Classic Tiramisu With Mascarpone – A Simple, Creamy Italian Favorite
Tiramisu is one of those desserts that feels special without being fussy. It’s creamy, coffee-soaked, and just the right amount of sweet. The best part?
You don’t need fancy skills to make it, just a little patience while it chills. With mascarpone and a silky egg mixture, this version is close to the classic Italian approach. Make it for a dinner party or a quiet night in, and it’ll taste like something from a cozy European café.
Classic Tiramisu With Mascarpone - A Simple, Creamy Italian Favorite
Ingredients
What Makes This Special
This tiramisu sticks to tradition: soft ladyfingers dipped in espresso, layered with a rich mascarpone cream, and finished with a dusting of cocoa.
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The texture is light yet luxurious, and the flavor is balanced—coffee-forward, with sweet notes and a hint of cocoa bitterness.
Unlike shortcuts that use whipped cream alone, this version includes a gentle custard-like base for depth and silkiness. You also get the option to add Marsala wine or dark rum for a warm, aromatic lift. It’s simple, classic, and deeply satisfying.
Shopping List
- Mascarpone cheese (16 oz / 450 g), cold
- Eggs (4 large), separated
- Granulated sugar (2/3 cup / 135 g)
- Heavy cream (1 cup / 240 ml)
- Ladyfingers (Savoiardi) (about 30–36)
- Freshly brewed espresso (1 1/2 cups / 360 ml), cooled
- Marsala wine or dark rum (3–4 tbsp), optional
- Pure vanilla extract (1 tsp)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate, finely grated (optional, for garnish)
- Pinch of fine salt
How to Make It
- Prep your pan and coffee. Use a 9×13-inch dish or similar.
Brew espresso and let it cool to room temperature. Stir in Marsala or rum if using.
- Separate the eggs. Place yolks in a heatproof bowl and whites in a clean mixing bowl. Add a pinch of salt to the whites and set aside.
- Make the yolk-sugar base. Add sugar to the yolks and whisk until pale and thick, about 2–3 minutes.
You can do this over a gentle bain-marie (simmering water) for 5–6 minutes, whisking constantly, to slightly thicken and warm the mixture. Remove and cool to lukewarm.
- Blend in mascarpone. Whisk the mascarpone into the yolk mixture in two additions until smooth. Don’t overmix—stop when silky.
Stir in vanilla.
- Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Fold it gently into the mascarpone mixture. This gives the filling a light, mousse-like texture.
- Whip the egg whites. Beat the whites to medium-soft peaks.
Fold them in gently with a spatula, in two additions. The cream should be airy but cohesive.
- Dip the ladyfingers. Pour the cooled espresso into a shallow dish. Dip each ladyfinger for 1–2 seconds per side.
They should absorb coffee but not turn mushy.
- Build the first layer. Arrange a snug layer of dipped ladyfingers in your dish. Don’t leave gaps. Spread half the mascarpone cream evenly over the top.
- Add the second layer. Repeat with another layer of dipped ladyfingers.
Spread the remaining cream over the top, smoothing with an offset spatula.
- Chill thoroughly. Cover and refrigerate for at least 6 hours, ideally overnight. This step sets the layers and deepens the flavor.
- Finish and serve. Just before serving, dust generously with unsweetened cocoa powder. Add fine shavings of dark chocolate if you like.
Storage Instructions
Keep tiramisu covered in the refrigerator for up to 3 days.
The flavor improves on day two, but the ladyfingers soften more over time. For best texture, serve within 24–48 hours.
Freezing isn’t ideal because the cream can separate as it thaws. If you must freeze, wrap tightly and freeze for up to one month, then thaw overnight in the fridge and dust with fresh cocoa before serving.
Benefits of This Recipe
- Authentic taste: Uses mascarpone and espresso for the classic profile.
- No baking: Perfect for warm days or when the oven is busy.
- Make-ahead friendly: Chilling time works in your favor for planning.
- Balanced sweetness: Not too sugary, letting coffee and cocoa shine.
- Flexible: Alcohol is optional, and you can adjust the coffee strength.
Common Mistakes to Avoid
- Over-soaking the ladyfingers: A quick dip is enough.
If they get soggy, the dessert turns mushy.
- Skipping the chill time: The layers need hours to set. Cutting too soon makes it slump.
- Over-whipping mascarpone: It can turn grainy. Mix just until smooth.
- Using hot espresso: It melts the cream and ruins the texture.
Always cool it.
- Watery eggs or cream: Any grease or water in bowls can deflate whipped elements. Keep equipment clean and dry.
Alternatives
- Alcohol-free: Skip the Marsala/rum. Add a splash of vanilla or a pinch of cocoa to the espresso instead.
- Kid-friendly: Use decaf espresso or strong decaf coffee.
- Flavor twists: Add a layer of finely grated dark chocolate between cream layers, or a little orange zest to the espresso for a citrus note.
- Gluten-free: Use gluten-free ladyfingers; the method stays the same.
- No-egg version: Replace the egg mixture with extra whipped cream (increase to 2 cups) and gently fold into mascarpone.
It’s less complex but still delicious.
- Individual servings: Assemble in small glasses for easy plating and faster chilling.
FAQ
Can I use regular coffee instead of espresso?
Yes. Brew it strong so the flavor holds up once mixed with cream and sugar. Aim for a bold, concentrated cup, and let it cool before dipping.
What can I use instead of Marsala wine?
Dark rum, brandy, or coffee liqueur works well.
If avoiding alcohol, just skip it and rely on espresso and vanilla.
Is it safe to use raw eggs?
The classic version uses raw or gently heated eggs. If you’re concerned, use pasteurized eggs or whisk the yolks and sugar over a bain-marie until slightly thickened and warm. Many stores also carry pasteurized shell eggs.
Why did my cream turn grainy?
Mascarpone can curdle if overmixed or if ingredients have drastically different temperatures.
Keep mascarpone cold, let the yolk mixture cool to lukewarm, and fold gently.
How long should tiramisu chill?
At least 6 hours, but overnight is best. The coffee distributes evenly, and the layers firm up for clean slices.
Can I make it ahead?
Absolutely. Assemble the day before serving.
Dust with cocoa just before serving to keep the top fresh and matte.
What cocoa should I use?
Unsweetened cocoa powder is best for contrast and a classic bitter finish. Dutch-process cocoa gives a smoother, darker look.
Can I use whipped topping instead of cream?
You can, but the flavor is better with real heavy cream. Whipped topping is sweeter and less rich, which changes the balance.
My ladyfingers are soft, not crisp.Is that okay?
Yes, many brands vary. Dip them even more quickly, since softer ones absorb coffee faster. The dessert will still set nicely.
How do I get clean slices?
Chill overnight, use a sharp knife, and wipe the blade between cuts.
You can briefly chill the knife to help keep edges neat.
In Conclusion
Classic Tiramisu with Mascarpone doesn’t ask for much—just good espresso, quality mascarpone, and time to chill. The result is silky, coffee-scented layers that feel elegant and comforting at once. Keep the steps gentle, don’t rush the soak or the chill, and you’ll have a dessert that always gets a quiet moment of appreciation at the table.
Simple, timeless, and reliably delicious.
