Classic Tiramisu
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Rich, creamy, and utterly indulgent — this Classic Tiramisu layers espresso-soaked biscuits with a velvety mascarpone cream for the perfect no-bake dessert.
No oven, no excuses. Espresso-soaked biscuits meet a velvety mascarpone cream in the no-bake dessert that ends dinner on a high note — rich, creamy, and utterly worth it.
🥄 Ingredients
- 🫗 6 egg yolks
- 🫗 1 cup (200 g) granulated sugar
- 🫗 1 ½ cups (340 g) mascarpone cheese (room temperature)
- 🫗 1 ½ cups (350 ml) heavy whipping cream
- 🫗 1 cup (240 ml) strong espresso (cooled)
- 🫗 24–30 ladyfinger biscuits (savoiardi)
- 🫗 Unsweetened cocoa powder (for dusting)
- 🫗 1 tbsp vanilla extract
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a large bowl, beat the egg yolks and sugar together until pale, thick, and creamy.
Add the mascarpone and vanilla, mixing until smooth and well combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture using a spatula until fully incorporated.
Quickly dip each ladyfinger into the cooled espresso (do not soak — just a quick dip on each side).
Arrange a layer of dipped ladyfingers in the bottom of a 9x13-inch dish.
Spread half of the mascarpone cream evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 4–6 hours, preferably overnight.
Dust generously with cocoa powder just before serving.
🎥 Video Tutorial
Classic Tiramisu
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Soggy Ladyfingers: Over-soaking the biscuits will turn them into mush. A quick dip on each side is all you need.
- ✕
Cold Mascarpone: If the mascarpone is too cold, it will create lumps in the cream. Let it come to room temperature first.
🔄 Variations
Boozy Tiramisu: Add a splash of Marsala wine, dark rum, or Amaretto to the cooled espresso for a traditional boozy kick.
Fruity Tiramisu: Swap the espresso for a raspberry or strawberry coulis for a bright, summer-friendly version.
🧊 Storage
- 📦
Store in the refrigerator for up to 3 days in an airtight container. Freezing is not recommended as the texture will suffer.
💡 Chef Tips
Quality Coffee Matters: Use a high-quality espresso or strongly brewed coffee for the deepest flavor. Let it cool completely before dipping.
Patience is Key: The overnight rest is essential for the flavors to meld and the texture to set properly. Don't rush it.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →