Classic Tiramisu
Tiramisu is a layered Italian dessert of espresso-soaked ladyfingers and silky mascarpone cream, finished with a dusting of cocoa. It tastes rich, creamy and just bitter enough.
- 50 minTotal time
- 9Servings
- 430kcal / serving
- 8 gProtein
This version cooks the egg yolks over a water bath, so the cream is safe and extra smooth. It takes about 50 minutes of work, then chills overnight for the best texture. It serves 9.
The science: why this works
- Cooking the yolks to 160°F (71°C) makes them safe to eat and gives a thick, custardy zabaglione.
- Cooling the zabaglione before folding it into the mascarpone keeps the cream from turning runny.
- Folding whipped cream into the mascarpone makes the filling light and airy rather than heavy.
- A quick dip is all the ladyfingers need, since they soak up the coffee more as they chill.
- Chilling overnight lets the layers soften and set, so the tiramisu cuts cleanly.
Why cook the yolks
Heating yolks to 160°F (71°C) kills bacteria such as salmonella and thickens them. Constant whisking over gentle heat spreads the heat evenly, so the yolks turn into a smooth foam. Hotter or unwhisked yolks would scramble.
Learn: Cook eggs gently →Why a quick dip
Ladyfingers are dry, porous and absorb liquid fast. A 1 to 2 second dip leaves the centers dry. During the long chill the moisture spreads evenly, so the cookies turn cake-like. Soaking too long makes them fall apart.
Learn: Proteins set when they heat →Why mascarpone is gentle
Mascarpone is a very high-fat cream cheese. Beating it too hard breaks the fat and makes it grainy and curdled. Beating it briefly with a spatula, then folding in cooled yolks and whipped cream, keeps it smooth.
Learn: Cream fat and whipping →Classic Tiramisu
50 min · 9 servings · Italian · Dessert
Ingredients
Makes 9 servings
- 6large egg yolks
- 100 ggranulated sugar (1/2 cup)
- 60 mlmarsala wine or water (1/4 cup)
- 500 gmascarpone, cold
- 240 mlcold heavy cream (1 cup)
- 1 tspvanilla extract
- 360 mlstrong brewed espresso or coffee, cooled (1 1/2 cups)
- 2 tbspcoffee liqueur or rum, optional
- 24crisp ladyfingers (savoiardi), about 200 g
- 2 tbspunsweetened cocoa powder, for dusting
Method
Tips for the best result
- Use crisp Italian savoiardi, not the soft sponge style.
- Let the espresso cool completely before dipping.
- Make it the day before for the best flavor and clean slices.
Mistakes to avoid
- Soaking the ladyfingers too long makes a soggy, watery dessert, so dip for only 1 to 2 seconds.
- Overbeating mascarpone makes a grainy cream, so mix it gently.
- Folding in warm egg mixture melts the cream, so cool it fully.
Variations and swaps
- Add a layer of fresh raspberries between the cream layers.
- Use dark rum or amaretto in place of the coffee liqueur.
- Make it in individual glasses for parties.
- Swap marsala for water or extra espresso for an alcohol-free version.
- Swap mascarpone for a mix of 300 g cream cheese and 200 ml heavy cream if you cannot find it.
- Swap heavy cream for extra mascarpone for a denser, richer cream.
Storing and reheating
Cover and refrigerate for up to 3 days. It is best on day 1 or 2. Freeze, covered, for up to 1 month and thaw in the fridge overnight.
Classic Tiramisu: questions
Is tiramisu made with raw eggs?
Traditional tiramisu often uses raw eggs. This recipe cooks the yolks to 160°F (71°C) over a water bath, so it is safe and extra creamy.
How long does tiramisu need to chill?
It needs at least 6 hours, and overnight is best. The cream sets and the ladyfingers soften into a cake-like layer.
Can I make tiramisu without alcohol?
Yes. Use water or extra espresso instead of the marsala, and skip the liqueur. The flavor is still rich and coffee-forward.
Why is my tiramisu soggy?
The ladyfingers were soaked too long or the coffee was too hot. Dip them for 1 to 2 seconds in cooled coffee.
What can I use if I cannot find mascarpone?
Beat 300 g cream cheese with 200 ml heavy cream until smooth. The flavor is tangier, but the texture is close.
