A timeless Italian dessert layering delicate ladyfingers soaked in rich coffee and amaretto, creamy mascarpone filling, and a dusting of cocoa—this Classic Italian Tiramisu is pure indulgence in every spoonful. I adore how each bite delivers bold coffee flavor, silky texture, and just the right amount of sweetness.

Why You’ll Love This Recipe

I love this recipe because it captures the authentic flavors of Italy and requires no baking. The bittersweet espresso-soaked cookies harmonize with the smooth mascarpone cream, creating a dessert that’s elegant yet surprisingly easy. Plus, it’s perfect for dinner parties, special occasions, or a cozy treat at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

egg yolks
granulated sugar
mascarpone cheese
heavy cream (optional, for extra fluffiness)
strong brewed espresso, cooled
ladyfinger cookies (savoiardi)
coffee liqueur or amaretto (optional)
unsweetened cocoa powder (for dusting)
dark chocolate shavings (optional, for garnish)

Directions

I whisk egg yolks and granulated sugar together in a heatproof bowl until pale and smooth.
If I want extra lightness, I whip heavy cream to soft peaks in a separate bowl.
I gently fold mascarpone into the egg-sugar mixture until creamy and lump-free. If using whipped cream, I fold it in now.
I combine cooled espresso and coffee liqueur in a shallow dish.
I briefly dip each ladyfinger into the coffee mixture, making sure it’s moist but not soaked—and line a serving dish or pan with a layer.
I spread half of the mascarpone cream over the soaked ladyfingers.
I repeat with another layer of dipped ladyfingers and top with the remaining cream.
I smooth the surface, cover, and refrigerate for at least 4 hours (or overnight) to let flavors meld and texture set.
Just before serving, I dust generously with cocoa powder and top with dark chocolate shavings if I like.

Servings and timing

This recipe serves about 6–8 people. Prep takes around 20 minutes, plus refrigeration time of at least 4 hours or overnight—ideal for prepping ahead to ease day-of stress.

Variations

Alcohol-free version: I skip coffee liqueur and simply use extra espresso for dipping.
Mocha twist: I sprinkle a thin layer of dark chocolate ganache between the mascarpone layers.
Berry version: I add a layer of fresh raspberries or strawberries between the mascarpone and ladyfingers for fruity brightness.
Citrus aroma: I stir a teaspoon of orange or lemon zest into the mascarpone mixture for subtle zing.
Individual servings: I build the layers in small glasses or ramekins for pretty, personalized presentations.

Storage/reheating

I store any leftovers covered in the refrigerator for up to 3 days. Since tiramisu is meant to be served cool, I don’t reheat it. I just let it sit at room temperature briefly before finishing with cocoa and serving.

FAQs

Can I use pasteurized eggs safely?

Yes—I always use pasteurized eggs to reduce risk, and because they blend beautifully into the creamy mixture.

What’s the best coffee to use?

I use strong, freshly brewed espresso when I can, but a robust dark roast brewed in a moka pot or French press works great too.

Should ladyfingers be fully submerged?

No—I just dip them briefly (1–2 seconds) so they’re moist but not soggy—this keeps the layers firm yet tender after chilling.

How long should I refrigerate before serving?

I aim for at least 4 hours, though I get best flavor and texture by chilling overnight.

Can I freeze tiramisu?

Yes—I freeze it uncovered for 1 hour until firm, then wrap tightly. It keeps for up to 1 month. To serve, I thaw overnight in the fridge before dusting with cocoa.

Conclusion

This BEST Classic Italian Tiramisu is one of my favorite go-to desserts—it’s rich, luscious, and effortlessly beautiful. With its bold coffee flavor, creamy filling, and make-ahead convenience, it always impresses guests and satisfies any sweet craving. I hope it becomes a standout in your dessert repertoire!