Classic Tiramisu
This is the ultimate classic tiramisu recipe that I've perfected after dozens of tries. It has a perfect ratio of silky mascarpone cream, espresso soaked ladyfingers, and little bit of cocoa in every bite. The rich, airy filling is made the traditional way with mascarpone cheese, softly whipped cream, and an authentic zabaglione custard. It's simpler than it sounds and is ideal for making ahead since it needs plenty of time to chill.
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Why This Recipe Works
- Zabaglione adds a custardy richness that plain mascarpone and heavy cream can't match.
- Marsala adds a subtle complexity that complements the coffee, cocoa, and mascarpone beautifully.
- A balanced ratio of filling to ladyfingers gives each bite plenty of cream without overwhelming the cookies.
- The ladyfingers absorb enough espresso for an intense coffee flavor without turning soggy, but the amount can be adjusted to taste.
- Chilled mascarpone and softly whipped cream give the filling a lighter texture with more volume.
- Dusting cocoa between layers and not just the top intensifies the flavor without being overly chocolatey.
- It's an ideal make-ahead dessert since it needs plenty of time to firm up in the fridge. Perfect for holidays and parties!
Tiramisu is one of my all-time favorite desserts and I've been wanting to develop my own recipe forever. I've made so many different versions over the years, but most left me wishing I had done things a little differently.
This tiramisu is exactly the way I like it. It has a perfect ratio of cream to cake, with espresso-drenched ladyfingers, the ultimate light and airy mascarpone cream, and a little extra cocoa between the layers.
The secret to an exceptional tiramisu, in my opinion, is zabaglione. This simple Italian custard is traditional in tiramisu and adds a rich, yet light texture. It's made by whisking egg yolks over a double boiler with Marsala wine, which adds a subtle flavor that enhances the coffee and mascarpone.
I add a little bit of sugar and a pinch of salt to the espresso to offset its bitterness ever so slightly, but you can skip it if you want. The Marsala, however, is important and shouldn't be left out. It adds a distinct, classic flavor to zabaglione cream that nothing else can match.
I also like to add cocoa in between the layers as well as on top for an extra dose of chocolate flavor, but you can also skip the middle layer and just put it on top for a more traditional approach.
This is how I like my tiramisu, but like all recipes, you should customize it to your taste!
Why Use Zabaglione in Tiramisu?
Some recipes just mix together mascarpone and whipped cream, which is delicious but lacking in depth. The zabaglione is the missing element that makes true, authentic tiramisu taste so incredible.
Zabaglione might sound intimidating, but it's not difficult to make if you follow a few important steps. Make sure your bowl is set over gently simmering water, but without actually touching the water.
Whisk the mixture constantly, letting it reach into the edges of the bowl. When it becomes pale, thick, and falls from the whisk in ribbons, it's ready, but you can also use a thermometer to confirm it's 160°F.
How to Keep Mascarpone Cream Smooth
Keep your mascarpone and heavy cream cold until you're ready to use them, which helps them whip up better. Prolonged beating can make the mascarpone grainy, so don't over-do it.
Warm zabaglione can loosen the mascarpone, so make sure it's totally cool before adding it. Make sure you fold the cream gently by cutting down the middle with a flexible spatula, then sweeping around the bottom of the bowl.
Fold the mixture over itself until you don't see any streaks left. Properly folding ensures the cream stays light and airy and does not deflate.
How Long Should You Soak Ladyfingers in Espresso?
How espresso-forward you like your tiramisu is a personal preference, and I like mine drenched. I really don't like when the ladyfinger layers are pale and cake-like. I want them dark and soaked with coffee. However, the tiramisu should not be dripping wet, so you need to find the balance.
The cookies should soak up plenty of espresso, but still hold together when lifted. If they're soaked to the point of falling apart, that's too much and will cause the tiramisu to become watery, which you definitely do not want.
If you prefer your tiramisu more cake-like with less espresso, then simply soak the ladyfingers for less time. Savoiardi cookies vary by brand, so make sure you're using one that's crisp, not soft.
Test one of your cookies first so you can adjust the dip as needed. You may not use up all 3 ½ cups of espresso, but it's better to have more than you'll need rather than less.
Let your tiramisu chill for at least 8 hours, preferably overnight so that it can firm up nicely. This makes it a great option for an impressive make-ahead dessert!
This recipe is perfect for Christmas, Easter, New Year's Eve, or your favorite holiday. It's also an incredible way to end a dinner party on a sweet note.
For Thanksgiving, try my pumpkin Tiramisu for a fall spiced twist on the classic!
Want more classic Italian dessert recipes? Try this creamy ricotta cheesecake, this fudgy chocolate almond torta Caprese, or these festive, sticky Italian honey balls (struffoli).
Ingredients for Tiramisu with Zabaglione
Savoiardi - Also known as ladyfingers, these are light and airy biscuits, essential for making tiramisu and other layered desserts like zuppa Inglese. Use crisp Italian savoiardi rather than soft, cake-like ladyfingers. Their dry texture allows them to absorb plenty of espresso without immediately falling apart. You can use a good-quality store-bought or take it to the next level with the best homemade savoiardi!
Coffee - For the best tiramisu, it's very important to use freshly brewed espresso and not regular filtered coffee. Since most people don't have an espresso machine at home, the best technique is to use a moka pot. Use high-quality, freshly roasted coffee beans that have been finely ground just before brewing. Ask your local coffee shop for help for the best results.
Eggs - Use fresh, room-temperature eggs to whip up an airy zabaglione with ease.
Marsala - Dry marsala is a Sicilian fortified wine that adds a nutty, caramelized flavor that's typical in classic tiramisu.
Mascarpone - This Italian cream cheese is lighter, has higher fat content, and is less tangy than American cream cheese. Keep it cold so it whips up better.
Cocoa powder - Use Dutch-process cocoa powder for a darker, less acidic cocoa flavor, or go for a high-quality natural cocoa for a bright and fruity chocolate taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Moka pot
- Medium saucepan
- Large heatproof bowl
- Whisk
- Instant-read thermometer
- Stand mixer with paddle attachment
- Rubber spatula
- 9x13-inch baking dish
- Small sieve
How to Make Classic Tiramisu
- Stir 1 tablespoon of sugar and a pinch of salt into the espresso until dissolved. Pour into a shallow dish and let cool completely.
- Bring about 1 inch of water to a gentle simmer in a medium saucepan or double boiler. Add the egg yolks, ½ cup sugar, Marsala, and ¼ teaspoon salt to a large heatproof bowl and whisk until combined.
- Set the bowl over the simmering water, making sure the bottom does not touch the water. Whisk constantly until the mixture is pale, thick, and glossy and falls from the whisk in ribbons that briefly hold their shape, about 8-10 minutes. It should register at least 160°F on an instant-read thermometer. Remove from the heat and let cool completely to room temperature.
Pro Tip: Make sure you constantly whisk the egg yolks to avoid them scorching or scrambling at the bottom. If you don't have a thermometer, look for these visual cues: The zabaglione should be thick and glossy, and when it falls from the whisk, it should form ribbons that hold their shape for a couple of seconds rather than quickly melting back in.
- Add the mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until smooth, about 30 seconds.
- Gradually add the cooled zabaglione and mix on low until completely incorporated and smooth. Avoid overmixing or it could separate and become grainy.
- Add the heavy cream to a separate bowl and whip until soft peaks form. The cream should hold its shape but stay soft and supple, not stiff.
- Fold about one third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until it's totally incorporated.
Pro Tip: To fold the zabaglione and mascarpone mixture with the cream properly, use a flexible rubber spatula and gently cut down the middle, sweep around the bottom of the bowl, and fold the mixture over itself until you don't see any streaks left.
- Working one at a time, dip the ladyfingers into the cooled espresso for about 2-3 seconds on each side. Soak longer for a stronger coffee flavor.
- Arrange about 24 soaked ladyfingers snugly in a single layer in a 9x13-inch baking dish, trimming or breaking them as needed to completely cover the bottom.
- Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Sift 2 tablespoons of cocoa powder in a light, even layer over the top.
- Repeat with the remaining ladyfingers and top with the rest of the mascarpone filling.
- Smooth out the top, then cover and refrigerate for at least 8 hours, preferably overnight, until the filling is set.
- Just before serving, sift a generous layer of cocoa powder over the top. Slice into squares and serve cold.
Tiramisu Making Tips
- How long you soak the ladyfingers depends on both the brand and personal preference. Some cookies absorb coffee much faster than others. For an espresso-forward tiramisu with thoroughly soaked ladyfingers, soak them longer, until they feel noticeably heavier but can still be lifted without falling apart. For a firmer, more cake-like texture with less coffee flavor, give them a quicker dip.
- The 3½ cups of espresso gives you enough to soak the ladyfingers generously without having to ration it. You may not need every drop.
- Whip the heavy cream only to soft peaks. Stiffly whipped cream will make the filling too firm.
- Avoid overmixing the mascarpone, which can cause it to become grainy or separate.
- Chill for at least 8 hours, or overnight, before serving.
- Dust with cocoa right before serving so it stays fresh.
What to Serve with Tiramisu
Serve this classic tiramisu with a spread of other Italian desserts such as these soft almond cookies, toasty sesame seed cookies, or tender chocolate spice cookies.
You can also try my crisp pizzelles, chewy pignoli cookies, or creamy Italian ricotta pie.
Can You Make Tiramisu Ahead of Time?
Yes! In fact, it's best made ahead of time. For tiramisu to properly set, you need to chill it for at least 8 hours, or overnight, before serving. You can make it up to 2 days before and it will be fantastic.
FAQs
I highly recommend using Marsala to achieve a classic tiramisu flavor. If you must, you can leave it out, but the flavor will be less rich and complex. You can use a non-alcoholic dessert wine or a little bit of grape juice with vanilla, rum, or brandy extract.
Classic zabaglione is not made with raw eggs because the egg yolks are gently cooked over a simmering water bath, making it safe to eat.
If necessary, you can use another fortified wine like madeira, cream sherry, or port in the same amount.
Yes, you can freeze tiramisu for up to 1 month. Freeze it without the final cocoa layer, wrapped tightly or in an airtight container. Thaw overnight in the refrigerator and consume within 2 days.
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Classic Tiramisu Recipe
Ingredients
- ½ cup plus 2 teaspoons granulated sugar divided
- ¼ teaspoon kosher salt plus a pinch for the espresso, divided
- 3 ½ cups espresso freshly brewed
- 6 egg yolks large
- ⅓ cup dry Marsala wine
- 16 ounces mascarpone cheese room temperature
- 1 cup heavy cream cold
- About 48 Italian Savoiardi ladyfingers crisp not soft
- 2 tablespoons Dutch-process cocoa powder plus more for dusting the top
Instructions
- Stir 1 tablespoon of sugar and a pinch of salt into the espresso until dissolved. Pour into a shallow dish and let cool completely.½ cup plus 2 teaspoons granulated sugar, ¼ teaspoon kosher salt, 3 ½ cups espresso
- Make the zabaglione: Bring about 1 inch of water to a gentle simmer in a medium saucepan or double boiler. Add the egg yolks, ½ cup sugar, Marsala, and ¼ teaspoon salt to a large heatproof bowl and whisk until combined.6 egg yolks, ⅓ cup dry Marsala wine
- Set the bowl over the simmering water, making sure the bottom does not touch the water. Whisk constantly until the mixture is pale, thick, and glossy and falls from the whisk in ribbons that briefly hold their shape, about 8-10 minutes. It should register at least 160°F on an instant-read thermometer. Remove from the heat and let cool completely to room temperature.
- Add the mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until smooth, about 30 seconds.16 ounces mascarpone cheese
- Gradually add the cooled zabaglione to the mascarpone and mix on low until completely incorporated and smooth. Avoid overmixing or it could separate and become grainy.
- Add the heavy cream to a separate bowl and whip until soft peaks form. The cream should hold its shape but stay soft and supple, not stiff.1 cup heavy cream
- Fold about one third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until it's totally incorporated.
- Working one at a time, dip the ladyfingers into the cooled espresso for about 2-3 seconds on each side. Soak longer for a stronger coffee flavor.About 48 Italian Savoiardi ladyfingers
- Arrange about 24 soaked ladyfingers snugly in a single layer in a 9x13-inch baking dish, trimming or breaking them as needed to completely cover the bottom.
- Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Sift 2 tablespoons of cocoa powder in a light, even layer over the top.2 tablespoons Dutch-process cocoa powder
- Repeat with the remaining ladyfingers and top with the rest of the mascarpone filling.
- Smooth out the top, then cover and refrigerate for at least 8 hours, preferably overnight, until the filling is set.
- Just before serving, sift a generous layer of cocoa powder over the top. Slice into squares and serve cold.
Notes
- Make sure you constantly whisk the egg yolks to avoid them scorching or scrambling at the bottom. If you don't have a thermometer, look for these visual cues: The zabaglione should be thick and glossy, and when it falls from the whisk, it should form ribbons that hold their shape for a couple of seconds rather than quickly melting back in.
- How long you soak the ladyfingers depends on both the brand and personal preference. Some cookies absorb coffee much faster than others. For an espresso-forward tiramisu with thoroughly soaked ladyfingers, soak them longer, until they feel noticeably heavier but can still be lifted without falling apart. For a firmer, more cake-like texture with less coffee flavor, give them a quicker dip.
- The 3½ cups of espresso gives you enough to soak the ladyfingers generously without having to ration it. You may not need every drop.
- Whip the heavy cream only to soft peaks. Stiffly whipped cream will make the filling too firm.
- Avoid overmixing the mascarpone, which can cause it to become grainy or separate.
- To fold the zabaglione and mascarpone mixture with the cream properly, use a flexible rubber spatula and gently cut down the middle, sweep around the bottom of the bowl, and fold the mixture over itself until you don't see any streaks left.
- Chill for at least 8 hours, or overnight, before serving.
- Dust with cocoa right before serving so it stays fresh.
