Name: Classic Italian Tiramisu Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 16 oz Mascarpone cheese (450g), cold from the fridge (recommend Galbani); 4 egg yolks; 2/3 cup granulated or caster sugar (133g)*; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites; 30-36 ladyfingers*; 1 1/2 cup strong black coffee, room temperature (360g)*; 2 tbsp cocoa powder to dust

If you’ve ever found yourself daydreaming about a dessert that’s creamy, rich, and just bursting with coffee goodness, then you’re in for a real treat with this Classic Italian Tiramisu Recipe. I absolutely love how this turns out every single time — it’s that perfect balance of silky mascarpone, delicate ladyfingers soaked in espresso, and a dusting of bittersweet cocoa powder on top. When I first tried making tiramisu myself, I used to struggle getting that delightful lightness just right, but after a few tweaks, I discovered the little secrets that make this version truly authentic and foolproof. So grab your whisk, and let me guide you through this fan-freaking-tastic recipe you’ll definitely want to keep in your dessert rotation.

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Why You’ll Love This Recipe

Authentic Italian flavors: Captures the classic creaminess and subtle coffee notes true to the original.
Simple ingredients: Uses just a handful of pantry staples that you probably already have on hand.
Light and airy texture: Whipping the cream (or egg whites) ensures it’s never heavy or overly dense.
Make-ahead friendly: Improves in flavor overnight, making it perfect for parties or easy weeknight desserts.

A square piece of layered tiramisu sits on a white plate with a wavy edge. The dessert shows four distinct layers: two light brown soaked biscuit layers alternating with two thick cream layers in off-white, topped with a dusting of dark brown cocoa powder. There is a small bite taken from one corner, showing the creamy texture inside. A gold fork rests on the plate to the left side, and two coffee beans are placed in the foreground on a white marbled surface. In the background, a blurred second piece of tiramisu on a white plate can be seen. Photo taken with an iphone --ar 2:3 --v 7 - Italian Tiramisu, classic tiramisu recipe, homemade tiramisu, coffee dessert, authentic Italian dessert

Ingredients You’ll Need

It’s amazing how just a few ingredients come together to create a dreamy, silky tiramisu. Each one plays an important part—from the creamy mascarpone cheese that gives it richness, to the espresso-soaked ladyfingers that bring all that coffee magic.

Flat lay of a smooth mound of fresh mascarpone cheese, four whole uncracked brown eggs, a small white bowl filled with fine granulated sugar, a tiny white bowl with clear vanilla extract, a pinch of natural sea salt crystals in a white bowl, a small white bowl holding thick heavy cream, several crisp golden ladyfingers neatly arranged, a small white bowl of strong black coffee, and a small white bowl of rich cocoa powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Tiramisu, classic tiramisu recipe, homemade tiramisu, coffee dessert, authentic Italian dessert

Mascarpone cheese: I recommend using a high-quality brand like Galbani for the best creamy texture.
Egg yolks: These add richness—if you prefer to avoid raw yolks, see my note below on suitable egg white usage.
Granulated or caster sugar: Caster sugar dissolves more easily, giving a smooth and sweet finish.
Vanilla extract: Just a teaspoon lifts the flavors beautifully without overpowering them.
Salt: A pinch enhances the overall flavor balance.
Heavy cream or egg whites: Whipping the cream or egg whites is the secret to making the filling light and fluffy.
Ladyfingers: Look for crisp, dry ladyfingers—they soak up coffee perfectly without getting too soggy.
Strong black coffee: Brewed espresso is ideal; make sure it’s cooled to room temperature to avoid melting the mascarpone.
Cocoa powder: Unsweetened powder is best for dusting the top, adding just the right amount of bitterness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Classic Italian Tiramisu Recipe lends itself to plenty of customization. Whether you’re looking to lighten it up or add a twist of flavor, you can make this your own—and honestly, I’ve tried a few over the years and have some favorites to share.

Alcohol-free version: Instead of traditional Marsala or coffee liqueur, I swap in brewed simple espresso—it still packs serious flavor without the boozy kick.
Chocolate tiramisu: Adding a layer of melted bittersweet chocolate or chocolate shavings between is a family favorite indulgence in my house.
Fruit infusion: During summer, I try serving the tiramisu with fresh raspberries or sliced strawberries for a pop of brightness that cuts through the richness.
Egg-free and vegan adaptation: Using whipped coconut cream and vegan cream cheese alternate works well if you want to make this allergy-friendly.

How to Make Classic Italian Tiramisu Recipe

Step 1: Whip the Cream and Prepare the Mascarpone Mixture

Start by making sure your mascarpone cheese and heavy cream are well chilled. I like to whip the heavy cream separately until you get soft peaks—it adds that cloud-like texture we all adore. Then, in another bowl, whisk the egg yolks with sugar, vanilla, and salt until the sugar dissolves and the mixture is pale and smooth. Gently fold the mascarpone into the yolk mixture, then fold in the whipped cream carefully—you want to keep it light, so don’t overmix. If you’re using egg whites instead, whip them to soft peaks and fold in gently for the same effect. This step makes all the difference between a dense dessert and one that simply melts in your mouth.

Step 2: Prepare the Coffee Soak

Brew a strong black coffee or espresso and let it cool to room temperature—never use hot coffee because it’ll make the ladyfingers soggy and mess with the creamy texture. I like to pour my coffee into a shallow dish, so I can quickly dip the ladyfingers without oversaturating them. The key is a quick dip: if they’re in for too long, they become gummy, so just a second on each side is enough to soak up the coffee flavor without falling apart.

Step 3: Assemble the Tiramisu

Arrange a layer of the coffee-dipped ladyfingers at the bottom of your serving dish or individual glasses. Then spread about half of the mascarpone mixture evenly over the top. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream. Smooth the top with a spatula to create an even surface—that way the final cocoa powder dusting looks beautiful and professional.

Step 4: Chill and Serve

This is where the magic really happens—cover your tiramisu and refrigerate it for at least 4 hours, but I find letting it sit overnight gives the flavors a chance to meld perfectly and the texture to set just right. Right before serving, dust the top generously with unsweetened cocoa powder using a fine sieve or sifter. This cocoa layer adds a lovely bittersweet contrast that lifts the whole dessert.

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Pro Tips for Making Classic Italian Tiramisu Recipe

Use room temperature mascarpone: Cold mascarpone is easier to fold and helps avoid lumps in your cream mixture.
Don’t soak ladyfingers too long: A quick dip prevents them from becoming mushy, preserving that delicate texture.
Whip cream or egg whites just right: Soft peaks give you the perfect balance of fluffiness and stability.
Chill enough time: Giving tiramisu at least 4 hours (preferably overnight) to set lets the flavors marry and the texture solidify beautifully.

How to Serve Classic Italian Tiramisu Recipe

This image shows a square piece of tiramisu with four layers: the top layer is a thick dusting of dark brown cocoa powder, below it is a smooth, creamy light beige mascarpone layer, followed by a middle layer of soaked light brown coffee-soaked ladyfinger biscuits, then another creamy mascarpone layer, and a final layer of coffee-soaked ladyfingers at the bottom. The tiramisu slice is placed on an off-white plate with a slightly scalloped edge, set on a white marbled surface. A gold fork lies partially visible to the right of the plate. In the background, there is another blurry piece of tiramisu. Photo taken with an iphone --ar 2:3 --v 7 - Italian Tiramisu, classic tiramisu recipe, homemade tiramisu, coffee dessert, authentic Italian dessert

Garnishes

I always stick with a generous dusting of unsweetened cocoa powder on top—it’s classic for a reason! Sometimes, I add a few chocolate curls or a sprinkle of finely chopped dark chocolate for a prettier finish when serving guests. A light dusting of cinnamon can also add a subtle warming spice if you like a little twist.

Side Dishes

This dessert pairs beautifully with a cup of freshly brewed espresso or a rich dessert wine like Vin Santo or Marsala. If you want something fresh on the side, a small bowl of fresh berries works wonders to cut through the richness.

Creative Ways to Present

For special occasions, I love making individual tiramisu servings in pretty glass jars or stemmed dessert cups—this makes it feel so fancy without extra effort. Layering the ingredients creates a beautiful cross-section when served. You can also try adding a layer of crushed amaretti cookies between layers for added crunch and flavor.

Make Ahead and Storage

Storing Leftovers

I usually cover the tiramisu tightly with plastic wrap and keep it in the fridge—it’s best enjoyed within 2-3 days for optimal freshness and taste. After that, the texture can start to change, but honestly, it still tastes good for a day or two beyond.

Freezing

Freezing tiramisu can be a bit tricky because the texture of mascarpone changes after thawing. I recommend freezing only if you’re in a pinch—wrap it very tightly and thaw overnight in the fridge. The texture might be slightly less creamy but still enjoyable.

Reheating

Tiramisu is best served chilled and isn’t typically reheated. I find the best way to enjoy leftovers is straight from the fridge or at room temperature. Reheating can cause the cream to break down and lose that silky texture we all crave.

FAQs

Can I make Classic Italian Tiramisu Recipe without raw eggs?

Yes! If you’re concerned about using raw eggs, you can substitute the egg yolks with a cooked custard base or simply use whipped heavy cream only. Alternatively, you can replace the whipped cream with whipped egg whites, which are also cooked to soft peaks and safer to consume.
What type of coffee is best for tiramisu?

Strong, freshly brewed espresso is ideal because it delivers that bold coffee flavor without being too watery. If you don’t have an espresso machine, a concentrated brewed coffee or even instant espresso powder dissolved in hot water can work well.
How long does Classic Italian Tiramisu Recipe last in the fridge?

When stored properly in an airtight container, it usually keeps well for 2-3 days in the refrigerator. Beyond that, the texture may begin to degrade, but it can still be tasty up to 4 days.
Can I use store-bought ladyfingers for tiramisu?

Absolutely! Most store-bought ladyfingers work perfectly—just look for ones that are dry and crisp, so they’ll soak up coffee without turning soggy immediately. Freshly homemade ones are lovely but not necessary.

Final Thoughts

Making this Classic Italian Tiramisu Recipe has become one of my favorite kitchen rituals because it brings such joy to everyone at the table. Whether you’re serving it for a casual family dessert or impressing friends at a dinner party, it never fails to earn compliments—and honestly, it tastes even better the next day! I encourage you to give this recipe a try exactly as I’ve shared it, and then, once comfortable, feel free to make it your own with any of the variations I mentioned. Trust me, once you nail this classic, tiramisu will be a go-to treat for all your special occasions.