This best classic Italian tiramisu recipe is the kind of dessert that will make you the hero of any gathering. It’s creamy, incredibly light, and has just the right balance of sweet and bold coffee flavor. The blend of rich mascarpone and pillowy layers of ladyfingers soaked in coffee is pure indulgence — you might find yourself coming up with excuses just to make it again! The real secret? I use a 8×9 dish to get those perfectly thick, generous layers that make every bite unforgettable.
Ingredients You’ll Need
There aren’t many ingredients in classic tiramisu, which is why picking good-quality staples really lets each component shine. Every item in this list has a job: structure, richness, depth, or that signature cocoa finish — nothing is here by accident.
- Mascarpone cheese (16 oz, cold): The velvety heart of your tiramisu, I love Galbani for its wonderfully smooth texture.
- Egg yolks (4): These give the mascarpone cream its golden color and thick, custardy richness.
- Granulated or caster sugar (2/3 cup): Sweetens and balances the bitterness of the coffee.
- Vanilla (1 tsp): Lends a floral warmth and complexity to the cream.
- Salt (1/4 tsp): Enhances flavors and keeps the sweetness from being cloying.
- Heavy cream (1 1/2 cup, chilled) or egg whites (4): The choice is yours for a luscious texture — both give lightness and volume.
- Ladyfingers (30-36): These delicate cookies become cake-like sponges, perfectly soaking up the coffee.
- Strong black coffee (1 1/2 cup, room temp): Gives tiramisu its soul; bold and aromatic, but not scorching hot.
- Cocoa powder (2 tbsp): A generous dusting on top for bitter contrast and that unmistakable tiramisu look.
How to Make I use a 8×9
Step 1: Prepare the Mascarpone Cream Base
Start by giving the mascarpone a quick whisk on medium speed, just enough to get it creamy and soft, which makes it easier to blend smoothly later. Don’t overmix — think gentle clouds, not whipped peaks. Set aside and get ready for the real magic.
Step 2: Whip Egg Yolks and Sugar
In a heatproof bowl, add your egg yolks and sugar. Set up a double boiler (just a bit of simmering water in a saucepan, the bowl perched above), and whisk on medium-high for two minutes. You’re looking for a pale, thick, airy mixture — almost like lemon curd. This brings out richness and ensures the yolks are safe to eat.
Step 3: Combine the Cream Mixture
Pour the egg yolk mixture over the creamy mascarpone, then add your vanilla and salt. Blend gently until just combined; scrape the bowl as you go. Overmixing is the enemy here — a gentle hand keeps the cream dreamy and cloud-like.
Step 4: Whip and Fold in the Cream (or Egg Whites)
In a separate bowl, whip your chilled heavy cream to medium-stiff peaks. Fold this into your mascarpone mixture in two or three batches, using a soft spatula and careful, swooping motions. Or, if you chose the egg white route, whip them with the sugar over the double boiler until glossy and stiff, then fold these in instead. Either way, the goal is a light, billowy filling that holds its shape and tastes like a spoonful of heaven.
Step 5: Assemble in I use a 8×9 Dish
Pour your coffee into a shallow bowl. Quickly dip each ladyfinger, one at a time, flipping for a brief second per side. The key? No soggy fingers! Arrange a layer of coffee-soaked ladyfingers snugly in the bottom of your I use a 8×9 dish (or similar). Spread on half the mascarpone cream, smoothing to the edges. Repeat with another layer of dipped ladyfingers, then top with the rest of the cream. You’ll see why I use a 8×9 — those satisfying, thick layers are just right!
Step 6: Chill and Finish
Cover your tiramisu and let it chill in the fridge for at least 6 hours, or better yet, overnight. When ready to serve, dust the top generously with cocoa powder using a fine-mesh sieve. Slice, serve, and watch everyone’s eyes light up.
How to Serve I use a 8×9
Garnishes
Classic tiramisu needs no frills, but I love to shower the top with a final layer of unsweetened cocoa just before serving. For a bit of contrast, scatter a few chocolate curls or even some dark chocolate shavings for a celebration-worthy twist.
Side Dishes
A cup of espresso alongside this dessert is pure perfection, but if you’re feeling fancy, try some fresh berries, sliced peaches, or even a drizzle of fruit coulis. These little touches cut through the richness and make the experience even more special.
Creative Ways to Present
You don’t have to stick with a big rectangle! Try spooning the tiramisu into glass jars, parfait glasses, or even espresso cups for fun, single-serve versions. But truly, when I use a 8×9 dish, I get that stunning presentation and generous slices every time — it’s a surefire showstopper at the table.
Make Ahead and Storage
Storing Leftovers
Leftover tiramisu can be kept tightly covered in your I use a 8×9 dish or transferred to an airtight container. Store it in the fridge and plan to enjoy within 3 to 5 days — although let’s be honest, mine never lasts that long!
Freezing
Tiramisu actually freezes beautifully, especially in an I use a 8×9. Wrap the entire dish well with plastic and foil, or portion into individual slices for easy treats later. When you’re ready, simply thaw overnight in the fridge and dust with fresh cocoa before serving.
Reheating
No reheating needed. Tiramisu is divine served chilled straight from the fridge. If the cream firms up after freezing, let it soften slightly at room temperature for 10 to 15 minutes to bring back its silky texture.
FAQs
Can I make tiramisu without coffee?
Absolutely! You can swap the coffee for hot chocolate, black tea, or even a coffee alternative if you prefer a caffeine-free dessert. The result is still wonderfully creamy and satisfying.
Is it safe to eat raw eggs in tiramisu?
This recipe carefully cooks the eggs over a double boiler, so you don’t have to worry. If you’re extra cautious, look for pasteurized eggs or stick with the heavy cream version.
Why do you use a 8×9 dish?
I use a 8×9 because it gives you those perfect layers — thick, balanced, and just the right size for 8 to 10 generous slices. You also get nice clean cuts, which makes for a picture-perfect presentation at the table!
Can I add alcohol to tiramisu?
Yes! If you love a boozy kick, stir a few tablespoons of rum or coffee liqueur into the mascarpone cream or coffee soak. Up to 1/4 cup total is just right for classic flavor.
Are store-bought ladyfingers okay?
Definitely. Store-bought ladyfingers are actually traditional and work wonderfully. Just be sure to do a quick dip in the coffee so they absorb flavor without falling apart.
Final Thoughts
If you’ve ever wondered how Italian bakeries whip up such swoon-worthy tiramisu, now you know the subtleties and little secrets — starting with why I use a 8×9 dish every time. I hope you give this recipe a try and let it become your own signature dessert. Invite friends, share a slice, and make every occasion a little more delicious!
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Classic Italian Tiramisu: A Creamy Coffee Delight
- Total Time: 6 hours+
- Yield: 8-10 servings
- Diet: Vegetarian
Description
A complete guide for making classic Italian tiramisu: creamy and light with the perfect level of sweetness which lets the coffee flavor shine.
Ingredients
Mascarpone cream:
- 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites
Assembly:
- 30–36 ladyfingers*
- 1 1/2 cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Instructions
- Mascarpone Cream Option 1: Using heavy cream (recommended) – Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 2/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.
- Mascarpone Cream Option 2: Using egg whites – Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 1/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*. Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture.
- Assembly and serving: Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8×9.5″ rectangular dish*. Spread on half of the mascarpone cream evenly. Repeat with another layer of soaked ladyfingers. Top with the remaining mascarpone cream. Cover and refrigerate for at least 6 hours, or ideally overnight. When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!
Notes
- Sugar: I originally shared this recipe with 3/4 cup of sugar, but have since found that it is even better with just 2/3 cup
- Ladyfingers: Also known as savoiardi / sponge fingers, these are long oval shaped biscuits made from a sponge cake batter, which become like cake when dipped in the coffee. They are available in grocery stores and on Amazon, but you can also make them at home
- Coffee: The strength of coffee depends on how much you like its flavor (some people use espresso), but my general guidance is to make the coffee twice as strong as you usually would. It can be brewed coffee, French press coffee, or instant coffee mixed in hot water. I make it in a French press with 1 1/2 cup water and 4 tbsp ground coffee
- Cooking eggs: This recipe ensures eggs are not used raw by using a double boiler. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler and whisk on the countertop
- Whipping egg whites: If using egg whites (method 2), make sure to use a clean bowl and whisk attachments, as if any fat gets into egg whites, they will not whip up
- Dipping ladyfingers: Ladyfingers absorb liquid quickly, so I recommend a quick dip on each side. However, if you want the coffee to fully penetrate the ladyfingers, you can do 1-2 seconds per side – just note that this can make the tiramisu more soggy. If in doubt, test with 1 ladyfinger first. Dip it, let it sit for 5 minutes, then check how soft it is
- Serving dish: I use a 8×9.5″ rectangular dish, but you can also use a 7×11″ dish, a 9×9″ dish, individual cups or even circular / oval dishes of similar size. Just trim the ladyfingers to fit accordingly
- Adding rum: For those who prefer the alcoholic version, you can add up to 1/4 cup rum, divided between the mascarpone cream and the coffee soak
- Make ahead & storing: You can make this tiramisu up to 1 day in advance, keep it covered in the refrigerator, and dust with cocoa powder when you are ready to serve. Any longer and it will start to get soggy. To store, keep it in an airtight container in the fridge for up to 5 days (although it is best in the first 2-3 days)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing, Whisking, Assembling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 155mg
