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This authentic Italian tiramisu is the way my family has always made it, with layers of espresso-soaked Savoiardi, creamy mascarpone filling and cocoa powder on top. It has that rich coffee flavor without being overly sweet, and the soft ladyfingers contrast with the cool, creamy filling. For me, this is what tiramisu is supposed to taste like.
Why You’ll Love It
Coffee-soaked Savoiardi, mascarpone cream, Marsala and cocoa give this tiramisu its distinct layers and bittersweet coffee flavor. It also gets better after several hours in the fridge, so it’s a dessert you can finish well before serving.
Distinct layers: Quickly dipped Savoiardi soften beneath the mascarpone cream while still giving the tiramisu enough structure to slice.
Coffee and Marsala: Strong espresso balances the sweet mascarpone filling, while Marsala gives the zabaglione more depth.
Made ahead: Tiramisu needs at least 6 hours to chill, and overnight is even better, so there’s no last-minute dessert prep.
No oven needed: The zabaglione is cooked over simmering water, but the assembled tiramisu goes straight into the refrigerator.
Like this? Also try tiramisu Swiss roll, pistachio tiramisu, limoncello tiramisu, strawberry tiramisu, pumpkin tiramisu and individual tiramisu.
Authentic Italian Tiramisu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Egg yolks: Bring them to room temperature before making the zabaglione so they combine smoothly with the sugar.
Sweet Marsala wine: Gives the zabaglione its characteristic sweet, fortified-wine flavor.
Heavy cream: Keep it cold so it whips to stiff peaks.
Vanilla extract: Adds a little vanilla flavor to the mascarpone cream.
Mascarpone cheese: Keep it chilled until you’re ready to mix it into the whipped cream.
Espresso: Brew it strong, then let it cool completely before dipping the ladyfingers.
Kahlúa: An optional addition to the espresso mixture for more coffee flavor.
Savoiardi: These crisp Italian ladyfingers absorb the espresso while holding their shape better than soft cake-style ladyfingers.
Dark cocoa powder: Sift it over the finished tiramisu before chilling.
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 the chilled mascarpone and mix on medium speed just 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
Espresso: Strong brewed coffee works if you don’t have an espresso machine. Let it cool completely before dipping the Savoiardi.
Kahlúa: This is optional, so simply leave it out if you don’t want additional coffee liqueur.
Marsala: A different fortified wine such as Madeira or sherry will change the flavor but can be used in its place.
Decaf option: Use decaf espresso or strong decaf coffee if you want the coffee flavor without as much caffeine.
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
Store: Cover the tiramisu and refrigerate it for up to 4 days.
Freeze: Wrap the tiramisu well and freeze it for up to 3 months.
Thaw: Thaw overnight in the refrigerator 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
Yes. In fact, I recommend it. Tiramisu needs at least 6 hours in the refrigerator, and chilling it overnight gives the coffee-soaked ladyfingers and mascarpone layers plenty of time to set.
Just dip and turn each Savoiardi quickly in the cooled espresso mixture. Don’t leave the ladyfingers soaking in the coffee or they can become too soft once the assembled tiramisu chills.
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 steady 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 heat as needed to maintain a steady simmer while you whisk the zabaglione.
- 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.
- 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 chilled 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
Tiramisu is a favorite in my family, and this version has everything I want in it: strong coffee, creamy mascarpone, Marsala and plenty of cocoa on top. The hardest part is waiting for it to chill, but that time in the refrigerator is what gives the ladyfingers their soft texture and helps the layers hold together when you slice it.
Other 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 recipe for creamy mushroom risotto is 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.
