Classic Tiramisu is one of the most iconic Italian desserts, combining espresso-soaked ladyfingers with a light mascarpone cream.

🍰 Classic Tiramisu – Authentic Italian Dessert

• Classic Tiramisu is one of the most beloved Italian desserts, known for its perfect balance of bold espresso, delicate ladyfingers, and rich mascarpone cream. Originating in the Veneto region of Italy, tiramisu has become a symbol of Italian cuisine around the world. In this guide, you’ll learn the story behind tiramisu, tips for making it at home, and how to serve and store it like a true Italian.

What Makes Classic Tiramisu Unique

• Unlike many modern desserts, classic tiramisu does not rely on whipped cream or shortcuts. The base is made with mascarpone, fresh eggs, sugar, and a touch of vanilla, creating a silky, airy cream. Ladyfingers (savoiardi) are quickly dipped in strong espresso and layered with the cream. A dusting of unsweetened cocoa on top provides a subtle bitterness that balances the sweetness.
• The addition of Marsala wine or another fortified wine is optional, but in Italy it is often used to enhance the depth of flavor. The result is a dessert that is light yet satisfying, indulgent without being overly heavy.
• Classic Tiramisu is one of the most beloved Italian desserts, known for its origins in the Veneto region of Italy
• (Wikipedia – Tiramisu).

Ingredients and Their Role

• Mascarpone: The heart of tiramisu. Its rich, creamy texture is what makes the dessert so luscious.
• Eggs: Traditionally used raw in Italian recipes, eggs are essential for creating volume and a mousse-like consistency.
• Espresso: Strong, freshly brewed espresso gives tiramisu its signature kick. Always let it cool before dipping the ladyfingers.
• Ladyfingers (Savoiardi): These light sponge cookies soak up the coffee without falling apart, creating the structure of the dessert.
• Cocoa Powder: Unsweetened cocoa balances the creaminess with a slightly bitter edge.

By understanding these ingredients, you’ll see why Classic Tiramisu remains such a timeless recipe.

Tips & Tricks for Perfect Results

1. Don’t oversoak the ladyfingers: A quick dip in espresso is enough. Too much liquid will make them soggy.
2. Use cold mascarpone: This keeps the cream stable and prevents it from becoming runny.
3. Chill overnight: While four hours is the minimum, resting overnight allows the flavors to meld beautifully.
4. Alcohol or not?: If you prefer alcohol-free tiramisu, replace Marsala with extra vanilla. The result is just as delicious.
5. Cocoa last: Dust the cocoa right before serving. If added too early, it absorbs moisture and becomes dark and sticky.

Classic Tiramisu

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

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

 

1. Brew espresso and let it cool to room temperature. Stir in Marsala if using.
2. Whisk egg yolks with sugar until pale and thick (3–4 minutes). Add vanilla, then mascarpone until smooth.
   
3. Whisk egg whites with salt to soft peaks. Fold gently into the mascarpone cream.
4. Quickly dip each ladyfinger in espresso (1–2 seconds per side). Arrange a snug layer in a 20×30 cm dish.
   
5. Spread half the mascarpone cream. Repeat with dipped ladyfingers and remaining cream.
   
6. 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.

🛒 Recommended products for Tiramisu

• Savoiardi Forno Bonomi
• Mascarpone Ciresa 500 g
• Perugina Unsweetened Cocoa Powder 250 g
• Volumoon Stainless Steel Mixing Bowls (Set of 5)

Serving Suggestions

• Classic Tiramisu is best served chilled, sliced neatly into squares. Use a sharp knife dipped in warm water for clean cuts. Garnish with extra cocoa powder, shaved dark chocolate, or even chocolate-covered espresso beans for a more dramatic presentation.
• Pairing tiramisu with a small glass of Vin Santo, Marsala, or even a shot of espresso makes the dessert even more enjoyable.

Storage & Reheating

• Tiramisu should always be stored in the refrigerator, tightly covered, for up to three days. For longer storage, it freezes surprisingly well. Simply cut into portions, wrap tightly, and freeze for up to two months. To serve, thaw overnight in the fridge.
• Never heat tiramisu in the oven or microwave—this would ruin the delicate mascarpone cream. Instead, enjoy it cold, the way it is meant to be.

Why You’ll Love This Classic Recipe

• Whether you’re preparing a dessert for a dinner party, a family gathering, or simply treating yourself, Classic Tiramisu is always a crowd-pleaser. It’s simple enough for beginners yet impressive enough for special occasions. By following traditional Italian methods, you ensure that each bite tastes just like the tiramisu served in cafés across Italy.
• So grab your ladyfingers, brew a strong espresso, and prepare to make this iconic dessert that captures the essence of Italian indulgence. Once you try it, you’ll understand why Classic Tiramisu has remained one of the world’s favorite sweets for generations.
• If you enjoyed this Classic Tiramisu, check out more
• Italian Recipes
• like Lasagna Bolognese or Spaghetti Carbonara.