Classic Tiramisu Recipe

There’s something utterly irresistible about a well-made tiramisu: the heady aroma of espresso rising from a chilled dish, the silkiness of mascarpone cream that melts on your tongue, and the slight dusting of cocoa that adds a bittersweet finish. Each spoonful is a textural conversation — airy whipped cream, custardy richness, and delicate, coffee-kissed ladyfingers — that feels both indulgent and comforting. Making this tiramisu is like bottling a warm Italian evening and bringing it to your table.

If you enjoy baking classics alongside other crowd-pleasers, try pairing your dessert menu with a beloved bake — for example this classic moist banana bread recipe makes a cozy sibling to a coffee-forward dessert table. Tiramisu is perfect for dinner parties, holiday feasts, or a slow weekend when you want to make something that feels special but not fussy — and it keeps beautifully for guests or gift-giving.

At a Glance

• Prep Time: 30 minutes (active)
• Cook Time: 10 minutes (custard cooking)
• Chill Time: minimum 4 hours (best overnight)
• Total Time: about 4 hours 40 minutes (including chilling)
• Servings: 8 (standard 9×9 or similar shallow dish)
• Difficulty Level: Medium — some technique (custard-making and folding) but nothing intimidating

Nutrition Highlights

The following nutrition facts are estimates per serving (1 of 8). Values were calculated from standard ingredient nutrition profiles and cross-checked against USDA FoodData Central entries and general dietary guidance (e.g., Mayo Clinic) for accuracy; treat them as approximate.

• Calories: ~440 kcal per serving
• Protein: ~6 g
• Carbohydrates: ~35 g (of which sugars ~24 g)
• Fat: ~31 g (saturated fat ~18–20 g)
• Sodium: ~120 mg
• Fiber: <1 g

Notes: This tiramisu is a rich, relatively high-fat dessert because of mascarpone and heavy cream. If you need tighter nutrition targets, see the variations section for lighter substitutions.

Why You’ll Love It

• Flavor & Aroma: Bold espresso and cocoa create that classic bitter-sweet interplay; mascarpone and a gentle custard add luxurious creaminess.
• Nostalgia & Occasion: Tiramisu is a social dessert — it evokes restaurant endings, family gatherings, and special celebrations. It’s elegant without being pretentious.
• Make-Ahead Ease: Most of the work is done ahead; chilling lets flavors marry, so you can relax before guests arrive.
• Flexible: Easily adapted (alcohol-free, seasonal fruit accents, or gluten-free ladyfingers) to suit tastes and dietary needs.

Preparation Guide

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 2/3 cup milk (whole milk recommended)
• 1 1/4 cups heavy cream (chilled)
• 8 oz (226 g) mascarpone cheese, room temperature
• 1 cup strong brewed espresso, cooled
• 1 tablespoon coffee liqueur (optional)
• 24 ladyfingers (savoiardi)
• Cocoa powder for dusting

Optional ingredients & substitutions

• Alcohol-free: omit the coffee liqueur or replace with a teaspoon of extra espresso.
• Lighter: substitute half-and-half for heavy cream and reduce mascarpone by 25% (texture will be less rich).
• Gluten-free: use gluten-free ladyfingers or a gluten-free sponge cake.
• Vegan: see the Variations section for a full vegan approach.

Method — step-by-step

1. Prepare the custard: In a saucepan, whisk together 6 egg yolks and 3/4 cup granulated sugar until the mixture is thick and pale. Gradually stir in 2/3 cup milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (5–8 minutes). Remove from heat and let cool slightly while stirring occasionally. (Tip: tempering is key — add milk slowly and keep stirring to avoid scrambling.)

2. Whip the cream: In a large bowl, whip 1 1/4 cups chilled heavy cream until soft peaks form.

3. Incorporate mascarpone: Gently fold an 8 oz block of mascarpone cheese into the whipped cream until smooth and light.

4. Combine custard and mascarpone: Slowly mix the cooled custard into the mascarpone-whipped cream mixture until fully incorporated and silky. Avoid overmixing — you want a light, airy texture.

5. Prepare the espresso dip: In a shallow dish, combine 1 cup cooled strong brewed espresso with 1 tablespoon coffee liqueur (optional). Quickly dip each ladyfinger into the espresso mixture — do not soak them; a quick 1–2 second dip per side is usually enough.

6. Layer: Arrange a single layer of espresso-dipped ladyfingers in your serving dish. Spread half of the mascarpone mixture over the ladyfingers in an even layer. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

7. Chill: Cover and refrigerate for at least 4 hours; for best flavor and texture, chill overnight (8–12 hours).

8. Serve: Before serving, dust generously with unsweetened cocoa powder. For presentation, sift cocoa through a fine mesh and, if desired, add chocolate shavings or a few coffee beans.

Practical tips

• Avoid over-soaking ladyfingers — they should be moist but not falling apart.
• If your custard starts to curdle, remove from heat and whisk vigorously while cooling; a brief strain through a fine sieve can rescue texture.
• Bring mascarpone to near room temperature for easier folding and a lump-free mixture.
• Chill at least 4 hours, but overnight gives the best melding of flavors.

Serving Suggestions

• Classic: Dust with cocoa and serve in slices from a shallow dish.
• Individual portions: Assemble in small glass jars for elegant presentation — guests love seeing the layers.
• With coffee or dessert wine: Serve with an espresso, cappuccino, or a small glass of sweet Marsala or Vin Santo.
• Party platter: Offer alongside platters of biscotti, dark chocolate, and seasonal fruit. If you love pairing savory starters with desserts, serve tiramisu after a warm dip course — try this crowd-pleasing classic spinach dip recipe for an easy buffet flow.

Shelf Life & Storage

• Room temperature: Not recommended (contains dairy and egg custard). Do not leave out for more than 1–2 hours.
• Refrigerator: Store covered for 3–4 days. The texture is best within the first 48 hours; ladyfingers will continue to soften over time.
• Freezer: You can freeze tiramisu (tightly wrapped) for up to 1 month. Thaw overnight in the refrigerator. Note: mascarpone texture may change slightly after freezing, but flavor remains good.

Chef’s Advice

• Espresso strength matters: use freshly brewed, strong espresso for the best coffee presence. Instant espresso can work in a pinch but will taste different.
• Quality mascarpone: choose a high-quality brand; it makes a noticeable difference in texture and flavor.
• Don’t over-whip: whipped cream should be soft peaks; over-whipping can make the mascarpone mixture grainy.
• Temper eggs gently: when making the custard, add hot milk slowly to yolks (or vice versa) to avoid curdling.
• Cocoa finish: sift cocoa right before serving to keep the top crisp and visually appealing.

Creative Twists

• Chocolate-Hazelnut Tiramisu: Spread a thin layer of chocolate-hazelnut spread (Nutella) over dipped ladyfingers before layering the mascarpone for a bolder, crowd-pleasing riff. Add toasted chopped hazelnuts when serving.
• Berry or Citrus Tiramisu: Replace half the espresso with a concentrated berry syrup or lemon-lime syrup and layer with macerated berries between mascarpone layers for a bright, summery take.
• Vegan & Gluten-Free Tiramisu: Use gluten-free ladyfingers or thin slices of gluten-free sponge. For the cream, whip aquafaba (chickpea brine) with powdered sugar, then fold in a vegan cream cheese or coconut-based mascarpone substitute (store-bought or homemade). Use decaf espresso if avoiding caffeine.
• Boozy variations: Swap coffee liqueur for dark rum or amaretto for a different flavor profile.

All Your Questions Answered

Q: Can I use raw eggs instead of cooking the yolks?
A: Traditional tiramisu sometimes uses raw yolks, but this recipe cooks the yolks into a custard to reduce food-safety risk. Cooking also yields a silkier, more stable filling.

Q: How do I fix a runny mascarpone mixture?
A: If loose, chill it briefly to firm up. If it’s separated or curdled, briefly whisk and strain through a fine sieve; if irreparable, start with fresh mascarpone and fold whipped cream in gradually.

Q: Can I make tiramisu alcohol-free?
A: Yes — simply omit the coffee liqueur or replace it with extra espresso or a teaspoon of vanilla extract for depth.

Q: What’s the best dish to assemble tiramisu in?
A: A shallow 8×8 or 9×9 baking dish works well for even layers; for dinner parties, small glass jars or ramekins create attractive individual servings.

Q: Can I freeze individual portions?
A: Yes — wrap tightly and freeze up to one month. Thaw overnight in the refrigerator; top with freshly sifted cocoa just before serving.

Conclusion

Tiramisu is a timeless dessert that rewards patience with layers of coffee fragrance, velvety mascarpone, and a texture that’s at once light and indulgent. Whether you’re serving it after a cozy family meal or preparing it ahead for a holiday gathering, this recipe is designed to be dependable and impressive.

For another classic take and technique inspiration, see this Classic Italian Tiramisu – What’s Gaby Cooking, and for an alternate authentic approach you might enjoy this Tiramisu – Authentic Recipe! – Inside The Rustic Kitchen.

If you make this tiramisu, I’d love to hear how it turns out — share your photos and tips in the comments or with our community. Happy assembling!