Despite it’s elegant reputation, classic tiramisu is surprisingly simple to make at home — no baking required. This recipe is the same one I’ve been serving to friends and family for over a decade, so trust me when I say this has survived dozens of tests and received raved reviews by all. Note that it needs to chill for 8 hours (or overnight) before serving. It’s worth your time and patience, I promise.
With layers of espresso-soaked ladyfingers, zabaglione (a creamy mascarpone custard), homemade whipped cream, and a generous dusting of cocoa powder, tiramisu is the ultimate crowd-pleasing coffee-flavored dessert.
Whether you’re making it for a holiday, dinner party, or simply to satisfy a sweet craving, this timeless Italian dessert always impresses. And if you’re serving this alongside other elevated, homemade desserts, consider other Italian favorites like my foolproof almond ricotta cake, these cannoli cream parfaits, or this creamy, crustless ricotta cheesecake.
Quick Ingredient Overview
The full list of ingredients can be found in the recipe card below, but I wanted to highlight the following:
- If you don’t have espresso powder, instant coffee is a great option for the whipped cream. You definitely need the real deal (either strong coffee or freshly brewed espresso) for dipping the ladyfingers.
- Speaking of which, Italian ladyfingers (called savoiardi) are just little piped sponge cakes. They’re crisp on the outside with tender, soft centers. They soften when dipped in hot coffee.
- Unsweetened cocoa powder is the classic topping, but if you’re experimenting with other ingredient combinations, things like finely ground freeze-dried strawberries or almonds add amazing flavor.
How To Make A Classic Italian Tiramisu
You can use any size pan you like, whether it’s a large 9×13 as we’ve recommended or smaller loaf pans, a round cake pan, anything — you just might need multiple dishes depending on their size.
Just be sure to let the zabaglione cool a bit before adding the mascarpone so it doesn’t melt.
Chef-Tested Tips! 👩🏻🍳
- Make sure the mascarpone cheese is at room temperature. This makes it easier to incorporate into the zabaglione and results in a smoother mixture.
- Gently fold the whipped egg whites into the mascarpone to maintain the dessert’s airy texture.
- Don’t soak them ladyfingers for long. A quick dip prevents them from becoming soggy. One year I used leftover pannetone to make tiramisu and it was crazy good!
Tiramisu needs nothing but a cup of espresso or coffee. If you want, you can top it with fresh berries!
Variations To Try Next!
- Experiment with different liqueurs or spirits. Instead of dark rum or Marsala wine, try Baileys, Amaretto, Grand Marnier, Frangelico, or Kahlua.
- Add cocoa powder or melted dark chocolate to the mascarpone mixture.
- Homemade ricotta cheese will work instead of mascarpone, but the teture will be slightly different. Be sure to drain the ricotta cheese well.
That creamy mascarpone filling and rich coffee flavor gets me every single time. This is, hands down, the most show-stopping holiday dessert imaginable! If you give it a try, I’d love to hear what you think. Be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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How to Make Traditional Italian Tiramisu at Home
Equipment
Ingredients
- 6 large eggs, separated
- 2 cups (480g) heavy cream, very cold
- 2 Tbsp rum, brandy, Kahlua, or Amaretto, optional
- 2 tsp vanilla bean paste or pure vanilla extract
- 1 tsp instant espresso powder, or additional brewed coffee¾
- ¾ cup (150g) granulated sugar
- ¼ cup marsala wine
- Pinch of Kosher salt
- 1 lb (453g) mascarpone cheese, room temperature
- 3 cups brewed strong coffee or espresso, room temperature
- ~50 ladyfingers
- Unsweetened cocoa powder, for serving
- Chocolate curls or shavings, optional, for serving
Instructions
- Whip the egg whites. Place 6 egg whites in the bowl of a stand mixer fitted with a whisk attachment, then whisk until they form very stiff peaks. Transfer to a large bowl, then wipe out the stand mixer bowl.
- Make the whipped cream. Pour 2 cups (480g) heavy cream into the stand mixer bowl, then whisk until soft peaks form. Add 2 Tbsp rum (optional), 2 tsp vanilla extract, and 1 tsp instant espresso powder. If you don’t have espresso powder, add 2 Tbsp brewed coffee. Transfer to a second large bowl.
- Make the zabaglione. First, prepare the double boiler. Fill a saucepan halfway with water, then bring the water to a simmer over medium heat. Place a heat-proof bowl on top (the bottom of the bowl should not be touching the water), then add 6 large egg yolks, ¾ cup (150g) sugar, ¼ cup marsala wine, and a pinch of Kosher salt. Whisk until the mixture is thick and creamy and has turned a pale yellow color, about 5 minutes. Adjust the heat as needed to maintain a gentle simmer. Remove from the heat, transfer to the stand mixer bowl, then add 1 lb (453g) room temperature mascarpone cheese. Whisk until very smooth and creamy, about 2 minutes.
- Fold in the cream. Add the whipped cream to the mascarpone mixture, then fold in until well blended.
- Fold in the egg whites. Add about 2 cups egg whites to the cream mixture, then gently fold until well blended. Add the remaining egg whites, then carefully fold in.
- Transfer the brewed coffee to a large bowl, if you haven’t already.
- Assemble the tiramisu. One at a time, dip each ladyfinger into the brewed coffee, then arrange in an even layer along the bottom of a 9×13 baking dish. There should be two straight rows of 12-13 ladyfingers. Use a spatula to spread half of the mascarpone mixture on top of the ladyfingers. Add a second layer of ladyfingers on top then spread remaining mascarpone mixture into an even layer. Dust the top of the tiramisu with cocoa powder, then refrigerate for 8 hours or overnight. Garnish with chocolate curls, if wanted. Serve immediately!
Notes
- To make-ahead: You can (and should!) make this classic Tiramisu recipe the day before serving. The flavors will come together overnight and the dessert will set properly after the chilling time.
- Leftovers and storage: Cover the leftover Tiramisu tightly with plastic wrap or aluminum foil to keep it airtight. Store it in the refrigerator for up to 2-3 days. Keep in mind that Tiramisu may become slightly softer as it sits, but it will still be delicious.
- To freeze: Place the Tiramisu, either as a whole or in individual portions, in an airtight container or wrap it tightly with plastic wrap. Freeze for up to 2-3 months. While Tiramisu can be frozen, it’s worth noting that freezing may affect its texture. When ready to serve, thaw the tiramisu in the refrigerator for several hours or overnight.
Nutrition
Photography by: Cambrea Bakes
Delicious! The recipe and directions are well written and so easy to follow. Received lots of rave reviews, will definitely be making this again! Ari never disappoints!
My all-time favorite dessert for a crowd! So glad the instructions were easy to follow. It’s SO good! xo, Ari