Classic Italian Tiramisu
Today we’re making the real-deal Italian tiramisu—the one nonnas whip up on Sunday afternoons. In just 30 minutes of hands-on time you’ll have a make-ahead dessert that feeds a crowd and tastes like Venice in spring.
This authentic recipe layers crisp savoiardi (ladyfingers) dipped in strong espresso with a cloud-light mascarpone cream made from fresh egg yolks. Born in Treviso near Venice, it’s now the world’s most beloved Italian dolce.
Skip the tubs at the grocery store—once you taste homemade you’ll never look back.
Ingredients for classic tiramisu
- 1 cup cold heavy cream (240 ml)
- Unsweetened cocoa powder for dusting
- ¾ cup granulated sugar (150 g)
- 1 7-oz package ladyfinger cookies (about 40 cookies)
- 2 cups strong cooled espresso or coffee
- 3 large egg yolks
- 1 lb mascarpone cheese, cold (450 g)
- 3 Tbsp dark rum or Marsala (optional)
How to make classic Italian tiramisu
1. In a stand mixer, whip the cold cream to stiff peaks; set aside.
2. Beat the yolks, sugar, and rum on high for 3 minutes until pale and thick.
3. Fold in the mascarpone until smooth, then gently fold in the whipped cream.
4. One by one, dip the ladyfingers in espresso and line the bottom of a 9×13-inch dish.
5. Spread half the mascarpone cream on top; repeat with another dipped-cookie layer and finish with the remaining cream.
6. Dust generously with cocoa.
7. Cover and chill at least 4 hours (overnight is magic) before serving.
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