How to Make Classic Tiramisu with Savoiardi: A Step-by-Step Guide

Tiramisu is one of those desserts that feels fancy but is secretly simple. With soft savoiardi (ladyfingers), fluffy mascarpone cream, and a bold hit of espresso and cocoa, it checks every box: creamy, light, and just sweet enough. This version sticks to the Italian classic—no shortcuts, no heavy cream, and no strange twists.

If you love coffee and dessert that melts in your mouth, this is your go-to. It’s perfect for holidays, date nights, or anytime you want something special without turning on the oven.

What Makes This Recipe So Good

• Authentic flavor: The classic combo of espresso, mascarpone, and cocoa gives that unmistakable tiramisu taste.
• No baking required: It all comes together in layers and chills in the fridge until set.
• Light but luxurious: The mascarpone cream is airy and silky, not heavy.
• Balanced sweetness: A touch of sugar complements the bitter espresso and cocoa.
• Make-ahead friendly: It’s even better the next day, which makes entertaining easier.

Ingredients

• 6 large egg yolks (preferably pasteurized if not cooking)
• 3/4 cup (150 g) granulated sugar
• 16 oz (450 g) mascarpone cheese, cold
• 1 cup (240 ml) heavy cream, cold
• 1 1/2 cups (360 ml) strong espresso, cooled to room temperature
• 3–4 tbsp coffee liqueur or dark rum (optional but classic)
• 1–2 tsp pure vanilla extract
• 1–2 packs savoiardi (ladyfingers), about 40–48 pieces
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional for garnish)
• Pinch of fine sea salt (optional, enhances flavor)

Instructions

1. Make the coffee bath: Brew strong espresso and let it cool to room temperature. Stir in the liqueur or rum, if using.

   Set aside in a shallow dish for dipping the ladyfingers.

2. Whisk the yolks and sugar: In a heatproof bowl, whisk egg yolks and sugar until pale and thick, about 2–3 minutes. If you prefer a safer method, set the bowl over a pot of barely simmering water and whisk for 5–7 minutes until slightly warm and silky, then cool slightly.
3. Blend in mascarpone: Add the cold mascarpone to the yolk mixture and whisk gently until smooth. Don’t overmix—stop as soon as it’s creamy and lump-free.
4. Whip the cream: In a separate bowl, beat cold heavy cream with vanilla (and a tiny pinch of salt if you like) to medium-soft peaks.

   You want it billowy, not stiff.

5. Fold it together: Fold the whipped cream into the mascarpone mixture in two additions. Use a spatula with gentle strokes to keep it airy.
6. Prep your dish: Use a 9×13-inch (or similar) dish. Dust the bottom lightly with cocoa powder for a subtle chocolate base.
7. Dip the savoiardi: Working one at a time, dip each ladyfinger into the coffee for 1–2 seconds per side.

   They should be moist but not soggy. Lay them in a snug single layer across the bottom of the dish.

8. Layer the cream: Spread half of the mascarpone cream over the ladyfingers. Smooth the top gently.

   Dust with cocoa.

9. Repeat: Add another layer of dipped ladyfingers, then the remaining cream. Smooth the top. Finish with a generous dusting of cocoa and, if you like, a shower of dark chocolate shavings.
10. Chill: Cover and refrigerate for at least 6 hours, ideally overnight.

    The flavors meld and the texture sets beautifully.

11. Serve: Slice with a clean knife, wiping between cuts for clean layers. Serve cold.

How to Store

• Refrigerate: Keep covered in the fridge for up to 3 days. The texture improves on day two, then gradually softens.
• Avoid freezing: Freezing can make the mascarpone grainy and the ladyfingers icy once thawed.
• Keep it covered: Tiramisu absorbs fridge odors.

  Wrap tightly or store in an airtight container.

Health Benefits

• Portion-friendly indulgence: A small slice satisfies thanks to the bold coffee and cocoa flavors, making moderation easier.
• Protein and calcium: Mascarpone and cream contribute to protein and calcium, though they also add saturated fat—enjoy mindfully.
• Cocoa perks: Unsweetened cocoa offers antioxidants and a rich chocolate note without extra sugar.
• Customizable sweetness: You can slightly reduce the sugar without compromising texture, especially if your espresso is robust.

Pitfalls to Watch Out For

• Over-soaking the savoiardi: If the ladyfingers are soggy, your tiramisu will collapse. Quick dip only—1–2 seconds per side.
• Over-whipping the cream: Stiff cream can lead to a dense filling. Aim for soft to medium peaks.
• Overmixing mascarpone: It can split or turn grainy if beaten too hard.

  Fold gently and stop when smooth.

• Skipping the chill time: The dessert needs several hours to set, or it will be runny when sliced.
• Using hot coffee: Warm coffee breaks down the ladyfingers too fast. Make sure it’s cooled.

Alternatives

• Alcohol-free: Skip the liqueur and add 1–2 teaspoons more vanilla, or a splash of almond extract for depth.
• No raw yolks: Use the double-boiler method to gently cook the yolks with sugar, or use pasteurized yolks.
• Gluten-free: Use gluten-free ladyfingers. Everything else is naturally gluten-free.
• Decaf: Brew decaf espresso for a late-night dessert that won’t keep you up.
• Less sweet: Reduce sugar to 2/3 cup; use a darker cocoa for a pleasantly bittersweet finish.
• Flavored twist: Add orange zest to the cream or switch the liqueur to amaretto or coffee liqueur for a different profile while staying classic-adjacent.

FAQ

Can I use regular coffee instead of espresso?

Yes, but make it strong.

Brew it double strength so the coffee flavor doesn’t fade once layered with cream. Let it cool fully before dipping the ladyfingers.

What can I substitute for mascarpone?

Mascarpone is key to the classic texture and taste. If you must substitute, blend full-fat cream cheese with a splash of heavy cream to loosen it, but expect a tangier flavor and firmer texture.

Do I need to add alcohol?

No.

Alcohol adds depth, but the dessert is still delicious without it. You can increase vanilla or add a touch of almond extract for complexity.

Why is my tiramisu runny?

Likely causes: over-soaked ladyfingers, under-whipped cream, or not enough chill time. Make sure the coffee is cool, dip quickly, whip the cream to soft-medium peaks, and chill at least 6 hours.

How far in advance can I make it?

Up to 24 hours ahead is ideal.

The flavors deepen and the layers set perfectly. By day three, it’s still good but a bit softer.

Is it safe to use raw eggs?

Traditional tiramisu uses raw yolks. If you’re concerned, use pasteurized yolks or gently heat the yolk-sugar mixture over a double boiler until slightly thickened and warm before cooling and continuing.

Can I add chocolate chips or ganache?

You can, but it shifts away from the classic.

If you want extra chocolate, use a light sprinkle of shaved dark chocolate between layers rather than heavy add-ins.

Why is my mascarpone grainy?

It may have been overbeaten or too warm. Keep ingredients cold, mix gently, and avoid vigorous beating once the mascarpone is added.

In Conclusion

Classic tiramisu with savoiardi is elegant, no-bake, and surprisingly easy. With quick-dipped ladyfingers, a silky mascarpone filling, and a generous dusting of cocoa, it delivers balanced sweetness and deep coffee flavor.

Make it the day before you serve it, slice it cold, and let the layers speak for themselves. Simple technique, excellent ingredients, and patience—that’s all you need for a dessert that always impresses.