Tiramisu is one of Italy’s most beloved desserts for good reason: layers of espresso-soaked savoiardi (Italian ladyfingers), creamy mascarpone and cocoa create something far greater than the sum of their parts. At the heart of a traditional tiramisu are savoiardi, espresso, mascarpone, eggs, sugar and cocoa. Many versions also include Marsala, the Sicilian fortified wine that pairs particularly well with coffee and mascarpone.
Our recipe builds on those classic ingredients with whipped cream for a light, creamy filling and sweet Marsala in both the espresso mixture and mascarpone layers. It’s best made ahead so the layers have plenty of time to set.
Why Mascarpone Is Essential to Tiramisu
Mascarpone is a rich Italian cow’s-milk cheese with a creamy texture, subtle sweetness and buttery finish. It gives tiramisu its distinctive richness and creates the silky filling between the espresso-soaked layers of savoiardi.
Classic Tiramisu
Ingredients
Dipping Liquid
- 1 cup hot brewed strong espresso or coffee
- 2 tbsp granulated sugar
- 3 tbsp sweet Marsala or dark rum or brandy
- 20-22 savoiardi (Italian ladyfingers) about 2 sleeves
Filling
- ¾ cup 35% cream
- 1 tbsp granulated sugar
- 4 eggs
- ⅔ cup granulated sugar
- ½ tsp kosher salt
- 1½ cups cold mascarpone straight from fridge
- 2 tbsp sweet Marsala or dark rum or brandy see note
- 1½ tsp vanilla
- 2 tbsp cocoa divided
Instructions
Dipping Liquid
- In pie plate or shallow bowl, stir together espresso, and sugar, until sugar is dissolved. Stir in Marsala; let cool completely. Set aside.
Filling
- In bowl of stand mixer, fitted with whisk attachment, beat cream with 1 tbsp sugar on medium speed until medium peaks form, about 2 minutes. Transfer to a bowl and refrigerate. Wipe bottom of mixing bowl.
- Fill a medium pot to fit mixing bowl with 1-inch (2.5 cm) water and simmer. In mixing bowl, combine eggs, ⅔ cup sugar and salt and cook, whisking every so often, scraping the bottom until hot and aerated, (160°F), about 6 minutes.
- Beat on high speed fitted with whisk attachment until foamy, tripled in size and mixture mounds easily, about 8 minutes.
- Reduce speed to medium; add cold mascarpone, ¼ cup at a time without waiting between additions. Scrape bottom and side of bowl; beat on medium-high until mixture is combined and thick, 10 to 15 seconds (don’t worry if you see any mascarpone bits). Add reserved whipped cream mixture and beat until just combined.
Assembly
- Quickly dip ladyfingers into espresso mixture, flipping to coat; arrange on bottom of 2 L casserole dish. Dust with some of the cocoa; carefully top with half of the mascarpone mixture, smoothing top. Repeat with remaining dipped ladyfingers, some of the cocoa and the remaining mascarpone mixture, smoothing top.
- Poke toothpicks all over top; cover with plastic wrap without puncturing. Refrigerate 6 hours or overnight for best results.
- To serve, smooth the top then dust with the remaining cocoa. Divide onto plates using large serving spoon. Dust with more cocoa if desired.
Notes
Don’t oversoak the savoiardi — a quick dip keeps them from becoming soggy.
Make it ahead — refrigerate for at least 6 hours; overnight is even better.
ELLE Gourmet Tips for the Best Tiramisu
- Don’t oversoak the savoiardi.
- Quickly dip the ladyfingers in the espresso mixture, turning to coat. You want them to absorb the coffee without becoming soggy.
- Use strong espresso or coffee.
- The coffee is diluted slightly as it soaks into the savoiardi, so starting with a strong brew gives the finished tiramisu a more pronounced coffee flavour.
- The eggs are cooked.
- Unlike tiramisu recipes that use raw eggs, the eggs, sugar and salt in this recipe are gently heated over a double boiler to 160°F (71°C) before being whipped until light and aerated.
- Make it ahead.
- Tiramisu needs at least 6 hours in the refrigerator to set. For best results, make it the day before and refrigerate overnight.
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