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Master the art of Italy’s most beloved dessert with layers of espresso-soaked ladyfingers and silky mascarpone cream. This no-bake classic tastes even better the next day, making it perfect for entertaining.

Classic Italian Tiramisu

Authentic tiramisu with layers of coffee-soaked ladyfingers and rich mascarpone cream. This classic Italian dessert balances sweetness with bold espresso flavor for an elegant make-ahead treat.

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Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian

Servings 12 servings

Equipment

9×13-inch dish

Electric mixer

Double boiler or heatproof bowl

Mixing bowls

Whisk

Shallow dish

Offset spatula

Fine-mesh sieve

Instant-read thermometer

Ingredients

  

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For the Mascarpone Cream

• 6 piece large egg yolks
• 3/4 cup granulated sugar
• 16 oz mascarpone cheese room temperature
• 1-3/4 cup heavy cream cold

For the Coffee Mixture

• 2 cup strong brewed espresso or coffee cooled
• 3 tbsp coffee liqueur optional

For Assembly

• 40 piece Italian ladyfinger cookies savoiardi
• 1/4 cup unsweetened cocoa powder for dusting
• 1 oz dark chocolate shaved for garnish

Instructions

 

• In a heatproof bowl over simmering water, whisk egg yolks and sugar constantly until mixture reaches 160°F and sugar dissolves, about 5 minutes. Remove from heat and let cool for 10 minutes. Beat in mascarpone cheese until smooth.
• In a separate bowl, beat heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture in three additions until no white streaks remain. Be careful not to deflate the mixture.
• In a shallow dish, combine cooled espresso or coffee and coffee liqueur if using. Let cool to room temperature. The mixture should be strong and flavorful as it provides the key coffee taste.
• Quickly dip half of the ladyfinger cookies into coffee mixture, about 1 second per side (don’t oversoak or they’ll get mushy). Arrange in a single layer in bottom of a 9×13-inch dish. Spread half of mascarpone cream evenly over ladyfingers.
• Repeat with remaining ladyfingers and mascarpone cream. Smooth top with an offset spatula for even coverage. Cover tightly with plastic wrap, making sure wrap touches surface to prevent drying.
• Refrigerate for at least 4 hours or overnight to allow flavors to meld and texture to set. Just before serving, dust generously with cocoa powder through a fine-mesh sieve and garnish with shaved dark chocolate.

Notes

For food safety, heating egg yolks to 160°F is important. Use authentic Italian savoiardi cookies for best texture – regular ladyfingers can be too soft. Don’t oversoak cookies or dessert will be soggy. Tastes even better the second day. Can substitute Marsala wine for coffee liqueur. Store covered in refrigerator up to 3 days.

ALLERGEN INFORMATION: Contains dairy (mascarpone, heavy cream), eggs, and gluten (ladyfinger cookies). Can be made gluten-free using gluten-free ladyfinger cookies. Always check ingredient labels if you have food allergies.

Keyword authentic tiramisu, classic tiramisu, coffee dessert, Italian dessert, ladyfinger dessert, make ahead dessert, mascarpone dessert, tiramisu recipe

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