Traditional Italian Tiramisu Recipe
This authentic tiramisu recipe features layers of coffee-dipped ladyfingers, creamy mascarpone zabaglione, and cocoa dusting—rich, airy, and irresistibly indulgent.
Ingredients
Core Ingredients:
- 6 large egg yolks room temperature
- ¾ cup granulated sugar
- 1 cup strong espresso cooled
- 16 oz 450g mascarpone cheese (full-fat)
- 24 –30 ladyfingers *savoiardi*
- 2 tbsp unsweetened cocoa powder Dutch-processed
Optional Additions:
- Dark chocolate shavings for garnish
Instructions
Step 1: Zabaglione (Egg Mixture)
- Whisk egg yolks and sugar in a heatproof bowl.
- Place over simmering water (double boiler) and beat 8–10 mins until thick, pale, and tripled in volume.
- Cool to room temperature.
Step 2: Mascarpone Folding
- Beat mascarpone briefly to loosen.
- Gently fold into the cooled zabaglione until smooth (avoid overmixing).
Step 3: Dip Ladyfingers
- Pour cooled espresso (and liqueur, if using) into a shallow dish.
- Quickly dip each ladyfinger (1–2 seconds per side)—do not soak.
Step 4: Assemble Layers
- Layer 1: Arrange dipped ladyfingers in a 9x13" dish.
- Layer 2: Spread half the mascarpone mixture evenly.
- Repeat with another layer of ladyfingers and remaining cream.
Step 5: Chill & Serve
- Refrigerate for 6+ hours (best overnight).
- Dust with cocoa powder before serving.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 22g |
| Saturated Fat | 13g |
| Protein | 7g |
| Carbohydrates | 30g |
| Sugar | 18g |
| Fiber | 1g |
| Cholesterol | 190mg |
| Sodium | 50mg |