Name: Creamy Classic Tiramisu
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 16 oz mascarpone, cold; 2 cups heavy whipping cream, cold; 1 1/2 teaspoons vanilla extract; 1 1/2 cups espresso or strong coffee, at room temperature; 6 tablespoons rum, divided; 40 ladyfingers (Savoiardi, the crisp dry kind); 2 to 3 tablespoons unsweetened cocoa powder

The wooden spoon splintered slightly near the handle while I stirred the warm yolks and sugar on the stove. My grandmother always said that a dessert worth waiting for requires a little patience at the very beginning.

This classic tiramisu brings together espresso, rich mascarpone, and crisp ladyfingers in a way that feels special enough for Sunday dinner yet straightforward enough for any weekend project.

It is the kind of dessert that gets better when you let it sit overnight in the back of the fridge. Every bite relies on the contrast between bitter coffee and sweet cream.

I’ve learned that rushing the chilling time ruins the layers, so plan ahead for the best results.

Prep: 35 minutes · Cook: 12 minutes · Total: about 8 hours 45 minutes · Serves: 12

How do you make classic tiramisu set properly without running? To keep classic tiramisu from running when sliced, you must whip the heavy cream to medium-stiff peaks and chill the assembled dessert for at least eight hours.

This resting time lets the dry ladyfingers absorb the espresso mixture completely while the mascarpone mixture firms up into clean, sliceable layers.

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The Ingredient List

6 large egg yolks
3/4 cup granulated sugar
16 oz mascarpone, cold
2 cups heavy whipping cream, cold
1 1/2 teaspoons vanilla extract
1 1/2 cups espresso or strong coffee, at room temperature
6 tablespoons rum, divided
40 ladyfingers (Savoiardi, the crisp dry kind)
2 to 3 tablespoons unsweetened cocoa powder

A Few Notes on the Ingredients

Mascarpone is the heavy lifting agent here, so keep it cold until you’re ready to mix. If it’s too warm, the cream can separate and turn grainy, which ruins the velvety texture of the filling.

Make sure to buy the dry, crisp Italian ladyfingers rather than the soft sponge cake style, because the soft ones turn to mush immediately.

Vanilla extract rounds out the sweetness in the cream mixture. Use real extract rather than imitation vanilla for the best flavor payoff.

When it comes to the coffee, brew it ahead of time so it reaches room temperature before you start dipping the biscuits.

The rum splits between the coffee soak and the mascarpone cream, adding a warm background note. You’ll want to measure it out before you start assembling so you don’t forget to divide it properly.

How I Make It

Heat the yolks and sugar to 160°F, whisking 10 to 12 minutes. Combine the egg yolks and granulated sugar in a heatproof bowl set over a pot of simmering water, whisking constantly until the mixture thickens and reaches 160°F as checked with a thermometer, about 12 minutes.
Beat in the chilled mascarpone cheese. Remove the bowl from the heat and gently beat in the cold mascarpone until the mixture is completely smooth and free of lumps.
Whip the cream to medium peaks. Pour the cold heavy whipping cream and vanilla extract into a separate large bowl, beating with an electric mixer until medium-stiff peaks form, about 2 minutes.
Fold the whipped cream into the custard. Add the whipped cream to the mascarpone mixture in batches, folding gently with a spatula until fully combined without defatting the cream.
Mix the coffee and rum together. Pour the room temperature espresso and half of the rum into a shallow dish, stirring them to combine before you start dipping.
Dip the ladyfingers briefly. Dip each Savoiardi ladyfinger into the coffee mixture for 2 to 3 seconds on each side, making sure not to submerge them too long or they will fall apart.
Layer the soaked ladyfingers in the dish. Arrange a single layer of the dipped ladyfingers across the bottom of a 9 x 13-inch baking dish, breaking a few in half to fill any large gaps.
Spread half of the mascarpone cream. Spoon half of the mascarpone mixture over the ladyfinger layer, spreading it evenly across the top with a small offset spatula.
Repeat the layers once more. Add a second layer of dipped ladyfingers over the cream, then top with the remaining mascarpone mixture, smoothing the surface flat.
Chill the tiramisu thoroughly. Cover the baking dish tightly and refrigerate for at least 8 hours, or up to 24 hours, so the dessert sets firmly before serving.
Dust with cocoa powder before serving. Sift the unsweetened cocoa powder thickly over the top of the chilled dessert right before you cut and serve it.

Storage and Make-Ahead

Store leftover tiramisu covered tightly with plastic wrap in the refrigerator for 3 to 4 days. The ladyfingers will continue to soften as it sits, but the structure holds up well if kept cold.

You can also freeze classic tiramisu for up to 1 month wrapped airtight, though the texture of the cream changes slightly after thawing. Thaw it overnight in the refrigerator before serving it cold.

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