Best Italian Coffee Dessert

This classic tiramisu recipe brings authentic Italian luxury to your home kitchen with perfect balance of coffee-soaked ladyfingers and rich mascarpone cream. The overnight rest allows all flavors to meld beautifully, creating that unmistakable tiramisu texture that simply melts in your mouth.

I first made this tiramisu for my husband's birthday several years ago, and it's become our most requested celebration dessert. After testing countless variations, this version with its silky texture and pronounced coffee flavor always earns the most compliments.

Ingredients

• Mascarpone cheese: cornerstone ingredient providing that signature creamy richness and subtle tanginess
• Heavy whipping cream: creates lightness in the filling use highest fat content available for best stability
• Egg yolks: form the custard base that gives structure ensure fresh quality for best results
• White granulated sugar: balances the coffee bitterness without overpowering other flavors
• Amaretto liqueur: adds that traditional almond note use genuine Italian brand for authentic flavor
• Ladyfingers cookies: traditional Italian savoiardi have the perfect texture seek authentic imported ones if possible
• Espresso: provides the distinctive coffee flavor freshly brewed yields the richest taste
• Cocoa powder: finish that adds visual appeal and slight bitterness choose Dutch processed for deeper color

Step-by-Step Instructions

Whip the Cream:

Beat cold heavy cream with 3 tablespoons sugar in a chilled bowl until stiff peaks form. The cold bowl helps achieve volume faster. Refrigerate this whipped cream until needed as it forms the light component of our mascarpone filling.

Create the Zabaglione Base:

Combine egg yolks and remaining sugar in a double boiler over medium low heat. Whisk constantly while cooking for 7–10 minutes until mixture reaches 160–165°F. This slow cooking pasteurizes the eggs while creating a silky custard base. The mixture should coat the back of a spoon when ready.

Add Flavor and Structure:

Remove from heat and add Amaretto to the warm egg mixture. Beat with a whisk attachment until pale and thickened. The mixture should nearly double in volume and form ribbons when drizzled from the whisk. This aeration creates the perfect texture.

Incorporate Mascarpone:

Beat the mascarpone into the egg mixture until completely smooth. Work gently but thoroughly to avoid overmixing which can cause the mascarpone to separate. The mixture should be uniform with no lumps.

Combine with Whipped Cream:

Fold the refrigerated whipped cream into the mascarpone mixture using a spatula with gentle movements. Cut through the center then scrape around the edges and fold over repeatedly until just combined. This preserves the airy texture.

Assemble the First Layer:

Pour cold espresso into a shallow bowl. Quickly dip each ladyfinger into the espresso one at a time about one second per side. Arrange them side by side in an 8×8 baking dish creating a solid foundation layer. The cookies should be moist but not soggy.

Add Cream and Second Layer:

Spread half the mascarpone cream mixture evenly over the ladyfingers ensuring corners are filled. Repeat the dipping process with remaining ladyfingers creating a second layer over the cream. Press gently to eliminate air pockets.

Final Layer and Finishing:

Cover with remaining mascarpone cream spreading into an even layer. Dust generously with cocoa powder using a fine mesh sieve for even distribution. Cover with plastic wrap and refrigerate overnight or minimum 6 hours to allow flavors to meld completely.

Pin it

The first time I served this tiramisu at a dinner party, my Italian neighbor became emotional explaining how it transported her back to her mother's kitchen in Naples. She specifically praised the lightness of the mascarpone layer, saying it was the mark of a proper tiramisu rather than the dense versions often served in restaurants.

Coffee Selection Matters

The espresso forms the foundation of tiramisu's flavor profile. While instant espresso works in a pinch, freshly brewed espresso provides significantly more depth. I prefer using a dark roast espresso with chocolate undertones. Allow the coffee to cool completely before assembly as hot coffee can partially melt the mascarpone and create a soggy texture.

Storage Guidelines

Tiramisu keeps beautifully in the refrigerator for up to 4 days, though it's at peak perfection on day two when flavors have fully developed but the texture remains ideal. Always keep it covered to prevent absorption of other refrigerator odors. I recommend against freezing tiramisu as the delicate cream structure tends to break down during thawing, resulting in a grainy texture that lacks the signature smoothness.

Serving Suggestions

For special occasions, I like to serve tiramisu with a small shot of additional Amaretto on the side or a demitasse of espresso to highlight the coffee notes. Fresh berries particularly raspberries provide a wonderful acidic contrast to the rich dessert. When plating individual portions, a fresh mint leaf and additional light dusting of cocoa powder creates restaurant-worthy presentation.

Pin it

Frequently Asked Questions

→ Can I make tiramisu without alcohol?

Yes, you can omit the Amaretto and substitute with 2 tablespoons of vanilla extract or coffee liqueur. For a completely alcohol-free version, use additional espresso with a splash of vanilla extract.

→ How far in advance can I make tiramisu?

Tiramisu actually improves with time! It can be made up to 2 days in advance and kept refrigerated. The minimum chill time should be 6 hours, but overnight resting allows the flavors to develop fully.

→ Is it safe to eat tiramisu with raw eggs?

This version uses a cooked egg method where yolks are heated to 160°-165°F in a double boiler, making them safe to consume while maintaining the traditional texture and flavor.

→ What can I substitute for mascarpone cheese?

While mascarpone creates the most authentic flavor, you can substitute with a mixture of 8 oz cream cheese, 1/4 cup heavy cream, and 2 tablespoons sour cream blended until smooth.

→ Why did my tiramisu turn out runny?

Runny tiramisu is typically caused by either oversoaking the ladyfingers in espresso or not whipping the cream to stiff peaks. Ensure you quickly dip (don't soak) the cookies and that your cream is properly whipped.

→ Can tiramisu be frozen?

Yes, tiramisu freezes surprisingly well. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.