Classic Creamy Tiramisu with Soft Soaked Biscuits and a Lush Mascarpone Filling

Classic Creamy Tiramisu is the kind of dessert that feels like a hug in a dish. Made with soft, espresso-soaked ladyfinger biscuits layered with a smooth and lush mascarpone cream, this Italian classic is rich, elegant, and surprisingly easy to make at home. Whether I’m serving it for a holiday, dinner party, or just a cozy night in, it’s always a crowd-pleaser.

Why You’ll Love This Recipe

I love this tiramisu because it’s full of contrasting textures and bold flavors—light, creamy layers balanced by the deep richness of coffee and a hint of cocoa. It doesn’t require baking, it’s made ahead of time, and it only gets better as it chills. It’s timeless, indulgent, and absolutely foolproof.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ladyfinger biscuits (savoiardi)
strong brewed espresso or coffee, cooled
mascarpone cheese
egg yolks
granulated sugar
heavy cream
vanilla extract
unsweetened cocoa powder (for dusting)
optional: dark rum, coffee liqueur, or Marsala wine (for soaking liquid)
optional garnish: shaved chocolate or chocolate curls

directions

1. The espresso or strong coffee and let it cool.

2. In a heatproof bowl, I whisk the egg yolks and sugar together, then place the bowl over a pot of simmering water (double boiler method). I whisk constantly until the mixture thickens slightly and the sugar dissolves. I remove it from heat and let it cool.

3. In a separate bowl, I whip the heavy cream with vanilla until soft peaks form.

4. I gently fold the mascarpone into the cooled egg mixture until smooth, then fold in the whipped cream until fully combined and fluffy.

5. I quickly dip each ladyfinger into the coffee mixture, just long enough to soften but not fall apart, and layer them in the bottom of a baking dish.

6. I spread half the mascarpone mixture over the ladyfingers, smoothing the top. I repeat the layers with more soaked ladyfingers and the remaining mascarpone cream.

7. I cover and refrigerate the tiramisu for at least 6 hours, or overnight for best results.

8. Just before serving, I dust the top generously with cocoa powder and add chocolate shavings if I want to dress it up.

Servings and timing

This recipe makes about 8 servings. Prep time is 30 minutes, and chill time is at least 6 hours (or overnight), so it’s perfect to make ahead.

Variations

Sometimes I flavor the cream with a little orange zest or cinnamon for a twist. I’ve also used flavored liqueurs like hazelnut or almond in place of traditional Marsala. When I want a kid-friendly version. For a fancier presentation, I’ve made individual servings in cups or jars.

storage/reheating

I store tiramisu tightly covered in the fridge for up to 3 days. It’s a chilled dessert and doesn’t need reheating. I don’t recommend freezing it, as the texture of the mascarpone cream can change once thawed.

FAQs

Can I use whipped topping instead of fresh cream?

Yes, I’ve used whipped topping when in a rush. It’s a little less rich, but still holds up well.

What can I substitute for mascarpone?

If I can’t find mascarpone, I use a mix of softened cream cheese, sour cream, and a bit of heavy cream to mimic the texture and taste.

Are raw eggs safe in tiramisu?

This recipe uses a double boiler to gently cook the egg yolks. For extra safety, I can also use pasteurized eggs.

Can I make this without coffee?

Yes, I’ve made it with hot chocolate or chai tea for a different flavor that still works beautifully.

Why does tiramisu need to chill so long?

Chilling helps the layers set and lets the flavors meld together, giving it that signature soft, creamy texture.

Conclusion

Classic Creamy Tiramisu with Soft Soaked Biscuits and a Lush Mascarpone Filling is the ultimate make-ahead dessert. It’s luxurious, silky, and layered with bold espresso flavor that keeps me coming back for just one more bite. Whether I serve it casually or dress it up, it’s always a guaranteed hit.