Tulo

Classic Tiramisu Recipe

A square dish of tiramisu with a dark cocoa-dusted top, one corner cut away to reveal distinct layers of espresso-soaked ladyfingers and pale mascarpone cream.
Photo by Change C.C on Pexels

Cooking the egg yolks with sugar over gentle heat before folding in the mascarpone (a quick zabaglione) sets the filling just enough that it holds its layers when sliced, instead of turning soupy, while a very brief dip keeps the ladyfingers soft but not soggy.

Prep
35 min
Cook
0 min
Total
275 min
Servings
8

Ingredients

Servings8
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 16 oz mascarpone cheese
  • 2 large egg whites
  • 24 cookies savoiardi ladyfingers
  • 1 1/2 cups strong brewed espresso, cooled
  • 3 tablespoons Marsala wine or dark rum
  • 2 tablespoons unsweetened cocoa powder, for dusting
  • 1/8 teaspoon fine salt

Nutrition per serving

Calories
507
Protein
9g
Carbs
43g
Fat
33g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Set a large heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Whisk the egg yolks and sugar together in the bowl until pale and combined.
  2. 2Continue whisking constantly over the simmering water for 8-10 minutes, until the mixture reaches 160°F (71°C) on a thermometer and falls in thick ribbons off the whisk. Remove from the heat and let cool to room temperature, whisking occasionally so it doesn't set on top.
  3. 3Beat the mascarpone into the cooled yolk mixture in two additions, mixing just until smooth. Overbeating at this stage can cause the mascarpone to break and turn grainy.
  4. 4In a separate clean, dry bowl, whip the egg whites with the salt to stiff peaks.
  5. 5Fold the whipped egg whites into the mascarpone mixture in two additions, folding gently with a spatula from the bottom up to keep the mixture light and airy.
  6. 6Combine the cooled espresso and Marsala in a shallow dish. Dip each ladyfinger for about 1 second per side, just long enough to moisten it without soaking through, and arrange in a single tight layer in a 9x9-inch dish.
  7. 7Spread half the mascarpone mixture evenly over the ladyfingers. Add a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture, smoothing the surface.
  8. 8Cover and refrigerate for at least 4 hours, preferably overnight, to let the layers firm up and the flavors meld.
  9. 9Dust generously with cocoa powder just before serving, then slice into squares.

Tips & variations

  • For an alcohol-free version, swap the Marsala for an extra tablespoon of espresso or a splash of vanilla extract.
  • Coffee liqueur, such as Kahlua, works as a substitute for Marsala and adds its own sweetness, so consider cutting the sugar slightly if using it.
  • Savoiardi ladyfingers (the dry, crisp Italian kind) hold up much better to dipping than soft sponge-style ladyfingers, which fall apart quickly in liquid.
  • Tiramisu actually improves after a full day in the refrigerator, so making it a day ahead of serving is standard practice, not just a convenience.

Storage & reheating

Cover tightly and refrigerate for up to 3 days; the flavor and texture are best within the first 48 hours. Tiramisu doesn't freeze well, since the mascarpone filling separates and turns watery once thawed. Serve cold, straight from the refrigerator, with no reheating needed.

Tips from the Tulo kitchen

  • Use a shallow, wide dish rather than a deep one; a thinner tiramisu chills and sets more evenly than a very tall one.
  • If the kitchen is warm, chill the mixing bowl and whisk before whipping the egg whites, since they whip to stiffer peaks in a cold bowl.

FAQ

Is it safe to eat raw egg yolks in tiramisu?

This recipe cooks the yolks with sugar over a double boiler to 160°F, which pasteurizes them, so there's no raw egg risk as long as that temperature is reached before removing from heat.

Can mascarpone be substituted with cream cheese?

Cream cheese is tangier and firmer than mascarpone and will change both the flavor and texture; if substituting, soften it well and blend in a couple tablespoons of heavy cream to loosen it closer to mascarpone's consistency.

Why is my tiramisu runny instead of sliceable?

This usually means the ladyfingers were oversoaked or the yolk mixture wasn't cooked long enough to thicken; dip ladyfingers for no more than a second per side and confirm the zabaglione reached 160°F before folding in the mascarpone.

Can tiramisu be made without alcohol?

Yes. Replace the Marsala with an equal amount of additional espresso or a splash of vanilla extract; the dessert will taste slightly less complex but still distinctly like tiramisu.

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