Traditional Italian Tiramisu: Creamy, Classic, and Irresistible

Traditional Italian Tiramisu is one of those desserts you dream about — creamy, light, and full of irresistible coffee and cocoa flavors.
Hi, I’m Sam, and I’m so glad you’re here! At dishfoody.com, I share flavorful, feel-good recipes that make life in the kitchen easier and more joyful. This recipe holds a special place in my heart — a dessert that brings people together, creating memories one delicious bite at a time.
Below you’ll learn why this recipe works so well, how to choose the right ingredients, step-by-step instructions, tips for perfection, fun flavor variations, serving ideas, and FAQs!

Why This Traditional Italian Tiramisu Works

• Uses affordable, easy-to-find ingredients
• No baking required — perfect for any occasion
• Creamy, light, and packed with authentic Italian flavor

Choosing the Right Ingredients for Traditional Italian Tiramisu

Best Ingredients for This Recipe

• Mascarpone cheese: creamy and smooth, essential for authentic texture.
• Espresso or strong coffee: for that deep, rich flavor.
• Ladyfingers (savoiardi): light, crisp, and perfect for soaking up coffee.

Buying Tips

Choose high-quality mascarpone with no added thickeners, and make sure ladyfingers are firm and dry, not soft.

Substitutions

Use cream cheese (mixed with heavy cream) if mascarpone isn’t available, or sponge cake cut into strips instead of ladyfingers.

Ingredients & Prep for Traditional Italian Tiramisu

Prep Essentials

Gather a shallow dish for dipping ladyfingers, a hand or stand mixer, and a 9×13 pan or trifle dish.

Cream Mixture

• 16 oz mascarpone cheese
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tsp vanilla extract

Beat cream, sugar, and vanilla to stiff peaks; fold in mascarpone until smooth.

Pantry Staples

• Cocoa powder for dusting
• Brewed coffee or espresso, cooled

Step-by-Step Cooking Instructions for Traditional Italian Tiramisu

Pre-Cooking Prep for Traditional Italian Tiramisu

Brew coffee and let cool. Prepare mascarpone filling as above.

Assembly Method for Traditional Italian Tiramisu

Dip ladyfingers quickly in coffee and line them in a dish. Spread half the mascarpone cream over the layer. Repeat with another layer of coffee-dipped ladyfingers and cream.

Chilling for Traditional Italian Tiramisu

Cover and chill in the fridge for at least 4–6 hours (overnight is best).

Serving for Traditional Italian Tiramisu

Dust generously with cocoa powder just before serving.

Pro Tips for Perfect Traditional Italian Tiramisu

Avoiding Soggy Layers

Dip ladyfingers very quickly into coffee — don’t soak.

Tool Recommendations for Traditional Italian Tiramisu

Use a fine mesh sieve for even cocoa dusting and an offset spatula for smooth layers.

Storage & Make-Ahead

Keeps refrigerated up to 3 days. Best made a day ahead for flavors to meld.

Flavor Variations for Traditional Italian Tiramisu

Serving Suggestions for Traditional Italian Tiramisu

• Pair with fresh berries or a drizzle of caramel sauce.
• Serve in individual jars for an elegant dinner party presentation.
• Enjoy with a cup of rich espresso or herbal tea.

FAQs about Traditional Italian Tiramisu

Can I use frozen mascarpone?
Yes, but thaw fully and mix well before using.

How do I fix runny cream?
Chill cream and beat to stiff peaks before folding into mascarpone.

Is this recipe safe for kids and pregnant women?
Yes as it contains no raw eggs.

Conclusion

Whip up this classic dessert and make memories around your table tonight! Join thousands of home cooks who’ve fallen in love with this recipe and don’t miss our  Vanilla Bean Brown Butter Cheesecake next!

Traditional Italian Tiramisu: Creamy, Classic, and Irresistible

Print Recipe

This Classic Italian Tiramisu is easy to make, with creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa on top.

• Author: ssam
• Prep Time: 20 mins
• Total Time: 20 mins
• Category: desserts
• Cuisine: italian

Ingredients

Scale 1x2x3x

• 2 cups mascarpone, (500g)
• 24 (roughly) Savoiardi biscuits, (lady fingers)
• 1 cup strong brewed coffee, (230ml)
• 3 tablespoons dark chocolate, grated
• 4 egg yolks, at room temperature
• 3 egg whites, at room temperature
• 6 tablespoons sugar
• 4 tablespoons coffee liqueur, (optional)
• 1 tablespoon cocoa powder

Instructions

• Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
• Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
• Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
• Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it’s completed incorporated.
• Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
• Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
• Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
• Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

Nutrition

• Calories: 535
• Sugar: 11g
• Sodium: 148mg
• Fat: 41
• Saturated Fat: 24g
• Unsaturated Fat: 2g
• Trans Fat: 6g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 252mg