This traditional Italian tiramisu recipe is light, creamy, and just sweet enough, thanks to layers of mousse-like mascarpone, espresso-soaked ladyfingers, and a generous dusting of cocoa powder. After researching several classic recipes, I developed my own that you’ll love.
This tiramisu is the kind of treat that will linger in your mind long after the last scoop is served. It’s modeled after very classic versions of the dessert, yielding an ethereal texture and flavor.
While there are many unique methods of preparing this, I prefer this one with raw egg whites and egg yolks, whipped until light and fluffy and folded with mascarpone cheese. As such, you should review the risks of serving raw eggs to guests, including pregnant women, children, and elderly adults.
👩🏽🍳 Recipe Lowdown
key details before we dive into the cooking!
- Classic tiramisu is perfect for a reason: whipped mascarpone with eggs yields a luscious texture, flanked by tender espresso-and amaretto-dipped ladyfingers and cocoa powder.
- I consulted several sources before testing my ideal ingredient ratio (see full testing notes). The result is a delicious make-ahead spoonable dessert with a mousse-like consistency, softer than most modern versions (and significantly tastier, in my opinion).
- Unlike other recipes, this one has just enough sweetness without feeling cloying. Optionally, coffee liqueur enhances the espresso flavor, and cocoa nibs add a slight crunch.
Make it a meal alongside my focaccia di Recco, rigatoni all’amatriciana, shrimp scampi without wine, and apple and radicchio salad.
Ingredient Notes
- Ladyfingers: Look for Italian ladyfingers instead of savoiardi, which tend to be drier and more absorbent, at specialty markets or Eataly.
- Espresso: Use the *best* espresso you have, or pick some up from your local coffee shop if you don’t have any! In a pinch, try DeLallo’s Instant Espresso Powder.
- Amaretto: You can omit it if you don’t have it, but a little bit of almond helps balance the espresso notes.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1 – Whip the egg whites with half the sugar to medium peaks.
Step 2 – Whip the egg yolks and sugar until thickened and pale yellow in color.
TIP: Don’t go past medium peaks for the egg whites. It sounds counterintuitive, but if they’re too stiff, they’ll be more difficult to fold into the mascarpone mixture, so they’ll actually deflate more.
Step 3 – Whip in the mascarpone topping until well-incorporated; no streaks should remain.
Step 4 – Gently fold the egg whites into the mascarpone mixture.
Step 5 – Dip the ladyfingers into the espresso for 2 – 3 seconds, then layer into a baking dish. Top with half the egg mixture, and dust with cocoa. Repeat the layering process.
Step 6 – Dust with a generous amount of cocoa and top with cocoa nibs (if desired!). Chill for at least 6 hours, preferably overnight, before serving.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
Want to see more of my content? Add me as a trusted google source.
Traditional Italian Tiramisu
Equipment
- 11 x 7 baking dish, see notes
Ingredients
- 1 cup good espresso, cooled, or strongly brewed coffee
- 1 tablespoon amaretto liqueur
- 1 tablespoon coffee liqueur, optional, I like Mr. Black's
- 4 large eggs, separated
- ½ cup granulated sugar, divided
- 1 pound mascarpone cheese
- ½ teaspoon Diamond Crystal Kosher Salt
- 32 ladyfingers, plus more if needed
- Cocoa powder
- 2 tablespoons cocoa nibs, optional, for topping
- Flaky salt, optional, for topping
Instructions
- Make the espresso dip: In a large measuring cup, mix 1 cup good espresso, 1 tablespoon amaretto liqueur, and 1 tablespoon coffee liqueur. Set aside.
- Make the mascarpone cream: In a stand mixer (or using a hand mixer), beat 4 egg whites on high speed to medium peaks with ¼ cup sugar until the tips gently fold over when you lift the whisk, about 2 – 3 minutes. Transfer to a large bowl, being careful not to deflate the egg whites. Wipe the stand mixer bowl clean, then beat 4 egg yolks with the remaining ¼ cup sugar, until significantly paler in color, about 3 minutes. Add 1 pound mascarpone cheese and ½ teaspoon Diamond Crystal Kosher Salt, and beat on medium until smooth, about 1 minute. Using a spatula, transfer about ⅓ of the egg whites to the mixture, and gently stir until incorporated. Fold the remaining ⅔ of the egg whites, being careful not to deflate the mixture, until just barely incorporated.
- Assemble: Dip each ladyfinger into the measuring cup, and turn to coat, about 2 – 3 seconds until just soaked through but still quite firm. Place in an 11×7 baking pan, and repeat, to coat the entire first layer of the pan. Depending on the size of your ladyfingers, you may need anywhere from 14 – 20 to coat the pan. Top with half of the mascarpone mixture, and spread to evenly coat the ladyfingers. Dust with cocoa powder. Repeat, dipping the remaining ladyfingers in espresso, then topping with the remaining mascarpone mixture. Smooth the top, before dusting again with cocoa powder. Garnish with 2 tablespoons cocoa nibs (if desired). Cover and chill in the fridge for at least 6 hours up to 1 day.TIP: Dusting with cocoa prior to chilling prevents your guests from inhaling (and coughing on!) the powder.
- Serve: To serve, remove from the fridge and top with flaky salt (if desired). Scoop out individual portions, and enjoy! Consume with 1 – 2 days.
Notes
- Caution: This recipe uses *raw* eggs, as I think they yield the best texture. Please review the risks of salmonella poisoning if using raw eggs, especially for pregnant women, elderly adults, and children. For best quality and to minimize risk, consume within 1 – 2 days.
- Ladyfingers: If possible, look for Italian ladyfingers instead of savoiardi, which tend to be drier and more absorbent, at specialty markets or Eataly.
- Espresso: Use the *best* espresso you have, and if you don’t have any, pick some up from your local coffee shop! In a pinch, try DeLallo’s Instant Espresso Powder.
- Cocoa nibs and flaky salt add texture and bitterness to offset the sweetness of the cream, but they’re entirely optional.
- I use an 11×7 baking dish, but you can use whatever size or shape you like that’s smaller than that (individual cups, ramekins, etc.)
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Testing Notes
For this recipe, I consulted several sources, including the earliest “recorded” instance of tiramisu (spoiler alert: it’s from 1981!) and tested a few different ratios of ingredients before landing on my favorite version.
- A Table in Venice: Emphasizes a strong coffee flavor with an airy mascarpone. Half the sugar is whipped with egg yolks and the other half with egg whites. She includes lemon zest, which I omitted to keep the flavors more simple.
- Felicity Cloake’s Perfect Tiramisu: Felicity notes the importance of using mascarpone and eggs instead of some combination of whipped cream and/or mascarpone. I concur; the eggs add the necessary airiness, while the mascarpone offers a very subtle but necessary tang.
- The Roads to Rome: A dusting of cocoa powder in each layer helps offset any overly sweet notes from the mascarpone cream.
