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Nothing compares to a classic tiramisu. This classic Italian tiramisu recipe is light, creamy, easy and absolutely delicious. The espresso soaked ladyfingers are layered together with the most incredible mascarpone filling and dusted with lots of delicious cocoa powder. This classic Italian dessert will transport you straight to Italy!
This is the best classic tiramisu recipe. It is rich, light, and has a creamy texture making it a must make. It made with two layers of coffee-soaked ladyfingers and the most amazing mascarpone tiramisu filling. It’s topped with lots of cocoa powder for the perfect finish.
For more cake recipes, try Tiramisu Cupcakes, Tiramisu Cheesecake and Raspberry Tiramisu.
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WHY THIS RECIPE WORKS
- Easy to make: This Tiramisu is easy to make and assemble. The hardest part is to wait to eat it!
- Creamy mascarpone filling: The incredible mascarpone filling is light, airy and super creamy.
- Coffee soaked ladyfingers: The ladyfingers are soak in the coffee and optionally Amaretto for that classic Tiramisu flavor.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Egg yolks: Use fresh or pasteurized raw egg yolk straight from the fridge.
- Ladyfingers cookies: Use store bought ladyfingers.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Heavy cream: The heavy cream is whipped up to a stiff peak.
- Vanilla paste: I recommend using pure vanilla paste for the best flavor.
- Espresso coffee: Brew the espresso coffee before making the mascarpone mixture for it to be able to cool down before assembling.
- Amaretto: Optionally add Amaretto the the coffee soak for the authentic Italian experience. If you want it to be without alcohol, then simple just remove the Amaretto from the recipe.
- Cocoa powder: You can't have a Tiramisu without a dusting of cocoa powder on top for a delicious chocolate flavor. I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake the best Classic Tiramisu. This recipe needs an electric mixer as well as a large bowl, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Start by brewing the coffee so it can cool down while making the tiramisu. Add the Amaretto to the coffee and stir it in. Set it aside. To a heatproof bowl, add egg yolks, granulated sugar and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.
STEP 2: Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.
STEP 3: Take the bowl of the heat and add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear. In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk.
STEP 4: Dip the ladyfingers into the coffee once on each side. Lay the ladyfingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process.
STEP 5: Add plastic wrap over the mascarpone cream and let it chill in the fridge for a minimum of 4 hours or preferably overnight. Once ready to serve, top it with a dusting of cocoa powder.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it's best to make it a day ahead. Covered the tiramisu with plastic wrap and store it in the refrigerator for up to 2-3 days.
When it can hold a stiff peak.
Yes, the Amaretto is completely optional and the tiramisu taste amazing with and without.
Yes, you can use e.g. coffee liqueur, dark rum, brandy or Marsala wine
STORAGE
Store the Tiramisu covered with plastic wrap in the fridge. You can store it in the refrigerator for up to 2-3 days
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Classic Tiramisu
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
Ingredients
CLASSIC TIRAMISU
- 350 ml strong black coffee
- 2 tablespoon Amaretto optional
- 6 egg yolks fresh or pasteurized, cold
- 225 g granulated sugar
- 1 teaspoon vanilla paste
- 350 g mascarpone cheese cold
- 300 ml heavy cream cold (280 g)
- 25 ladyfingers or more depending on the size of your tray
- 2 tablespoon dutch processed cocoa powder to dust
Instructions
- Start by brewing the espresso coffee so it can cool down while making the tiramisu. Add the Amaretto to the coffee and stir it in. Set it aside.350 ml strong black coffee, 2 tablespoon Amaretto
- To a heat proof mixing bowl, add egg yolks, granulated sugar and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.6 egg yolks, 225 g granulated sugar, 1 teaspoon vanilla paste
- Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes it becomes lighter and even fluffier and the sugar has mostly dissolved.
- Take the bowl of the heat and add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear.350 g mascarpone cheese
- In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.300 ml heavy cream
- Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
- Dip the ladyfingers into the coffee once on each side. Lay the ladyfingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process.25 ladyfingers
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
- Once ready to serve, top it with a dusting of cocoa powder.2 tablespoon dutch processed cocoa powder to dust
Evelyn
This is my go-to tiramisu recipe. It’s soooo good and the cream texture is just perfect! I promise everyone will be amazed by how good this is! 😍
Julie Marie
I'm so so happy to hear that 😀