Classic Tiramisu

Classic Italian layered coffee and mascarpone dessert

Total: 40 min
Hands-on: 35 min
Serves: 6
Level: Medium
Cuisine: Italian
Meal: Dessert

Vegetarian

A no-bake classic of soft, espresso-soaked biscuits and airy mascarpone cream, ready after chilling.

Shopping list

4 large eggs
500 g mascarpone
100 g sugar
300 ml strong espresso coffee
3 tbsp Marsala wine or dark rum
24 ladies' fingers
40 g unsweetened cocoa powder

The classic layered dessert that balances bitter coffee with sweet mascarpone.

Ingredients

4 large Eggs
500 g Mascarpone room temperature
100 g Sugar
300 ml Espresso coffee strong and cooled
3 tbsp Marsala wine or dark rum
24 Ladies' fingers
40 g Cocoa powder unsweetened, for dusting

Method

Brew the espresso coffee and let it cool to room temperature before using it to soak the ladies' fingers.

1 min
Separate the egg yolks from the egg whites, placing the yolks in one bowl and the whites in a clean, dry bowl.

Tip Ensure the white bowl is completely free of any yolk for stiff peaks.

8 min
Beat the egg yolks with the sugar until the mixture becomes pale and thick, taking roughly two minutes of steady whisking.

4 min
Fold the room-temperature mascarpone into the egg and sugar mixture in batches, gently stirring until smooth and combined.

3 min
Whip the egg whites with a pinch of salt until they form stiff, glossy peaks that hold their shape when the whisk is lifted.

6 min
Fold the stiff egg whites into the mascarpone mixture in two additions, using a spatula and cutting through the center to preserve air.

Tip Do not stir too vigorously to avoid deflating the foam.

3 min
Dip each side of a ladyfinger into the espresso mixture, ensuring a quick soak so they absorb flavor without falling apart.

2 min
Arrange a layer of soaked ladyfingers in the bottom of a large serving dish, covering it completely.

4 min
Spread half of the mascarpone cream over the biscuits, pressing it slightly into the gaps for even texture.

2 min
Repeat the process with the remaining soaked ladyfingers and the rest of the mascarpone cream to create a second layer.

3 min
Smooth the top of the cream layer with an offset spatula or the back of a spoon for a neat finish.

1 min
Cover the tiramisu with plastic wrap pressed against the surface and refrigerate for at least three hours, ideally overnight.

Tip The chilling step sets the structure and deepens the flavor.

2 min
Dust the top generously with cocoa powder through a fine sieve just before serving.

1 min

Chef's tips

Cold mascarpone whips better; let it sit out for ten minutes before starting.
Quick-dip the ladyfingers; if they sit in the coffee, they will turn to mush in the cream.
Use unsweetened, pure cocoa powder for the finish; sweetened varieties change the bitter balance.

Swap it

Amaretto: Replace the Marsala with an equal amount of almond liqueur for a nutty twist.
Mocha: Stir two tablespoons of instant coffee into the mascarpone cream for an intense chocolate-coffee flavor.
Lemon: Zest a small lemon into the cream and soak the biscuits in orange juice instead of coffee for a citrus variation.
Chocolate: Add 50 grams of grated dark chocolate to the cream layer for a richer, fudge-like texture.

Per serving

Energy: 450 kcal
Protein: 12 g
Fat: 28 g
Carbs: 38 g

Approximate, per serving.