How to Make Real Italian Tiramisu from Scratch Recipe

Introduction

Tiramisu isn’t just a dessert—it’s an experience. Combining espresso, creamy mascarpone, and a touch of booze, this classic Italian treat is both light and decadently delicious. Prepare to impress with a no-bake dessert that tastes like it belongs in a fancy café.

Ingredients

• 6 egg yolks
• ¾ cup (150g) granulated sugar
• 1 cup heavy cream
• 1 lb (450g) mascarpone cheese
• 2 cups strong espresso or coffee, cooled
• ¼ cup Marsala wine, dark rum, or coffee liqueur (optional)
• 1 pack ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder, for dusting
• Optional: dark chocolate shavings

Instructions

1. Step 1: In a heatproof bowl over simmering water, whisk together egg yolks and sugar for 8–10 minutes until thick and pale. Let it cool slightly to form a zabaglione.
2. Step 2: Whisk mascarpone into the cooled yolk mixture until smooth and lump-free.
3. Step 3: In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the mascarpone mixture for a light, creamy texture.
4. Step 4: Combine espresso with Marsala or your chosen liquor. Quickly dip each ladyfinger in the coffee mixture—just a second on each side to avoid sogginess.
5. Step 5: In a 9×9-inch dish, layer half the dipped ladyfingers, then half the cream mixture. Repeat layers, finishing with the cream. Smooth the top gently.
6. Step 6: Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and set.
7. Step 7: Before serving, dust generously with cocoa powder and add chocolate shavings if desired.

Tips & Variations

• Don’t soak ladyfingers too long—just a quick dip to keep texture perfect.
• Substitute Marsala with dark rum or coffee liqueur based on your preference.
• For a twist, try layering with Nutella, macerated berries, or pumpkin spice.
• Make individual tiramisu cups for a charming presentation.

Storage

Store tiramisu covered in the refrigerator for up to 2 days. It tastes best after chilling overnight. Avoid freezing, as the texture can become unpleasant. To reheat slightly, let sit at room temperature for 15-20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu ahead of time?

Yes! It’s best made a day in advance, giving the flavors time to develop and the dessert to set perfectly.

Is it safe to eat with raw eggs?

The egg yolks are cooked gently over simmering water during preparation, reducing risk significantly. Use fresh, high-quality eggs for best safety and taste.

How to Make Real Italian Tiramisu from Scratch Recipe

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4.8 from 112 reviews

• Author: Harper
• Total Time: 6 hours 30 minutes (including chilling)
• Yield: 6–8 generous slices 1x

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Description

This authentic Italian tiramisu recipe is a no-bake, layered dessert combining espresso-soaked ladyfingers with a rich and creamy mixture of mascarpone, egg yolks, sugar, and whipped cream. Enhanced with a splash of Marsala or rum and finished with a dusting of cocoa powder and optional dark chocolate shavings, this classic dessert is easy to make yet impressively elegant and perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Cream Mixture

• 6 egg yolks
• ¾ cup (150g) granulated sugar
• 1 cup heavy cream
• 1 lb (450g) mascarpone cheese

For the Layers

• 2 cups strong espresso or coffee, cooled
• ¼ cup Marsala wine, dark rum, or coffee liqueur (optional)
• 1 pack ladyfinger cookies (savoiardi)

For Garnish

• Unsweetened cocoa powder, for dusting
• Optional: dark chocolate shavings

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Instructions

1. Whip the yolks & sugar: In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the egg yolks and granulated sugar continuously for 8–10 minutes until the mixture becomes thick, pale, and creamy. This cooked mixture is called zabaglione. Remove from heat and let it cool slightly.
2. Add the mascarpone: Once the zabaglione has cooled a bit, smoothly whisk the mascarpone cheese into the yolk mixture until fully incorporated and free of lumps.
3. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone and yolk mixture to create a light, fluffy cream layer.
4. Espresso dunk time: Combine the cooled espresso with Marsala wine, rum, or coffee liqueur if using. Quickly dip each ladyfinger into this coffee mixture, just long enough to coat (about one second), avoiding soaking them so they maintain structure.
5. Layer up: In a 9×9-inch dish or similar container, arrange a layer of dipped ladyfingers. Spread half of the cream mixture evenly over them. Repeat with another layer of dipped ladyfingers and then the remaining cream mixture. Smooth the top with a spatula.
6. Chill (literally): Cover the dish and refrigerate for at least 6 hours or preferably overnight. This setting time allows the flavors to meld and the dessert to firm up to the perfect texture.
7. Dust and serve: Just before serving, generously dust the top of the tiramisu with unsweetened cocoa powder. Add optional dark chocolate shavings for an extra touch of indulgence. Serve chilled.

Notes

• Do not over-soak the ladyfingers to prevent sogginess; a quick dip is sufficient.
• Chilling is essential for the tiramisu to set properly and develop its flavor.
• Use mascarpone cheese for authentic texture and taste; substitute may alter the outcome.
• Strong espresso or coffee is key to achieving the dessert’s signature bold flavor.
• The alcohol is optional but recommended for depth; it cooks off somewhat during preparation.
• This dessert is best made a day ahead for maximum flavor and texture.
• Can be made in individual glasses for easy servings and presentation.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: tiramisu, Italian dessert, no bake, espresso dessert, mascarpone, coffee, layered dessert