Tiramisu topped with cocoa powder on a white cake stand, placed on a wooden board in a kitchen setting.

Classic Tiramisu

Tiramisù roughly translates to “pick me up,” which is exactly what this beautiful no-bake, make ahead dessert will do. It’s the perfect way to finish a meal, and it’s one of my most popular dessert recipes in my new book, The Art of Italian Cooking. It also has a loyal following of fans on social media, so I decided it was time to share all the details with you, my macaroni family. Make a batch this weekend to experience the perfect balance of rich espresso and decadent mascarpone cream!

Illustration of the pasta queen golden crown with five rounded points and a row of circular decorations at the base.

Classic Tiramisu

Serves servings

Ingredients

Imperial or Metric

1 cup strong espresso
1/4 cup Marsala wine optional
4 egg yolks
2 tablespoons light brown sugar
2 cups mascarpone cheese at room temperature
28 ladyfinger cookies
1/4 cup unsweetened cocoa powder, or enough to cover the entire top

Method

In a shallow bowl, combine the espresso and Marsala (if using). Set aside.
In a stand mixer fitted with the whisk (or in a medium bowl with a hand mixer), beat the egg yolks at medium speed for 2 minutes. Add the brown sugar and continue to whisk for an additional 2 minutes, or until the sugar starts to dissolve. Add about 1/2 cup of the mascarpone and mix until combined. Add the remaining mascarpone and whisk until the cream is light and fluffy. Set aside.
Dip each side of a ladyfinger very well into the espresso mixture. Drench it. Arrange in the bottom of an 8 × 8-inch baking pan (or preferred container) until the bottom of the pan is covered. Add half of the mascarpone cream and smooth into an even layer. Repeat with the remaining ladyfingers, followed by a final layer of the mascarpone cream.
Use a sieve or flour sifter to dust the entire surface with a thick layer of cocoa powder, then cover with foil and set in the fridge for at least 3 hours before serving.