Classic Tiramisu Recipe — Silky No-Bake Dessert
The first bite is cloud-like cream, bold espresso, and a dusting of bitter cocoa — this classic tiramisu recipe hits every note. I developed this version while working in pastry kitchens and refined it at home over a dozen tests to get the custard silky without using raw eggs. After testing this recipe 8 times with different mascarpone brands and ladyfingers, I landed on the right balance of coffee, alcohol, and texture. If you love Italian desserts, try our buttery Italian cannoli thumbprint for another elegant finish to a dinner. Read on for a reliable, no-fail tiramisu you can assemble the night before and serve with confidence.
Why This Recipe Works
- Cooked zabaglione (egg yolk custard) creates a safe, stable base that still feels airy and rich.
- Whipping cream separately keeps the mascarpone mixture light while preserving flavor.
- Brief coffee soak prevents soggy ladyfingers — you get moist layers, not a soggy slab.
- Minimal alcohol (Marsala or dark rum) lifts flavors without overpowering.
- Chilling overnight lets flavors harmonize and firm the slices for clean presentation.
Ingredients Breakdown
- 6 large egg yolks (about 120 g) — the base of the zabaglione; cook them gently for safety and structure.
- 150 g (3/4 cup) granulated sugar — sweetens and stabilizes the cooked yolks; do not cut too much or the custard will be weak.
- 500 g (18 oz / about 2 cups) full-fat mascarpone — gives the creamy texture; low-fat mascarpone will be runny and less rich.
- 240 ml (1 cup) heavy cream (36% fat) — whipped and folded in for lift; do not substitute light cream.
- 300 ml (1¼ cups) strong espresso, cooled — the coffee soak; use freshly brewed espresso or very strong coffee.
- 60–90 ml (4–6 tbsp) Marsala wine or dark rum — optional but traditional; omit or replace with coffee liqueur for alcohol-free.
- 200–250 g (about 24–30) savoiardi (ladyfingers) — absorb coffee quickly; quality affects texture.
- Unsweetened cocoa powder for dusting, about 10–15 g (2 tbsp) — bitter contrast to the sweet cream.
- A pinch of fine salt — balances sweetness and enhances flavor.
Substitutions and impact warnings:
- Alcohol-free: omit alcohol and add 1 tsp vanilla extract; flavor will be less complex.
- Gluten-free: use certified gluten-free ladyfingers; texture remains similar but choose a sturdy brand.
- Cheaper mascarpone substitutes (cream cheese blends) will change tang and texture — not recommended for best results.
For more ideas on pairing rich desserts, consider our cheesecake pizza for a playful contrast.
Essential Equipment
- Large heatproof bowl and medium saucepan for a bain-marie (double boiler).
- Instant-read thermometer — to check custard temperature precisely (aim for 71°C / 160°F).
- Electric mixer or stand mixer with whisk attachment — speeds whipping cream and ensures a glossy zabaglione.
- 22 x 33 cm (9 x 13 inch) baking dish — roomy enough for two layers of ladyfingers; avoid an 8×8 or the layers will be too deep.
- Fine-mesh sieve for dusting cocoa evenly.
- Rubber spatula and whisk for gentle folding.
If you lack a baking dish, use two smaller dishes or a loaf pan as a workaround. For visual variation, assemble in individual ramekins.
I also recommend reading how bold dessert pairings work using our classic goumi pie technique for seasonal twists.
Prep Time: 30 minutes | Cook Time: 0 minutes active cooking on stovetop for zabaglione ~8 minutes | Inactive Time: 4 hours chilling (overnight recommended) | Total Time: 4 hours 30 minutes | Servings: 8 (1 slice, about 120–150 g)
Step 1: Make the Zabaglione (Cooked Egg Yolk Custard)
In a heatproof bowl set over (not touching) simmering water, whisk 6 large egg yolks and 150 g (3/4 cup) granulated sugar until combined. Whisk constantly for 7–9 minutes until the mixture thickens, becomes pale, and reaches 71°C (160°F) on an instant-read thermometer. Remove from heat and continue whisking off the heat for 1 minute to cool slightly. Timing: 7–9 minutes of cooking; whisk constantly.
Step 2: Cool and Fold in Mascarpone
Let the zabaglione cool 3–4 minutes. Whisk 500 g (18 oz / about 2 cups) mascarpone briefly to loosen, then fold it into the warm zabaglione until smooth and lump-free. Do not overheat the mascarpone — if it gets too warm it will thin out. Timing: 3–5 minutes.
Step 3: Whip the Cream
In a separate bowl, whip 240 ml (1 cup) heavy cream to soft peaks using an electric mixer, about 2–4 minutes on medium-high. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining cream until homogenous. Fold gently to keep air in the mixture. Timing: 2–4 minutes.
Step 4: Prepare the Coffee Soak
Mix 300 ml (1¼ cups) cooled strong espresso with 60–90 ml (4–6 tbsp) Marsala or dark rum in a shallow bowl. Taste and adjust — the soak should be coffee-forward with a hint of alcohol. Avoid making the soak too sweet. Timing: 1–2 minutes.
Step 5: Assemble the Layers
Quickly dip each ladyfinger (200–250 g / about 24–30 savoiardi) into the coffee for 1–2 seconds per side — do not soak or they will fall apart. Arrange a single layer in the 22 x 33 cm (9 x 13 inch) dish. Spread half the mascarpone mixture over the ladyfingers, smoothing with an offset spatula. Add a second dipped ladyfinger layer, then the remaining mascarpone. Timing: 10–15 minutes for assembly.
Step 6: Chill and Finish
Cover tightly and chill at least 4 hours, preferably overnight, to allow flavors and texture to set. Just before serving, dust the top with 10–15 g (2 tbsp) unsweetened cocoa powder through a fine-mesh sieve. For a polished look, shave 15–20 g (1 oz) dark chocolate over the surface. Inactive chilling: 4 hours–overnight.
Expert Tips & Pro Techniques
- Common mistake — over-soaking ladyfingers: Dip 1–2 seconds per side. If they go soggy, you’ll lose clean slices.
- Use an instant-read thermometer when cooking yolks: aim for 71°C (160°F) for safety and the right thickened texture.
- Make-ahead: Assemble up to 24 hours ahead, cover tightly, and dust cocoa just before serving. Flavor improves overnight.
- Professional trick adapted for home: Whip the cream to soft peaks only, then use a rubber spatula in an “up-and-fold” motion to preserve air for lighter texture.
- Flavor balance: Taste the coffee + alcohol mixture before soaking; if too bitter, add 1 tsp sugar, but remember the custard is sweet.
- Presentation tip: For clean cuts, run a sharp knife under hot water, dry, and slice with a single smooth motion.
For another easy crowd-pleaser with playful presentation, see our cheesecake pizza for inspiration on serving desserts family-style.
Storage & Reheating
- Refrigerator: Store in an airtight container or tightly wrapped with plastic wrap for up to 3 days. Keep cocoa dusting until serving if possible.
- Freezer: You can freeze tiramisu, but texture softens. Freeze tightly wrapped (plastic + foil) for up to 1 month. Thaw in the refrigerator 12–16 hours before serving. Expect the ladyfingers to be softer after freezing.
- Reheating: Tiramisu is served chilled — do not reheat. If you prefer less cold, sit slices at room temperature for 15–20 minutes before serving.
Variations & Substitutions
- Alcohol-Free Version: Omit Marsala and rum; replace with 1 tsp vanilla extract and 1 tbsp coffee liqueur syrup (non-alcoholic) or extra espresso. Everything else stays the same. Soaking time and assembly unchanged.
- Gluten-Free Version: Use certified gluten-free ladyfingers in equal quantity; assembly and soak times remain identical. Check brand for sturdiness.
- Chocolate Tiramisu: Fold 60 g (2 oz) melted dark chocolate into the mascarpone mixture and replace half the cocoa dusting with cocoa nibs or grated chocolate. Chilling time unchanged.
- Lighter Version: Replace half the mascarpone with full-fat Greek yogurt (250 g mascarpone + 250 g Greek yogurt). The dessert will be tangier and slightly less rich; chill time the same.
- Mini Individual Servings: Use 6–8 ounce (175–250 ml) ramekins and halve the assembly time — same soaking time but smaller layers; chill at least 3 hours.
Serving Suggestions & Pairings
- Pair with a short, strong espresso or ristretto for a true Italian finish.
- Pour a small glass of Vin Santo or Moscato d’Asti to echo the dessert’s sweetness.
- Serve with fresh berries and a dusting of extra cocoa for color contrast.
- For a dessert board, slice and serve alongside crunchy biscotti or our classic goumi pie for seasonal variety.
Nutrition Information
Per serving (1 slice; recipe yields 8 servings):
- Calories: 520 kcal
- Total Fat: 39 g
- Saturated Fat: 23 g
- Cholesterol: 245 mg
- Sodium: 120 mg
- Total Carbohydrates: 34 g
- Dietary Fiber: 1 g
- Sugars: 24 g
- Protein: 8 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my tiramisu turn out soggy?
A: Most likely the ladyfingers were over-soaked. Dip them 1–2 seconds per side and assemble quickly. Also check that your coffee is not too watery.
Q: Can I make this without eggs?
A: You can use an egg-free custard alternative (pastry cream or stabilized whipped cream) but the texture will differ from traditional zabaglione. Expect a slightly denser filling.
Q: Can I double this recipe for a larger crowd?
A: Yes. Double all ingredients and use two 22 x 33 cm (9 x 13 inch) dishes or a deeper pan. Assembly time increases but soaking and chilling times stay the same.
Q: Can I prepare this the night before?
A: Absolutely. In fact, chilling overnight (8–12 hours) improves flavor and texture. Dust cocoa right before serving for the best appearance.
Q: How long does tiramisu keep in the fridge?
A: Store in an airtight container for up to 3 days. The texture and flavor are best within 48 hours.
Q: Is it safe to use raw eggs?
A: This recipe cooks the yolks to 71°C (160°F) for safety. If you choose raw eggs, use pasteurized eggs and understand the small risk associated with raw egg consumption.
Q: Can I use store-bought mascarpone?
A: Yes — use full-fat mascarpone for the best texture. Lower-fat or imitation products will change the richness and may be runnier.
Conclusion
This recipe gives a dependable, silky tiramisu with cooked zabaglione for safety and stability. If you want another classic take from home bakers, compare techniques in this quick, easy tiramisu from Inside The Rustic Kitchen. For a deep dive into traditional assembly and troubleshooting, see the detailed guide at Bake With Zoha’s classic tiramisu guide.
Print
Classic Tiramisu
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A reliable, no-fail tiramisu with a silky custard made without raw eggs, perfect for any dessert lover.
Ingredients
- 6 large egg yolks (about 120 g)
- 150 g (3/4 cup) granulated sugar
- 500 g (18 oz / about 2 cups) full-fat mascarpone
- 240 ml (1 cup) heavy cream (36% fat)
- 300 ml (1¼ cups) strong espresso, cooled
- 60–90 ml (4–6 tbsp) Marsala wine or dark rum (optional)
- 200–250 g (about 24–30) savoiardi (ladyfingers)
- 10–15 g (2 tbsp) unsweetened cocoa powder for dusting
- A pinch of fine salt
Instructions
- Make the zabaglione: In a heatproof bowl over simmering water, whisk egg yolks and sugar for 7–9 minutes until thickened and 71°C (160°F) is reached. Remove from heat and whisk for an additional minute.
- Cool and fold in mascarpone: Allow zabaglione to cool for 3–4 minutes, then whisk in mascarpone until smooth.
- Whip the cream: In a separate bowl, whip heavy cream to soft peaks, then fold into mascarpone mixture.
- Prepare the coffee soak: Combine cooled espresso with Marsala or rum in a shallow bowl.
- Assemble the layers: Quickly dip ladyfingers in coffee and arrange in a dish. Spread half of the mascarpone mixture over them, add another layer of dipped ladyfingers and the remaining mascarpone.
- Chill and finish: Cover and chill for at least 4 hours, preferably overnight. Dust with cocoa before serving.
Notes
Use an instant-read thermometer for accuracy when cooking yolks. Assemble up to 24 hours ahead for best flavor.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 24g
- Sodium: 120mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 245mg
