Traditional Italian Tiramisu – The Authentic No-Bake Classic
Few desserts are as iconic and beloved as Traditional Italian Tiramisu. This classic no-bake treat is layered with espresso-soaked ladyfingers, a luscious and airy mascarpone cream, and topped with a dusting of rich cocoa powder.
Its name means “pick me up” in Italian, and one bite of this smooth, creamy dessert proves why. Whether served at holidays, dinner parties, or simply for your own indulgence, this recipe captures the authentic flavors of Italy—simple ingredients, perfectly balanced, and utterly delicious.
Let’s make the best homemade tiramisu from scratch, just like nonna would! 🇮🇹☕🍰
Ingredients
Method
- Step 1: Prepare the Egg Mixture
- In a heatproof bowl, whisk together the egg yolks, sugar, vanilla, and salt.
- Place the bowl over a saucepan of simmering water (double boiler method).
- Whisk constantly for 8–10 minutes, or until the mixture becomes pale, thick, and slightly foamy.
- Remove from heat and let cool completely.
- Note: This step gently pasteurizes the eggs for safety and creates a light, velvety texture.
- Step 2: Make the Mascarpone Cream
- In a large bowl, whip the heavy cream to stiff peaks using a hand mixer.
- In another bowl, gently beat the mascarpone until smooth.
- Fold the cooled egg mixture into the mascarpone until combined.
- Gently fold in the whipped cream in two parts, being careful not to deflate the mixture.
- Step 3: Soak the Ladyfingers
- Pour the strong black coffee into a shallow dish.
- Quickly dip each ladyfinger (1–2 seconds per side) until just soaked, not soggy.
- Over-soaking can make the tiramisu mushy—just a quick dip is enough.
- Step 4: Assemble the Tiramisu
- In a 9×9 inch dish or similar, arrange a single layer of soaked ladyfingers.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with a second layer of soaked ladyfingers and the remaining cream.
- Smooth the top with a spatula.
- Step 5: Chill & Dust with Cocoa
- Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight.
- Before serving, dust the top with a generous layer of unsweetened cocoa powder.
- Slice and serve chilled!
Notes
1. Boozy Tiramisu
Add 2–3 tablespoons of Marsala wine, dark rum, or coffee liqueur to the coffee mixture.
2. Chocolate Tiramisu
Add a layer of grated dark chocolate between the cream layers for extra richness.
3. Egg-Free Version
Skip the egg mixture and just fold whipped cream into the mascarpone with a bit of sugar and vanilla.
4. Vegan/Dairy-Free Tiramisu
Use plant-based mascarpone, coconut whipped cream, and vegan ladyfingers.
Storage & Make-Ahead Tips
Refrigeration:
Store covered in the refrigerator for up to 4 days.
Freezing:
Tiramisu can be frozen for up to 2 months.
Freeze uncovered, then wrap tightly once solid. Thaw in fridge before serving.
Make-Ahead:
Tiramisu is best made a day in advance, allowing the flavors to meld and layers to firm up.
10 Frequently Asked Questions
1. Can I use store-bought mascarpone?
Yes, just make sure it’s high quality and smooth in texture. 2. What kind of coffee should I use?
Espresso or strong brewed dark roast coffee is best. Let it cool completely before using. 3. Can I make tiramisu without eggs?
Yes! Substitute the egg mixture with sweetened whipped cream for an eggless version. 4. Why did my tiramisu turn out runny?
Common reasons include over-whipping mascarpone, under-whipping cream, or soaking ladyfingers too long. 5. Is it safe to eat raw eggs in tiramisu?
In this recipe, eggs are gently cooked using a double boiler, making them safer for consumption. 6. Can I use cream cheese instead of mascarpone?
You can, but it will change the flavor and texture—cream cheese is tangier and denser. 7. How long should tiramisu chill before serving?
At least 6 hours, but overnight is ideal for best flavor and structure. 8. What can I serve with tiramisu?
It’s perfect on its own, but pairs beautifully with espresso, dessert wine, or fresh berries. 9. Can I use instant coffee instead of brewed coffee?
Yes, but make sure it’s strong and bold—use 1 ½ teaspoons per 1 cup hot water. 10. How do I make neat slices?
Chill thoroughly, then use a sharp, hot knife (wiped clean between slices) for best results.
Add 2–3 tablespoons of Marsala wine, dark rum, or coffee liqueur to the coffee mixture.
2. Chocolate Tiramisu
Add a layer of grated dark chocolate between the cream layers for extra richness.
3. Egg-Free Version
Skip the egg mixture and just fold whipped cream into the mascarpone with a bit of sugar and vanilla.
4. Vegan/Dairy-Free Tiramisu
Use plant-based mascarpone, coconut whipped cream, and vegan ladyfingers.
Storage & Make-Ahead Tips
Refrigeration:
Store covered in the refrigerator for up to 4 days.
Freezing:
Tiramisu can be frozen for up to 2 months.
Freeze uncovered, then wrap tightly once solid. Thaw in fridge before serving.
Make-Ahead:
Tiramisu is best made a day in advance, allowing the flavors to meld and layers to firm up.
10 Frequently Asked Questions
1. Can I use store-bought mascarpone?
Yes, just make sure it’s high quality and smooth in texture. 2. What kind of coffee should I use?
Espresso or strong brewed dark roast coffee is best. Let it cool completely before using. 3. Can I make tiramisu without eggs?
Yes! Substitute the egg mixture with sweetened whipped cream for an eggless version. 4. Why did my tiramisu turn out runny?
Common reasons include over-whipping mascarpone, under-whipping cream, or soaking ladyfingers too long. 5. Is it safe to eat raw eggs in tiramisu?
In this recipe, eggs are gently cooked using a double boiler, making them safer for consumption. 6. Can I use cream cheese instead of mascarpone?
You can, but it will change the flavor and texture—cream cheese is tangier and denser. 7. How long should tiramisu chill before serving?
At least 6 hours, but overnight is ideal for best flavor and structure. 8. What can I serve with tiramisu?
It’s perfect on its own, but pairs beautifully with espresso, dessert wine, or fresh berries. 9. Can I use instant coffee instead of brewed coffee?
Yes, but make sure it’s strong and bold—use 1 ½ teaspoons per 1 cup hot water. 10. How do I make neat slices?
Chill thoroughly, then use a sharp, hot knife (wiped clean between slices) for best results.
