Name: BEST Classic Italian Tiramisu Recipe
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani; 4 egg yolks; 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup; 1 tsp vanilla; 1/4 tsp salt; 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites; 30-36 ladyfingers*; 1 1/2 cup strong black coffee, room temperature (360g)*; 2 tbsp cocoa powder to dust; 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani; 4 egg yolks; 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup; 1 tsp vanilla; 1/4 tsp salt; 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites; 30-36 ladyfingers*; 1 1/2 cup strong black coffee, room temperature (360g)*; 2 tbsp cocoa powder to dust

Jump to Recipe

If you’re ready for a truly soul-satisfying dessert experience, you’re in the right spot! This BEST Classic Italian Tiramisu Recipe will transport you right to a charming Venetian café from the very first creamy bite. Delicate layers of espresso-soaked ladyfingers are blanketed by the most luxurious mascarpone cream, all finished with a gentle snowfall of cocoa powder. Whether you make it for a special occasion or just a self-care treat, this is the only Tiramisu recipe you’ll ever need.

BEST Classic Italian Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the BEST Classic Italian Tiramisu Recipe lies in its handful of simple, high-quality ingredients—each one shining through to create magic. Every ingredient plays a starring role in creating that signature texture, taste, and delicate richness Tiramisu is beloved for.

Mascarpone cheese (16 oz/450g), cold: The heart and soul of Tiramisu, lending a creamy, luscious texture—Galbani is my top pick for this!
Egg yolks (4): Provide richness and help build a velvety custard base for the cream layers.
Granulated or caster sugar (2/3 cup/133g): Sweetens the mascarpone and eggs just enough—split into two portions if using egg whites.
Vanilla (1 tsp): Adds fragrant warmth and depth to the cream.
Salt (1/4 tsp): Enhances all the other flavors—you won’t taste it, but you’ll notice if it’s missing.
Heavy cream, chilled (1 1/2 cup/360g) OR 4 egg whites: Whipped cream delivers airy lift, but using egg whites is the classic approach for a fluffier, more traditional finish.
Ladyfingers (30–36): These light, crisp cookies soak up the coffee without turning soggy—essential for those perfect cake-like layers.
Strong black coffee, room temperature (1 1/2 cup/360g): The robust backbone of the dessert, infusing every bite with deep, aromatic flavor.
Cocoa powder (2 tbsp), to dust: A final flourish that brings a subtle chocolatey finish and classic tiramisu charm.

How to Make BEST Classic Italian Tiramisu Recipe

Step 1: Prep the Mascarpone Cheese

Start by adding your cold mascarpone cheese to a mixing bowl. Whisk it on medium speed for just 30 to 60 seconds, until it turns gorgeously creamy and smooth. Scrape down the sides to make sure everything’s perfectly blended—this is your dreamy base, so don’t overwork it!

Step 2: Create the Egg Yolk & Sugar Mixture

Next, set up a simple double boiler by simmering an inch or two of water in a saucepan. In a heat-proof bowl (nestled above the water, not touching), combine the egg yolks and sugar. Whisk steadily for about two minutes until the mixture becomes pale, fluffy, and thickened. Keep an eye on the heat because over-mixing or letting the eggs get too hot can turn them grainy instead of cloud-like.

Step 3: Combine the Mascarpone and Egg Mixtures

Pour your whipped egg yolk and sugar concoction onto the mascarpone. Add the salt and vanilla, then whisk on medium speed just until it all comes together in a silky mass. This is where the flavors meld—stop as soon as everything’s mixed, and remember to scrape halfway through so the creamy texture stays intact.

Step 4: Whip the Cream (or Egg Whites)

If you’re opting for heavy cream, whip it in a separate bowl until you have lovely medium-stiff peaks, taking care not to overbeat—think soft clouds that just hold their shape. If you prefer egg whites, whisk them with the reserved sugar over your double boiler to about 160F, then beat them until glossy, stiff peaks form for a truly airy lift.

Step 5: Fold Together for the Perfect Cream

Gently fold the whipped cream (or meringue) into the mascarpone mixture in two to three additions. Take a light touch with your spatula—think of coaxing air in, not knocking it out. What you’re after is a mousse-like, featherlight consistency that’ll layer beautifully in your dessert.

Step 6: Prepare the Ladyfingers

Brew a strong pot of black coffee and let it cool to room temperature. Pour it into a shallow bowl. Now comes the fun part: quickly dip each ladyfinger into the coffee—just a brief dunk on each side so they absorb that bold flavor but stay sturdy enough for layering.

Step 7: Assemble the Layers

Lay out a single layer of dipped ladyfingers in the bottom of an 8×9.5 inch rectangular dish. Spread half of the mascarpone cream mixture evenly over this base. Repeat with one more layer of dipped ladyfingers, then finish with the remaining cream, smoothing the top for a pristine finish.

Step 8: Chill and Finish

Cover your Tiramisu and let it rest in the fridge for at least 6 hours—overnight is even better. This patience pays off, allowing all the flavors and textures to meld. Before serving, sift a generous blanket of cocoa powder over the top, slice, and get ready for gasps of delight.

How to Serve BEST Classic Italian Tiramisu Recipe

Garnishes

This dessert has a timeless beauty all on its own, but you can sprinkle on some extra chocolate shavings, a curl of white chocolate, or a handful of chocolate-covered espresso beans for a pretty and delicious finish. A few fresh strawberries or raspberries on the side add a pop of color and a fresh note against the rich, creamy layers.

Side Dishes

For a true café moment, serve your BEST Classic Italian Tiramisu Recipe with a steaming hot espresso or a mellow cappuccino. If you’re going all out, offer a tiny glass of Marsala, Vin Santo, or an affogato on the side to echo the Italian vibes. A simple bowl of fresh seasonal fruit will balance the sweetness and make every bite feel extra special.

Creative Ways to Present

Individual jars or ramekins make Tiramisu charming for parties or picnics—just layer all the components right into single servings. For a rustic family-style finish, let everyone dig into the main dish for a communal dessert moment. You could even cut small cubes for a Tiramisu “tasting plate” paired with other Italian sweets for a beautiful dessert spread.

Make Ahead and Storage

Storing Leftovers

Wrap the baking dish tightly with plastic wrap or transfer leftover Tiramisu to an airtight container. Refrigerated, it will stay luscious for up to three days—just be sure to keep it well-sealed so the creamy layers don’t take on any fridge odors.

Freezing

The BEST Classic Italian Tiramisu Recipe actually freezes incredibly well! Cut individual portions, place them in airtight containers or wrap well in plastic and foil, then freeze for up to one month. Thaw slices in the refrigerator overnight; they’ll stay decadently creamy and flavorful.

Reheating

Tiramisu is meant to be served cold, straight from the fridge (never warm). If it’s been frozen, simply thaw it as directed above—no reheating required. In fact, chilling enhances the flavors, so let your patience be rewarded with the best possible texture and taste.

FAQs

Can I make the BEST Classic Italian Tiramisu Recipe without alcohol?

Absolutely! This classic version skips any liqueur, but if you love a hint of boozy flavor, add a splash of Marsala or Kahlua to the coffee. For a family-friendly version, simply stick with strong coffee for full authentic flavor.

Do I have to use raw eggs?

No worries—this recipe gently heats the eggs in a double boiler to reduce any food safety risk, and if you prefer, you can choose the option with whipped cream instead of egg whites for an eggless alternative.

Can I use store-bought ladyfingers?

Yes! Crisp, store-bought savoiardi are ideal for the BEST Classic Italian Tiramisu Recipe. Their sturdy texture is perfect for quick soaking and layering. If you can’t find them, homemade versions work beautifully as well.

How long should Tiramisu chill before serving?

Patience is your secret ingredient here—let your Tiramisu rest for at least 6 hours, but overnight is best. This allows the flavors to mingle and those wonderful layers to set just right for easy slicing and serving.

Can I make this Tiramisu ahead for a party?

Definitely! The BEST Classic Italian Tiramisu Recipe thrives when made ahead, making it perfect for entertaining or special occasions. Simply prepare, chill overnight, and dust with cocoa just before guests arrive.

Final Thoughts

If you’re looking for the ultimate creamy, dreamy pick-me-up, you can’t go wrong with this BEST Classic Italian Tiramisu Recipe. Every bite delivers a perfect harmony of espresso, soft cake, and featherlight mascarpone cream. Treat yourself (and your loved ones) to this Italian classic—you’ll be adored as the host who always brings dessert magic to the table!

BEST Classic Italian Tiramisu Recipe

★★★★★

5.1 from 23 reviews

Author: anna
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of this classic Italian Tiramisu recipe that promises layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder. Perfect for impressing guests or simply treating yourself to a luxurious dessert.

Instructions

Mascarpone Cream Option 1: Using heavy cream (recommended) Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 2/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.
Mascarpone Cream Option 2: Using egg whites Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 1/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*. Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture.
Assembly and serving: Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8×9.5″ rectangular dish*. Spread on half of the mascarpone cream evenly. Repeat with another layer of soaked ladyfingers. Top with the remaining mascarpone cream. Cover and refrigerate for at least 6 hours, or ideally overnight. When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!

Notes

Make sure to use cold mascarpone cheese for the best texture
Do not overmix the cream mixtures to avoid a grainy consistency
For a stronger coffee flavor, consider adding a splash of coffee liqueur to the coffee mixture

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Chilling
Cuisine: Italian