Tiramisu Recipe Video: A Classic, Creamy Italian Dessert

Tiramisu is an Italian no-bake dessert of espresso-dipped ladyfingers layered with mascarpone cream and finished with cocoa. This version uses gently cooked egg yolks for a rich, set filling, and a short coffee dip keeps the layers tender without turning soggy.

Ingredients

1 1/2 cups (360 ml) strong espresso or very strong coffee, brewed and cooled. Espresso gives a concentrated flavor; strong drip coffee is an easy substitute.
2 tablespoons (30 ml) Marsala wine, optional. It adds a mellow, wine-like note; leave it out for an alcohol-free dessert.
5 large egg yolks (about 90 g), separated from the whites. The whites are not used in this recipe.
2/3 cup (135 g) granulated sugar.
16 ounces (454 g) mascarpone cheese, cold. If unavailable, use full-fat cream cheese softened and whisked smooth; it will taste tangier and firmer than mascarpone.
1 1/2 cups (360 ml) heavy whipping cream, cold.
1 teaspoon (5 ml) vanilla extract.
1 pinch fine salt (about 0.5 g).
30 crisp ladyfinger biscuits, also called savoiardi (about 300 g). Choose dry, crisp biscuits rather than soft sponge-style ones, which absorb coffee too quickly.
2 tablespoons (10 g) unsweetened cocoa powder, for dusting.

Instructions

Brew and cool the coffee. Make 1 1/2 cups of strong espresso or coffee and stir in the Marsala, if using. Pour it into a wide, shallow bowl and let it cool for about 20 minutes. It should be cool or barely warm before dipping; hot coffee can soften the biscuits too fast. While it cools, measure the remaining ingredients and set out a 9-by-13-inch (23-by-33-cm) dish.
Prepare a gentle water bath. Set a heatproof mixing bowl over a saucepan containing 1 to 2 inches (2.5 to 5 cm) of gently simmering water. The bowl should sit above the water rather than touch it. Add the egg yolks and sugar, then whisk continuously, scraping the sides and base so no yolk sits still against the hot bowl.
Cook the yolks safely. Whisk over the simmering water for about 8 minutes, until the mixture is paler, thickened, and reaches 160°F (71°C); 160°F (71°C) is the USDA FSIS safe minimum temperature for egg dishes. Check with a food thermometer, keeping the probe in the mixture without touching the bowl. If it has not reached the temperature, keep whisking and checking in short intervals. Remove the bowl from the pan and whisk for another minute to release heat.
Cool the egg mixture and smooth the mascarpone. Let the yolk mixture cool for about 10 minutes, whisking once or twice. Meanwhile, stir the cold mascarpone in a separate bowl just until smooth; do not beat it for a long time, because it can become loose or grainy. Whisk the vanilla and salt into the cooled yolk mixture, then fold in the mascarpone in two additions until no large streaks remain.
Whip the cream. In a clean bowl, whip the cold heavy cream to medium peaks: when you lift the whisk, the peak should hold its shape but curl over at the tip. Fold about one-third of the cream into the mascarpone mixture to lighten it, then gently fold in the rest with a spatula. Use broad strokes from the bottom of the bowl and stop as soon as the mixture looks evenly combined. Overmixing can deflate the cream and make the filling loose.
Dip and layer the biscuits. Pour the cooled coffee into a shallow dish if it is not there already. Dip each ladyfinger for about 1 second per side, just long enough to moisten the outside; do not leave it to soak. Arrange half of the biscuits in a snug, single layer in the baking dish, trimming a few if needed. Spread half of the mascarpone cream over them and smooth it gently to the edges. Repeat with the remaining dipped biscuits and cream.
Chill, then finish. Cover the dish without letting the cover touch the cream and refrigerate for at least 6 hours, or overnight for the cleanest slices and most melded flavor. Just before serving, sift the cocoa evenly over the top. For neat portions, cut with a sharp knife and wipe the blade between slices.

Tips

Keep the dip quick. Crisp savoiardi absorb liquid rapidly. A fast dip on both sides gives a soft center after chilling while keeping the biscuit layer intact. If the first layer looks dry after assembly, resist adding extra coffee; the filling and resting time will soften it.
Use room-temperature mascarpone only if needed. Cold mascarpone can be stirred smooth with a little patience, but if it is very firm, let it sit out for 10 to 15 minutes. Do not microwave it. Warm or overworked mascarpone can turn thin, making the layers harder to stack.
Make the cocoa layer at the right time. Dust immediately before serving for a dry, vivid finish. Cocoa added many hours ahead absorbs moisture from the cream and darkens; it still tastes good, but the surface will look less powdery.
Plan for clean cuts. The minimum chill is 6 hours, but an overnight rest makes a more stable dessert. Use a dish with straight sides, arrange biscuits tightly, and avoid pressing hard when smoothing the filling so the layers stay distinct.

Serving Suggestions

Serve tiramisu cold, directly from the refrigerator, in modest squares or spooned portions. Its coffee, cocoa, and creamy layers are rich, so small servings are satisfying after a meal. A fine-mesh sieve makes it easy to dust the cocoa in an even coat; add it at the table if you want the top to look especially fresh.

For a simple dessert plate, add a few chocolate curls or a small piece of dark chocolate beside each serving. Fresh berries can provide a bright contrast, though they are not traditional and may add juice to the plate, so keep them separate until serving. Tiramisu also pairs well with plain espresso or decaffeinated coffee. If serving a larger group, cut the dessert in the dish rather than transferring it first; a thin spatula helps lift portions without dragging the layers.

Variations

Skip the Marsala: The wine is optional, and leaving it out lets the espresso and mascarpone take the lead. For a different flavor without alcohol, add an extra 1/2 teaspoon (2.5 ml) of vanilla or a little finely grated orange zest to the cream. Avoid adding much liquid flavoring, since extra moisture can loosen the filling.

Use decaf coffee: Brew decaffeinated espresso or strong coffee at the same strength and use the same measured amount. The dessert will keep its roasted coffee flavor, although the exact flavor depends on the coffee. For a milder result, use strong black tea, understanding that it will no longer have the classic espresso character.

Make individual portions: Layer the dipped biscuits and cream in 12 small glasses or ramekins. Break the biscuits to fit and use the same two layers. Chill for at least 6 hours, covering the dishes; individual portions may set a little faster, but the longer rest still improves the texture. Dust with cocoa just before serving.

Try a chocolate variation: Sprinkle 1 to 2 tablespoons (5 to 10 g) of finely grated dark chocolate between the layers, or use it as a garnish with the cocoa. Keep the amount modest so the chocolate does not overpower the coffee. Soft cake-style ladyfingers can be used if crisp savoiardi are unavailable, but dip them very briefly because they become saturated much faster.

Storage and Reheating

Cover the tiramisu and refrigerate it promptly, and always within 2 hours of assembling or serving. Keep it chilled between servings rather than leaving the dish on a buffet for an extended period. Stored covered in the refrigerator, it is best within 3 days and can generally be kept for up to 4 days. The surface may become softer over time, and cocoa can darken as it absorbs moisture, but the dessert remains suited to serving cold.

Tiramisu is not reheated. Warmth would melt the cream and spoil the layered texture. For freezing, wrap individual portions or the well-covered dish tightly and freeze for up to 1 month for best quality. Thaw overnight in the refrigerator, not on the counter, and expect the cream to be slightly less airy after thawing. Add a fresh dusting of cocoa after thawing. Do not refreeze portions that have already been thawed.

Frequently Asked Questions

Can I make tiramisu the day before?
Yes. Making it the day before is convenient and gives the coffee time to flavor the biscuits while the filling firms. Cover the dish and keep it refrigerated overnight, then dust it with cocoa shortly before serving. The recipe’s minimum chill is 6 hours, so allow that full time if making it on the same day.

Why is my tiramisu runny?
Common causes include soaking the ladyfingers, using soft cake-style biscuits without shortening the dip, or overmixing the mascarpone and cream. A warm filling can also take longer to firm. Keep the coffee cool, dip crisp biscuits very briefly, fold the cream gently, and chill the dessert for at least 6 hours before cutting.

Can I use cream cheese instead of mascarpone?
Yes, but the flavor and texture will change. Full-fat cream cheese is tangier and usually firmer, while mascarpone is mild and buttery. Let the cream cheese soften slightly, then whisk it smooth before folding it into the yolk mixture. Avoid low-fat cream cheese, which can make the filling less rich and more prone to softening.

Do the egg yolks stay raw?
No. In this method, the yolks and sugar are whisked over a water bath until the mixture reaches 160°F (71°C), checked with a food thermometer. Keep whisking so the yolks heat evenly and do not scramble against the bowl. If the temperature is below 160°F, continue cooking and check again before mixing in the other ingredients.

What can I use if I cannot find ladyfingers?
Crisp savoiardi are the easiest choice, but crisp sponge fingers or a plain, fairly dry sponge cake can work. Cut cake into strips or pieces that fit the dish and dip each piece very lightly. Soft cake absorbs coffee much faster than crisp biscuits, so a long soak can leave the bottom layer wet and difficult to serve.

Can I assemble it without coffee?
Yes. For a coffee-free version, use cooled cocoa made with water or milk, or use a mild tea infusion. Keep the dipping liquid cool and use the same quick dip so the biscuits do not become soggy. The flavor will differ from classic espresso tiramisu, but the mascarpone layers and cocoa finish will still make a creamy layered dessert.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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