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A close‑up of a single square of Italian Tiramisu on a white plate, showing espresso‑soaked ladyfinger layers and a thick mascarpone cream layer, dusted generously with unsweetened cocoa powder over the top and plate rim.

Italian Tiramisu

An authentic, no‑bake Italian tiramisu with layers of coffee‑soaked ladyfingers and silky mascarpone cream that only gets better overnight.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: Italian tiramisu ingredients, Italian tiramisu recipe, Italian tiramisu recipe easy, Tiramisu ingredients, Tiramisu recipe, Tiramisu recipe Italian chef, Tiramisu recipe Italian grandma, Traditional tiramisu recipe
Prep Time: 20 minutes
Chill: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 320kcal
Cost: $12

Equipment

  • 1 Stand mixer or hand mixer
  • 2 Large mixing bowls
  • 1 Fine‑mesh sieve (For dusting cocoa)
  • 1 8×8″ (20×20 cm) glass baking dish
  • 1 Spatula (Flexible silicone)
  • 1 Refrigerator

Ingredients

  • 8 oz Mascarpone cheese - ≈225 g
  • 4 large Egg yolks - Farm‑fresh
  • ½ cup Fine granulated sugar
  • 1 cup Heavy whipping cream - Chilled
  • 1 teaspoon Pure vanilla extract
  • 1½ cups Strong espresso - Cooled
  • 3 tablespoon Dark rum or Marsala wine
  • 24 Savoiardi ladyfingers
  • — to taste Unsweetened cocoa powder - For dusting
  • — to taste Dark chocolate shavings - Optional garnish
  • — to taste Espresso beans - Optional garnish

Instructions

  • Whisk egg yolks with sugar until pale and thick consistency develops.
    A clear glass bowl on a marble countertop containing three bright yellow egg yolks topped with a mound of fine granulated sugar. To the left, a few Savoiardi ladyfingers rest on the surface, and to the right, scattered coffee beans hint at the flavors to come.
  • Fold mascarpone cheese into the egg yolk mixture until completely smooth.
    A top‑down view of a glass baking pan lined with a precise first layer of Savoiardi ladyfingers standing end to end in espresso, set beside a striped kitchen towel illuminated by sunlight.
  • Beat chilled heavy cream to soft peaks for a light, airy texture.
    A metal tong dipping a Savoiardi ladyfinger into a bowl of dark espresso, coffee dripping back into the bowl, captured in sharp focus against a neutral backdrop.
  • Prepare strong espresso, let cool, then stir in rum or Marsala wine.
    An angled shot of a rectangular glass baking dish showing two visible layers of coffee‑soaked ladyfingers and mascarpone cream, dusted lightly with cocoa powder, with a pink spatula lifting more cream.
  • Dip ladyfingers quickly, layer with cream, then chill before serving.
    A pink silicone spatula smoothing a thick layer of pale mascarpone cream over a neat first layer of espresso‑soaked ladyfingers in a square glass baking dish, soft kitchen lighting and marble background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 320kcal (16%) | Carbohydrates: 30g (10%) | Protein: 5g (10%) | Fat: 20g (31%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 140mg (47%) | Sodium: 90mg (4%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 400IU (8%) | Calcium: 60mg (6%) | Iron: 1.2mg (7%)
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