This classic tiramisu is made with the authentic Italian method of layering espresso soaked ladyfingers with custardy mascarpone cream and a dusting of cocoa powder. This no-bake tiramisu is creamy, light, and just slightly sweet so it doesn't overpower the coffee flavor.
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What is Tiramisu?
Classic tiramisu is a no-bake trifle like Italian dessert made from layering ladyfingers (savoiardi) that have been soaked in espresso with a mascarpone cream, then topping with a dusting of cocoa powder. It's light, slightly sweet and an amazing combination of flavors and textures.
While tiramisu does traditionally contain alcohol like marsala wine, coffee liqueur, or rum, I prefer to stick to just espresso!
You might also like these tiramisu cupcakes or these tiramisu macarons!
Ingredient Notes
You just need a few ingredients to make this classic Italian tiramisu!
Ladyfingers - Also known as savoiardi, ladyfingers are long oval shaped cookies made from a sponge cake like batter. They're very dry and crunchy, but when dipped in espresso they soften to a perfect sponge cake texture. Ladyfingers are available in most grocery stores (often in the International aisle), but you can also find them at specialty stores like World Market, or online!
Mascarpone Cheese - Mascarpone is an Italian cheese that's very similar to American cream cheese. It's smooth and soft but more neutral in flavor compared to tangy cream cheese. And in my opinion, that mild flavor makes it much more versatile! There is no great substitution for mascarpone unfortunately, but you can usually find it in the specialty cheese aisle by ricotta! Keep your mascarpone in the fridge until ready to use because it incorporated best when cold!
Eggs - Authentic tiramisu is made by using whole eggs. The whites are whipped to stiff peaks and the egg yolks are combined with the mascarpone cream to create a heavenly rich, but still light, custardy cream. Since this is a no-bake recipe the eggs are raw, which of course does carry some risk. You can specifically buy pasteurized eggs if you can find them, but I've personally never had a problem using regular eggs. You can also pasteurize them yourself at home using a sous vide!
Sugar - You just need a little bit of sugar to sweeten the mascarpone filling.
Brewed Espresso - You need strong brewed espresso to dip the ladyfingers in! I prefer espresso over regular brewed coffee because the flavor is much more concentrated, but brewed coffee will do in a pinch (ideally make it twice and strong as you usually would)!
Cocoa Powder - I like to dust the tiramisu with Dutch processed cocoa powder because the acidity has been neutralized so it has a smoother taste. But regular cocoa will work too!
Vanilla - I like adding just a little splash of vanilla extract to the mascarpone cream, but you can leave it out.
Optional Alcohol
Traditionally tiramisu also has a little bit of alcohol added, but I prefer to leave it out so that everyone can enjoy this classic Italian treat!
However, you can easily make an alcoholic version of this tiramisu by adding ¼ cup of your preferred alcohol, split between the espresso soak and the mascarpone cream (so 2 tablespoons to each).
The most common alcohol options to add to tiramisu are:
- Sweet marsala wine
- Kahlua (any coffee flavored liqueur)
- Amaretto
- Dark rum
- Brandy
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Authentic Italian Tiramisu
Brew the espresso and pour into a wide, shallow bowl. If desired, add 2 tablespoons of your preferred alcohol (see notes). Set aside to cool while you prepare the mascarpone cream.
Separate the egg whites from the egg yolks. Set the egg yolks aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy.
Turn the mixer up to medium-high and gradually add in ½ cup of the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Scrape the whipped egg whites into a separate bowl and set aside.
To the stand mixer bowl (no need to clean it out), add in the egg yolks and the remaining ¼ cup of granulated sugar. Whisk on high until the egg yolks have thickened, become paler in color, and roughly doubled in volume, about 4-5 minutes.
Add in the vanilla extract, salt, and the cold mascarpone cheese and whisk together until just combined.
Use a spatula to gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the meringue. Fold until just combined and no streaks remain.
Quickly dunk the ladyfingers one at a time into the espresso and arrange in a single layer on the bottom of your 11x7" baking dish (you can also use a 9x9" dish).
Spread about half the mascarpone cream over top of the ladyfingers and smooth into an even layer. Lightly dust a small amount of cocoa powder over the mascarpone.
Repeat with the next layer of ladyfingers and mascarpone cream. If desired, add the remaining mascarpone cream to a piping bag fitted with a large round tip to make little dollops of mascarpone on top.
Cover tightly and refrigerate for a minimum of 4-6 hours before serving (but ideally let chill overnight).
When you're ready to serve the tiramisu, generously dust the top of the mascarpone with cocoa powder.
Slice and serve chilled for a simple, indulgent Italian treat!
Recipe Tips
Be sure to use espresso or strong coffee! To get an adequate amount of coffee flavor in the tiramisu, you want to use strongly brewed espresso or extra strong coffee for maximum flavor! If you use weak coffee, the ladyfingers will just taste watery.
Dip the ladyfingers quickly! You have to be very quick while dipping the ladyfingers in espresso! Just 1-2 seconds per side or else they will get soggy and start disintegrating on you before you can layer them. Also be sure to only dip one ladyfinger at a time.
Be patient and let it set! For the best results, it's super important to let the tiramisu set in the fridge before serving! A minimum of 4-6 hours is a must, but overnight is even better! I always prefer to make tiramisu the day before serving.
Recipe FAQ's
Tiramisu is best served the day after assembling! Store covered in the fridge for up to 4 days. Ideally wait to dust with cocoa powder until right before serving.
Ladyfingers are available in most grocery stores (often in the International aisle). But you can also find them at specialty stores like World Market, or online!
Tiramisu has a complex balance of flavors. It has a slightly sweet, creamy flavor from the mascarpone that is contrasted by the rich, slightly bitter flavor of the espresso and cocoa powder. I love it because it's indulgent but not overly sweet!
Traditional tiramisu is an Italian dessert made of ladyfingers dipped in espresso (and often marsala wine) that are layered with a cream mixture of mascarpone cheese, eggs, and sugar. Then topped with cocoa powder.
You can purchase pasteurized eggs at some grocery stores but you can also pasteurize them yourself at home using a sous vide!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Classic Tiramisu
Special Equipment
- ½ inch round piping tip (optional)
Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 16 ounces mascarpone cheese, cold
- 1 package ladyfingers
- 1 cup brewed espresso
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Brew the espresso and pour into a wide, shallow bowl. If desired, add 2 tablespoons of your preferred alcohol (see notes). Set aside to cool while you prepare the mascarpone cream.
- Separate the egg whites from the egg yolks. Set the egg yolks aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy.
- Turn the mixer up to medium-high and gradually add in ½ cup of the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
- Gently scrape the whipped egg whites into a separate bowl and set aside.
- To the stand mixer bowl (no need to clean it out), add in the egg yolks and the remaining ¼ cup of granulated sugar. Whisk on high until the egg yolks have thickened, become paler in color, and roughly doubled in volume, about 4-5 minutes.
- Add in the vanilla extract, salt, and the cold mascarpone cheese and whisk together until just combined.
- Use a spatula to gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the meringue. Fold until just combined and no streaks remain.
- Quickly dunk the ladyfingers one at a time into the espresso and arrange in a single layer on the bottom of your 11x7" baking dish (you can also use a 9x9" dish).
- Spread about half the mascarpone cream over top of the ladyfingers and smooth into an even layer. Lightly dust a small amount of cocoa powder over the mascarpone.
- Repeat with the next layer of ladyfingers and mascarpone cream. If desired, add the remaining mascarpone cream to a piping bag fitted with a large round tip to make little dollops of mascarpone on top.
- Cover tightly and refrigerate for a minimum of 4-6 hours before serving (but ideally let chill overnight).
- When you're ready to serve the tiramisu, generously dust the top of the mascarpone with cocoa powder.
- Slice and serve chilled.
- Tiramisu is best served the day after assembling! Store covered in the fridge for up to 4 days. Ideally wait to dust with cocoa powder until right before serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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