Classic Tiramisu Recipe

An elegant, creamy Italian dessert layered with espresso, mascarpone, and cocoa.

Tiramisu means “pick me up” in Italian, and that’s exactly what this dessert does—with its luxurious texture, hint of coffee, and subtle sweetness. Whether you’re serving guests or treating yourself, this no-bake treat is guaranteed to impress.

???? Ingredients (Serves 8)

Mascarpone Cream:

• Mascarpone cheese – 500g
• Egg yolks – 4 large (about 70g)
• Granulated sugar – 100g (½ cup)
• Heavy cream – 250ml (1 cup), cold
• Vanilla extract – 1 tsp

Coffee Layer:

• Espresso or strong coffee – 250ml (1 cup), cooled
• Coffee liqueur (optional) – 2 tbsp (like Kahlúa or Marsala wine)

Assembly:

• Ladyfinger biscuits (Savoiardi) – 200g
• Unsweetened cocoa powder – for dusting
• Dark chocolate shavings – optional, for topping

????‍???? Instructions

1. Make the Mascarpone Mixture

• In a bowl, whisk egg yolks and sugar over a bain-marie (double boiler) on low heat for 5–6 minutes until thick, pale, and slightly foamy. Let cool.
• In a large bowl, beat mascarpone cheese until smooth.
• In a separate bowl, whip heavy cream and vanilla extract to stiff peaks.
• Gently fold the egg yolk mixture into the mascarpone, then fold in the whipped cream until fully combined and creamy.

2. Prepare the Coffee Dip

• Mix the espresso and coffee liqueur in a shallow dish. Let cool completely.

3. Assemble the Tiramisu

• Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side), and line the bottom of a 20x20cm (8×8 inch) dish.
• Spread half of the mascarpone cream on top and smooth with a spatula.
• Add another layer of dipped ladyfingers, then top with the remaining cream.

4. Chill and Serve

• Cover and refrigerate the tiramisu for at least 6 hours, ideally overnight.
• Before serving, dust the top with unsweetened cocoa powder and optionally top with chocolate shavings.

????️ Serving Suggestions

• Serve cold, with a hot espresso or dessert wine on the side.
• For a twist, layer in berries or nutella between the cream.
• Make it in individual glasses or jars for personal portions.

???? Tips for Perfect Tiramisu

• Don’t oversoak the ladyfingers—they’ll fall apart.
• Chill overnight for best texture and flavor melding.
• Use pasteurized eggs if serving to kids or pregnant guests.

???? Nutrition Info (Per Serving)

???? Final Thoughts

This classic tiramisu is the real deal—light yet rich, creamy but not overly sweet, and wonderfully balanced with the flavor of espresso and a dusting of cocoa. Make it ahead, let it chill, and wow your guests with an effortless, elegant dessert.