Tiramisu

There are desserts that impress. And then there’s tiramisu — that iconic Italian indulgence that somehow manages to be both airy and rich, luxurious and effortless. It’s layered comfort, built from delicate espresso-soaked ladyfingers, velvety mascarpone cream, and a generous dusting of cocoa powder.

This authentic Italian tiramisu is made the way it’s meant to be: no whipped cream, no shortcuts, just high-quality ingredients and a little patience. And the result? A dessert that feels like a secret passed down through generations of nonnas.

Perfect for holidays, dinner parties, or just because you want a taste of Rome on a random Tuesday.

Why Tiramisu?

Tiramisu translates to “pick me up,” and that’s exactly what it does. The combination of espresso, cocoa, and a touch of liqueur gives this dessert an indulgent depth that somehow still feels light. It’s not overly sweet, which is what I love most about it. And the texture? Silky, soft, almost like clouds layered in a dish.

I’ve made this dessert for birthdays, holidays, and even brunches (yes, brunch tiramisu is a thing in my world), and it’s always a hit. The best part? It doesn’t require baking — just some chill time in the fridge to set up beautifully.

Why You’ll Love This Recipe:

• Creamy and rich, without feeling heavy

• Real espresso-soaked ladyfingers for depth and balance

• Made with egg yolks and mascarpone, just like in Italy

• No-bake & make-ahead — tastes even better the next day

• Elegant enough for guests, simple enough for everyday

Tips for the Best Tiramisu

• Use good espresso. It doesn’t have to be fancy, but a dark roast or brewed espresso really enhances the flavor.

• Don’t oversoak the ladyfingers. A quick dunk is all they need. Too much and you’ll end up with a soggy base.

• Let it chill. The longer it sits, the more the flavors meld together. Overnight is ideal for best taste and texture.

• Mascarpone matters. Avoid using cream cheese or substitutes. Mascarpone gives it that classic Italian richness.

When to Serve Tiramisu:

• After a cozy Italian dinner

• At a holiday gathering or birthday party

• For an elevated make-ahead dessert

• Or simply when you want something truly special but minimal-effort

Storage & Make-Ahead:

• Make-ahead: Tiramisu is best made 1 day in advance — the texture and flavor deepen overnight

• Fridge: Store tightly covered for up to 3–4 days

• Freezer: Freeze leftovers (without cocoa topping) for up to 1 month. Thaw in fridge overnight and dust with cocoa before serving

A Few Personal Touches

Sometimes I add a sprinkle of cinnamon to the cocoa dusting, or I’ll layer in some shaved chocolate between the cream and ladyfingers for added texture. You can also serve it in individual ramekins or mason jars if you’re hosting a party — they look adorable and are easy to serve.

And if you’re worried about using raw eggs, you can substitute with pasteurized yolks or try an eggless version using whipped cream and mascarpone only. But for me, the classic version brings back all those memories — of travel, connection, and a deep love of food that brings people together.

Final Thoughts:

Italian tiramisu is one of those rare desserts that feels impressive but comes together with a handful of good ingredients and a little care. It’s romantic without being fussy, nostalgic without being outdated — and it never fails to bring a moment of silence to the dinner table (the good kind).

So grab your whisk, brew some espresso, and get ready to layer up your new favorite classic.

Yield: 8 servings

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Italian Tiramisu

Prep time: 30 MinTotal time: 30 Min

There are desserts that impress. And then there’s tiramisu— that iconic Italian indulgence that somehow manages to be both airy and rich, luxurious and effortless. It’s layered comfort, built from delicate espresso-soaked ladyfingers, velvety mascarpone cream, and a generous dusting of cocoa powder.

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Ingredients

For the Cream Layer

• 4 large egg yolks, room temperature
• ½ cup (100g) granulated sugar
• 1 cup (225g) mascarpone cheese, room temperature
• ¾ cup heavy cream, cold

For the Espresso Soak

• 1¼ cups strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur (optional, like Kahlúa or Marsala wine)
• 1 pack (7 oz / 200g) Italian ladyfingers (Savoiardi)

For the Garnish

• Unsweetened cocoa powder, for dusting
• Optional: dark chocolate shavings or curls, for garnish

Instructions

1. In a heatproof bowl over a saucepan of simmering water (double boiler method), whisk together egg yolks and sugar for 5–7 minutes until pale, thick, and tripled in volume. Remove from heat and cool slightly.
2. In a separate bowl, whisk mascarpone until smooth. In another bowl, whip the heavy cream to soft peaks.
3. Fold mascarpone into the egg yolk mixture, then gently fold in whipped cream. Mix just until smooth and combined — don’t overmix.
4. In a shallow dish, mix espresso with liqueur (if using). Quickly dip each ladyfinger — just 1–2 seconds per side — and line the bottom of a 9x9-inch dish or similar-sized trifle dish.
5. Spread half the mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.
6. Cover and refrigerate for at least 6 hours (preferably overnight) to allow flavors to develop.
7. Just before serving, sift a generous layer of cocoa powder over the top. Garnish with chocolate curls if desired. Slice, serve chilled, and enjoy every creamy, coffee-kissed bite.

Notes

Use room temp mascarpone and yolks for the smoothest cream

Don’t soak too long! A quick dip prevents soggy ladyfingers

Make it boozier: Add a splash of dark rum or Marsala to both the espresso and cream

Need egg-free? Replace the yolk-sugar mixture with extra whipped cream for a lighter (less traditional) version

Nutrition Facts

Calories

297

Sugar

15 g

Protein

4 g

Fat

23 g

Carbs

17 g

Sat. Fat

14 g

Cholesterol

148 mg

Fiber

0 g

Net carbs

17 g

Sodium

29 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.