Classic Tiramisu Recipe

I absolutely love sharing this Classic Tiramisu Recipe with friends because it perfectly balances rich, creamy mascarpone with the bold flavors of espresso-soaked ladyfingers. To me, this dessert is like a little slice of Italy on your plate—a luscious treat that feels both indulgent and sophisticated. Every spoonful brings together coffee’s warmth, the silky sweetness of mascarpone, and just the right dusting of cocoa to finish it off beautifully. It’s one of those recipes I keep coming back to whenever I want to impress guests or simply enjoy a cozy night in.

Why You’ll Love This Classic Tiramisu Recipe

What I find truly enchanting about this recipe is the harmony of flavors. The combination of strong coffee and smooth mascarpone creates such a nuanced profile that’s creamy but with a gentle espresso kick that keeps it from feeling overly sweet. I love how the ladyfingers soak up the coffee just enough to be moist without ever getting soggy, giving each bite a lovely texture contrast with the whipped cream mixture. It’s like a little dance of bold and delicate flavors happening right in your mouth.

When it comes to making dessert, I appreciate something that feels impressive but won’t stress me out, and this Classic Tiramisu Recipe fits that perfectly. The steps are straightforward, and you don’t need any fancy equipment beyond a good mixer and a casserole dish. I usually prepare it a few hours ahead (or even the day before), which means it’s a fantastic make-ahead dessert for gatherings or special dinners. For me, this tiramisu always stands out because it’s that classic, comforting crowd-pleaser that never gets old.

Ingredients You’ll Need

These ingredients are beautifully simple but essential, and each one plays a crucial role in building the flavor, texture, and look of this Classic Tiramisu Recipe. From the strong coffee soaking the ladyfingers to the creamy mascarpone filling, every element blends together perfectly.

• Prepared strong coffee (2 cups): The coffee infuses the ladyfingers, giving tiramisu its signature bold flavor.
• Instant espresso powder (1 1/2 Tbsp): Boosts the coffee intensity for a deeper espresso taste without extra brewing.
• Large egg yolks (7): Create a rich, silky custard base that thickens the filling wonderfully.
• Granulated sugar (1 cup): Balances the bitterness of coffee with just the right sweetness.
• Salt (1/8 tsp): Enhances the complex flavors and rounds out the sweetness.
• Heavy cream (1 1/2 cups, well chilled): Whipped to stiff peaks, it lightens the mascarpone mixture for that airy texture.
• Mascarpone cheese (16 oz.): The star ingredient providing creamy decadence and smoothness.
• Vanilla extract (1 tsp): Adds a subtle warmth and depth to the filling’s flavor.
• Ladyfingers (14 oz.): Light and crisp, they absorb the coffee perfectly without falling apart.
• Dutch process cocoa powder (3 1/2 Tbsp): For dusting between layers and on top, giving that classic chocolate finish.

Directions

Step 1: In a shallow bowl, whisk together the prepared strong coffee and instant espresso powder until fully dissolved. Set this coffee mixture aside to cool completely to room temperature before dipping the ladyfingers.

Step 2: Bring about one inch of water to a simmer in a medium saucepan over medium-high heat, then lower heat to moderately low to create a gentle double boiler effect.

Step 3: In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg yolks, sugar, and salt until combined. Set the bowl over the simmering water and whisk constantly.

Step 4: Keep whisking the egg mixture for about 6 to 10 minutes until it thickens and reaches 160 degrees Fahrenheit on an instant-read thermometer. Make sure to scrape down the sides occasionally to prevent cooked bits from forming.

Step 5: Remove the bowl from the heat immediately. Using an electric hand mixer at medium speed, beat the custard until it becomes thick and pale, about 3 minutes. Let it cool down to around 90 to 95 degrees Fahrenheit by stirring occasionally—this usually takes about 20 minutes.

Step 6: Meanwhile, in a large mixing bowl with clean, dry beaters, whip the chilled heavy cream. Start at medium-low speed and then increase to high, beating until very stiff peaks form. This will give your tiramisu its light, fluffy texture.

Step 7: Add the mascarpone cheese and vanilla extract to the cooled egg yolk custard. Blend these together gently with the hand mixer on low speed until smooth and combined without any lumps.

Step 8: Carefully fold the mascarpone-egg mixture into the whipped cream, making sure to keep the mixture light and airy. Once combined, chill the filling until you’re ready to assemble.

Step 9: Working quickly, dip each ladyfinger on both sides into the coffee mixture—don’t soak them too long or they’ll get soggy. Arrange half of the ladyfingers in a 13×9 inch pan, trimming as needed to fit snugly side by side.

Step 10: Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula to create a smooth layer.

Step 11: Dust the surface with 1 1/2 tablespoons of cocoa powder in an even layer to add that signature touch.

Step 12: Repeat the quick dipping and layering process with the remaining ladyfingers, then spread the remaining mascarpone mixture on top.

Step 13: Cover the pan with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld and the tiramisu to set perfectly.

Step 14: Just before serving, dust the top with the remaining 2 tablespoons of cocoa powder. Slice into portions and serve chilled. You can keep leftovers refrigerated for up to 3 days.

Servings and Timing

This Classic Tiramisu Recipe yields about 15 generous servings, making it perfect for larger gatherings or special celebrations. The active prep time is around 50 minutes, mostly spent whisking and assembling, while no actual cooking is required. However, the tiramisu needs to chill in the fridge for at least 4 hours—this resting time helps the flavors to truly develop and the dessert to set with the perfect texture. So in total, you’re looking at roughly 4 hours and 50 minutes from start to finish, though it’s mostly hands-off once assembled.

How to Serve This Classic Tiramisu Recipe

When I serve tiramisu, I love to keep things elegant but simple. This dessert really shines when paired with a robust cup of espresso or a creamy cappuccino to echo the coffee notes inside. If you want to go the wine route, a sweet dessert wine like Vin Santo or a glass of Marsala, which is actually tradition in many Italian households, pairs beautifully with this tiramisu.

Presentation-wise, I find that serving tiramisu in a pretty glass or ceramic dish adds a rustic charm, especially if you’re slicing portions for family or friends. Dusting the top generously with cocoa powder right before serving keeps it looking fresh and inviting. If you want to get creative, adding a few chocolate shavings or a sprig of fresh mint can elevate the dish. I always recommend serving it chilled because the layers hold their shape beautifully and the flavors taste the most vibrant when cold.

This dessert is an ideal choice for holidays, dinner parties, or even a cozy weeknight treat when you want to feel like you’re spoiling yourself a little. Because it’s rich but not too heavy, it’s also a lovely way to end a festive meal without feeling weighed down. I usually cut slices about 3×3 inches, which is just right for a satisfying but not too large portion.

Variations

One of the joys of this Classic Tiramisu Recipe is how adaptable it is. For instance, if you want to give it a fruitier twist, you can substitute the coffee soaking liquid with a coffee cocktail by adding coffee liqueur like Kahlúa or Amaretto, which adds warmth and complexity. For a non-alcoholic twist, infused coffee with vanilla or cinnamon can layer in extra flavor without changing the overall balance.

If you or your guests need gluten-free options, you can find gluten-free ladyfingers that work just as well, no compromise on texture or taste. And for those looking for a dairy-free or vegan adaptation, I’ve experimented with coconut cream in place of heavy cream and vegan mascarpone alternatives made from cashews; while it’s a different flavor profile, it’s delicious and creamy.

Another variation that I enjoy is adding a little orange zest to the mascarpone mixture to brighten the flavors or sprinkling finely chopped toasted hazelnuts between the layers for added crunch. Although traditional tiramisu is a no-bake dessert, some people like to lightly toast their ladyfingers for a crunchier contrast, which adds an interesting texture that’s quite nice.

Storage and Reheating

Storing Leftovers

After serving, any leftover tiramisu should be kept covered tightly with plastic wrap or stored in an airtight container to prevent it from absorbing other fridge odors. I recommend storing it in the refrigerator where it will keep its freshness and texture for up to 3 days. Because tiramisu is delicate, avoid leaving it out at room temperature for extended periods.

Freezing

If you want to freeze tiramisu, it’s best to do so before dusting with cocoa powder. Wrap the entire dish tightly with plastic wrap and then a layer of aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator. The texture will be slightly different after freezing but still delicious. Just add fresh cocoa powder on top before serving for the best presentation.

Reheating

Tiramisu is traditionally served chilled, so reheating isn’t really recommended because warming can break down the creamy texture and soften the ladyfingers too much. If you prefer it a little less cold, let it sit at room temperature for 15 to 20 minutes before serving. This helps bring out the flavors without risking a loss in texture.

FAQs

Can I use regular coffee instead of espresso for this Classic Tiramisu Recipe?

Absolutely! While espresso or strong coffee is traditional to give tiramisu its bold coffee flavor, a very strong brewed regular coffee works just fine as a substitute. Just make sure it’s cooled completely before dipping your ladyfingers to avoid sogginess.

Is it necessary to use raw egg yolks in the filling?

This recipe uses a gentle cooking process, heating the egg yolks with sugar to 160 degrees to make a safe, silky custard base. Using raw egg yolks without cooking them is generally not recommended for food safety. If you’re concerned about raw eggs, this is a great method that cooks them gently yet keeps the texture rich and smooth.

How long can I prepare the tiramisu in advance?

I like to prepare tiramisu at least 4 hours ahead to allow the flavors to meld and the dessert to set properly. It’s even better if made the day before and kept refrigerated, as this really enhances the texture and taste, making it a perfect make-ahead dessert.

Can I make tiramisu without alcohol?

Definitely! Many classic recipes include coffee liqueurs for extra flavor, but this version uses just coffee and espresso powder for that delicious coffee taste without any alcohol. You can enjoy every bit of its rich flavor without spirits.

What’s the best way to dust cocoa powder on top?

For an even, fine cocoa dusting, I use a small fine-mesh sieve or sifter and gently tap it over the surface. This creates that beautiful delicate finish characteristic of great tiramisu and adds a subtle bitter chocolate hint that balances the sweetness perfectly.

Conclusion

I truly hope you’ll give this Classic Tiramisu Recipe a try—it’s one of my all-time favorite desserts and always a crowd-pleaser. There’s something so wonderfully comforting about the creamy layers and that punch of espresso that feels both elegant and homey. Whether you’re hosting a party or simply treating yourself, this tiramisu brings a little joy with every bite. Trust me, once you make it, it’ll become a go-to recipe in your collection just like it is in mine!

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