Traditional Italian Tiramisu

Save this recipe on:

Delicate layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder come together to create this Traditional Italian Tiramisu. It’s a dessert that’s both luxurious and comforting, balancing bold coffee flavors with a silky, sweet creaminess that melts in your mouth. Whether you’re ending a romantic dinner or celebrating a special moment, this classic treat never fails to impress.

Originating from the Veneto region in Italy, tiramisu has become a beloved dessert around the world, admired for its simple ingredients and no-bake ease. With every bite, you’ll taste the harmony of contrasting textures and flavors—soft yet structured, sweet but slightly bitter. This timeless dessert is elegance in every spoonful.

Why You’ll Love This Traditional Italian Tiramisu

• No baking required, making it perfect for any season
• Decadent, yet incredibly light and creamy
• Make-ahead friendly and even better the next day
• A crowd-pleasing classic with authentic Italian roots
• Balanced with just the right hint of coffee and cocoa

---

Preparation Phase & Tools to Use

To make a flawless tiramisu, you’ll need a few essential tools: a mixing bowl (preferably glass or stainless steel) for beating the mascarpone and cream, a handheld or stand mixer for achieving that fluffy, airy texture, and a shallow dish to quickly dip the ladyfingers into the espresso. A rubber spatula is useful for folding ingredients without deflating the mixture, while a fine-mesh sieve is key for dusting the cocoa powder evenly across the top. Lastly, assemble everything in a rectangular baking dish or trifle dish to showcase those beautiful layers.

Each tool plays an important role in maintaining the texture and structure of the dessert. The mixer is crucial to creating volume in the cream mixture, the shallow dish ensures an even soak for each ladyfinger, and the fine sieve gives you that elegant final cocoa dusting.

---

Preparation Tips

Use room temperature mascarpone to avoid lumps in the cream mixture, and make sure the whipped cream reaches soft peaks for a stable yet light texture. When dipping ladyfingers in espresso, do it quickly—just a second or two per side—to prevent them from becoming soggy. Letting the tiramisu chill for at least 6 hours (ideally overnight) helps the flavors meld and the layers set properly. For the most authentic flavor, opt for strong brewed espresso and high-quality cocoa powder.

---

Ingredients for this Traditional Italian Tiramisu

• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) heavy cream, cold
• 1 1/4 cups (300g) mascarpone cheese, room temperature
• 2 cups (480ml) strong brewed espresso or coffee, cooled to room temperature
• 1/2 cup (120ml) coffee liqueur (optional, like Kahlúa or Marsala wine)
• 2 packs (about 7 oz or 200g) of Italian ladyfingers (savoiardi)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

---

Step 1: Make the Cream Base

In a large mixing bowl, whisk the egg yolks and granulated sugar together until thick, pale, and creamy. This can take about 5–7 minutes with an electric mixer on medium-high speed. The mixture should form ribbons when lifted with a spoon. Set aside.

---

Step 2: Whip the Cream

In a separate bowl, beat the cold heavy cream until it forms soft peaks. Don’t over-whip, or the cream will become grainy. The goal is a smooth, cloud-like texture that will lighten the mascarpone mixture beautifully.

---

Step 3: Add Mascarpone to the Yolk Mixture

Gently fold the mascarpone cheese into the egg yolk mixture until fully combined and smooth. This will add a rich, velvety base to your tiramisu. Make sure the mascarpone is at room temperature to avoid lumps.

---

Step 4: Combine Whipped Cream and Mascarpone Mixture

Using a spatula, gently fold the whipped cream into the mascarpone mixture. Work in batches and fold carefully to retain the airiness. The resulting cream should be light, fluffy, and stable enough to hold layers.

---

Step 5: Prepare the Espresso Dip

In a shallow bowl, combine the cooled espresso with coffee liqueur (if using). Stir well. This mixture will soak into the ladyfingers and provide the tiramisu with its signature coffee flavor.

---

Step 6: Dip and Layer Ladyfingers

Quickly dip each ladyfinger into the espresso mixture—about 1 second per side—and line the bottom of your serving dish with a single layer. Do not oversoak them, or they will fall apart.

---

Step 7: Add the Cream Layer

Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly with a spatula. This creates a creamy contrast to the soaked biscuit base.

---

Step 8: Repeat the Layers

Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top evenly, ensuring it reaches all corners of the dish.

---

Step 9: Chill and Set

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight. This allows the flavors to meld and the dessert to set into perfect sliceable layers.

---

Step 10: Finish with Cocoa

Right before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Add chocolate shavings if desired for an extra decadent finish.

---

Notes

Traditional Italian Tiramisu relies on the quality of its ingredients, so choose the best you can find. Mascarpone should be fresh and not overly watery. If you’re concerned about raw eggs, use pasteurized yolks or make a sabayon by gently cooking the yolks with sugar over a double boiler. The dessert improves with time, becoming more flavorful and set after several hours in the fridge. Serve it cold for the best texture.

---

Watch Out for These Mistakes While Cooking

• Oversoaking the ladyfingers: Just a quick dip is enough. If they soak too long, they will break apart and turn mushy.
• Overwhipping the cream: Whip only to soft peaks; anything further can lead to grainy or butter-like consistency.
• Using cold mascarpone: This can lead to lumps. Let it come to room temperature for a smoother blend.
• Skipping the chill time: Rushing the setting process will ruin the texture. Plan ahead and refrigerate for at least 6 hours.
• Dusting too early: Add cocoa powder only before serving, or it can become damp and lose its vibrant look.
• Not using strong coffee: A weak brew won’t bring out the deep flavor tiramisu is known for.
• Uneven layering: Smooth out each layer to ensure an even bite and a clean presentation.

---

Storage Instructions

Tiramisu should be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 4 days. If you’d like to freeze it, wrap individual portions in plastic and then in foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving. Note: the texture may change slightly after freezing, but the flavor will still hold up.

---

Estimated Nutrition

• Serving Size: 1 slice (1/12th of recipe)
• Calories: 340 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 165mg
• Sodium: 55mg
• Total Carbohydrates: 28g
• Sugars: 16g
• Protein: 5g
• Fiber: 1g

---

Frequently Asked Questions

How long should tiramisu chill before serving?

Ideally, let it chill for at least 6 hours, but overnight is best for maximum flavor and firmness.

Can I make tiramisu without eggs?

Yes, you can substitute the egg yolks with extra whipped cream or a stabilized cream cheese mixture, though it will lose some of the richness of the traditional version.

Is there a non-alcoholic version?

Absolutely. Simply omit the liqueur and stick with strong brewed espresso or coffee.

Can I use cream cheese instead of mascarpone?

While not traditional, you can use full-fat cream cheese as a substitute in a pinch, but the texture and taste will differ.

What can I use instead of ladyfingers?

If ladyfingers are unavailable, try using sponge cake or pound cake cut into strips.

How do I avoid a soggy tiramisu?

Dip ladyfingers briefly—a second per side is enough. Letting them sit in the coffee too long is the most common mistake.

Can tiramisu be frozen?

Yes, tightly wrap and freeze it for up to one month. Thaw in the fridge overnight before serving.

Why is my cream layer runny?

Likely due to under-whipped cream or mascarpone that was too cold. Next time, whip cream to soft peaks and let mascarpone warm to room temp.

---

Conclusion

Traditional Italian Tiramisu is the perfect marriage of simplicity and elegance. With minimal ingredients and no baking required, it delivers maximum satisfaction in every creamy, coffee-infused bite. When prepared with care and allowed to rest, it becomes a showstopping dessert that’s sure to win over any crowd. Whether you’re sharing it with guests or treating yourself, this tiramisu brings a little taste of Italy right to your table.

---

Print

Save this recipe on: