Classic Creamy Tiramisu with Mascarpone and Ladyfingers
Classic tiramisu with mascarpone cream, eggs, and ladyfingers soaked in coffee: no baking, deeply creamy, and perfect to make ahead.
Looking for a tiramisu that stays creamy and slices into clean portions, instead of turning into a soft pudding that collapses on the plate? Then this is the recipe for you, even if you’ve never made it before.
Tiramisu is probably the most loved Italian dessert in the world, and its strength is simplicity: no baking, just a few ingredients, and a silky mascarpone cream wrapped around coffee-soaked ladyfingers. The secret isn’t a special ingredient but two points of technique: whipping the eggs and sugar properly, and controlling how much coffee the biscuits absorb.
It has at least three real advantages: you make it without turning on the oven, it’s actually meant to be prepared ahead and improves as it rests, and it’s perfect for guests because you make it the day before and forget it in the fridge until serving time.
The most important tip is about the ladyfingers: dip them in the coffee for just one second per side. They should soak up the aroma but stay firm. Leave them too long and they release water, and the dessert collapses. And remember to dust the cocoa only at the last moment, otherwise it absorbs moisture and turns dull.
It keeps covered in the fridge for 2 to 3 days and can also be frozen, cut into portions, to have ready when you need it.
Ready? Let’s make tiramisu.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Pastry whisk
Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.
Steps
- Separate the yolks from the whites. Beat the yolks with the sugar using electric beaters for 4 to 5 minutes, until the mixture is pale, thick, and fluffy.
- Add the cold mascarpone to the whipped yolks one spoonful at a time and mix on low speed until you have a smooth, lump-free cream.
- In a clean bowl, whip the egg whites with a pinch of salt to stiff peaks. Fold them into the mascarpone cream with a spatula, working from the bottom up so they don't deflate.
- Pour the cold sweetened coffee into a shallow dish. Dip each ladyfinger for about one second per side: it should absorb the coffee but stay firm, not soggy.
- Spread a thin layer of cream over the base of a dish, then arrange a first layer of soaked ladyfingers. Cover with half the cream, level it, and repeat with a second layer of ladyfingers and the remaining cream.
- Smooth the surface well, cover with plastic wrap, and chill for at least 3 to 4 hours, ideally overnight. Dust with cocoa powder only just before serving.
Helpful tips
If raw eggs worry you, pasteurize them: whip the yolks and whites while pouring in a hot syrup of water and sugar brought to 121°C (250°F).
Don't over-soak the ladyfingers: one second per side is enough, or the tiramisu turns soft and collapses.
Chilling is essential: it lets the cream set and the flavors blend. A minimum of 3 to 4 hours, ideally overnight.
Add the cocoa only before serving: dusted too early, it absorbs moisture and loses its velvety color.
Average nutrition per serving
- Calories
- 430 kcal
- Carbohydrates
- 34.0 g
- Sugars
- 26.0 g
- Protein
- 8.0 g
- Fat
- 28.0 g
- Saturated fat
- 16.0 g
- Fiber
- 1.0 g
- Sodium
- 95 mg
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