Classic Tiramisu


250 min

Classic Tiramisu

Classic Tiramisu Photo 1


Desserts Cake


250 min


12 persons




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Author: Monica Feluchi

Tiramisu is, probably, one of the most popular (and the tastiest) desserts in the world. It belongs to the Italian cuisine and consists of ladyfingers that are soaked in espresso and rum and then topped with a mix of mascarpone cheese and custard (known as Zabaione). The dessert is multi-layered. There are numerous variations of the Tiramisu recipe, but let’s learn how to cook the classic variant of it! 


  • rum : 7 Tbsp (dark)
  • instant espresso powder : 1.5 Tbsp (to mix with coffee if you don't have actual espresso)
  • sugar : 0.75 cup
  • black coffee : 2.5 cup
  • mascarpone cheese : 3 cup
  • yolk : 6 piece
  • Savoiardi biscuits : 40 piece
  • cocoa powder : 7 Tbsp (for dusting)
  • salt : 0.25 tsp
  • heavy cream : 1 cup
  • dark chocolate : 0.5 piece (for grating on top)

Metric Conversion

Stages of cooking

  1. Take a baking dish and pour strong coffee and espresso inside.

    Classic Tiramisu Photo 2
  2. Then add 4 tablespoons of dark rum. Mix well to get a smooth mass.

    Classic Tiramisu Photo 3
  3. Take a medium-sized bowl and add the egg yolks inside.

    Classic Tiramisu Photo 4
  4. Whisk the egg yolks well.

    Classic Tiramisu Photo 5
  5. Now, add salt, sugar and 1/3 cup of heavy cream.

    Classic Tiramisu Photo 6
  6. Place a medium-sized sauce pan over medium fire with about one inch of water in it. Once the water starts simmering, set the bowl with the egg mixture over the pan. Carefully, stir the egg mixture for about 5-7 minutes until the custard is ready.


    Classic Tiramisu Photo 7
  7. Add 3 more tablespoons of rum.

    Classic Tiramisu Photo 8
  8. Place the custard in your stand mixer's bowl. Then add in 3 cups of mascarpone cheese.

    Classic Tiramisu Photo 9
  9. Whisk mascarpone and custard together for about a minute at medium speed until it is smooth.

    Classic Tiramisu Photo 10
  10. Take a ladyfinger cookie (Savoiardi) and dunk half a side in the coffee mix. Roll it over, remove it, and place it into a baking dish. You don't need to fully submerge the ladyfinger. Otherwise, they may become soggy. Repeat this step until the bottom of the baking dish is lined with the ladyfingers.

    Classic Tiramisu Photo 11
  11. Now, whisk chilled heavy cream at high speed of a mixer. Do not over it. Otherwise, it may become lumpy and buttery. Gradually, stir the heavy cream with custard and cheese mixture.

    Classic Tiramisu Photo 12
  12. Spread half of the mixture onto the ladyfingers layer in the baking dish.

    Classic Tiramisu Photo 13
  13. Top the mascarpone mixture evenly with cocoa.

    Classic Tiramisu Photo 14
  14. Add another layer of ladyfingers that were dipped in the coffee mixture just as you did in the earlier step.

    Classic Tiramisu Photo 15
  15. Add the rest of the mascarpone mixture on top of the ladyfingers.

    Classic Tiramisu Photo 16
  16. Top with a final layer of cocoa powder. Grate dark chocolate all over the top of the cocoa powder. Your Tiramisu is ready now! Enjoy!

    Classic Tiramisu Photo 17

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