Name: Classic Italian Tiramisu Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 16 oz Mascarpone cheese (450g), cold from the fridge; 4 egg yolks; 2/3 cup granulated or caster sugar (133g); 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites; 30-36 ladyfingers; 1 1/2 cup strong black coffee, room temperature (360g); 2 tbsp cocoa powder, for dusting

If you’ve ever craved that melt-in-your-mouth Italian dessert that feels like a little cloud of coffee and cream, you’re going to adore this Classic Italian Tiramisu Recipe. I absolutely love how this tiramisu turns out—rich, smooth, with just the right kick of espresso and a gentle dusting of cocoa on top. When I first tried making tiramisu at home, I struggled to get that delicate balance, but this recipe nails it every time, and I think you’ll find it just as delightful as my family does.

❤️

Why You’ll Love This Recipe

Authentic Flavor: This recipe stays true to classic Italian tiramisu, letting the coffee and mascarpone shine.
Simple Ingredients: No crazy exotic stuff here—just a few quality staples that you can easily find.
Flexible Technique: You can use either heavy cream or egg whites to get that perfect airy texture.
Crowd-Pleaser: Every time I bring this tiramisu out, friends and family go crazy for it.

A square piece of layered tiramisu sits on a white plate with a wavy edge. The dessert shows four distinct layers: two light brown soaked biscuit layers alternating with two thick cream layers in off-white, topped with a dusting of dark brown cocoa powder. There is a small bite taken from one corner, showing the creamy texture inside. A gold fork rests on the plate to the left side, and two coffee beans are placed in the foreground on a white marbled surface. In the background, a blurred second piece of tiramisu on a white plate can be seen. Photo taken with an iphone --ar 2:3 --v 7 - Classic Italian Tiramisu, authentic tiramisu recipe, homemade tiramisu, coffee and mascarpone dessert, easy Italian tiramisu

Ingredients You’ll Need

These ingredients work together beautifully to create the signature creamy, coffee-infused layers of a Classic Italian Tiramisu Recipe. I always recommend using quality mascarpone like Galbani if you can find it—it really makes a difference. Also, pick ladyfingers that are fresh and firm, as they’ll soak up the coffee perfectly without falling apart.

Flat lay of a smooth mound of fresh mascarpone cheese, four whole uncracked brown eggs, a small white bowl filled with fine granulated sugar, a tiny white bowl with clear vanilla extract, a pinch of natural sea salt crystals in a white bowl, a small white bowl holding thick heavy cream, several crisp golden ladyfingers neatly arranged, a small white bowl of strong black coffee, and a small white bowl of rich cocoa powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Italian Tiramisu, authentic tiramisu recipe, homemade tiramisu, coffee and mascarpone dessert, easy Italian tiramisu

Mascarpone cheese: Choose cold mascarpone straight from the fridge to keep the creaminess smooth and stable.
Egg yolks: They provide that rich custard-like base; make sure they’re fresh.
Granulated or caster sugar: I love caster sugar for its fine texture, but granulated works fine too.
Vanilla extract: Adds subtle warmth without overpowering the coffee flavor.
Salt: Just a pinch to balance sweetness and enhance the creaminess.
Heavy cream or egg whites: Whipped heavy cream gives a velvety feel, while egg whites make it lighter; either way, chill well for best results.
Ladyfingers: Integral to tiramisu’s texture; soak in coffee briefly, not too long, so they hold shape.
Strong black coffee: Fresh brewed and cooled—espresso works beautifully too for a more intense flavor.
Cocoa powder: Unsweetened, to dust the top right before serving for that classic finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about the Classic Italian Tiramisu Recipe is that it’s easy to make it your own without losing the authentic feel. Whether you prefer extra coffee kick or want to swap out some ingredients for dietary reasons, there’s a way to customize it that’ll keep that signature creamy texture and coffee flavor intact.

Egg-free version: I’ve tried replacing egg yolks with a thickened custard or using whipped cream only—still creamy and safe for those avoiding raw eggs.
Chocolate twist: Adding a layer of dark chocolate shavings or a drizzle of chocolate liqueur gives a fun depth without overwhelming the classic notes.
Fruit infusion: During summer, I swap some of the coffee for raspberry or orange liqueur for a refreshing change that brightens up the rich layers.
Gluten-free ladyfingers: Perfect if you want to enjoy tiramisu without gluten, just be careful with soaking time to preserve texture.

How to Make Classic Italian Tiramisu Recipe

Step 1: Prepare the Coffee and Whip the Cream

Start by brewing your strong black coffee—espresso works wonderfully if you want that bold flavor—and let it cool to room temperature. Meanwhile, whip your heavy cream until soft peaks form if you’re using it (or beat your egg whites until firm peaks). This is the foundation for that airy, luscious texture your tiramisu needs. Don’t rush this step; chilled ingredients whip better, and you’ll avoid a runny filling.

Step 2: Mix Egg Yolks with Sugar and Mascarpone

In a bowl, whisk together egg yolks and sugar until the mixture becomes pale and creamy—this step usually takes about 5 minutes by hand or less with a mixer. Then, add the mascarpone, vanilla, and a pinch of salt, stirring gently until the mixture is smooth and free of lumps. This step took me a few tries to perfect; the key is to avoid overmixing mascarpone so it stays silky and doesn’t break down.

Step 3: Fold the Whipped Cream or Egg Whites

Now’s the delicate part: folding the whipped cream or egg whites into the mascarpone mixture. Use a spatula and fold gently to keep as much air in the mixture as possible—that’s what makes tiramisu so light. I used to be too aggressive here and ended up with a dense filling, so take your time and fold patiently.

Step 4: Assemble the Layers

Dip each ladyfinger briefly into the coffee—just enough to soak but not to get soggy—and arrange them in a single layer in your dish. Spread half the mascarpone mixture on top evenly, then repeat with another coffee-soaked ladyfinger layer and the remaining mascarpone cream. Here’s the trick I learned: if you soak ladyfingers too long, they’ll disintegrate, so a quick 1-2 second dip is perfect.

Step 5: Chill and Dust with Cocoa

Cover your tiramisu and chill it for at least 4 hours, though overnight is ideal. The chilling time lets all the flavors deepen and the texture set beautifully. Right before serving, dust generously with cocoa powder for that classic, slightly bitter contrast to the sweet cream. This last step always feels like the finishing touch that sends it from good to unforgettable.

👨‍🍳

Pro Tips for Making Classic Italian Tiramisu Recipe

Use Cold Mascarpone: I always chill mascarpone before mixing to prevent it from splitting and to keep the cream smooth.
Quick Coffee Dips: Dip ladyfingers very briefly—like a quick 1-2 second dunk—to keep them firm, which keeps your layers distinct.
Gentle Folding: Fold with care! It took me a while to get this right without deflating the whipped cream and losing that fluffy texture.
Overnight Rest: Resist the temptation to skip chilling—resting overnight really lets all the flavors meld perfectly.

How to Serve Classic Italian Tiramisu Recipe

This image shows a square piece of tiramisu with four layers: the top layer is a thick dusting of dark brown cocoa powder, below it is a smooth, creamy light beige mascarpone layer, followed by a middle layer of soaked light brown coffee-soaked ladyfinger biscuits, then another creamy mascarpone layer, and a final layer of coffee-soaked ladyfingers at the bottom. The tiramisu slice is placed on an off-white plate with a slightly scalloped edge, set on a white marbled surface. A gold fork lies partially visible to the right of the plate. In the background, there is another blurry piece of tiramisu. Photo taken with an iphone --ar 2:3 --v 7 - Classic Italian Tiramisu, authentic tiramisu recipe, homemade tiramisu, coffee and mascarpone dessert, easy Italian tiramisu

Garnishes

I like to keep it simple with tiramisu, sticking to a fresh dusting of high-quality unsweetened cocoa powder or a light sprinkle of dark chocolate shavings for texture. Sometimes I add a few coffee beans on top for a little decorative touch—looks fancy but it’s totally easy! These garnishes make each serving feel a little special without overwhelming the delicate flavors.

Side Dishes

Serving tiramisu alongside fresh berries or a bright citrus salad really cuts through the richness and adds a refreshing balance. If it’s an after-dinner dessert, a small glass of dessert wine or a smooth espresso pairs wonderfully with each creamy bite. My family especially loves it with a scoop of vanilla gelato on the side—so indulgent!

Creative Ways to Present

When I have guests, I sometimes make individual tiramisu cups in small glass jars or clear dishes so everyone can see the beautiful layers. You can even add a touch of liqueur between layers or create a tiramisu trifle by adding fresh raspberries between the layers. It’s a gorgeous presentation that’s both festive and manageable.

Make Ahead and Storage

Storing Leftovers

I always store leftover tiramisu tightly covered in the fridge—it keeps brilliantly for up to 3 days. The flavors actually get better as it sits, making it perfect for making a day ahead of when you need it. Just be sure to keep it well wrapped so it doesn’t absorb other fridge odors.

Freezing

I’ve frozen tiramisu successfully by wrapping it securely in plastic wrap and foil, but I recommend freezing before dusting with cocoa. When thawed overnight in the fridge, the texture is still very good—though the mascarpone might be a touch less fluffy. Freezing is great for prepping ahead but best for no more than one month.

Reheating

Tiramisu is truly best served cold or at room temperature; reheating isn’t recommended as it changes the texture and flavor. If it’s too cold from the fridge, just let it sit out for 15-20 minutes before serving to soften the mascarpone and bring out the coffee aromas.

FAQs

Can I make this Classic Italian Tiramisu Recipe without raw eggs?

Absolutely! You can replace raw egg yolks by making a cooked custard or use only whipped cream to maintain the creamy texture. Some recipes also use pasteurized egg products or egg substitutes for safety and taste.
What’s the best coffee to use for tiramisu?

A strong brewed espresso or a robust black coffee works best because it won’t get lost in the sweetness of the mascarpone. Make sure it’s cooled before dipping ladyfingers to avoid sogginess.
How long should tiramisu chill before serving?

Ideally, chilling it overnight (around 8 hours) gives the best texture and flavor. If you’re short on time, at least 4 hours will do, but the longer it rests, the better it tastes.
Can I prepare tiramisu in individual servings?

Yes, making tiramisu in small glass jars or cups is a fun way to serve and portion it. Just assemble in the same way with layers of soaked ladyfingers and cream, then chill before serving.

Final Thoughts

I’ve made plenty of tiramisus in my day, but this Classic Italian Tiramisu Recipe holds a special place in my kitchen because it captures that authentic Italian café magic with simple ingredients and straightforward steps. Whether you’re making it for a family dinner or a special occasion, it’s a guaranteed crowd-pleaser that brings smiles every time. Give this recipe a go—you might just find it becoming your new favorite dessert to share.