Name: Tiramisù Classico (Classic Tiramisu Cake)
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 1 cup heavy cream; 1 pound mascarpone cheese, room temperature; 2 cups strong brewed espresso or coffee, cooled; 1/4 cup coffee liqueur (optional); 2 packs (about 7 oz or 200g total) Savoiardi (ladyfinger cookies); Unsweetened cocoa powder, for dusting; Dark chocolate shavings (optional)

Jump to Recipe·Print Recipe

A timeless Italian dessert, Tiramisù Classico (Classic Tiramisu Cake) blends the bold flavor of espresso with the creamy richness of mascarpone, layered between delicate ladyfingers. Finished with a dusting of cocoa powder and, optionally, dark chocolate shavings, this no-bake cake is as elegant as it is indulgent. It’s the perfect make-ahead dessert that never fails to impress.

Tiramisù Classico (Classic Tiramisu Cake)

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 pound mascarpone cheese, room temperature

2 cups strong brewed espresso or coffee, cooled

¼ cup coffee liqueur (optional)

2 packs (about 7 oz or 200g total) Savoiardi (ladyfinger cookies)

Unsweetened cocoa powder, for dusting

Dark chocolate shavings (optional)

Directions

I start by whisking the egg yolks and sugar in a heatproof bowl.

Then, I place the bowl over simmering water (double boiler style), whisking constantly for 8–10 minutes until thick and pale. I let it cool slightly afterward.

In another bowl, I whip the heavy cream until stiff peaks form.

I gently fold the mascarpone into the cooled yolk mixture until smooth and creamy.

Then, I fold the whipped cream into the mascarpone mixture, being careful not to overmix.

In a shallow dish, I combine the espresso with the coffee liqueur (if using).

I quickly dip each ladyfinger for 1–2 seconds—just enough to soak without getting soggy.

I lay the soaked ladyfingers in a 9x13 inch dish.

I spread half of the mascarpone mixture over the layer.

I repeat the layering with the remaining ladyfingers and cream.

I cover the tiramisu and refrigerate for at least 6 hours, preferably overnight.

Right before serving, I dust with cocoa powder and add dark chocolate shavings if I’m feeling extra fancy.

Servings and timing

Servings: 10

Prep time: 30 minutes

Cooking time: 10 minutes (for egg mixture)

Chill time: At least 6 hours

Total time: About 6 hours 40 minutes

Calories per serving: Approximately 410 kcal

Variations

Non-alcoholic option: I skip the coffee liqueur and just use espresso—still delicious.

Flavored twist: Sometimes I add a splash of vanilla extract or almond liqueur for a different flavor profile.

Fruity version: I’ve tried layering in sliced strawberries or raspberries for a bright contrast.

Vegan adaptation: With plant-based cream, egg substitute, and vegan mascarpone, I’ve seen great results.

Single-serve style: I assemble the tiramisu in cups or jars for individual portions—perfect for parties.

Storage/Reheating

I always keep leftover tiramisu covered in the refrigerator. It stays fresh for up to 3 days. Since it’s a no-bake dessert, I never heat it—serving it chilled is key to keeping the texture just right. If I need to store it longer, I freeze individual portions and let them thaw overnight in the fridge before serving.

FAQs

What can I use instead of mascarpone cheese?

I usually stick to mascarpone for authenticity, but a mix of cream cheese and heavy cream can work in a pinch, though the flavor and texture will be slightly different.

Can I make tiramisu without raw eggs?

Yes. This recipe gently cooks the yolks using a double boiler method, which makes it safer than traditional raw egg versions.

How far in advance can I prepare tiramisu?

I often make it the night before I plan to serve it. It actually tastes better after resting overnight as the flavors deepen.

What if I don’t have ladyfingers?

If I can’t find Savoiardi, I use sponge cake or pound cake cut into strips. The texture won’t be exactly the same, but it still works.

Is tiramisu safe for kids?

If I skip the liqueur, use decaf espresso, and make sure the eggs are properly cooked, it’s a kid-friendly treat.

Conclusion

Tiramisù Classico (Classic Tiramisu Cake) is a dessert I always come back to—it’s elegant, satisfying, and surprisingly easy to prepare. Whether I’m serving it for guests or treating myself, the combination of rich cream, bold coffee, and tender ladyfingers always delivers. Once chilled and dusted with cocoa, this classic treat becomes the perfect ending to any meal.

📖 Recipe:

Tiramisù Classico (Classic Tiramisu Cake)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 6 hours 40 minutes
Yield: 10 servings
Diet: Vegetarian

Print Recipe

Description

A timeless Italian no-bake dessert featuring layers of coffee-soaked ladyfingers and creamy mascarpone, finished with cocoa powder and optionally dark chocolate shavings. Elegant, indulgent, and perfect for make-ahead entertaining.

Instructions

Whisk the egg yolks and sugar together in a heatproof bowl.
Place the bowl over simmering water (double boiler) and whisk constantly for 8–10 minutes until the mixture is thick and pale. Let cool slightly.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the mascarpone cheese into the cooled egg mixture until smooth.
Fold the whipped cream into the mascarpone mixture, mixing gently to keep the mixture light.
In a shallow dish, combine the espresso with the coffee liqueur (if using).
Quickly dip each ladyfinger into the espresso mixture for 1–2 seconds.
Arrange a layer of soaked ladyfingers in a 9x13 inch dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 6 hours, preferably overnight.
Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.