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Nothing beats an authentic Italian tiramisu recipe’s whippy texture and yummy flavors. Rich cocoa dust tops delicious layers of vanilla cream and light zabaglione. You’ll love the coffee-dunked Savoiardi (ladyfingers) that soak up the dreamy, sweet liquid. Make this family favorite of mine for an iconic Italian dessert that fits any occasion. You can make this recipe ahead of time and pop it into the fridge. And the best part of all? This easy no bake dessert requires zero time in the oven!
Make my easy and authentic tiramisu recipe and fall in love with the beautifully balanced combination of sweet cream, marsala wine and coffee.
Like this? Also try tiramisu Swiss roll, pistachio tiramisu, limoncello tiramisu, strawberry tiramisu, or chocolate tiramisu.
Why You’ll Love It
Great for easy entertaining: While it looks and tastes fancy, this classic Italian tiramisu is relatively easy to make with simple layering and mixing.
Make-ahead convenience: A classic tiramisu recipe must chill for several hours (or overnight), making it the perfect dessert to prepare ahead of time. This gives you one less thing to worry about before a gathering.
Italian elegance: As a classic Italian dessert, tiramisu brings a touch of elegance and authenticity to any meal, whether you’re having a casual dinner or a special occasion.
Authentic Italian Tiramisu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Egg yolk: Use room temperature yolks to help the mixture blend smoothly when making the zabaglione for your homemade tiramisu. Use the egg whites to make meringues!
Sweet marsala wine: A classic addition that adds depth and a slight sweetness to the zabaglione.
Heavy cream: Use heavy whipping cream and chill it before whipping.
Vanilla extract: Enhances the overall flavor of the cream mixture, giving a subtle richness.
Mascarpone cheese: Keep it chilled until needed. This Italian cream cheese is an essential ingredient for a creamy tiramisu texture, blending smoothly with whipped cream and zabaglione.
Espresso: Use strong, super fresh espresso to dip the ladyfingers, for the best flavor.
Kahlua: This coffee liqueur adds an extra coffee flavor and a hint of sweetness if desired. You can leave it out if you prefer.
Savoiardi ladyfingers: They absorb the coffee dip without becoming too soggy, providing a perfect base for the best tiramisu recipe.
Dark cocoa powder: Lightly dust on top of the assembled tiramisu before serving to add a rich chocolate flavor and a traditional finish (this one is my fave!)
How to Make a Classic Italian Tiramisu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the zabaglione: In a heatproof bowl over simmering water, whisk together egg yolks and granulated sugar until combined, then stir in the Marsala wine. Whisk until the egg yolks and sugar mixture thickens and becomes pale and creamy.
Cool the zabaglione: After thickening, set the bowl aside for 5 minutes, whisking occasionally to cool slightly. Prepare a larger bowl with ice water and place the custard bowl over it, stirring to cool it down. Once cooled, set it aside.
Prepare the cream: Whip heavy cream and vanilla in a stand mixer until stiff peaks form. Add room-temperature mascarpone cheese and mix on medium speed until combined (about 1 minute). Add the cooled marsala custard and mix on low for 2 minutes, then scrape down the sides to ensure everything is well combined.
Make the coffee dip: Mix cold espresso, coffee liquor (optional) and sugar in a mixing bowl.
Assemble the tiramisu: Dip ladyfingers quickly into the coffee mixture, one at a time, and place a layer in the baking dish. Spread half of the mascarpone mixture over the dipped ladyfingers. Add another layer of coffee soaked lady fingers and spread the remaining mascarpone mixture on top. Dust with cocoa powder.
Chill: Refrigerate the traditional tiramisu uncovered for at least 6 hours, preferably overnight, before serving.
Substitutions and Variations
Mascarpone cheese: Substitute with cream cheese (softened) for a slightly tangier flavor, or mix half cream cheese and half ricotta for a creamier texture. Greek yogurt can be a lighter option, though it will change the flavor and texture.
Marsala wine: Replace with other fortified wines like Madeira, sherry, or port. For a non-alcoholic version, use grape juice, apple juice or simply leave out the wine.
Savoiardi ladyfingers: Use pound cake, sponge cake, or madeleines as a softer alternative. Graham crackers or digestive biscuits can be used for a different texture and flavor profile.
Espresso: Swap with strong brewed coffee or instant coffee dissolved in hot water if espresso is unavailable. For a non-caffeinated version, use decaf coffee or hot chocolate.
Fruit-flavored tiramisu: Layer sliced strawberries, raspberries, or blueberries between the mascarpone layers. For a tropical twist, add mango puree or pineapple chunks.
Chocolate tiramisu: Mix melted chocolate into the mascarpone mixture for a rich chocolatey version. Add a layer of chocolate chips or drizzle chocolate ganache between layers.
Nutty tiramisu: Sprinkle chopped nuts (like almonds, hazelnuts, or pistachios) over the layers for added crunch and flavor.
Spiced tiramisu: Add cinnamon, nutmeg, or pumpkin spice to the mascarpone mixture for a warm, autumn-inspired tiramisu. Replace the coffee dip with a chai tea latte for a spiced twist.
Vegan tiramisu: Use vegan mascarpone or blend cashews with coconut cream as a substitute for the cheese. Replace egg yolks in the zabaglione with a thickener like cornstarch or use a vegan pudding mix. Substitute plant-based whipped cream for heavy cream and almond milk for dairy milk.
Serving Suggestions
Appetizer: Start with a light tuna and potato salad, a chickpea farinata or my white bean salad.
Main: Serve this Tuscan marry me pasta with chicken or a simple sheet pan lasagna.
Dessert: End with a light and lovely serving of your tiramisu.
How to Store Authentic Tiramisu
Store: Leftovers (if you have any!) can be wrapped tightly with plastic or in an airtight container and refrigerated for up to 5 days after building.
Freezer: Tiramisu can be frozen for up to 3 months. To prevent freezer burn, wrap it tightly in plastic wrap and foil.
Thaw: Thaw it in the fridge overnight before serving.
Top Tips
Use cold ingredients: Keep mascarpone cheese chilled until ready to use. This helps maintain the creamy texture and prevents the mixture from becoming runny.
Whip cream to stiff peaks: Whip the heavy cream until stiff peaks form, which will help the tiramisu hold its shape. Be careful not to overwhip, as this can cause the cream to turn grainy.
Avoid over-dipping ladyfingers: Dip ladyfingers quickly in the coffee mixture. A brief dip (just a few seconds) is enough to soak up flavor without making them soggy.
Adjust sweetness: Taste the mascarpone cream mixture before assembling the tiramisu. You can adjust the sweetness by adding more sugar if needed or reducing it to suit your taste.
Layer evenly: Spread the mascarpone mixture evenly over the ladyfinger layers for a smooth and consistent texture. Use a spatula to ensure the layers are level and well-distributed.
Use fresh espresso: If possible, brew fresh espresso for a stronger, more robust coffee flavor. Let it cool before using so the ladyfingers don’t become too soft.
Avoid overheating zabaglione: When making the zabaglione, whisk continuously and keep the heat low to medium to prevent the egg mixture from curdling. Remove from heat if the bowl gets too hot.
Classic Tiramisu FAQs
Use freshly brewed strong espresso or a strong coffee like French roast. For a more authentic flavor, avoid flavored coffee or instant coffee.
Traditionally, tiramisu uses raw eggs, but if you’re concerned about the eggs’ safety, you can use pasteurized eggs or gently cook the egg yolks with sugar over a double boiler (also known as a sabayon).
If the mascarpone cheese is left at room temperature, it might become too soft and affect the texture of the dish. Keeping the mascarpone refrigerated until ready to use helps it blend more smoothly.
If desired, the dessert can be covered with plastic wrap. However, during testing, I found that if the plastic touched the cocoa, it would mess up the beautiful dusted topping.
Italian Tiramisu Recipe
Authentic Italian Tiramisu
Equipment
- Saucepan Large
- Stand Mixer with Whip Attachment
- Baking Dish 8-Inch Square
Ingredients
For the Zabaglione Cream:
- 4 egg yolks, at room temperature
- ½ Cup granulated sugar
- ½ Cup sweet marsala wine
- 1½ Cups heavy cream
- 1 Teaspoon vanilla extract
- 16 Ounces mascarpone cheese, chilled
For the Coffee Dip:
- 2 Cups espresso, cold
- 3 Tablespoons Kahlua, or similar coffee liqueur, optional
- 1 Tablespoon granulated sugar
Additional Ingredients:
- 30 ladyfingers, Savoiardi, 1½ x 7-Ounce sleeves
- 2 Tablespoons dark cocoa powder, for dusting on top
- ice water, as needed
Instructions
Make the Zabaglione Cream:
- Add 2 or 3 inches of water to a heavy-bottomed saucepan and bring to a boil over a medium/medium-high heat.
- Once boiling, reduce the heat to maintain a rolling simmer.
- Mix the egg yolks and sugar in a heatproof glass bowl until combined, and then add the marsala wine.
- Place the glass bowl over a pot of simmering water; be sure the water doesn't touch the bowl.
- Whisk continuously until the custard thickens and looks pale and creamy, about 10 minutes. It should thickly coat the back of a spoon after 9 minutes.
- Adjust the burner temperature to hold a consistent boil to avoid overcooking the marsala mixture.
- Note: If needed, remove the bowl from the pot if it becomes too hot, to prevent scrambled eggs.
- Once thickened, remove the bowl from the boiling water and set aside for 5 minutes, whisking occasionally.
- Note: The glass mixing bowl becomes heated when sitting over boiling water, so it is recommended that you set it aside for 5 minutes after thickening the marsala mixture before placing it over ice water.
- After 5 minutes, add some ice and water to a larger glass bowl, something that can hold the bowl of marsala custard. Do not fill it with so much water that it will spill over the top into the marsala custard.
- Place the custard on top of or inside the ice bath, whisking or stirring to reduce the temperature. Once cooled, remove the custard from the ice bowl and set aside.
- Remove the mascarpone cheese from the refrigerator and set aside.
- In a stand mixer bowl using the whip attachment, add heavy cream and vanilla extract at high speed and mix until stiff peaks form, for about 5 minutes (use speed 9 or 10).
- Add in the mascarpone cheese and mix at medium speed (use speed 5) until combined, for about 1 minute. The mixture will become thick.
- Add the marsala custard to the mascarpone cream mixture and mix on low speed (use speed 3 or 4) for 2 minutes. Remove the whisk attachment and use it to scrape down the sides of the zabaglione cream to ensure it is combined. Set the zabaglione aside.
Make the Coffee Dip:
- In a small shallow bowl or saucepan, mix the cold espresso, coffee liquor and sugar.
- Working one at a time, dip a lady finger cookie in the espresso mixture and arrange in a single layer in the bottom of an 8"x8" baking dish. This layer will have two rows of 6 dipped ladyfingers
- Note: The ladyfingers will soak up the liquid quickly, so just a quick dip/turnover once in the espresso is enough. You can see it happen if you watch the cookie when added to the liquid- it's pretty cool!
Assemble the Tiramisu:
- Spread ½ of the mascarpone mixture on top of the dipped ladyfingers.
- Add another layer of espresso-dipped lady fingers (this row can accommodate 14 additional dipped ladyfingers) and spread the remaining mascarpone cream mixture on top.
- Dust the entire dessert with dark cocoa powder.
- Refrigerate uncovered for a minimum of 6 hours before serving; it’s best chilled overnight.
Notes
Whip cream to stiff peaks: Whip the heavy cream until stiff peaks form, which will help the tiramisu hold its shape. Be careful not to overwhip, as this can cause the cream to turn grainy.
Avoid over-dipping ladyfingers: Dip ladyfingers quickly in the coffee mixture. A brief dip (just a few seconds) is enough to soak up flavor without making them soggy.
Adjust sweetness: Taste the mascarpone cream mixture before assembling the tiramisu. You can adjust the sweetness by adding more sugar if needed or reducing it to suit your taste.
Layer evenly: Spread the mascarpone mixture evenly over the ladyfinger layers for a smooth and consistent texture. Use a spatula to ensure the layers are level and well-distributed.
Use fresh espresso: If possible, brew fresh espresso for a stronger, more robust coffee flavor. Let it cool before using so the ladyfingers don’t become too soft.
Avoid overheating zabaglione: When making the zabaglione, whisk continuously and keep the heat low to medium to prevent the egg mixture from curdling. Remove from heat if the bowl gets too hot.
Nutrition
There’s nothing quite like an authentic Italian tiramisu’s irresistible texture and rich flavors. Velvety layers of vanilla cream and airy zabaglione are crowned with a dusting of rich cocoa. You’ll adore the soaked sponge fingers that absorb the sweet, coffee-infused goodness. This is a family favorite of mine, and it’s the ultimate Italian dessert. Best of all, you can prepare it ahead of time and chill it in the fridge – no baking required!
Other Italian Recipes to Try
- This is my go-to easy pesto recipe (vegan) to pop over pasta, soups and stews.
- Try gnocchi made with sweet potato – it turns out the prettiest color and is a great way to use up sweet potatoes.
- Cranberry biscotti with orange is a delicious, sweet treat to pair with coffee.
- Make a heart-shaped pizza like this and serve it with a pretty salad.
- This is my favorite recipe for creamy mushroom risotto, brimming with earthy flavors.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
