5 from 1,124 votes
Classic Italian Tiramisu Recipe
Classic Italian Tiramisu layers espresso-dipped ladyfingers with a rich mascarpone cream infused with rum and folded with stiffly whipped heavy cream. The dessert is dusted with unsweetened cocoa powder, offering a delicate balance of coffee bitterness, creamy sweetness, and light, airy texture. Its chilled presentation makes it a refined, comforting end to a meal.
Prep Time
30 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings:
12
slices of cake
Calories:
538 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 1 1/2 cups espresso (or strong coffee), room temperature
- 6 Tbsp rum divided, golden
- 40 ladyfingers
- 6 egg large, yolk
- 3/4 cup granulated sugar
- 16 oz mascarpone cold
- 2 cups heavy whipping cream cold*
- 2-3 Tbsp cocoa powder to dust the top, unsweetened
Instructions
- In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Cup of Yum
Notes
- Use very cold heavy whipping cream (not light cream) for stable whipped cream that holds stiff peaks.
- A rimmed mixing bowl helps keep steam away during the gentle cooking of the egg yolk and sugar mixture.
- Beat the heavy cream slowly, starting at medium-low speed, increasing gradually to medium to avoid watery texture.
Nutrition Information
Calories
538kcal
(27%)
Carbs
37g
Protein
9g
(18%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Cholesterol
271mg
(90%)
Sodium
95mg
(4%)
Potassium
98mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1446IU
(29%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices of cake
Amount Per Serving
Calories 538
% Daily Value*
| Calories | 538kcal | 27% |
| Carbs | 37g | |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 271mg | 90% |
| Sodium | 95mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1446IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.