Classic Italian Tiramisu Recipe
A timeless Italian tiramisu featuring layers of espresso‑soaked ladyfingers, airy mascarpone cream, and a dusting of cocoa. The combination of rich chocolate and velvety mascarpone makes it a perfect indulgent finish for any dinner.
Recipe by Max Mariola Restaurant· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
30 min estimated total time for 6 servings.
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Ingredients
- 1 1/10 lb Mascarpone cheese
- 0.85 cup Heavy cream
- 4 Egg yolks
- 3 1/2 oz Granulated sugar
- 7 1/10 oz Savoiardi (ladyfinger biscuits)
- 1 1/10 cup Strong brewed coffee
- 1 fl oz Coffee liqueur (optional)
- 2 tbsp Unsweetened cocoa powder
- 1 4/5 oz Dark chocolate
Instructions
- 11. In a heat‑proof bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick, about 3–4 minutes.
- 22. Place the bowl over a pot of simmering water (double boiler) and continue whisking for 5 minutes until the mixture reaches 158°F (160°F) to safely pasteurize the eggs.
- 33. Remove the bowl from heat and let it cool slightly, then fold in the mascarpone cheese until smooth and fully incorporated.
- 44. In a separate chilled bowl, whip the heavy cream until soft peaks form; gently fold the whipped cream into the mascarpone‑egg mixture, creating a light, airy cream.
- 55. Combine the cooled coffee with the coffee liqueur (if using) in a shallow dish.
- 66. Quickly dip each savoiardi into the coffee mixture—just 1–2 seconds per side—to soak without becoming soggy, and arrange a single layer of soaked ladyfingers in the bottom of a 20 cm (8‑inch) square dish.
- 77. Spread half of the mascarpone cream evenly over the ladyfinger layer, smoothing the surface with a spatula.
- 88. Add a second layer of coffee‑dipped savoiardi, then top with the remaining mascarpone cream, spreading it smooth.
- 99. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- 1010. Just before serving, sift the unsweetened cocoa powder over the top of the tiramisu for an even dusting.
- 1111. Garnish with shaved dark chocolate for added texture and visual appeal.
- 1212. Slice into squares and serve chilled.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Whisk yolks and sugar thoroughly
Whisk the egg yolks and granulated sugar until the mixture becomes pale and thick, about 3–4 minutes.
Pasteurize the egg mixture
Place the bowl over simmering water and continue whisking for 5 minutes until the mixture reaches 70 °C (160 °F).
Quickly dip ladyfingers
Dip each savoiardi into the coffee mixture for just 1–2 seconds per side to soak without becoming soggy.
Chill before serving
Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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Frequently asked questions
- How many servings does this Classic Italian Tiramisu recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Classic Italian Tiramisu recipe come from?
- It was shared by Max Mariola Restaurant on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.