Classic Italian Tiramisu

An incredibly authentic, no-bake Italian dessert. Layers of espresso-soaked ladyfingers alternating with a delicate, airy mascarpone cream.

By Cressio Rinaldi

Tiramisu means pick me up in Italian, and the name suits it: coffee, cream, cocoa and sugar in a dessert that is rich but not heavy. It is also one of the best make-ahead desserts there is. It needs to be made at least four hours in advance, and it is better the next day.

The cream layer in this version starts with a zabaglione: egg yolks and sugar whisked over a pot of barely simmering water until pale, thick and doubled in volume. That cooks the yolks gently, which makes them safe to eat and gives the cream a smooth, custardy richness. Mascarpone is whisked in, and whipped cream is folded through for lightness.

It serves eight and takes about 30 minutes of work. After that, it is the fridge that does the job.

Read this first

1. Whisk the yolks over barely simmering water until pale, thick and doubled.
2. Dip the ladyfingers for only one second per side. They keep soaking in the fridge.
3. Chill for at least 4 hours, and dust with cocoa just before serving.

Prep time: 30 mins · Cook time: 0 mins · Serves 8

Ingredients

• 6 large Egg yolks
• 3/4 cup White granulated sugar
• 16 oz (2 cups) Mascarpone cheese, room temperature
• 1.5 cups Heavy whipping cream, cold
• 1.5 cups Strong brewed espresso, cooled
• 24-30 Crisp ladyfingers (Savoiardi)
• 2 tbsp Dark cocoa powder

Instructions

1. Set up a double boiler: Place a heatproof bowl over a pot of barely simmering water. Whisk the egg yolks and sugar in the bowl for 5-7 minutes until pale, thick, and doubled in volume. Look for: A pale, thick mixture that has doubled in volume and falls from the whisk in a ribbon.
2. Remove from heat and let cool slightly. Gently whisk in the mascarpone cheese until completely smooth. Look for: A smooth, silky, pale cream with no lumps or graininess.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Look for: A light, airy cream that holds its shape, with no streaks of white.
4. Quickly dunk each ladyfinger into the cold espresso for just 1 second per side. Do not let them soak. Look for: Ladyfingers that are slightly darker and moist outside, and still hold their shape.
5. Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 or 9x9 inch dish. Look for: A tight, even layer with no gaps.
6. Spread half of the mascarpone cream evenly over the ladyfingers. Look for: A smooth, even layer of cream, with the ladyfingers fully covered.
7. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Look for: A flat, smooth top, with the cream level.
8. Cover and refrigerate for at least 4 hours, preferably overnight. Look for: A set, sliceable dessert, with soft ladyfingers.
9. Just before serving, dust generously with cocoa powder using a fine sieve. Look for: A cloud of fine, dark cocoa on a pale cream.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 650
• Fat: 47g
• Saturated Fat: 29g
• Carbohydrates: 48g
• Fiber: 1g
• Sugar: 32g
• Protein: 9g
• Sodium: 90mg
• Cholesterol: 320mg

Notes

• Chill Time Matters: This needs the full overnight chill if possible — it firms up and slices much more cleanly after 8+ hours than at the 4-hour minimum.
• Storage: Keeps covered in the fridge for up to 4 days.
• Quick Dip: Dip the ladyfingers for just a second per side — any longer and they turn soggy and fall apart instead of holding their layers.
• About the Eggs: The yolks here are gently warmed over a double boiler rather than left fully raw; for extra caution, pasteurized eggs can be used instead.

Cook It With Me

Cook the yolks

Place a heatproof bowl over a pot of barely simmering water, so the bottom doesn’t touch the water. Add the 6 egg yolks and 3/4 cup of sugar and whisk constantly for 5 to 7 minutes, until the mixture is pale, thick and doubled in volume. It should hold a ribbon when you lift the whisk. This also heats the yolks enough to make them safe.

Add the mascarpone

Remove the bowl from the heat and let it cool for a few minutes. Add the 16 oz of room temperature mascarpone and whisk gently until completely smooth. Don’t overbeat, because mascarpone can turn grainy.

Whip the cream

In a separate bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form. Gently fold it into the mascarpone mixture in two additions, until you can’t see any streaks.

Dip the ladyfingers

Pour the 1 1/2 cups of cooled espresso into a shallow dish. Dip each of the 24 to 30 ladyfingers into the espresso for just 1 second per side, and lift it out at once. They should be moist on the outside and still firm inside.

First layer

Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 or 9x9 inch dish, fitting them snugly.

First cream

Spread half of the mascarpone cream evenly over the ladyfingers.

Second layer

Repeat with another layer of dipped ladyfingers, followed by the rest of the cream. Smooth the top.

Chill

Cover and refrigerate for at least 4 hours, preferably overnight, until the dessert is firm and the ladyfingers have softened into cake.

Dust and serve

Just before serving, dust generously with the 2 tablespoons of dark cocoa powder using a fine sieve.

The Ingredients, One by One

Egg yolks and sugar

Six yolks and 3/4 cup of sugar make the custard base, and give the dessert its richness. Use fresh eggs.

Mascarpone

Full-fat, at room temperature. Cold mascarpone leaves lumps. Don’t overwhip it, or it turns grainy and can split.

Heavy whipping cream

Cold cream whips better. It makes the filling light.

Strong espresso

Make it strong, and let it cool. Warm coffee turns the ladyfingers to mush. Many Italian cooks add a splash of Marsala or rum, but this recipe is alcohol free.

Savoiardi ladyfingers

The crisp, dry kind. Soft, sponge-style ladyfingers fall apart.

Dark cocoa powder

A bitter dusting balances the sweetness. Dust it on at the last moment so it doesn’t get absorbed.

The Technique Behind It

Why cook the yolks

Whisking over heat thickens the yolks and warms them to a temperature at which they are safer. It also makes a stable, rich base.

Why a one second dip

Ladyfingers are very dry and absorb liquid fast. A quick dip lets them soften as they chill without turning to mush.

Why chill overnight

The ladyfingers absorb moisture from the cream and espresso, and the cream sets. The flavors blend, and the texture turns to a cake that slices cleanly.

Mistakes That Cost You the Dish

• Soaking the ladyfingers The dessert turns watery.
• Cold mascarpone The cream is lumpy.
• Overbeating the mascarpone It turns grainy.
• Not chilling long enough It collapses when sliced.
• Dusting the cocoa too early It turns damp.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Tiramisu is watery	Ladyfingers soaked too long	Chill longer, and dip faster next time.
Cream is lumpy	Cold mascarpone	Whisk gently over a bowl of warm water.
Cream is grainy	Overbeaten mascarpone	Fold in a little more whipped cream.
Ladyfingers are dry	Not dipped enough	Chill longer. They keep absorbing.
Cream is runny	Cream not whipped to stiff peaks	Chill longer, or fold in more whipped cream.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Strong espresso	Coffee flavor	Strong brewed coffee works.
Mascarpone	Creamy base	No good substitute.
Ladyfingers	Cake layer	Sponge cake slices work.
Dark cocoa powder	Bitter finish	Grated dark chocolate works.
Alcohol	Extra flavor	Add 2 tablespoons of Marsala or rum to the espresso.

Plan Ahead

• Make ahead: Make it up to 2 days ahead.
• Fridge: Up to 3 days, covered.
• Serving: Keep it chilled until you serve it.
• Freezer: Not recommended.

What to Serve With It

Serve chilled, in squares, with a cup of espresso. A few chocolate shavings or fresh raspberries on top are good additions.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.