Classic Tiramisu Recipe

Let’s make Tiramisu, a classic Italian no-bake dessert! This delicious recipe is made with espresso dipped ladyfingers layered with rich and creamy mascarpone filling, and topped with cocoa powder.

I used to order classic Tiramisu only in restaurants and hesitated to make it at home for a long time. This famous Italian recipe looked complicated and scary, until I made it myself and realized that it’s actually quite easy!

There are a few steps that could be intimidating, like cooking egg yolks over a double boiler. But don’t worry, I’m going to show you every step of the process for a perfect dessert, even if you never made it before.

Why this recipe works

A good classic Italian Tiramisu recipe is always made with egg yolks. That’s what provides a rich and decadent taste, thick texture, and traditional yellowish color.

To make sure it’s safe to eat, we will cook the egg yolks on a double boiler until it reaches 170°F.

Adding more mascarpone cheese will help us to have richer and more flavorful filling, while whipped cream will lighten it up.

What are Ladyfingers?

Also known as “savoiardi”, ladyfingers are Italian finger-shaped sponge cookies. They are often used in no-bake desserts, like trifle and tiramisu, and usually layered with cream filling.

How to make it

Brew Coffee.

Brew Espresso or strong coffee and let it cool off to the room temperature. If you want to add rum, pour it into the coffee and stir. Set aside.

Cook the eggs yolks.

In a large heat-proof mixing bowl, add egg yolks and sugar. Beat it with a whisk for a few minutes until it becomes light and pale (Photos 1-4).

NOTE: Beating the egg yolks before cooking will prevent them from cooking and curdling.

Then add ¼ cup of heavy cream and whisk again (Photos 5-6).

Set the egg yolk mixture over a saucepan with lightly simmering water and cook for about 10 minutes, until it reaches 170°F (please use a food thermometer). Whisk constantly so the eggs don’t cook. The mixture should thicken and have a pale color (Photos 7-9).

When done, take it off the double boiler, add vanilla extract, and whisk. Let it cool off for about 10 minutes (Photo 10).

Adding the rest of the ingredients.

When the mixture cooled off, add cold mascarpone cheese, and using a mixer and a whisk, mix everything very well until you get a smooth consistency (Photos 11-12).

In a separate mixing bowl, whip the rest of the heavy cream (¾ cup) until stiff peaks. Add it to the egg/mascarpone mixture and fold it in using a spatula (Photos 13-14).

Assemble.

Prepare 9×13 baking pan.

Working one at a time, dip half of the ladyfingers into the coffee mixture and arrange them in one layer in a baking pan (Photos 15-16).

Spread half of the mascarpone mixture evenly over the ladyfingers (Photo 17).

Repeat another layer with ladyfingers dipped into the coffee, followed by the rest of the mascarpone mixture (Photos 18-19).

Dust the top with sifted cocoa powder (Photo 20).

Refrigerate.

Cover the baking pan with plastic wrap or foil and refrigerate for 6-24 hours before serving.

Tips for best results

• When you dip ladyfingers in coffee, you should work quickly. Because they absorb liquid fast, don’t submerge them for longer than 2-3 seconds, otherwise they will get mushy.
• When whisking the yolk mixture over the double boiler, make sure that the bottom of the mixing bowl doesn’t touch the steaming water beneath it.
• Make sure you refrigerate this cake before serving, so all the flavors can bind together. I find that it tastes the best for the next 2 days after preparation.

Frequently Asked Questions

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!