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Classic Italian Espresso Tiramisuitalian
PlateMap recipe · #56

Classic Italian Espresso Tiramisu

Ladyfingers dipped in espresso and layered with a light mascarpone cream, dusted with cocoa.

41+ waiting: Plus 6 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
8Servings
mediumDifficulty

Makes: One 20 × 30 cm dish, 8 squares

Prep:
35 minutes
Cook:
6 minutes
Waiting:
6 hours (chilling, at least 6 hours)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Coffee

    10 minutes

    Brew the espresso and let it cool completely.

    Success cue

    The coffee is at room temperature.

  2. 02

    Zabaglione

    6 minutesLow heat

    Separate the eggs. Whisk the yolks with the sugar in a bowl set over a pan of barely simmering water for 6 minutes.

    Success cue

    The mixture is pale and thick and falls in a ribbon.

    Watch out

    Do not let the bowl touch the water, or the yolks will scramble.

  3. 03

    Mascarpone

    12 minutes

    Let it cool for 10 minutes, then fold in the mascarpone.

    Success cue

    The mixture is smooth with no lumps.

  4. 04

    Egg whites

    5 minutes

    Whisk the egg whites to stiff peaks and fold them into the mascarpone mixture in three additions.

    Success cue

    The mixture is light and holds soft peaks.

    Watch out

    The whites stay raw; use pasteurized eggs.

  5. 05

    Layering

    10 minutes

    Dip each ladyfinger in the coffee for 1 second per side and lay half of them in a dish. Cover with half of the mascarpone mixture and repeat.

    Success cue

    The biscuits are moist but still hold their shape.

  6. 06

    Chilling

    6 hours

    Cover and refrigerate for at least 6 hours.

    Success cue

    The tiramisu is firm and cuts cleanly.

  7. 07

    Serve

    1 minute

    Dust with the cocoa powder just before serving.

    Success cue

    The top is evenly covered with cocoa.

Cooking tips

Extra tip

Chilling for at least 6 hours allows the espresso and mascarpone flavors to merge into one unified texture.

  • • Dip the ladyfingers for 1 second only; they soak up liquid fast and turn soft if left longer.

Common mistakes

  • • Soaking the ladyfingers too long, so the layers turn wet.
  • • Stirring the whites in hard, which knocks out the air.
  • • Serving it before the 6 hours of chilling, when it is still loose.

Serving ideasServe cold with an espresso. Cut it with a knife dipped in hot water for clean squares.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 505
Protein
10.0g
Carbs
37.9g
Fat
35.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Egg, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How long does tiramisu keep?

Up to 2 days, covered, in the fridge. The egg whites are raw, so do not leave it at room temperature for more than 2 hours.

Can I freeze it?

Yes, for up to 1 month. Thaw it overnight in the fridge and dust the cocoa after thawing.

Can I make it without raw egg whites?

Use pasteurized eggs, or replace the whites with 200 g of heavy cream whipped to soft peaks.

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