If you’re craving real Italian flavor, this classic italian tiramisu recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.
Tiramisu layers espresso-soaked ladyfinger cookies with a rich, airy mascarpone cream, chilled until set and dusted with cocoa powder for Italy’s most famous no-bake dessert.
Ready in about 30 minutes from start to finish, this intermediate-friendly recipe makes 8 servings and comes together with 8 everyday ingredients. It’s the kind of Italian dish worth putting into regular rotation.
Why this recipe works:
- A quick one-to-two-second dip keeps the ladyfingers moist without turning mushy once layered and chilled.
- An airy mascarpone cream, not a dense whipped cream, is what gives tiramisu its signature light texture.
- Getting the layers and chill time right is what makes this intermediate, ready in about 30 minutes of active work.
- Makes 8 servings, an elegant no-bake dessert for entertaining.
✅ Quick Tip: Dip the ladyfingers quickly — just a second or two per side — since they absorb liquid fast and can turn mushy if soaked too long. Since there’s no cooking to mask imperfections, use the best quality, freshest ingredients you can find here.
Serving Suggestions: Serve chilled, sliced into squares, with a light dusting of extra cocoa powder.
Classic Italian Tiramisu
Ingredients:
Instructions
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Before you start, gather and prep all 8 ingredients listed above - wash, chop, measure, and have everything within reach.
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Whisk egg yolks and sugar over a double boiler until pale and thickened, about 5-6 minutes.
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Let cool.
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Fold the mascarpone into the cooled egg mixture until smooth.
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Gently fold in the whipped cream.
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Combine espresso and coffee liqueur in a shallow dish.
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Quickly dip each ladyfinger into the espresso mixture and arrange in a single layer in a baking dish.
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Spread half the mascarpone mixture over the ladyfingers.
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Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
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Cover and refrigerate for at least 4 hours, ideally overnight.
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Check the texture and let things cool slightly as needed before moving on to the final step.
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Dust with cocoa powder just before serving.
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Garnish as desired and serve promptly for the best texture and flavor from your Classic Italian Tiramisu.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 15g75%
- Cholesterol 210mg70%
- Sodium 90mg4%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dip the ladyfingers quickly - just a second or two per side - since they absorb liquid fast and can turn mushy if soaked too long. Since there's no cooking to mask imperfections, use the best quality, freshest ingredients you can find here.
Frequently Asked Questions
Is tiramisu safe to eat with raw eggs?
This recipe cooks the yolks gently over a double boiler; for extra safety, use pasteurized eggs.
Can I make tiramisu without alcohol?
Yes, simply omit the coffee liqueur - the espresso alone provides plenty of flavor.
How long does tiramisu keep?
It keeps well covered in the fridge for up to 3 days, and the flavor often improves after the first day.
