Tiramisu is the most iconic, classic, and irresistible Italian dessert, made with sweet and velvety mascarpone cream and coffee-dipped savoiardi (similar to ladyfinger cookies), a sprinkle of cocoa powder for its signature look, and dark velvety finish – all in the same drool-worthy spoonful.

Just a warning… once you taste it, there’s no going back. And you’ll want to make (and eat!!) this no-bake dessert again and again and again! You’ll be surprised by how easy and fast it is to make this classic Italian dessert. There are several variations on the classic tiramisu’ recipe, some without eggs to make it easier.   What I’ll show you today is the traditional and authentic recipe, which is made with egg yolks. No skipping the eggs!! Since there’s no baking needed in this dessert, and we don’t want to eat raw eggs, I’ll show you, in a few simple steps, how to pasteurize (“cook”) the eggs so that they are safe to eat.  

Here are a few things to keep in mind when making tiramisu’:

1. Ingredients: Begin with the finest components. Opt for fresh, high-quality eggs, authentic Italian mascarpone cheese, Italian savoiardi cookies (or ladyfingers if you can’t find savoiardi), and robust brewed espresso or coffee. The better your ingredients, the more sublime your tiramisu will be. 2. Master the Mascarpone Cream: Achieving the perfect mascarpone cream is key. Pasteurize the eggs by whipping the egg yolks with sugar in a bowl and placing it on top of a pot with simmering hot water. Whisk continuously for about 5 minutes until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. Add the mascarpone cheese and vanilla extract, then fold in gently whipped cream to create a luscious, airy texture. Remember not to overmix! 3. Soaking the Savoiardi Cookies: The secret for an impeccable tiramisu is in the cookies, perfectly dipped in strong Italian espresso – not too dry and not too soggy. Dip the savoiardi into the coffee mixture for about 2-3 seconds, or if using ladyfingers, one second. You want them moist but not soggy, ensuring a delicate balance that lets the flavors meld without compromising the structure of your tiramisu.

How to assemble your tiramisu’:

  You can make tiramisu in a casserole or baking dish, or you can prepare it in individual goblets for a touch of elegance and easy serving. The choice is yours. With the ingredients listed below, you can make 4 large or 6 medium individual servings or one around a 9-inch square dessert.

How to store:

  While tiramisu can be enjoyed immediately if served in individual cups, its flavors deepen and meld beautifully with time. For the most exquisite results, refrigerate your creation for at least 3 hours or, better yet, overnight. This step is required if you are making tiramisu that will need slicing. This patience is rewarded with a dessert that reaches the pinnacle of flavor.   Tiramisu needs to be stored in the refrigerator. Cover it securely with plastic wrap or place it in an airtight container to preserve its freshness. Tiramisu can also be frozen, but the texture may slightly change. Also if you choose to freeze, do so without the cocoa powder. Add it just before serving for that perfect finishing touch.