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Classic Italian Tiramisu

An authentic, no-bake Italian dessert featuring layers of espresso-soaked ladyfingers and a rich, creamy mascarpone filling, finished with a generous dusting of cocoa powder. It's the perfect make-ahead dessert for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Mascarpone Cream
  • 6 large egg yolks pasteurized if preferred
  • 0.75 cup granulated sugar
  • 16 oz mascarpone cheese at room temperature
  • 4 large egg whites pasteurized, or substitute 1 cup heavy cream whipped
Coffee Soak & Assembly
  • 1.5 cups strong espresso or coffee cooled
  • 2 tbsp Marsala wine, rum, or coffee liqueur optional
  • 1 package Savoiardi (ladyfingers) about 24-30 biscuits
  • 3 tbsp unsweetened cocoa powder for dusting

Equipment

  • 9x9 inch glass dish or similar
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Shallow bowl for dipping
  • Fine-mesh sieve

Method
 

  1. Brew the espresso/coffee and stir in the liqueur (if using). Pour into a shallow bowl and let cool completely.
  2. In a large bowl, whisk egg yolks and sugar together until pale and thickened (can be done over a double boiler for pasteurization). Let cool slightly.
  3. Gently whisk the room-temperature mascarpone into the yolk mixture just until combined and smooth.
  4. In a separate bowl, whip egg whites to stiff peaks. Gently fold them into the mascarpone mixture in two additions until no white streaks remain.
  5. Quickly dip each ladyfinger into the cooled coffee mixture (1-2 seconds per side) and arrange in a single layer in a 9x9 inch dish.
  6. Spread half of the mascarpone cream evenly over the ladyfingers.
  7. Repeat with a second layer of dipped ladyfingers and top with the remaining cream, smoothing the surface.
  8. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
  9. Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve.

Notes

The total time does not include the required minimum 6 hours of chilling time. Using pasteurized eggs is recommended if you are concerned about consuming raw eggs. The dessert is best made a day in advance.