How to Make Classic Tiramisu
Tiramisu is the ultimate make-ahead romantic dessert. Layers of espresso-soaked ladyfingers and cloud-soft mascarpone cream, dusted with cocoa. It MUST be made the day before, which means you look impossibly organised. The next evening, you pull it from the fridge, dust it with cocoa, and present it like it's nothing.
Total time: 30 min · Servings: 6–8 portions
Ingredients
- 6 egg yolks
- 120g caster sugar
- 500g mascarpone cheese (cold)
- 300ml double cream (cold)
- 300ml strong espresso (cooled to room temperature)
- 3 tbsp Marsala wine, Kahlúa, or dark rum (optional)
- 200g Savoiardi (Italian ladyfinger biscuits)
- Cocoa powder (unsweetened, for dusting)
- Dark chocolate shavings (optional, for serving)
Instructions
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Make the custard base: Whisk egg yolks and sugar together in a large bowl for 3–4 minutes until pale, thick, and ribbon-like (when you lift the whisk, the mixture should fall in a thick ribbon that holds its shape for a few seconds).
Tip: This is the foundation — the more you whisk, the lighter and more luxurious the cream will be. -
Add mascarpone: Add the mascarpone to the egg mixture and fold gently until smooth and uniform. Don't beat aggressively — fold in sweeping motions to keep it light.
Tip: If the mascarpone is too cold and clumps, let it sit at room temperature for 10 minutes before using. -
Whip the cream: In a separate bowl, whip the double cream to soft peaks (it should hold its shape but still look billowy, not stiff). Fold gently into the mascarpone mixture in two additions.
Tip: Soft peaks, not stiff peaks. Over-whipped cream makes the tiramisu dense instead of cloud-like. -
Prepare the coffee: Mix the cooled espresso with the Marsala or liqueur (if using). Pour into a shallow dish wide enough to dip a ladyfinger.
Tip: The espresso must be fully cooled. Hot coffee will dissolve the ladyfingers into mush. -
Assemble: Working quickly, dip each ladyfinger into the espresso for 1–2 seconds per side (not longer — they should be moist but not soggy). Lay them in a single layer in a 20×28cm dish. Spread half the mascarpone cream on top. Repeat with a second layer of dipped ladyfingers and remaining cream.
Tip: Speed is everything when dipping. 1–2 seconds per side. If the ladyfingers soak too long, they disintegrate and the tiramisu becomes mushy. -
Refrigerate overnight: Cover with cling film and refrigerate for at least 6 hours, ideally overnight (12–24 hours). The flavours meld and the ladyfingers soften to the perfect texture.
Tip: Tiramisu genuinely improves the longer it sits. Making it a full 24 hours before serving is ideal. -
Dust and serve: Just before serving, dust generously with cocoa powder through a fine sieve. Add chocolate shavings if desired. Cut into squares or scoop with a large spoon.
Tip: Dust the cocoa at the very last moment — it absorbs moisture and loses its colour if dusted too early.
Pro Tips
- The make-ahead nature is a feature, not a bug. You do all the work the day before, and when it's time to serve, you literally just open the fridge.
- Use Savoiardi biscuits specifically — not sponge cake, not any other biscuit. They're designed to absorb liquid without falling apart.
- The most common mistake is over-soaking the ladyfingers. A quick 1–2 second dip per side is all they need. They continue absorbing moisture in the fridge.
Frequently Asked Questions
Is tiramisu safe with raw eggs?
Traditional tiramisu uses raw egg yolks. For safety, use pasteurised eggs (widely available). Alternatively, whisk the yolks and sugar over a bain-marie (double boiler) until they reach 72°C, then cool before proceeding.
Can I make tiramisu without alcohol?
Absolutely. Simply omit the Marsala/Kahlúa and use plain espresso. The coffee flavour stands beautifully on its own.
How long does tiramisu keep?
Covered in the fridge, tiramisu keeps for 3–4 days. It's actually best on day 2 — the flavours deepen and the texture is perfect.
Can I use instant coffee instead of espresso?
Yes. Dissolve 3 tablespoons of instant coffee in 300ml of hot water and let it cool completely. It won't be quite as intense as espresso, but it works well.
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