Classic Tiramisu Recipe: Creamy, Coffee-Soaked Italian Dessert

Classic tiramisu is one of Italy’s most loved desserts—and for good reason. It combines coffee-soaked ladyfingers, silky mascarpone cream and a generous dusting of cocoa powder into a rich, elegant dessert that tastes even better after chilling.

Classic Tiramisu Recipe

Prep time: 15 minutes
Chill time: At least 4 hours, preferably overnight
Serves: 6–8 people

Ingredients

• 200 g ladyfingers or savoiardi biscuits
• 250 g mascarpone cheese, chilled
• 1 cup heavy cream, chilled
• ½ cup granulated sugar
• 3 large egg yolks
• 1 cup strong espresso or very strong coffee, cooled
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder, for dusting

Optional: Add 1–2 tablespoons Marsala wine, coffee liqueur or rum to the cooled coffee for a more traditional adult version.

How to Make Tiramisu

1. Prepare the coffee

Brew strong espresso or coffee and let it cool completely. If using alcohol, stir it in after the coffee has cooled. Warm coffee can make the ladyfingers too soft too quickly.

2. Make the mascarpone cream

Beat the egg yolks and sugar in a heatproof bowl until pale, thick and creamy. For extra food safety, place the bowl over a saucepan of gently simmering water and whisk until the mixture reaches 71°C/160°F, then cool it slightly.

Add mascarpone and vanilla. Mix gently until smooth. Avoid overmixing, because mascarpone can become grainy.

3. Whip the cream

In a separate cold bowl, whip the heavy cream until soft peaks form. Fold it into the mascarpone mixture in two or three additions. Use a spatula and gentle movements to keep the cream light.

4. Dip the ladyfingers

Pour the cooled coffee into a shallow dish. Dip each ladyfinger for about 1 second per side. Do not soak them, or the finished tiramisu may become watery.

5. Build the layers

Arrange one layer of dipped ladyfingers in an 8-inch or 20-cm dish. Spread half of the mascarpone cream over them. Add a second layer of dipped ladyfingers and finish with the remaining cream.

6. Chill and finish

Cover and refrigerate for at least 4 hours. Overnight chilling gives the best texture and allows the coffee and mascarpone flavors to blend. Dust generously with unsweetened cocoa powder immediately before serving.

Tips for Perfect Tiramisu

• Use chilled mascarpone and heavy cream for a stable, smooth filling.
• Dip ladyfingers quickly—soggy biscuits are the most common problem.
• Use strong coffee so the flavor remains noticeable after chilling.
• Dust with cocoa only before serving for a fresh, attractive finish.
• For clean slices, chill overnight and use a sharp knife wiped clean between cuts.

Common Questions

Can I make tiramisu a day ahead?

Yes. Tiramisu is ideal for making ahead. Keep it covered in the refrigerator and serve within 2–3 days.

Can I make it without alcohol?

Absolutely. Simply use cooled espresso or coffee without adding Marsala, rum or coffee liqueur.

Can I use cream cheese instead of mascarpone?

Mascarpone gives the most authentic flavor, but full-fat cream cheese can work in an emergency. The result will be slightly tangier and firmer.

How should tiramisu be stored?

Keep tiramisu refrigerated and do not leave it at room temperature for more than 2 hours. Because this recipe uses eggs and dairy, keep it cold until serving.

More Recipe Inspiration

Save this classic tiramisu recipe for your next dinner party, celebration or weekend dessert.