Classic tiramisu is one of those desserts that never loses its charm. With layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a delicate dusting of cocoa powder, this iconic Italian treat feels luxurious while remaining surprisingly simple to prepare. It’s the kind of dessert that works for special occasions, dinner parties, or quiet evenings when you want something truly satisfying.

What makes classic tiramisu so special is its balance of flavors and textures. The bitterness of coffee, the gentle sweetness of the cream, and the soft yet structured layers come together in perfect harmony. If you enjoy elegant, creamy desserts with deep flavor, recipes like Chocolate Mousse offer a similar richness and smooth texture that dessert lovers appreciate.

This classic tiramisu recipe is designed to be reliable, authentic in spirit, and easy enough for home cooks of any level.

Classic Tiramisu

5 from 1 vote

Authentic Italian tiramisu made with espresso-soaked ladyfingers and a light mascarpone cream. No heavy cream, just eggs, sugar, and mascarpone for a traditional texture.

Pin Recipe

Prep Time 30

Total Time 4 30

Servings: 8 slices

Course: Dessert

Cuisine: Italian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

Mascarpone cream:
500 g mascarpone, cold
4 large eggs, separated
5 ml vanilla extract
1 pinch fine salt
Coffee dip:
300 ml strong espresso, cooled
40 ml Marsala wine (optional)
Assembly:
300 g ladyfingers (savoiardi)
15 g unsweetened cocoa powder (for dusting)

Equipment

Mixing bowls
Electric whisk (or hand whisk)
Spatula
Glass or ceramic serving dish

Method

Brew espresso and let it cool to room temperature. Stir in Marsala if using.
Whisk egg yolks with sugar until pale and thick (3–4 minutes). Add vanilla, then mascarpone until smooth.
Whisk egg whites with salt to soft peaks. Fold gently into the mascarpone cream.
Quickly dip each ladyfinger in espresso (1–2 seconds per side). Arrange a snug layer in a 20×30 cm dish.
Spread half the mascarpone cream. Repeat with dipped ladyfingers and remaining cream.
Cover and chill at least 4 hours (better overnight). Dust with cocoa before serving.

Notes

Avoid over-soaking the ladyfingers; they should be moist but not soggy.
For alcohol-free tiramisu, skip Marsala and add extra vanilla.
For neat slices, chill overnight and use a warm knife.

Why this classic tiramisu works

A great tiramisu depends on technique rather than complexity. Lightly dipping the ladyfingers into espresso ensures they stay tender without becoming soggy. Whipping the cream properly creates an airy mascarpone mixture that feels rich but not heavy. Letting the dessert rest in the refrigerator allows the flavors to meld and the layers to set beautifully.

Each step is simple, but together they create a dessert that feels refined and indulgent.

Ingredient notes (what truly matters)

You’ll find exact measurements in the recipe card, but these tips make a real difference.

Mascarpone cheese
Use full-fat mascarpone for the creamiest texture.

Eggs
Fresh, high-quality eggs give structure and richness.

Ladyfingers
Traditional Savoiardi work best because they absorb liquid without falling apart.

Espresso or strong coffee
Freshly brewed and cooled coffee provides the signature flavor.

Cocoa powder
Unsweetened cocoa keeps the topping balanced and not overly sweet.

Tips for perfect classic tiramisu

Use cold mascarpone for a smoother cream
Do not oversoak the ladyfingers
Chill for at least 4 hours before serving
Dust cocoa powder just before serving

If you love layered, no-bake desserts, you’ll also enjoy No-Bake Oreo Cheesecake, which offers the same ease with a different flavor profile.

Variations you can try

Chocolate tiramisu
Add a layer of chocolate ganache between the cream layers.

Berry tiramisu
Replace coffee with berry syrup and add fresh berries.

Alcohol-infused tiramisu
Add a splash of Marsala wine, rum, or coffee liqueur.

Individual servings
Assemble in glasses for elegant single portions.

Each variation keeps the soul of classic tiramisu while offering a fresh twist.

Serving ideas

Classic tiramisu pairs beautifully with a cup of Iced Coffee or espresso, making it a perfect ending to any meal.

Storage and make-ahead

Storage
Refrigerate covered for up to 3 days.

Make-ahead
Tiramisu actually tastes better the next day.

Freezing
Can be frozen for up to 1 month, tightly wrapped.

Frequently asked questions

Can I make tiramisu without raw eggs?
Yes, use whipped cream only or a cooked custard base.

Why is my tiramisu watery?
Ladyfingers were likely over-soaked.

Can I use cream cheese instead of mascarpone?
You can, but the flavor and texture will differ.

Final thoughts

Classic tiramisu is proof that simple ingredients and thoughtful technique can create something truly unforgettable. Creamy, balanced, and deeply comforting, it’s a dessert that belongs in every home baker’s collection.

For general background on tiramisu, you can consult Wikipedia – Tiramisu.