dip on each side. Over-soaking can make the tiramisu too soggy.
Can I make tiramisu in individual servings?
Absolutely! You can serve tiramisu in individual cups or jars for a fun, personal touch.
Can I freeze tiramisu?
While it’s not ideal to freeze tiramisu, you can freeze the mascarpone cream and ladyfingers separately and assemble later. Freezing may affect the texture.
Conclusion
Classic Italian tiramisu is a dessert that never goes out of style. Its creamy texture, rich coffee flavor, and just the right amount of sweetness make it a favorite for any occasion. Whether you’re a seasoned baker or a beginner, this simple yet delicious recipe will make you feel like you’re enjoying an authentic Italian treat from the comfort of your home. Prepare it ahead of time and let the fridge do the work for you—tiramisu is best when it has time to chill and set!
PrintBEST Classic Italian Tiramisu Recipe
Classic Italian tiramisu with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. This indulgent no-bake dessert is rich, creamy, and full of bold coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6+ hours (including chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
16 oz Mascarpone cheese (450g), cold from the fridge
4 egg yolks
⅔ cup granulated or caster sugar (133g)
1 teaspoon vanilla
¼ teaspoon salt
1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
30–36 ladyfingers
1 ½ cup strong black coffee, room temperature (360g)
2 tablespoon cocoa powder to dust
Instructions
- Make the mascarpone cream (using heavy cream): Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
- In a separate heatproof bowl, combine egg yolks and sugar. Heat water in a saucepan, and place the bowl with yolks and sugar over it, ensuring the water does not touch the bowl. Whisk for exactly 2 minutes, then remove from heat. The mixture should be light and fluffy.
- Add the egg mixture to the mascarpone and whisk on medium speed until well combined.
- Whip the cold heavy cream to medium stiff peaks. Fold into the mascarpone mixture in 2-3 additions.
- Make the mascarpone cream (using egg whites): Whisk the mascarpone cheese on medium speed until creamy. Set aside.
- Repeat the same process with the egg yolks and sugar as above, then add it to the mascarpone with salt and vanilla.
- In a separate clean bowl, whisk egg whites with remaining sugar over a double boiler until they reach 160°F (about 5-8 minutes). Once they form a stiff meringue, gently fold them into the mascarpone mixture.
- Assemble the tiramisu: Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee, ensuring they don’t get too soggy.
- Arrange a layer of soaked ladyfingers in a 8×9.5” rectangular dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
- Chill and serve: Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight. Before serving, dust with cocoa powder and cut into slices.
Notes
- Add rum for an alcoholic version: Up to ¼ cup of rum to the coffee soak and mascarpone cream mixture.
- For a gluten-free version: Use gluten-free ladyfingers or sponge cake.
- For a vegan option: Use non-dairy substitutes like coconut cream and egg-free meringue.
- For a chocolate twist: Add chocolate shavings between layers or sprinkle on top with cocoa powder.
- Make ahead: Tiramisu can be made up to 1 day ahead of time and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 27g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg