Original Italian Tiramisu Recipe

Tiramisu is my all-time favorite dessert — no contest. It’s creamy, light, and full of coffee flavor with just the right amount of sweetness. Every bite feels like a little moment of joy. 

This original version stays true to tradition and doesn’t mess with what already works perfectly.

My First Real Tiramisu

The first time I had real tiramisu was on a trip to Italy. I ordered it almost by accident at a tiny restaurant in Rome. One bite in, I was stunned. It was nothing like the overly sweet, soggy versions I’d tried before. 

It was soft but structured, with layers of mascarpone cream and espresso-soaked ladyfingers that actually held their shape. I knew I had to learn how to make it at home.

After lots of testing (and plenty of trial batches), this is the recipe I keep coming back to. It’s simple, classic, and totally worth the effort.

Ingredients You’ll Need

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese (room temperature)
• 1 1/2 cups heavy cream
• 2 cups strong brewed espresso or coffee (cooled)
• 3 tablespoons coffee liqueur (optional, like Kahlúa or Marsala)
• 1 package (7 oz) ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder (for dusting)
• Optional: dark chocolate shavings for topping

Make the Cream Layer

Start by whisking the egg yolks and sugar together in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler style) and whisk constantly for about 5–8 minutes, until the mixture thickens slightly and turns pale yellow.

This step gently cooks the yolks so they’re safe to eat and gives the cream a rich texture.

Remove from the heat and let it cool for a few minutes.

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Once the egg mixture is cool, gently fold in the mascarpone until smooth. Then fold in the whipped cream, a little at a time, until everything is fully combined and fluffy. Try not to overmix — you want it light and airy.

Soak the Ladyfingers

Pour your cooled espresso or strong coffee into a shallow dish. Stir in the coffee liqueur, if using.

Quickly dip each ladyfinger into the coffee mixture — about 1–2 seconds per side. Don’t let them sit or they’ll get mushy fast. You want them soaked but still holding together.

As you dip, start layering them in the bottom of a 9×13-inch dish (or a similar-sized dish). Cover the whole base with one layer of dipped ladyfingers.

Layer It Up

Once you’ve got your first layer of ladyfingers down, spread half of the mascarpone cream mixture on top. Use a spatula to smooth it out.

Repeat with another layer of soaked ladyfingers, then top with the rest of the cream.

Cover the dish and refrigerate for at least 6 hours — overnight is even better. This lets everything set and the flavors to blend beautifully.

Finish Before Serving

Right before serving, dust the top generously with unsweetened cocoa powder. You can also add dark chocolate shavings if you want a little extra texture and flavor.

Cut into squares and serve cold. Each bite should be soft, creamy, and just a little boozy (if you added the liqueur).

Tips for Success

• Use real mascarpone. Cream cheese won’t give the same flavor or texture.
• Don’t over-soak. The ladyfingers should be wet but not falling apart.
• Chill it well. The longer it sits, the better it gets — minimum 6 hours.
• Use espresso if you can. It makes a difference. Strong brewed coffee works too, but espresso gives it that authentic flavor.

Make It Your Own

This recipe sticks to the original, but there’s always room for a twist once you’ve mastered the base:

• No alcohol? Skip the liqueur — the coffee flavor holds up on its own.
• Want a smaller batch? Halve the recipe and use a loaf pan.
• Feeling extra? Add a layer of shaved dark chocolate between the cream layers.

Tiramisu is all about the balance of cream, coffee, and texture. As long as you keep that in mind, you can play around a bit.

Storage and Leftovers

Cover any leftovers and store in the fridge for up to 3 days. It actually gets better on day two as the layers continue to meld together.

You can freeze it too. Wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving. The texture may be slightly softer but still delicious.

Make It Today!

Tiramisu is one of those desserts that feels fancy but is actually pretty easy to make. No baking, no complicated steps — just layering and chilling. And the result is an elegant, creamy, coffee-soaked treat that tastes like it came from a high-end bakery.

If you’ve only had store-bought versions or haven’t tried making it from scratch, this is your sign. The original recipe is simple, classic, and always a showstopper.