This post may contain affiliate links. Please read our disclosure policy.
If you love Italian desserts, this classic tiramisu is a must-make. I have been making it for years and it is still the version I trust the most. It tastes like something you would order in a small café in Italy: bold espresso, crisp Savoiardi ladyfingers, creamy mascarpone filling, and a soft cocoa finish.
There is no baking involved and only a few ingredients.
The result is elegant, rich, light, and honestly impossible to stop eating. It is also the perfect make-ahead dessert because it needs time to rest in the fridge so the flavors can settle and the texture becomes silky.
Original post from 2014. Updated in 2019 and in 2025.
WHAT IS TIRAMISU
Tiramisu is a layered Italian dessert made with espresso-soaked Savoiardi cookies and a soft mascarpone cream. Once chilled, the layers come together into a creamy, coffee-rich dessert that melts in your mouth.
Even though it looks impressive, the process is straightforward and very forgiving.
WHY THIS RECIPE WORKS
• Authentic flavor with real mascarpone and espresso
• Only a handful of ingredients
• No baking
• Light, creamy texture (not heavy or overly sweet)
• Make-ahead friendly
• Simple enough for beginners but special enough for guests
I have tried variations over the years and always return to this original method. It just works.
INGREDIENT NOTES
Savoiardi
Also called Italian ladyfingers. They are crisp and soak up espresso quickly, so do not leave them in the coffee for too long.
Mascarpone
An Italian cream cheese that gives the filling its signature richness. Bring it to room temperature so it blends smoothly, but do not let it get warm or melted.
Espresso
Fresh and strong is best. I usually make it with a Nespresso machine or moka pot.
Alcohol
Optional. You can use dark rum, Marsala, or coffee liqueur. The flavor is subtle but really enhances the coffee notes.
Eggs
Traditional tiramisu is made with raw eggs. Use fresh, properly refrigerated eggs. Pasteurized eggs are an option if you prefer.
HOW TO MAKE TIRAMISU
- Brew espresso. Let it cool. Add alcohol if using.
- Whisk egg yolks and sugar until pale and thick.
3. Fold in mascarpone until smooth.
4. Whip egg whites to stiff peaks with a pinch of salt.
5. Gently fold the whipped whites into the mascarpone cream.
6. Lightly dip lady fingers into espresso. Do not soak.
7. Layer dipped cookies in a 9 x 13 dish.
8. Spread half of the cream over them.
9. Repeat with a second layer of Savoiardi and cream.
10. Cover and refrigerate at least 6 hours or overnight.
11. Dust with cocoa before serving and slice chilled.
That is it. Simple and delicious.
TIPS FOR SUCCESS
• Do not over soak the cookies
• Mascarpone should be room temperature, not melted
• Whip whites to stiff peaks so the filling is light
• Chill several hours so the layers set properly
• Dust with cocoa right before serving
FREQUENTLY ASKED QUESTIONS
Yes. Tiramisu needs time to set, so making it ahead is ideal. Chill at least 6 hours. Overnight is best for both texture and flavor.
Store in the refrigerator up to 3 days. Keep covered so it doesn’t absorb fridge smells.
Yes. Wrap tightly and freeze for up to 1 to 2 months. Thaw in the refrigerator before serving.
I prefer it fresh, but if necessary – freeze it.
Yes. The dessert will still taste great. Just leave it out.
I don’t recommend it. Cream cheese is tangier and denser, so the texture and flavor won’t be authentic.
Usually one of two reasons:
– The mascarpone was too warm and loosened the mixture
– The egg whites weren’t whipped to stiff peaks
Chilling will help it firm up, but texture won’t be perfect.
SERVING
- Top with chocolate shavings if you want to make it extra special.
- Serve chilled.
- Dust with cocoa just before slicing.
IS TIRAMISU MADE WITH RAW EGGS
Yes. Traditional tiramisu is made with raw eggs.
If you prefer, you can use pasteurized eggs for peace of mind. Always keep eggs refrigerated and handle them properly.
If you’re pregnant, immunocompromised, or serving this to young children, use pasteurized eggs.
What liquor can be used in tiramisu
The alcohol is optional.
This recipe is wonderful with:
- Grand Marnier
- Marsala wine
- Dark rum
- Coffee liqueur
Skip it completely if you prefer a no-alcohol version. The flavor will still be great.
More Tiramisu Recipes:
Tiramisu Cheesecake:
Classic Tiramisu Recipe
Ingredients
- 6 shots espresso or about 2 cups, cooled
- 6 eggs, separated
- Pinch of salt, optional
- 3 to 4 tbsp granulated sugar, to taste
- 3 packages Savoiardi ladyfingers, about 36 to 48 cookies
- 1 lb 0.5 kg mascarpone cheese, at room temperature
- Optional: 2 tsp dark rum, Marsala, or coffee liqueur
- 2 tbsp unsweetened cocoa powder, for dusting
- Optional: chocolate shavings
Video
Instructions
- Prepare espresso and let it cool to room temperature. Add rum or liqueur if using.
- In a bowl, whisk egg yolks and sugar for about 4 to 5 minutes, until pale and thick. Gently fold mascarpone into the yolk mixture. Set aside.
- In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold the whipped egg whites into the mascarpone mixture. Work gently to keep the cream light.
- Lightly dip each Savoiardi cookie into the espresso and arrange in a 9 x 13 inch (23 x 33 cm) dish. Do not soak.
- Spread half of the mascarpone cream over the cookies.
- Repeat with another layer of dipped cookies and the remaining cream.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Dust with cocoa powder before serving. Slice and enjoy.
Notes
Raw eggs are traditional. Use pasteurized eggs if preferred.
If using a smaller dish, you may be able to create three layers instead of two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks RIDICULOUSLY amazing – yum! Love that you’re sharing classic recipes – they truly are the best!
Thanks!
Wow, this really is a classic recipe! I am super happy that you used the separated eggs which so many recipes skip making “cheat” versions 🙂 You know what you’re doing Mira!!
Thanks Nagi!
Nice work, Mira! This looks stunningly delicious! I am a sucker for a good tiramisu and love the variations that I find through reading and making recipes. It’s hard to let it set in the fridge, though. I always want to dig right in! Your photography is beautiful! Happy Friday to you too! Enjoy your weekend!
Thans for stopping by Traci! Have a great weekend!
This is beautiful! Tiramisu was my favorite dessert until I chose to go vegan. I have to say, I really miss it, and will probably never attempt to veganize it because I’m not sure that is possible. Oh well, I’ll find a new favorite. 🙂
Thanks Linda! I’ve thought of veganazing it, but I haven’t found anything that works 🙂
I love a classic tiramisu and this looks like a great one. Can’t wait to try it.
Thanks Janette!
Happy Halloween Mira! Your tiramisu looks amazing! I cannot resist a good looking tiramisu. Pinned!
Thanks for pinning Oana! Happy Halloween !
This.. looks… INCREDIBLE! Tiramisu is one of my favorite desserts! Each year, my husband and I meet up with the same large group of people in Italy to go skiing over Christmas and every night at dinner in the hotel everyone orders the tiramisu first and puts it aside for dessert later. This is because if you wait until dessert time to actually order, they run out! It took us a few years to learn this trick 😉
Although I enjoy tiramisu every chance I get, I have never actually made it! I can’t wait to try your recipe!
Hey Kathleen, what a fun story, glad you’ve been going skiing in Italy! Tiramisu is really easy to make at home, too!
Mira this looks as if it has just been pulled straight out of a restaurant menu! Beautiful!
ThanksTash!
You can never go wrong with tiramisu- it’s a classic for a reason! I love it so much and your version is just perfection. Gorgeous photos as well!
Thanks a lot Allie!
Hello!
Your pics make me want to have this delicious dessert right now! 🙂
Thank you for the recipe and for the inspiring photos.
Thanks Regina!