This Tiramisu Recipe Will Ruin Store-Bought Desserts Forever (In the Best Way)

You want a dessert that makes grown adults go silent? This is it. Tiramisu is creamy, bold, and dangerously scoopable—like what happens when Italian espresso meets a cloud with ambition.

No ovens, no drama, just layers of coffee-soaked ladyfingers and mascarpone that whisper, “You’re welcome.” You’ll make it once for guests and then “need to test it again” for yourself. Spoiler: you’ll win every potluck until further notice.

What Makes This Special

Close-up detail shot of the tiramisu’s mascarpone layer being smoothed over the first coffee-dippe

Balanced espresso flavor without turning the whole thing into a coffee brick. We aim for soaked, not soggy.

The mascarpone cream? Silky, not runny, with just the right sweetness.

This version leans classic, but with a few upgrades: rum or Marsala for warmth, a double whip technique for a stable, airy cream, and a final dust of cocoa that actually stays put. It sets beautifully, slices cleanly, and tastes like your passport has stamps.

What Goes Into This Recipe – Ingredients

6 large egg yolks (room temperature)
3/4 cup (150 g) granulated sugar
1 cup (240 ml) heavy cream, cold
16 oz (450 g) mascarpone cheese, cold
1 1/2 cups (360 ml) strong brewed espresso, cooled
3–4 tablespoons dark rum or Marsala wine (optional but highly recommended)
1 teaspoon pure vanilla extract
Pinch of fine sea salt
About 40–45 ladyfinger biscuits (savoiardi) for a 9×13-inch dish
Unsweetened cocoa powder for dusting
Optional garnish: dark chocolate shavings or curls

How to Make It – Instructions

Overhead “tasty top view” of the fully set tiramisu just dusted with an even, velvety blanket of

Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat—if it looks like mousse, you went too far.
Chill it.
Make the zabaglione base: Whisk egg yolks, sugar, and a pinch of salt in a heatproof bowl set over a pot of barely simmering water. Whisk continuously for 6–8 minutes until thick, pale, and ribbons form. Remove from heat and cool 5 minutes.
Blend in mascarpone: Whisk the mascarpone into the slightly cooled yolk mixture until smooth.
Add vanilla and 1–2 tablespoons of your rum/Marsala. No lumps allowed.
Fold in whipped cream: Gently fold the whipped cream into the mascarpone base in two additions. Aim for an airy, cohesive cream.
If it’s runny, chill 10 minutes—then gently fold again.
Prep the coffee bath: In a shallow dish, combine cooled espresso with remaining rum/Marsala. Taste: it should be bold and slightly boozy, not a flamethrower.
Dunk and layer: Dip each ladyfinger for 1–2 seconds per side. You want a quick kiss, not a swim.
Line the bottom of a 9×13-inch dish with a tight layer.
Spread the cream: Spoon half the mascarpone cream over the first layer. Smooth to the edges. Repeat with another dunked-ladyfinger layer and the remaining cream.
Chill to set: Cover and refrigerate at least 6 hours, preferably overnight.
Patience turns “good” into “wow.”
Finish and serve: Right before serving, dust generously with unsweetened cocoa powder. Add dark chocolate shavings if you like applause.

Preservation Guide

Refrigeration: Keeps well for 2–3 days, tightly covered. The coffee flavor deepens on day two—chef’s kiss.
Freezing: Freeze tightly wrapped for up to 2 months.
Thaw overnight in the fridge. Dust with fresh cocoa after thawing to avoid soggy top.
Make-ahead: Assemble up to 24 hours in advance. Hold the cocoa until serving so it stays velvety, not damp.
Portioning: For individual servings, build in ramekins or a muffin tin with liners.
Same rules, fewer arguments over the corner piece.

Final plated presentation: a clean, precise slice of tiramisu on a white rimmed plate, sharp layers

Nutritional Perks

Look, tiramisu isn’t a protein shake, but there are wins. Mascarpone and egg yolks add protein and fat that keep you satisfied. Cocoa contributes antioxidants, and espresso offers a micro caffeine boost if you serve it earlier in the evening.

Per sensible serving (about 1/12 of the pan), expect roughly 320–380 calories, 6–8 g protein, 22–28 g fat, and 25–35 g carbs. It’s dessert math—worth it.

Common Mistakes to Avoid

Over-soaking the ladyfingers: They’ll disintegrate and you’ll get tirami-soup. Quick dip, in and out.
Runny cream layer: Usually from warm mascarpone or underwhipped cream.
Keep ingredients cold and fold gently.
Skipping the chill time: The structure needs hours to set. If you rush it, the layers blur like a bad selfie.
Using weak coffee: Mild coffee gets lost. Use strong espresso or very strong brewed coffee for a punchy finish.
Dusting too early: Cocoa absorbs moisture and turns patchy.
Dust right before serving for that pro finish.
Subbing cream cheese 1:1: Different texture and tang. If you must, blend with mascarpone or choose a known hybrid recipe, FYI.

Recipe Variations

Kid-friendly / no alcohol: Skip the rum/Marsala and add 1–2 teaspoons vanilla or almond extract to the coffee. Or use decaf espresso—bedtime thanks you.
Chocolate tiramisu: Whisk 2 tablespoons Dutch cocoa into the zabaglione and fold in 1/3 cup melted, cooled dark chocolate.
Dust with cocoa and add shaved chocolate layers between.
Berry tiramisu: Layer in sliced strawberries or macerated raspberries between cream layers. Swap coffee for a light berry syrup and a splash of limoncello (or not).
Matcha misu: Replace cocoa with matcha and dip ladyfingers in lightly sweetened matcha tea. Earthy, elegant, Instagram-ready.
Nutty crunch: Add a thin layer of toasted chopped hazelnuts or almonds between cream layers for texture.
Not traditional, but very “wow.”
Gluten-free: Use quality gluten-free ladyfingers. Everything else stays the same—no one will notice.

FAQ

Can I use regular coffee instead of espresso?

Yes, but brew it strong—like 1.5–2x the normal ratio. Weak coffee disappears in the cream.

If you have an espresso maker or stovetop moka pot, even better.

Is it safe to eat raw eggs in tiramisu?

The yolks are cooked into a zabaglione over gentle heat, which thickens and reduces risk. If you’re concerned, use pasteurized eggs. IMO, it’s worth the small extra step.

Can I make tiramisu without alcohol?

Absolutely.

Replace the rum/Marsala with extra vanilla or a bit of almond extract. The dessert will still be rich, layered, and 100% devourable.

Why did my cream split or get grainy?

Likely overwhipped cream or cold mascarpone hitting warm yolks. Let the yolk mixture cool slightly, keep everything else cold, and fold gently instead of stirring vigorously.

How long should tiramisu chill?

Minimum 6 hours; 8–12 hours is ideal.

Overnight gives the best slice and the most unified flavor. The longer rest is the secret sauce, no pun intended.

What’s the best cocoa to use on top?

Dutch-processed cocoa dusts evenly and tastes smoother. Natural cocoa works too but can be sharper.

Use a fine-mesh sieve for a light, even blanket.

Can I assemble this in a springform pan?

Yes. Line the edges with acetate or parchment for clean sides. Chill overnight, unmold, then dust with cocoa for a bakery-level finish.

My ladyfingers are soft; will they fall apart?

Use firm, crisp savoiardi.

If yours are soft, dip even faster—just a quick pass. The cream will hydrate them further during the chill.

How can I reduce the sweetness?

Drop the sugar to 2/3 cup and use extra-dark cocoa on top. The coffee and alcohol provide balance, so you won’t miss the extra spoonful.

Can I make single-serve cups?

Totally.

Break the ladyfingers to fit small glasses, layer as usual, and chill. It’s cute, portable, and perfect for portion control—allegedly.

The Bottom Line

This tiramisu recipe is classic at heart and dialed-in where it counts: bold coffee, lush mascarpone cream, and layers that slice like a dream. Keep your dips quick, your cream cold, and your patience on point.

Do that, and you’ll plate a dessert that turns “Do you have the recipe?” into the most common sentence in your group chat.