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This classic tiramisu is rich, creamy and delightfully light. Layers of homemade ladyfingers soaked in espresso and coffee liqueur meet a silky mascarpone cream, finished with a dusting of cocoa powder. Simple to prepare and utterly authentic in flavor, this recipe delivers a true taste of Italy at home.
Our Family’s Tiramisu
This no-bake tiramisu has been a family favorite for more than 35 years. After countless batches and years of small improvements, we’re finally sharing the recipe that’s become a holiday and celebration staple for us.
The recipe below includes a few tried-and-true tips we rely on to get the best texture and flavor every time. Follow them and this tiramisu will be a hit with your family, too.
What Is Tiramisu Made Of?
Traditional tiramisu centers on a few essential ingredients: egg yolks, mascarpone, strong coffee or espresso, and ladyfingers (savoiardi). Variations may add alcohol such as Marsala, rum, or coffee liqueur. In our version we combine espresso with coffee liqueur to amplify the coffee profile.
Ingredients used in this recipe:
- Egg yolks
- Granulated sugar
- Mascarpone cheese
- Vanilla extract
- Heavy cream
- Ladyfingers (savoiardi)
- Espresso or strong coffee and coffee liqueur
- Cocoa powder for dusting
⊹ A Quick Tip! ⊹
Don’t waste the egg whites — they’re great for making simple meringue cookies.
We like to top our tiramisu with Chantilly cream for a decorative finish, though it’s optional. If you prefer a simpler appearance, dusting with cocoa powder alone is perfect.
How To Make the Best Tiramisu
Over the years we’ve refined the technique to ensure consistent results. Here are the key steps and tips that make this tiramisu reliably delicious:
- Cook the yolks: We make a sabayon by gently cooking the egg yolks with sugar over simmering water. This both improves safety and produces a light, stable base for the mascarpone.
- Brew strong coffee: Use espresso or very strong brewed coffee. Mixing in a coffee liqueur intensifies the coffee flavor and adds depth.
- Don’t over-soak the ladyfingers: Quickly dip each ladyfinger for just a second or two so they absorb coffee but remain firm enough to support the layers.
- Layer in the right order: Start with a layer of soaked ladyfingers, spread half the mascarpone cream, dust with cocoa, then repeat. Finish with Chantilly cream if using and a final dusting of cocoa.
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Egg mixture over bain-marie. -
Cooked sabayon. -
Cream folded into sabayon. -
Dipping ladyfingers. -
Layering tiramisu. -
Finished tiramisu.
After assembling, the hardest part is waiting. Refrigerate the tiramisu for at least 4 hours, ideally overnight, to let the flavors meld and the ladyfingers soften to the right texture.
How To Slice and Serve Tiramisu
When ready to serve, use a sharp knife and make even square cuts. Wipe the knife between cuts for neat slices and use a small serving spatula to lift portions cleanly onto plates.
Common Questions
Yes — it’s best chilled for at least a few hours and preferably overnight. The extra time improves texture and flavor.
Stored in an airtight container in the refrigerator, tiramisu stays fresh for up to 3 days.
Coffee liqueur is our favorite, but rum, Marsala, brandy, or Irish cream all work well. Omit alcohol if you prefer a non-alcoholic version — the espresso alone will still be delicious.
We tested versions with whipped egg whites but prefer folding in whipped cream for a richer, silkier texture. This is a matter of taste and texture preference.
More Recipes You’ll Love:
-
Tiramisu Cake Roll
-
No Bake Tiramisu Cheesecake
-
Tiramisu Cupcakes with Mascarpone Frosting
When you make this Classic Italian Tiramisu, we’d love to hear how it turned out — leave a comment below and tag your photos with #BakersTable.
Happy baking!
x, Caylie
Homemade Tiramisu
Pin Recipe
Ingredients
Filling
- 4 large egg yolks, room temperature
- 3/8 cup granulated sugar
- 1 cup mascarpone cheese, cold
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream, cold
Syrup
- 1 cup espresso or strong coffee
- 1 cup coffee liqueur
Assembly
- 26 ladyfingers (savoiardi)
- Cocoa powder for dusting
- Chantilly cream (optional)
Instructions
Filling
- Bring about an inch of water to a simmer in a saucepan that will hold your mixing bowl.
- In a heatproof bowl, whisk together egg yolks and sugar.
- Place the bowl over the simmering water (don’t let the bowl touch the water) and whisk continually until the mixture triples in volume and reaches 149–158°F (65–70°C) on an instant-read thermometer.
- Remove from heat, wipe the bottom of the bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
- Stir in mascarpone and vanilla until smooth.
- Whip the heavy cream to stiff peaks and gently fold it into the mascarpone mixture.
Syrup
- Combine cooled espresso and coffee liqueur in a shallow bowl.
Assembly
- Quickly dip half the ladyfingers into the coffee mixture, turning once. They should be saturated but not falling apart.
- Arrange them in the bottom of a 9″ x 9″ pan.
- Spoon half of the filling over the soaked ladyfingers and sift a layer of cocoa powder on top.
- Repeat with another layer of soaked ladyfingers and the remaining filling.
- Top with Chantilly cream if desired and dust generously with cocoa powder.
Notes + Tips
Storing Your Tiramisu:
- Refrigerate: Keep tiramisu in an airtight container in the refrigerator for up to 3 days.
- Plastic wrap: If you don’t have a container, wrap the dish tightly with plastic wrap to seal it.
- Freezing (optional): You can freeze tiramisu for up to a month — wrap tightly and thaw overnight in the refrigerator before serving. For best results freeze before the final cocoa dusting.
Tips for a perfect tiramisu:
- Use high-quality ingredients, especially mascarpone, fresh eggs and good cocoa powder.
- Match temperatures when combining sabayon and mascarpone to avoid curdling.
- Let the coffee cool before dipping ladyfingers to avoid over-softening them.
- Chill at least 4–6 hours or overnight for the best texture and flavor integration.
- Garnish with shaved chocolate or fresh berries for an elegant presentation.
Tools You May Need
- Small pot for bain-marie
- Heatproof mixing bowl
- Whisk or hand mixer
- 9-inch square casserole
- Fine mesh sieve for cocoa
- Offset spatula or serving spatula
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Chocolate Pumpkin Cupcakes
