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Classic tiramisu final dish with a cocoa-dusted top and a creamy layered slice ready to serve.

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 minutes
Total Time 4 hours 30 minutes
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.
    Whisking egg yolks with sugar and mascarpone until smooth and creamy for classic tiramisu filling.
  3. Whisk egg whites with salt to soft peaks. Fold gently into the mascarpone cream.
    Folding whipped egg whites into mascarpone cream to make a light, airy classic tiramisu mixture.
  4. Quickly dip each ladyfinger in espresso (1–2 seconds per side). Arrange a snug layer in a 20×30 cm dish.
    Dipping ladyfingers in espresso for classic tiramisu and arranging the first layer in a baking dish.
  5. Spread half the mascarpone cream. Repeat with dipped ladyfingers and remaining cream.
    Spreading mascarpone cream over espresso-soaked ladyfingers to layer classic tiramisu.
  6. Cover and chill at least 4 hours (better overnight). Dust with cocoa before serving.
    Classic tiramisu chilled and dusted with cocoa powder 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.