What is the difference between Italian and American tiramisu?

Traditional Italian tiramisu follows the classic recipe—espresso-dipped ladyfingers, mascarpone, egg yolks, sugar, and cocoa powder. It’s rich, creamy, and lightly sweet. American tiramisu often includes variations such as whipped cream, cream cheese instead of mascarpone, and additional flavors like chocolate or caramel. Some versions also use instant coffee instead of brewed espresso.

Can you make tiramisu without raw eggs?

Yes! If you’re concerned about using raw eggs, you can: - Use pasteurized eggs , which are safe to eat raw. - Cook the egg yolks and sugar over a double boiler to gently thicken them before mixing with mascarpone. - Substitute whipped heavy cream for a no-egg version, though it will have a lighter texture.

How long does tiramisu last in the fridge?

Classic Italian Tiramisu should be stored in an airtight container in the fridge and is best eaten within 2-3 days . The flavors actually improve as it rests, making it a great make-ahead dessert!

Is tiramisu a healthy dessert?

Tiramisu is an indulgence, but it does have some redeeming qualities: Mascarpone provides healthy fats that contribute to a creamy texture. Espresso contains antioxidants that may have health benefits. Lower-sugar versions can be made by reducing the sugar in the mascarpone mixture.

Classic Italian Tiramisu: A Timeless Dessert

Description

Make the best Classic Italian Tiramisu with this easy, authentic recipe. Rich layers of espresso, mascarpone, and cocoa create the perfect dessert!

Ingredients

Scale

1 ½ cups espresso, cooled
3 tbsp Marsala wine (or coffee liqueur)
6 egg yolks
¾ cup granulated sugar
1 ¾ cups mascarpone cheese, softened
1 ¼ cups heavy whipping cream
24 ladyfingers (Savoiardi biscuits)
¼ cup unsweetened cocoa powder, for dusting

Instructions

Brew espresso, let it cool, and mix with Marsala wine (optional).
In a bowl, whisk egg yolks and sugar over a double boiler until thick. Let it cool.
Fold mascarpone cheese into the mixture until smooth.
In a separate bowl, whip heavy cream until soft peaks form. Fold into the mascarpone mixture.
Quickly dip each ladyfinger into the espresso mixture and layer in a dish.
Spread half of the mascarpone mixture over the ladyfingers. Repeat layers.
Refrigerate for at least 4 hours (overnight for best results).
Dust with cocoa powder before serving.

Notes

Use high-quality mascarpone – Low-quality brands may result in a runny or grainy texture. Always choose fresh, high-fat mascarpone for the creamiest results.
Don’t over-soak the ladyfingers – A quick dip in espresso (about 1-2 seconds) is enough. If they absorb too much liquid, your tiramisu may become too soggy.
Chill for at least 4 hours – Tiramisu tastes best after it has had time to set. Overnight chilling is ideal for deeper flavor and perfect texture.
Dust with cocoa powder right before serving – If added too early, it can become damp and lose its airy texture. Freshly dusted cocoa gives it a rich finish.
For a non-alcoholic version – Skip the Marsala wine or coffee liqueur and replace it with vanilla extract or almond extract for extra flavor.
Make-ahead friendly – Classic Italian Tiramisu is perfect for preparing in advance, making it a great dessert for parties or special occasions.

Prep Time: 20 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Calories: 320 kcal
Sodium: 50 mg
Fat: 20 g
Saturated Fat: 10 g
Carbohydrates: 30 g
Protein: 6 g
Cholesterol: 120 mg

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