Classic Tiramisu
Everyone needs a classic tiramisu in their recipe bank, and this one is our favorite. Make it if you want an authentic Italian tiramisu with perfectly balanced layers of creamy mascarpone and espresso-soaked ladyfingers.
The espresso-soaked ladyfingers add the right amount of bold coffee essence without overpowering the dessert. We love that tiramisu’s layered look and delicate cocoa dusting make it a showstopper on the dessert table.
For more outrageously delicious sweet treats, try our cozy baked cinnamon apple crisp and this homemade peach cobbler.
Why You’ll Love this Recipe
Make-ahead recipe: Perfect for entertaining, tiramisu tastes even better the next day. Who doesn’t love a time saver?
Crowd-pleaser: Whether for dinner parties, holidays, or birthdays, tiramisu is a guaranteed hit that appeals to dessert lovers of all ages.
No oven required: Ideal for hot days or when your oven is busy, this no-bake dessert is effortlessly assembled and chilled to perfection.
Ingredient and Substitution Notes
This is a simple, traditional Italian recipe, so the ingredients are pretty accessible.
Here’s what you need:
Egg yolks: Make sure they are ultra fresh.
Granulated sugar: Sweetens the filling while dissolving seamlessly into the egg yolks.
Mascarpone cheese: This soft, creamy Italian cheese is the hero in a classic tiramisu. Use it at room temperature to avoid lumps in the mixture. Use cream cheese mixed with a touch of heavy cream or sour cream as an alternative.
Heavy cream: Whipped to soft peaks, adds lightness and volume to the mascarpone mixture.
Espresso: Freshly brewed and cooled, this strong coffee gives the tiramisu its signature flavor. Use a great quality coffee you like to drink at home. For a caffeine-free version, use decaf coffee or chicory coffee.
Dark rum or coffee liqueur: Adds depth and a boozy punch to the espresso mixture. Skip it for an alcohol-free version.
Vanilla extract: Don’t skip it – vanilla adds a dreamy dessert flavor. Use almond extract as an alternative.
Ladyfingers (savoiardi biscuits): These delicate sponge cookies are the foundation of tiramisu. They soak up the espresso mixture without becoming too soggy. Swap with sponge cake, pound cake, or gluten-free ladyfingers.
Unsweetened cocoa powder: Lightly dusted on top for a classic bitter contrast to the sweet layers.
Dark chocolate shavings: For garnish.
Variations of this Classic Tiramisu
We really recommend you try the classic version, but here are a few fun alternatives when you want to play around a bit:
Chocolate version: Add a layer of chocolate ganache between the mascarpone and ladyfingers. Use a chocolate liqueur instead of rum for extra richness.
Fruity: Replace the espresso with a fruit juice like orange or raspberry. Layer with fresh fruit like berries, mango slices, or peaches.
Matcha tiramisu: Swap espresso for matcha (green tea) and dust the top with matcha powder instead of cocoa. This is so so pretty.
Peanut butter version: Add a swirl of peanut butter into the mascarpone mixture and layer with chocolate drizzle.
Nutella: Fold Nutella into the mascarpone mixture and use hazelnut liqueur instead of rum. Top it with crushed hazelnuts for added crunch.
Top Tips
These are our tried and tested tips for a delicious result:
Let the mascarpone soften: Bring mascarpone cheese to room temperature before mixing for a silky smooth result.
Whip the cream just right: Whip heavy cream to soft peaks to avoid overmixing it. This will keep the texture light and airy.
Cool the coffee: Let the espresso or coffee cool completely before dipping the ladyfingers to prevent them from becoming soggy.
Dip quickly: Gently dip each ladyfinger into the coffee mixture for a second or two—don’t soak them, as they can fall apart to mush.
Layer neatly: Spread the mascarpone mixture evenly over the ladyfingers for a clean, neat look when slicing your servings.
Chill for hours: Let the tiramisu chill in the fridge for at least 4-6 hours, or overnight if you can, to let the flavors meld.
Dust before serving: Add the cocoa powder just before serving it to prevent it from absorbing moisture and losing its pretty look.
Storage Notes
Cover the tiramisu tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator and consume within 3-4 days for the best taste and texture.
Freezing
Tiramisu can be frozen for up to 2 months. Keep it in a freezer-safe container or tightly wrap it with plastic wrap and aluminum foil.
Reheating
When ready, thaw the tiramisu in the refrigerator overnight. Try not to thaw it at room temperature, as this can mess with the texture of the cream.
FAQs
Can I make tiramisu without alcohol?
Yes! Leave out the rum or coffee liqueur. You can replace it with extra coffee, vanilla extract, or a flavored syrup like almond or caramel.
How do I prevent soggy ladyfingers?
Dip the ladyfingers quickly—just a second or two—into the coffee mixture to prevent them from becoming overly saturated.
Can I make tiramisu gluten-free?
Yup! Use gluten-free ladyfingers or a gluten-free sponge cake to accommodate dietary needs.
What toppings can I use instead of cocoa powder?
Try grated chocolate, powdered sugar, crushed nuts, or even a sprinkle of cinnamon for a creative finish.
Try these Recipes Next
For more utterly delicious Italian-style recipes, try our classic chicken parm, or make pasta with a homemade pesto sauce. Here’s this zesty Italian pasta salad to win hearts with.
