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
It is, if you cook them over double boiler to the right temperature, 170°F. Also, make sure that your eggs are fresh and were properly refrigerated.
I prefer to use freshly brewed espresso for stronger flavor, but you can use any strong brewed coffee too. Just make sure you cool it off before dipping in the ladyfingers.
If you don’t have an espresso machine, you can use powdered “instant” espresso mixed with the water.
The alcohol is completely optional, it just provides additional flavor. You can skip rum, or use other options, like Grand Marnier or brandy.
If you can’t find ladyfingers in the store, you can use a plain sponge cake. Slice it into strips and bake for about 10 minutes at 250°F to dry and get outside crisp. Then cool off and use to assemble the cake.
If you have any leftovers left, you can cover the pan with plastic wrap or foil and refrigerate for up to 5 days.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Classic Tiramisu Recipe
Ingredients
- 2 cups espresso or strong coffee room temperature
- ¼ cup rum optional
- 6 large egg yolks room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 24 ounces mascarpone cheese cold, 3 cups
- 1 cup heavy cream cold, divided
- 40-45 ladyfingers
- ¼ cup unsweetened cocoa powder
Instructions
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 6 egg yolks and ½ cup sugar. Beat it with a whisk for a few minutes until it becomes light and pale.
- Then add ¼ cup of heavy cream and whisk again.
- 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.
- When done, take it off the double boiler, add 1 tsp vanilla extract, and whisk. Let it cool off for about 10 minutes.
Adding the rest of the ingredients.
- When the mixture cooled off, add 3 cups cold mascarpone cheese, and using a mixer and a whisk, mix everything very well until you get a smooth consistency.
- 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.
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.
- Spread half of the mascarpone mixture evenly over the lady fingers.
- Repeat another layer with ladyfingers dipped into the coffee, followed by the rest of the mascarpone mixture.
- Dust the top with sifted cocoa powder.
Refrigerate.
- Cover the baking pan with plastic wrap or foil and refrigerate for 6-24 hours before serving.
How do you mix the cold mascarpone with the eggs without it getting lumpy?
Hi, Linda! The egg mixture needs to cool off before mixing it with mascarpone cheese.
Hi
9×13? Pan. In cm or I’m not sure
Hi Rene, it’s in inches.
Tiramisu is my fav dessert in the whole world and I know it probably won’t be the same, but could cream cheese be subbed for the mascarpone? It’s expensive and kinda hard to find.
Hi Gena! Unfortunately, you cannot substitute mascarpone with cream cheese, as they have very different flavors and textures. I know it might be a bit pricey, it totally worth it!
Perfection!
Thank you!
Just made this tonight, 12-23-2021. It’s for Christmas Day. My tastes testing says it will be great. A bit nerve racking cooking the yolks & waiting on the temperature. My husband was reading the recipe while I did the cooking & assembly. We were confused as where & when the alcohol was added. I referred to another recipe & put it in the coffee.
Merry Christmas,
MaryAnn
Hi MaryAnn! Glad you liked the recipe! Yes, you need to add the rum to the coffee, I mention it in the beginning of the recipe instructions.
Is 170 degrees correct. I could not get the custard above 170 degrees and I cooked it for 20 minutes.
Hi Julianne? Just want to make sure that you are measuring in fahrenheit. If it takes too long to get to the temperature, just slightly increase the heat.
I had the same experience with temperature. Maybe her thermometer was touching the glads making it higher. ?? The highest I got was 140f.
Hi Christine, you might need to slightly increase the heat temperature to reach 170F.
Would it be fine to increase the sugar to about 3/4 cup? I like my tiramisu on the sweeter side.
Do you think you could make this in a 9 x 13 springform pan? Would it hold its form after it’s been refrigerated?
Hi Rachel! Yes, you definitely can use 9×13-inch pan. Because we make our custard with egg yolks, it will be thicker, so it will perfectly hold the shape after you refrigerate it!
Your recipe sounds and looks incredible and has inspired me to have a go at making Tiramisu! Maybe I can surprise my family with it!!?
Tiramisu is my favorite dessert. I always had store bought because I felt intimidated by it and thought I could never make it right. Your detailed recipe changed that forever. Pinned and printed, I am making it this afternoon! Thanks so much for all the advise and tips. So useful for a newbie like me.
Life wouldn’t be the same without tiramisu. Incredible dessert that can make any day a special one. And that flavor though… it is priceless.
To say I love tiramisu would be an understatement and it’s my go-to summer dessert. Yours looks sublime…I wish I could reach into my screen and grab that slice right now. What a fabulous treat that never goes out of style.
Tiramisu has been a favorite dessert of mine for AGES! Yet, I hardly ever make. Thanks for sharing this traditional recipe, it makes all the difference¡
Oh my gosh my mouth is watering! I always order this too at a restaurant but have yet to make it at home. Pinning for later when I have some guests over to impress 🙂
Tasty! I really love Tiramisu. This is a one of a kind recipe ever! Thanks for sharing your recipe. Will definitely print this.
Love tiramisu. It is the perfect dessert for entertaining. It is always a hit with the guest. Love that it is so easy to make. Most times I have to make 2…just so I can have some.