How to Make Traditional Italian Tiramisu at Home
This Classic Tiramisu recipe has been making appearances in our family's kitchen for years! It's easier to make than you might expect, and is simply layers of coffee-soaked ladyfingers (a spongy Italian cookie) and a creamy mascarpone and whipped cream filling. Taking a bite of our homemade tiramisu is like biting into a cloud!
Servings: 12 servings
Calories: 578kcal
Equipment
Heat-proof bowl that rests on top of saucepan
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 9x13 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
- Make ahead: Make tiramisu 1 day ahead—it sets and tastes better after chilling.
- Storage: Refrigerate, tightly covered, for up to 2–3 days.
- Freezing: Freeze whole or in portions for up to 2–3 months. Thaw overnight in the fridge (texture may soften).
Nutrition
Calories: 578kcal | Carbohydrates: 45g | Protein: 11g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 265mg | Sodium: 132mg | Potassium: 157mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 1482IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 2mg
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