Course: Dessert - Cuisine: Italian; Serves: 6–8. Prep: approx. 20 min. Chill: at least 1 hr, overnight recommended. Total: approx. 1 hr 20 min, plus chilling.
Tiramisù is one of Italy’s most recognizable desserts because it manages to feel rich and light at the same time. Espresso-soaked savoiardi provide structure and bitterness, mascarpone gives the cream its richness, whipped egg whites keep the filling airy, and unsweetened cocoa adds the final dry, chocolatey contrast. At Mama Florence Cooking School, our recipe keeps the dessert deliberately simple. There is no whipped cream and no heavy custard. The mascarpone cream is made from eggs, sugar, mascarpone, and optional sweet wine or dark rum, layered with coffee-soaked ladyfingers and chilled until the flavors settle together. For another chilled Italian dessert with a completely different texture, our Panna Cotta with Vin Santo Reduction uses cream, vanilla, and Vin Santo rather than mascarpone and espresso.
Start with the mascarpone cream. Beat the egg yolks with sugar until pale and frothy, then gently mix in the mascarpone. If using Vin Santo, Marsala, or dark rum, add it to the mascarpone mixture. Whip the egg whites separately until soft peaks form. Fold the whites gently into the mascarpone mixture using a slow bottom-up motion. Prepare the coffee soak by mixing cooled espresso with sugar. Dip the savoiardi quickly into the coffee, then arrange them in a single layer in the serving dish. Spread mascarpone cream over the biscuits, repeat the layers, and finish with cream. Chill for at least 1 hour, although overnight chilling gives the dessert more structure and allows the flavors to settle. Dust generously with unsweetened cocoa just before serving.
Mama’s Secret: Fold the whipped egg whites slowly and gently into the mascarpone mixture. The air trapped in the whites is what keeps the cream light, so avoid vigorous stirring.
Mascarpone Cream Ingredients:
• 10½ oz mascarpone • 3 large eggs, separated • 1 tablespoon granulated sugar • ½ glass Vin Santo, Marsala, or dark rum, optional
Coffee Soak:
• 1 cup strong espresso, cooled • 1 tablespoon granulated sugar
Layering and Finishing:
• 7 oz dry savoiardi ladyfingers • Unsweetened cocoa powder, as needed for dusting
1. Separate the Eggs
2. Beat the Egg Yolks and Sugar
3. Add the Mascarpone
4. Whip the Egg Whites
5. Fold the Egg Whites into the Mascarpone
6. Prepare the Coffee Soak
7. Dip the Savoiardi
8. Create the First Layer
9. Repeat the Layers
10. Chill
11. Finish with Cocoa
Savoiardi are dry Italian ladyfingers designed to absorb liquid without immediately collapsing. That makes them ideal for tiramisù. A softer cake would absorb the espresso too quickly and could make the dessert soggy, while dry savoiardi soften gradually during chilling.The goal is a biscuit layer that becomes tender but still gives the dessert enough structure to slice and serve.
Hot coffee can soften the savoiardi too aggressively and may also affect the mascarpone cream once the layers are assembled. Allowing the espresso to cool gives you more control. The biscuits can absorb the coffee quickly without becoming mushy, and the temperature of the dessert stays consistent as it is layered.
Savoiardi absorb liquid very fast. A brief dip gives them enough coffee flavor while preserving their shape. If they stay in the espresso too long, they can become oversaturated and break apart during assembly. That balance is one of the most important textural details in the recipe.
The mascarpone mixture gets much of its lightness from the whipped egg whites. Folding rather than stirring preserves that air. Use a spatula and lift the mixture from the bottom of the bowl over itself, rotating the bowl as needed. The finished cream should be smooth but still visibly light and airy.
Chilling gives the dessert time to settle. The savoiardi soften gradually, the coffee moves through the biscuit layers, and the mascarpone cream firms enough to hold its shape. Our recipe requires at least 1 hour, but overnight chilling gives the most stable structure and a more integrated flavor.
The alcohol is optional. Our recipe allows Vin Santo, Marsala, or dark rum, each of which changes the character of the dessert slightly. Vin Santo gives the tiramisù a distinctly Tuscan connection, while Marsala is a classic Italian dessert-wine choice. Dark rum gives the coffee and mascarpone a deeper, warmer finish. If you prefer an alcohol-free tiramisù, simply leave it out.
The first forkful should move through three textures at once: cocoa on top, light mascarpone cream in the middle, and softened but still structured savoiardi underneath. The espresso should remain distinct and slightly bitter. The cream should feel rich but airy, while the cocoa keeps the dessert from becoming overly sweet. If alcohol is used, it should sit quietly in the background rather than dominate. The best bite balances coffee, mascarpone, cocoa, and biscuit all at once.
If you enjoy chilled desserts, our Panna Cotta with Vin Santo Reduction takes a completely different route with cream, vanilla, and a fragrant Vin Santo finish. For a frozen Italian dessert, our Crema Gelato explores another classic creamy texture built around eggs, milk, and traditional gelato technique. You can also serve tiramisù alongside crisp Italian biscuits such as our Prato-Style Cantucci, especially if you want to build a larger Italian dessert table. And for a Florentine dessert with a completely different structure, our Traditional Florentine Zuccotto layers sponge cake with ricotta, chocolate, cocoa, and liqueur.
Tiramisù is one of those desserts where technique matters most in the small details: how firmly the whites are whipped, how gently the cream is folded, how quickly the savoiardi are dipped, and how long the finished dessert rests. At Mama Florence Cooking School, guests prepare Italian desserts as part of a range of hands-on cooking experiences. The current class program includes full-menu classes where desserts form part of the meal, and tiramisù itself appears in selected Mama Florence menus. You can explore our current Cooking Classes in Florence, which include fresh pasta, Tuscan cooking, market experiences, pizza and gelato, and other Italian culinary formats. For more dessert inspiration, browse the Mama Florence Italian Recipes, where the dessert collection includes panna cotta, gelato, sorbetto, tarts, biscotti, and other Italian sweets.
Q: What does tiramisù mean? A: Tiramisù is commonly translated as “pick me up,” fitting a dessert made with espresso, sugar, and rich mascarpone cream.
Q: What is traditional tiramisù made from? A: Our recipe uses mascarpone, eggs, sugar, savoiardi, espresso, cocoa powder, and optional Vin Santo, Marsala, or dark rum.
Q: Does this tiramisù use raw eggs? A: Yes. Our supplied method uses uncooked egg yolks and whipped egg whites.
Q: Can I make tiramisù without alcohol? A: Yes. The alcohol is optional and can be omitted completely.
Q: What type of biscuits should I use? A: Use dry Italian savoiardi ladyfingers.
Q: How long should I dip the ladyfingers? A: Dip them very quickly. They should absorb some coffee without becoming soggy.
Q: How long should tiramisù chill? A: Chill for at least 1 hour, although overnight chilling is recommended for the best structure.
Q: Can I make tiramisù the day before? A: Yes. Our recipe specifically recommends overnight chilling for improved structure and flavor.
Q: How long does tiramisù keep in the refrigerator? A: The supplied recipe notes that it can be stored refrigerated in an airtight container for 2–3 days.
Q: Can tiramisù be frozen? A: The source notes that it can be frozen, but the texture of the mascarpone and whipped egg whites may change after thawing, so refrigeration is preferred.
Q: Does tiramisù contain whipped cream? A: Not in our recipe. The cream is made from mascarpone, egg yolks, sugar, and folded whipped egg whites.
Q: Why is cocoa added at the end? A: Unsweetened cocoa adds bitterness and contrast against the sweet mascarpone cream and coffee-soaked biscuits.
Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes — for example, the fresh pasta you prepared may be paired here with a different sauce, while the sauce from your class may appear in another recipe. Please reach out to our team if any confusion arises. Thank you — the Mama Florence Family.
4.9 11 reviews
I wrote down what the waiter told me about how it was made, and it turns out he was right about all of it.
Made it, ate it, felt proud of myself. That is the review.
Took me twice the stated time because I am slow, but the result was right.
I made a half batch as a test and immediately regretted not making the full one.
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