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The Best Delicious Tiramisu Recipe (Easy & Authentic)

The Best Delicious Tiramisu Recipe (Easy & Authentic)

A classic no-bake Italian tiramisu made with mascarpone, eggs, sugar, espresso, Savoiardi ladyfingers, optional Marsala or liqueur, and cocoa powder. The dessert serves about 8–10 people in an 8-inch square dish.
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Prep Time 35 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Mascarpone Cream
  • 4 large eggs Large eggs, separated
  • 100 g, about 1/2 cup Granulated sugar
  • 500 g, about 17.5 oz Mascarpone cheese
  • 1 small pinch, optional Fine salt
Coffee Layer
  • 300 ml, about 1 1/4 cups Strong espresso or very strong coffee, cooled completely
  • 2 tablespoons, optional Marsala wine, dark rum, or coffee liqueur
Assembly
  • 300 g, about 24–30 Crisp Italian ladyfingers or Savoiardi
  • As needed for dusting Unsweetened cocoa powder

Method
 

Step-by-Step
  1. Brew the espresso or very strong coffee and cool it completely. Stir in the Marsala, dark rum, or coffee liqueur if using.
  2. Separate the eggs, placing the yolks in one bowl and the whites in a clean mixing bowl. Beat the yolks with the sugar until pale, thick, and creamy.
  3. Beat the mascarpone briefly in a separate bowl until smooth, then fold it into the sweetened yolks. Stop mixing as soon as the cream is combined so the mascarpone does not become grainy.
  4. Whip the egg whites with the optional pinch of salt to firm peaks. Fold them gently into the mascarpone mixture in two or three additions.
  5. Dip each ladyfinger into the cooled coffee for about 1 second per side. Arrange one layer in an 8-inch square dish, spread over half of the mascarpone cream, then repeat with a second layer of dipped ladyfingers and the remaining cream.
  6. Cover the dish and refrigerate for at least 6 hours, with overnight chilling preferred. Dust generously with unsweetened cocoa powder immediately before serving.

Notes

For a 9 x 13-inch dish, increase all ingredients by about 1 1/2 times. For a safer cooked-egg method, whisk the yolks and sugar in a heatproof bowl over gently simmering water until thick and 160°F/71°C, usually 5–10 minutes, then cool slightly before adding the mascarpone. Use pasteurized eggs, especially when serving children, older adults, pregnant people, or anyone immunocompromised.