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Authentic Classic Italian Tiramisu

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Authentic classic Italian tiramisu recipe featuring rich zabaglione egg yolk cream, imported Italian mascarpone, espresso-soaked savoiardi ladyfingers, and a velvety dusting of dark Dutch cocoa powder. No gelatin required.

Ingredients

Scale
  • 6 large pasture-raised egg yolks, at room temperature
  • 3/4 cup (150g) granulated cane sugar
  • 16 oz (450g) authentic Italian mascarpone cheese, cold
  • 1 cup (240ml) heavy whipping cream (36% to 40% milkfat), chilled
  • 1 1/2 cups (360ml) strong freshly brewed Italian espresso or dark moka pot coffee, cooled to room temperature
  • 2 tablespoons dark rum, Marsala wine, or coffee liqueur (optional, for authentic aroma)
  • 1 teaspoon pure Madagascar vanilla extract
  • 1 package (approx. 24 to 30 cookies / 200g) authentic Italian Savoiardi ladyfingers (hard crisp variety)
  • 3 tablespoons Dutch-process unsweetened dark cocoa powder, for dusting
  • 2 oz (60g) dark bittersweet chocolate (70% cacao), finely shaved (optional garnish)

Instructions

  1. Brew and Flavor the Espresso Soak: Brew fresh Italian espresso using a moka pot or espresso machine. Pour into a wide, shallow bowl, stir in the dark rum or Marsala wine, and let cool completely to room temperature. Do not dip cookies into hot espresso, or they will turn soggy immediately.
  2. Whip the Silky Sabayon Base: In a heatproof glass or stainless steel bowl set over a pot of barely simmering water (bain-marie, ensuring the bowl does not touch water), whisk together the egg yolks and granulated sugar continuously for 6 to 8 minutes. The mixture should become pale yellow, doubled in volume, and reach 160°F (71°C) to safely pasteurize the yolks and dissolve the sugar granules completely. Remove from heat and allow to cool for 5 minutes.
  3. Incorporate Cold Mascarpone and Whipped Cream: In a separate chilled bowl, whip the heavy cream and vanilla extract to stiff peaks. Gently fold the cold mascarpone cheese into the cooled egg yolk sabayon until smooth and lump-free. Then, using a silicone spatula, gently fold in the whipped cream in three additions until a luscious, cloud-like cream forms. Do not overmix.
  4. Dip Ladyfingers and Assemble Layers: Quickly dip each savoiardi ladyfinger into the cooled espresso for exactly 1 to 2 seconds total (a swift roll on both sides). Arrange a single tight layer across the bottom of an 8×8-inch or 9×9-inch ceramic or glass baking dish. Spread half of the velvety mascarpone cream evenly over the ladyfinger layer. Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone cream. Smooth the top with an offset spatula, or pipe elegant rosettes using a round pastry tip.
  5. Chill and Dust with Dark Cocoa: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight (12 to 24 hours), to allow the ladyfingers to soften into a delicate cake-like texture and flavors to marry. Right before slicing and serving, generously dust the top through a fine-mesh sieve with unsweetened Dutch cocoa powder and garnish with dark chocolate shavings. Slice cleanly with a warm knife and serve cold!

Notes

Always use crisp, hard Italian Savoiardi ladyfingers rather than soft sponge ladyfingers. Soft ladyfingers absorb liquid too quickly and become mushy. Keep the mascarpone chilled until ready to fold; warm mascarpone can curdle when beaten.

Find it online: https://sccrim.com/tiramisu-recipe/