Classic Tiramisu
Tiramisu is Italy's most beloved dessert of espresso soaked ladyfingers layered with a light mascarpone cream and dusted with cocoa. It needs no baking and tastes better after a night in the fridge. Its name means "pick me up", and one bite shows why.
Why You Will Love This Classic Tiramisu
- Creamy, coffee-soaked layers with a cocoa finish
- No baking required
- Made a day ahead, so it is perfect for dinner parties
Ingredient Notes
Ladyfingers (savoiardi): Crisp Italian biscuits that soak up coffee without falling apart. Mascarpone: Rich, creamy Italian cheese that forms the filling. Espresso: Strong, cooled coffee for dipping. Eggs and sugar: Whipped to make a light, airy cream. Cocoa powder: For the classic dusting.
Tips for Perfect Tiramisu
Dip the biscuits quickly or they will turn soggy. Use pasteurised eggs for safety. Fold the mascarpone gently into the egg mixture so the cream stays light, and make sure the coffee is cool before dipping.
Serving and Storage
Chill for at least six hours, ideally overnight, then dust with cocoa just before serving. Tiramisu keeps for three days covered in the refrigerator.
Frequently Asked Questions
Is tiramisu safe with raw eggs?
Traditional tiramisu uses raw eggs. To reduce risk, use fresh pasteurised eggs, or cook the yolks gently over a water bath. Pregnant women and people with weakened immunity should avoid raw eggs.
Can I make tiramisu without alcohol?
Yes. Simply leave out the Marsala or coffee liqueur and use strong cooled coffee. The flavour is still rich and authentic.
Why is my tiramisu runny?
The ladyfingers may have soaked too long, or the mascarpone may have been over-whipped. Dip the biscuits quickly and fold gently. Chill for at least six hours to set.
How long does tiramisu need to chill?
At least six hours, ideally overnight. This gives the biscuits time to soften and the cream time to firm up.
Can I use something other than ladyfingers?
Savoiardi are best because they absorb coffee without collapsing. Sponge fingers work as a substitute, but soft sponge cake absorbs too much.
How long does it keep?
It keeps for up to three days in the refrigerator, covered. Dust with cocoa just before serving.
More Recipes You Will Love
- New York Cheesecake: rich, creamy classic with a biscuit crust
- Creme Brulee: vanilla custard with a crackling caramel top
- Classic Beef Lasagna: layered baked pasta, a great main before tiramisu
- Turkish Coffee: strong, foamy coffee to finish the meal
- 6 egg yolks (pasteurised)
- 3/4 cup sugar
- 500 g mascarpone
- 1.5 cups heavy cream
- 2 cups strong espresso (cooled)
- 3 tablespoons coffee liqueur (optional)
- 24 ladyfinger biscuits
- Unsweetened cocoa powder (for dusting)
- 1 Brew and Cool the EspressoBrew 2 cups of strong espresso and pour it into a shallow dish that is wide enough to dip a ladyfinger in. Stir in 3 tablespoons of coffee liqueur if you are using it. Leave it to cool completely.Tip: The coffee must be fully cooled, as hot coffee would melt the biscuits straight away. Brew it first so it has time to cool while you make the cream.
- 2 Set Up a Double BoilerPour about 5 cm of water into a saucepan and bring it to a gentle simmer. Choose a heatproof glass or metal bowl that sits on top of the pan without touching the water.Tip: The bowl must not touch the water, as direct heat would scramble the yolks. Keep the water at a gentle simmer, not a rolling boil.
- 3 Whisk the Yolks and SugarPut the 6 egg yolks and 3/4 cup of sugar in the bowl and whisk them together by hand until they are combined and slightly paler.Tip: Use pasteurised eggs if you can. Make sure the yolks are separated cleanly, with no trace of white, so that the mixture whisks up properly.
- 4 Cook Until Thick and PalePlace the bowl over the simmering water and whisk constantly for 8 to 10 minutes, until the mixture is thick, pale and fluffy, and falls from the whisk in a ribbon. If you have a thermometer, it should reach about 71 C.Tip: Whisk without stopping and keep the heat gentle so that the yolks do not scramble. Gently cooking the yolks also makes the dessert safer to eat.
- 5 Cool the Egg MixtureLift the bowl off the heat and keep whisking for 2 minutes. Leave it to cool to room temperature, about 15 minutes, whisking now and then. To speed this up, set the bowl in a larger bowl of iced water.Tip: Make sure the yolk mixture is completely cool before adding the mascarpone, as a warm base will melt it and make the cream runny.
- 6 Loosen the MascarponePut the 500 g of cold mascarpone in a large bowl and stir it very gently with a spatula for a few seconds, just to loosen it and make it smooth.Tip: Do not beat the mascarpone, because it can split and turn grainy. Use it straight from the fridge.
- 7 Fold the Mascarpone into the YolksAdd the cooled egg mixture to the mascarpone and fold gently with a spatula until the cream is completely smooth and no streaks remain.Tip: Fold with slow, gentle strokes. If you see small lumps, keep folding rather than whisking hard.
- 8 Whip the Cream to Stiff PeaksIn a clean bowl, whip the 1.5 cups of cold heavy cream with an electric mixer on medium-high speed for 3 to 4 minutes, until it forms stiff peaks that hold their shape when you lift the beaters.Tip: Stop as soon as you reach stiff peaks. Overwhipped cream turns grainy and buttery. Chill the bowl and beaters first for faster whipping.
- 9 Fold in the Whipped CreamFold the whipped cream into the mascarpone mixture in 3 additions, using a gentle up-and-over motion, until the cream is smooth, light and airy.Tip: Adding the cream in stages keeps as much air in it as possible. This airiness is what makes tiramisu so light.
- 10 Dip the Ladyfingers QuicklyDip each ladyfinger into the cooled coffee for 1 to 2 seconds on each side, so it is damp but not soaked through, and lift it out quickly.Tip: A quick dip is enough, as the biscuits keep absorbing moisture from the cream. A long soak makes the tiramisu soggy and watery.
- 11 Make the First Biscuit LayerArrange 12 of the dipped ladyfingers in a single layer in the base of a 23 x 33 cm (9 x 13 inch) dish. Break a few to fill any gaps.Tip: Pack them close together so there are no big gaps. Dip and lay the biscuits one at a time rather than soaking them all at once.
- 12 Spread Half the CreamSpoon half of the mascarpone cream over the biscuits and spread it into an even layer, right to the edges, using a spatula.Tip: Spread gently so that you do not drag the biscuits out of place. Use a spatula to smooth the surface.
- 13 Add the Second Layer and CreamDip the remaining 12 ladyfingers and arrange them in a second layer over the cream. Spread the rest of the cream over the top and smooth the surface with a spatula.Tip: Make the final layer of cream thick and smooth, since it is the top layer that you will dust with cocoa.
- 14 Chill for at Least 6 HoursCover the dish with cling film and refrigerate for at least 6 hours, or overnight if you can, until it is set firm enough to slice.Tip: Chilling lets the biscuits soften and the flavours blend. Tiramisu tastes best the next day.
- 15 Dust with Cocoa and ServeJust before serving, sift unsweetened cocoa powder over the top through a fine sieve. Cut into squares with a sharp knife, wiping the blade clean between cuts, and serve cold.Tip: Dust with cocoa at the last minute, as it turns dark and patchy if it sits on the damp cream. Tiramisu keeps for up to 3 days covered in the fridge.