Name: BEST Classic Italian Tiramisu Recipe
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 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; 30-36 ladyfingers*; 1 1/2 cup strong black coffee, room temperature (360g)*; 2 tbsp cocoa powder to dust

Jump to Recipe· 4.9 from 28 reviews

If there’s one dessert that instantly transports me to the cozy trattorias of Rome, it’s the BEST Classic Italian Tiramisu Recipe. With its luscious layers of mascarpone cream, espresso-soaked ladyfingers, and a final flurry of cocoa, this iconic treat is pure Italian comfort in every spoonful. Preparing tiramisu from scratch may look a little fancy, but trust me: with a few quality ingredients and a bit of patience, you’re about to craft a dessert that’s dreamy, rich, and impossible to resist.

BEST Classic Italian Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

Tiramisu is all about balance — no complicated techniques, just honest flavors marrying together. Each ingredient in the BEST Classic Italian Tiramisu Recipe has a special role: smooth mascarpone for richness, strong coffee for depth, and ladyfingers for that signature soaked-yet-cakey texture.

Mascarpone cheese (16 oz/450g), cold: Go for top quality like Galbani for ultra-creamy results, straight from the fridge for maximum freshness.
Egg yolks (4): These add velvety texture and a rich, custardy flavor to the cream.
Granulated/caster sugar (2/3 cup/133g): The sweetness here lifts the flavors, and dividing if using egg whites gives the proper balance.
Vanilla (1 tsp): Pure vanilla rounds out the flavors and gives that unmistakable warmth to the cream.
Salt (1/4 tsp): Just a pinch to make every other ingredient pop and keep the recipe from tasting flat.
Heavy cream (1.5 cup/360g), chilled OR egg whites (4): Your choice for creaminess (heavy cream) or lightness (egg whites); both authentic and delicious.
Ladyfingers (30-36): These airy biscuits are the essential backbone of the dish — don’t let them get soggy!
Strong black coffee (1.5 cup/360g), cooled: Use your favorite espresso or a bold brewed coffee. Let it cool so it doesn’t melt the cream.
Cocoa powder (2 tbsp): Sifted on top, this finishes the dessert with a touch of bitterness to balance the sweetness.

How to Make BEST Classic Italian Tiramisu Recipe

Step 1: Prepare the Mascarpone Cream (Heavy Cream Method)

Start by whisking the mascarpone cheese on medium speed for about 30-60 seconds, just until it’s creamy and spreadable. Scrape down the sides and set it aside — you’re prepping it to blend seamlessly with the rich yolk base. This step sets the tone for a luxuriously smooth tiramisu layer.

Step 2: Whip the Egg Yolks and Sugar

In a separate heat-proof bowl, add the egg yolks and all the sugar (unless you’re using egg whites, then divide as instructed). Set this bowl over a saucepan with 1-2 inches of simmering water below (making sure the water doesn’t touch the bowl for a gentle ‘double boiler’ effect). Whisk on medium-high speed for exactly 2 minutes. You’ll be rewarded with a pale, fluffy mixture — don’t overmix or it’ll get grainy!

Step 3: Combine with Mascarpone

Pour the whipped yolks and sugar over your mascarpone. Add salt and vanilla. Whisk on medium speed just until everything is smoothly combined, pausing once to scrape the bowl. Take care not to overwork it; you want that silkiness intact.

Step 4: Whip and Fold in the Cream

In a fresh bowl, whip your cold heavy cream until it reaches medium-stiff peaks—structure is key but you want to avoid an over-whipped, butter-like texture. Gently fold the whipped cream into the mascarpone mixture in 2-3 additions. Be light-handed to keep everything cloud-like and airy.

Step 5: (Alternate) Make Mascarpone Cream with Egg Whites

If you prefer the lighter, classic approach, repeat the previous steps but this time use egg whites in place of heavy cream. Whip the egg whites with the remaining sugar in a clean bowl, again over a double boiler, until they reach 160F and glossy stiff peaks. Fold the meringue gently into your mascarpone-yolk mixture — the result is a feather-light, traditional tiramisu cream.

Step 6: Build the Layers

Pour your cooled coffee into a shallow bowl. Dip each ladyfinger quickly — just a flash on each side — to prevent them from soaking up too much liquid. Lay them snuggly in the base of an 8×9.5 inch rectangular dish. Spread half your mascarpone mixture evenly, smoothing it right to the edges.

Step 7: Repeat and Finish Assembly

Add another layer of coffee-dipped ladyfingers, making sure the base is fully covered. Top with the remaining mascarpone cream, spreading it out into a pillowy layer. Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is ideal to set the flavors and texture.

Step 8: Dust and Serve

When it’s time to serve, sift the cocoa powder generously over the top. The cocoa’s slight bitterness is the crowning finish to the creamy tiramisu beneath. Slice generously, serve, and let the swoons commence!

How to Serve BEST Classic Italian Tiramisu Recipe

Garnishes

For the ultimate presentation, a thick snow of cocoa powder on top is a must. If you’re in the mood for a twist, try adding dark chocolate shavings, a dusting of grated espresso beans, or even a few curls of white chocolate for contrast — all elevate the dessert, but none compete with the classic touch.

Side Dishes

The BEST Classic Italian Tiramisu Recipe is a true showstopper solo, but if you’re looking for a little something extra, pair it with fresh summer berries or a simple scoop of vanilla gelato. Either compliment the creaminess and cut through the richness, making each bite delightfully balanced.

Creative Ways to Present

For a party, try building individual tiramisu parfaits in elegant glasses: layers of mascarpone, quick-dipped ladyfingers, then repeat! Or, use a springform pan for a cake-like version with crisp, defined sides. For a whimsical touch, serve in espresso cups with a dusting of cocoa and a chocolate-covered coffee bean.

Make Ahead and Storage

Storing Leftovers

Tiramisu keeps beautifully in the fridge for up to three days. Cover the dish tightly with plastic wrap to prevent the cream from absorbing fridge odors. As it sits, the flavors deepen and the texture becomes even more luscious, making leftovers a hidden blessing.

Freezing

If you’d like to save some for later, you can freeze tiramisu — just be sure to wrap it very well to prevent freezer burn. Slice into individual portions for easy defrosting, and thaw overnight in the fridge for best texture; the cream might be a little softer, but the flavor is still fantastic.

Reheating

There’s no need to reheat tiramisu — it’s best served cold, straight from the fridge. If it’s been frozen, let it thaw gently in the refrigerator. Avoid microwaving, as that can ruin the creamy layers you worked so hard to achieve.

FAQs

Can I make the BEST Classic Italian Tiramisu Recipe without raw eggs?

Yes! The recipe gives you options to cook the yolks and egg whites over a double boiler, which ensures they’re safe to eat while still delivering that classic, creamy texture you love.

What is the best mascarpone cheese brand for tiramisu?

For authentic results, look for high-quality Italian brands like Galbani. The fresh, rich taste of real mascarpone really comes through in the BEST Classic Italian Tiramisu Recipe, making a world of difference.

Can I substitute the coffee in this recipe?

If you’re avoiding caffeine, you can use decaffeinated espresso or even a rich barley coffee. Classic coffee flavor is essential, but there are always workarounds to suit your needs.

How long does tiramisu need to chill before serving?

The longer, the better — a minimum of 6 hours allows the flavors to meld and the ladyfingers to soften into just the right texture. For the very best results with the BEST Classic Italian Tiramisu Recipe, let it chill overnight.

Can I use store-bought whipped topping instead of making the cream?

While it saves time, the flavor and texture just won’t match the homemade mascarpone cream in this recipe. The magic of the BEST Classic Italian Tiramisu Recipe comes from those simple, quality ingredients and a little love in the process.

Final Thoughts

I can’t wait for you to experience just how satisfyingly easy and downright delicious the BEST Classic Italian Tiramisu Recipe is. Whether it’s for a special gathering or a cozy night in, treat yourself and your loved ones to this Italian classic — one creamy, dreamy spoonful will have everyone asking for seconds!