Classic Italian Tiramisu

Quick Info

– Prep Time: 30 minutes

– Chilling Time: At least 4 hours, preferably overnight

– Total Time: 4 hours 30 minutes

– Servings: 8–10

– Dish: Rectangular glass baking dish

– Difficulty: Easy

Ingredients

– 2–3 packs Pavesini cookies or Italian ladyfingers (Savoiardi)

– 1½ cups brewed espresso or strong coffee, completely cooled

– 4 large egg yolks

– 3 large egg whites

– 100 g granulated sugar, divided

– 500 g chilled mascarpone cheese

– Unsweetened cocoa powder, for dusting

– A pinch of salt

Instructions

1. Prepare the Mascarpone Cream

In a large mixing bowl, beat the egg yolks with 50 g of sugar until the mixture becomes pale, thick, and creamy.

Add the chilled mascarpone and beat on low speed until smooth and fully combined. Avoid overmixing.

2. Whip the Egg Whites

In a separate, clean bowl, beat the egg whites with a pinch of salt until foamy.

Gradually add the remaining 50 g of sugar and continue whipping until stiff, glossy peaks form.

Gently fold the whipped egg whites into the mascarpone mixture in batches using a spatula. Mix carefully to keep the cream light and airy.

3. Dip the Biscuits

Pour the cooled espresso into a shallow bowl. Briefly dip each Pavesini or ladyfinger into the coffee, turning quickly to coat without allowing the biscuits to become soggy.

4. Assemble the Tiramisu

Arrange a tight layer of coffee-dipped biscuits across the bottom of a rectangular glass dish.

Spread an even layer of mascarpone cream over the biscuits.

Repeat with another layer of dipped biscuits followed by the remaining cream, finishing with a smooth, generous layer of mascarpone cream on top.

5. Chill and Set

Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the tiramisu to set and the flavors to develop.

6. Dust and Serve

Just before serving, generously dust the top with unsweetened cocoa powder. Cut into neat squares and serve chilled.

Tips

– Use completely cooled, strong espresso for the best traditional tiramisu flavor.

– Dip the biscuits very quickly. Pavesini are thinner than traditional ladyfingers and become soggy easily.

– Make sure the mascarpone is cold before mixing.

– Fold the egg whites gently into the cream to preserve its airy texture.

– For food safety, use pasteurized eggs or prepare the egg mixture with a suitable heat-treated method, since this recipe uses raw eggs.

– For the cleanest slices, chill overnight and wipe the knife between cuts.

Result

A classic Italian tiramisu with delicate coffee-soaked biscuits, rich and airy mascarpone cream, and a generous dusting of bittersweet cocoa. Soft, creamy, and beautifully layered, it is an elegant make-ahead dessert for any occasion.