Easy Classic Tiramisu
If you asked me to name a dessert that’s dressed to impress but doesn’t need a designer bakery, it’s got to be tiramisu.
Straight from Italy (well, my kitchen is not, but you get it), this creamy, coffee-soaked treat has climbed its way into hearts everywhere.
There’s just something about the soft, spongy ladyfingers napping in strong espresso, all covered up with clouds of mascarpone cream and a dusting of cocoa.
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The first time I tasted real tiramisu, I felt like someone had melted a coffee shop into a desert island. Every spoonful is rich, cool, silky, and—let’s admit—pretty irresistible.
Whether you make it for a group or just to stash in the fridge for “emergencies” (I won’t tell), it’s the dessert that lets you feel fancy with barely any fuss.
So, pull up a chair. Get comfy. Let’s make tiramisu the easy, classic, can’t-mess-it-up way.
Ingredients
Small list, big flavor. Here’s what you’ll need for old-school magic—plus a few words to help you nail it every single time.
- 6 large egg yolks
Fresh eggs give that deep, golden color. Separate them while cold; they’re easier to handle that way. - 1 cup (200g) granulated sugar
Regular white sugar melts in smooth and blends up creamy. Don’t swap in powdered or brown sugar—you want clean, classic sweetness. - 1¼ cups (280g) mascarpone cheese, room temperature
This Italian cheese is what makes tiramisu… well, tiramisu. Go for fresh mascarpone from the cheese section, not those weird tubs hiding on the lower shelf. Room temperature melts into the mix with no lumps. - 1½ cups (360ml) heavy cream
High-fat cream holds shape after whipping. If in doubt, just read labels—the higher the number, the better it will whip. - 1 cup (240ml) freshly brewed espresso, cooled
Coffee flavor is front and center, so use real espresso if you can. Don’t let it steam hot or you’ll mush the ladyfingers before you can blink. - 2 tablespoons dark rum or coffee liqueur (optional)
Want a grown-up twist? Add a little rum or Kahlúa, but if you skip this the dessert is still amazing. Kid-friendly tiramisu is totally a thing. - 1 teaspoon vanilla extract
Just a touch to round out all that creamy sweetness. - 24 ladyfingers (Savoiardi biscuits)
These crisp, light biscuits act like little sponges for all the coffee. Dry, store-bought ladyfingers work better than soft ones—they won’t fall apart in a second. - Unsweetened cocoa powder, for dusting
No tiramisu is complete without a good cocoa shower right before serving. - Dark chocolate shavings (optional, for garnish)
If you’re feeling extra, grate a little chocolate over the top. It never disappoints.
Tip: Use the best ingredients you can find. It sounds obvious, but tiramisu is all about simple flavors. Good espresso, proper mascarpone, and real vanilla make a difference.
How to Make Tiramisu
This isn’t a quick-mix kind of dessert, but it is easy. You just need to layer and chill—no oven necessary. Here’s how I do it (with a few tricks I learned along the way).
1. Make the Mascarpone Mixture
Bring out two mixing bowls and some elbow grease.
- Whisk the egg yolks and sugar in a medium bowl until the mix looks pale and creamy.
- Place over a double boiler (just a pot of simmering water under the bowl) and keep whisking. This is a little move called sabayon. You want it thick and a dreamy pale yellow. Five to seven minutes should do it.
- Take off the heat. Let it cool for a bit—you don’t want to melt the cheese!
Next up, mascarpone:
- Gently fold mascarpone into the cooled egg mixture. Go easy. Use a spatula or big spoon, and don’t rush. The goal is smooth, not runny.
2. Whip the Cream
In a separate, clean bowl:
- Beat the heavy cream and vanilla extract till you see stiff peaks. (When you lift the whisk, the cream stands tall and doesn’t flop over.)
- Add the whipped cream to your mascarpone mix. Again, fold it in gently. Little clouds of creamy delight, coming right up.
3. Prepare the Espresso Dip
Pour your cooled espresso into a shallow dish.
- If you’re using rum or coffee liqueur, stir it in now.
- Cold coffee = no soggy biscuits. Don’t drown the ladyfingers—just a quick dip (one second per side). Move fast!
4. Assemble
Now things get fun. Take a 9×9-inch dish (or similar).
- Line the bottom with a single layer of dipped ladyfingers. Keep them neat, but don’t stress if they break. The cream hides all sins.
- Spread half the mascarpone mixture over the ladyfingers. Smooth it with a spatula—or the back of a spoon if you’re living wild.
- Repeat with a second layer of dipped ladyfingers, then the rest of the cream.
- Give it a gentle wiggle to settle everything in place.
5. Chill and Finish
You need patience here—sorry!
- Cover with plastic wrap and let it sit in the fridge at least 4 hours, but overnight is even better. The flavors need time to get acquainted.
- Just before serving, dust the top with cocoa powder. Don’t be shy.
- Add chocolate shavings if you’re feeling fancy, or just keep it pure. Either way, it’s perfection.
Make-ahead tip: Tiramisu is even better the next day. It sets firmer and picks up more flavor as it chills.
Serving suggestion: For neat slices, wipe your knife between cuts. Want to go rustic and scoop? All good. Nobody has ever complained.
Tiramisu
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 1 ¼ cups mascarpone cheese (room temperature)
- 1 ½ cups heavy cream
- 1 cup freshly brewed espresso (cooled to room temperature)
- 2 tablespoons dark rum or coffee liqueur optional
- 1 teaspoon vanilla extract
- 24 ladyfingers Savoiardi biscuits
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional for garnish
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Place the mixture over a double boiler and whisk constantly for about 5-7 minutes until thickened. Remove from heat and let it cool slightly.
- Once cooled, gently fold in the mascarpone cheese until fully combined and smooth.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture.
- In a shallow dish, mix the cooled espresso with the rum or coffee liqueur if using.
- Quickly dip each ladyfinger into the espresso mixture and place them in a single layer at the bottom of a 9×9-inch dish or a similarly sized serving dish.
- Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings if desired.
