Name: Traditional Italian Tiramisu Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 4 eggs, separated; 1 cup sugar (150-200g, depending on preference); 500 g mascarpone cheese; 350 g ladyfingers (adjust quantity depending on dish size); 1.5 cups brewed espresso or strong instant coffee; Unsweetened cocoa powder, for dusting

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Introduction

Tiramisu is a classic Italian dessert that combines rich mascarpone cream with espresso-soaked ladyfingers. It’s silky, aromatic, and perfectly balanced between sweet and bitter. This traditional recipe is simple to make and sure to impress.

A white oval dish filled with a layered dessert showing a rich top layer of finely powdered cocoa covering the entire surface in dark brown. One portion is removed, revealing three distinct layers beneath: a bottom layer of soaked ladyfingers in a light brown color, a middle thick creamy beige filling, and another thin layer of soaked ladyfingers above it, all topped by the creamy layer just under the cocoa powder. On the white marbled surface beside the dish, there are three dusted ladyfingers arranged diagonally. The light in the image is bright and natural, showing the texture of the cocoa powder and cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
1 cup of sugar (150-200g depending on your preference)
500 g of mascarpone cheese
350 g of ladyfingers (depending on the size of the dish)
1.5 cups of brewed espresso or instant coffee
Unsweetened cocoa powder (for dusting)

Instructions

Step 1: Crack each egg and carefully separate the whites from the yolks, placing the whites in one bowl and the yolks in another. Set the egg whites aside.
Step 2: Add sugar to the egg yolks and whisk on medium speed for 3-5 minutes until the mixture becomes light, thick, and frothy.
Step 3: Add the mascarpone cheese to the yolk mixture and continue whisking for 2-3 minutes until fully combined. Set this mixture aside.
Step 4: Using a clean bowl, whisk the egg whites until stiff peaks form.
Step 5: Gently fold one-quarter of the whipped egg whites into the mascarpone mixture to lighten it, then carefully fold in the remaining egg whites until fully incorporated. Set this creamy filling aside.
Step 6: Pour your brewed coffee onto a shallow plate. Quickly dip each ladyfinger into the coffee for 1-2 seconds to soak without becoming soggy.
Step 7: Arrange a layer of the soaked ladyfingers evenly in your serving dish. Spread half of the mascarpone filling over the ladyfingers and smooth it out. Repeat with another layer of soaked ladyfingers and the remaining filling.
Step 8: Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours to allow the flavors to meld and the dessert to firm up.
Step 9: Just before serving, dust the top generously with unsweetened cocoa powder for an authentic finish.

Tips & Variations

For a boozy version, add 2 tablespoons of coffee liqueur or dark rum to the espresso before dipping the ladyfingers.
Use fresh, cold eggs and ensure your bowls are clean and dry when whipping egg whites for best volume.
If espresso isn’t available, strong brewed instant coffee works well as a substitute.
Try layering with shaved dark chocolate between mascarpone layers for extra texture and flavor.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. The dessert actually tastes better after resting but should be consumed within this timeframe for freshness. When ready to serve, you can dust with fresh cocoa powder again if needed. Avoid freezing, as it may affect the creamy texture.

How to Serve

A white oval dish holds a layered dessert with a smooth, thick top layer dusted evenly with dark brown cocoa powder, creating a rich, matte texture covering the entire surface. A large portion has been removed, revealing three inner layers: the top and bottom are light brown, soaked ladyfinger biscuits with a soft and slightly wet texture, while the middle is a creamy, pale yellow mascarpone filling that looks smooth and thick, stretched unevenly between the biscuit layers. The dish is placed on a white marbled surface with three spare ladyfinger biscuits lightly dusted with powdered sugar positioned nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, you can substitute raw eggs with pasteurized egg products or use whipped cream instead of egg whites, though the texture may be slightly different.

How long should tiramisu be chilled before serving?

For the best flavor and texture, refrigerate tiramisu overnight or at least 6 hours before serving. This allows the flavors to meld and the dessert to set properly.