Name: My Favorite Classic Italian Tiramisu Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 6 Egg yolks; 150 g Granulated sugar; 500 g Mascarpone (high fat, cold); 350 g Heavy cream (36% fat, very cold, can substitute with equal amount of mascarpone); 20 pieces Ladyfinger cookies; 1 cup Coffee (mildly sweetened strong espresso, for soaking ladyfingers); Marsala wine (Optional, mix into coffee if using); 1-2 tablespoons Unsweetened Dutch processed cocoa powder (for dusting)

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If you have ever dreamed of savoring a dessert that perfectly balances creamy richness and bold coffee flavors, then you are going to love My Favorite Classic Italian Tiramisu. This timeless treat brings together velvety mascarpone, fluffy whipped cream, and espresso-soaked ladyfingers in layers that melt in your mouth. Each spoonful carries the authentic charm of Italy, making it an irresistible indulgence for any occasion. Whether you’re hosting friends or treating yourself, this recipe will quickly become your go-to for an elegant yet approachable dessert.

My Favorite Classic Italian Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

The beauty of My Favorite Classic Italian Tiramisu is how simple yet essential the ingredients are — each one plays a vital role in creating the perfect harmony of taste, texture, and visual appeal. From the creamy richness of mascarpone to the light crunch of ladyfingers, every component is carefully chosen to build this iconic dessert.

6 Egg yolks: These give the custard its creamy, rich texture and provide structure when gently cooked and whipped.
150 g Granulated sugar: Sweetens the custard while balancing the bitterness of espresso.
500 g Mascarpone (high fat, use it cold): The star ingredient for that signature creamy and smooth consistency.
350 g Heavy Cream (36% fat, very cold): Whipped to airy peaks, it lends lightness and fluffiness to the tiramisu.
20 pieces Ladyfinger cookies: Crisp yet porous, they soak up coffee perfectly without falling apart.
1 cup Coffee: A strongly brewed espresso, mildly sweetened, for soaking the ladyfingers and injecting robust flavor.
Marsala wine (optional): Adds a subtle depth and slight warmth when mixed into the coffee.
1-2 tablespoons Cocoa powder (unsweetened, Dutch processed): Dustes the top for an elegant finish and a bittersweet contrast.

How to Make My Favorite Classic Italian Tiramisu

Step 1: Preparing the Egg Yolk Mixture

Start by setting up a gentle double boiler — this technique ensures slow, even heating without scrambling the eggs. Whisk together the egg yolks and sugar over simmering water until the sugar dissolves completely and the mixture reaches about 85°C (185°F). Then, chill this mixture by whipping it in a stand mixer until it cools to approximately 24°C (75°F), creating a silky, light base for the mascarpone cream.

Step 2: Whipping Mascarpone and Cream

While the egg mixture cools, whip your cold mascarpone and heavy cream together using an electric hand mixer. The goal is early stiff peaks — fluffy but still soft enough to gently fold into the egg yolk mixture. This step is crucial for capturing that airy texture that makes the final tiramisu so irresistible. Avoid overwhipping to keep the cream stable and luscious.

Step 3: Combining the Creams

Using a rubber spatula, carefully fold the whipped mascarpone cream into the egg yolk mixture. Take your time here — preserving the airiness we worked hard to create means the dessert will stay light and fluffy after chilling. The mixture should look smooth, velvety, and ready to transform into layers of delight.

Step 4: Assembling the Tiramisu

Prepare your dish — an 18×24 cm (7×9 inch) container works beautifully, but an 8×8 inch pan is also fine. Quickly dip each ladyfinger into the coffee (optionally mixed with Marsala wine), just enough to soak without sogginess, and create a single layer at the bottom. Spread half of the mascarpone cream evenly on top, then repeat with another coffee-soaked layer and the remaining cream. Smooth out the surface for a polished look.

Step 5: Chilling the Dessert

Cover and refrigerate the tiramisu for at least 4 hours. This chilling time allows the flavors to meld and the creamy layers to set perfectly. The wait is so worth it because the chilled tiramisu offers a fresh, harmonious bite that traces back to authentic Italian tradition.

How to Serve My Favorite Classic Italian Tiramisu

Garnishes

Before serving, generously dust the top with unsweetened Dutch-processed cocoa powder. This final step not only enhances the flavor with a slightly bitter note but also gives the tiramisu a classic, elegant appearance that will impress your guests.

Side Dishes

Pair the tiramisu with a small glass of dessert wine such as Vin Santo or a shot of espresso for a complementary taste experience. Light fresh berries or a mint sprig can add a surprising pop of freshness alongside the creamy richness.

Creative Ways to Present

For a charming twist, consider serving the tiramisu in individual glass cups or mason jars. Layered visibly, it becomes a beautiful dessert display at any party. You can also dust the cocoa powder with artistic stencils for a playful or themed touch.

Make Ahead and Storage

Storing Leftovers

My Favorite Classic Italian Tiramisu tastes incredible fresh but can be stored in an airtight container in the refrigerator for 2-3 days. Keeping it chilled ensures that the mascarpone cream maintains its luxurious texture and the soaked ladyfingers stay tender.

Freezing

Freezing is not recommended because mascarpone cream tends to separate and lose its creamy consistency upon thawing. To enjoy the dessert at its best, it’s ideal to consume it fresh or within a few days refrigerated.

Reheating

Tiramisu is best enjoyed cold straight from the fridge. Reheating isn’t necessary and can negatively affect the delicate cream texture and coffee flavors. So, serve chilled for the ultimate classic experience.

FAQs

Can I use instant coffee instead of espresso?

While freshly brewed espresso is ideal for its robust flavor and richness, you can substitute with strong instant coffee. Just make sure to brew it concentrated so the ladyfingers soak up enough coffee flavor without becoming soggy.

Is it safe to eat raw eggs in this tiramisu recipe?

This recipe uses a gentle double boiler method that warms the egg yolks to 85°C (185°F), effectively making them safe to eat while preserving their creamy texture. Always use the freshest eggs to ensure safety and quality.

Can I make My Favorite Classic Italian Tiramisu dairy-free?

Replacing mascarpone and heavy cream in traditional tiramisu is tricky because they provide signature creaminess. However, you can experiment with coconut cream or cashew cream alternatives, though the texture and taste will differ from the classic.

How long should I soak the ladyfingers in coffee?

Dip the ladyfingers quickly just for 1-2 seconds per side to avoid oversaturation. They should be moist but still hold their shape to build neat layers in the tiramisu.

Can I add other flavors to My Favorite Classic Italian Tiramisu?

Absolutely! Adding a splash of flavored liqueur like coffee liqueur or amaretto into the coffee bath enhances complexity. You can also layer in shaved chocolate or berries for a unique twist while keeping the essence of the classic dessert.

Final Thoughts

Making My Favorite Classic Italian Tiramisu is like inviting a slice of Italy into your kitchen — rich, indulgent, and utterly unforgettable. It’s a recipe that brings joy through its luscious texture and harmonious flavors, perfect for sharing with friends and family. Trust me, once you try it, this will become your treasured classic to return to again and again.

My Favorite Classic Italian Tiramisu Recipe

★★★★★

4.9 from 9 reviews

Author: Lily
Total Time: 4 hours 25 minutes (including chilling time)
Yield: Serves 8–10 1x
Diet: Vegetarian

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Description

This classic Italian Tiramisu recipe features layers of coffee-soaked ladyfingers paired with a smooth, airy mascarpone cream. Enhanced with optional Marsala wine and finished with a dusting of unsweetened cocoa powder, this dessert is rich, elegant, and perfect for any special occasion.

Ingredients

Scale

Mascarpone Cream

6 Egg yolks
150 g Granulated sugar
500 g Mascarpone (high fat, cold)
350 g Heavy cream (36% fat, very cold, can substitute with equal amount of mascarpone)

Assembly

20 pieces Ladyfinger cookies
1 cup Coffee (mildly sweetened strong espresso, for soaking ladyfingers)
Marsala wine (Optional, mix into coffee if using)
1–2 tablespoons Unsweetened Dutch processed cocoa powder (for dusting)

Instructions

Prepare the egg yolk mixture: Set up a double boiler with simmering water. Whisk egg yolks and granulated sugar together in the top pot over simmering water constantly for about 5 minutes until the sugar dissolves and the mixture reaches 85°C (185°F). Keep heat low to avoid cooking the yolks. Then transfer the mixture to a stand mixer and whip until cooled to about 24°C (75°F).
Whip mascarpone and cream: While the egg yolk mixture is cooling, using an electric hand mixer, whip the cold mascarpone and very cold heavy cream together until early stiff peaks form. This should take about 3 minutes. Be careful not to overwhip, as the mixture can become runny.
Combine mixtures: Use a rubber spatula to carefully fold the whipped mascarpone and cream into the cooled egg yolk mixture. Fold gently to maintain the airiness and fluffiness of the cream. The combined cream will further set in the fridge.
Prepare the pan: Use a container approximately 18×24 cm (7×9 inches) or an 8×8-inch pan for assembling the tiramisu.
Soak ladyfingers: Quickly dip each ladyfinger into the coffee (mixed with Marsala wine if using) just long enough to soak without getting soggy. Arrange a single layer of about 10 ladyfingers at the bottom of the pan.
Layer mascarpone cream: Spread half of the prepared mascarpone cream evenly over the first layer of soaked ladyfingers.
Add second layer: Repeat the process by dipping the remaining 10 ladyfingers in coffee and layering them on top of the mascarpone cream. Then spread the remaining mascarpone cream over the second layer and smooth the top with an offset spatula.
Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow it to set properly.
Serve: Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended as mascarpone cream does not freeze well.

Notes

Use fresh, high-quality mascarpone and heavy cream for best results.
Ensure heavy cream and mascarpone are very cold before whipping.
Do not over-soak ladyfingers; they should be moist but not soggy.
Whisk egg yolks gently over the double boiler to avoid scrambling them.
Optional Marsala wine adds traditional flavor but can be omitted for non-alcoholic version.
Tiramisu sets better if refrigerated overnight.
Consume within 2-3 days for best freshness.

Prep Time: 20 minutes
Cook Time: 5 minutes (over double boiler)
Category: Dessert
Method: No bake, chilled assembly
Cuisine: Italian