Classic Tiramisu Recipe Ingredients
- Mascarpone – The key ingredient in a traditional mascarpone tiramisu. It gives the cream its rich, silky texture and delicate sweetness. Use full-fat mascarpone for the best result; lighter substitutes won’t have quite the same effect.
- Eggs – Classic tiramisu uses both the yolks and the whites. Use fresh, good-quality eggs or pasteurized eggs.
- Superfine sugar – Also called caster sugar, it dissolves more readily into egg yolks than coarse granulated sugar. Regular white sugar works too, but you may need to whisk a little longer.
- Savoiardi ladyfingers – These Italian sponge biscuits absorb coffee while holding their shape when dipped briefly. For tiramisu with ladyfingers, look for crisp, dry Savoiardi in the international or cookie aisle.
- Espresso – Use strong black coffee or espresso and let it cool before dipping the biscuits. Hot coffee can make them fall apart too quickly.
- Marsala wine – Sweet Marsala adds a traditional Italian flavor. Stir it into the coffee. You can also use Amaretto or rum, or leave the alcohol out altogether.
- Cocoa powder – Use unsweetened cocoa between the layers and on top. Its slight bitterness balances the sweet mascarpone filling.
Optional:
- Dark chocolate – For extra richness, add a very thin layer of grated dark chocolate between the layers. It is not essential, but pairs beautifully with coffee and mascarpone.
- Amaretto – Replace Marsala with Amaretto if you prefer a sweeter flavor with a hint of almond.
- Alcohol-free version – Simply omit the Marsala and use only strong black coffee or espresso.
How to Make the Best Tiramisu Recipe?
- Use fresh eggs – Traditional tiramisu contains uncooked eggs, so use fresh, good-quality eggs. Keep in mind that even fresh eggs carry some food-safety risk when eaten raw. Pasteurized eggs are the safer option, especially for children, pregnant people, older adults, and anyone with a weakened immune system.
- Whisk the egg yolks and sugar until pale – Separate the yolks and whites. Add 4 tbsp of sugar to the yolks and whisk until thick, creamy, and pale yellow. This helps give the mascarpone cream the right texture.
- Add the mascarpone – Add the mascarpone to the yolk mixture and mix until smooth. Avoid beating too vigorously, which can make the mascarpone turn grainy.
- Whip the egg whites separately – Add 1 tbsp of sugar to the whites and beat until stiff peaks form. An electric mixer works best. The peaks should hold their shape when you lift out the beaters.
- Gently fold the egg whites into the cream – Add the whipped whites to the mascarpone mixture in batches, folding upward with a spatula. Keep as much air in the mixture as possible for a light, smooth cream.
- Prepare the coffee mixture – Combine the cooled espresso with Marsala wine. Strong coffee gives tiramisu its characteristic flavor.
- Dip the ladyfingers briefly – Dip each Savoiardi biscuit into the coffee mixture for just 1–2 seconds. They absorb liquid quickly and may break apart if soaked for too long.
- Layer the tiramisu – Spread a thin layer of mascarpone cream in the bottom of a dish. Add coffee-dipped ladyfingers, followed by more cream, and sift over some unsweetened cocoa. Repeat until you have used all the ingredients, finishing with a layer of cream.
- Chill thoroughly – For the best texture, refrigerate for at least 4 hours, preferably overnight. The flavors become even better as the layers settle.
- Finish with cocoa powder – Sift the final layer of cocoa over the tiramisu just before serving so it looks fresh. Serve and enjoy!
Tiramisu Nutrition (per serving)
Approximately 430 calories / 9 g protein / 32 g carbohydrates / 30 g fat / 1 g fiber / 22 g sugar
Classic Italian Tiramisu
A creamy Italian tiramisu layered with mascarpone, espresso-soaked Savoiardi ladyfingers, Marsala wine, and cocoa. This traditional dessert doesn’t need a healthier makeover. Great texture, strong coffee, and quality ingredients are what make it special.
Ingredients
Classic Tiramisu
- 5 eggs
- 5 tbsp superfine caster sugar (about 65 g / 2.3 oz)
- 500 g full-fat mascarpone (17.6 oz )
- 20 Savoiardi ladyfinger biscuits
- 250 ml strong espresso or black coffee (about 1 cup + 1 tbsp / 8.5 US fl oz )
- 80 ml sweet Marsala wine (about ⅓ cup / 2.7 US fl oz )
- 20 g unsweetened cocoa powder (0.7 oz )
Optional
- Grated dark chocolate
- Amaretto or rum instead of Marsala
- Extra cocoa powder for serving
Instructions
- Make the espresso or strong black coffee and let it cool.
- Separate the egg yolks and whites into two large bowls.
- Add 4 tbsp of sugar to the yolks and beat until thick, creamy, and pale yellow.
- Add the mascarpone to the yolk mixture and mix until smooth.
- Add 1 tbsp of sugar to the egg whites and beat to stiff peaks.
- Gently fold the whipped whites into the mascarpone cream, using upward strokes with a spatula. Do not overmix; the cream should stay light and airy.
- Mix the cooled espresso with the Marsala wine.
- Dip the Savoiardi ladyfingers individually into the coffee mixture for just 1–2 seconds so they do not fall apart.
- Spread a thin layer of mascarpone cream over the bottom of the dish.
- Arrange a layer of coffee-dipped Savoiardi ladyfingers on top.
- Add another layer of mascarpone cream and sift over a little cocoa powder.
- Add a second layer of coffee-dipped ladyfingers.
- Cover with the remaining mascarpone cream and smooth the surface.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, sift a generous layer of unsweetened cocoa over the top.
- Cut into portions or spoon into bowls. Enjoy!
Nutrition (per serving)
Calories: 430kcalCarbohydrates: 32gProtein: 9gFat: 30gFiber: 1gSugar: 22g
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Frequently Asked Questions
Tips on tiramisu ingredients, preparation, and storage.
This classic tiramisu includes 80 ml (about ⅓ cup) of sweet Marsala wine mixed into the coffee. For an alcohol-free version, leave out the Marsala and dip the ladyfingers in cooled coffee or espresso only.
Whisk egg yolks with sugar, mix in mascarpone, and gently fold in whipped egg whites. Briefly dip the Savoiardi ladyfingers in cooled coffee mixed with Marsala, then layer them with the cream and cocoa. Chill for at least 4 hours, preferably overnight.
Yes. Traditional tiramisu contains espresso or strong black coffee, so it normally contains some caffeine. You can use decaffeinated espresso if you prefer to avoid it.
Keep homemade tiramisu covered in the refrigerator at 4 °C (40 °F) or colder. For best quality, aim to eat it within 2–3 days. Because the eggs are uncooked, handle and store the dessert carefully.
Full-fat cream cheese softened with a little heavy cream can work if you cannot find mascarpone, although the flavor will be tangier and the texture less traditional. For the classic Italian result, mascarpone is still the best choice.
