If you’ve ever craved a dessert that’s luxuriously smooth, beautifully layered, and impressively simple to pull together, then you’re going to adore this Classic Tiramisu Recipe. It’s perfect for special occasions or anytime you want to impress family and friends with a creamy, coffee-kissed treat that’s effortlessly elegant.
Jump to:
In the Kitchen
What makes this Classic Tiramisu Recipe so special is how it balances light, creamy textures with the rich, warm flavors of espresso and a hint of booze. I love making it when I want an elegant dessert that feels gourmet but is actually straightforward enough for a weeknight treat or a weekend gathering.
- Juicy and Tender Every Time: The ladyfingers soak up espresso just right without turning soggy — you'll see that perfect tender bite.
- Golden, Satisfying Finish: A dusting of cocoa powder and chocolate shavings adds just the right touch of bitter and sweet on top.
- Simple Ingredients, Big Impact: With mascarpone, eggs, cream, and espresso, you get a whirlwind of flavors with minimal fuss.
- Weeknight to Weekend Ready: Prep the layers in under 30 minutes and let it chill to perfection for a make-ahead winner.
Ingredients at a Glance
Choosing quality ingredients elevates this Classic Tiramisu Recipe from good to unforgettable. Fresh eggs, ripe mascarpone, and strong espresso are your friends here.
- Egg yolks: Use the freshest you can find for a rich, creamy base and to ensure safety, cook gently over a double boiler.
- Granulated sugar: Regular white sugar works perfectly to balance the flavors.
- Mascarpone cheese: Look for full-fat, fresh mascarpone at room temperature for smooth folding.
- Heavy cream: Cold cream whips better and helps build those fluffy peaks.
- Espresso: Strong, freshly brewed, and cooled to room temp — this is your flavor powerhouse.
- Ladyfingers: Authentic Savoiardi ladyfingers are dry and perfect for soaking — no soggy mess.
- Optional liqueur: Dark rum or coffee liqueur lifts the flavor beautifully but isn’t required.
- Vanilla extract: Adds subtle warmth and depth to the creamy mixture.
- Cocoa powder: Unsweetened, for dusting—this adds just the right bitter contrast.
- Dark chocolate shavings: For garnish and that extra special touch.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic Tiramisu Recipe
Step 1 — Whisk & Cook the Egg Yolk Mixture
Start by whisking the egg yolks and sugar in a medium bowl until smooth and creamy. Then, place this bowl over a double boiler and whisk constantly for 5–7 minutes. You’ll notice the mixture thicken and lighten to a pale golden hue—that’s your cue. This gentle cooking step is crucial for safety and creates a silky texture. Remove from heat and let it cool slightly while you prepare the next step.
Step 2 — Fold in Mascarpone & Whipped Cream
Once the egg yolk mixture has cooled a bit, gently fold in the mascarpone cheese until fully smooth—no lumps. In another bowl, whip the heavy cream with vanilla extract until stiff peaks form (don’t overwhip or it turns grainy!). Carefully fold the whipped cream into the mascarpone mixture, keeping as much air as possible to maintain that lovely light texture.
Step 3 — Soak Ladyfingers & Assemble
Mix cooled espresso with your choice of dark rum or coffee liqueur to bring a boozy richness. Quickly dip each ladyfinger briefly into this liquid—just a second or two! They should be moist but not drenched and falling apart. Arrange a single layer at the bottom of your dish (I like a 9×9-inch square pan), then spread half your mascarpone mixture evenly over them. Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone. Your tiramisu is starting to take shape!
Step 4 — Chill & Finish with Cocoa
Cover the tiramisu and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and the texture to set beautifully. Before serving, dust generously with unsweetened cocoa powder and sprinkle dark chocolate shavings for that iconic look and an extra pop of flavor.
Things to Remember
Making the perfect Classic Tiramisu Recipe is all about gentle handling and timing. Don’t rush the thickening or the chilling, because those moments build the creamy texture and harmonious flavor we all want.
- Doneness Cue: The egg yolk mixture should be thick enough to coat your whisk and pale golden after cooking over the double boiler.
- Temperature Trick: Let the egg mixture cool before adding mascarpone to avoid lumps and curdling.
- Make-Ahead Move: Overnight chilling deepens the flavors — trust me, it’s worth the wait!
- Common Pitfall: Don’t let ladyfingers soak too long or they’ll become mushy and ruin the texture.
Ways to Serve It
Finishing Touches
A generous dust of unsweetened cocoa powder adds a slightly bitter edge that balances the sweet, creamy layers. I love adding dark chocolate shavings on top for texture and visual interest—it also gives a little bite of bittersweet chocolate with each luxurious forkful.
Plays Well With
This Classic Tiramisu Recipe pairs beautifully with a fresh berry salad for brightness or a light, sparkling wine to refresh the palate. For a cozy vibe, serve with a freshly brewed coffee or espresso to echo those vibrant notes inside the dessert.
Simple Plating Upgrades
Try individual servings in clear glasses to show off the layers—you could even add a fresh mint leaf or a single coffee bean on top. For an elegant touch, drizzle a little chocolate sauce or dust some cinnamon for a subtle twist that wows your guests without added effort.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container or cover your serving dish tightly with plastic wrap. Keep tiramisu refrigerated and it’ll stay fresh and creamy for up to 3 days. You’ll notice the texture softens a bit over time but remains deliciously rich and satisfying.
Freezing Tips
This Classic Tiramisu Recipe can be frozen if needed. Freeze in an airtight container for up to 1 month. To thaw, move it to the fridge overnight — this preserves the creamy texture better than thawing at room temperature. Keep in mind the ladyfingers may soften a touch after freezing.
Reheating Classic Tiramisu Recipe Without Drying Out
Since tiramisu is best served chilled, I recommend enjoying it cold straight from the fridge. If you prefer it a bit warmer, try letting it sit at room temperature for 15 minutes before serving. Avoid the microwave or oven as it can dry out the delicate cream and ruin the texture.
Frequently Asked Questions
While store-bought whipped cream can work in a pinch, fresh heavy cream whipped to stiff peaks will give your tiramisu the best light and airy texture. Store-bought versions often contain stabilizers that can change the mouthfeel.
Cooking the egg yolks gently over a double boiler helps to eliminate any risk of Salmonella while creating a silky, stable base that holds the mascarpone well. It also gives that rich custard flavor classic to tiramisu.
Absolutely! The alcohol is optional but adds a lovely depth. You can simply omit it or substitute with a splash of vanilla or extra espresso to keep the flavor vibrant.
Aim for at least 4 hours of chilling to allow the layers to meld and set. Overnight chilling is even better and will deepen the flavor and texture beautifully.
Final Thoughts
This Classic Tiramisu Recipe truly feels like a little luxury you can create at home with simple ingredients and straightforward steps. I still remember the first time I made it and saw my family light up with every bite—it’s a dessert that invites joy and sharing. The best part? Once you master these steps, you’ve unlocked a classic that’s sure to be requested again and again. So go ahead, gather your ingredients, and treat yourself and your loved ones to this timeless Italian delight.
PrintFull Printable Recipe
Classic Tiramisu Recipe
Classic Tiramisu is a creamy Italian dessert featuring layers of espresso-soaked ladyfingers and a rich mascarpone mixture, topped with cocoa powder and dark chocolate shavings. This no-bake dessert is smooth, indulgent, and perfect for special occasions or an elegant treat.
- Total Time: 4 hours 27 minutes
- Yield: 8 servings
Ingredients
Mascarpone Cream
- 6 large egg yolks
- 1 cup (200g) granulated sugar
- 1 ¼ cups (280g) mascarpone cheese (room temperature)
- 1 ½ cups (360ml) heavy cream
- 1 teaspoon vanilla extract
Espresso Soak
- 1 cup (240ml) freshly brewed espresso (cooled to room temperature)
- 2 tablespoons dark rum or coffee liqueur (optional)
Assembly
- 24 ladyfingers (Savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings, for garnish
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and creamy. Place the bowl over a double boiler and whisk constantly for 7 minutes until the mixture thickens. Remove from heat and let it cool slightly.
- Combine Mascarpone: Gently fold the mascarpone cheese into the cooled egg yolk mixture until fully combined and smooth.
- Whip Cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture to create a light and airy cream.
- Prepare Espresso Soak: In a shallow dish, combine the cooled espresso with dark rum or coffee liqueur if using, mixing well.
- Soak Ladyfingers: Quickly dip each ladyfinger into the espresso mixture, ensuring they are moist but not soggy. Arrange them in a single layer at the bottom of a 9×9-inch serving dish.
- Layer Cream and Ladyfingers: Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers. Add another layer of dipped ladyfingers on top, then spread the remaining mascarpone mixture to cover.
- Chill: Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly.
- Garnish and Serve: Before serving, dust the tiramisu generously with unsweetened cocoa powder and garnish with dark chocolate shavings for an elegant finish.
Notes
- Use room temperature mascarpone cheese for easier mixing and smoother texture.
- Be careful not to soak ladyfingers too long to avoid a soggy dessert.
- Allow enough chilling time for the tiramisu to set firmly; overnight is best.
- If fresh espresso is unavailable, strong brewed coffee can be used as a substitute.
- For a non-alcoholic version, omit the rum or coffee liqueur.
- Double boiler technique ensures the egg yolks are cooked safely without scrambling.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Leave a Reply