Classic Tiramisu Recipe That’s Creamy and Delicious

The first time I tried a homemade Tiramisu Recipe, I understood why Italians call it “pick me up.” The layers of coffee-soaked ladyfingers, creamy mascarpone, and cocoa felt indulgent but light at the same time. My first attempt, though, was a disaster. I soaked the cookies for too long, and the whole dessert turned soggy. That taught me that the secret is a quick dip, not a bath, in coffee.

This recipe is for anyone who wants a crowd-pleasing, make-ahead dessert perfect for dinner parties, romantic evenings, or just treating yourself to a little Italian luxury.

Difficulty: Moderate (technique matters, but no baking is required)

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Prep Time 30

Cook Time 0

6 hours (including chill time) 0

Total Time 6

Servings: 10 8–10

Course: Dessert

Cuisine: Italian

Calories: 410

Ingredients Method Video Notes

Ingredients

6 large egg yolks
¾ cup 150 g sugar
1 cup heavy cream
1 cup Mascarpone cheese room temperature.
2 cups strong brewed coffee or espresso cooled
3 tbsp coffee liqueur Kahlúa or Marsala wine, optional
2 packages 7 oz each ladyfinger cookies (Savoiardi)
2 TBSP unsweetened cocoa powder

Method

Make the custard base. Whisk egg yolks and sugars in a heatproof bowl over simmering water until thickened (about 5 minutes). Let it cool slightly.
Whip the cream. In a separate bowl, beat heavy cream until soft peaks form.
Combine the mascarpone. Fold the mascarpone into the egg mixture until smooth. Gently fold in the whipped cream.
Dip the cookies. Combine coffee and liquor (if using). Quickly dip the ladyfingers for 1–2 seconds each.
Layer. Arrange the dipped cookies in a 9x13-inch dish. Spread half of the Mascarpone mixture over it. Repeat with another layer of dipped cookies and top with the remaining cream.
Chill. Cover and refrigerate for at least 6 hours, or overnight for the best flavor.
Finish. Dust with cocoa powder before serving.

Video

Notes

Lesson learned: Over-soaking ladyfingers makes the dessert mushy; just a quick dip is enough.

Coffee matters: Use strong espresso or dark coffee for bold flavors.

Mascarpone tip: Don’t substitute cream cheese; it changes the flavor.

Make ahead: Best prepared the night before to let flavors develop.