Classic Tiramisu Recipe

This recipe is an absolute classic. It’s made with layers of sweet, soft lady fingers, soaked in coffee, then light and fluffy mascarpone cream and dusted with chocolate. It’s light, dreamy and so easy to make that, in a few simple steps you’ll be transported to tiramisu heaven!

What does a classic tiramisu have in it?

A Classic Italian Tiramisu is a coffee-flavoured Italian dessert. It’s made of ladyfingers, or savoiardi biscuits, dipped in espresso, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and layered with cocoa powder.

Classic Tiramisu – 3 Biggest Mistakes When Making Tiramisu

There is nothing like a dreamy, rich Italian tiramisu and this is how you can achieve this at home!

Over soaking the ladyfingers (savoiardi) – over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
Using bad coffee – using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn’t expired and smells very STRONG.
Not letting it sit – you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it’s ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it’s all going to be worth it.

Does authentic tiramisu have alcohol?

No, the most authentic recipe of tiramisu dates back to the 17th century, no alcohol was used then. Even now, when you go to Italy there is hardly ever alcohol in the tiramisu. In fact the tiramisu world cup (annual Tiramisù World Cup) held in italy, forbids the use of alcohol. (also, being a tiramisu world cup judge would be the dream!)

How to make a Classic Tiramisu – step by step

Start by brewing the coffee for the sponge fingers, in a shallow dish or bowl. Simply mix your instant espresso with the hot water, or make 2 shots of espresso and add in an extra cup of hot water to dilute it slightly. Mix well, then set aside to cool.
In 2 large bowls (stainless steel or glass), separate your eggs, placing the whites in one bowl and the yolks in the other.
Next, simmer about 2 inches of water in a saucepan and then take it off of the heat. Then place your egg yolk bowl over it, whisking for about 30 seconds, then do the same to the egg white bowl. This will make sure the eggs are safe to eat.
Now, whisk the egg yolks and half of the sugar for 5 – 6 minutes until the yolks are light, fluffy and pale in colour.
Next, add in the mascarpone, vanilla and salt and whisk well for another 3 – 5 minutes. Until you have no lumps and the mixture is super fluffy. Set this mixture aside.
Now onto the egg whites, you want to add in the other half of the sugar and whisk the egg whites till peaks form. They should be glossy, fluffy and light.
Add the egg whites to the egg yolk mixture ¼ at a time. Fold gently with each addition making sure not to overmix. You want to mix just till you can’t see streaks of the egg white.
To assemble: Quickly dip the lady fingers in the coffee on both sides for 1 – 2 seconds each side. (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 tray!
Next, smooth on half of the tiramisu cream on top.
Repeat with another layer of ladyfingers and the rest of the cream, then smooth over the top with a small palette knife.
Finally, dust the tiramisu with cocoa powder and place into the fridge for at least 4 hours or overnight before serving and enjoy!

How long does it take for tiramisu to set?

Tiramisu needs at least six hours in the fridge before serving. This allows all the ladyfingers to soak flavour from the cream and moisture from the coffee. But for the best results, you should allow the tiramisu to set overnight!

How to serve tiramisu:

This is the best way to serve and cut your tiramisu, so that it has clean lines and you can see all of those beautiful layers. Take a clean and very sharp knife, and cleanly slide the knife through the tiramisu, not rocking the knife back and forth. Clean the knife between each slice and then, use a spatula to lift the tiramisu squares out, then use the knife to slide them off of the spatula. (btw: the first piece might be messy, but the rest should be clear sailing.)

Ingredient Notes

The ingredients that go into this Classic Tiramisu Recipe

Lady Fingers (savoiardi biscuits) – is the base and structure of this dreamy tiramisu

Sugar – provides sweetness and adds structure

Eggs – makes the filling light, creamy and fluffy

Coffee – of course! We need coffee for a classic tiramisu

Mascarpone Cheese – adds so much flavour and creaminess

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Cocoa Powder – is key to add that classic tiramisu topping

Tips and Tricks – Classic Tiramisu Recipe

Don’t over soak the ladyfingers (savoiardi) – over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
Use good coffee – using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn’t expired and smells very STRONG.
Let it sit – you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it’s ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it’s all going to be worth it.
The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe