If you’ve ever tasted a classic tiramisu, you know why this Italian dessert is celebrated worldwide. With its espresso-soaked ladyfingers, rich mascarpone cream, and delicate dusting of cocoa powder, tiramisu combines creamy, coffee-infused layers into a luxurious, melt-in-your-mouth treat. Whether you’re planning a dinner party, celebrating a special occasion, or simply craving a homemade tiramisu, this step-by-step classic tiramisu recipe will guide you from ingredients to a perfectly chilled dessert.
Made with authentic ingredients like savoiardi (ladyfingers), mascarpone cheese, and optional Marsala or coffee liqueur, this recipe is both traditional and easy to follow, delivering a dessert that’s true to Italian roots. By following this guide, you’ll learn tips to avoid soggy ladyfingers, achieve the perfect custard texture, and explore variations like eggless tiramisu or alcohol-free tiramisu, so everyone can enjoy this timeless treat.
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What Is a Classic Tiramisu Recipe?
Classic Tiramisu is the quintessential Italian dessert, originating in Veneto, Italy in the 20th century. Known for its light yet creamy texture, this dessert combines espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of unsweetened cocoa powder. The balance between coffee flavor, creamy custard, and slight sweetness is what makes a classic tiramisu recipe so irresistible.
Using authentic ingredients such as savoiardi (ladyfingers) and mascarpone cheese ensures your tiramisu tastes as close as possible to the original Italian version. Optional additions like Marsala wine or coffee liqueur elevate the flavor for a richer experience.
Ingredients for Classic Tiramisu Recipe
For the Coffee Soak
- 1 cup strong espresso, cooled
- 2 tbsp coffee liqueur (optional: Marsala, Kahlúa, or dark rum)
- 2 tbsp granulated sugar (optional, depending on sweetness preference)
For the Mascarpone Cream (Zabaglione Base)
- 4 large egg yolks
- ½ cup granulated sugar
- 1/4 cup Marsala wine or rum
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream, whipped (optional, for extra volume and stability)
For Assembly & Finishing
- 24 savoiardi (ladyfingers)
- Unsweetened cocoa powder for dusting
- Optional: chocolate shavings or dark chocolate powder
Ingredient Notes & Substitutions:
- Mascarpone substitute: cream cheese + heavy cream (less authentic)
- Egg-free options: use whipped cream + mascarpone or store-bought zabaglione
- Alcohol-free version: omit Marsala/rum, add extra coffee
Equipment Needed
- Mixing bowls
- Whisk or electric mixer
- Shallow bowl for coffee
- 8×8 or 9×13-inch baking pan
- Fine mesh sieve for cocoa
- Spatula
How to Make Classic Tiramisu — Step-by-Step
Step 1 — Prepare the Coffee Soak
Brew strong espresso and allow to cool slightly. Stir in sugar and optional coffee liqueur. Pour into a shallow bowl for easy dipping.
Step 2 — Make the Zabaglione (Egg Yolk Custard)
Whisk egg yolks and sugar in a double boiler over gentle heat until pale and thick. Gradually add Marsala or rum. Remove from heat and let cool slightly.
Step 3 — Combine Mascarpone & Zabaglione
Fold mascarpone cheese into the cooled zabaglione until smooth. Optionally, fold in whipped cream for extra fluffiness.
Step 4 — Dip Ladyfingers & Assemble Layers
Quickly dip each savoiardi into the coffee mixture (1 second per side) to prevent sogginess. Lay them at the bottom of your pan. Spread half the mascarpone cream over the layer. Repeat with a second layer of dipped ladyfingers and remaining cream. Smooth the top.
Step 5 — Chill & Finish
Cover and refrigerate at least 4–8 hours or overnight. Just before serving, sift unsweetened cocoa powder over the top and optionally sprinkle chocolate shavings.
Troubleshooting Common Problems
- Grainy cream: Overcooked eggs or cold mascarpone; gently rewhip.
- Soggy ladyfingers: Dip quickly, do not soak.
- Flavor imbalance: Adjust coffee strength and sweetness; reduce alcohol if too strong.
- Stability tips: Fold in whipped cream or gelatin for transport or late serving.
Classic Tiramisu Variations
- Alcohol-free Classic Tiramisu Recipe — omit liqueur, add extra espresso.
- Eggless Classic Tiramisu Recipe — whipped cream + mascarpone.
- Chocolate Tiramisu, Lemon Tiramisu, Matcha Tiramisu creative flavor variations.
- Individual Tiramisu Cups — single-serve versions for parties or gifting.
Storage & Freezing
- Refrigeration: 2–3 days (raw eggs used, consume quickly).
- Freezing: Wrap tightly, thaw in refrigerator, dust cocoa before serving.
Nutrition Information
- Approx. 400–450 calories per serving
- Allergens: eggs, dairy, gluten
- Substitutions: eggless versions, dairy-free mascarpone alternatives
FAQs — Classic Tiramisu Recipe
1. What is classic tiramisu made of?
Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. Optional Marsala or rum.
2. Can you make tiramisu without raw eggs?
Yes, by using cooked zabaglione or whipped cream + mascarpone. Eggless recipes are widely used.
3. How long should tiramisu chill before serving?
At least 4 hours; preferably overnight (8–12 hours) for full flavor and texture.
4. Can you freeze tiramisu?
Yes, but texture may change slightly. Freeze tightly wrapped; thaw in fridge.
5. Is mascarpone necessary?
For authentic tiramisu, yes. Cream cheese is a substitute but alters flavor and texture.
6. How do you prevent tiramisu from becoming soggy?
Dip ladyfingers quickly (1 second per side), use proper savoiardi, and assemble immediately.
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