Traditional Italian Tiramisu Recipe

I’m sharing my Best Tiramisu Recipe, an alcohol-free, from-scratch classic that balances silky mascarpone with coffee-soaked ladyfingers for an easy, crowd-pleasing holiday dessert.

I’ve chased the perfect tiramisu for years and this Traditional Italian Tiramisu finally gets it right. I let silky mascarpone cheese do the talking while strong espresso wakes every bite up, and somehow it feels both effortless and kind of showy.

There’s a rhythm to the layers that surprises people, they always ask what my secret is and I smile. It’s easy to bring to parties and yes you will want to make it again.

This is my Best Tiramisu Recipe, the one I bring when I want to impress without fuss.

Ingredients

• Eggs: protein heavy, give structure and creaminess, plus fat; raw eggs may worry people.
• Mascarpone: very creamy cheese, high fat and some protein, makes dessert rich and smooth.
• Sugar: pure carbs, adds sweetness and structure, not nutrient dense, quick energy spike.
• Ladyfingers: mostly refined carbs, light and absorbent so they soak up espresso and flavor.
• Espresso: nearly calorie free, bitter and aromatic, gives coffee kick and balances sweetness.
• Cocoa powder: unsweetened, adds bitter chocolate notes, provides antioxidants and some fiber.
• Vanilla extract: tiny carbs but mainly flavor, lifts aroma and enhances perceived sweetness.

Ingredient Quantities

• 6 large eggs, separated (yolks and whites), yes both
• 3/4 cup (150 g) granulated sugar
• 1 lb (450 g) mascarpone cheese, room temperature
• 1 1/2 cups (360 ml) strong brewed espresso, cooled
• About 24 to 30 ladyfinger cookies (savoiardi), roughly 200 g
• 2 teaspoons pure vanilla extract
• Pinch of fine salt
• Unsweetened cocoa powder for dusting, about 2 tablespoons
• Optional: pasteurized eggs if you want extra food safety

How to Make this

1. Separate 6 large eggs into yolks and whites, keeping whites chilled; set 1 lb (450 g) room temp mascarpone out so it softens while you work.

2. In a bowl whisk the 6 yolks with 3/4 cup (150 g) granulated sugar until pale and thick, about 3 to 5 minutes; if you worry about raw eggs you can use pasteurized eggs or gently heat the yolk+sugar over a bain marie to 160 F while whisking, then cool before continuing.

3. Add the mascarpone and 2 teaspoons vanilla to the yolk mixture and mix just until smooth and lump free, dont overmix or it will get too loose.

4. In a separate clean bowl add a pinch of fine salt to the egg whites and beat to stiff glossy peaks.

5. Fold the beaten whites into the mascarpone mixture in two additions with a large spatula, using gentle strokes to keep the mixture light and airy.

6. Pour 1 1/2 cups (360 ml) strong brewed espresso, cooled, into a shallow dish. Quickly dip each ladyfinger (about 24 to 30, 200 g total) into the espresso for about 1 second per side so they absorb coffee but dont go soggy.

7. Arrange a single layer of soaked ladyfingers in an 8×8 or 9×13 pan (depending on how thick you want it), then spread half the mascarpone cream evenly over them.

8. Make a second soaked ladyfinger layer and top with the remaining mascarpone cream, smoothing the surface with a spatula.

9. Cover and refrigerate at least 4 hours, preferably overnight so flavors meld and texture firms up.

10. Just before serving dust the top generously with about 2 tablespoons unsweetened cocoa powder through a fine sieve, slice and enjoy.

Equipment Needed

1. Two large mixing bowls (keep one chilled for the egg whites)
2. Electric hand mixer or stand mixer with whisk attachment (or a strong balloon whisk if you prefer)
3. Silicone spatula for gentle folding and for smoothing the top
4. Whisk for the yolks and for small mixing jobs
5. Fine mesh sieve or small sifter for dusting cocoa and removing lumps
6. 8×8 or 9×13 baking dish, depending how thick you want it
7. Shallow wide dish or pie plate for the espresso plus tongs or a fork to dip ladyfingers
8. Measuring cups and spoons and a kitchen scale if you want precise weights
9. Small saucepan and heatproof bowl for a bain marie and an instant read thermometer if you plan to pasteurize the yolks

FAQ

Traditional Italian Tiramisu Recipe Substitutions and Variations

• Eggs: use pasteurized whole eggs (straight swap) or for an egg-free version fold in about 1 1/4 cups heavy cream whipped to stiff peaks instead of both yolks and whites, or make a cooked zabaglione (safe custard) and cool before folding in.
• Mascarpone: swap with full fat cream cheese plus a bit of heavy cream – for 1 lb mascarpone use 16 oz cream cheese and ~1/2 cup heavy cream, beat till silky; you can also use well‑strained ricotta blended smooth but it will taste lighter.
• Espresso: use very strong brewed coffee, instant espresso powder dissolved in hot water, or replace part of the coffee with coffee liqueur (Kahlua or Marsala) for a boozy note.
• Ladyfingers: use slices of sponge cake or pound cake, or gluten free ladyfingers if needed; just cut to size and soak briefly like you would the savoiardi.

Pro Tips

Tip 1: Dont skip pasteurized eggs or the gentle bain marie if you have any worry about raw eggs, its a tiny extra step but it makes the filling safer and silkier. If you heat the yolk and sugar, cool it completely before adding mascarpone so it does not split.

Tip 2: Keep the egg whites cold, and add a pinch of cream of tartar or a little lemon juice before whipping to help them stay stable. Beat to glossy stiff peaks but stop as soon as they hold shape, overbeating will make them dry and they wont fold in nicely.

Tip 3: Dip ladyfingers lightning fast in the coffee, work in one layer and dont stack them wet or you’ll get uneven sogginess. If you like a boozier tiramisu add a splash of coffee liqueur or marsala to the espresso, or skip it if kids will eat it.

Tip 4: Fold the whites into the mascarpone gently in two additions, and then chill at least overnight if you can, it really improves texture and flavor. For cleaner slices, chill until quite firm or run a hot knife under water and wipe it between cuts, the pieces come out so much nicer.