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.

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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.