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.
Full Recipe Card (Ingredients + Instructions)
Ingredients
6 large egg yolks
¾ cup granulated sugar
1 cup heavy whipping cream (cold)
16 oz mascarpone cheese (room temp)
1½ cups espresso or strong coffee (cooled)
2 tbsp golden rum
7 oz ladyfingers (Savoiardi)
2 tbsp unsweetened cocoa powder
Instructions
In a double boiler, whisk egg yolks and sugar for 8–10 minutes until thick. Let cool.
Whip cream to stiff peaks in a separate bowl.
Fold mascarpone into cooled yolk mixture, then fold in whipped cream.
Dip ladyfingers in espresso + rum quickly.
Layer half of ladyfingers in a 9×13 dish. Spread half of the cream mixture. Repeat layers.
Cover and chill for 6 hours or overnight. Dust with cocoa powder before serving.
