This classic tiramisu is unlike any you have ever tasted with many people claiming it is the best they have ever had! It is a traditional Italian dessert an authentic no-bake recipe made with espresso-soaked ladyfingers a light and airy mascarpone cream and a sprinkle of cocoa powder.
Jump to Recipe Print RecipeWe have all probably enjoyed tiramisu multiple times but not like this. It wasn’t until a trip to Italy that I discovered how amazing it can be. The tiramisu there was so different from any I’d tried before. I had to know why.
When you look up tiramisu recipes online you all find many variations in ingredients. That is the problem.
A true Italian tiramisu uses only a few ingredients:
– Eggs
– Mascarpone
– Espresso
– Ladyfingers
– A bit of sugar
– A bit of alcohol (I prefer amaretto or spiced rum)
– A sprinkle of unsweetened cocoa powder on top
The light and fluffy texture of authentic Italian tiramisu comes from whipped eggs giving the dessert its airy and creamy feel.
I see many people using heavy whipping cream in tiramisu or even cooking and thickening the filling like pudding. This isn’t the traditional method for making the Italian no-bake dessert and in my view none of these variations compare to the classic recipe.
They simply don’t measure up. And I say this as someone who loves heavy cream and whipped cream. But not here! There’s also no need for vanilla extract. This dessert is coffee-flavored and adding extra flavors masks the taste of espresso or coffee.
Why This Recipe Is the Best
Incredibly airy, light texture and creaminess: This is achieved by whipping the eggs which gives the dessert a light and creamy texture.
Only 7 ingredients: You do not need many ingredients to make tiramisu. This version is simple yet incredibly flavorful and delicious.
Adaptable to different serving styles: You can make this in individual ramekins or one big dish. I share how to customize the serving you prefer and the pros and cons of each.
The most delightful, pure taste: This tiramisu is the best because it tastes so clean and fresh.The sweet and rich mascarpone allows the espresso flavor to shine. It’s so good.
Since first posting this recipe, I’ve updated it with the option of making tiramisu in individual ramekins (or you can use an 8×8 dish). Over time, I’ve come to like serving tiramisu in individual cups for guests.
Although you can slice the tiramisu (as shown in my photo above) it is very delicate. It takes a lot of practice plus building the structure properly with sturdy ladyfingers plus thorough chilling so the mascarpone is as firm as possible.
I’ve also noticed that store-bought mascarpone varies in thickness, which can affect the end result. You don’t have to worry about this when you use the individual ramekins.

Step-by-Step Instructions
1. Separate the Eggs:
Start by separating 6 eggs. Put 3 egg whites in a medium-sized bowl and 6 egg yolks in a separate large bowl.The remaining 3 egg whites are not needed here and can be saved for another recipe.
2. No Yolks in the Whites:
Make sure no egg yolk gets into the egg whites bowl or else the egg whites will not whip properly. It’s safer to separate the eggs one at a time in a different bowl. This way, if a yolk breaks it won’t ruin the whole batch. Older eggs tend to break more easily.
3. Whip the Egg Whites:
Add 3 tablespoons of sugar to the egg white bowl. Use an electric mixer to whip the egg whites to stiff peaks (you can also use a stand mixer with the whisk attachment).
At first, with about 30 seconds of whipping the mixture will look foamy but after a couple of minutes the egg whites will start to thicken.
You’ll know the egg whites have reached stiff peaks when the mixture is fluffy and, when you lift the beater out a little peak stands up straight. peak sticks straight up.
4. Do Not Over whip:
If you’ve never whipped egg whites to soft or stiff peaks before be careful not to over whip. After reaching stiff peaks, the egg whites can curdle if over whipped requiring you to start over. If using a stand mixer don’t walk away while it’s whipping.
5. Whip the Egg Yolks:
Set the stiff egg whites aside and switch to the egg yolk bowl. Add 3 tablespoons of sugar to the egg yolks. Beat the mixture for a few minutes until it changes from a bright yellow to a pale yellow. It should become thick and creamy and the mixture should mound up on itself when it drips from the beater.
6. Add the Mascarpone:
Add the mascarpone a mild and creamy Italian cheese that usually comes in small tubs. Mix in the mascarpone with a hand mixer until smooth.
7. Fold in the Egg Whites:
Gently fold in the stiff egg whites one-third at a time being careful not to deflate the egg whites too much as you fold.
8. Prepare the Espresso Mixture:
In a small bowl, mix room temperature espresso with a few tablespoons of amaretto or spiced dark rum. These are my preferred choices but you can also use marsala wine or brandy if you like. You can skip the alcohol if you prefer but it does enhance the flavors.
9. Soak the Ladyfingers:
Place the espresso mixture (or coffee mixture) in a flat shallow dish so the entire ladyfinger soaks evenly. The ladyfingers just require a quick soak approximately 1-2 seconds.
10. Layer the Tiramisu:
As you soak the cookies, place them in an 8×8 square dish in an even layer. After that, cover them with a layer of mascarpone cream and repeat the process. Alternatively, you can prepare tiramisu in small glass ramekins by breaking apart or cutting the ladyfingers to fit the glass.
I like making tiramisu this way because the single-serving portions are nice and look pretty.
11. Chill the Tiramisu:
The hardest part is letting the tiramisu sit in the fridge for a good 4-6 hours, covered tightly in plastic wrap. This chilling time allows the layers to blend together and the flavors to meld. Additionally, if you’re making the 8×8 pan, the tiramisu must be chilled close to the 38-degree range to hold when cut into squares.
This chill time allows the mascarpone cheese and other ingredients to firm up, ensuring that the tiramisu holds its shape when cut.
Once chilled, you can dig into the ramekins with a spoon or cut squares from the 8×8 pan. Enjoying the tiramisu after it has chilled properly enhances the flavor and texture making each bite a delightful experience.
Recipe FAQ and Tips
How long will leftover tiramisu keep in the fridge?
Tiramisu is best enjoyed fresh, but you can keep it in the fridge for a couple of days. However, the egg whites will start to deflate after that, affecting the texture.
Can you freeze tiramisu?
Freezing tiramisu is not recommended as it significantly impacts the texture and flavor. Fresh tiramisu is always superior.
Can tiramisu make you sick?
While there is a risk of salmonella from raw eggs, it is relatively low. The CDC estimates that only 1 in 20,000 eggs might contain salmonella. If you are concerned you can use pasteurized eggs or look up tutorials on how to pasteurize eggs at home.
Can you make tiramisu ahead of time?
Yes, tiramisu needs to chill for 4-6 hours after assembly, so it is naturally made ahead to some degree. It’s best to make it no more than a day in advance to maintain optimal texture and flavor.
Easy Italian Tiramisu Recipe
Course: DessertCuisine: ItalianDifficulty: Medium8
servings30
minutes4
hours379
kcalIt is a traditional Italian dessert an authentic no-bake recipe made with espresso-soaked ladyfingers a light and airy mascarpone cream and a sprinkle of cocoa powder.
Ingredients
3 egg whites
6 egg yolks
3 +3 tbsp sugar
8 oz mascarpone cheesw
1 cup freshly pulled espresso
2 tbsp amaretto or spiced rum
3-4 dozen ladyfingers store bought or homemade
cocoa powder
Directions
- In a clean bowl, mix together egg whites and 3 tablespoons of sugar. Whipping the mixture with a hand mixer for approximately 3-5 minutes until there are stiff peaks.
- In another bowl, Whip the remaining 3 tablespoons of sugar with egg yolks for two 2-3 minutes, until they are thick and pale yellow.
- Add mascarpone cheese into the mixture of egg yolk and whip until well combined.
- Gently fold the stiff egg whites into the mixture of egg yolk and mascarpone cheese then set aside.
- In a small shallow dish or bowl mix the espresso and amaretto together.
- Dunk every ladyfinger quickly into espresso mix for not more than 1-2 seconds ensuring that they do not get soaked too much to break apart. Arrange them at the bottom of an 8×8 inch dish or individual ramekins.
- Once the ladyfingers form a single layer at the bottom of the dish, spread half of the mascarpone mixture evenly over them.
- Arrange another layer of espresso-soaked ladyfingers on top of the mascarpone cream.
- Spread the remaining mascarpone mixture over the second layer of ladyfingers.
- Cover the dish with plastic wrap and refrigerate for 4- 6 hours. so as to let flavors meld together inside refrigerator.
- Serve the cold tiramisu with a light dusting of cocoa powder on top.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories379
- % Daily Value *
- Cholesterol 268mg 90%
- Sodium 214mg 9%
- Total Carbohydrate
43g
15%
- Dietary Fiber 1g 4%
- Sugars 7g
- Protein 11g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.