This authentic Italian tiramisù is a creamy no-bake dessert made with ladyfingers, whipping cream, mascarpone, egg yolks, sugar, espresso, and cocoa powder.
Tiramisu is a classic Italian dessert with sweetened creamy mascarpone sandwiched between espresso-soaked savoiardi biscuits (lady fingers).
Tiramisù is one of my husband's favorite desserts, so I was determined to get this recipe right! After several attempts, I feel like this version of tiramisu is the best tiramisu recipe.
No Raw Eggs
Traditional tiramisu recipes use raw eggs. Apparently, some grocery stores sell pasteurized eggs. I had trouble finding these pasteurized eggs, so I did the next best thing. Pasteurize the egg yolks using a double boiler, like my granny taught me when making custard!
Ingredient Notes
Mascarpone is a mild, creamy cheese similar to ricotta. Ladyfingers are a dry cookie (a bit more airy than biscotti) that soaks up the espresso water. I found both of these ingredients at my local grocery store.
Espresso + water mixture: I prefer using espresso shots mixed with water and sugar for the coffee mixture. You can also use brewed coffee or instant coffee. Just make sure the coffee mixture is at room temperature.
How To Make Tiramisù
If pasteurizing the egg yolks, set up a double boiler. Add the egg yolks and half the sugar.
Continuously whisk the egg mixture until it reaches 160°F (72°C). Don't stop whisking to avoid scrambling the eggs! Cool the egg mixture in the fridge. Expect the egg mixture to have a consistency similar to condensed milk.
Whip the heavy whipping cream with an electric mixer in a large bowl. Add the mascarpone cheese, remaining sugar, and egg mixture.
Continue whipping until smooth.
Prepare the espresso mixture. Pull two double espresso shots from an espresso machine. Add enough water to equal two cups of coffee mixture liquid. Mix in sugar and cognac (if using). Add the coffee mixture to a shallow dish.
In a serving dish (about 8"x12" equivalent), add the first layer of soaked ladyfingers. Add half the mascarpone mixture.
Add a second layer of soaked ladyfingers. Follow with the remaining mascarpone cream mixture. Dust with cocoa powder on top. Chill for a minimum of 3 hours.
Soaking Ladyfingers
Soak ladyfingers one at a time in the coffee mixture for 2-3 seconds until the sides absorb it. Over-soaking causes them to fall apart and makes the tiramisù runny.
Serving Dishes
I have made this recipe in several different serving dishes. A trifle bowl beautifully showcases the layers and creamy texture. Instead of two layers of ladyfingers, use three layers of ladyfingers.
📋 Recipe
Authentic Italian Tiramisù
Ingredients
- 7 ounces ladyfingers about 24 ladyfingers
- 1½ cup whipping cream
- 1 cup granulated sugar
- 16 ounces mascarpone
- 6 egg yolks
- 1 tablespoon cocoa powder for dusting
Coffee Mixture
- 2 double shots of espresso substitute coffee, see note 1
- 1½ cups water rough estimate, see note 1
- 2 tablespoon cognac optional, see note 2
- 2 tablespoon granulated sugar
Instructions
- Pasteurize the raw egg yolks. In a double boiler, add half the granulated sugar and egg yolks. Continue whisking until the mixture reaches 160 ℉. Set the mixture in the fridge to cool down. See note 3.
- Using an electric mixer, whip the heavy cream. Once fluffy, mix in the mascarpone, remaining sugar, and cooled egg yolk mixture. Beat on high until smooth.
- Coffee mixture + soaking the ladyfingers: Pull two double shots of espresso and add water to equal two cups of liquid. Add the sugar and cognac if using. In a wide bowl, soak one ladyfinger at a time for a few seconds. Don't over soak or under soak! You will see the liquid absorbed into the ladyfinger up the sides. If you leave the ladyfinger too long in the liquid, it will fall apart.
- Assemble the tiramisu. Add a layer of soaked ladyfingers on the bottom (about 12 ladyfingers), half the whipped cream mascarpone mixture, a second layer of soaked ladyfingers, and the remaining whipped cream mascarpone mixture. Dust the top with cocoa powder or shaved chocolate.
Notes
- The best tiramisu is made with espresso shots. I recommend two double shots of espresso and the remainder water to make two cups.
- I use cognac, but rum or your favorite coffee liqueur can be substituted.
- Pasteurized eggs. If you are lucky enough to find pasteurized eggs at your grocery store, skip the step of pasteurizing the egg yolks. If raw eggs don't scare you, you can also skip pasteurizing the egg yolks.
Judy says
This was absolutely delicious! Thank you for the recipe, Lily
Lily Guidry says
Thanks for the comment Judy!