Classic Tiramisu
The beloved Italian dessert featuring espresso-soaked Savoiardi ladyfingers layered with a light, creamy mascarpone filling and dusted with cocoa powder. Make it a day ahead for best results.
Prep Time
30 mins
Chill Time
4+ hours
Servings
8-10
The Perfect Italian Ending
Tiramisu - which translates to "pick me up" in Italian - is perhaps the most beloved Italian dessert in the world. At Sal De Forte's, we make our tiramisu fresh daily using this exact recipe, and it's been a guest favorite for nearly four decades.
The secret to perfect tiramisu is balance: the coffee should be strong but not bitter, the mascarpone should be rich but not heavy, and the ladyfingers should be moist but never soggy. Get these elements right, and you'll have a dessert that melts on the tongue and leaves guests asking for seconds.
We always recommend making tiramisu a day ahead. The overnight rest allows the flavors to marry and the texture to become impossibly silky. Trust us - your patience will be rewarded.
Why This Recipe Works
- ✦Cooked egg yolks ensure food safety while creating a stable, silky base
- ✦Room temperature mascarpone incorporates smoothly without lumps
- ✦Quick dipping moistens ladyfingers without making them fall apart
- ✦Overnight rest transforms individual layers into cohesive, dreamy dessert
Classic Tiramisu
From the kitchen of Sal De Forte's Ristorante
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 1/3 cups mascarpone cheese, room temperature
- 2 cups heavy whipping cream
- 2 cups strong espresso, cooled completely
- 3 tablespoons coffee liqueur (Kahlua or Tia Maria, optional)
- 1 package (7 oz) Savoiardi ladyfinger cookies
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings, for garnish (optional)
Instructions
- 1
Make the mascarpone mixture
In a heatproof bowl set over a pot of simmering water (double boiler), whisk egg yolks and sugar until thick, pale, and doubled in volume, about 8-10 minutes. The mixture should reach 160°F for food safety. Remove from heat and let cool for 5 minutes.
- 2
Add mascarpone
Add mascarpone to the cooled egg mixture and whisk until completely smooth and combined. Be gentle but thorough - no lumps should remain.
- 3
Whip the cream
In a separate bowl, whip heavy cream to stiff peaks using a stand mixer or hand mixer. The cream should hold its shape when the whisk is lifted.
- 4
Fold together
Gently fold the whipped cream into the mascarpone mixture in three additions. Use a large spatula and fold from the bottom up to maintain airiness. The mixture should be light and fluffy.
- 5
Prepare the espresso dip
Combine cooled espresso and coffee liqueur (if using) in a shallow dish. The espresso must be room temperature or cold - hot liquid will make the ladyfingers fall apart.
- 6
Assemble first layer
Working quickly, dip each ladyfinger into the espresso for about 2 seconds per side - just enough to moisten, not soak. Arrange in a single layer in a 9x13 inch dish. Spread half the mascarpone cream evenly over the ladyfingers.
- 7
Add second layer
Repeat with another layer of dipped ladyfingers, then spread remaining mascarpone cream on top. Smooth the surface with an offset spatula.
- 8
Chill and dust
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The flavors meld and the texture becomes silkier. Before serving, dust generously with cocoa powder through a fine-mesh sieve.
Nutrition (per serving)
Chef's Pro Tips
Use Real Savoiardi
Italian Savoiardi are drier than American ladyfingers and absorb coffee better without turning to mush. Look for them in the Italian section.
Coffee Temperature Matters
Hot coffee will break down the ladyfingers and make them soggy. Always let espresso cool completely before dipping.
Don't Over-Dip
A quick 2-second dip per side is all you need. The ladyfingers will continue to absorb moisture as the tiramisu rests.
Make It Special
Add dark chocolate shavings, a drizzle of chocolate sauce, or espresso beans for a restaurant-worthy presentation.
Skip the Prep - We'll Make It Fresh
Our house-made Tiramisu is available daily at Sal De Forte's. Rich mascarpone, fresh espresso, and perfect texture - the way it's meant to be enjoyed.