Tiramisu
Italian no-bake dessert layered with espresso-soaked ladyfingers, mascarpone cream, and a generous dusting of cocoa. The name means 'pick me up' — fueled by coffee and a splash of Marsala or rum. Make it a day ahead so the flavors set.
Prep Time
16 min
Cook Time
22 min
Servings
6
Calories
522 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Coffee1 ½
- Mascarpone1 ½
- Cocoa1 ½
- Biscuit1 ½
- Sugar¾ cup
- Butter½ cup
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Coffee1.5
- Mascarpone1.5
- Cocoa1.5
- Biscuit1.5
- Sugar0.75 cup
- Butter0.5 cup
- Vanilla Extract1.5 tsp
Instructions
- 1
Brew 2 cups of strong espresso. Cool to room temperature. Stir in 2 tbsp coffee liqueur (Kahlua) or Marsala wine if using. Add 1 tbsp sugar.
- 2
Separate 4 eggs (yolks in one bowl, whites in another, fridge-cold so they whip better). Whisk yolks with ½ cup sugar until pale and ribbony — about 5 minutes.
- 3
Add 500g mascarpone to the egg yolk mixture. Fold gently — overmixing makes it grainy. The mixture should be thick and smooth.
- 4
Whip the egg whites with a pinch of salt until stiff peaks form. Fold into the mascarpone in three additions — gently, preserving the air.
- 5
Dip ladyfingers (savoiardi) one at a time into the coffee — quickly, both sides. They should be moist but not soaked through. Layer in a 9x13 dish.
- 6
Spread half the mascarpone cream over the ladyfingers. Repeat: another layer of dipped ladyfingers, the remaining cream. Cover and refrigerate at least 6 hours, ideally overnight. Dust generously with cocoa powder just before serving.
Watch how to make Tiramisu
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💡 Expert Tips
- 1.Don't dunk ladyfingers — dip both sides for 1 second each. Overdunked ladyfingers turn to mush.
- 2.Cocoa goes on RIGHT before serving — it absorbs moisture from the cream and turns muddy if added in advance.
- 3.Use real mascarpone — Italian brands (Galbani, BelGioioso). American 'mascarpone-style' is too soft and won't hold structure.
- 4.If raw egg makes you uneasy, use pasteurized eggs (most US supermarkets) or substitute the whites with 1 cup of heavy cream whipped to stiff peaks. Slightly less authentic, still excellent.
🔬 Why It Works
Tiramisu is a study in stability without baking. The whipped egg whites provide structure (no heat needed); the yolks add richness; the mascarpone — high in fat — emulsifies everything into a thick, sliceable cream. Ladyfingers act as a sponge for the espresso, contributing both flavor and a layered visual structure. The overnight rest is essential — it allows the coffee to seep evenly throughout the ladyfingers and the cream to firm up so the whole dessert can be sliced cleanly. Without that rest, you get a delicious mess.
Frequently Asked Questions
Can I make tiramisu without eggs?▾
How long does tiramisu keep?▾
Can I freeze tiramisu?▾
What's a non-alcoholic alternative to the coffee liqueur?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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