Best Classic Italian Tiramisu Recipe

If you have a soft spot for exquisitely rich desserts that bring a moment of pure bliss with every bite, then you’re going to absolutely adore this Best Classic Italian Tiramisu Recipe. It’s the kind of dessert that wraps you in the comfort of luscious mascarpone cream, delicate ladyfingers soaked in bold coffee, and a dusting of cocoa powder that feels like an inviting hug from Italy itself. This recipe brings together simple, yet essential ingredients in a way that’s both approachable and endlessly satisfying, making it a must-have in your recipe collection.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of the Best Classic Italian Tiramisu Recipe lies in its straightforward ingredients that each play a starring role. From the creamy mascarpone to the punchy espresso-soaked ladyfingers, every component is simple, yet crucial to delivering that perfect texture, balance, and flavor.

• 16 oz Mascarpone cheese (450g), cold: The rich, velvety heart of the dessert that lends its signature creamy texture.
• 4 egg yolks: Provide richness and help create a smooth custard base.
• 2/3 cup granulated or caster sugar (133g): Sweetens the custard perfectly without overpowering.
• 1 tsp vanilla: Adds a lovely aroma and subtle sweetness for depth.
• 1/4 tsp salt: Balances sweetness and enhances the overall flavor.
• 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites: Creates the light, airy quality of the mascarpone cream.
• 30-36 ladyfingers: These delicate sponge biscuits soak up coffee beautifully and form the dessert’s base layers.
• 1 1/2 cup strong black coffee, room temperature (360g): Infuses each bite with a bold, slightly bitter kick to complement the creamy layers.
• 2 tbsp cocoa powder: A dusting that finishes the tiramisu with its classic bittersweet touch.

How to Make Best Classic Italian Tiramisu Recipe

Step 1: Prepare the Mascarpone Cream with Heavy Cream (Recommended)

Start by whisking your cold mascarpone cheese on medium speed until creamy, which takes about 30-60 seconds. Then, in a heat-safe bowl over simmering water, whisk together egg yolks and sugar for two minutes until the mixture becomes fluffy and light, taking care not to overheat or the texture may become grainy. Combine this with the mascarpone along with the salt and vanilla. Next, whip the chilled heavy cream until medium stiff peaks form but don’t let it overwhip. Gently fold the whipped cream into the mascarpone mixture in small additions using a rubber spatula, making sure to preserve all that wonderful airiness—the secret to that dreamy texture.

Step 2: Alternate Mascarpone Cream Using Egg Whites

If you prefer, you can use egg whites instead of heavy cream. Begin similarly by whisking mascarpone and preparing the egg yolk and sugar mixture over a double boiler. Next, create a glossy, stiff meringue by whisking egg whites and sugar over simmering water until it reaches 160°F, then continue whisking until peaks hold their shape. Fold this meringue into your mascarpone custard gently. This method yields a lighter, airier mascarpone cream that’s equally delightful.

Step 3: Assemble Your Tiramisu Layers

Pour your cooled strong coffee into a wide, shallow bowl. Quickly dip each ladyfinger on each side to soak just enough without sogginess, then layer them snugly in your rectangular dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another coffee-soaked ladyfinger layer, then top it with the remaining mascarpone cream. Cover your beautiful creation and let it chill in the fridge for at least six hours, ideally overnight, so the flavors meld and the texture sets perfectly.

Step 4: Dust and Serve

When your tiramisu has rested sufficiently, it’s time to make it picture-perfect. Use a fine sieve to evenly dust the top with cocoa powder right before serving. Slice into generous squares and prepare for compliments aplenty!

How to Serve Best Classic Italian Tiramisu Recipe

Garnishes

While classic cocoa powder dusting is the ultimate finale, you can elevate presentation by adding a few dark chocolate shavings or a crisp cinnamon stick as a decorative touch. Fresh mint leaves also provide a refreshing contrast and splash of color that brighten the plate beautifully.

Side Dishes

This dessert pairs wonderfully with a small glass of dessert wine like Vin Santo or a shot of espresso to echo and amplify those coffee notes. For a lighter finish, a simple fruit salad with berries or orange segments complements the rich flavors without competing.

Creative Ways to Present

Try serving tiramisu in individual glass jars or elegant martini glasses for gatherings—it makes the experience more intimate and visually stunning. You can also layer it in mini trifle bowls or even scoop it like an ice cream alongside biscotti for a playful twist. The Best Classic Italian Tiramisu Recipe is delightfully versatile when it comes to serving styles.

Make Ahead and Storage

Storing Leftovers

Leftover tiramisu keeps wonderfully in the refrigerator for up to three days when tightly covered. Keeping it chilled helps maintain its creamy texture and rich taste, ensuring every bite stays as heavenly as the first.

Freezing

You can freeze tiramisu if needed, but it’s best to do so before dusting with cocoa powder. Wrap it securely in plastic wrap and then aluminum foil to protect it from freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight. Note that freezing can slightly affect texture, so fresh is always preferred.

Reheating

Tiramisu is best enjoyed cold or at room temperature. Reheating is generally not recommended as it can alter the delicate cream texture. Let it sit at room temperature for 15-20 minutes if it feels too chilled straight from the fridge—that’s all the warming it needs to reveal those lush flavors!

FAQs

Can I make tiramisu without raw eggs?

Absolutely! This recipe uses a double boiler to gently cook the egg yolks, which reduces safety concerns. Alternatively, you can substitute with pasteurized eggs or use heavy cream alone for the mascarpone cream option, avoiding raw eggs entirely while still maintaining richness.

What type of coffee works best for tiramisu?

Strong, freshly brewed espresso or black coffee is ideal because its bold flavor balances the sweet creaminess. Avoid using coffee with added flavors or sugar to keep the flavor profile authentic and balanced.

How long should I soak ladyfingers?

Just a quick dip on each side—about 1-2 seconds each. Ladyfingers soak up liquid really fast, so a brief dunk avoids sogginess while still imparting that lovely coffee flavor throughout the tiramisu layers.

Can I use a different alcohol in the recipe?

Classic tiramisu often includes Marsala wine or coffee liqueur for an extra layer of flavor, but this recipe omits alcohol for simplicity. If you want to add some, a tablespoon of your favorite coffee liqueur stirred into the coffee works beautifully without overpowering.

How do I know when tiramisu is ready to serve?

After chilling for at least six hours or overnight, tiramisu should feel firm but creamy, and the flavors should have melded perfectly. Any less time might leave it too soft and less cohesive, so patience is key to the best experience.

Final Thoughts

I truly can’t recommend enough giving the Best Classic Italian Tiramisu Recipe a try—it’s a dessert that feels like a warm embrace from Italy, right in your own kitchen. Once you experience how these simple ingredients come together to create such an irresistible, creamy masterpiece, I’m confident it will become a cherished favorite for you too. So roll up your sleeves, savor every step, and prepare to impress everyone at your next gathering with this timeless delight.

Best Classic Italian Tiramisu Recipe

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This Classic Italian Tiramisu Recipe offers a rich, creamy, and airy dessert featuring layers of coffee-soaked ladyfingers alternated with a luscious mascarpone cream. Choose the traditional method using heavy cream for a smooth texture or the lighter option incorporating whipped egg whites for an airy finish. Perfectly dusted with cocoa powder, this no-bake, chilled dessert is ideal for sophisticated gatherings or a delightful treat any time of year.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Mascarpone Cream (Option 1 – Heavy Cream):

• 16 oz Mascarpone cheese (450g), cold from the fridge
• 4 egg yolks
• 2/3 cup granulated or caster sugar (133g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cup heavy cream, chilled (360g)

Mascarpone Cream (Option 2 – Egg Whites):

• 16 oz Mascarpone cheese (450g), cold from the fridge
• 4 egg yolks
• 1/3 cup granulated or caster sugar (67g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 egg whites
• 1/3 cup granulated or caster sugar (67g) for meringue

Additional Ingredients:

• 30–36 ladyfingers
• 1 1/2 cup strong black coffee, room temperature (360g)
• 2 tbsp cocoa powder for dusting

Instructions

1. Prepare Mascarpone Cheese: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside to keep smooth.
2. Make Egg Yolk Mixture: In a heat-proof bowl, combine egg yolks and sugar (2/3 cup for heavy cream option, 1/3 cup for egg white option). Set up a double boiler by boiling 1-2 inches of water in a saucepan and reducing heat to low. Place the bowl over the saucepan making sure water doesn’t touch the bowl’s bottom. Whisk on medium-high speed for exactly 2 minutes until mixture is light and fluffy. Remove from heat immediately to prevent graininess.
3. Combine Mascarpone and Egg Yolk Mixture: Pour the warm egg yolk and sugar mixture into the mascarpone cheese. Add salt and vanilla extract. Whisk on medium speed just until combined, scraping the bowl halfway. Avoid overmixing to maintain a smooth texture.
4. Option 1 – Whip Heavy Cream: In a separate bowl, whip cold heavy cream to medium stiff peaks (holding shape but not overmixed). Gently fold the whipped cream into the mascarpone mixture in 2-3 additions using a rubber spatula carefully to keep the mixture airy and light.
5. Option 2 – Whip Egg Whites for Meringue: In a clean bowl, whisk egg whites and remaining 1/3 cup sugar over the double boiler setup again. Whisk on medium-high speed for 5-8 minutes until temperature reaches 160°F, then remove from heat and continue whisking until shiny, stiff meringue forms. Fold the meringue gently into mascarpone mixture in 2-3 additions to preserve airiness.
6. Prepare Coffee Soak: Pour room temperature strong black coffee into a wide bowl. Quickly dip each ladyfinger on each side into coffee, avoiding soaking them too long to keep them intact.
7. Assemble Tiramisu in Dish: Arrange a layer of soaked ladyfingers evenly at the bottom of an 8×9.5-inch rectangular dish. Spread half of the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
8. Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and texture to set.
9. Serve: Before serving, sift cocoa powder evenly over the top. Slice into portions and serve chilled for a classic Italian dessert experience.

Notes

• Use the heavy cream option for a richer, creamier texture; the egg white option makes a lighter, airier tiramisu.
• Do not overheat the egg yolk mixture on the double boiler to avoid a grainy texture.
• Dip ladyfingers quickly to prevent sogginess; coffee should be at room temperature, not hot.
• Ideal to refrigerate overnight for best flavor and texture development.
• Use good-quality mascarpone cheese such as Galbani for authentic taste.