Classic Italian Tiramisu
Espresso-soaked ladyfingers, airy mascarpone cream and cocoa. The famous no-bake Italian dessert.
Tiramisu means “pick me up” in Italian, and coffee and chocolate certainly do the job. The dessert emerged in the Veneto region in the 1960s and 70s and quickly conquered the world.
For an authentic tiramisu
- Mascarpone: don’t substitute cream cheese.
- Savoiardi: these dry, porous biscuits absorb coffee perfectly.
- Patience: it needs at least six hours to set.
Nutrition
Per serving (≈ 140 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make the cream
Whisk the yolks with half the sugar until pale, then beat in the mascarpone until smooth. In another bowl, whisk the whites with the rest of the sugar to stiff peaks and gently fold into the cream.
Dip the biscuits
Dip each ladyfinger in the cold coffee for just 1–2 seconds so the centre stays dry; soak them longer and the tiramisu turns soggy. Arrange snugly in the base of the dish.
Layer
Spread half the cream over the biscuits. Add a second layer of dipped biscuits and smooth the remaining cream on top.
Chill and dust
Chill for at least six hours, ideally overnight. Dust with cocoa through a fine sieve just before serving.
Cook’s tips
- 1Don’t sweeten the coffee; the cream is sweet enough.
- 2Dust with cocoa only just before serving.
- 3It looks lovely in individual glasses too.
- 4Dip each ladyfinger for exactly one second per side to ensure they absorb enough liquid to soften without turning into mush.
Serving & storage: Present the dish alongside a small glass of chilled Vin Santo or a digestif. Keep it refrigerated for up to three days, as it is best served cold and does not require reheating.
About raw eggs
The classic recipe uses uncooked eggs, so buy the freshest you can. If you prefer, whisk the yolks and sugar over a water bath until they reach 70°C.
The takeaway
Tiramisu is the easiest restaurant-style dessert you can make without an oven. Prepare it a day ahead and wow your guests.
