Tiramisu
This classic Tiramisu is layered with rich mascarpone cream, espresso-soaked biscuits, and finished with a dusting of cocoa. A perfect make-ahead Italian dessert.
Updated : 23 June, 2025
Easy
About 45 min.
Ingredients
6
Eggs
200 grams
Sugar
250 grams
Mascarpone
250 milliliters
Heavy cream
200 milliliters
Coffee
170 milliliters
Red wine
40
Savoiardi biscuits
as needed
Cocoa powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large bowl, whisk the egg yolks and sugar with an electric mixer until the mixture is pale and creamy. Add the mascarpone and mix until smooth and fully combined.
Step 2
In a separate bowl, whip the double cream until soft peaks form, then gently fold it into the mascarpone mixture using a metal spoon.
Step 3
In a clean bowl, whisk the egg whites until soft peaks form. Carefully fold them into the mascarpone and cream mixture, keeping the texture light and airy.
Step 4
Spoon a third of the mascarpone mixture into a dish roughly 23x33cm (9x13in) in size.
Step 5
In a shallow bowl, combine the espresso and Marsala. Briefly dip each biscuit into the mixture and arrange a single layer on top of the mascarpone. Use about half the biscuits for this layer.
Step 6
Repeat with the next third of the mascarpone mixture, followed by another layer of dipped biscuits. Finish with the final layer of mascarpone mixture.
Step 7
Cover the dish and refrigerate for 24 hours to allow the flavors to develop. Just before serving, dust the top generously with cocoa powder.