Classic Tiramisu Recipe — Italy's Most Beloved Dessert

Few desserts are as universally loved as a classic Tiramisu. Coffee-soaked ladyfingers, a cloud-like mascarpone cream and a generous dusting of dark cocoa — this no-bake Italian masterpiece is elegant, deeply flavourful and surprisingly simple to make at home.

The Secret to Perfect Tiramisu

The two most common mistakes are over-soaking the ladyfingers and deflating the egg whites. Ladyfingers should be dipped for just one second per side — they will absorb more moisture as the dessert chills. For the cream, folding the whipped egg whites gently in three additions is what gives tiramisu its signature light, airy texture.

Is It Safe to Use Raw Eggs?

Traditional tiramisu uses raw eggs. For extra safety, use pasteurised eggs which are widely available in supermarkets. Alternatively, skip the egg whites entirely and use 100ml of lightly whipped heavy cream folded into the mascarpone instead — the result is slightly denser but equally delicious.

Get the Full Recipe

Our Classic Tiramisu printable recipe card includes the complete ingredient list, step-by-step directions, chef's notes, wine pairing suggestions, substitutions and storage tips — all in English, Spanish and French. Instant digital download, print at home on US Letter paper.

👉 Download the Classic Tiramisu Recipe Card on Etsy