Classic Italian Tiramisu
Espresso-soaked ladyfingers layered with airy mascarpone cream and dusted with cocoa. the Italian dessert that requires zero baking.
- Total time:
- 4 hr 25 min
- Servings:
- 8
- Per serving:
- 460 kcal
- Cost per serving:
- $2.80
- Difficulty:
- medium
Step-by-step
Whisk egg yolks and sugar over a double boiler 5 minutes until pale and thick.
Cool 5 minutes. Whisk in mascarpone until smooth.
Whip cream to stiff peaks in a separate bowl. Fold into mascarpone mixture gently.
Combine espresso with liqueur in a shallow bowl.
Quick-dip each ladyfinger (1 second per side. do not soak). Layer in dish.
Spread half the cream over. Dust with half the cocoa.
Repeat: dipped ladyfingers, cream, cocoa.
Refrigerate 4 hours minimum (overnight better). Dust with extra cocoa right before serving.
240 min timer
Cook's tip
Ladyfingers absorb fast. A 1-second dip is enough. Soggy ladyfingers ruin tiramisu.
Storage
Refrigerate covered 3 days. Improves overnight.
Freezer: Freezes 1 month. Texture changes slightly.
Nutrition per serving
- Calories
- 460
- Protein
- 8g
- Carbs
- 32g
- Fat
- 32g
- Fiber
- 1g
- Sugar
- 22g
- Sat Fat
- 19g
- Sodium
- 120mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Egg-safety concerns?
Cooking yolks over a double boiler to 160°F kills bacteria. Use pasteurized eggs for extra safety.
Alcohol-free?
Skip the liqueur. Authentic homestyle tiramisu often has none.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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