BEST Classic Italian Tiramisu Recipe
If there’s one dessert I could eat every day and never tire of, it’s tiramisu, and after years of recipe tinkering, I’m beyond thrilled to share my BEST Classic Italian Tiramisu Recipe with you! Picture layers of pillowy-soft mascarpone cream, coffee-soaked ladyfingers, and a dreamy dusting of cocoa—each bite delivers that perfect balance of rich, sweet, and just a hint of bitterness. This is the dish that turns an ordinary meal into an event, the classic Italian treat guaranteed to impress, and my go-to for every celebration or cozy evening in.
Ingredients You’ll Need
Let’s talk about the magic behind that signature tiramisu flavor: simple, top-quality ingredients are what make the BEST Classic Italian Tiramisu Recipe shine. Trust me, every item on this list has its own crucial part to play, from the subtle richness of mascarpone to the whisper of real vanilla—it’s a symphony of taste and texture you’ll love assembling!
- Mascarpone cheese (16 oz/450g), cold: The heart of the tiramisu’s creamy goodness—choose a trusted brand like Galbani for the smoothest results.
- Egg yolks (4): Essential for that luscious, custardy layer—use the freshest eggs you can find.
- Granulated or caster sugar (2/3 cup/133g): Sweetens and stabilizes the cream while letting other flavors shine; divide if using egg whites.
- Vanilla (1 tsp): Adds irresistible warmth and aroma—pure extract truly makes a difference.
- Salt (1/4 tsp): Just a pinch brightens and balances the sweetness beautifully.
- Heavy cream, chilled (1 1/2 cup/360g) or 4 egg whites: For a lighter, lofty texture in the mascarpone cream—choose based on your preference.
- Ladyfingers (30–36): The classic sponge that soaks up all that gorgeous coffee, forming unmistakable tiramisu layers.
- Strong black coffee, room temperature (1 1/2 cups/360g): The robust soul of this dessert—brew it fresh and let it cool for perfect dipping.
- Cocoa powder (2 tbsp): For that delightful, bittersweet finish on top—sift right before serving for best effect.
How to Make BEST Classic Italian Tiramisu Recipe
Step 1: Whisk the Mascarpone Cheese
Start with cold mascarpone straight from the fridge. Give it a quick 30–60 seconds on medium speed until beautifully creamy, scraping down the sides as needed. This prevents lumps and makes mixing a breeze!
Step 2: Prepare the Egg Yolk Mixture (Using Heavy Cream or Egg Whites)
For the creamiest results, place your egg yolks and sugar in a heatproof bowl and set it over a saucepan with just an inch or two of simmering water (the water shouldn’t touch the bowl). Whisk continuously for exactly 2 minutes until pale, fluffy, and slightly thickened—don’t overheat to avoid a grainy texture! Remove from heat right away.
Step 3: Combine Egg Yolk Mixture with Mascarpone
Pour your whipped yolk and sugar mixture into the mascarpone, add the vanilla and salt, and gently whisk on medium until just combined. Be careful not to overmix; stop once a uniform, creamy blend comes together.
Step 4: Whip the Cream or Prepare Meringue
If you’re going the cream route, beat the chilled heavy cream until medium-stiff peaks form—nothing too stiff, just enough to hold shape. For egg whites, place them and remaining sugar in a clean bowl over simmering water and whip until glossy, stiff, and they reach 160F. This gives your mascarpone filling that irresistible airy lightness.
Step 5: Fold in Whipped Cream or Meringue
Gently fold the whipped cream or meringue into your mascarpone base in 2–3 additions, using broad, gentle strokes with a spatula to keep that airiness intact. You’ll end up with a silky-smooth, cloudlike mixture you’ll want to eat right from the bowl!
Step 6: Dip the Ladyfingers
Pour the cooled coffee into a wide, shallow bowl. Quickly dip each ladyfinger, turning just once—no more than a second per side—to ensure they soak up enough coffee without falling apart. Layer these in the bottom of your dish (about 8×9.5” works perfectly).
Step 7: Layer and Assemble
Spread half your mascarpone cream over the ladyfingers, smoothing gently with a spatula. Add a second quick-dipped ladyfinger layer, then the rest of your mascarpone cream, again gently smoothing and spreading to the edges for perfect coverage.
Step 8: Chill for the Perfect Texture
Cover your tiramisu tightly and let it chill in the refrigerator for at least 6 hours or, even better, overnight. This resting time allows all those luscious flavors to meld and the texture to set to sliceable, creamy perfection.
Step 9: Dust with Cocoa and Serve
Just before serving, generously dust the top with best-quality cocoa powder using a small sieve. Cut into squares and present your guests with their first unforgettable bite of your freshly made BEST Classic Italian Tiramisu Recipe!
How to Serve BEST Classic Italian Tiramisu Recipe
Garnishes
A flutter of cocoa powder across the top is classic, but for a special touch, I love to add delicate chocolate shavings, a few coffee beans, or even a scattering of edible flowers. The key is to keep it elegant—let that creamy, dreamy tiramisu center stage.
Side Dishes
A rich dessert deserves perfect partners! Serve this iconic treat alongside a bold espresso, a little glass of Vin Santo, or a handful of fresh berries. If you want to stretch your Italian theme, add some almond biscotti as a crunchy companion.
Creative Ways to Present
Beyond the classic casserole style, try assembling individual servings in glasses, jars, or coups for a dinner party wow-factor. You can also make mini tiramisu shooters for a stunning dessert tray—each one showing off those gorgeous layers!
Make Ahead and Storage
Storing Leftovers
Got a few slices left? Lucky you! Cover your tiramisu tightly and keep it in the fridge for up to three days—the flavors just get cozier and richer with time. For the freshest texture, keep the cocoa topping for just before serving.
Freezing
The BEST Classic Italian Tiramisu Recipe actually freezes beautifully—assemble as usual, then wrap well and freeze for up to one month. Thaw overnight in the fridge before serving, and wait to dust with cocoa until it’s completely thawed for that signature dreamy finish.
Reheating
Tiramisu is strictly best served chilled (or at most, at cool room temperature), so there’s no need to reheat. Just slice up a piece straight from the fridge, and let it gently warm for a few minutes at room temp if you like—perfection!
FAQs
Can I make tiramisu without raw eggs?
Absolutely! This recipe cooks the yolks using a double boiler, and the egg whites are heated for meringue—making it safer while still keeping that incredibly luscious texture.
What coffee works best for tiramisu?
Strong, freshly brewed espresso or dark roast coffee is ideal. Just let it cool to room temperature before dipping the ladyfingers—you want bold, smooth flavor without excess bitterness.
Can I use store-bought ladyfingers?
Yes! Store-bought ladyfingers save time and are traditional for tiramisu. If you want an extra plush bite, seek out Italian brands for authenticity and great texture.
Why does my mascarpone mixture turn grainy?
This usually happens if you overheat the eggs or overmix the mascarpone—stick to the recipe timings, and remember, gentle folding is your friend for the best texture in your BEST Classic Italian Tiramisu Recipe!
How long does tiramisu need to chill?
At least 6 hours, but overnight is even better. The rest allows everything to set just right, making for clean, elegant slices and perfectly melded flavors.
Final Thoughts
I hope you’re as excited as I am to serve up the BEST Classic Italian Tiramisu Recipe in your own kitchen! Whether you’re out to wow dinner guests or just satisfy a weeknight craving, this classic dish is guaranteed to bring pure Italian joy to your table. Go ahead, grab those ingredients, and dig in—your new favorite dessert awaits!
Print
BEST Classic Italian Tiramisu Recipe
- Total Time: 6 hours 30 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the richness of this classic Italian Tiramisu recipe, featuring layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder. Perfect for any occasion!
Ingredients
Mascarpone Cream Option 1:
- 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites
- 30–36 ladyfingers*
- 1 1/2 cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Mascarpone Cream Option 2:
- 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites
- 30–36 ladyfingers*
- 1 1/2 cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Instructions
- Mascarpone Cream Option 1: Whisk the mascarpone cheese until creamy. In a separate bowl, whisk egg yolks and sugar, then combine with mascarpone. Whip cream until stiff peaks. Fold cream into mascarpone mixture.
- Mascarpone Cream Option 2: Whisk the mascarpone cheese until creamy. Whisk egg yolks and sugar, combine with mascarpone. Whisk egg whites and sugar until stiff meringue forms. Fold meringue into mascarpone mixture.
- Assembly and serving: Dip ladyfingers in coffee, layer in dish. Spread mascarpone cream, repeat layers. Refrigerate, then dust with cocoa powder before serving.
Notes
- Make sure the coffee is not hot when dipping the ladyfingers
- Refrigerate the tiramisu for at least 6 hours before serving
- Prep Time: 30 minutes
- Category: Dessert
- Method: Mixing, Whipping
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
Keywords: Italian Tiramisu, Dessert, Mascarpone, Ladyfingers, Classic Recipe
