Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tiramisu
End your meal on a high note with this beloved coffee-flavored layered dessert. Delicate ladyfingers soaked in espresso meet ethereal mascarpone cream for a melt-in-your-mouth experience.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prepare the Coffee: Brew the espresso, stir in the Marsala wine if using, and pour it into a shallow dish. Allow it to cool completely.
- 2
Beat the Egg Yolks: In a large bowl, whisk the 4 egg yolks with half of the sugar (50g) until the mixture becomes pale yellow, thick, and ribbon-like (about 3-5 minutes). Gently fold in the softened mascarpone until perfectly smooth and lump-free.
- 3
Whip the Egg Whites: In a separate, impeccably clean glass or metal bowl, whisk the 4 egg whites until soft peaks form. Gradually add the remaining sugar (50g) and continue whisking until stiff, glossy peaks form.
- 4
Lighten the Cream: Gently fold the stiff egg whites into the mascarpone-yolk mixture in three additions, using a rubber spatula and a delicate sweeping motion to keep the mixture airy and light.
- 5
Soak and Layer: Quickly dip each ladyfinger into the cooled espresso for just 1-2 seconds per side (do not over-soak or they will turn to mush). Arrange a tight, single layer of soaked ladyfingers in the bottom of a 9x13 inch dish.
- 6
Build and Chill: Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers, and top with the remaining mascarpone cream. Smooth the top with a spatula. Cover tightly and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set. Dust generously with cocoa powder just before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
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 serving340
Calories
19 g
Protein
14 g
Carbs
23 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 is an Italian dessert whose exact origin is disputed among several regions, with the Veneto city of Treviso commonly credited as its birthplace in the mid-20th century. It layers espresso-soaked ladyfingers with a mascarpone and egg mixture, built entirely without baking, and relies on time in the refrigerator rather than an oven to set its structure.
Listahan note
This version dips the ladyfingers briefly rather than soaking them, since fully submerging them in espresso turns the biscuits to mush and collapses the layers once assembled.
Technique cues
- Dipping each ladyfinger for only a second or two in cooled espresso keeps enough structure that the biscuit doesn't disintegrate under the mascarpone layer.
- Whipping egg yolks with sugar until pale and thick before folding in mascarpone gives the filling its light, mousse-like texture rather than a dense one.
- Folding whipped egg whites into the mascarpone mixture gently, rather than stirring, keeps air in the filling so it doesn't set heavy.
- Chilling the assembled tiramisu for at least four hours lets the layers firm up and the flavors settle into each other.
Kitchen flow
- Parallel prep
- While Tiramisu is in the oven, measure out any garnish or topping — like the Unsweetened high-quality cocoa powder for dusting — so it's ready the moment the bake finishes cooling. Plan around the chill; that's the slow part.
- Make-ahead
- Tiramisu's dough or batter (built around Unsweetened high-quality cocoa powder for dusting) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The chill step is what sets the pace here.
- Leftover move
- Leftover Tiramisu freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the Unsweetened high-quality cocoa powder for dusting. The chill step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Tiramisu right away — sugar and butter residue hardens fast once it cools. This one leans on the Unsweetened high-quality cocoa powder for dusting. The chill step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
400g Savoiardi
Flavor support
Purpose: g Savoiardi supports the balance of Tiramisu and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
500g mascarpone cheese, room temperature
Main protein or body
Purpose: g mascarpone cheese, room temperature gives Tiramisu its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
4 large fresh eggs, separated into yolks and whites
Main protein or body
Purpose: large fresh eggs, separated into yolks and whites gives Tiramisu its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
100g granulated sugar, divided
Sweetness and aroma
Purpose: g granulated sugar, divided adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1.5 cups strong espresso, cooled to room temperature
Flavor support
Purpose: cups strong espresso, cooled to room temperature supports the balance of Tiramisu and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Wait to dust the cocoa powder until the moment of serving, since it turns damp and clumpy if it sits too long over the mascarpone.
- Tiramisu slices more cleanly cold, straight from the refrigerator, than at room temperature.
- Using raw egg in the traditional method means sourcing fresh, high-quality eggs, since they aren't cooked before serving.
Ingredient swaps
- Dairy-free direction
- Swap the mascarpone cheese for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the Unsweetened high-quality cocoa powder for dusting.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the Unsweetened high-quality cocoa powder for dusting.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the Unsweetened high-quality cocoa powder for dusting.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the Unsweetened high-quality cocoa powder for dusting.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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