I love tiramisu! This classic, no-bake Italian dessert is surprisingly simple to prepare and irresistible to eat. I made a large dish for our Christmas dinner and we were thrilled to have leftovers—tiramisu is one of those treats I never tire of.
This recipe works beautifully any time of year, for special occasions or a regular weeknight dessert. The silky mascarpone cream, gently sweetened, paired with coffee-dipped savoiardi (ladyfingers) creates a delicious contrast of textures and flavors. A light dusting of cocoa on top finishes it perfectly.
From my kitchen to yours, enjoy this traditional tiramisu. Follow the recipe below for an easy classic that keeps well and always pleases a crowd.
If you enjoy this Classic Italian Tiramisu recipe, take a look at other favorites
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Tiramisu – Classic Italian dessert
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Ingredients
- 14 ounces savoiardi 14 ounces (cookies) savoiardi (ladyfingers)
- 14 ounces mascarpone 14 ounces mascarpone cheese
- 4 eggs 4 eggs, separated
- 4 ounces sugar 4 ounces sugar (about 1/2 cup)
- 2 coffee 2 small cups of strong coffee, cooled
- powder cocoa unsweetened cocoa powder for dusting
Instructions
- Separate the eggs: place the yolks in one bowl and the whites in another. Make sure each bowl is clean and dry.
- Beat the egg yolks with the sugar until the mixture becomes smooth and slightly pale. Gently fold the mascarpone into the yolk-and-sugar mixture until fully incorporated, creating a creamy filling.
- In the separate bowl, whisk the egg whites until they form soft peaks. The whites should hold shape but remain light and airy.
- Carefully fold the whipped egg whites into the mascarpone mixture, keeping the texture light and fluffy. Use a gentle motion to retain air in the cream.
- Pour the cooled strong coffee into a shallow dish. Quickly dip each savoiardo (ladyfinger) into the coffee—do not soak them; a brief dip is enough so they retain some structure.
- Arrange a single layer of the coffee-dipped savoiardi in a dish that will hold two layers. Spread a portion of the mascarpone cream evenly over the first layer of cookies.
- Repeat with a second layer of dipped savoiardi and more mascarpone cream. Finish with a final even layer of cream on top.
- Cover the tiramisu and refrigerate for at least two hours to let the flavors meld and the dessert set. Before serving, dust the top generously with unsweetened cocoa powder.
Nutrition
Carbohydrates: 59 g |
Protein: 15 g |
Fat: 38 g |
Saturated Fat: 21 g |
Cholesterol: 321 mg |
Sodium: 175 mg |
Potassium: 115 mg |
Sugar: 18 g |
Vitamin A: 1450 IU |
Calcium: 140 mg |
Iron: 2.9 mg
Giangi’s Kitchen provides nutritional information as an estimate; values are not calculated by a registered dietitian.
- Course: Classics, Desserts
- Cuisine: Italian
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