Tiramisu is one of Italy’s most loved desserts, built from espresso-dipped ladyfingers, mascarpone cream, and a soft blanket of cocoa. It is rich without feeling heavy, and it is exactly the kind of make-ahead dessert that rewards patience.
This classic version keeps the layers clean and balanced: strong coffee, lightly sweet mascarpone, crisp ladyfingers dipped just long enough, and a long chill so the slices set beautifully.
The key is a quick dip. Ladyfingers should taste of espresso, but they should not be saturated before they go into the dish.
Serving Suggestions
Serve tiramisu chilled with espresso, cappuccino, or a small glass of dessert wine. Dust the cocoa on just before serving for the freshest finish.
Recipe Notes
For the cleanest slices, chill the tiramisu overnight. If you prefer to avoid alcohol, skip the liqueur and use all espresso or strong coffee.
Classic Italian Tiramisu
Equipment
- 9-by-13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Fine-mesh sieve
Ingredients
Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup heavy cream cold
- 16 oz mascarpone cheese cold
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Assembly
- 1 1/2 cups strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur or dark rum optional
- 14 oz ladyfingers savoiardi-style
- 2 tbsp unsweetened cocoa powder plus more as needed
- 1 oz dark chocolate finely grated, optional
Instructions
Make the cream:
- Set a heatproof bowl over a saucepan of barely simmering water. Add the egg yolks and sugar, then whisk for 6 to 8 minutes, until thick, pale, and warm to the touch.
- Remove the bowl from the heat and let it cool for 5 minutes, whisking occasionally.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Beat the mascarpone, vanilla, and salt into the yolk mixture until smooth. Fold in the whipped cream in two additions, keeping the mixture light.
Assemble and chill:
- Stir the cooled espresso and coffee liqueur together in a shallow dish, if using the liqueur.
- Quickly dip half of the ladyfingers, one at a time, into the espresso mixture. Arrange them in a single layer in a 9-by-13-inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Repeat with the remaining dipped ladyfingers and cream.
- Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
- Dust generously with cocoa powder just before serving. Add grated dark chocolate if you like.
Notes
- Dip the ladyfingers quickly. A full soak can make the dessert watery.
- For a no-alcohol version, skip the liqueur and use all espresso or strong coffee.
- Use pasteurized eggs if serving to anyone who needs to avoid raw or lightly cooked eggs.