Tiramisu is one of those classics that makes just about everyone happy. Creamy, light, and featuring that signature blend of coffee and cocoa. It’s a dessert that’s always a hit: after a dinner party, during the holidays, or just because you’re in the mood for something sweet. And the best part is: this is an easy classic tiramisu recipe that you can easily make ahead of time.
Table of Contents
Why this Recipe Works
What I love so much about this classic tiramisu recipe is that it’s wonderfully light and doesn’t get too heavy. By beating the egg yolks well and gently folding everything together, you get a soft, creamy mixture that everyone keeps coming back for.
Best Classic Tiramisu Recipe
What makes this the best recipe is mainly the balance. Not too heavy, not too sweet, and above all, wonderfully light. The trick is in beating the egg yolks well with sugar and gently folding in the whipped cream. Take your time with this step, because that really makes all the difference.
Just like with classics such as a chocolate lava cake or a beautiful pavlova, it’s all about simplicity and technique. If you do it right, you won’t need many extras.
‘Cheer Me Up´
The name comes from Italian and literally means “pull me up” or “cheer me up.” And let’s be honest: that’s exactly what this dessert does! The combination of coffee, sugar, and creamy mascarpone was originally seen as a real pick-me-up. It’s no wonder, then, that it has become one of the most beloved Italian desserts.
Just like with Italian classics such as pasta carbonara or a good tomato risotto, the power of this classic tiramisu recipe lies in its simplicity and the right ingredients.
So, what do I need?
Like in all my tiramisu recipes, such as my pistachio tiramisu or lemon tiramisu, you’ll need these basics:
- Mascarpone: provides the creamy base
- Espresso (cooled): for that distinctive coffee flavor
- Ladyfingers: soak up the coffee and provide structure
- Heavy cream: makes it extra light and fluffy
- Sugar: to lightly sweeten the mascarpone cream
- Amaretto: classic liqueur, adds extra depth of flavor
- Egg yolks: adds volume and creates a smooth, rich cream
- Cocoa powder: essential as a finishing touch
How To Make a Classic Tiramisu
Step 1 – Whipping the egg whites
Beat the egg yolks and sugar until light and fluffy.
Step 2 – Mixing with mascarpone
Gently fold the mascarpone into the mixture, followed by the whipped cream.
Step 3 – Dipping the lady fingers
Dip the ladyfingers one by one into the coffee and amaretto mixture.
Step 4 – Building the layers
Build the layers one by one in a large bowl.
FAQ Classic Tiramisu Recipe
Can I prepare the tiramisu ahead of time?
Yes, absolutely. Tiramisu actually tastes even better if you let it set in the fridge overnight.
Can I replace the raw egg yolks?
Yes, you can replace the egg yolks with extra whipped cream or mascarpone.
Can I leave out the alcohol?
Sure, you can replace this with a dash of almond extract or Amaretto syrup, for example.
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 500 gram mascarpone
- 200 ml espresso (cooled)
- 175 gram ladyfingers
- 150 ml heavy cream
- 100 gram sugar
- 75 ml Amaretto
- 4 egg yolks
- Optional: 100 ml whipped cream – use this to make the swirls on top of the tiramisu + extra cocoa
Equipment
- Deep plate
- Mixing bowl
- Hand mixer or whisk
- Large (baking) dish
INSTRUCTIONS (how to make this recipe):
- Mix the espresso with the Amaretto in a deep plate.
- Whip the cream in a clean bowl until stiff and set it aside.
- Beat the egg yolks together with the sugar for about 5 minutes until the mixture is almost white and fluffy.
- Soften the mascarpone and then gently fold in the egg yolk mixture. Do this carefully so it stays nice and fluffy.
- Then gently fold in the whipped cream.
- Now take a large (baking) dish.
- Dip the ladyfingers, one by one, into the coffee and liqueur mixture and cover the bottom of the (baking) dish with a layer of ladyfingers.
- Spread a layer of the light whipped cream/mascarpone mixture over that.
- Add another layer of ladyfingers on top and finish with a layer of the whipped cream/mascarpone mixture.
- Refrigerate for at least 2 hours, preferably overnight, to set.
- Just before serving, sprinkle a little cocoa powder on top. Or, using a piping bag (no tip needed), pipe small swirls of the whipped cream (see quantity under “optional”) and sprinkle a little cocoa powder over them. Enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
