Name: Classic Tiramisu Recipe
Prep time: 30 min
Total time: 8 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 500g (about 2 cups) mascarpone cheese, cold; 5 large egg yolks, room temperature; 120g (½ cup + 2 Tbsp) granulated sugar; 360ml (1½ cups) strong brewed espresso or coffee, cooled to room temperature; 36-40 Savoiardi ladyfingers (hard Italian variety); 3-4 Tbsp coffee liqueur, Marsala, or rum (optional); Unsweetened cocoa powder, for generous dusting; Optional: 1 tsp vanilla extract in the cream

This authentic Classic Tiramisu layers coffee-soaked Savoiardi ladyfingers with a velvety mascarpone cream made from whipped egg yolks, sugar, and rich mascarpone cheese. Dusted generously with unsweetened cocoa powder, it delivers the perfect balance of bold espresso bitterness, subtle sweetness, and creamy indulgence — a true icon of Italian dolci that melts in your mouth.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Classic Tiramisu because it captures everything wonderful about Italian desserts: it’s incredibly elegant yet surprisingly simple to prepare with no baking required.

The contrast between the soft, coffee-infused ladyfingers and the luxurious, almost mousse-like mascarpone cream creates pure textural heaven in every bite. The deep espresso flavor cuts through the richness beautifully, while the final dusting of cocoa adds a bittersweet finish that keeps you coming back for more.

It’s make-ahead friendly, tastes even better after resting overnight as the flavors meld together, and always impresses guests — whether it’s a dinner party, holiday gathering, or romantic date night. This recipe stays true to traditional Italian methods while being approachable for home cooks, delivering restaurant-quality results with minimal effort.

Yield: 10 servings

Classic Tiramisu Recipe

Creamy mascarpone layers with coffee-soaked ladyfingers and cocoa dusting — classic Italian tiramisu perfection!

Prep Time 30 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

500g (about 2 cups) mascarpone cheese, cold
5 large egg yolks, room temperature
120g (½ cup + 2 Tbsp) granulated sugar
360ml (1½ cups) strong brewed espresso or coffee, cooled to room temperature
36-40 Savoiardi ladyfingers (hard Italian variety)
3-4 Tbsp coffee liqueur, Marsala, or rum (optional)
Unsweetened cocoa powder, for generous dusting
Optional: 1 tsp vanilla extract in the cream

Instructions

Brew and cool your coffee magic — Make a strong pot of espresso or very dark coffee (about 1½ cups). Stir in the optional liqueur if using, then let it cool completely to room temperature. This is your flavor-soaking potion!
Whip those gorgeous yolks — In a large bowl, beat the egg yolks and sugar with an electric mixer for 5-8 minutes until pale, thick, and creamy like a luxurious ribbon. It should look light and fluffy — pure sunshine in a bowl!
Bring in the star — Gently fold the cold mascarpone into the yolk mixture until smooth and velvety. Take your time — we want it silky, not lumpy. Add vanilla here if you like a subtle extra note.
Make it dreamy light — In a separate bowl, whip cold heavy cream (if using instead of or with egg whites) to soft peaks, then gently fold it in for extra fluffiness. Your cream should be pillowy and irresistible now!
Prepare your dish — Grab a 9x9-inch (or similar) dish — glass looks stunning so everyone can see those beautiful layers!
Dip like a pro — Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) — just enough to soak but not soggy. Line the bottom of your dish in a single layer.
First creamy layer — Spread half the mascarpone cream evenly over the soaked ladyfingers. Smooth it lovingly — this is where the magic builds!
Repeat the romance — Dip and layer more ladyfingers on top, then finish with the remaining cream, spreading it perfectly smooth.
Chill and let love grow — Cover gently (plastic wrap not touching cream) and refrigerate for at least 6 hours — overnight is pure bliss as flavors marry beautifully.
Final flourish — Just before serving, dust generously with unsweetened cocoa powder through a fine sieve for that classic elegant look. Slice, serve, and watch everyone swoon!

Notes

Raw egg yolks are traditional — use fresh, high-quality, or pasteurized eggs for safety. Always dust cocoa at the last minute for best appearance and taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 307Total Fat 25gSaturated Fat 14gUnsaturated Fat 11gCholesterol 161mgSodium 254mgCarbohydrates 14gSugar 13gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use very fresh, high-quality eggs since the yolks are not cooked — opt for pasteurized if you’re concerned about raw eggs.
Brew strong espresso or very dark coffee and let it cool completely to room temperature; hot coffee will make ladyfingers fall apart.
Dip ladyfingers for only 1-2 seconds per side — a quick dunk is key to avoid sogginess while still absorbing flavor.
For the fluffiest cream, make sure mascarpone and (if using) heavy cream are cold straight from the fridge.
Gently fold ingredients to keep the cream light and airy — overmixing deflates it.
Chill at least 6-8 hours (overnight is best) so layers set and flavors deepen.
Dust cocoa just before serving to prevent it from absorbing moisture and turning muddy.
Use a fine-mesh sieve for even cocoa dusting and a beautiful finish.

Ingredients Notes:

Mascarpone cheese is the star — this creamy, mild Italian cheese gives the signature velvety texture; don’t substitute with cream cheese unless absolutely necessary, as it changes the flavor and tang.

Savoiardi (ladyfingers) should be the hard, crunchy Italian kind (not soft sponge fingers) to hold up to dipping without disintegrating. Egg yolks provide richness and structure to the cream — room temperature helps them whip up lighter and fluffier with the sugar. Strong brewed espresso or coffee brings the classic “pick-me-up” bitterness; use high-quality beans for the best taste.

Granulated sugar balances the coffee’s intensity — caster sugar works well too for smoother dissolving. Unsweetened cocoa powder (Dutch-processed for deeper flavor) finishes the dessert with an elegant, non-sweet contrast. Optional coffee liqueur or Marsala adds depth and authenticity, but it’s perfectly delicious without for a kid-friendly or alcohol-free version.

Variations and Substitutions:

For a traditional twist, add 2-4 tablespoons of Marsala wine, dark rum, coffee liqueur (like Kahlúa), or brandy to the coffee soak for extra warmth and complexity — many Italian nonnas swear by Marsala. If avoiding raw eggs, use whipped heavy cream instead of egg whites (or in addition) for an ultra-creamy version that’s safer and still delicious.

For a lemon tiramisu variation, infuse the cream with lemon zest and use limoncello in the soak. Chocolate lovers can grate dark chocolate between layers or mix a little into the cream. For gluten-free, seek gluten-free ladyfingers. Dairy-free? Plant-based mascarpone alternatives exist, though texture changes slightly.

If mascarpone is unavailable, a mix of cream cheese and heavy cream can approximate it — but the authentic flavor won’t be quite the same. For individual servings, layer in glasses or ramekins for beautiful presentation.

Storage Options:

Store tiramisu covered in the refrigerator for up to 3-4 days — the flavors actually improve on day 2. Cover tightly with plastic wrap (use toothpicks to prevent it touching the cream) to avoid absorbing fridge odors.

For longer storage, freeze the assembled tiramisu (without final cocoa dusting) for up to 2-3 months wrapped in plastic and foil. Thaw overnight in the fridge before serving and dust with fresh cocoa. Avoid freezing after cutting if possible to maintain texture.