Italian Tiramisu Recipe for a Cozy Homemade Dessert
An authentic Italian tiramisu made with mascarpone, espresso-dipped ladyfingers, and a luscious cream filling. Elegant, no-bake, and deeply satisfying.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for zabaglione)
- Total Time: 6 hours 30 minutes
- Yield: 6–8 servings 1x
Ingredients
8 oz mascarpone cheese
4 egg yolks
½ cup granulated sugar
1½ cups espresso or strong coffee, cooled
24 ladyfingers (savoiardi)
2 tablespoons dark rum or marsala wine (optional)
Unsweetened cocoa powder, for dusting
Instructions
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Brew espresso and let cool. Add liqueur if using.
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Whisk egg yolks with sugar in a heatproof bowl. Place over simmering water and whisk until thick and pale. Cool slightly.
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Fold mascarpone into egg mixture until smooth.
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(Optional) Beat 2 egg whites to stiff peaks and fold into mascarpone cream.
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Quickly dip ladyfingers in espresso and layer in a 9×9-inch dish.
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Spread half of the cream mixture over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
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Cover and chill at least 6 hours or overnight.
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Dust with cocoa powder before serving.
Notes
Use only crisp ladyfingers for best texture. Let tiramisu chill thoroughly for clean slices.