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BEST Classic Italian Tiramisu Recipe

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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.

  • Author: Tina
  • 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

  1. Make the mascarpone cream (using heavy cream): Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
  2. 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.
  3. Add the egg mixture to the mascarpone and whisk on medium speed until well combined.
  4. Whip the cold heavy cream to medium stiff peaks. Fold into the mascarpone mixture in 2-3 additions.
  5. Make the mascarpone cream (using egg whites): Whisk the mascarpone cheese on medium speed until creamy. Set aside.
  6. Repeat the same process with the egg yolks and sugar as above, then add it to the mascarpone with salt and vanilla.
  7. 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.
  8. Assemble the tiramisu: Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee, ensuring they don’t get too soggy.
  9. Arrange a layer of soaked ladyfingers in a 8×9.5” rectangular dish.
  10. Spread half of the mascarpone cream over the ladyfingers.
  11. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
  12. 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

Find it online: https://cheftinaskitchen.com/best-classic-italian-tiramisu-recipe-2/