Classic Italian Tiramisu
A legendary no-bake Italian dessert featuring a cloud-like mascarpone cream, espresso-soaked ladyfingers and a dusting of rich cocoa. Prepare it the night before for the most indulgent result — it only gets better with time.
🛒 Ingredients
15 servings
- 6 egg whites, beaten to stiff peaks
- 6 egg yolks, sifted
- 1/2 can sweetened condensed milk (approx. 200 g)
- 500 g mascarpone cheese (or cream cheese as substitute — avoid ricotta)
- 1 package savoiardi ladyfinger biscuits (unsugared)
- 1 cup strong espresso, cooled
- 1 small shot of liqueur (amaretto, coffee liqueur, or brandy)
- Unsweetened cocoa powder for dusting
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Directions
- 1
In a large bowl, gently combine the mascarpone and condensed milk until smooth and creamy.
- 2
Add the sifted egg yolks one at a time, stirring softly to form a light, pale yellow velvety cream.
- 3
Fold the stiff egg whites in three batches using a spatula with gentle, circular folding motions — patience is the key to keeping the mixture airy and light.
- 4
In a shallow dish, mix the cooled espresso with your chosen liqueur. Dip each ladyfinger for just one second per side — moist but never soggy.
- 5
Arrange a single layer of soaked ladyfingers in a rectangular dish.
- 6
Spread a generous layer of mascarpone cream over the biscuits. Repeat if the dish allows, always finishing with a cream layer on top.
- 7
Sift unsweetened cocoa powder generously over the entire surface.
- 8
Cover with plastic wrap and refrigerate for at least 6 hours — overnight is ideal for the flavors to fully meld.
💡 Chef's Tip
Use very fresh eggs since the yolks remain raw. For an alcohol-free version, substitute the liqueur with orange juice or vanilla extract. Tiramisu tastes even better when made the day before serving.
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