{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/tiramisu","markdownUrl":"https://trevorfarias.com/recipes/tiramisu/recipe.md","name":"Authentic Italian Tiramisu Recipe (Classic, No Baking)","description":"The best authentic Italian tiramisu recipe: espresso-soaked ladyfingers layered with light mascarpone cream and dusted with cocoa. Classic method with a cooked egg custard. Make-ahead, no oven.","summary":"Authentic Italian tiramisu is made by whisking egg yolks and sugar over simmering water into a thick, pale zabaglione, folding it into mascarpone, then lightening the cream with whipped heavy cream or whipped egg whites. Savoiardi ladyfingers are dipped quickly, one second per side, in cooled strong espresso, layered with the mascarpone cream in a dish, and dusted with unsweetened cocoa. It must chill for at least 6 hours, preferably overnight, so the ladyfingers soften and the layers set.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-08","dateModified":"2026-09-08","category":"Desserts","cuisine":"Italian","keywords":["tiramisu recipe","authentic italian tiramisu","best tiramisu recipe","classic tiramisu","easy tiramisu","tiramisu with mascarpone","no bake tiramisu","how to make tiramisu","tiramisu without raw eggs","italian dessert recipe","ladyfinger tiramisu"],"prepTime":"PT35M","cookTime":"PT10M","totalTime":"PT6H45M","yield":"One 9x13-inch dish (12 servings)","servings":12,"ingredientGroups":[{"name":"For the coffee","ingredients":[{"amount":"1 1/2","unit":"cups","name":"strong brewed espresso or coffee","note":"360 ml, cooled to room temperature","text":"1 1/2 cups strong brewed espresso or coffee, 360 ml, cooled to room temperature"},{"amount":"3","unit":"tablespoons","name":"Marsala, dark rum or coffee liqueur","note":"optional","text":"3 tablespoons Marsala, dark rum or coffee liqueur, optional"}]},{"name":"For the mascarpone cream","ingredients":[{"amount":"6","name":"large egg yolks","text":"6 large egg yolks"},{"amount":"3/4","unit":"cup","name":"granulated sugar","note":"150 g","text":"3/4 cup granulated sugar, 150 g"},{"amount":"1/4","unit":"cup","name":"Marsala or whole milk","note":"60 ml","text":"1/4 cup Marsala or whole milk, 60 ml"},{"amount":"16","unit":"ounces","name":"mascarpone","note":"450 g, cold","text":"16 ounces mascarpone, 450 g, cold"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"1 1/4","unit":"cups","name":"cold heavy cream","note":"300 ml","text":"1 1/4 cups cold heavy cream, 300 ml"}]},{"name":"To assemble","ingredients":[{"amount":"40","name":"savoiardi ladyfingers","note":"about 14 ounces / 400 g, two 7-ounce packages","text":"40 savoiardi ladyfingers, about 14 ounces / 400 g, two 7-ounce packages"},{"amount":"2","unit":"tablespoons","name":"unsweetened cocoa powder","note":"for dusting","text":"2 tablespoons unsweetened cocoa powder, for dusting"},{"name":"Dark chocolate shavings","note":"optional","text":"Dark chocolate shavings, optional"}]}],"steps":[{"step":1,"name":"Prepare the coffee","text":"Combine the cooled espresso and liqueur, if using, in a shallow dish wide enough to dip a ladyfinger.","tip":null},{"step":2,"name":"Make the zabaglione","text":"In a heatproof bowl, whisk the egg yolks, sugar and Marsala or milk. Set the bowl over a saucepan of barely simmering water, without letting the bowl touch the water, and whisk constantly until the mixture is pale, thick and doubled in volume, and reads 160°F on an instant-read thermometer, 6 to 8 minutes. Remove from the heat and whisk for 1 minute to cool slightly.","tip":"Keep whisking the whole time and keep the water at a bare simmer, or the yolks will scramble at the edges."},{"step":3,"name":"Add the mascarpone","text":"Add the cold mascarpone and vanilla to the warm zabaglione and whisk gently just until smooth and combined. Do not over-beat.","tip":null},{"step":4,"name":"Whip and fold the cream","text":"In a separate bowl, whip the heavy cream to medium-stiff peaks. Fold it into the mascarpone mixture in two additions until no streaks remain.","tip":null},{"step":5,"name":"Layer","text":"Dip half the ladyfingers one at a time in the coffee, 1 second per side, and arrange them in a single layer in a 9x13-inch dish, trimming to fit. Spread half the mascarpone cream evenly over the top. Repeat with the remaining ladyfingers and cream, smoothing the top.","tip":null},{"step":6,"name":"Chill","text":"Cover and refrigerate for at least 6 hours, preferably overnight.","tip":null},{"step":7,"name":"Serve","text":"Just before serving, dust the top generously with cocoa powder through a fine sieve and add chocolate shavings if you like. Cut into squares with a sharp knife.","tip":null}],"equipment":["9x13-inch baking dish (or 8x8-inch for a taller, 8-serving tiramisu using half the ladyfingers)","Heatproof bowl and saucepan for a double boiler","Whisk and hand mixer","Instant-read thermometer","Fine sieve for the cocoa"],"notes":["Dip the ladyfingers for one second per side. No longer.","Do not over-beat the mascarpone or it will turn grainy.","Chill overnight; tiramisu is genuinely better on day two."],"storage":["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":["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."],"faqs":[{"question":"Is tiramisu safe to eat with the eggs?","answer":"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."},{"question":"Why is my tiramisu runny?","answer":"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."},{"question":"Can I make tiramisu without alcohol?","answer":"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."},{"question":"How far ahead can I make tiramisu?","answer":"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."},{"question":"Can I substitute cream cheese for mascarpone?","answer":"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."}],"nutritionPerServing":{"calories":420,"fatGrams":27,"saturatedFatGrams":16,"carbohydrateGrams":37,"fiberGrams":1,"sugarGrams":22,"proteinGrams":7,"sodiumMilligrams":85,"cholesterolMilligrams":215}}