Tiramisu Recipe

I’ve spent years perfecting this tiramisu recipe, and I can tell you that most people make one critical mistake that completely ruins the texture. The secret isn’t in the mascarpone or even the coffee-soaked ladyfingers—it’s something far more subtle that transforms this dessert from good to absolutely sublime. Once you understand this technique, you’ll never want store-bought tiramisu again.

Recipe

I can tell you with absolute certainty that this is hands-down the best tiramisu recipe you’ll ever make—and I’m not just saying that because I’ve perfected it through countless dinner parties where guests literally scraped their plates clean! What makes this version so incredible is the perfect balance of strong espresso-soaked ladyfingers that practically melt on your tongue, paired with a luxuriously creamy mascarpone mixture that’s been whipped to cloud-like perfection with just the right amount of sweetness.

I’ve always believed that great tiramisu should transport you straight to an Italian café with every single bite, and this recipe does exactly that by using real brewed espresso (none of that instant stuff!) and authentic mascarpone cheese that creates the most velvety, rich texture you can imagine.

The magic happens when those coffee-drenched cookies meld with the silky cream layers overnight, creating this incredible harmony where each spoonful delivers bold espresso flavor followed by smooth, almost mousse-like creaminess, all finished with that signature dusting of cocoa powder that adds just a hint of bitterness to balance everything out.

Trust me, even if you’ve never made tiramisu before, this foolproof method will have you creating a dessert that looks and tastes like it came straight from the best Italian restaurant in town—your friends and family are going to be begging you for the recipe!

Ingredients

The magic of authentic tiramisu lies in the perfect marriage of quality ingredients—and trust me, this is where shortcuts will betray you. Think of each component as a member of an orchestra; every single one needs to shine for the symphony to work.

The good news? Most of these ingredients are surprisingly accessible, and I’ve got some insider swaps that’ll save you when you’re missing a key player.

For the Mascarpone Layer:

• Mascarpone cheese (1 lb) – This is your non-negotiable star! The creamy, buttery richness can’t be replicated, but if you’re truly stuck, mix 8oz cream cheese with ½ cup heavy cream
• Heavy whipping cream (1 cup) – Creates that cloud-like texture when whipped
• Large egg yolks (6) – Use the freshest you can find; they create the custard base that makes tiramisu luxurious
• Granulated sugar (¾ cup) – Regular white sugar works perfectly here
• Vanilla extract (1 tsp) – Pure vanilla only—the fake stuff will muddy those delicate flavors

For the Coffee Component:

• Strong espresso (1½ cups, cooled) – Freshly brewed is ideal, but strong coffee works; just make it twice as concentrated as you’d normally drink
• Coffee liqueur (3 tbsp) – Kahlúa or Tia Maria add depth, but you can skip if needed
• Dark rum (2 tbsp) – Optional but adds sophisticated warmth; brandy works as a substitute

For Assembly:

• Ladyfinger cookies (2 packages, about 48 cookies) – Savoiardi are the traditional choice—they’re firmer than regular ladyfingers and won’t turn to mush
• Unsweetened cocoa powder – Dutch-processed gives the smoothest finish for dusting
• Dark chocolate (for shaving) – A small bar of quality chocolate for those gorgeous curls on top

How to Make the Best Classic Italian Tiramisu

Prepare your coffee mixture by combining strong espresso with coffee liqueur in a shallow dish.

Use room temperature coffee for easier handling—hot coffee will melt your ladyfingers too quickly and create a soggy mess. The coffee should be strong enough to taste through the creamy layers, so don’t dilute it. If you don’t have coffee liqueur, add a tablespoon of sugar to sweeten the espresso slightly.

Separate your eggs, placing yolks in a large mixing bowl and whites in a clean, dry bowl.

Room temperature eggs separate more easily than cold ones, so take them out 30 minutes before starting. Any trace of yolk in the whites will prevent them from whipping properly, so separate carefully. Save the egg whites for later—they’ll give your tiramisu that signature light, airy texture.

Whisk egg yolks with sugar until the mixture becomes pale yellow and thick.

This takes about 3-4 minutes of vigorous whisking by hand, or 2 minutes with an electric mixer. You’re looking for a ribbon-like consistency—when you lift the whisk, the mixture should fall in thick ribbons that hold their shape for a moment. This process dissolves the sugar completely and creates the base for your creamy filling.

Add mascarpone cheese to the yolk mixture and whisk until completely smooth.

Make sure your mascarpone is at room temperature—cold mascarpone will create lumps that are difficult to smooth out. Whisk gently but thoroughly until no streaks remain. If you notice any lumps, press them against the bowl with your whisk to break them up. The mixture should be silky and uniform.

In a separate clean bowl, whip the egg whites to soft peaks.

Clean your beaters thoroughly—any residue will prevent proper whipping. Soft peaks bend over when you lift the beaters, unlike stiff peaks that stand straight up. Don’t overbeat, as this will make the whites grainy and difficult to fold in smoothly.

Gently fold the whipped egg whites into the mascarpone mixture using a rubber spatula.

Use a cutting and folding motion, rotating the bowl as you work. Start by mixing in one-third of the whites to lighten the mascarpone mixture, then gently fold in the remaining whites in two additions. Stop as soon as no white streaks remain—overmixing will deflate the air bubbles and make your tiramisu dense.

Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in your dish.

Dip for just 1-2 seconds per side—any longer and the cookies will become too soggy and fall apart. You want them coffee-flavored but still holding their shape. Work quickly since ladyfingers absorb liquid fast. If one breaks, don’t worry—just press the pieces together in the dish.

Spread half of the mascarpone mixture over the first layer of ladyfingers.

Use an offset spatula or the back of a spoon to spread evenly, being gentle to avoid disturbing the ladyfingers underneath. Don’t worry about perfect smoothness—a few gentle swirls actually look nice. Make sure to reach all the corners and edges for even coverage.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Keep the same quick-dipping technique for consistency. The second layer of mascarpone should be your final layer, so take a moment to smooth it nicely. A slight dome in the center is fine—it will settle as it chills.

Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Press the plastic wrap directly onto the surface to prevent a skin from forming. The long chill time isn’t just for setting—it allows all the flavors to meld together and the coffee to fully penetrate the ladyfingers. Overnight chilling gives you the best texture and flavor development.

Just before serving, dust the top generously with unsweetened cocoa powder.

Use a fine-mesh sieve for even distribution and a professional look. Don’t do this step ahead of time—the cocoa will absorb moisture and look muddy. For extra elegance, create patterns by laying a doily on top before dusting, then carefully removing it.

Chef Tips

After years of making tiramisu in professional kitchens, I’ve learned that timing makes all the difference between a good dessert and an exceptional one.

Let it rest overnight for ideal texture.

Consider unexpected flavor pairings like orange zest or amaretto.

Master proper plating techniques by using a warmed spoon for clean cuts and dust cocoa just before serving.

Nutrition

Tiramisu is a rich, indulgent dessert that provides significant calories and nutrients per serving. The following nutritional information is based on a typical 4-ounce serving of traditional tiramisu.

What You’ll Love About This Recipe

This tiramisu recipe brings together all the magic of the classic Italian dessert in a way that’s surprisingly simple to master at home. You’ll discover that creating this coffee-kissed masterpiece is much easier than you might think, and the results will have everyone asking for your secret.

Perfect balance of flavors – The rich mascarpone cream pairs beautifully with bold espresso and a hint of sweet marsala wine, creating layers of taste that melt together on your tongue.

No-bake convenience – This dessert comes together without any oven time. This means you can whip it up even on the hottest summer days, and your kitchen stays cool and comfortable.

Make-ahead friendly – Tiramisu actually gets better as it sits in the refrigerator overnight. So you can prepare it a day before your dinner party and let time do the work of melding all those wonderful flavors together.

Recipe Card

This classic Italian dessert combines layers of coffee-soaked ladyfingers with a rich mascarpone cream mixture, creating an indulgent no-bake treat that’s perfect for special occasions.

The combination of espresso, mascarpone, and cocoa powder delivers the authentic flavors that make tiramisu one of the world’s most beloved desserts.

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 1 1/3 cups mascarpone cheese, room temperature
• 1 3/4 cups heavy cream
• 2 packages (7 oz each) ladyfinger cookies
• 1 cup strong espresso, cooled
• 3 tablespoons coffee liqueur (optional)
• Unsweetened cocoa powder for dusting

Instructions:

1. Whisk egg yolks and sugar in a double boiler over simmering water until thick and pale, about 5 minutes.

Remove from heat and whisk in mascarpone until smooth.

2. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture.

3. Combine espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into coffee mixture and arrange in a single layer in a 9×13 inch dish.

4. Spread half of mascarpone mixture over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.

5. Cover and refrigerate for at least 4 hours or overnight.

6. Before serving, dust top generously with cocoa powder.

Notes:

Do not over-soak ladyfingers or they’ll become too soggy.

The dessert tastes best after chilling overnight as flavors meld together. Raw eggs are used in this traditional recipe.

Equipment:

Double boiler, electric mixer, whisk, 9×13 inch dish, shallow dipping dish

Prep Time: 30 minutes

Cooking Time: 5 minutes (plus 4+ hours chilling)

Cuisine: Italian

Serving: 12 servings