Tiramisu Classico
Espresso-soaked layers under a cloud of mascarpone.
About this recipe
The Venetian classic done right — no cream, no gelatin, just eggs, sugar, mascarpone, and the right coffee. The original uses raw eggs; we've included a double-boiler pasteurization step so the result is safe for everyone at the table. Best made 24 hours ahead.
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Ingredients
For 8 servings
- 🧀500 g Mascarpone (room temp)
- 🥚4 whole Large eggs
- 🍬100 g Caster sugar
- ☕300 ml Strong espresso (cooled)Never hot — it will cook the eggs
- 🍷2 tbsp Marsala or dark rum
- 🍪24 biscuits Savoiardi (ladyfingers)
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Instructions
9 steps · 40 minutes active
- 1
Brew & cool the coffee
Brew 300ml of strong espresso and pour into a shallow, wide bowl. Stir in the Marsala or rum and let cool to room temperature. Hot coffee will scramble the eggs in the next step.
Tip: Make the coffee first so it has time to cool while you work. - 2
Separate eggs
Separate the eggs while cold — yolks in one large bowl, whites in another scrupulously clean bowl. Even a trace of yolk will prevent the whites from whipping.
- 3
Pasteurize yolks with sugar (zabaglione)
Set the bowl of yolks over a pan of barely simmering water. Whisk in the sugar and keep whisking constantly for 4–5 minutes until the mixture is pale, thick, and reaches 65°C (150°F) on a thermometer. Remove from heat and whisk another minute to cool slightly.
Tip: This step makes the eggs safe to eat raw. Don't skip the thermometer the first time. - 4
Fold in mascarpone
Add the room-temperature mascarpone to the warm yolk mixture in three additions, folding gently after each. The mixture should be smooth, glossy, and thick enough to hold a ribbon.
- 5
Whip the whites
Whip the egg whites to medium-stiff peaks — they should stand up but still have a slight curl at the tip. Fold one third into the mascarpone mixture to loosen, then fold in the rest gently.
- 6
Dip & layer
Dip each ladyfinger into the cooled coffee for one second per side — any longer and they will disintegrate. Arrange in a single layer in a 20×20cm dish. Spread half the mascarpone cream over the top.
Tip: One second. The biscuits look barely damp but they will soften further as the tiramisu rests. - 7
Repeat layers
Add a second layer of dipped ladyfingers, then the remaining mascarpone cream, smoothing the top with an offset spatula. Tap the dish gently on the counter to remove air pockets.
- 8
Chill 12–24 hours
Cover tightly with plastic wrap and refrigerate at least 12 hours, ideally 24. This resting time is what gives the layers their characteristic set and lets the flavors marry.
720 minutesTip: Do not skip the resting time. A 2-hour tiramisu is a different dessert entirely. - 9
Dust & serve
Just before serving, dust generously with cocoa powder and scatter shaved dark chocolate. Cut into squares with a hot, wiped knife for clean edges.
Tip: Dust at the last moment — cocoa left on the surface overnight turns muddy.
Nutrition Facts
Per serving · 8 servings per recipe
| Calories | 410 kcal |
|---|---|
| Protein | 8 g |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Total Sugar | 28 g |
| Total Fat | 24 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
For an alcohol-free version, replace the Marsala with 1 tsp vanilla extract whisked into the coffee.
Mascarpone at room temperature folds in without lumps. Cold mascarpone will seize.
Individual portions in small glasses skip the layering step and look beautiful for dinner parties.
Frequently Asked Questions
Common questions about this recipe.
Can I make tiramisu without alcohol?+
Absolutely. Replace the Marsala with 1 teaspoon of vanilla extract whisked into the cooled coffee. The flavor profile will be slightly different — cleaner and more coffee-forward — but still authentic.
Is it safe to eat raw eggs in tiramisu?+
Our recipe includes a pasteurization step: the yolks are whisked with sugar over a double boiler until they reach 65°C (150°F), which kills any potential salmonella. Use fresh, high-quality eggs from a trusted source, and a thermometer to confirm the temperature.
How long should tiramisu set before serving?+
Minimum 12 hours, ideally 24. This resting time is non-negotiable — it lets the flavors marry and the layers set properly so you get clean slices. A 2-hour tiramisu is a completely different (and inferior) dessert.
Can I freeze tiramisu?+
Yes, but with caveats. Freeze the assembled tiramisu uncovered until solid, then wrap tightly. Thaw overnight in the fridge. The texture will be slightly less silky than fresh, but the flavor holds well for up to 2 months.
Why is my tiramisu runny?+
Two likely causes: the mascarpone mixture was over-whipped (which breaks the emulsion), or the ladyfingers were soaked too long. Dip ladyfingers for just one second per side — they should look barely damp. Use cold mascarpone only if you whip the cream separately; room-temperature mascarpone folds in smoothly without lumps.
Pastry chef and recipe developer. Founder of Celestial Confections. Trained at Le Cordon Bleu Paris.
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