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This Classic Italian Tiramisu recipe is the ultimate no-bake dessert that even the pickiest of guests with love!

Tiramisu has a rich and creamy texture with a balance of flavors from the sweetness of the mascarpone cheese and sugar, the bitterness of the coffee, and the hint of alcohol.

A slice of layered tiramisu on a plate with a pan of tiramisu in the background.

Tiramisu is my all-time favorite dessert, even though it contains dairy and I should not go anywhere near it. I just cannot pass up a good tiramisu, and this classic Italian dessert is well worth it!

Waiting for this amazing Tiramisu dessert to set overnight is torture…I just can’t do it!!

Tiramisu ingredients

Raw egg yolks – at room temperature
Granulated sugar
Mascarpone cheese
Egg whites
Espresso or strong coffee
Kahlua coffee liqueur – sweet marsala wine or dark rum
Savoiardi ladyfingers
8 x 8 baking dish – hand mixer- large mixing bowls.

Be sure to check out the detailed printable recipe card below

A slice of layered tiramisu on a plate with a pan of tiramisu and cup of coffee in the background.

What is traditional Italian tiramisu?

Tiramisu is one of the most famous Italian desserts that originated in the region of Veneto, Italy. The name “tiramisu” means “pick me up” or “lift me up” in Italian, referring to the espresso used in the recipe.

It is a layered dessert made with ladyfingers (sponge-like biscuits) soaked in coffee or espresso, layered with a creamy mascarpone filling mixed with eggs, sugar, and sometimes flavored with liqueur like Marsala wine or dark rum. The layers are typically dusted with cocoa powder or grated chocolate.

How to make Classic Tiramisu

In a large bowl, whisk the egg yolks and sugar together until thick and creamy. Add the mascarpone and whisk until smooth, set aside.

Light and fluffy eggs and sugar beaten together in a large bowl.

In a separate bowl, beat the egg whites until stiff peaks form.

Egg whites beaten to form stiff peaks in a large bowl.

Gently fold the egg whites into the mascarpone mixture, set aside.

Whipped egg whites folded into the mascarpone mixture.

Combine coffee or espresso with Kahlua in a shallow bowl. Dip each of the ladyfinger cookies into the mixture, flip it over and quickly remove.

Ladyfinger dipped in a small bowl of coffee mixture.

Do not allow the ladyfingers to float or sink into the coffee mixture, just a quick dip to moisten is all you need.

Arrange the coffee-soaked ladyfingers on the bottom of the baking dish.

Soaked ladyfingers arranged on the bottom of a baking dish.

Spread half of the mascarpone mixture over the ladyfingers and sprinkle with cocoa powder.

The first layer of ladyfingers and mascarpone cream sprinkled with cocoa in a baking dish.

Arrange the second layer of ladyfingers topped with the remaining mascarpone and cocoa powder.

Two layers of tiramisu dusted with cocoa powder in a square baking dish.

Cover and refrigerate for at least 6 hours before serving.

Horizontal image of tiramisu slice on a small plate with a cup of coffee in the background.

I know, it’s torture…but this delicious dessert is worth the wait!

Tiramisu is the perfect rich and creamy dessert to enjoy after a classic Italian meal of Skillet Chicken Cacciatore, Tuscan Stuffed Pork Loin, or Pesto and Arugula Pizza.

Recipe Notes

You need to use Espresso, or really, really strong coffee for this dessert for the flavor to stand out over the mascarpone cheese.
Substitute dairy-free cream cheese for the mascarpone cheese if you need a dairy-free dessert. I am allergic to soy, so this is not an option.
This recipe contains raw eggs, which is dangerous for pregnant women. Use the best quality pasteurized eggs to avoid salmonella.
Not all lady fingers are the same. Some are hard and crunchy like these are, and some are soft and almost cake like. Dip/soak the lady fingers for 5 to 6 seconds for the hard type, and less for the soft ones. You don’t want them falling apart as you are assembling your dessert.
Store leftover tiramisu in an airtight container inside the refrigerator for 4 to 5 days.

Tools used to make Classic Tiramisu

More Tiramisu inspired recipes

Amaretto Tiramisu – This version is made in a bowl instead of a baking dish.
Tiramisu Ice Cream – OMG, so yummy!
Limoncello Tiramisu Ice Cream – in case you are not a fan of coffee.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Classic Tiramisu

This Classic Italian Tiramisu recipe is the ultimate dessert for even the pickiest of guests! Creamy mascarpone filling is layered between coffee soaked ladyfingers and topped off with a dusting of cocoa powder.

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: Italian

Keyword: dessert, classic dessert, Italian, mascarpone

Prep Time: 20

Chilling Time: 6

Total Time: 6 20

Servings: Servings

Calories: 316kcal

Author: Lisa Johnson

Equipment

8 x 8 baking dish

Ingredients

6 large egg yolks at room temperature
.25 cup granulated sugar
16 ounces mascarpone cheese softened
3 large egg whites
1 cup espresso or extra-strong coffee
0.5 cup Kahlua – sweet Marsala wine or dark rum substitute additional espresso for alcohol free
7 ounces Savoiardi ladyfingers 24 count package
.25 cup cocoa powder

Instructions

In a large bowl, whisk the egg yolks and sugar together until thick and creamy. Add the mascarpone and whisk until smooth, set aside.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the mascarpone mixture, set aside.
Combine strong coffee or espresso with Kahlua in a shallow bowl. Dip each of the ladyfinger cookies into the mixture, flip it over and quickly remove. Do not allow the ladyfingers to float or sink into the coffee mixture, just a quick dip to moisten is all you need.
Arrange the coffee-soaked ladyfingers on the bottom of the baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with cocoa powder.
Arrange the second layer of ladyfingers topped with the remaining mascarpone and cocoa powder.
Cover and refrigerate for at least 6 hours before serving.

Notes

You need to use Espresso, or really, really strong coffee for this dessert for the flavor to stand out over the mascarpone cheese.
Substitute dairy-free cream cheese for the mascarpone cheese if you need a dairy-free dessert. I am allergic to soy, so this is not an option.
This recipe contains raw eggs, which is dangerous for pregnant women. Use the best quality pasteurized eggs to avoid salmonella.
Not all lady fingers are the same. Some are hard and crunchy like these are, and some are soft and almost cake like. Dip/soak the lady fingers for 5 to 6 seconds for the hard type, and less for the soft ones. You don’t want them falling apart as you are assembling your dessert.
Store leftover tiramisu in an airtight container inside the refrigerator for 4 to 5 days.
A 9 x 9 baking dish would probably work for this recipe if needed.

Nutrition

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