Classic Tiramisu Recipe
Servings
8
Ready In:
40min
Calories:
670
Good For:
Dessert
Easy, classic Italian Tiramisu
By: Edina Sznida
Tiramisu isn’t just another dessert—it’s a symbol of Italian culinary excellence and one of the most beloved treats worldwide. This creamy Italian dessert, made with layers of espresso-soaked ladyfingers and smooth mascarpone cream, is the ultimate no-bake masterpiece. Whether you’re savouring it on a cozy evening at home or serving it to impress guests, this authentic tiramisu recipe is guaranteed to bring a delightful taste of Italy straight to your table.
The Story Behind the Classic Tiramisu Recipe
The history of tiramisu, much like its flavor, is full of layers and mystery.
Several regions in Italy claim to have invented this coffee-flavoured cake, but one popular story credits Ado Campeol, the owner of “Il Becchiere” in Treviso, with creating the modern version of this traditional tiramisu.
While its exact origins remain debated, one thing is certain:
Since the 1980s, when “tiramisu” officially became part of the Italian vocabulary, this dessert has taken the world by storm.
Why This is the Best Tiramisu Recipe
So, what makes tiramisu so special?
Simple to prepare
This quick tiramisu recipe is easy enough for beginners but sophisticated enough to impress.
Luxurious texture
The egg-based cream, made with mascarpone cheese and egg yolks, is irresistibly smooth.
Delicious layers
The espresso-soaked ladyfingers add depth and balance to the rich cream.
A perfect finish
A cocoa powder topping ties it all together for a dessert that’s both elegant and indulgent.
Tips for the Best Homemade Tiramisu
Choose quality ingredients
Use the freshest mascarpone cheese, authentic Italian ladyfingers (savoiardi), and freshly brewed espresso.
Let it rest
Allow the tiramisu to chill for at least 4–6 hours—or even overnight—for the best flavor and texture.
Layer with care
Alternate mascarpone cream and ladyfingers evenly for a beautiful, cafe-style presentation.
Finish with finesse
Use a fine sieve to dust the top with cocoa powder for that signature look.
Ingredients
- Mascarpone: 750 g
- Eggs (very fresh, about 5 medium): 260 g
- Ladyfingers (savoiardi): 250 g
- Sugar: 120 g
- Coffee (unsweetened): 300 g
- Unsweetened cocoa powder: as needed
Step by Step Instructions
Step 1
Prepare the coffee: Brew 300 g of coffee using a moka pot. Let it cool in a shallow, wide bowl.
Step 2
Separate the eggs: Divide the egg yolks from the whites. Ensure no yolk mixes with the whites, as this will affect their ability to whip.
Step 3
Make the yolk mixture: Using an electric mixer, beat the yolks with half the sugar until light and fluffy.
Gradually add the mascarpone, a little at a time, and mix until you achieve a thick and smooth cream.
Step 4
Whip the egg whites: Clean the beaters thoroughly, then whip the whites until foamy.
Slowly add the remaining sugar and continue beating until stiff peaks form (the whites should not move when the bowl is turned upside down).
Step 5
Combine the mixtures: Add a spoonful of whipped egg whites to the mascarpone cream and mix vigorously to lighten the mixture.
Fold in the rest of the egg whites gently, using a spatula, mixing from the bottom up to maintain the airy texture.
Step 6
Assemble the tiramisu: Spread a generous layer of mascarpone cream at the bottom of a glass baking dish (about 30×19.5 cm).
Quickly dip the ladyfingers in the cooled coffee, soaking both sides, and layer them in the dish.
Cover the ladyfingers with another layer of mascarpone cream, smoothing it out evenly.
Repeat the process, adding another layer of coffee-dipped ladyfingers and cream.
Step 7
Decorate: Transfer the remaining mascarpone cream into a piping bag with a 12 mm round tip and pipe decorative mounds over the top.
Dust generously with unsweetened cocoa powder.
Step 8
Chill and serve: Refrigerate for at least 2 hours to set. Serve chilled and enjoy!
Storage
- Consume tiramisu with fresh eggs within the same day or store in the fridge for up to 1 day in an airtight container.
- If using pasteurized eggs, it can last 2–3 days in the fridge.
- Freeze for up to 2 weeks if needed.
