Tiramisu, the most romantic Italian dessert in the world! Savoiardi ladyfingers are dipped in strong espresso, then layered with a smooth, rich mascarpone-egg cream. Finished with a dusting of cocoa powder on top. No baking required — just the skill of blending the perfect balance of coffee, chocolate, and cream.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g mascarpone cheese, room temperature
- 3 eggs, separated into yolks and whites
- 80g granulated sugar
- 200ml strong espresso, cooled
- 2 tbsp Marsala wine or rum (optional)
- 150g savoiardi ladyfingers
- 1 tbsp dark cocoa powder, for dusting
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Whisk the egg yolks and sugar over a bain-marie (a bowl set over hot water) until thick, pale, and doubled in volume
- 2 Remove from the bain-marie and keep whisking until cooled
- 3 Add the mascarpone to the whisked egg yolks and gently mix until smooth
- 4 Whip the egg whites with the salt until stiff peaks form
- 5 Gently fold the egg whites into the mascarpone mixture using a folding technique
- 6 Combine the espresso and wine in a shallow dish
- 7 Briefly dip the ladyfingers into the espresso — don't let them get soggy, just 2-3 seconds is enough
- 8 Arrange the first layer of ladyfingers on the bottom of the dish
- 9 Pour half of the mascarpone cream over the top and smooth it out
- 10 Arrange a second layer of ladyfingers
- 11 Pour the remaining cream over the top and smooth it out
- 12 Evenly dust dark cocoa powder over the entire surface
- 13 Cover and refrigerate for at least 4 hours, preferably overnight
💡 Tips
• The egg yolks MUST be whisked over a bain-marie until fully thickened for food safety
• Dip the ladyfingers quickly — if they get soggy, your tiramisu will turn out watery
• Tiramisu always tastes best when made a day ahead, so the flavors have time to meld perfectly
📊 Nutrition Facts / serving
380
Calories (kcal)
7 g
Protein
24 g
Fat
34 g
Carbs
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