Tiramisu holds a special place in my heart. It’s one of those desserts that feels effortlessly fancy, yet completely comforting.

The layers of espresso-soaked ladyfingers and creamy mascarpone filling bring together bold and delicate flavors in every bite.

This classic tiramisu recipe is made the traditional Italian way, with a zabaglione base—where the egg yolks are gently cooked with sugar before being combined with mascarpone and whipped cream.

It’s silky, balanced, and entirely irresistible.

Why You’ll Love This Recipe

Authentic Italian flavor, using cooked yolks for safety and richness

No baking required, yet still decadent and elegant

Creamy, light mascarpone layer with bold espresso depth

Make-ahead friendly—even better after chilling overnight

Perfect for holidays, dinner parties, or special moments

What You’ll Need (Ingredient Highlights)

Egg yolks + sugar – gently cooked for a rich, zabaglione base

Heavy whipping cream – whipped to add lightness

Mascarpone cheese – creamy, mild, and traditional

Espresso or strong brewed coffee – bold, unsweetened

Golden rum – adds complexity and warmth (optional)

Ladyfinger biscuits (Savoiardi) – crisp and absorbent

Unsweetened cocoa powder – for dusting the top

Pro Tips Before You Start

Use room temperature mascarpone to prevent curdling

Let brewed coffee cool completely before dipping the biscuits

Dip ladyfingers briefly—1–2 seconds per side is enough

Chill for at least 6 hours, ideally overnight for full flavor

Dust cocoa powder just before serving for a clean finish

How to Make Classic Tiramisu

Step 1: Make the Zabaglione

In a heatproof mixing bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler setup).

Whisk constantly for 8–10 minutes until the mixture thickens and lightens in color.

Remove from heat and let it cool to room temperature.

Step 2: Whip the Cream

In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to overmix.

Step 3: Combine with Mascarpone

Add mascarpone to the cooled zabaglione and gently fold until smooth and creamy.

Then fold in the whipped cream in batches until fully incorporated and fluffy.

Step 4: Dip the Ladyfingers

In a shallow bowl, combine cooled espresso and golden rum.

Quickly dip each ladyfinger into the mixture—just enough to soak the outer layer without becoming soggy.

Step 5: Layer the Tiramisu

Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch dish. Spread half of the mascarpone cream over the ladyfingers.

Repeat with another layer of dipped biscuits and the remaining cream.

Step 6: Chill and Finish

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

Right before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.

What to Serve It With

Fresh espresso, cappuccino, or brewed coffee

A glass of Vin Santo, Marsala, or Amaretto

A light main course beforehand—such as grilled chicken or pasta primavera

Fresh berries or a sprig of mint for garnish

Biscotti or Italian amaretti on the side for extra texture

Variations / Substitutions

Use dark rum, coffee liqueur, or Marsala wine in place of golden rum

Make it alcohol-free by omitting rum altogether

Add a layer of grated chocolate between cream layers for texture

Make individual portions in mason jars or ramekins for presentation

Use decaf espresso for a caffeine-free dessert

Storage & Leftovers

Store tiramisu covered in the fridge for up to 3 days

Do not freeze—texture changes when thawed

Only dust with cocoa before serving to keep the surface clean

Best flavor develops after resting overnight

Leftovers are perfect for next-day indulgence

FAQs

Can I make tiramisu without alcohol?
Yes! Simply skip the rum and dip the ladyfingers in espresso or coffee only.

Is it safe to use raw eggs?
This recipe cooks the egg yolks using a double boiler, making it safer than raw egg versions. Still, use fresh, high-quality eggs.

Can I use cream cheese instead of mascarpone?
Not recommended. Cream cheese is denser and tangier, which will change both flavor and texture. Stick with mascarpone for the classic result.

Can I prepare tiramisu in advance?
Absolutely. It’s even better after chilling overnight. You can make it up to 24 hours in advance.

What kind of ladyfingers should I use?
Use crisp Savoiardi-style ladyfingers—not the soft sponge cake type. The firm ones soak up espresso perfectly without falling apart.

Can I freeze tiramisu?
Technically yes, but the texture may suffer when thawed. For best results, enjoy fresh within 2–3 days.

Final Thoughts

There’s something incredibly satisfying about making a tiramisu from scratch—especially one that stays true to its Italian roots.

The zabaglione base adds richness without raw egg, the mascarpone lends creaminess, and espresso brings bold contrast.

It’s the kind of dessert that disappears quickly, and always gets people asking for the recipe.

Trust me—once you master this classic tiramisu, you’ll never want store-bought again.