Authentic tiramisu uses whipped egg yolks and folded whites to make the mascarpone cream airy without any added cream. It comes together in 30 minutes and only needs time in the fridge — the perfect make-ahead dessert.
Ingredients
- 4 large eggs, separated
- 100 g (½ cup) sugar
- 500 g (16 oz) mascarpone, room temperature
- 300 ml strong espresso, cooled
- 2 tbsp coffee liqueur (optional)
- About 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Method
- Whisk the egg yolks with the sugar until pale and thick. Add the mascarpone and beat just until smooth and lump-free.
- In a clean bowl, whip the egg whites to stiff peaks. Fold them into the mascarpone mixture in two additions, keeping it light and airy.
- Combine the cooled espresso with the liqueur in a shallow dish. Dip each ladyfinger briefly — one second a side; they should be moist, not soggy.
- Line a dish with a layer of dipped ladyfingers, spread over half the cream, then repeat: ladyfingers, then the rest of the cream, smoothed flat.
- Cover and refrigerate at least 4 hours, ideally overnight. Just before serving, dust generously with cocoa powder.
☕ A quick dip only
Ladyfingers drink fast. A one-second dip per side keeps them moist but structured — soak them too long and the layers collapse. If raw egg is a concern, use a pasteurized-egg or cooked-yolk (zabaglione) version.
The “pick-me-up” dessert
Tiramisù — literally "pick me up" — is a no-bake Italian classic from the Veneto: ladyfingers soaked in espresso, layered with a light mascarpone-and-egg cream and dusted with cocoa. Coffee, cream and cocoa, almost no cooking, and one of the most loved desserts in the world.
It looks fancy but it's really an assembly job — get a few details right and it's foolproof.
Ingredient notes & substitutions
- Ladyfingers (savoiardi) — the sponge base; sturdy ones hold up to soaking.
- Mascarpone — the rich Italian cream cheese; don't swap in regular cream cheese.
- Eggs — yolks for the cream, with whipped whites or cream for lightness. Use pasteurised eggs if raw eggs concern you.
- Coffee — strong espresso, cooled; a splash of Marsala, coffee liqueur or rum is traditional.
- Cocoa — unsweetened, for dusting.
🔥 Pro tips
Dip the ladyfingers quickly — a fast in-and-out, not a soggy soak, or they collapse. Whip the mascarpone cream gently so it stays light and doesn't split. Chill for at least 4–6 hours, ideally overnight, so it sets and the flavours meld. Dust with cocoa just before serving so it doesn't dissolve.
Common mistakes to avoid
- Soggy ladyfingers. Dip fast; a long soak turns them to mush.
- Split or grainy cream. Don't over-whip cold mascarpone.
- Not chilling long enough. It needs hours to set properly.
- Dusting cocoa too early. It dissolves into the cream — dust at the last minute.
What to serve with tiramisu
- On its own with a good espresso.
- A small glass of dessert wine to finish a meal.
Storage & reheating
Tiramisù keeps for 2–3 days refrigerated and covered, though the texture is best on days one and two. It doesn't freeze well — the cream and soaked sponge change texture on thawing.
Tiramisu FAQ
Is there raw egg in tiramisu?
Traditionally yes. Use pasteurised eggs, or make a cooked zabaglione custard for the cream, if raw eggs are a concern.
Can I make it without alcohol?
Absolutely — just use strong coffee alone. The liqueur is optional flavour, not structure.
What can I use instead of mascarpone?
There's no perfect swap, but a blend of cream cheese and whipped cream comes closest. Regular cream cheese alone will taste too tangy.
How long does tiramisu need to set?
At least 4–6 hours in the fridge, and overnight is best for clean layers and melded flavour.
Can I freeze tiramisu?
It's not ideal — the soaked sponge and cream lose their texture. It's best made a day ahead and kept chilled.