Authentic Italian Tiramisu Recipe (Classic, No Baking)

Tiramisu is the dessert people order in Italian restaurants and assume they cannot make at home. In fact it is one of the easiest classic desserts there is: no oven, no special equipment, and about half an hour of work, most of which is dipping ladyfingers. The refrigerator does the rest overnight.

The name means pick-me-up, and a good one is exactly that: bitter espresso, rich mascarpone cream that is light rather than heavy, and a dark blanket of cocoa. The cream should be barely sweet. The ladyfingers should be soft but still hold their shape, not soggy. This recipe gets both right.

Traditional tiramisu uses raw egg yolks and whites. This version cooks the yolks with sugar into a zabaglione over simmering water, which is both safer and gives a silkier cream, and uses whipped cream in place of raw whites. It tastes exactly like the tiramisu you remember from Italy.

Why this recipe works

• Cooking the yolks and sugar into a zabaglione thickens them, dissolves the sugar, and makes the eggs safe to eat.
• Mascarpone folded into the warm-ish zabaglione stays smooth; adding cold mascarpone to a hot mixture can split it.
• Whipped cream lightens the mascarpone so the tiramisu is airy instead of dense.
• A one-second dip on each side leaves the ladyfingers moist inside but firm enough to layer.

Ingredient notes

Mascarpone is an Italian cream cheese with a much higher fat content than American cream cheese and a sweet, mild flavor. It is sold in tubs in the specialty cheese section; do not substitute cream cheese, which is tangy and heavy. Use it cold from the refrigerator and stir it gently; over-beating mascarpone makes it grainy.

Savoiardi are the crisp, dry Italian ladyfingers, not the soft, cakey American kind. They absorb the coffee without falling apart. Use freshly brewed espresso or very strong coffee (a moka pot, or 4 tablespoons of instant espresso in 1 1/2 cups hot water), cooled to room temperature. A few tablespoons of Marsala, dark rum, brandy or coffee liqueur in the coffee is traditional and optional.

How to dip ladyfingers without making them soggy

This is where most tiramisu goes wrong. Pour the cooled coffee into a shallow dish. Hold a ladyfinger by the ends, dip it for one second on each side, and lift it out; it should feel damp but still rigid. Do not soak them. They will continue absorbing moisture from the cream overnight and end up perfectly soft. If a ladyfinger bends when you lift it, it has soaked too long.

About the eggs

Classic Italian tiramisu uses raw eggs. If you prefer that method and have very fresh, pasteurized eggs, whisk the yolks with the sugar until pale, fold in the mascarpone, and fold in 3 egg whites whipped to stiff peaks in place of the cream. The zabaglione method here heats the yolks to about 160°F, which makes them safe for everyone, and produces a cream that holds its shape better when sliced.

Serving and presentation

• Dust with cocoa just before serving; cocoa applied hours ahead absorbs moisture and looks dull.
• For individual servings, layer in glasses or small jars.
• Shave a little dark chocolate over the cocoa for a restaurant look.
• Serve with espresso or a small glass of Marsala or vin santo.

How to store italian tiramisu

• Refrigerate, covered, for up to 4 days. Add the cocoa when serving.
• Freeze the whole dish, tightly wrapped, for up to 1 month; thaw overnight in the refrigerator. The texture stays surprisingly good.
• Do not leave tiramisu at room temperature for more than 2 hours.

Variations to try

• Classic raw-egg version: skip the zabaglione; beat the yolks with the sugar until pale, fold in the mascarpone, and fold in 3 stiffly whipped egg whites instead of cream.
• Alcohol-free: use milk in the zabaglione and plain coffee for dipping.
• Tiramisu cups: layer in 8 glasses with crumbled ladyfingers for individual portions.
• Chocolate tiramisu: fold 3 ounces of melted, cooled dark chocolate into half the cream and alternate the layers.

Frequently asked questions

Is tiramisu safe to eat with the eggs?

In this recipe, yes. The yolks are cooked with sugar over simmering water to 160°F, which is the safe temperature, and no raw whites are used. Traditional recipes use raw eggs; if you make one, use pasteurized eggs.

Why is my tiramisu runny?

The ladyfingers were soaked too long, the mascarpone was over-beaten and split, or it did not chill long enough. Dip for one second per side, fold the mascarpone gently, and give it a full night in the refrigerator.

Can I make tiramisu without alcohol?

Yes. Use milk instead of Marsala in the zabaglione and plain coffee for dipping. The flavor is a little simpler but still excellent, and it is the way to go for children.

How far ahead can I make tiramisu?

One to two days ahead is ideal. It needs at least 6 hours to set and tastes best after 24 hours. Dust with cocoa just before serving.

Can I substitute cream cheese for mascarpone?

It will not taste like tiramisu; cream cheese is tangy and much denser. If you must, beat 8 ounces cream cheese with 1/4 cup heavy cream and 2 tablespoons sour cream to approximate the texture, but real mascarpone is worth finding.