Desserts

Serving

Classic Tiramisu

Name: Classic Tiramisu
Total time: 40 min
Yield: 9 servings
Cuisine: Desserts
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 16 oz mascarpone cheese, cold; 1 1/2 cups heavy cream, cold; 1 1/2 cups strong brewed espresso, cooled; 3 tablespoons dark rum or coffee liqueur (optional); 2 (7 oz) packages ladyfingers (savoiardi); 2 tablespoons unsweetened cocoa powder; 1 oz bittersweet chocolate, for shaving

Espresso-soaked ladyfingers layered with billowy mascarpone cream and dusted with bittersweet cocoa for the ultimate no-bake Italian indulgence.

40 minutes

Serves 9

Dessert

14 min prep

22 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Set up a double boiler by bringing 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl, whisk the egg yolks and sugar until pale, then set over the simmering water and whisk constantly for 8 to 10 minutes until the mixture is thick, glossy, and registers 160°F to safely cook the eggs.
2
Remove the bowl from the heat and whisk in the mascarpone a few spoonfuls at a time until completely smooth with no lumps; let cool to room temperature.
3
In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture in three additions to keep the cream light and airy.
4
Stir the rum into the cooled espresso in a shallow dish. Working one at a time, dip each ladyfinger into the espresso for just 1 second per side so they absorb flavor without turning soggy, then arrange a tight single layer in the bottom of a 9-inch square dish.
5
Spread half of the mascarpone cream evenly over the ladyfingers, then repeat with a second dipped layer and the remaining cream, smoothing the top.
6
Cover and refrigerate for at least 6 hours, ideally overnight, so the layers set and meld. Just before serving, dust the surface generously with cocoa powder through a fine sieve and finish with shaved bittersweet chocolate.

Classic Tiramisu — plated and served — Serving moment. How Classic Tiramisu looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 22

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

465

Calories

16 g

Protein

22 g

Carbs

35 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Tiramisu was created in the Veneto region of northeastern Italy in the 1960s, most credibly at Le Beccherie restaurant in Treviso, where chef Roberto Linguanotto combined mascarpone, savoiardo biscuits, and espresso into a layered dessert. The name means 'pick me up' in Italian, a reference to the energizing combination of espresso and sugar. It became an international phenomenon in the 1980s and 1990s as Italian-American restaurants popularized it, and it remains one of the most recognized Italian desserts worldwide.

Listahan note

This version whips the heavy cream separately before folding it into the mascarpone base, producing a lighter, more mousse-like texture than versions that rely on egg whites or straight mascarpone alone.

Technique cues

The mascarpone must stay cold and be folded gently — not beaten — into the whipped cream; overworking the mascarpone causes it to break and turn grainy, releasing liquid that makes the cream layer weep.
Espresso saturation of the ladyfingers is a critical variable: dip each finger for no more than 1-2 seconds per side — a quick in-and-out — because soggy fingers make the layers collapse and the dessert becomes a wet pudding rather than a structured slice.
Resting overnight in the refrigerator is not optional for a classic result; the cocoa powder blooms into the cream, the layers set firmly, and the flavors meld in a way impossible to achieve with a shorter chill.

Kitchen flow

Parallel prep: Brew and cool espresso first; while it cools, whisk yolks with sugar and whip the heavy cream, so all components are ready to assemble at once.
Make-ahead: Tiramisu is best made the day before serving and refrigerated overnight; it can be assembled up to 2 days ahead with the cocoa dusted just before serving.
Leftover move: Scoop leftover tiramisu into individual glasses or ramekins and dust with fresh cocoa for an elegant plated dessert the next day.
Cleanup rhythm: Wash the espresso dipping dish and egg bowl while the assembled tiramisu chills; the mascarpone container and cream bowl can air-dry overnight.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

6 large egg yolks

custard base and emulsifier

Purpose: Egg yolks provide richness, color, and the lecithin that keeps the mascarpone mixture from splitting.

Handling: Separate eggs when cold but bring yolks to room temperature before whisking with sugar for maximum volume.

Adaptation: This recipe uses raw yolks; for food-safety concerns, substitute a pasteurized whole-egg product and use 3 tablespoons per yolk.

16 oz mascarpone cheese, cold

the rich cream layer

Purpose: Mascarpone's high fat content (about 70%) and mild acidity give tiramisu its distinctive lush, dense creaminess that no other cheese replicates.

Handling: Keep cold until the moment of folding; cold mascarpone holds its structure and is less prone to breaking.

Adaptation: Full-fat cream cheese blended with 2 tablespoons heavy cream approximates the texture but will taste tangier and less silky.

1 1/2 cups heavy cream, cold

lightening agent and volume

Purpose: Whipped cream folded into the mascarpone base makes the filling airy and mousse-like rather than dense.

Handling: Use a chilled bowl and beaters; whip to soft-medium peaks, not stiff, so the cream blends smoothly without deflating.

Adaptation: Full-fat coconut cream (chilled overnight, liquid discarded) can be whipped and substituted for a dairy-free version with a subtle coconut note.

2 (7 oz) packages ladyfingers (savoiardi)

structural sponge layer

Purpose: Savoiardi are drier and sturdier than soft sponge cake, absorbing the espresso without dissolving into mush.

Handling: Use Italian-imported savoiardi if possible; domestic ladyfingers are softer and require shorter dipping times.

Adaptation: Sponge cake fingers or sliced day-old pound cake can be used but will absorb more liquid and produce a denser, more bread-pudding-like texture.

1 1/2 cups strong brewed espresso, cooled

flavoring and soaking liquid

Purpose: Espresso's bitterness and intensity counterbalances the very rich mascarpone cream layer.

Handling: Brew espresso or very strong drip coffee and cool completely to room temperature before dipping, so the cream layer does not soften from residual heat.

Adaptation: Strong cold brew concentrate thinned to espresso strength works; decaf espresso is a suitable option for a caffeine-free version.

2 tablespoons unsweetened cocoa powder

topping and flavor contrast

Purpose: Cocoa dusted on top provides a bittersweet finish that cuts through the sweetness and provides the visual signature of the dessert.

Handling: Sift through a fine-mesh strainer for an even, lump-free layer; do this immediately before serving for best appearance.

Adaptation: Dark Dutch-process cocoa gives a deeper, more chocolatey finish; carob powder works as a caffeine-free alternative.

Technique notes

Whisk the egg yolks and sugar until the mixture falls from the whisk in a thick ribbon and has roughly tripled in volume; this trapped air is what keeps the filling from being leaden once the mascarpone is added.
Layer with intention: the first ladyfinger layer should cover the pan in a single, snug arrangement with no large gaps, because gaps create air pockets that collapse when sliced.
Dust cocoa through a fine strainer in two applications — once after the first cream layer and once as the final top — for even coverage and a defined visual boundary between layers.

Ingredient swaps

Alcohol-free option: Omit the rum or coffee liqueur entirely; add 1 teaspoon vanilla extract to the espresso for extra depth without alcohol.
Dairy-free direction: Use chilled coconut cream in place of heavy cream and a cashew-based mascarpone alternative; the texture will be slightly looser but the flavor profile holds.
Egg-free option: Omit the egg yolk step and use 2 cups heavy cream whipped with 3 tablespoons powdered sugar folded directly into softened mascarpone; simpler texture, slightly less rich.

Serve alongside

fresh espresso or double-shot americano
thin almond biscotti for dipping
fresh raspberries or blood orange segments for acidity
small glass of Marsala or Amaretto
cold-brew coffee over ice
sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Cover tightly with plastic wrap pressed directly onto the cream surface and refrigerate for up to 3 days; the texture improves on day 2.
Do not freeze assembled tiramisu as the cream layer weeps and the ladyfingers turn icy and fall apart upon thawing.
Dust cocoa only on the portion being served rather than the entire pan if storing for multiple days to prevent it from absorbing into the cream.

Equipment

9x13-inch or similar deep baking dish
hand mixer or stand mixer for whipping cream
fine-mesh strainer for dusting cocoa
shallow wide bowl for espresso dipping

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