I love tiramisu. This classic Italian dessert is wonderfully simple to prepare, beautifully creamy, and always the kind of sweet treat that brings everyone back for another spoonful.
I made a large dish of tiramisu for our Christmas dinner, and we were lucky enough to have leftovers the next day.
And yes, leftover tiramisu is something I will happily enjoy any day of the week.
Perfect for holidays, family dinners, birthdays, celebrations, or a quiet weekend meal, tiramisu has a timeless charm. The sweet mascarpone cream is smooth and delicate, the coffee-soaked savoiardi add just the right amount of depth, and the dusting of cocoa powder brings everything together with a gentle bittersweet finish.
This easy tiramisu recipe is rich without feeling heavy, elegant without being complicated, and ideal when you want a make-ahead dessert that tastes even better after resting in the refrigerator. Each layer softens beautifully as the savoiardi absorb the strong coffee, creating that signature texture that makes tiramisu so irresistible.
The combination of mascarpone, eggs, sugar, coffee, and cocoa is simple, but the result is unforgettable. Every bite is creamy, airy, and deeply satisfying. It is the kind of dessert that looks impressive on the table yet requires only a handful of ingredients and a little patience while it chills.
From our table to yours, enjoy this classic Italian tiramisu dessert.
If you enjoy this delicious Tiramisu – Classic Italian Dessert recipe, look at my other recipes.
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Tiramisu – Classic Italian Dessert
Ingredients
- 14 ounces savoiardi cookies
- 14 ounces mascarpone
- 4 eggs
- 4 ounces sugar
- 2 small cups of strong coffee
- cocoa powder
Instructions
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Separate the egg whites from the yolks and place them in two separate bowls.
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Beat the egg yolks with the sugar until the mixture becomes creamy and smooth. Add the mascarpone and mix until fully combined.
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In a separate bowl, beat the egg whites until soft peaks form.
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Gently fold the beaten egg whites into the mascarpone mixture, keeping the cream light and airy.
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Dip the savoiardi briefly into the strong coffee. Do not soak them too long, or they may become too soft. Arrange them in a serving dish large enough for two layers.
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Spread a layer of mascarpone cream over the first layer of coffee-dipped savoiardi.
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Continue layering the savoiardi and cream, finishing with a final layer of mascarpone cream on top.
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Refrigerate for a couple of hours. Just before serving, dust the top generously with cocoa powder and enjoy.
Nutrition
| Carbohydrates: 59g
| Protein: 15g
| Fat: 38g
| Saturated Fat: 21g
| Cholesterol: 321mg
| Sodium: 175mg
| Potassium: 115mg
| Sugar: 18g
| Vitamin A: 1450IU
| Calcium: 140mg
| Iron: 2.9mg
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
- Course: Classics, Desserts
- Cuisine: Italian
Did you make this?
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