Name: Italian Tiramisu
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 1 cup heavy cream; 1 cup mascarpone cheese; 2 cups strong brewed espresso or coffee, cooled; 1/4 cup coffee liqueur (optional); 1 package (7 oz) ladyfinger cookies (Savoiardi); Unsweetened cocoa powder, for dusting; Dark chocolate shavings (optional, for garnish)

A classic Italian tiramisu is the kind of dessert that brings elegance to any occasion without turning on the oven. It layers delicate ladyfingers soaked in rich espresso with a silky mascarpone cream, finishing with a dusting of cocoa that makes every bite a perfect balance of bold coffee and sweet cream. I find it both impressive and comforting—a dessert that feels like a treat every single time.

Ingredients

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

6 large egg yolks

3/4 cup granulated sugar

1 cup heavy cream

1 cup mascarpone cheese

2 cups strong brewed espresso or coffee, cooled

1/4 cup coffee liqueur (optional)

1 package (7 oz) ladyfinger cookies (Savoiardi)

Unsweetened cocoa powder, for dusting

Dark chocolate shavings (optional, for garnish)

Directions

I start by whisking the egg yolks and sugar together in a heatproof bowl.

Then, I place the bowl over a pot of simmering water (like a double boiler) and whisk constantly for 8–10 minutes, until the mixture thickens and reaches 160°F (71°C). After that, I let it cool.

In a separate bowl, I whip the heavy cream to stiff peaks.

Once the egg mixture has cooled, I gently fold in the mascarpone until it’s smooth.

Then, I fold the whipped cream into the mascarpone mixture until it’s fully combined and airy.

I mix the espresso and optional coffee liqueur in a shallow dish.

One by one, I quickly dip each ladyfinger (about one second per side) and line the bottom of a 9×9-inch dish.

I spread half of the mascarpone mixture over the dipped ladyfingers and smooth the top.

I repeat the process with a second layer of dipped ladyfingers and the remaining mascarpone mixture.

Then, I cover the dish and refrigerate for at least 6 hours—overnight is even better.

Right before serving, I dust the top generously with cocoa powder and sometimes add chocolate shavings for an elegant finish.

Servings and timing

This tiramisu serves 8 people generously. It takes about 25 minutes to prep and 10 minutes to cook the custard mixture. Chilling time is crucial—at least 6 hours in the fridge (I usually leave it overnight), bringing the total time to around 6 hours and 35 minutes. Each serving has approximately 310 kcal.

Variations

Alcohol-Free Version: I skip the coffee liqueur for a family-friendly tiramisu.

Flavored Tiramisu: I sometimes add a hint of vanilla or almond extract to the mascarpone for a twist.

Fruit Twist: I’ve layered in fresh raspberries or strawberries between the layers for a fruity contrast.

Chocolate Lovers: I’ve added a layer of finely grated dark chocolate between the mascarpone layers for more richness.

Mini Tiramisu Cups: When I need individual servings, I assemble this recipe in small glasses or jars.

Storage/Reheating

I always keep tiramisu in the refrigerator, covered tightly. It stays fresh for up to 3 days. While it shouldn’t be frozen due to the mascarpone and whipped cream texture, I’ve found it holds up well if kept cold and airtight. Tiramisu doesn’t need reheating—it’s meant to be served chilled.

FAQs

What type of coffee is best for tiramisu?

I use strong brewed espresso or dark roast coffee. The bold flavor balances well with the creamy layers.

Can I make tiramisu ahead of time?

Yes, I always do! Making it a day ahead gives it time to set and enhances the flavor.

Is raw egg safe in tiramisu?

This recipe cooks the egg yolks over a double boiler to a safe temperature (160°F), which makes it safe to eat.

What can I use instead of mascarpone?

In a pinch, I’ve used a mix of cream cheese and heavy cream, but the flavor and texture aren’t quite as authentic.

How do I keep the ladyfingers from getting too soggy?

I dip each ladyfinger for just about one second per side—any longer, and they fall apart or become mushy.

Conclusion

This Italian tiramisu is everything I want in a dessert: creamy, rich, light, and full of flavor. It’s the perfect make-ahead treat for guests or a weekend indulgence for myself. Once I tried it homemade, I never went back to store-bought versions—it’s just too easy and too good to pass up.

Recipe:

Italian Tiramisu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 6 hours 35 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A classic no-bake Italian dessert featuring espresso-soaked ladyfingers layered with a rich mascarpone cream and dusted with cocoa powder for an elegant, comforting treat.