Classic tiramisu layers crisp ladyfingers, briefly dipped in strong espresso, with a mascarpone cream lightened by whipped egg whites, then finishes with a thick dusting of cocoa. There's no baking. It takes about 30 minutes to assemble, but it needs at least 6 hours in the fridge to set into clean, sliceable layers, so it's ideal to make the day before.
How long should you dip the ladyfingers?
The dip is where most tiramisu goes wrong. Savoiardi, the crisp Italian ladyfingers, are dry and porous, and they keep absorbing liquid from the cream as the dessert sits in the fridge. A dip that looks too short at assembly is usually right by the next day.
| Dip time | After chilling |
|---|---|
| Under 1 second per side | Dry, chalky core in the middle of each biscuit |
| 1 to 2 seconds per side | Soft and cakey all the way through, holds its shape |
| 3 seconds or more per side | Soggy, with coffee pooling at the bottom of the dish |
Use a shallow dish for the coffee so you can dip quickly and evenly. Cool the espresso to room temperature first; hot coffee softens the biscuits too fast. Soft, cakey supermarket ladyfingers need even less time, just a quick roll through the coffee.
What can you use instead of mascarpone or rum?
Mascarpone is a thick, mild Italian cream cheese, and it's what gives tiramisu its rich, smooth texture. If you can't find it, beat 12 ounces (340 g) of full fat cream cheese with 1/3 cup (80 ml) of heavy cream until smooth. The result is a little tangier but sets just as well. Don't overbeat real mascarpone, though; it's high in fat and can split into a grainy mess if you whip it too long.
Alcohol is optional. Dark rum, Marsala or a coffee liqueur each add depth. For an alcohol free version, leave it out and add 1/2 teaspoon of vanilla to the coffee.
Tiramisu shares a lot of DNA with other egg and cream desserts. If you like the richness here, baked vanilla crème brûlée uses a similar yolk and cream base, cooked this time. For something warm, a chocolate lava cake brings the same deep cocoa flavor.
Is classic tiramisu made with raw eggs?
Yes. The classic tiramisu cream uses raw yolks beaten with sugar and raw whites whipped to peaks, and nothing is cooked. The USDA shell egg guidance advises against eating raw or undercooked eggs because of the risk of Salmonella. You have a few sensible options.
- Pasteurized in shell eggs. They're heat treated in the shell to kill bacteria and behave almost like regular eggs. The whites take a little longer to whip, so add a pinch of cream of tartar.
- Very fresh, refrigerated eggs. This lowers the risk but doesn't remove it. Keep the finished dessert cold.
- An egg free cream. Replace the yolks and whites with 1 cup of heavy cream whipped to soft peaks and folded into the sweetened mascarpone.
If you're serving pregnant guests, young children, older adults or anyone with a weakened immune system, pasteurized eggs or the whipped cream version are the safer choice.
Why does tiramisu need 6 hours in the fridge?
Straight after assembly, tiramisu is a stack of wet biscuits and loose cream. It needs time for three things to happen. The ladyfingers draw moisture from the coffee and the cream until they turn soft and cake like. The mascarpone firms as it chills, so the layers hold a clean edge. And the flavors of coffee, cocoa and cream blend together.
Six hours is the minimum. Overnight is better, and the dessert keeps its texture for up to 2 days after that. Cover the dish tightly so the cream doesn't pick up fridge smells, and wait to add the cocoa until just before serving. Cocoa dusted too early absorbs moisture and turns into a damp, dark paste.
Because the cream holds raw eggs and dairy, keep it refrigerated and don't leave it out on a buffet for longer than you need to. Serve it cold, straight from the fridge.
Cutting clean squares from the dish
A well chilled tiramisu slices neatly if you treat it like a layer cake. Dust the top with cocoa through a fine sieve right before serving, holding the sieve about 6 inches above the dish for an even coat. Shaved dark chocolate on top is a nice extra.
Dip a sharp knife in hot water and wipe it dry between every cut. Cut the dish into 9 squares, slide a thin offset spatula or pie server underneath, and lift each piece straight up. The first square always breaks a little, so keep that one for yourself.
Serve it on its own, or with a small cup of espresso. Leftovers keep, covered, in the fridge for up to 2 days. The ladyfingers soften further each day, so the texture turns creamier and more pudding like.
The recipe
Classic Tiramisu with Espresso and Mascarpone
Ingredients
For the coffee soak
- 1 1/2 cups (360 ml) strong espresso or very strong brewed coffee, cooled
- 3 tablespoons dark rum, Marsala or coffee liqueur (optional)
For the mascarpone cream
- 4 large eggs, separated (pasteurized in shell eggs recommended)
- 1/2 cup (100 g) granulated sugar, divided
- 16 oz (450 g) mascarpone, cold
- Pinch of fine sea salt
To assemble
- 24 crisp Italian ladyfingers (savoiardi, about 7 oz or 200 g)
- 2 tablespoons unsweetened cocoa powder
- 1 oz (30 g) dark chocolate, finely grated (optional)
Instructions
- Prepare the coffee. Stir the cooled espresso with the rum, if using, in a shallow dish. It should be at room temperature before you start dipping.
- Beat the yolks. Beat the egg yolks with 1/4 cup of the sugar for 3 to 4 minutes, until thick, pale and ribbony. Add the cold mascarpone and beat on low for about 30 seconds, just until smooth.
- Whip the whites. In a clean bowl, whip the egg whites and salt to soft peaks, then add the remaining 1/4 cup sugar and whip to firm, glossy peaks, about 3 minutes more.
- Fold the cream. Stir a third of the whites into the mascarpone to loosen it, then fold in the rest gently until no white streaks remain.
- Build the first layer. Dip 12 ladyfingers, one at a time, for 1 to 2 seconds per side and lay them in a single tight layer in an 8 by 8 inch dish. Spread half the cream over them.
- Build the second layer. Dip the remaining 12 ladyfingers the same way, lay them over the cream and cover with the rest of the cream, smoothing the top.
- Chill and serve. Cover tightly and refrigerate for at least 6 hours or overnight. Just before serving, sift the cocoa over the top, add grated chocolate if you like, and cut into 9 squares with a hot, dry knife.
Cook's notes
- For an egg free version, beat the mascarpone with the full 1/2 cup sugar and 1 teaspoon vanilla, then fold in 1 cup (240 ml) heavy cream whipped to soft peaks.
- Tiramisu keeps covered in the fridge for up to 2 days. It doesn't freeze well; the cream turns grainy when thawed.
- For a 9 by 13 inch dish, double every ingredient and use 3 rows of ladyfingers per layer.
Classic Tiramisu questions
Can you make tiramisu without eggs?
Yes. Beat 16 ounces of mascarpone with 1/2 cup sugar and a teaspoon of vanilla, then fold in 1 cup of heavy cream whipped to soft peaks. The cream is slightly denser than the classic version but sets well after 6 hours in the fridge and avoids any concern about raw eggs.
How many hours before a party should you assemble tiramisu?
At least 6 hours, and ideally the day before. Tiramisu needs that long to set, tastes best after an overnight chill, and keeps for about 2 days in total, tightly covered in the fridge. Add the cocoa just before serving so it stays dry and dark rather than soaking into the cream.
Why is my tiramisu runny?
Runny tiramisu usually means the mascarpone was overbeaten and split, the egg whites weren't whipped firmly enough, or it hasn't chilled long enough. Beat mascarpone briefly on low, whip whites to firm glossy peaks, fold gently, and refrigerate for at least 6 hours. Oversoaked ladyfingers can also leave coffee pooling at the bottom.
Does brewed coffee work instead of espresso?
Yes. Brew it about twice as strong as you'd drink it, for example 4 tablespoons of ground coffee per cup of water, and let it cool completely. Weak coffee makes a flat, watery tiramisu. Instant espresso powder dissolved in hot water, 2 tablespoons per 1 1/2 cups, also works well.
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