The Best Tiramisu
This traditional tiramisu is the ultimate classic Italian dessert: rich, creamy, and perfectly balanced. Layers of espresso-soaked ladyfingers and velvety mascarpone cream come together for a light yet indulgent treat. A dusting of cocoa and espresso powder adds a finishing touch of elegance. Whether served at dinner parties or holidays, this make-ahead dessert delivers timeless flavor and impressive presentation with minimal effort.
Tasty Team
Total Time
9 hr 5 min
9 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
9 hr 5 min
9 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 10 servings
- 6 large egg yolks
- ⅔ cup granulated sugar
- ¾ cup Marsala sweet wine, divided
- 16 oz mascarpone cheese, room temperature
- 4 cups heavy cream, cold
- 4 teaspoons vanilla bean paste
- 1 ½ cups brewed espresso, room temperature
- 48 ladyfingers (Savoiardi or similar style)s
- 1 (1-ounce) bittersweet chocolate bar
- 2 tablespoons regular or instant espresso powder
Nutrition Info
- Calories 943
- Fat 61g
- Carbs 93g
- Fiber 2g
- Sugar 61g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Fill a medium size saucepan with water to a depth of 2 inches. Bring to a simmer over medium heat. Place the egg yolks and sugar in a heatproof bowl large enough to fit atop the saucepan. Beat the mixture using a hand mixer on medium speed until the mixture is thick and pale yellow, about 4 minutes. Slowly drizzle in ¼ cup of the Marsala wine, beating on low speed until incorporated, about 2 minutes. Place the bowl over the simmering water in the saucepan. Continue to beat the mixture on low speed for 5–8 minutes, until the mixture thickens, becomes glossy, and reaches about 150°F (65°C). Remove from heat, and let the mixture cool to 115°F (46°C), about 5 minutes.
- Add the mascarpone cheese to the cooled yolk mixture. Beat on low speed for about 3 minutes, or until smooth and fully combined. Let cool to room temperature, about 10 minutes. Set aside.
- Beat the cold heavy cream and vanilla bean paste in a chilled bowl on medium speed until stiff peaks form, 3–5 minutes. Gently fold 2½ cups of the whipped cream into the cooled mascarpone mixture until smooth and creamy. (Set aside the remaining 1½ cups whipped cream in the refrigerator until ready to use.)
- Stir together the brewed espresso and remaining ½ cup Marsala wine in a bowl. Dip each ladyfinger into the mixture for 2 seconds per side, working quickly to avoid oversoaking. Arrange 2 rows of soaked ladyfingers in the bottom of a square 9-inch springform pan, 8 ladyfingers per row. Spread one-third of the mascarpone filling evenly over the ladyfingers. Repeat the layering 2 times for a total of 3 layers. Smooth the top with an offset spatula.
- Cover the tiramisu loosely with plastic wrap, and refrigerate at least 8 hours or up to 12 hours, until the flavors meld and the texture sets.
- Release the springform ring from the pan, and remove the springform base. Transfer the reserved 1½ cups whipped cream to a piping bag fitted with a large plain piping tip. Starting at the top left corner of the tiramisu, squeeze the bag with even pressure, allowing a dollop of cream to form on the surface of the tiramisu. Once the desired dollop size has been made, stop squeezing, and lift the bag straight up to create a clean break. Repeat this process across the middle and bottom rows, until the entire tiramisu is covered. (There will be around 8–13 rows, but the amount can vary depending on the dollop size.)
- Using a coarse grater, grate the chocolate bar evenly over the tiramisu to create a thin layer. Using a fine mesh strainer, dust the top with the espresso powder.
- Cut the tiramisu into even squares using a sharp knife, wiping the knife clean between cuts for neat slices. Serve.
- Tiramisu leftovers can be refrigerated in an airtight container for up to 3 days. To freeze, remove all toppings, and tightly wrap the tiramisu in a double layer of plastic wrap, followed by aluminum foil. Store in the freezer for up to 3 months. To thaw, place the frozen tiramisu in the refrigerator for 6–12 hours (depending on the size), and add fresh whipped cream, grated chocolate, and espresso powder just before serving.
- Enjoy!
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