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Close-up of a rich, creamy tiramisu dusted with cocoa powder and powdered sugar, showcasing layers of mascarpone and espresso-soaked ladyfingers — the best tiramisu recipe.
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Best Tiramisu Recipe

The only Tiramisu recipe you'll ever need. Period. This is the real deal, made the proper Italian way, a timeless, no-bake masterpiece that combines the intensity of espresso-soaked ladyfingers with a luxurious, delicately sweetened mascarpone cream. Forget the heavy imposters, our silky, velvety mascarpone and egg mixture is utterly delicious, offering a beautiful, balanced kiss of coffee and cream. It’s so good, we're confident this recipe could compete in the annual Tiramisu World Championship held in Italy.
Prep Time 30 minutes
Cook Time 0 minutes
Servings 8 people

Equipment

  • 2 Large mixing bowls
  • Electric hand mixer/ stand mixer
  • Spatula
  • 9 × 13 inch / 23 × 33 cm Pyrex or similar tray
  • Sieve
  • Plastic wrap

Ingredients

  • 1 packet of Savoiardi biscuits recommended: Matilde Vicenzi
  • 500 g / 17.6 oz mascarpone cheese 1 tub
  • 5 large eggs
  • 5 tbsp white sugar
  • Cocoa powder for dusting
  • 3 Moka pot Italian espresso coffee

Instructions

Making mascarpone cream

  • Separate the egg yolks and egg whites into two clean mixing bowls.
  • Wash your hands, then use an electric mixer (or stand mixer) to beat the yolks on medium speed. After about 20 seconds, increase to high speed and keep whisking until they start to look pale and creamy.
  • Add one tablespoon of sugar to the yolks and continue mixing until the bubbles disappear and the mixture thickens. Scrape the sides and bottom of the bowl as you go so everything blends evenly.
  • Add the mascarpone to the egg yolk mixture and mix gently on medium speed, then a little faster until the texture becomes smooth and velvety. Set aside.
  • In the second large bowl where we placed the egg whites, start beating them on medium speed until they become foamy. Add the sugar (gradually) one tablespoon at a time (four tablespoons in total), mixing well after each addition. Then increase the speed to high and continue for about two minutes until you get a creamy, glossy texture but not overly bubbly.
  • Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Take your time and move slowly so the cream stays light and fluffy. Your mascarpone cream is now ready to use.

Assembling the Tiramisu

  • If you like, wear gloves for easier handling. Dip each Savoiardi biscuit flat into the espresso mixture for about three seconds total, making sure both sides are soaked but not soggy. Place each biscuit sugar-side down in the tray.
  • Continue until the bottom of your tray is completely covered, filling in any gaps with small biscuit pieces.
  • Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly from corner to corner.
  • Sift cocoa powder evenly over the cream until it is completely covered.
  • Repeat the process with another layer of biscuits, placing them in the same direction as the first. Then repeat steps 3 and 4 until tray is full.
  • For the final layer, dip the biscuits again, spread the remaining cream on top, and give the tray a gentle shake to help everything settle and to create smooth, even layers. Finish with a rich dusting of cocoa powder until no white is showing.
  • Cover with plastic wrap and refrigerate overnight. This resting time allows the flavors to come together and the whole dish to set beautifully.

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