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Classic Italian Tiramisu recipe

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Prep Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 10

Equipment

  • 8 x 8–inch square dish, at least 2 inches deep

Ingredients
  

  • 6 large egg yolks room temperature
  • ¾ cup granulated sugar
  • 1 cup 8 oz mascarpone cheese, cold
  • 1½ cups heavy cream cold
  • 2 cups strong espresso cooled
  • 2 Tbsp Marsala wine or dark rum optional but traditional
  • 30 savoiardi ladyfingers
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings optional

Instructions
 

  • Make the Zabaglione (Water Bath Method)

    Bring a few inches of water to a gentle simmer in a saucepan.
    In a heatproof bowl, whisk egg yolks and sugar until combined.
    Place the bowl over the simmering water (do not let the bowl touch the water).
    Whisk constantly for 5-6 minutes, until thick, pale, and warm to the touch (about 160°F / 71°C).
    Remove from heat and allow to cool slightly.

  • Add Mascarpone

    Gently whisk mascarpone into the warm zabaglione until smooth and creamy.
    Set aside.

  • Whip the Cream

    In a separate bowl, whip cold heavy cream to stiff peaks.
    Fold gently into the mascarpone mixture, keeping the cream light and airy.

  • Prepare the Espresso

    Stir Marsala wine (or rum) into the cooled espresso.

  • Assemble

    Quickly dip each ladyfinger into the espresso (1–2 seconds per side).
    Arrange a single layer in an 8×8-inch dish.
    Spread half of the mascarpone cream evenly over the cookies.
    Repeat with another layer of dipped ladyfingers and finish with remaining cream.

  • Chill

    Cover and refrigerate at least 4–6 hours, preferably overnight for best flavor and structure.

  • Finish & Serve

    Dust generously with cocoa powder just before serving.
    Add chocolate shavings if desired