Authentic Italian Tiramisu Recipe: The Classic No-Bake Dessert with Coffee & Mascarpone
This traditional tiramisu recipe stays true to its Italian roots with layers of espresso-dipped ladyfingers and a luxuriously creamy mascarpone filling. Unlike modern variations, this authentic version uses the original technique perfected in Veneto, delivering the perfect balance of bold coffee flavor and delicate sweetness. A showstopping dessert that requires no baking, just patience for the flavors to meld into perfection.
Prep Time:
30 minutes
Cook Time:
6 hours
Calories:
Approximately 380 kcal per serving
ingredients
For the Coffee Mixture:
2 cups freshly brewed espresso, cooled
3 tbsp granulated sugar
2 tbsp Marsala wine (or dark rum)
For the Zabaglione Cream:
4 large egg yolks
½ cup granulated sugar
16 oz (2 cups) mascarpone cheese, room temperature
1¼ cups heavy whipping cream
1 tsp pure vanilla extract
For Assembly:
24-30 Italian ladyfinger cookies (savoiardi)
3 tbsp unsweetened cocoa powder
Directions——————
1. Prepare the Coffee Dip:
Combine cooled espresso, sugar, and Marsala in a shallow bowl. Stir until sugar dissolves.
2. Make the Zabaglione Cream:
Whisk egg yolks and sugar in a heatproof bowl over simmering water (double boiler) for 8-10 minutes until pale, thick, and tripled in volume.
Remove from heat and beat in mascarpone until smooth.
In a chilled bowl, whip cream and vanilla to stiff peaks.
Gently fold whipped cream into mascarpone mixture in three additions.
3. Assemble the Tiramisu:
Quickly dip ladyfingers in coffee (1 second per side) and arrange in a single layer in a 9×13-inch dish.
Spread half the cream mixture evenly over cookies.
Repeat with another layer of dipped ladyfingers and remaining cream.
Cover with plastic wrap touching the surface to prevent skin forming.
4. Chill & Serve:
Refrigerate at least 6 hours (preferably 24 hours).
Before serving, dust liberally with cocoa powder using a fine sieve.
Frequently Asked Questions
1. Why no raw egg whites like some recipes?
Authentic versions use only yolks for a richer, smoother texture. The zabaglione method cooks them safely.
2. Can I omit alcohol?
Yes, but add ½ tsp vanilla extract to the coffee for depth. The Marsala enhances flavor and helps preserve the dessert.
3. Why do you dip ladyfingers so quickly?
Authentic savoiardi are porous – 1 second per side prevents sogginess while absorbing enough coffee flavor.
4. How do I prevent my cream from being runny?
Ensure your zabaglione reaches ribbon stage (holds shape when drizzled) and whip cream to stiff peaks.
5. Why wait 24 hours to serve?
This allows flavors to harmonize and texture to set properly – it’s truly better the next day.
Tools You'll Need
9×13-inch glass baking dish
Double boiler setup
Electric mixer
Fine-mesh sieve
Shallow dipping bowl
Rubber spatula
Tips
Use Illy or Lavazza espresso for authentic flavor
Dip ladyfingers with the sugar side down first
Chill your mixing bowl before whipping cream
For perfect layers, pipe the cream mixture
The plastic wrap “skin trick” prevents condensation
Aged Marsala (not cooking wine) makes all the difference
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-free: Use gluten-free ladyfingers
Dairy-free: Substitute with coconut mascarpone and coconut cream (texture will vary)
Alcohol-free: Replace Marsala with 1 tbsp coffee extract + 1 tbsp water
Conclusion
This authentic tiramisu deserves presentation as careful as its preparation:
Slice with Confidence: Use a thin knife dipped in hot water for clean cuts
Dust Creatively: Use stencils for decorative cocoa patterns
Pair Perfectly: Serve with vin santo or a shot of espresso
Garnish Simply: A single coffee bean or chocolate curl elevates elegance
True tiramisu aficionados know the magic happens when the layers meld overnight. We’d love to see your authentic creations – share with #RealItalianTiramisu and tell us about your experience making this classic! Che squisito!
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