This Italian tiramisu is light, creamy, and made with coffee-soaked ladyfingers, mascarpone cream, and topped with cocoa powder.
This authentic Italian tiramisu is one of those desserts that looks fancy but is super easy to make at home. It’s light, creamy, and full of rich coffee flavor.
Made with layers of coffee-soaked ladyfingers and smooth mascarpone cream, it comes together without any baking.
The top is finished with a generous dusting of cocoa powder, which adds the perfect touch of bitterness to balance the sweetness.
Tiramisu is many people's favorite dessert since it has the perfect mix of texture and flavor, soft, fluffy, and just a little bit bold. It’s simple, delicious, and always a hit!
For more tiramisu variation recipes, check out my Oreo tiramisu, Bailey's tiramisu, lemon tiramisu, strawberry tiramisu, tiramisu cheesecake, and tiramisu cake.
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Why this recipe works
- Creamy mascarpone cream- the mascarpone filling is smooth, rich, and light all at once. It gives the dessert that classic creamy texture everyone loves.
- Coffee-soaked ladyfingers- the ladyfingers are dipped in coffee, making them soft and flavorful. They soak up just the right amount without getting soggy.
- Cocoa powder layer- a thick dusting of cocoa powder on top adds a slightly bitter touch. It balances the sweetness and gives it that signature finish.
- Texture- every bite is a mix of soft, creamy, and airy layers. It feels light but still rich and satisfying.
- Flavor- the mix of coffee, mascarpone, and cocoa creates a perfect balance. It’s bold, sweet, and comforting all in one bite. This is the perfect dessert for coffee lovers.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Granulated sugar- you will need 1 cup of granulated sugar for this recipe.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Egg yolks- you will need 5 egg yolks for this recipe. Carefully separate room temperature eggs and reserve the egg whites for egg whites omelet or any recipe that uses egg whites.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Espresso coffee- I make espresso coffee with our coffee machine, but you can use instant coffee and hot water and make a strong coffee as well.
Kahlua- if you don't want to use alcohol, use additional espresso for dipping the ladyfingers.
Dutch-process cocoa powder– I like to use Dutch-process cocoa powder for this because I like a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
In a heatproof bowl, over a double boiler (a bowl set over simmering water), whisk the egg yolks, vanilla extract, and granulated sugar together until the mixture becomes pale and slightly thickened for about 4-5 minutes.
Be careful not to overheat the egg mixture, as we’re just looking to gently warm it. You will know it is ready when you can’t feel sugar granules while rubbing a small amount between your fingers.
When its ready, set it aside to cool completely.
In a large mixing bowl, add the heavy cream and mix with an electric hand mixer until stiff peaks form.
Add the room temperature mascarpone cheese and mix it until the mascarpone cheese is incorporated into the cream. Do not overmix since it can curdle.
On low speed, gradually add the egg yolk mixture, mixing constantly until smooth, creamy, and homogeneous.
Assembly
Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.
Top the ladyfingers with the other half of the mascarpone cream. Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
Make the Chantilly cream (optional)
Pour the cold heavy cream into the chilled bowl, then add the powdered sugar and vanilla.
Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form (the cream holds its shape but still looks soft and smooth).
Stop once you reach soft to medium peaks. Overwhipping can make the cream grainy or turn it into butter.
Transfer the Chantilly cream into a piping bag with a round tip and make dollops of the cream all over the tiramisu. Generously top the tiramisu with plenty of cocoa powder and serve!
Expert Tips
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the mixture. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Faq's
Traditional Italian tiramisu is made with coffee-soaked ladyfingers, a creamy mascarpone mixture (often with eggs and sugar), and topped with a dusting of cocoa powder. No baking needed!
Traditional Italian tiramisu often includes a splash of Marsala wine, dark rum, or coffee liqueur like Kahlúa. The alcohol adds depth and warmth to the coffee flavor.
The secret to good tiramisu is using high-quality ingredients and not rushing the process. Fresh espresso, real mascarpone, and letting the tiramisu chill for several hours (or overnight) help the flavors blend and the texture set perfectly.
To prevent your dessert from becoming soggy, make sure that you dip your ladyfinger for 1-2 seconds and do not soak it for a few seconds.
Storing
Store the tiramisu in the fridge covered tightly with plastic wrap for up to 4 days.
Freezing
To freeze tiramisu, start by making sure you allow it to chill completely in the fridge. Put it in a container that won't let air in. You can use plastic wrap or foil to cover it tightly. This keeps ice from forming on top.
Then, put the container in the freezer. It's best to eat the tiramisu within a month. When you want to eat it, take it out of the freezer and let it sit in the fridge for a few hours.
This helps it thaw slowly and keeps it tasting good. Once it's soft enough, you can enjoy your frozen tiramisu!
Make it ahead of time
To make this tiramisu ahead: follow the recipe, omitting the final cocoa powder layer, then cover tightly and refrigerate for up to 24 hours.
Before serving, add cocoa powder. This method allows flavors to meld, softens ladyfingers, and ensures a chilled dessert. It saves time and reduces stress when hosting, letting you focus on other preparations.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.
Variations
Alcohol and caffeine-free- you can make this kid-friendly by using decaf coffee and skipping the liquor in the mixture for the ladyfingers.
Chocolate tiramisu- you can make the chocolate version of this recipe. Find the recipe here.
Serving Tips
Classic cocoa powder topping- dust your tiramisu with a generous layer of cocoa powder. This traditional topping adds a touch of elegance and balances the sweetness with its slight bitterness.
Chocolate shavings- use a vegetable peeler to create delicate chocolate shavings from a dark or milk chocolate bar. Scatter these shavings over the tiramisu.
Equipment
- Mixing bowl (set of 3)
- Electric hand mixer
- 9x13 baking pan
- Pastry bag
- Saucepan
- Round piping tip
- Offset spatula
- Rubber spatula
More coffee desserts
Chocolate Coffee Cake- This incredibly moist chocolate coffee cake is made with chocolate cake layers infused with coffee, and frosted with chocolate and coffee frosting.
Coffee Cheesecake- This coffee cheesecake is made with an Oreo crust, coffee cheesecake filling, topped with chocolate ganache, and coffee whipped cream.
Coffee Cookies- These incredible coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks and espresso powder.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Classic Italian Tiramisu
Ingredients
For the mascarpone cream
- 1 cup Granulated sugar
- 5 Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream cold
- 14 oz Mascarpone cheese
Assembly
- 2 cups Espresso
- 25 Ladyfingers
- 2 tablespoon Kahlua
- 2 tablespoon Cocoa powder
For the Chantilly cream (optional, to make a pretty design)
- 1 ½ cups Heavy cream
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- In a heatproof bowl, over a double boiler (a bowl set over simmering water), whisk the egg yolks, vanilla extract, and granulated sugar together until the mixture becomes pale and slightly thickened for about 4-5 minutes.
- Be careful not to overheat the egg mixture, as we’re just looking to gently warm it. You will know it is ready when you can’t feel sugar granules while rubbing a small amount between your fingers.
- When its ready, set it aside to cool completely.
- In a large mixing bowl, add the heavy cream and mix with an electric hand mixer until stiff peaks form.
- Add the room temperature mascarpone cheese and mix it until the mascarpone cheese is incorporated into the cream. Do not overmix since it can curdle.
- On low speed, gradually add the egg yolk mixture, mixing constantly until smooth, creamy, and homogeneous.
Assembly
- Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.
- Top the ladyfingers with the other half of the mascarpone cream. Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
Make the Chantilly cream (optional)
- Pour the cold heavy cream into the chilled bowl, then add the powdered sugar and vanilla.
- Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form (the cream holds its shape but still looks soft and smooth).
- Stop once you reach soft to medium peaks. Overwhipping can make the cream grainy or turn it into butter.
- Transfer the Chantilly cream into a piping bag with a round tip and make dollops of the cream all over the tiramisu. Generously top the tiramisu with plenty of cocoa powder and serve!
Notes
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the mixture. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Mor
This recipe is great