Classic Italian Tiramisu Recipe
Tiramisu is an elegant no-bake dessert that captures the essence of Italian pastry craftsmanship with layers of espresso-soaked ladyfingers and creamy mascarpone. This traditional version balances bitter coffee, sweet cream, and subtle cocoa to create a sophisticated finish to any meal. Light yet indulgent, it's the perfect make-ahead dessert that actually improves with a few hours of chilling.
Ingredients
- 6 large egg yolks (room temperature)
- 100g (3.5 oz) granulated sugar
- 500g (1 lb 2 oz) mascarpone cheese (room temperature)
- 300ml (10 fl oz) heavy cream (cold)
- 240ml (8 fl oz) strong espresso coffee (cooled to room temperature)
- 60ml (2 fl oz) coffee liqueur or brandy (optional)
- 40 ladyfinger biscuits (Savoiardi, approximately 400g)
- 30g (1 oz) unsweetened cocoa powder for dusting
- 15g (0.5 oz) dark chocolate shavings (optional garnish)
Instructions
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Combine room-temperature egg yolks with granulated sugar in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method), ensuring the bottom does not touch the water. Whisk constantly for 8-10 minutes until the mixture reaches 60°C (140°F) internal temperature and becomes pale, thick, and ribbon-like. This pasteurizes the eggs and dissolves the sugar completely. Remove from heat and let cool for 5 minutes.
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In a separate bowl, whisk the cooled egg-sugar mixture gently with a spatula. Add the room-temperature mascarpone cheese in three additions, folding gently after each addition until fully incorporated and smooth. Do not overmix or the mascarpone will become grainy.
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In another bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk. Fold the whipped cream into the mascarpone mixture in two additions using gentle, sweeping motions until no white streaks remain.
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Combine the cooled espresso with coffee liqueur (if using) in a shallow dish, stirring to combine. Briefly dip each ladyfinger biscuit into the espresso mixture for 1-2 seconds per side—do not soak or they will become soggy. Arrange the dipped ladyfingers in a single layer on the bottom of a 9x13 inch (23x33 cm) baking dish.
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Spread half of the mascarpone cream mixture evenly over the ladyfinger layer using an offset spatula. Create a smooth, level surface.
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Repeat the espresso-dipping process with the remaining ladyfingers and arrange them in a second layer over the cream. Top with the remaining mascarpone cream, spreading evenly to the edges. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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Just before serving, dust the entire surface generously with unsweetened cocoa powder using a fine sieve or sifter. Add dark chocolate shavings if desired. Cut into portions and serve chilled.
Substitutions
- Replace eggs with 500g silken tofu blended smooth plus 2 tablespoons cornstarch for an egg-free version (omit the double boiler step, simply whisk tofu mixture with sugar)
- Use mascarpone alternative such as cream cheese (250g) blended with Greek yogurt (250g) for a tangier profile
- Substitute heavy cream with coconut cream (full-fat) for a dairy-free adaptation
- Replace coffee liqueur with 2 tablespoons of vanilla extract or brandy
Tips
- Room temperature ingredients are essential: cold mascarpone and cold eggs will not combine smoothly and may result in a grainy texture
- Make tiramisu 12-24 hours ahead; the flavors meld and intensify as it sits, and it becomes easier to portion when fully chilled
- For a vegetarian version without pasteurized eggs, substitute the egg-sugar mixture with 250g whipped mascarpone mixed with 100ml sweetened condensed milk
Tiramisu originated in the Veneto region of northeastern Italy, likely in Treviso, during the 1950s. The name means 'pick me up' in Italian, referring to both the caffeine boost and the mood-lifting properties of this beloved dessert that has become synonymous with Italian fine dining worldwide.
Frequently Asked Questions
How long does Classic Italian Tiramisu Recipe take to make?
Classic Italian Tiramisu Recipe takes about 30 minutes total — 30 minutes of prep and no cooking — and makes 8 servings.
What can I substitute in Classic Italian Tiramisu Recipe?
You can adapt it easily: Replace eggs with 500g silken tofu blended smooth plus 2 tablespoons cornstarch for an egg-free version (omit the double boiler step, simply whisk tofu mixture with sugar); Use mascarpone alternative such as cream cheese (250g) blended with Greek yogurt (250g) for a tangier profile; Substitute heavy cream with coconut cream (full-fat) for a dairy-free adaptation.
How should I store leftover Classic Italian Tiramisu Recipe?
Store leftovers covered in the refrigerator for up to 3 days.
How much protein is in Classic Italian Tiramisu Recipe?
Each serving of Classic Italian Tiramisu Recipe has about 8g of protein and 380 calories.
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