This classic Italian Tiramisu is a rich, no-bake dessert made with delicate layers of coffee-soaked ladyfingers and a smooth, creamy mascarpone filling. Light yet indulgent, this version contains no raw egg in the final cream texture and delivers an authentic restaurant-quality taste you can easily make at home.
Perfect for dinner parties, holidays, or special occasions, this tiramisu always impresses with its silky layers and bold coffee flavor.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 25 minutes
- Servings: 12 slices
Ingredients
- 1 1/2 cups espresso (or strong coffee), room temperature
- 6 tbsp golden rum, divided
- 40 ladyfingers
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone cheese, cold
- 2 cups heavy whipping cream, cold
- 2–3 tbsp unsweetened cocoa powder (for dusting)
Instructions
Step 1: Prepare Coffee Mixture
In a bowl, combine the espresso and 3 tablespoons of rum. Stir well and set aside.
Step 2: Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture (one at a time), making sure to dip both sides lightly. Arrange half of the soaked ladyfingers in a single layer in the bottom of a 9×13-inch dish. Do not soak too long, or they will become too soft and collapse.
Step 3: Make the Egg Yolk Mixture
In a heatproof bowl, whisk together egg yolks and sugar. Place over a saucepan of simmering water (double boiler method) and whisk for about 10 minutes until the mixture becomes pale, thick, and smooth. Remove from heat and continue whisking for a few minutes to cool slightly.
Step 4: Prepare Mascarpone Cream
In a separate bowl, beat mascarpone cheese with 3 tablespoons of rum until smooth. Slowly mix in the warm egg yolk mixture until fully combined.
Step 5: Whip the Cream
In another bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining cream until light and smooth. Do not overmix.
Step 6: Assemble the Tiramisu
Spread half of the mascarpone cream over the first layer of ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining cream. Smooth the surface evenly.
Step 7: Chill
Cover and refrigerate for at least 6 hours or overnight for best flavor and texture.
Step 8: Finish and Serve
Before serving, dust generously with unsweetened cocoa powder. You may also dust it ahead of time, but the color will deepen as it absorbs moisture.
Enjoy your homemade classic tiramisu!