Classic Tiramisu is a beloved Italian dessert that perfectly combines layers of espresso-soaked ladyfinger biscuits with a rich and velvety mascarpone cream. Topped with a dusting of cocoa powder, this no-bake treat is known for its light texture and deep, aromatic flavor. Originating from the Veneto region of Italy, Tiramisu literally means “pick me up,” which speaks to the energizing qualities of the espresso and the mood-lifting satisfaction this dessert brings.
Whether you are preparing it for a dinner party, a holiday gathering, or simply as a weekend indulgence, classic tiramisu remains a crowd-pleaser that never goes out of style. Its luxurious layers, balanced sweetness, and smooth, creamy finish make it a favorite among dessert lovers across the globe. With a few simple ingredients and some patience for chilling, you can recreate this Italian masterpiece right in your own kitchen.
Ingredients
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 pound mascarpone cheese, at room temperature
2 cups strong brewed espresso or coffee, cooled to room temperature
1/4 cup coffee liqueur (optional)
2 packs of ladyfinger cookies (savoiardi)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional, for garnish)
A pinch of salt
Instructions
In a heatproof bowl, whisk together egg yolks and sugar until fully blended. Place the bowl over a saucepan of gently simmering water (double boiler) and whisk constantly for about 8–10 minutes, until the mixture becomes pale and thick. Remove from heat and allow to cool slightly.
In a separate bowl, beat the heavy cream until stiff peaks form. Set aside.
In another large bowl, mix the mascarpone cheese until smooth. Gently fold in the cooled egg yolk mixture until fully combined and smooth.
Add the whipped cream to the mascarpone mixture and fold gently using a spatula until the cream is evenly incorporated. Be careful not to deflate the whipped cream.
In a shallow dish, combine the brewed espresso with the coffee liqueur (if using). Dip each ladyfinger cookie quickly into the coffee mixture—do not soak, just a brief dip on both sides.
Layer the bottom of a 9×13-inch dish or a trifle bowl with the dipped ladyfingers, arranging them tightly to cover the entire surface.
Spread half of the mascarpone cream mixture over the ladyfingers using a spatula to smooth the surface evenly.
Add another layer of coffee-dipped ladyfingers on top of the cream layer, again covering the surface entirely.
Spread the remaining mascarpone mixture over the second layer of ladyfingers and smooth it out to the edges.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Before serving, dust the top generously with unsweetened cocoa powder. For an extra touch of elegance, add dark chocolate shavings on top.
Serve chilled and enjoy this classic Italian treat with a hot cup of espresso or your favorite dessert wine.