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Classic Italian Tiramisu

An elegant and authentic Italian dessert featuring layers of espresso-soaked savoiardi (ladyfingers) and a rich, airy mascarpone cream. The key to this perfect make-ahead dessert is a long chilling time to let the flavors meld and the layers set.

Prep 30 min Cook 10 min Total 8h 40m Level Intermediate

Serves 8

Ingredients

Coffee Dip

1.5 cups Strong espresso or coffee — Brewed and cooled to room temperature
3 tablespoons Marsala wine or dark rum (optional) — For flavor

Mascarpone Cream

6 large Egg yolks — Room temperature
0.75 cup Granulated sugar — Divided into 1/2 cup and 1/4 cup
16 ounces Mascarpone cheese — Slightly softened at room temperature
1 cup Heavy whipping cream — Cold (replaces raw egg whites for a more stable, richer cream)
1 teaspoon Vanilla extract

Assembly

24 count Savoiardi (Italian ladyfingers) — About 7 ounces, hard variety
2 tablespoons Unsweetened cocoa powder — For dusting

Instructions

In a shallow bowl, mix the cooled espresso and Marsala wine (if using). Set aside.
~2 min
Ensure the espresso is completely cool so the ladyfingers don't become instantly mushy.
Set a heatproof bowl over a saucepan of simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Add the egg yolks and 1/2 cup of granulated sugar to the bowl.
~2 min
Cooking the egg yolks gently ensures safety and creates a thick, custard-like base.
Whisk the yolk and sugar mixture continuously over the simmering water until it becomes pale, thick, and reaches 160°F (71°C), about 5-7 minutes. Remove from heat and let cool slightly.
~7 min
If you don't have a thermometer, look for the mixture to coat the back of a spoon and drop in thick ribbons.
In a separate large bowl, beat the mascarpone cheese with a hand mixer on medium speed until just smooth. Gently fold the cooled egg yolk mixture into the mascarpone until well combined.
~3 min
Do not overbeat the mascarpone or it may curdle and split.
In another bowl, whip the heavy cream, the remaining 1/4 cup of sugar, and the vanilla extract until stiff peaks form.
~4 min
Using heavy cream instead of traditional raw egg whites makes the dessert slightly richer and holds up better over several days.
Gently fold the whipped cream into the mascarpone-yolk mixture in two additions, keeping the mixture as airy as possible. This is your mascarpone cream.
~2 min
Use a rubber spatula and a gentle lifting motion to avoid deflating the cream.
Working one at a time, quickly dip the ladyfingers into the espresso mixture for no more than 1-2 seconds per side. Arrange them in a single layer in the bottom of a 9x13 inch dish.
~5 min
Do not soak the ladyfingers; a quick dunk is all they need, or the tiramisu will become watery.
Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
~2 min
Use an offset spatula to get an even, smooth layer.
Repeat the dipping process with the remaining ladyfingers, creating a second layer over the cream. Top with the remaining mascarpone cream, smoothing the top.
~5 min
Depending on the exact size of your dish and ladyfingers, you may need to break a few to fit them snugly.
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
~8h
This long resting time is crucial! It allows the moisture from the cream and coffee to soften the ladyfingers fully, and the cream to set so you can cut clean slices.
Right before serving, use a fine-mesh sieve to generously dust the top of the tiramisu with unsweetened cocoa powder.
~2 min
Dusting just before serving prevents the cocoa powder from absorbing moisture and becoming dark and soggy.

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

110

Sodium (mg)

245

Cholesterol (mg)

Equipment

9x13 inch dish
mixing bowls
whisk
electric hand mixer or stand mixer
double boiler or heatproof bowl over a saucepan
fine mesh sieve

Tips & Storage

Always use hard Italian Savoiardi, not soft sponge-cake ladyfingers, as the soft ones will disintegrate.
If your mascarpone is too cold, it will be hard to blend smoothly. Let it sit at room temperature for 15-20 minutes before using.
For the cleanest slices, wipe your knife with a warm, damp cloth between each cut.
Storage: Store leftover tiramisu tightly covered in the refrigerator for up to 4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before dusting with cocoa powder and serving.