Tiramisu Recipe
Classic tiramisu with espresso-soaked ladyfingers, smooth mascarpone cream and a light cocoa finish.
Contains: Milk · Egg · Wheat
Mascarpone, cream and ladyfingers contain common allergens, and packaged ladyfingers may vary by brand. Check the labels of the products you use if allergens are a concern.
WHY IT WORKS
Why This Recipe Works
01
Build a Smooth Filling
A gently cooked egg-yolk base, full-fat mascarpone and softly whipped cream create a rich filling that sets without becoming heavy.
02
Dip, Don’t Soak
A very quick dip gives the ladyfingers espresso flavor while keeping enough structure for clean, distinct layers.
03
Give It Time to Set
At least 6 hours in the refrigerator lets the mascarpone filling firm up and the espresso distribute evenly through the layers.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Brew the espresso and pour it into a shallow dish. Leave it to cool completely while you prepare the filling.
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Set a medium heatproof bowl over a saucepan containing about 1 inch of barely simmering water, making sure the bowl does not touch the water. Add the egg yolks and sugar and whisk continuously for about 6 to 8 minutes, until pale, thickened and 160°F in the center.
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Remove the bowl from the heat and continue whisking for 1 minute. Leave the mixture to cool for about 10 minutes, until no longer warm.
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In a separate large bowl, beat the cold mascarpone just until smooth. Add the cooled egg-yolk mixture and beat on low speed only until evenly combined.
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In another bowl, whip the cold heavy cream to medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream until no streaks remain.
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Spread a very thin layer of the mascarpone filling over the bottom of a 9 by 13-inch serving dish. Dip each ladyfinger into the cooled espresso for about 1 second per side and arrange a snug single layer over the filling.
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Spread half of the remaining mascarpone filling over the ladyfingers. Add a second layer of briefly dipped ladyfingers, then spread the remaining filling evenly over the top.
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Cover the dish and refrigerate for at least 6 hours, or overnight, until thoroughly chilled and firm enough to slice.
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Just before serving, sift the cocoa powder evenly over the top. Cut into 12 portions and serve chilled.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
When cooking the egg-yolk mixture over simmering water, whisk continuously and heat it to 160°F before removing it from the heat. Let it cool before adding the mascarpone.
Make Ahead
Assemble the tiramisu, cover it and refrigerate it for at least 6 hours and up to 24 hours before serving. Add the final cocoa dusting shortly before serving so the top stays dry and even.
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Recipe Notes
Ingredient Notes
Use full-fat mascarpone and cold heavy cream for the most reliable texture. Crisp Italian ladyfingers (savoiardi) hold their shape better than soft sponge-style ladyfingers, and the espresso should be completely cool before dipping.
Useful Substitutions
Decaf espresso can replace regular espresso one-for-one. If you do not have espresso, use very strong dark-roast coffee and cool it completely before dipping the ladyfingers.
INGREDIENT QUALITY
Quality Note
Keep the mascarpone and cream cool, let the cooked egg mixture cool before combining, and dip the ladyfingers only briefly. These three details do the most to protect the tiramisu's clean layered texture.
SPEND LESS
Cost-Saving Tip
Mascarpone and imported ladyfingers can vary widely in price. Compare store brands and Italian-market options, and brew the espresso at home rather than buying individual café shots.
COOKING TIPS
Tips
Cool the Espresso
Hot coffee can soften the ladyfingers too quickly and warm the mascarpone filling. Brew the espresso first so it has time to cool completely.
Handle Mascarpone Gently
Beat the mascarpone only until smooth, then fold in the whipped cream gently. Overworking mascarpone can make the filling loose or grainy.
Dip the Ladyfingers Briefly
Dip each ladyfinger for about 1 second per side. Leaving them in the espresso too long is the most common reason tiramisu turns watery.
Chill Before Serving
Chill the assembled tiramisu for at least 6 hours, or overnight if possible. Dust with cocoa just before serving for the cleanest finish.
MAKE IT LAST
Storing & Freezing
Storing
Cover the tiramisu tightly and refrigerate it promptly. For best quality, serve within 3 days and keep it chilled between servings.
Freezing
Freeze tightly wrapped portions for up to 1 month. Thaw overnight in the refrigerator, then add a fresh dusting of cocoa before serving. The filling may be slightly softer after freezing.
ESTIMATED PER SERVING
Nutrition
1 of 12 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Tiramisu FAQs
Can I make tiramisu ahead of time?
Yes. Tiramisu is best made ahead because it needs time to set. Assemble it up to 24 hours before serving, keep it covered in the refrigerator and dust with cocoa shortly before serving.
Does this tiramisu recipe use raw eggs?
No. The egg yolks and sugar are whisked over gently simmering water until the mixture reaches 160°F, then cooled before being combined with the mascarpone.
How long should I dip ladyfingers in espresso?
Dip them very briefly, about 1 second per side. They should absorb some coffee but still feel firm enough to arrange in the dish without breaking.
Can I use strong coffee instead of espresso?
Yes. Strong dark-roast coffee works if espresso is not available. Use the same volume and cool it completely before dipping the ladyfingers.
Why is my tiramisu too soft or watery?
Common causes are soaking the ladyfingers for too long, combining mascarpone with a warm egg mixture, overbeating the mascarpone or serving before the dessert has chilled long enough to set.
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