This classic Italian tiramisu is luxuriously creamy, lightly sweet, and layered with espresso-soaked ladyfingers and a silky mascarpone filling. It’s an elegant no-bake dessert that feels special yet is wonderfully simple to prepare.
Why You’ll Love This Recipe
This tiramisu delivers authentic Italian flavor with rich mascarpone, deep espresso notes, and a soft, cloud-like texture. It’s perfectly balanced—not too sweet, incredibly smooth, and beautifully layered. Since it requires no baking and can be made ahead, it’s ideal for gatherings, celebrations, or a make-ahead dessert that always impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
28 ladyfingers (savoiardi)
1 cup (240 ml) strong espresso, cooled
5 large egg yolks
½ cup (100 g) white sugar
½ teaspoon salt
16 ounces (450 g) mascarpone cheese, chilled
1 ¾ cups (420 ml) heavy cream, chilled
¼ cup (30 g) unsweetened Dutch-processed cocoa powder, plus more for dusting
Directions
Prepare strong espresso and allow it to cool completely.
In a mixing bowl, whisk the egg yolks with sugar and salt until the mixture becomes pale, thick, and creamy.
Add the mascarpone to the egg mixture and mix until smooth and fully combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until smooth and airy.
Briefly dip each ladyfinger into the cooled espresso for 1–2 seconds, ensuring they absorb flavor without becoming soggy.
Arrange a full layer of dipped ladyfingers in a 7×11-inch (or similar) dish.
Spread half of the mascarpone cream mixture over the top and dust lightly with cocoa powder.
Add a second layer of dipped ladyfingers, then spread the remaining mascarpone cream on top.
Finish with a generous dusting of cocoa powder.
Cover and chill for at least 2–3 hours, or preferably overnight, to allow the layers to set and the flavors to develop.
Servings and timing
Servings: about 10
Prep time: 20 minutes
Chill time: 2–3 hours (overnight recommended)
Total time: about 2 hours 20 minutes
Variations
Use decaffeinated espresso for a milder version.
Add a thin layer of grated dark chocolate between layers for added texture.
Make individual tiramisu cups for single-serve presentations.
Replace cocoa powder with a mix of cocoa and finely grated dark chocolate for a richer topping.
Use lightly sweetened whipped cream on top for a softer finish.
Storage/Reheating
Store tiramisu covered in the refrigerator for up to 3 days.
Tiramisu should not be frozen, as freezing affects the creamy texture.
Serve directly from the fridge for the best firmness and flavor.
FAQs
Why is my tiramisu too soft?
It may not have chilled long enough or the cream mixture may have been under-whipped.
Can I make tiramisu without raw eggs?
Yes, you can use an egg-free mascarpone and whipped-cream mixture, though the texture will differ.
Can I use instant coffee instead of espresso?
Yes, dissolve instant coffee in hot water to make a strong brew, then cool completely.
Can I prepare tiramisu the day before?
Yes, tiramisu tastes even better when chilled overnight.
Why did my ladyfingers become soggy?
They were dipped too long in the espresso. A quick dip is enough.
Can I use soft ladyfingers instead of crisp ones?
Crisp savoiardi work best because they absorb espresso without falling apart.
Can I use whipped cream instead of mascarpone?
Mascarpone is essential for authentic tiramisu, giving it richness and stability.
How thick should the cream layers be?
Each cream layer should be roughly the same thickness as the layer of ladyfingers.
Can I add chocolate chips?
You can sprinkle finely grated dark chocolate or micro-shavings for texture.
How should I serve tiramisu?
Serve chilled, cut cleanly with a sharp knife, and dust with a touch of cocoa just before serving.
Conclusion
This Italian tiramisu is a timeless, elegant dessert made from simple, high-quality ingredients. With velvety mascarpone, espresso-dipped ladyfingers, and a delicate cocoa finish, each bite is creamy and perfectly balanced. Whether for gatherings or a special treat at home, this recipe delivers authentic flavor and an unforgettable texture every time.
A classic no-bake Italian dessert featuring espresso-soaked ladyfingers layered with a rich, creamy mascarpone filling and finished with a dusting of cocoa powder. Elegant, simple, and deeply satisfying.
Author:Sophia
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:2 hours 20 minutes
Yield:10 servings
Category:Dessert
Method:No-Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
28 ladyfingers (savoiardi)
1 cup (240 ml) strong espresso, cooled
5 large egg yolks
½ cup (100 g) white sugar
½ teaspoon salt
16 ounces (450 g) mascarpone cheese, chilled
1¾ cups (420 ml) heavy cream, chilled
¼ cup (30 g) unsweetened Dutch-processed cocoa powder, plus more for dusting
Instructions
Prepare strong espresso and let it cool completely.
In a bowl, whisk egg yolks with sugar and salt until pale and thick.
Add mascarpone to the yolk mixture and mix until smooth.
In another bowl, whip heavy cream to soft peaks.
Fold whipped cream into mascarpone mixture until smooth and airy.
Briefly dip ladyfingers in cooled espresso (1–2 seconds each side).
Layer dipped ladyfingers in a 7×11-inch dish.
Spread half of the mascarpone mixture on top and dust with cocoa powder.
Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.
Finish with a generous dusting of cocoa powder.
Cover and chill for at least 2–3 hours, preferably overnight.
Notes
Chilling overnight enhances flavor and texture.
Use crisp ladyfingers for best results—they hold up well to espresso dipping.
Don’t over-soak the ladyfingers to avoid sogginess.
Mascarpone should be cold but pliable for smooth mixing.
Add shaved dark chocolate for extra richness if desired.
