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Italian

Traditional Tiramisu

A world-famous 'pick-me-up' dessert layering coffee-soaked biscuits with a rich mascarpone cream, finished with a dusting of bitter cocoa.

Traditional Tiramisu — Italian — ChefSnap
30 minsPrep
0 minsCook
8Serves
EasyDifficulty
550 kcal per serving10g protein 45g carbs 35g fat
Watch it made — Traditional TiramisuWatch it madeCupcakeJemma · 15:30

Ingredients

Method

  1. Brew the espresso and let it cool completely.
  2. Separate egg yolks and whites. Whisk yolks with half the sugar until pale and thick.
  3. Add mascarpone to the yolk mixture and mix gently until smooth.
  4. In a separate clean bowl, whip egg whites with the remaining sugar until stiff peaks form.
  5. Gently fold the egg whites into the mascarpone mixture to keep it airy.
  6. Quickly dip each ladyfinger into the cooled espresso (do not soak) and arrange a layer in a serving dish.
  7. Spread half the mascarpone cream over the ladyfingers.
  8. Repeat with a second layer of dipped ladyfingers and the remaining cream.
  9. Refrigerate for at least 4 hours. Dust generously with cocoa powder before serving.

What you need

espresso makermixing bowlshallow dishserving dishwhiskrubber spatulafine sieve

Common questions

Can I substitute mascarpone if I can’t find it?

Yes, but the texture changes. The closest swap is a mix of full-fat cream cheese and heavy cream, beaten until smooth. Use it only if needed, since mascarpone gives tiramisu its signature silky, mild richness.

How long does tiramisu need to chill before serving?

Chill it for at least 4 hours, but overnight is better. The layers need time to set and the ladyfingers need to soften properly. If you cut it too early, it may taste loose and messy.

What are the most common mistakes when making tiramisu?

The biggest mistakes are soaking the ladyfingers too long, using warm espresso, and overmixing the mascarpone. Also avoid deflating the whipped egg whites; they keep the cream light and airy.

How should I store leftover tiramisu?

Cover it tightly and refrigerate for up to 2 to 3 days. Keep it cold the whole time, since it contains fresh eggs and dairy. Do not freeze if you want the best texture; it can become grainy after thawing.

How should tiramisu be served for the best texture and flavor?

Serve it well chilled, dusted with cocoa right before serving for the cleanest look. Use a sharp knife or spoon to lift portions neatly. Let it sit 5 to 10 minutes at room temperature if it feels too firm.