# Authentic Italian Tiramisu Recipe (Classic, No Baking) Source: https://trevorfarias.com/recipes/tiramisu Author: Trevor (Trevor's Kitchen) Published: 2026-09-08 · Updated: 2026-09-08 Category: Desserts · Cuisine: Italian > 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. ## At a glance - Prep time: 35 minutes - Cook time: 10 minutes - Total time: 6 hours 45 minutes (Includes at least 6 hours of chilling) - Yield: One 9x13-inch dish (12 servings) - Servings: 12 - Calories per serving: 420 ## Ingredients ### For the coffee - 1 1/2 cups strong brewed espresso or coffee, 360 ml, cooled to room temperature - 3 tablespoons Marsala, dark rum or coffee liqueur, optional ### For the mascarpone cream - 6 large egg yolks - 3/4 cup granulated sugar, 150 g - 1/4 cup Marsala or whole milk, 60 ml - 16 ounces mascarpone, 450 g, cold - 1 teaspoon vanilla extract - 1 1/4 cups cold heavy cream, 300 ml ### To assemble - 40 savoiardi ladyfingers, about 14 ounces / 400 g, two 7-ounce packages - 2 tablespoons unsweetened cocoa powder, for dusting - Dark chocolate shavings, optional ## Instructions 1. **Prepare the coffee.** Combine the cooled espresso and liqueur, if using, in a shallow dish wide enough to dip a ladyfinger. 2. **Make the zabaglione.** 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._ 3. **Add the mascarpone.** Add the cold mascarpone and vanilla to the warm zabaglione and whisk gently just until smooth and combined. Do not over-beat. 4. **Whip and fold the cream.** 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. 5. **Layer.** 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. 6. **Chill.** Cover and refrigerate for at least 6 hours, preferably overnight. 7. **Serve.** 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. ## 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. ## 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. ## 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. ## 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. ## Nutrition (per serving, estimated) - Calories: 420 - Fat: 27 g - Saturated fat: 16 g - Carbohydrates: 37 g - Fiber: 1 g - Sugar: 22 g - Protein: 7 g - Sodium: 85 mg - Cholesterol: 215 mg --- Recipe by Trevor. 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