This Classic Italian Tiramisu is a timeless Italian dessert layered with espresso-soaked ladyfingers and a creamy mascarpone filling. It’s light, decadent, and the perfect make-ahead treat for any gathering.

Why You’ll Love This Recipe

I love how simple yet impressive this tiramisu is. It comes together without baking, and the mascarpone cream paired with espresso creates a balance of richness and bold flavor. I especially like that I can make it ahead of time, which allows the flavors to deepen overnight. When I serve it at dinner parties, everyone always asks for seconds, and I never feel rushed since it requires minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dutch processed cocoa powder

• Freshly brewed espresso (I sometimes add a splash of dark rum for extra flavor)

• Vanilla extract

• Egg yolks (I use pasteurized for safety)

• White sugar

• Kosher salt

• Mascarpone cheese

• Heavy cream

• Hard ladyfinger cookies

Directions

1. I whisk together cocoa powder, espresso, and vanilla in a bowl and set it aside so the flavors can blend.

2. In a stand mixer, I beat the egg yolks and sugar until pale and thick, which takes about 5 minutes.

3. I add salt and mascarpone, whipping until smooth and creamy.

4. Next, I fold in chilled heavy cream and beat until soft peaks form.

5. I quickly dunk each ladyfinger into the espresso mixture and line them in my baking dish.

6. I spread half of the mascarpone mixture over the cookies and dust with cocoa powder.

7. I repeat the layers, finishing with cocoa powder on top.

8. I cover the dish and chill it for at least 2 hours before serving so the flavors can set.

Servings and timing

This recipe makes enough for 10 servings. It takes about 20 minutes to prepare, with no baking required. I recommend chilling it for a minimum of 2 hours, but I often let it sit overnight for the best results.

Variations

I sometimes add a few tablespoons of dark rum or coffee liqueur to the espresso mixture for an adult twist. If I don’t have espresso, I use strong brewed coffee. For a lighter version, I reduce the mascarpone slightly and fold in more whipped cream.

storage/reheating

I keep tiramisu covered with plastic wrap in the refrigerator for up to 3–4 days. I find it tastes even better the next day as the layers meld together. I don’t recommend freezing it since the texture doesn’t hold up well after thawing.

FAQs

Can I make tiramisu without alcohol?

Yes, I often skip the rum and just use espresso or coffee. It’s still delicious.

What can I use instead of mascarpone cheese?

I don’t substitute mascarpone, as it’s essential for the authentic flavor. Cream cheese won’t give the same result.

Can I make tiramisu in advance?

Yes, I like making it the night before. The flavors develop beautifully overnight.

How do I prevent ladyfingers from getting soggy?

I dip each cookie for only 1–2 seconds in espresso. A quick dunk keeps them firm but flavorful.

Can I use instant coffee instead of espresso?

Yes, I dissolve instant coffee in hot water when I don’t have espresso on hand. It works well in a pinch.

Conclusion

Classic Italian Tiramisu is a dessert I love making for special occasions and casual gatherings alike. It’s elegant yet incredibly easy to prepare, and it always impresses. The creamy mascarpone layers paired with espresso-soaked ladyfingers create a dessert that feels both indulgent and light, making it a recipe I’ll return to again and again.