Introduction: A Taste of Italy in Every Bite 
classic tiramisu recipe, Creamy. Cloud-like. Decadently rich. The Classic Italian Tiramisu is more than a dessert—it’s an emotion layered with espresso-soaked ladyfingers, silky mascarpone, and a dusting of bittersweet cocoa that melts in your mouth. But what’s the secret behind its irresistible charm? In this recipe post, we unveil the authentic way Italians craft this iconic dessert—step-by-step. Whether you’re a seasoned baker or a curious beginner, this guide is your passport to dessert bliss.
Ingredients 
Highlighted Ingredient: Mascarpone Cheese
At the heart of every great tiramisu lies Mascarpone cheese—rich, velvety, and subtly sweet. This Italian cream cheese is what transforms tiramisu from ordinary to unforgettable. Choose the freshest, full-fat version for best results. It binds the layers with a dreamy texture and offers a clean canvas for the bold espresso and cocoa.
Ingredient Scaling: (Choose your size)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Mascarpone cheese | 250g | 500g | 1kg |
| Ladyfingers (Savoiardi) | 200g | 400g | 800g |
| Eggs (separated) | 3 | 6 | 12 |
| Granulated sugar | 100g | 200g | 400g |
| Strong brewed espresso (cooled) | 1 cup | 2 cups | 4 cups |
| Cocoa powder (for dusting) | 2 tbsp | 4 tbsp | 8 tbsp |
| Dark chocolate shavings (optional) | 2 tbsp | 4 tbsp | 8 tbsp |
| Coffee liqueur (optional) | 2 tbsp | 4 tbsp | 8 tbsp |
| Vanilla extract | 1 tsp | 2 tsp | 4 tsp |
| Salt | a pinch | 2 pinches | 4 pinches |
Step-by-Step Instructions 
Step 1: Brew the Espresso (5 mins)
Brew 1 cup of strong espresso. Add optional coffee liqueur and let it cool. Pour into a shallow dish for dipping ladyfingers later.
Step 2: Separate the Eggs (2 mins)
Carefully separate the egg yolks from whites. Place yolks in one bowl, whites in another.
Step 3: Whisk Yolks with Sugar (5 mins)
Use a hand mixer to beat the yolks and sugar until pale, fluffy, and doubled in volume. Add mascarpone and vanilla extract. Mix until smooth and creamy.
Step 4: Beat Egg Whites to Stiff Peaks (5 mins)
Add a pinch of salt and whip the whites to stiff peaks. Gently fold into the mascarpone mixture to keep the airiness.
Step 5: Dip and Layer (10 mins)
Quickly dip ladyfingers into the espresso (don’t soak—just a fast dip) and layer at the bottom of a glass dish. Top with half the mascarpone mixture. Repeat with another layer.
Step 6: Chill (Minimum 4 hours or overnight)
Refrigerate the tiramisu for at least 4 hours or overnight. This allows the flavors to marry beautifully.
Step 7: Dust and Serve (1 min)
Before serving, dust generously with cocoa powder and top with dark chocolate shavings
How to Make It Moist & Dreamy 
Moisture is the soul of tiramisu. The perfect dip is the secret. Too long, and your ladyfingers will turn soggy. Too short, and they’ll be dry. Aim for a 1-second espresso dip. Combine that with the silkiness of fresh mascarpone, and you have the ideal moisture balance. Don’t forget the overnight rest—flavors bloom and layers soften to perfection as they chill.
Test Kitchen Tips 
Always use fresh eggs—room temperature is best.
Chill your mixing bowl before beating egg whites.
Choose espresso, not just regular coffee.
Opt for Italian ladyfingers (Savoiardi)—they’re firmer.
Don’t overmix mascarpone; it can curdle.
Let tiramisu rest for at least 4 hours, ideally overnight.
Dust cocoa just before serving to avoid moisture absorption.
Fold egg whites gently—you need that airiness.
Avoid aluminum or metallic pans—it affects flavor.
Add liqueur for depth, but skip it if serving kids.
How to Store Tiramisu 
Tiramisu stays fresh in the fridge for up to 4 days. Store it in an airtight container or cover your glass dish tightly with cling wrap. Ensure it’s sealed well to avoid absorbing any fridge odors. Always serve it chilled straight from the fridge—this enhances its structure and taste.
Can You Freeze Tiramisu? 
Absolutely—but with care. Tiramisu can be frozen for up to 2 months. Here’s how:
Slice it into individual portions.
Wrap each tightly in plastic wrap and then foil.
Place in a freezer-safe bag or container.
When ready to eat, thaw overnight in the refrigerator. Avoid microwaving, as it will ruin the creamy texture. Dust with fresh cocoa after thawing for a revived presentation.
nonvegkahani Community Tips & Praise by Rahul K.
“As someone who’s tried dozens of tiramisu recipes, this one nails the texture and flavor. The mascarpone was luscious, and the overnight chill made it divine. I shared this with friends at IISc, and it vanished in minutes. Trust me—this is the real deal.”
– Rahul K., nonvegkahani Community Contributor
Directions 
(Summary for Quick View)
Brew espresso and set aside.
Separate eggs, beat yolks with sugar, and fold in mascarpone + vanilla.
Beat whites and fold into the mix.
Dip ladyfingers in espresso and layer.
Layer mascarpone, repeat, chill.
Dust with cocoa and serve chilled.
Nutrition Facts (per serving – 1x recipe, serves 6) 
Calories: 410
Fat: 28g
Carbohydrates: 32g
Protein: 8g
Sugar: 20g
Sodium: 95mg
Cholesterol: 160mg
Best YouTube Video 
Watch this amazing visual tutorial here:
Watch on YouTube
Top 5 FAQs 
1. Can I use cream cheese instead of mascarpone?
You can, but it won’t be as authentic. Mascarpone is richer and smoother, offering a true Italian taste.
2. Are raw eggs safe in tiramisu?
Yes, if you’re using pasteurized eggs. Or you can use an eggless version with whipped cream.
3. Can I make tiramisu alcohol-free?
Absolutely. Skip the liqueur—espresso alone provides a deep flavor.
4. Why is my tiramisu runny?
This could be due to overbeating mascarpone or under-chilling. Use fresh ingredients and chill properly.
5. Can I make it a day ahead?
Yes, it’s actually better the next day as flavors meld and the texture improves.