Classic Italian Tiramisu
There’s something undeniably luxurious about a slice of classic tiramisu: with silky layers of mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa powder, it’s the kind of dessert that looks impressive but comes together with simple ingredients! No need for complicated techniques—this traditional tiramisu recipe is approachable, easy, and guaranteed to impress.
Especially with the chaos of the holidays, you need a good dessert recipe in your back pocket that can be prepped ahead of time, and tiramisu is always my go-to! It’s a classic for a reason—not too sweet, with balance from the bitter espresso and coffee, but also light enough to have after a heavy Christmas dinner. And (better yet), it only takes 10 ingredients to make!
What is Tiramisu?
Tiramisu is a beloved Italian dessert that literally translates to “pick me up” (a nod to the espresso soaked in every bite). In its most classic form, this no-bake dessert features layers of espresso-dipped ladyfingers, silky mascarpone cream made from eggs and sugar, and a dusting of cocoa powder.
Why You’ll Love This Recipe
This traditional tiramisu stays true to Italian technique: no shortcuts, no whipped cream, and no overly sweet filling. Whether you’re cooking for Christmas, hosting a dinner party, or just treating yourself, it’s always a crowd-pleaser—you’ll love this recipe because it’s:
- Super easy (and no-bake)!
- Authentic with classic Italian flavor.
- The perfect holiday dessert for a crowd.
- Easy to customize.
- It’s even better the next day!
Ingredients You’ll Need
Like most Italian dishes, you won’t need a bunch of fancy ingredients for this tiramisu! With just 10 ingredients, you can have this dish resting in the fridge in under 30 minutes.
- Savoiardi biscuits (ladyfingers). Named after their slender shape (which resembles a lady’s finger), savoiardi are light, airy biscuits that are a staple in many Italian desserts. They have a slightly crisp texture on the outside with a soft, sponge-like interior, making them perfect for soaking up liquids without falling apart. In tiramisu, they’re dipped in espresso to absorb it’s flavor and complement the creamy mascarpone. You can find them pre-made at most grocery stores, or you can also make them at home if you’re feeling adventurous!
- Espresso or strong coffee. Good-quality espresso (or coffee) forms the backbone of a good tiramisu. If it’s not brewed strong enough, the coffee flavor won’t be able to cut through the rich mascarpone cream.
- Granulated sugar. To lightly sweeten the coffee mixture and cream layer—use more or less depending on how sweet you want the end product.
- Dark rum. Optional, but it adds warmth and depth to the tiramisu. For the coffee soak, I like to add a dash of Kahlúa!
- Eggs. Yolks for richness, whites for airy lift.
- Mascarpone cheese. Mascarpone is a soft Italian cheese made from cream, rather than milk, which gives it a higher fat content and sweetness that’ makes it’s perfect for tiramisu. Use a high-quality brand if you can—I recommend BelGioioso or Galbani.
- Vanilla bean paste and kosher salt. To balance the sweetness and enhance flavor.
- Cocoa powder. For dusting.
Recipe FAQs
- Can I make the recipe alcohol-free? Absolutely! Simply omit the rum, though I would replace the liqueur with an additional tablespoon or two of vanilla to compensate. The dessert will still taste incredible—bold, creamy, and traditional!
- What serving dish should I assemble tiramisu in? A deep glass or ceramic dish works best so you can see the layers—for this recipe, I recommend using a 7×11 rectangular dish. If needed, you can also use a 9×13 pan for thinner layers or a 9×9 dish for thicker layers. For parties, I also love to assemble tiramisu in single-serve jars for an elegant grab-and-go dessert!
- Is it safe to eat raw eggs? Classic tiramisu uses raw eggs—the yolks form the base of the cream while the whites give the dessert its light, airy structure. If you prefer not to use raw eggs, you can gently heat the yolk mixture over a double boiler (a zabaglione) until it reaches a safe temperature—just be careful not to scramble them! Alternatively, you can look for high-quality pasteurized eggs.
- Can I serve tiramisu right away? For the best best results, tiramisu needs at least 6 hours (ideally overnight) to set. This resting period allows the mascarpone cream to firm up and the flavors to meld into its signature velvety texture.
- Can I use cream cheese instead of mascarpone? Unfortunately not. Mascarpone is much silkier and milder than cream cheese and gives tiramisu its trademark flavor.
Tips for Perfect Tiramisu
Even though it’s a simple recipe, here are some of my top tips for terrific tiramisu every time:
- Use high-quality ingredients. The recipe only calls for a handful of ingredients, but therein lies the catch—each one plays an important role in the final product, so use as high quality ingredients as you can (you’ll taste the difference, I promise!
- Don’t oversoak the ladyfingers. A quick dip is all you need—they should absorb espresso but still hold their structure. A quick dip is enough. Anything more than a couple of seconds, and the ladyfingers will collapse and become soggy.
- Use cold mascarpone to keep the cream smooth and prevent curdling—room-temperature mascarpone can become grainy.
- Dust cocoa right before serving. This way, the tiramisu stays vibrant and won’t get damp in the fridge.
Storage and Make-Ahead Instructions
Tiramisu is the perfect make-ahead dessert! Depending on your timeline, you can either make everything beforehand or prepare and store the individual elements for later. After assembly, the flavors of the tiramisu will continue to develop, and it cuts beautifully after the first day!
Storage Instructions. If wrapped and kept in the fridge, homemade tiramisu will stay fresh for up to 3 to 4 days.
Make-Ahead Instructions. For the best texture, tiramisu can be prepared and assembled up to 24 hours ahead of time. If stored in the fridge, the espresso soak and mascarpone cream can be prepared separately up to two days in advance, then assemble when ready. Dust with cocoa only right before serving to keep the top looking fresh!
And that’s all, folks! Hope you guys give this one a go—it’s sure to be a family favorite! As always, if you have any questions or ratings, please leave them in the comments below. Happy baking!
xoxo
The Ultimate Tiramisu Recipe
Ingredients
- 2 (7-ounce) packages savoiardi biscuits (ladyfingers) around 30-36 individual biscuits
- 1 cup espresso or strongly brewed coffee
- ¼ cup granulated sugar
- ¼ cup dark rum* (optional) for the espresso soak, you can also use Kahlúa
- 5 large eggs, separated
- ½ to ¾ cup granulated sugar, divided use less or more depending on your preferred sweetness
- 16 ounces mascarpone cheese
- 1 teaspoon vanilla bean paste or extract
- A pinch kosher salt
- Cocoa powder, for dusting
Instructions
- Pour the freshly-brewed espresso into a shallow bowl or serving dish. Whisk in ¼ cup granulated sugar and 2 tablespoons of rum or Kahlúa until dissolved. If you prefer a less sweet tiramisu, you can omit the sugar. Set aside.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment, reserving the yolks for later. Whip the whites on medium-high speed until frothy and broken up, around 1 minute, then gradually pour in ¼ cup granulated sugar until incorporated. Continue to beat the meringue on high speed until it forms stiff, glossy peaks, about 5 minutes.
- Using a silicone spatula, gently scrape the meringue into a separate bowl and set aside.
- Place the reserved egg yolks and ¼ cup granulated sugar to the stand mixer bowl (no need to clean it), then beat on medium-high speed until the mixture becomes thick, creamy, and pale yellow, around 3 minutes.
- Beat in the salt, vanilla bean paste, and the remaining 2 tablespoons of rum (if using) until combined. Scrape down the sides of the bowl, then whisk in the mascarpone cheese until creamy and evenly incorporated.
- Using a silicone spatula, scrape half of the meringue into the whipped egg yolk mixture and gently fold to combine. Once incorporated, fold in the remaining half of the meringue until smooth and no white streaks remain—try not to overmix. Chill until ready to assemble.
- Working one at a time, quickly dip the ladyfingers into the cooled coffee mixture (only a few seconds—too long of a soak and they will fall apart), then arrange them into a neat layer in the bottom of your serving dish.
- Spread around half a layer of mascarpone cream over the ladyfingers, smoothing into an even layer.
- Repeat this process once more, adding another layer of soaked biscuits and the remaining mascarpone cream to finish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to serve, dust the tiramisu with a generous layer of cocoa powder before slicing and plating.
Notes
- If needed, you can substitute the rum with another liquor like Marsala—I actually prefer to use Khalua in the espresso soak for a better coffee flavor! For a non-alcoholic tiramisu, however, you can easily omit rum from the recipe. If you go this route, I just recommend increasing the vanilla extract to 1 Tablespoon to compensate.
