BEST Classic Italian Tiramisu

This classic Italian tiramisu is everything I want in a dessert: rich, creamy, and full of bold coffee flavor with a hint of cocoa. I layer soft, espresso-soaked ladyfingers with a velvety mascarpone cream and finish it off with a dusting of unsweetened cocoa powder. It’s elegant, indulgent, and incredibly easy to put together—no baking required.

Why You’ll Love This Recipe

I love how tiramisu is both luxurious and light. The mascarpone cream is smooth and fluffy, the coffee-soaked ladyfingers are soft but not soggy, and every bite melts in my mouth. It’s perfect for making ahead, feeds a crowd, and never fails to impress. Whether I’m hosting a dinner or just craving a spoonful of something special, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg yolks

• Granulated sugar

• Mascarpone cheese (room temperature)

• Heavy cream (cold)

• Espresso or strong brewed coffee (cooled)

• Ladyfinger biscuits (savoiardi)

• Unsweetened cocoa powder (for dusting)

• Optional: coffee liqueur (like Kahlúa or Marsala wine)

Directions

1. I begin by whisking the egg yolks and sugar in a heatproof bowl over a simmering pot of water (double boiler method) until the mixture is thick and pale—about 5–6 minutes. I let it cool slightly.

2. I beat in the mascarpone until the mixture is smooth and fully combined.

3. In a separate bowl, I whip the cold heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture to create a light, airy filling.

4. I pour the cooled espresso into a shallow dish and add a splash of liqueur if using.

5. I quickly dip each ladyfinger into the espresso (just a second per side to avoid sogginess), then layer them in a dish.

6. I spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

7. I repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

8. I cover the dish and refrigerate for at least 6 hours (preferably overnight).

9. Before serving, I dust the top generously with unsweetened cocoa powder.

Servings and timing

This tiramisu serves 8 to 10 people. It takes about 30 minutes to prepare, plus at least 6 hours of chilling time to let the flavors develop and the texture set properly.

Variations

Sometimes I add a layer of grated dark chocolate between the cream and the ladyfingers for extra richness. I’ve also made a kid-friendly version by skipping the liqueur and using decaf coffee. For a seasonal twist, I add a hint of cinnamon or pumpkin spice to the cream. If I want individual servings, I assemble the tiramisu in glasses or jars instead of a big dish.

Storage/Reheating

I store tiramisu covered in the fridge for up to 4 days. It actually tastes better after a day or two as the flavors meld. I don’t freeze it, since the texture of the mascarpone cream can separate after thawing. Tiramisu is best served cold and doesn’t need reheating.

FAQs

Can I use whipped topping instead of heavy cream?

I prefer real whipped cream for the best texture and flavor, but whipped topping can work in a pinch if I need a shortcut.

Is it safe to use raw eggs?

In this version, I gently cook the yolks using a double boiler to eliminate concerns about raw eggs. I always use fresh, high-quality eggs.

What can I substitute for mascarpone?

If I can’t find mascarpone, I’ve used a mix of cream cheese, heavy cream, and a bit of sour cream. It’s not quite the same, but still delicious.

Can I make it alcohol-free?

Yes, I simply leave out the liqueur and use just coffee. It’s still rich and flavorful without the alcohol.

Why does it need to chill so long?

Chilling allows the flavors to meld and the layers to set. I find overnight is ideal for the best taste and texture.

Conclusion

This best classic Italian tiramisu is a timeless dessert that’s as impressive as it is easy to make. I love how every layer balances sweetness, creaminess, and bold coffee notes. Whether I’m making it for a special occasion or a quiet weekend treat, it’s always a satisfying finish to any meal.

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