Name: Classic Italian Tiramisu
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 16 oz (450 g) mascarpone cheese, cold; 4 egg yolks; ⅔ cup granulated or caster sugar (or ⅓ cup if using egg white option); ¼ tsp salt; 1 tsp vanilla extract; 1 ½ cup heavy cream, chilled (or 4 egg whites + ⅓ cup sugar for meringue option); 30–36 ladyfingers; 1 ½ cup strong black coffee, room temperature; 2 Tbsp cocoa powder (for dusting)

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A luscious, indulgent dessert featuring layers of coffee-soaked ladyfingers and rich mascarpone cream—this classic Italian tiramisu is the ultimate crowd-pleaser.

Why You’ll Love This Recipe

Café-style tiramisu without leaving home! With bold coffee flavor, creamy mascarpone, and light airy texture, it’s both elegant and comforting. Whether you choose whipped cream or meringue, it delivers a stunning, silky dessert perfect for special occasions—or any night you want to feel fancy.

Classic Italian Tiramisu

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Mascarpone Cream (Option 1: Heavy Cream)

16 oz (450 g) mascarpone cheese, cold (Galbani recommended)
4 egg yolks
⅔ cup granulated or caster sugar (133 g)
1 tsp vanilla
¼ tsp salt
1 ½ cup heavy cream, chilled (360 g)

Mascarpone Cream (Option 2: Egg Whites)

16 oz mascarpone cheese, cold
4 egg yolks
⅓ cup granulated sugar (for yolks)
¼ tsp salt
1 tsp vanilla
4 egg whites
⅓ cup granulated sugar (for meringue)

Assembly

30 – 36 ladyfingers
1 ½ cup strong black coffee, room temperature (360 g)
Cocoa powder for dusting (about 2 Tbsp)

Directions

1. Prepare Cream

Option 1 – Using Heavy Cream:

Whisk mascarpone until smooth (~30–60 s), then set aside.
Create a double boiler: whisk yolks + ⅔ cup sugar over simmering water for 2 min until light and fluffy—avoid overheating.
Fold in mascarpone, vanilla, salt until just combined.
Whip heavy cream to medium-stiff peaks and gently fold into mascarpone mixture in 2–3 additions.

Option 2 – Using Egg Whites:

Whisk mascarpone until smooth and set aside.
Whisk yolks + ⅓ cup sugar over double boiler for 2 min until fluffy.
Fold in mascarpone, vanilla, and salt.
In a clean bowl over double boiler, whisk egg whites + remaining ⅓ cup sugar to 160 °F (5–8 min), then whisk off-heat to stiff glossy peaks.
Fold meringue gently into mascarpone mixture in 2–3 additions.

2. Assemble Tiramisù

Pour room-temperature coffee into a wide bowl. Quickly dip ladyfingers on both sides—do not soak.
Arrange a layer of dipped ladyfingers on the bottom of an 8 × 9.5″ rectangular dish.
Spread half of the mascarpone cream evenly.
Repeat with another layer of dipped ladyfingers.
Top with remaining mascarpone cream.
Cover and refrigerate for at least 6 hours, preferably overnight.

3. Serve

Before serving, sift cocoa powder evenly over the top. Slice into squares and enjoy immediately.

Servings and timing

Servings: 8–10
Prep time: 25–30 minutes
Resting time: Minimum of 6 hours; ideally 8–12 hours
Total time: ~6 hrs 30 min active plus chilling time

Variations

Alcohol twist: Add 2 Tbsp Marsala wine, rum, or espresso liqueur to the coffee dip.
Chocolate layer: Sprinkle 2 Tbsp mini chocolate chips between layers.
Nutty crunch: Add a thin layer of crushed hazelnuts or almonds atop the cream.
Gluten-free: Use gluten-free ladyfingers or replace with gluten-free sponge cake slices.

Storage/reheating

Refrigerator: Store covered for up to 3 days—flavors deepen with time.
Freezing: Not recommended; texture may suffer.
Make-ahead: Assembled tiramisu improves in flavor after overnight chilling.

FAQs

1. Can I skip the double boiler step?

No—heating the yolks with sugar stabilizes and cooks them gently, ensuring safety and smooth texture.

2. What’s the difference between the two cream options?

Heavy cream yields a richer, denser texture; meringue creates a lighter, airier finish.

3. How do I know when egg whites have reached 160 °F?

Use a candy or instant-read thermometer while whisking over simmering water.

4. Can I use decaf coffee?

Yes—just use strong decaf to maintain flavor without caffeine.

5. Why room-temperature coffee?

Hot coffee will over-soak ladyfingers; cold coffee may not soak at all, so room temperature is ideal.

6. Can I make this egg-free?

Not truly—mascarpone cream relies on eggs. Consider a dairy-based cream substitute instead.

7. Why refrigerate so long?

Chilling lets flavors meld, cream firms up, and coffee soaks fully for optimal taste and texture.

8. Is this safe without cooking eggs?

Yes—the yolks are gently cooked via double boiler, and egg whites in Option 2 are fully cooked during whipping.

9. Can I use lower-fat mascarpone?

It may lack richness—full-fat is recommended for best texture and taste.

10. How do I store leftover slices?

Cover loosely with plastic wrap in the refrigerator—consume within 3 days.

Conclusion

This Classic Italian Tiramisu is an elegant, comforting dessert with balanced flavors and silky texture. Whether you choose the whipped cream or meringue route, it’s a show-stopping finale for any meal. Chill it well and enjoy each creamy, coffee-infused bite!