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Classic Italian Tiramisu

Tiramisu is Italy’s most beloved dessert, known for its luscious layers of coffee-soaked ladyfingers and velvety mascarpone cream. Originating in the Veneto region, this iconic treat embodies the perfect balance of sweetness, richness, and bold espresso flavor. The delicate mascarpone mixture, lightened with whipped cream or airy meringue, creates an irresistibly smooth texture. Finished with a dusting of cocoa powder, each bite delivers a harmonious blend of bitter, sweet, and creamy notes. Whether served at a festive gathering or enjoyed as an indulgent treat, this classic tiramisu is a timeless masterpiece of Italian pastry craftsmanship.

Dessert | Italian | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Pudding | Mixing Bowl | Saucepan | Cocoa Powder | Ladyfinger | Mascarpone | Folding | Water Bath | Whipping | Festive | Overnight
Time to complete

Prep

30min

Cook

10min

Wait

4h

Total

4h 40min

Ingredients (8-10 portions)

Mascarpone Cream

  • 16 oz (450g) mascarpone cheese, cold
  • 4 large egg yolks
  • ¾ cup (165g) granulated sugar, divided if using egg whites
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1½ cups (360g) heavy cream OR 4 large egg whites

Assembly

  • 30 ladyfingers
  • 1½ cups (360ml) strong black coffee

For Serving/Garnishing

  • 2 tbsp cocoa powder, for dusting
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 22
  • Protein: 6
  • Carbohydrates: 24
  • Fiber: 1
Directions

Prepare the Mascarpone Cream

  • 1. Whisk the cold mascarpone cheese on medium speed for 30-60 seconds until smooth and creamy. Set aside.

Prepare the Egg Yolk Mixture

  • 2. In a heatproof bowl, whisk together the egg yolks and half of the sugar. Place the bowl over a saucepan with 1-2 inches of simmering water, ensuring the bowl does not touch the water. Whisk continuously on medium-high speed for 2 minutes, then remove from heat.

Combine the Mascarpone and Egg Yolk Mixture

  • 3. Pour the egg yolk mixture into the mascarpone cheese. Add salt and vanilla extract, then whisk on medium speed until just combined. Avoid overmixing to prevent graininess.

Prepare the Whipped Cream or Meringue

  • 4. If using heavy cream, whip it until stiff peaks form, taking care not to overmix. If using egg whites, whisk them with the remaining sugar over simmering water until they reach 160°F (71°C), then continue whisking off heat until a glossy, stiff meringue forms.

Fold the Cream or Meringue into the Mascarpone Mixture

  • 5. Gently fold the whipped cream or meringue into the mascarpone mixture in 2-3 additions, using a rubber spatula to maintain the airy texture.

Assemble the Tiramisu

  • 6. Pour the coffee into a wide bowl. Quickly dip each ladyfinger into the coffee (1-2 seconds per side) and arrange a layer in the bottom of a 7x11-inch (18x28cm) rectangular dish.

Layer the Mascarpone Cream

  • 7. Spread half of the mascarpone cream evenly over the soaked ladyfingers.

Repeat the Layers

  • 8. Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Optionally, pipe the cream in decorative dollops.

Chill and Serve

  • 9. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, sift cocoa powder evenly over the top. Slice and enjoy!
Cookix's Secrets

Alternative Cooking Method

  • Use decaffeinated coffee for a caffeine-free version.

Alternative Proteins

  • Use aquafaba instead of egg whites for a vegan-friendly version.

Chilling Time

  • Allow tiramisu to rest overnight for optimal flavor development.

Coffee Soaking

  • Dip ladyfingers briefly to prevent them from becoming too soggy.

Flavor Enhancements

  • Add a splash of coffee liqueur or rum to the coffee for extra depth.

Healthier Version

  • Replace heavy cream with Greek yogurt for a lighter alternative.

Ingredient Quality

  • Use high-quality mascarpone for the creamiest texture and best flavor.

Seasonal Tweaks

  • Top with fresh berries for a summery twist.