Tiramisu Dessert with Cookies
Original, quick, and easy to make - absolutely delicious! Tiramisu dessert with cookies is the most famous Italian cake, prepared without baking in just 30 minutes. Its flavor is delicate, creamy, with a hint of coffee. This dessert will decorate any festive table.
Updated : 17 September, 2025
Easy
More than 1 hour.
Ingredients
250 grams
Savoiardi biscuits
6
Eggs
500 grams
Mascarpone
150 grams
Sugar
0.3 liter
Coffee
1 tablespoon
Cocoa
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use store-bought or homemade cookies. Brew the coffee in advance and let it cool; it should be strong and aromatic. Choose high-quality mascarpone without vegetable additives, as this determines the taste. I reduced the egg amount in the ingredients: I used 6, but the cream was too runny. With 4, it turns out perfect.
Step 2
Wash and dry the eggs well. Since they won’t be cooked, choose the freshest eggs from a trusted source. Separate yolks and whites carefully, ensuring no yolk gets into the whites - otherwise, they won’t whip.
Step 3
Start beating the yolks with a mixer, gradually adding sugar. You can adjust the sugar to taste; the given amount is for those who like it sweet. Beat until light and fluffy.
Step 4
Add mascarpone to the beaten yolks and mix it in. If there are lumps, use a whisk or mixer on low speed briefly.
Step 5
In a separate bowl, beat the egg whites until stiff peaks form. To ensure success, the eggs should be fresh and cold, and the bowl completely clean and dry. Add a small pinch of salt to improve whipping. Start at low speed, increasing gradually. Properly whipped whites won’t fall out if you flip the bowl.
Step 6
Gently fold the whipped whites into the cheese mixture in small portions, using upward folding motions with a spatula. You’ll get a uniform, fluffy cream.
Step 7
Pour the cooled coffee into a shallow dish. You may add cognac, rum, or liqueur if desired. Since mine was for children, I kept it alcohol-free. Take a suitable dish (mine was 12×7 inches, but you can use a slightly larger one). Briefly dip each cookie into the coffee and lay them in rows. Don’t oversoak Savoiardi, or they’ll lose shape.
Step 8
Spread half of the cream evenly over the cookies.
Step 9
Make a second cookie layer in the same way as the first. This ensures a nice cut when serving.
Step 10
Spread the remaining cream on top and smooth it out. Refrigerate for at least 4 hours, ideally overnight, so it sets well.
Step 11
Before serving, dust the tiramisu with cocoa powder through a fine sieve. Serve and enjoy!