Classic Italian Tiramisu Recipe

You really don’t have to hop on a plane to Italy just to enjoy a creamy classic Italian tiramisu that tastes like it came straight from a café in Rome.

This no-bake dessert layers espresso-soaked ladyfingers with that dreamy mascarpone cream—so rich, but somehow not too heavy.

I just love how this Italian tiramisu recipe brings together coffee, cocoa, and cream. Every bite feels light, yet it’s totally satisfying—perfect for pretty much any occasion.

The texture and flavor really depend on careful layering and using good ingredients. It’s kind of amazing how much that matters.

Classic Italian Tiramisu Recipe

I make this classic Italian tiramisu by layering espresso-soaked ladyfingers with creamy mascarpone. When I use the right tools and quality ingredients, and take my time with the layers, the result is smooth and balanced.

Equipment

• Mixing bowls – I grab separate bowls for egg yolks, egg whites, and cream.
• Electric mixer or whisk – Whipping egg whites and cream until stiff peaks is so much easier this way.
• Double boiler – I use this to gently cook the egg yolks into a light zabaglione.
• Espresso maker – A moka pot or espresso machine makes the best strong coffee for soaking the savoiardi.
• Shallow dish or baking dish – I lay out the espresso-soaked ladyfingers here, nice and even.
• Spatula – Folding the mascarpone cream gently is key, so I always have a spatula on hand.
• Fine sieve – I use this to dust cocoa powder evenly across the top.
• Measuring cups and spoons – For keeping everything in proportion, these are a must.

I get everything ready before I start. If my tools are organized, the process goes way smoother and the cream doesn’t deflate while I’m assembling.

Ingredients

• 6 egg yolks (try pasteurized eggs if you want cooked eggs)
• 3 egg whites, whipped to stiff peaks
• 1 cup granulated sugar
• 1 pound mascarpone cheese
• 1 cup heavy cream or whipping cream
• 1½ cups strong espresso or instant coffee, cooled
• 2 tablespoons rum, marsala, or amaretto liqueur
• 1 package ladyfingers (savoiardi-Naples biscuits)
• Unsweetened cocoa powder, for dusting

I always go for fresh mascarpone because it makes the texture so much smoother. The espresso should be strong, but not bitter—there’s a sweet spot. A splash of liqueur adds depth, but I adjust that depending on who’s eating. I stick with unsweetened cocoa to balance out the sugar in the cream.

Instructions

• Brew espresso and let it cool. Stir in rum, marsala, or amaretto.
• In a double boiler, whisk egg yolks and sugar until thick and pale. Let it cool off just a bit.
• Beat in mascarpone cheese until you get a smooth mixture.
• Whip egg whites to stiff peaks, then gently fold them into the mascarpone mixture.
• In another bowl, whip heavy cream until soft peaks form and fold it into the mascarpone cream.
• Quickly dip each ladyfinger into the espresso mixture—don’t let them soak too long or they’ll get mushy.
• Arrange a layer of espresso-soaked ladyfingers in your baking dish.
• Spread half of the mascarpone mixture on top.
• Repeat with another layer of ladyfingers and the rest of the cream.
• Cover and refrigerate for at least 4 hours, or overnight if you can wait.
• Dust with unsweetened cocoa powder before serving.

Notes

I usually chill the tiramisu overnight for the best texture. The flavors meld together and the layers firm up nicely.

If I use raw eggs, I make sure they’re pasteurized. To avoid a soggy base, I only dip each ladyfinger(Naples biscuits) for about a second per side.

For a non-alcoholic version, I just skip the rum or amaretto and add a little vanilla extract instead. I always prefer unsweetened cocoa powder for dusting—it keeps things from getting too sweet.

I serve tiramisu cold, usually with extra espresso or maybe a small glass of marsala if I’m feeling fancy.

Tasting Notes

When I take my first bite, I get this smooth and creamy texture from the mascarpone filling. It’s light, but there’s still this richness—sweet, but not so much that it buries the coffee flavor.

The layers feel soft, though they manage to keep their shape. That balance is actually pretty satisfying.

The espresso-soaked biscotti give the dessert a firmer bite than you’d get from the usual ladyfingers. I like the bit of crunch you get along the edges, plus there’s this roasted depth that lingers.

The coffee flavor just works with the cocoa dusting on top. It’s hard not to go back for another spoonful.

With a pistachio tiramisu, there’s this gentle nuttiness that sneaks in and really complements the mascarpone. The green color pops against the creamy layers, which I think looks great.

I’ll usually toss a few crushed pistachios on top—adds a bit of crunch and an extra hit of flavor. It’s a little thing, but it makes a difference.

Each spoonful brings together sweet, bitter, and creamy notes. The cocoa gives a faint bitterness, mascarpone keeps things smooth, and the coffee just ties everything together.

I notice the flavors shift a bit with each bite, which keeps things interesting. You never quite get the same taste twice.

I like serving tiramisu just a bit chilled. The coolness sharpens the flavors and makes the textures more noticeable.

Tiramisu tastes best after a night in the fridge—the coffee really gets into all the layers by then.

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