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Classic Italian Tiramisu Recipe

Classic Italian Tiramisu Recipe

This Classic Italian Tiramisu is a timeless no-bake dessert that layers delicate espresso-soaked ladyfingers with a rich, silky mascarpone cream and a dusting of cocoa for the perfect bittersweet finish.
Light yet indulgent, each bite melts in your mouth with deep coffee flavor, subtle sweetness, and a hint of cocoa.
Elegant enough for special occasions yet simple to prepare, this authentic tiramisu is the ultimate crowd-pleasing dessert that brings the taste of Italy straight to your table.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 1/4 cup Dutch processed cocoa powder plus extra for dusting
  • 1 cup brewed espresso optional to add a few tablespoons of dark rum
  • 1 tablespoon vanilla extract
  • 5 large egg yolks cold (pasteurized eggs work best)
  • 1/2 cup white sugar
  • 1/4 teaspoon kosher salt
  • 16 ounces mascarpone cheese chilled
  • 1.75 cups heavy cream chilled
  • 28 hard ladyfinger cookies

Method
 

  1. In a medium bowl, whisk together the cocoa powder, espresso, and vanilla extract until smooth. Set this aside so the flavors can hang out.
  2. In a stand mixer or using a hand mixer, beat the cold egg yolks and sugar together for about 5 minutes, until the mixture turns pale and thick.
  3. Add the salt and chilled mascarpone cheese, then continue mixing until smooth and creamy.
  4. Pour in the chilled heavy cream and whip until the mixture becomes light, fluffy, and holds soft peaks. Stop once it looks smooth and spreadable.
  5. Quickly dunk each ladyfinger into the espresso mixture. One to two seconds is plenty. Line the bottom of a 7x11 oval baking dish with the soaked cookies.
  6. Spread half of the mascarpone mixture evenly over the cookies using the back of a spoon. Dust lightly with cocoa powder.
  7. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream. Finish with a generous dusting of cocoa powder.
  8. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

If your layers aren’t perfect or your cocoa dusting looks uneven, congratulations. You made tiramisu like a real human.
This dessert isn’t about precision. It’s about slowing down, trusting the process, and letting the fridge do half the work. If it tastes good, you did it right.