Indulge in a creamy and rich tiramisu dessert topped with cocoa powder.

Espresso-soaked ladyfingers layered with mascarpone cream

Classic Tiramisu

Name: Classic Tiramisu
Prep time: 30 min
Total time: 5 h
Yield: 1 9x13-inch dish
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 16 oz mascarpone cheese, room temperature; 2 cups heavy whipping cream; 2 cups strong brewed espresso, cooled; 3 tablespoons coffee liqueur (Kahlua) or dark rum (optional); 2 (7 oz) packages ladyfingers (savoiardi); Unsweetened cocoa powder for dusting; Dark chocolate shavings for garnish

5hMedium

Prep Time

30 min

Cook Time

0 min

Total Time

5 hr

Servings

1 9x13-inch dish

Difficulty

Medium

Cost

Moderate

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Classic Tiramisu

Espresso-soaked ladyfingers layered with mascarpone cream

Layers of espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa. An elegant Italian dessert that requires no baking.

30m

Prep Time

Cook Time

300m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Italian Cuisine Dessert Vegetarian

Sarah Chen

June 23, 2022(Updated April 13, 2026)

Tiramisu is Italian for "pick me up," and this coffee-laced dessert certainly delivers. Layers of espresso-soaked ladyfingers alternate with clouds of rich mascarpone cream, and a generous dusting of cocoa powder ties everything together. It is elegant, indulgent, and deceptively simple to make.

This is a traditional recipe that uses raw egg yolks whipped with sugar for the mascarpone filling. The result is lighter and more luxurious than versions that rely on whipped cream alone. If you prefer, you can use pasteurized eggs for peace of mind.

The flavors develop and deepen as it rests in the refrigerator, which makes tiramisu the perfect make-ahead dessert. Assemble it the night before a dinner party and you will have a showstopper waiting in the fridge.

Ingredients

6 large egg yolks
3/4 cup granulated sugar
16 oz mascarpone cheese, room temperature
2 cups heavy whipping cream
2 cups strong brewed espresso, cooled
3 tablespoons coffee liqueur (Kahlua) or dark rum (optional)
2 (7 oz) packages ladyfingers (savoiardi)
Unsweetened cocoa powder for dusting
Dark chocolate shavings for garnish

Instructions

1
Whisk egg yolks and sugar together in a heatproof bowl set over simmering water (double boiler). Whisk constantly until the mixture reaches 160°F and is thick and pale, about 8 minutes. Remove from heat.
2
Beat the warm egg mixture with a hand mixer until cool and very thick, about 3 minutes.
3
Add mascarpone and beat until smooth and combined.
4
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture in three additions.
5
Combine cooled espresso and coffee liqueur in a shallow dish.
6
Quickly dip each ladyfinger in the espresso — just a 1-2 second dip on each side. Do not soak. Arrange in a single layer in a 9x13-inch dish.
7
Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
8
Dust generously with cocoa powder. Cover and refrigerate at least 4 hours, preferably overnight. Garnish with chocolate shavings before serving.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream

Substitutions

MascarponeCream cheese + 2 tablespoons heavy cream

Tangier but works in a pinch

LadyfingersSponge cake cut into strips

Absorbs coffee differently but is a viable substitute

EspressoVery strong brewed coffee

Use double-strength drip coffee

AromaBrew

Test Kitchen Pick

Espresso

Helpful Pantry Staple

Why the coffee matters

For recipes like this, better coffee pays off quickly. Stronger, fresher beans give you more flavor without having to compensate elsewhere.

This recipe tastes closer to its intent when the coffee is doing real work.

More aroma and depth in the final result
Useful beyond this single dessert or drink

Good espresso beans are usually a more noticeable upgrade than a more complicated gadget.

Shop espresso for this recipe

Tips & Storage

Pro Tips

Do not over-soak the ladyfingers — a quick dip is all they need. They continue absorbing moisture as they rest.
Use dry, crispy Italian savoiardi, not the soft sponge-cake type.
Heating the egg yolks over the double boiler pasteurizes them for safety.
This tastes best after 12-24 hours in the fridge.

Storage

Refrigerate covered for up to 3 days. Flavors improve after the first day.

Reheating

Tiramisu is served cold. No reheating needed.

Nutrition Facts

Per serving (1 piece (1/12 dish)) · 12 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g

Carbohydrates30g

Fat26g

Fiber1g

Sugar22g

Sodium70mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this without raw eggs?: The recipe heats the yolks to 160°F over a double boiler, which pasteurizes them. Alternatively, use pasteurized eggs.
What can I use instead of coffee liqueur?: Omit for a non-alcoholic version, or substitute with an extra shot of espresso and 1 teaspoon vanilla.
Can I make individual portions?: Yes. Layer in glasses, jars, or ramekins for elegant individual servings.

Explore More

More Italian Recipes More Dessert Vegetarian Recipes No-Cook Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

6 large egg yolks
3/4 cup granulated sugar
16 oz mascarpone cheese, room temperature
2 cups heavy whipping cream
2 cups strong brewed espresso, cooled
3 tablespoons coffee liqueur (Kahlua) or dark rum (optional)
2 (7 oz) packages ladyfingers (savoiardi)
Unsweetened cocoa powder for dusting
Dark chocolate shavings for garnish

Instructions

1
Whisk egg yolks and sugar together in a heatproof bowl set over simmering water (double boiler). Whisk constantly until the mixture reaches 160°F and is thick and pale, about 8 minutes. Remove from heat.
2
Beat the warm egg mixture with a hand mixer until cool and very thick, about 3 minutes.
3
Add mascarpone and beat until smooth and combined.
4
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture in three additions.
5
Combine cooled espresso and coffee liqueur in a shallow dish.
6
Quickly dip each ladyfinger in the espresso — just a 1-2 second dip on each side. Do not soak. Arrange in a single layer in a 9x13-inch dish.
7
Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
8
Dust generously with cocoa powder. Cover and refrigerate at least 4 hours, preferably overnight. Garnish with chocolate shavings before serving.

Tips & Storage

Pro Tips

Do not over-soak the ladyfingers — a quick dip is all they need. They continue absorbing moisture as they rest.
Use dry, crispy Italian savoiardi, not the soft sponge-cake type.
Heating the egg yolks over the double boiler pasteurizes them for safety.
This tastes best after 12-24 hours in the fridge.

Storage

Refrigerate covered for up to 3 days. Flavors improve after the first day.

Reheating

Tiramisu is served cold. No reheating needed.

Frequently Asked Questions

Can I make this without raw eggs?

The recipe heats the yolks to 160°F over a double boiler, which pasteurizes them. Alternatively, use pasteurized eggs.

What can I use instead of coffee liqueur?

Omit for a non-alcoholic version, or substitute with an extra shot of espresso and 1 teaspoon vanilla.

Can I make individual portions?

Yes. Layer in glasses, jars, or ramekins for elegant individual servings.

Classic Tiramisu

Classic Tiramisu

Classic Tiramisu

Ingredients

Instructions