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Best Classic Italian Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 59 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Description

Classic Italian Tiramisu is a luscious no-bake dessert featuring layers of espresso-soaked ladyfingers and a creamy mascarpone mixture. This recipe offers two mascarpone cream options—one using heavy cream for richness and another using egg whites for a lighter texture—ensuring a silky, airy finish. Perfectly dusted with cocoa powder, this traditional Tiramisu requires refrigeration to meld the flavors, making it an irresistible treat for any occasion.

Ingredients

Units Scale

Mascarpone Cream:

  • 16 oz Mascarpone cheese (450g), cold from the fridge (recommend Galbani)
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g)* (if using egg whites, divide into 1/3 cup and 1/3 cup)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites

Assembly:

  • 30-36 ladyfingers
  • 1 1/2 cup strong black coffee, room temperature (360g)
  • 2 tbsp cocoa powder to dust

Instructions

  1. Prepare the mascarpone cheese: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape down the bowl and set aside.
  2. Make the egg yolk mixture: In a separate heat-proof bowl, combine the egg yolks and 2/3 cup sugar. Set up a double boiler by boiling 1-2 inches of water in a saucepan and reducing heat to low. Place the bowl on top, ensuring the water does not touch the bowl bottom. Whisk on medium-high speed for exactly 2 minutes until the mixture is light and fluffy. Remove from heat promptly to avoid graininess.
  3. Combine mascarpone and yolk mixture: Pour the egg yolk and sugar mixture onto the mascarpone. Add salt and vanilla. Whisk on medium speed just until combined, scraping the bowl halfway. Do not overmix.
  4. Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream to medium stiff peaks—just enough to hold shape without overwhipping.
  5. Fold cream into mascarpone mixture: Gently fold the whipped cream into the mascarpone mixture in 2-3 additions using a rubber spatula. Be careful to keep the mixture light and airy.
  6. Prepare coffee soak: Pour the room temperature strong black coffee into a wide bowl for dipping ladyfingers.
  7. Dip ladyfingers: Quickly dip each ladyfinger on both sides into the coffee, ensuring they absorb some liquid but do not become soggy. Arrange a layer in the bottom of an 8 x 9.5-inch rectangular dish.
  8. Layer mascarpone cream: Spread half of the mascarpone cream evenly over the ladyfinger layer.
  9. Add second layer: Repeat dipping and layering the remaining ladyfingers over the cream.
  10. Finish with mascarpone cream: Spread the remaining mascarpone cream on top to cover the ladyfingers completely.
  11. Chill: Cover the dish and refrigerate for at least 6 hours or ideally overnight to allow flavors to meld and dessert to set.
  12. Serve: Before serving, sift cocoa powder evenly over the top. Cut into slices and enjoy.

Notes

  • If using egg whites for the mascarpone cream, whisk egg whites and remaining sugar over a double boiler until 160°F (5-8 minutes), then whip to stiff peaks before folding into mascarpone.
  • Do not overmix mascarpone and yolk mixture as it can become grainy.
  • Use strong brewed coffee cooled to room temperature to avoid soggy ladyfingers.
  • Refrigeration time is crucial for the best texture and flavor melding.
  • Galbani mascarpone is recommended for authenticity and creaminess.

Find it online: https://jessicasrecipes.com/best-classic-italian-tiramisu-recipe/