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Classic Italian Tiramisu

Silky mascarpone cream layered with espresso-soaked ladyfingers and a snowfall of cocoa. The authentic Italian classic, no baking required, just a little patience while it chills.
Print Recipe
Chilling Time 4 hours
Total Time 4 hours
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups mascarpone cheese
  • 1 ½ cups heavy cream
  • 2 cups strong brewed espresso cooled
  • 2 packs ladyfingers (savoiardi) about 40
  • 2–3 tbsp Marsala wine optional
  • Unsweetened cocoa powder for dusting

Method
 

  1. Prepare the cream base: Whisk egg yolks and sugar in a double boiler over simmering water until pale and thick. Remove from heat and let cool.
  2. Add mascarpone: Fold mascarpone cheese into the yolk mixture until smooth.
  3. Whip the cream: Beat heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
  4. Soak the ladyfingers: Quickly dip each ladyfinger into cooled espresso (mixed with Marsala if using). Avoid oversoaking to prevent sogginess.
  5. Assemble the layers: Arrange soaked ladyfingers in a dish, spread a layer of mascarpone cream on top, and repeat until the dish is full.
  6. Chill: Cover and refrigerate at least 4–6 hours, ideally overnight, for flavors to meld.
  7. Dust and serve: Just before serving, generously dust the top with cocoa powder.