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!
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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.
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
- 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.
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.
Add the whipped cream 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.
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.
Spoon half of the mascarpone filling over the first layer of ladyfingers and spread it 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 it evenly.
Sprinkle with cacao powder, cover with cling film and let it rest in the fridge overnight or 10-12 hours before serving.
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
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.
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.
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:
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
Equipment
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
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Doreen
This recipe looks like a real winner! I can’t wait to make this delicious tiramisu for my family. Thanks for sharing this !
Lynn
I made this for Sunday lunch as a dessert and it was absolutely delicious. I’ve ditched my tiramisu recipe for this one!