Italian Tiramisu Recipe for a Cozy Homemade Dessert

There are few desserts as iconic, luxurious, and comforting as a classic Italian tiramisu. Silky mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa come together in perfect harmony in this no-bake dessert. With layers that are rich yet featherlight, and flavors that dance between bitter coffee and sweet cream, tiramisu earns its place as Italy’s most beloved dessert.

The word tiramisu means “pick me up” in Italian — a nod to the caffeine and indulgence it delivers in every spoonful. It’s a dessert that feels fancy but is surprisingly easy to make at home. With just seven ingredients, you can create a showstopping tiramisu that’s true to its Italian roots and guaranteed to impress.

Whether you’re planning a romantic dinner, a holiday celebration, or simply want to end your meal on a decadent note, this Italian tiramisu recipe is your go-to classic — authentic, beautiful, and deeply satisfying.

---

Ingredients Overview

Mascarpone Cheese:
The heart of tiramisu’s cream layer. Mascarpone is a rich, Italian cream cheese that lends an ultra-smooth, buttery texture. Avoid substituting with American cream cheese — it’s denser and tangier. If needed, a mix of cream cheese and heavy cream can be used, but expect a slightly different flavor.

Egg Yolks:
Whipped with sugar to form a luxurious zabaglione base. They add richness and structure to the mascarpone layer. For safety, use pasteurized eggs or cook them gently over a double boiler.

Granulated Sugar:
Sweetens the egg mixture and balances the bitterness of the espresso. Fine sugar dissolves more easily and creates a smoother cream.

Espresso or Strong Coffee:
Deep, bold espresso is ideal, but any strong brewed coffee will work. Let it cool to room temperature before dipping the ladyfingers. Don’t add sugar — the bitterness is key to balancing the cream.

Savoiardi (Ladyfingers):
These dry, crisp sponge biscuits soak up espresso without turning mushy. Don’t use soft ladyfingers — they fall apart too quickly. If unavailable, use biscotti or pound cake in a pinch, but traditional savoiardi are best.

Cocoa Powder:
A light dusting of unsweetened cocoa powder finishes each layer, adding a subtle bitterness that cuts through the cream. Dutch-process or natural cocoa both work well.

Optional Additions:
A splash of dark rum, marsala wine, or coffee liqueur can be stirred into the coffee for added depth. Shaved chocolate or grated espresso beans on top elevate the finish.

---

Step-by-Step Instructions

1. Prepare the Espresso:
Brew about 1½ cups of espresso or strong coffee and let it cool completely. If desired, stir in 2 tablespoons of dark rum or marsala wine. Set aside in a shallow dish.

2. Make the Zabaglione:
In a heatproof bowl, whisk together 4 egg yolks and ½ cup sugar. Place over a simmering pot of water (double boiler) and whisk constantly for 5–8 minutes until the mixture becomes pale and thickened. Remove from heat and let cool slightly.

3. Prepare the Mascarpone Cream:
In a large bowl, whisk the mascarpone (8 oz) until smooth. Gently fold in the cooled egg mixture. Be careful not to overmix — you want a light, airy texture.

4. Whip the Egg Whites (Optional for Lightness):
If desired, beat 2 egg whites to stiff peaks and fold gently into the mascarpone mixture. This step makes the cream fluffier but can be skipped if you prefer a denser texture.

5. Dip the Ladyfingers:
Working quickly, dip each ladyfinger into the cooled espresso for about 1–2 seconds per side. Do not soak — they should be moist but still hold their shape.

6. Assemble the Tiramisu:
In a 9×9-inch dish, lay a single layer of espresso-dipped ladyfingers. Spread half of the mascarpone mixture evenly over the top. Repeat with another layer of dipped ladyfingers and the remaining cream.

7. Chill and Dust:
Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust generously with unsweetened cocoa powder using a fine mesh sieve.

8. Slice and Serve:
Use a sharp, clean knife or spoon to cut and lift each portion. Garnish with chocolate shavings or espresso powder if desired.

---

Tips, Variations & Substitutions

Tips:

• Let tiramisu chill overnight for the best texture and flavor.

• Use high-quality espresso and mascarpone — their flavors are key.

• Don’t oversoak the ladyfingers or your dessert will turn soggy.

Flavor Variations:

• Alcohol-Free: Skip the liqueur and use coffee alone.

• Chocolate Tiramisu: Add a layer of grated dark chocolate between cream layers.

• Berry Twist: Add sliced strawberries or raspberries for a fruity note.

Substitutions:

• No Mascarpone: Use half cream cheese and half heavy cream (not traditional, but workable).

• Egg-Free: Use whipped cream folded with mascarpone and a bit of vanilla extract.

• Gluten-Free: Use gluten-free ladyfingers or sponge cake.

---

Serving Ideas & Occasions

Tiramisu is a beautiful finish to any Italian-themed dinner, but its versatility means it can shine at:

• Dinner Parties: Make in individual cups for a chic presentation.

• Holidays: A festive, make-ahead option for Christmas or Easter.

• Romantic Dinners: Serve chilled in glassware for a restaurant-worthy feel.

• Brunches: A touch of decadence for morning occasions — especially with espresso.

Pair it with espresso, cappuccino, or a glass of sweet marsala wine.

---

Nutritional & Health Notes

Traditional tiramisu is indulgent, made with rich mascarpone, sugar, and eggs. While not low-calorie, it can be part of a balanced lifestyle when enjoyed in moderation. The lack of baking makes it feel lighter than butter-heavy cakes, and the portion-controlled layers help with mindful eating.

To reduce richness, skip the egg whites or use a lighter mascarpone blend. For a lower sugar version, cut the sugar slightly — the coffee’s bitterness helps balance it.

Always use pasteurized eggs if you’re concerned about raw egg consumption, or cook the egg yolks gently as in the zabaglione method above.

---

FAQs

1. Can I make tiramisu without alcohol?
Yes, the alcohol is optional. Just use plain espresso or coffee — the flavor will still be rich and balanced.

2. How long should tiramisu chill before serving?
At least 6 hours, but overnight is ideal. This allows the layers to set and the flavors to meld beautifully.

3. Can I use whipped cream instead of eggs?
Yes. For an egg-free version, fold whipped cream into the mascarpone for a light, mousse-like texture. It won’t be as traditional, but it’s delicious.

4. What can I use if I can’t find ladyfingers?
You can use slices of sponge cake or pound cake, cut into fingers. Toast them slightly for a drier texture, so they soak the coffee without becoming mushy.

5. Is it safe to use raw eggs in tiramisu?
Use pasteurized eggs or cook the yolks gently in a double boiler to reduce any risk. Avoid using cracked or old eggs.

6. Can I freeze tiramisu?
Yes, you can freeze it for up to 2 weeks. Wrap it well. Thaw overnight in the fridge. The texture may soften slightly, but the flavor holds up.

7. Why is my tiramisu watery?
Over-soaking the ladyfingers is the most common issue. Dip quickly and don’t let them sit in the espresso. Also, make sure the cream is thick enough before layering.

Print