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Classic tiramisu, layered with sponge fingers and dusted with cocoa powder
Creamy tiramisu layered with coffee-soaked sponge fingers and mascarpone.

Classic Italian tiramisu

Author: Flavelo
Recipes Cakes and Desserts

The name Tiramisu means 'pick me up' – referring to the caffeine and sugar within. This dessert is a textbook example of cold emulsions: fatty mascarpone and cream enriched with air (foam) create a stable cream held together by sponge fingers. The sponge plays a dual role: adding texture and absorbing coffee like a sponge, so every bite offers bitter espresso and sweet cream simultaneously.

🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Electric whisk
  • Two mixing bowls
  • Flat dish for coffee
  • Rectangular Pyrex or serving dish

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Brew the coffee, mix in the liqueur, and pour into a flat dish to cool.

Tip: It is important that it is cold, otherwise the sponge will immediately disintegrate and the cream will melt from it.
2 ✓

Whip the ice-cold double cream into stiff peaks.

Tip: The fat globules in cream are only capable of stably surrounding air bubbles when cold. If warm, it will turn into butter.
3 ✓

In another bowl, mix the mascarpone smooth with the icing sugar and vanilla, but do not overmix!

Tip: Only mix until the sugar dissolves. Mascarpone easily becomes runny from excessive mechanical action.
4 ✓

Carefully fold the whipped cream into the mascarpone with a spatula using large movements.

Tip: Do not break the foam! The goal is to remain in the cream, making it light.
5 ✓

Dip the sponge fingers into the coffee for a moment (just to touch), and line the bottom of the dish with them.

Tip: Via 'capillary action' the sponge will absorb moisture from the cream later, softening perfectly.
6 ✓

Smooth half the cream over, then another layer of coffee sponge, and finally the remaining cream.

Tip: Aim for even layers for a nice cross-section.
7 ✓

Refrigerate for at least 4 hours (but preferably overnight). Dust with cocoa powder before serving.

Tip: During resting (maturation) the flavours meld, and the sponge and cream become a unified consistency.

Recipe FAQ

The cream became too runny, why?
Either you overbeat the mascarpone (it curdled), or didn't whip the cream stiff enough. Only mix the mascarpone just enough to combine!
The sponge became soggy.
You soaked it too long. Only dip in the coffee for a moment (1 second), just so the surface is wet; the inside will moisten whilst standing.

Ingredients

  • 200 g Savoiardi biscuits (Ladyfingers)
  • 250 g Mascarpone (cold)
  • 200 ml Double cream (min. 30%, ice cold)
  • 3 tbsp Icing sugar
  • 1 packet Vanilla sugar
  • 200 ml Strong espresso coffee (cooled)
  • 2 tbsp Amaretto liqueur or rum
  • 2 tbsp Unsweetened cocoa powder (for dusting)