Best Classic Italian Tiramisu Recipe

Why You’ll Love This Recipe

I absolutely love this Classic Italian Tiramisu because it captures the essence of authentic Italian flavors in every bite. The mascarpone cream is rich yet light, and the coffee-soaked ladyfingers provide just the right amount of flavor and texture contrast. The cocoa powder on top adds a perfect finishing touch. This recipe is incredibly easy to follow, and the result is a tiramisu that’s just as good—if not better—than the ones you’d find in Italy. With the option of using either heavy cream or egg whites, you can choose the texture you prefer. It’s perfect for making ahead of time and chilling in the fridge, allowing the flavors to meld beautifully.

Ingredients

Mascarpone Cream (Option 1: Using Heavy Cream)

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

4 egg yolks

⅔ cup granulated or caster sugar (133g) – if using egg whites, divide into 2 portions of ⅓ cup and ⅓ cup

1 teaspoon vanilla extract

¼ teaspoon salt

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

Assembly

30-36 ladyfingers (savoiardi)

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

2 tablespoons cocoa powder for dusting

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

Directions

Mascarpone Cream (Option 1: Using Heavy Cream)

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

Prepare the egg yolk mixture: In a separate heat-proof bowl, whisk together the egg yolks and ⅔ cup sugar. Boil 1-2 inches of water in a saucepan and reduce the heat to low. Place the bowl with the egg yolks and sugar on top of the saucepan, ensuring the water doesn’t touch the bowl (double boiler). Whisk on medium-high speed for 2 minutes, then remove from heat. The mixture should be light and fluffy.

Combine with mascarpone: Pour the egg yolk and sugar mixture into the mascarpone cheese. Add the salt and vanilla extract. Whisk on medium speed until combined, scraping the bowl halfway through.

Whip the heavy cream: In a separate bowl, whip the chilled heavy cream until it reaches medium stiff peaks. Be careful not to overwhip.

Fold in the whipped cream: Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula. Be careful not to deflate the mixture.

Mascarpone Cream (Option 2: Using Egg Whites)

Whisk the mascarpone: Whisk the mascarpone cheese on medium speed for 30-60 seconds until smooth and creamy. Set it aside.

Prepare the egg yolk mixture: Follow the same steps as in Option 1 for the egg yolks and sugar. Use the double boiler method to whisk on medium-high speed for 2 minutes.

Combine with mascarpone: Pour the egg yolk and sugar mixture into the mascarpone cheese. Add the salt and vanilla and whisk until smooth.

Make the meringue: In a clean bowl, whisk the egg whites and the remaining ⅓ cup sugar. Place the bowl over the simmering water (double boiler) and whisk until the mixture reaches 160°F (71°C), about 5-8 minutes. Remove from heat and continue whisking until glossy, stiff peaks form.

Fold in the meringue: Add the meringue to the mascarpone mixture in 2-3 additions, folding gently to maintain the airiness of the mixture.

Assembly and Serving

Prepare the coffee: Pour the coffee into a wide bowl and allow it to cool to room temperature.

Dip the ladyfingers: Quickly dip each ladyfinger into the coffee, making sure not to soak them for too long. A quick dip on each side is best. Arrange a layer of soaked ladyfingers at the bottom of an 8×9.5-inch rectangular dish.

Add the mascarpone cream: Spread half of the mascarpone cream evenly over the ladyfingers.

Repeat the layers: Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream.

Chill and set: Cover the dish and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld together.

Serve: When ready to serve, sift the cocoa powder evenly over the top of the tiramisu. Cut into slices and enjoy!

Servings and Timing

Servings: This recipe makes about 8-10 servings.

Prep Time: 20 minutes

Chilling Time: 6+ hours (ideally overnight)

Total Time: 6+ hours

Variations

Alcoholic version: For those who prefer the classic boozy version, you can add up to ¼ cup rum, divided between the coffee soak and the mascarpone cream.

Vegan version: Use a non-dairy mascarpone or coconut cream and whipped aquafaba (the liquid from a can of chickpeas) as a substitute for the egg whites.

Chocolate twist: Sprinkle some chocolate shavings or drizzle melted chocolate over the top of the tiramisu for an extra indulgent treat.

Storage/Reheating

Storage: Store any leftover tiramisu in an airtight container in the refrigerator for up to 5 days. However, it’s best enjoyed within the first 2-3 days for optimal texture and flavor.

Freezing: Tiramisu doesn’t freeze well due to its creamy texture, so it’s best made fresh or stored in the fridge.

FAQs

Can I skip the egg yolks and use egg whites only?

Yes, you can use egg whites in place of egg yolks, but the texture may be slightly different. The yolks provide richness, while the whites make the cream lighter. If you opt for egg whites, follow the instructions for making the meringue in Option 2.

How do I know if the mascarpone mixture is mixed properly?

The mascarpone mixture should be creamy and smooth with no lumps. If you overmix, it can become grainy. It’s important to stop mixing once everything is well combined.

Can I use a different type of coffee for soaking the ladyfingers?

You can use any type of coffee you prefer—whether brewed coffee, espresso, or instant coffee. The key is to make the coffee twice as strong as usual for a bolder flavor that complements the dessert.

How do I avoid soggy tiramisu?

Be sure to dip the ladyfingers quickly into the coffee. They should be moist but not overly soaked. A quick dip on each side is ideal.

How long does tiramisu need to chill?

For the best results, chill the tiramisu for at least 6 hours, but overnight is preferable to allow the flavors to meld and the dessert to set properly.

Conclusion

This Classic Italian Tiramisu is the perfect dessert for any coffee lover or tiramisu fan. Its creamy texture, rich coffee flavor, and light, fluffy layers make it an unforgettable treat. Whether you’re making it for a special occasion or just as a sweet indulgence, this recipe will not disappoint. Give it a try, and enjoy the indulgent flavors of this Italian classic!

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