The easiest and most delicious tiramisu recipe. This authentic Italian dessert is rich and creamy yet light as air, made with coffee-dunked Savoiardi (ladyfingers), a smooth mascarpone filling and finished with a dusting of cocoa powder. Ideal for gatherings or a special treat at home.
Tiramisu is a classic among Italian desserts — espresso-soaked Savoiardi, light and silky mascarpone cream, and a final dusting of cocoa. It’s indulgent but airy, so there’s always room for another slice.
What makes tiramisu authentic?
Authentic tiramisu relies on a few simple elements: quality Savoiardi, fresh eggs, mascarpone and strong coffee. Traditional recipes often use raw eggs (separating yolks and whites) rather than tempered eggs or whipped cream, and classic versions do not include alcohol — though many cooks add a splash of coffee liqueur for extra depth.
If you prefer to avoid raw eggs, you can use an eggless variation that preserves the flavours while making the dessert safe for those with concerns.
Ingredients – what you need
Gather the following: Savoiardi ladyfingers, mascarpone cheese, eggs (yolks and whites separated), sugar, strong brewed coffee (espresso is best), cocoa powder, grated dark chocolate and coffee liqueur (optional).
Step-by-step photos and recipe instructions
Separate the egg yolks and whites into two bowls. Add 3 tablespoons of sugar to the yolks and whisk with an electric mixer until pale and thick. Add the mascarpone and mix until smooth.
Clean the beaters thoroughly, then whisk the egg whites. When they start to foam, add 3 tablespoons of sugar and continue to beat until stiff, glossy peaks form. Be careful not to overwhip.
Fold one-third of the whisked egg whites into the mascarpone and yolk mixture to lighten it, then gently fold in the remaining whites in two more additions until fully incorporated.
Combine the espresso and coffee liqueur in a shallow bowl. Quickly dip each Savoiardi (about 1–2 seconds per side) so they absorb liquid without becoming soggy, and arrange an even layer in the base of your dish.
Spread half the mascarpone mixture over the first layer of soaked biscuits and sprinkle with grated dark chocolate. Repeat with a second layer of dipped Savoiardi and the remaining mascarpone.
Finish by dusting the top with cocoa powder. Chill in the refrigerator for at least 6–8 hours, or overnight, to allow flavours to meld and the ladyfingers to soften.
Top tips and recipe FAQs
- Whisking the eggs: Ensure no yolk contaminates the whites. Any fat prevents the whites reaching stiff, glossy peaks.
- Liqueur: If you want alternatives, try amaretto, dark rum, Marsala, brandy or Frangelico.
- Savoiardi: Use crisp Italian Savoiardi or Pavensini. Avoid soft cookies — the right texture matters.
- Topping: Cocoa powder will darken as it absorbs moisture; add a fresh dusting just before serving if you prefer a brighter finish.
- Rest time: Chill for at least 6 hours; overnight produces the best texture and flavour.
- Dish size: An 8×10 inch dish was used here; adjust the number of ladyfingers to your dish.
Tiramisu translates roughly to “pick me up” — a cheerful name for a dessert that lifts the spirits.
Yes. Traditional tiramisu is often made without alcohol, and omitting liqueur keeps it just as delicious.
Stored covered in the fridge, tiramisu will keep well for 2–3 days.
Freezing is possible but not recommended; dairy-based desserts can lose their creamy texture when frozen and thawed.
More delicious Italian desserts you might like
- Eggless Tiramisu (for an egg-free option)
- Strawberry Tiramisu with White Chocolate
- Tiramisu Ice Cream
- Chocolate Panna Cotta
- Chocolate Salami (Salame di Cioccolato)
- Italian Crostata (Jam Tart)
If you try this tiramisu recipe, please rate it and leave a comment — feedback is always welcome. Follow the author on social channels to see more recipes and updates.
Recipe first posted on 13 April 2018 and updated with improved photos and clearer tips.
Tiramisu – Authentic Recipe!
By Emily
Ingredients
- 2 cups mascarpone (500 g)
- Approximately 24 Savoiardi biscuits (ladyfingers)
- 1 cup strong brewed coffee (230 ml)
- 3 tablespoons grated dark chocolate
- 4 egg yolks, room temperature
- 3 egg whites, room temperature
- 6 tablespoons sugar
- 4 tablespoons coffee liqueur (optional)
- 1 tablespoon cocoa powder
Instructions
- Separate yolks and whites into separate bowls. Add 3 tablespoons sugar to the yolks and whisk until pale and thick. Add mascarpone and whisk until smooth; set aside.
- With clean beaters, whisk the egg whites. When foamy, add 3 tablespoons sugar and whisk until stiff, glossy peaks form. Do not overwhip.
- Fold one-third of the whipped whites into the mascarpone and yolk mixture to lighten it, then fold in the remaining whites in two parts until fully incorporated.
- Mix espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger (about 2–3 seconds per side) and arrange an even layer in your dish, breaking biscuits to fit if needed.
- Spread half the mascarpone mixture over the layer of ladyfingers and sprinkle with grated dark chocolate.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone. Dust the top with cocoa powder.
- Chill in the refrigerator for 6–8 hours or overnight before serving.
Notes
- The recipe instructions were updated to whisk the yolks first and the whites second based on reader feedback.
- Ensure no yolk contaminates the whites for successful meringue.
- Substitute liqueurs as desired: amaretto, dark rum, Marsala, brandy or Frangelico all work well.
- Use crisp Savoiardi or Pavensini; avoid soft cookies.
- Top with cocoa just before serving for a fresh appearance if desired.
- Chill for at least 6 hours; overnight gives the best results.
- Store covered in the refrigerator for 2–3 days.
Nutrition
Approximate per serving: Calories 470 kcal | Carbohydrates 26 g | Protein 8 g | Fat 34 g | Saturated Fat 20 g | Cholesterol 187 mg | Sodium 78 mg | Potassium 92 mg | Sugar 15 g | Vitamin A 1075 IU | Calcium 109 mg | Iron 1.5 mg
Nutrition information is an estimate and should be used as a guide.