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    Cooking Gorgeous » Pastries & Sweets » Dessert Recipes

    Classic Italian Tiramisu

    Published: Nov 23, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Classic Italian Tiramisu is a no-bake dessert made with ladyfinger biscuits dipped in espresso and layered between smooth and creamy mascarpone filling. It is easy to make, incredibly delicious, and tastes even better after a day or two. This is the perfect dessert for any special occasion or get-together!

    a slice of Italian tiramisu
    Jump to:
    • What is Tiramisu?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make the Perfect Italian Tiramisu?
    • Top Tips From The Chef
    • Recipe FAQs
    • Related Recipes
    • Classic Italian Tiramisu

    The same as my Chocolate Nutella Babka Bread, this rich and indulgent non-bake Italian Tiramisu is very simple to make. It just takes a bit of time to whisk and do some washing up but it is surely worth the effort. It will be a family favorite, I promise!

    What is Tiramisu?

    Tiramisu is a rich, creamy, and coffee-flavored Italian dessert consisting of ladyfingers (savoiardi) dipped in espresso and layered with a whipped mixture of mascarpone, eggs, and sugar. This classic Italian dessert is finished with cacao or grated dark chocolate for an added depth of flavor.

    Classic Italian Tiramisu have been invented in the 1960s, but when and where exactly is not very clear. The first Tiramisu recipe written in Italian only appeared in 1980. And it became very popular around the world in a very short period of time.

    a portion of classic Italian tiramisu

    Why This Recipe Works?

    • This Classic Italian Tiramisu is extremely light, fluffy, and creamy with a very well-balanced sweetness. It is so delicious.
    • You can make Tiramisu a couple of days in advance, and it will taste even better after a day or two. Perfect meal prep dessert for entertaining.
    • It is very easy to make this fancy-looking dessert with clear instructions, expert tips, and step-by-step pictures.
    • Most of the recipes use egg white or whipped cream, but this recipe combines the two for an extra fluffy, creamy and airy mascarpone filling.

    Ingredients and Substitutes

    Labelled picture of ingredients for Tiramisu
    • Ladyfingers - Savoiardi biscuits - These light, dry, egg-based, sweet sponge cake biscuits are the base for Tiramisu. They are shaped like a large finger and taste like vanilla. You can buy them from large supermarkets or online.
    • Mascarpone - It is a very rich, mild, and thick Italian cream cheese that is widely available in large supermarkets. This cheese is exceptionally smooth and easy to spread or whip. Use the full-fat version for the right texture. I also use this milky and slightly sweet cheese for my pasta and risotto dishes such as Creamy Shrimp Risotto and Pasta with Green Sauce. I don't suggest replacing the mascarpone with any other cheese as it has a unique taste and texture that can't be replaced.
    • Eggs - Use the freshest organic eggs you can possibly find as this recipe recalls for raw egg whites. Alternatively, you can use pasteurized egg whites if you have any doubts about consuming raw eggs.
    • Coffee - This Classic Italian Tiramisu is a coffee-flavored dessert and you shouldn't skip it. The best option is to use freshly brewed strong espresso to dip the ladyfingers into.
    • Sugar - Both caster and granulated sugar work with this recipe. You only need ½ cup of sugar to add to the mascarpone filling.
    • Cream - I use double cream (heavy cream) or whipping cream to add extra fluffiness to the mascarpone filling. Make sure it is cold before whisking.
    • Cacao Powder - I recommend using good quality unsweetened cocoa powder for a rich & bitter chocolate taste.
    • Cream of tartar - It is a white powder that is commonly used to help stabilize whipped egg whites. You can buy them from the supermarket's baking aisles. Omit it if you don't have it. However, the texture of the whipped egg whites may not be as fluffy.
    • Alcohol - Marsala wine, rum, brandy, or coffee-based liquors are perfect for making this Classic Italian Tiramisu dessert. Skip it if you are making this delicious dessert for kids.

    How to Make the Perfect Italian Tiramisu?

    Although making the perfect Italian Tiramisu doesn't need any expertise, it needs some patience and a bit of whisking.

    There are a few simple steps and tips you might need to follow to achieve the best results:

    Prepare the Mascarpone Filling

    Place the sugar and the egg yolks in a medium-sized glass bowl.

    egg yolks and sugar are added to a glass bowl

    Set the bowl over a saucepan of gently simmering water. The water should not touch the bottom of the bowl. Whisk the sugar and egg yolks vigorously for about 3 minutes or until they doubled the size and the mixture is foamy and light. I recommend using a hand mixer for this step.

    egg yolk and sugar are whisked until pale yellow and fluffy

    Remove the bowl from the heat, continue whisking the egg yolk mixture for another few minutes, and let it cool down to room temperature.

    Add the mascarpone cheese to the egg yolk mixture one spoonful at a time and gently fold it in using a hand whisk. Don't use an electric hand mixer to avoid over-whipping the mascarpone cheese. Set it aside.

    mascarpone cheese is added to egg yolk&sugar mixture

    Whisk the double cream in a separate bowl until it holds stiff peaks.

    the cream is whipped until it forms stiff peaks

    Add the whipped cream to the egg yolk-sugar-mascarpone mixture.

    whipped cream is added to the mascarpone mixture

    Gently fold them together using a silicon spatula. Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.

    mascarpone mixture and whipped cream are folded together

    In a separate bowl, whip the egg whites with cream of tartar until stiff. Make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.

    egg whites are whisked with cream of tartar until stiff

    Add the stiffened egg whites to the mascarpone mixture, and mix with a silicon spatula, from bottom to top. Mix slowly until it’s smooth and creamy.

    egg whites are gently mixed with mascarpone mixture

    Build the Tiramisu

    When the mascarpone filling is ready, mix the strong espresso with 2 tablespoon rum, brandy, or coffee liquor in a bowl.

    Quickly dip the ladyfingers into the coffee mixture and arrange half of them on the bottom of a 14" x 9.5" (30cm x 20cm) rectangular ceramic or glass dish. 

    ladyfingers are dipped in coffee and arranged to the bottom of a baking dish

    Spoon half of the mascarpone filling over the first layer of ladyfingers and spread it evenly.

    half of the mascarpone filling is spread over ladyfinger biscuits

    Dip the remaining ladyfingers very quickly into the coffee mixture and arrange a second layer over the mascarpone filling.

    the rest of the mascarpone filling is spread over the ladyfinger biscuits

    Spoon the remaining mascarpone mixture over the ladyfingers and spread it evenly.

    Mascarpone filling is spread evenly on top of biscuits

    Sprinkle with cacao powder, cover with cling film and let it rest in the fridge overnight or 10-12 hours before serving.

    the cacao powder is dusted over the mascarpone filling

    Scroll down to the recipe card for the full, printable recipe!

    Top Tips From The Chef

    • I don't suggest replacing the mascarpone with any other cheese as it has a unique taste and texture that can't be replaced.
    • When you set your double boiler for the bain-marie, don't let the water touch the bottom of the bowl.
    • While whisking the egg yolks on a bain-marie, make sure the water simmers gently. Too much heat would cook the egg yolks and you might end up with scrambled eggs! If the bowl gets too hot, remove it from the heat for a few seconds while still whisking.
    • Make sure the mascarpone cheese is at room temperature and the egg yolk mixture is cooled down to room temperature before mixing them together.
    • Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.
    • Before whisking the egg whites, make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.
    • Use a good quality espresso to soak the ladyfinger biscuits. Make sure the espresso is at room temperature before soaking the biscuits in.
    • When soaking the ladyfingers in espresso, keep it very brief, just a couple of seconds. If you soak too long or too much, the tiramisu gets soggy.
    • Rest and chill the tiramisu overnight or at least 10 to 12 hours before eating. I know it is very irresistible to wait all these hours but the taste totally improves when chilled long enough. It tastes even better on the second or third day.

    Recipe FAQs

    How to store the leftover Tiramisu?

    Store your tiramisu in an airtight container or tightly covered with a cling film and refrigerate it for up to 3 days. I don't recommend freezing Tiramisu.

    Is it safe to use raw eggs?

    Eating raw eggs may cause salmonella food poisoning. This concern is most prevalent in the USA, while raw eggs are commonly used in Europe to make desserts such as Dark Chocolate Mousse. To eliminate your concern about eating raw eggs, use pasteurized egg whites for this recipe. However, consuming raw eggs is not advisable for pregnant women and babies.

    Why is my mascarpone filling runny?

    Achieving the perfect consistency for the mascarpone filling depends on getting right every single step. Read the top tips and recipe notes carefully and make sure you have all your ingredients ready before you start making this Classic Italian Tiramisu recipe.

    Related Recipes

    For more delicious no-bake recipes why not try:

    • Mousse au Chocolat - French Chocolate Mousse
    • Kazandibi
    • Irmik Helvasi (Turkish Semolina Halva)
    • Turkish Fig Pudding (Incir Uyutmasi)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this rich, creamy, and indulgent Traditional Italian Tiramisu as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Classic Italian Tiramisu

    Ayla Clulee
    This Classic Italian Tiramisu is a no-bake dessert made with ladyfinger biscuits dipped in espresso and layered between smooth and creamy mascarpone filling.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Italian
    Servings 12 servings
    Calories 408 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Rubber spatula
    • 1 Kitchen Aid stand mixer
    • 1 14" x 9.5" baking pan
    • 1 Hand blender

    Ingredients
     
     

    • 5 medium egg yolks
    • 115 g sugar
    • 5 medium egg whites
    • 5 g cream of tartar
    • 500 g mascarpone cheese (room temperature)
    • 200 ml double cream
    • 300 g Italian ladyfinger biscuits (40-45 pieces)
    • ½ cup strong espresso
    • 30 ml rum, brandy or coffee liquor (30ml)
    • 2 tablespoon unsweetened cocoa powder

    Instructions
     

    Preparing the Mascarpone Filling

    • Place the sugar and the egg yolks in a medium-sized glass bowl. 
    • Set the bowl over a saucepan of gently simmering water. The water should not touch the bottom of the bowl. 
    • Whisk the sugar and egg yolks vigorously for about 3 minutes or until they doubled the size and the mixture is foamy and light. I recommend using a hand mixer for this step. 
    • Remove the bowl from the heat, continue whisking the egg yolk mixture for another few minutes, and let it cool down to room temperature. 
    • Add the mascarpone cheese to the egg yolk mixture one spoonful at a time and gently fold it in using a hand whisk. Don't use an electric hand mixer to avoid over-whipping the mascarpone cheese. Set it aside.
    • Whisk the double cream in a separate bowl until it holds stiff peaks and add it to the egg yolk-sugar-mascarpone mixture.
    • Gently fold them together using a silicon spatula. Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.
    • In a separate bowl, whip the egg whites with cream of tartar until stiff. Make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.
    • Add the stiffened egg whites to the mascarpone mixture, and mix with a silicon spatula, from bottom to top. Mix slowly until it’s smooth and creamy. 

    Building the Tiramisu

    • When the mascarpone filling is ready, mix the strong espresso with 2 tablespoon rum, brandy, or coffee liquor in a bowl.
    • Quickly dip the ladyfingers into the coffee mixture and arrange half of them on the bottom of a 14" x 9.5" (30cm x 20cm) rectangular ceramic or glass dish.
    • Spoon half of the mascarpone filling over the first layer of ladyfingers and spread evenly.
    • Dip the remaining ladyfingers very quickly into the coffee mixture and arrange a second layer over the mascarpone filling.
    • Spoon the remaining mascarpone mixture over the ladyfingers and spread evenly.
    • Sprinkle with cacao powder, cover with cling film and let it rest in the fridge overnight or 10-12 hours before serving.

    Notes

    • I don't suggest replacing the mascarpone with any other cheese as it has a unique taste and texture that can't be replaced.
    • When you set your double boiler for the bain-marie, don't let the water touch the bottom of the bowl.
    • While whisking the egg yolks on a bain-marie, make sure the water simmers gently. Too much heat would cook the egg yolks and you might end up with scrambled eggs! If the bowl gets too hot, remove it from the heat for a few seconds while still whisking.
    • Make sure the mascarpone cheese is at room temperature and the egg yolk mixture is cooled down to room temperature before mixing them together.
    • Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.
    • Before whisking the egg whites, make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.
    • Use a good quality espresso to soak the ladyfinger biscuits. Make sure the espresso is at room temperature before soaking the biscuits in.
    • When soaking the ladyfingers in espresso, keep it very brief, just a couple of seconds. If you soak too long or too much, the tiramisu gets soggy.
    • Rest and chill the tiramisu overnight or at least 10 to 12 hours before eating. I know it is very irresistible to wait all these hours but the taste totally improves when chilled long enough. It tastes even better on the second or third day.

    Nutrition

    Calories: 408kcalCarbohydrates: 26gProtein: 9gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 197mgSodium: 90mgPotassium: 166mgFiber: 1gSugar: 9gVitamin A: 1077IUVitamin C: 0.1mgCalcium: 93mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Doreen

      November 30, 2022 at 5:43 am

      5 stars
      This recipe looks like a real winner! I can’t wait to make this delicious tiramisu for my family. Thanks for sharing this !

      Reply
    2. Lynn

      December 08, 2022 at 5:23 am

      5 stars
      I made this for Sunday lunch as a dessert and it was absolutely delicious. I’ve ditched my tiramisu recipe for this one!

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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