Italian · Desserts

Classic tiramisu

Name: Classic tiramisu
Prep time: 35 min
Cook time: 8 min
Total time: 8 h 43 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 1 1/2 cups (360 grams) strong espresso or coffee, cooled; 2 tablespoons Marsala wine or dark rum, optional; 6 large egg yolks; 2/3 cup (133 grams) granulated sugar; 16 ounces (454 grams) mascarpone, cool but pliable; 1 1/2 cups (360 grams) cold heavy cream; 1 teaspoon vanilla extract; 1 package (7 ounces) crisp Italian ladyfingers (savoiardi); 2 tablespoons unsweetened cocoa powder; 1 ounce dark chocolate, finely grated, optional

Espresso-soaked ladyfingers layered with airy mascarpone cream and a dark cocoa finish.

About 8 hr 45 minTotal

About 45 minActive

$$Cost

AdvancedDifficulty

Makes 9 servings

Equipment

Any medium bowl with room to whisk without splashing works here.
Best steady grip
OXO Good Grips Stainless Mixing Bowl Set
View at Amazon
Best value with lids
Cuisinart Stainless Mixing Bowls with Lids
View at Amazon
Another workable path: Any medium bowl with room to whisk without splashing works here.
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How we chose
Research-backed · reviewed Aug 2026
We compared stainless mixing-bowl sets for stability while whisking, useful size range, nesting, lids, durability, and cleaning. Hands-on comparisons informed the fit labels; manufacturer specifications established the exact sets. Kwilt has not used these bowls.
OXO Good Grips Stainless Mixing Bowl Set: The grippy bases help a bowl stay planted while one hand whisks and the other adds dashi or seasoning. Trade-off: The thicker insulated construction costs more and nests less compactly than plain stainless restaurant-style bowls.
Cuisinart Stainless Mixing Bowls with Lids: Three durable sizes and fitted lids make the set useful for prep and storage without paying for a specialized base. Trade-off: The plain stainless bottoms do not grip the counter, so a damp towel may help when whisking vigorously.
Another workable path: Any clean medium bowl with enough room to beat the eggs without splashing will work. A pouring lip or nonslip base is helpful, not required.
Sources
Reviewed hands-on comparison
America's Test Kitchen bowl review
Professional baker recommendations

Ingredients

1× recipe · Makes 9 servings

1 1/2 cups (360 grams) strong espresso or coffee, cooled
2 tablespoons Marsala wine or dark rum, optional
6 large egg yolks
2/3 cup (133 grams) granulated sugar
16 ounces (454 grams) mascarpone, cool but pliable
1 1/2 cups (360 grams) cold heavy cream
1 teaspoon vanilla extract
1 package (7 ounces) crisp Italian ladyfingers (savoiardi)
2 tablespoons unsweetened cocoa powder
1 ounce dark chocolate, finely grated, optional

Instructions

Combine cooled espresso and optional Marsala. Set a over barely simmering water without touching it. Whisk yolks and sugar constantly until pale, thick, and 160°F, 6 to 8 minutes. Remove and cool 10 minutes.
Whisk mascarpone briefly until smooth, then fold in the cooked yolk mixture. Whip cold cream and vanilla to medium peaks and fold into mascarpone in three additions, preserving the air.
Dip each ladyfinger in coffee for about 1 second per side; do not soak until limp. Arrange one snug layer in an 8-inch square dish, spread with half the mascarpone cream, and repeat with remaining ladyfingers and cream.
Cover and refrigerate at least 8 hours or overnight so the coffee, biscuit, and cream become cohesive. Dust generously with cocoa and optional grated chocolate immediately before serving. Keep refrigerated and serve within 3 days.

ItalyItalian dessert traditions

From the table

About this recipe

Tiramisù is Italy’s coffee-and-mascarpone layered dessert, though accounts of its exact twentieth-century birthplace differ; its name is commonly understood as an energizing “pick me up.”

Tiramisù is widely understood as Italy's coffee-and-mascarpone layered dessert, though accounts of its precise twentieth-century origin differ. The name is often translated as “pick me up,” fitting its espresso character. This version cooks the yolk foam to 160°F for a safer home method while preserving mascarpone, savoiardi, coffee, cocoa, and the long chill that turn separate layers into the familiar spoonable dessert. This Kwilt version follows the reviewed household adaptation: Preserve the highly rated coffee-savoiardi-mascarpone-cocoa architecture, use a 160°F yolk foam for home safety, and keep alcohol optional without replacing the dessert's essential espresso bitterness.

Sources

Dinner does not stop at the recipe