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A slice of tiramisu on a white decorative plate. Three lady fingers rest in the background.
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5 from 2 votes


This is hands down the best tiramisu recipe I've ever eaten. Ladyfingers are dipped in coffee and layered with a creamy mascarpone mixture. A dusting of cocoa powder finishes off this stunning dessert! 
Course Dessert
Cuisine Italian
Keyword espresso, mascarpone, tiramisu
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings 16 slices
Author Danielle


  • 6 large egg yolks
  • 2/3 cup (135 grams) granulated sugar
  • 1/4 teaspoon salt
  • 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator)
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 1/2 cups (360 ml) cold heavy whipping cream
  • 2 cups (480 ml) cold espresso
  • 1/4 cup (60 ml) Kahlua (optional)
  • 40 to 45 ladyfingers
  • 1/4 cup (22 grams) unsweetened cocoa powder


  • Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl.
  • Set the bowl over a saucepan of simmering water, whisking constantly to ensure that the eggs don’t scramble.
  • Once the mixture has thickened, is pale in color, and reaches a temperature of 165°F-170°F (it should take about 10 to 13 minutes) remove the bowl from the saucepan and set aside to cool for 5 to 10 minutes.
  • Whisk the cold mascarpone and vanilla extract into the egg mixture until well combined and no lumps remain (make sure not to overmix).
  • In a separate cold mixing bowl with clean beaters, beat the heavy whipping cream to medium-stiff peaks.
  • Fold half of the whipped cream into the mascarpone egg mixture until fully combined, then fold in the remaining whipped cream. Set aside.
  • In a shallow dish, combine the cold espresso and Kahlua.
  • Dip the ladyfingers into the coffee mixture, one at a time, and arrange half of them in a single layer in a 9x13 inch baking pan.
  • Spread half of the mascarpone mixture over the ladyfingers and top with another layer of dipped ladyfingers.
  • Spread the remaining mascarpone mixture over the ladyfingers and dust with cocoa powder.
  • Cover the baking pan with plastic wrap and refrigerate for at least 8 hours or overnight before serving.


Tiramisu can be covered tightly and refrigerated for up to 4 days.
Mascarpone Cheese: Make sure that your mascarpone is cold. Room temperature mascarpone has a tendency to curdled, so be sure to take it straight out of the refrigerator right before you use it.
Espresso: I prefer to buy Delallo instant espresso powder and mix it with warm water to get 2 cups of espresso. You may also use 2 cups of strongly brewed coffee. Just be sure that your espresso or coffee is cold before you assemble the tiramisu.
Kahlua: This is completely optional, feel free to omit it from the recipe if you prefer! If you prefer a stronger flavor, you can reduce the espresso by 1/4 cup and increase the Kahlua to 1/2 cup. You may also use dark rum instead.
Ladyfingers: Make sure to use crunchy ladyfingers so that they hold up in the tiramisu. You will need about 40 to 45, which is equal to about two 7-ounce packages.