Name: Italian Tiramisu
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 1 cup heavy cream; 1 cup mascarpone cheese; 2 cups brewed espresso or strong coffee, cooled; 1/2 cup coffee liqueur (optional); 2 packs (about 7 oz) ladyfinger biscuits (savoiardi); Unsweetened cocoa powder, for dusting; Dark chocolate shavings (optional, for garnish)

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Italian Tiramisu a classic no-bake Italian dessert, tiramisu layers espresso-soaked ladyfingers with a rich, velvety mascarpone cream, all topped off with a dusting of unsweetened cocoa powder. It’s elegant, indulgent, and surprisingly simple to prepare. Whether I’m making it for a dinner party or just craving something comforting and sweet, this dessert never disappoints.

Italian Tiramisu

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 large egg yolks

¾ cup granulated sugar

1 cup heavy cream

1 cup mascarpone cheese

2 cups brewed espresso or strong coffee, cooled

½ cup coffee liqueur (optional)

2 packs (about 7 oz) ladyfinger biscuits (savoiardi)

Unsweetened cocoa powder, for dusting

Dark chocolate shavings (optional, for garnish)

Directions

I start by whisking the egg yolks and sugar together over a double boiler for about 6 to 8 minutes, until the mixture becomes thick and pale. Then I take it off the heat and let it cool slightly.

While that cools, I whip the heavy cream in a separate bowl until it holds stiff peaks.

I fold the mascarpone cheese into the cooled egg mixture until it’s completely smooth.

Then I gently fold in the whipped cream, making sure to keep the mixture airy.

In a shallow dish, I mix the brewed espresso and coffee liqueur.

I quickly dip each ladyfinger into the espresso mixture—just a brief dunk—and arrange them in a single layer in a 9x13 inch dish or a trifle bowl.

I spread half of the mascarpone mixture over the ladyfingers and smooth it out.

Then I repeat with another layer of dipped ladyfingers and the rest of the mascarpone cream.

I cover the dish and refrigerate it for at least 6 hours, but preferably overnight.

Just before serving, I dust the top generously with cocoa powder and add chocolate shavings if I feel like dressing it up.

Servings and timing

Prep Time: 30 minutes

Chill Time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 8 servings

Calories per serving: 420 kcal

Variations

I sometimes swap the coffee liqueur for dark rum or amaretto for a slightly different twist. For a non-alcoholic version, I just stick to strong brewed coffee or espresso. If I want something even lighter, I’ve used whipped ricotta or Greek yogurt in place of some of the mascarpone. I’ve also made individual portions in glasses or jars—perfect for parties or picnics.

Storage/Reheating

Tiramisu keeps well in the refrigerator for up to 4 days. I always make sure to cover it tightly with plastic wrap or store it in an airtight container. Since it’s a chilled dessert, there’s no need to reheat—just serve it straight from the fridge. I avoid freezing it, as the texture of the cream can change after thawing.

FAQs

What can I use instead of mascarpone?

If I don't have mascarpone, I sometimes substitute it with a mixture of cream cheese and heavy cream, but I find the flavor is richest with mascarpone.

Can I make tiramisu without raw eggs?

Yes, I cook the egg yolks gently over a double boiler in this recipe, but if I want to avoid eggs altogether, I can use an eggless whipped cream and mascarpone mixture.

How long does tiramisu need to chill?

I always chill my tiramisu for at least 6 hours, but overnight is best. It allows the flavors to meld and the dessert to firm up nicely.

Can I make tiramisu ahead of time?

Absolutely. I usually make it the night before, and it tastes even better the next day after the layers have had time to set.

What’s the best way to dip ladyfingers?

I quickly dip each ladyfinger into the espresso mixture—just a second on each side. If I soak them too long, they get mushy and fall apart.

Conclusion

This Italian tiramisu recipe is one I turn to again and again. It’s rich, creamy, and perfectly balanced with the bold flavor of espresso. With no baking involved and only a few ingredients, it’s an easy way to create an elegant dessert that always impresses. Whether I serve it at a gathering or enjoy it as a special treat, it never fails to bring a touch of Italian magic to the table.

Recipe:

Italian Tiramisu

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Author: Cheryl
Total Time: 6 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A classic no-bake Italian dessert, tiramisu layers espresso-soaked ladyfingers with a rich mascarpone cream and a dusting of cocoa powder. Elegant, indulgent, and simple to make ahead.

Instructions

Whisk egg yolks and sugar over a double boiler for 6–8 minutes, until thick and pale. Remove from heat and let cool slightly.
Whip the heavy cream in a separate bowl until stiff peaks form.
Fold mascarpone cheese into the cooled egg mixture until smooth.
Gently fold the whipped cream into the mascarpone mixture to keep it airy.
In a shallow dish, mix brewed espresso with coffee liqueur (if using).
Quickly dip each ladyfinger into the espresso mixture and arrange in a single layer in a 9x13 inch dish or trifle bowl.
Spread half of the mascarpone mixture over the ladyfingers and smooth it out.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Cover and refrigerate for at least 6 hours or preferably overnight.
Before serving, dust with unsweetened cocoa powder and garnish with chocolate shavings if desired.