Classic Italian Tiramisu Recipe That’s Easy and Elegant
A classic no-bake Italian dessert with espresso-dipped ladyfingers and rich mascarpone cream, finished with a cocoa powder topping.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (zabaglione)
- Total Time: 6+ hours (with chilling)
- Yield: 9 servings
Ingredients
Eggs – 4 large, separated
Granulated sugar – ½ cup
Mascarpone cheese – 16 oz, room temperature
Espresso – 1½ cups, cooled
Ladyfingers (savoiardi) – 24–30
Cocoa powder – for dusting
Optional: dark rum or Marsala – 2 tbsp
Optional: vanilla extract – ½ tsp
Instructions
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Brew espresso and let cool. Add rum if using.
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Whisk egg yolks and sugar over a double boiler until thick and pale. Let cool.
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Beat egg whites to stiff peaks.
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Mix mascarpone into cooled yolk mixture until smooth. Fold in egg whites gently.
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Quickly dip ladyfingers in espresso. Layer half in a 9×9 dish.
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Spread half the mascarpone mixture on top. Repeat layers.
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Cover and chill for at least 6 hours or overnight.
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Dust with cocoa powder before serving.
Notes
Use pasteurized eggs or replace whites with whipped cream for safety. Best served cold.