Name: Classic Espresso Mascarpone Tiramisu Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 2/3 cup (135 grams) granulated sugar; 1/4 teaspoon salt; 24 ounces (680 grams) cold mascarpone cheese; 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

Jump to Recipe· 4.7 from 7 reviews

If you’re on the hunt for the ultimate coffee-flavored dessert that’s silky, rich, and downright unforgettable, you’ve got to try this Classic Espresso Mascarpone Tiramisu Recipe. I promise, once you get the hang of it, making this Italian favorite at home will become one of your go-to indulgences. It’s creamy, full of bold espresso flavor, and surprisingly easy to put together—perfect for impressing friends or sneaking a sweet treat after a long day.

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Why This Recipe Works

Balanced Flavors: The bittersweet espresso and creamy mascarpone marry perfectly, delivering an authentic tiramisu experience every time.
Smooth Texture: Combining mascarpone with whipped cream creates that dreamy light but rich texture you crave without heaviness.
Simple Technique: Cooking the egg yolk mixture gently prevents scrambling and gives a safe, velvety custard base that’s set to perfection.

Classic Espresso Mascarpone Tiramisu, coffee dessert, homemade tiramisu, Italian tiramisu, easy tiramisu recipe - The image shows a close-up of a piece of tiramisu on a white plate with a white marbled surface underneath. The tiramisu has three visible layers: a bottom layer of light brown soaked ladyfingers, a middle layer of creamy off-white mascarpone filling, and a top layer of cocoa powder dusted evenly in rich brown color. The texture of the ladyfingers is soft and sponge-like, while the mascarpone layer looks smooth and creamy. The top cocoa powder has a fine, powdery texture with slight indentations on the surface. Some cocoa powder is also scattered on the plate around the tiramisu, and the overall focus captures the dessert's soft and moist texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I always find that the ingredients in this Classic Espresso Mascarpone Tiramisu Recipe complement each other so beautifully. Each plays a key role—from the fresh mascarpone lending creaminess, to the espresso providing that iconic kick. Buying quality basics makes a world of difference, so I recommend grabbing fresh eggs and authentic Italian mascarpone if you can.

Classic Espresso Mascarpone Tiramisu, coffee dessert, homemade tiramisu, Italian tiramisu, easy tiramisu recipe - Flat lay of six whole large brown eggs with clean shells, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl holding a pinch of salt, a mound of cold mascarpone cheese on a simple white ceramic plate, a small white ceramic bowl containing pure vanilla extract, a small white ceramic bowl of thick cold heavy whipping cream, a small white ceramic bowl with cold dark espresso, a small white ceramic bowl with clear amber Kahlua liqueur, and a neat stack of fresh crunchy ladyfingers arranged beside a small white ceramic plate dusted lightly with unsweetened cocoa powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg Yolks: They build the silky custard base; beating them gently over heat ensures safety and smoothness.
Granulated Sugar: Balances bitterness of the espresso and adds that subtle sweetness we all love.
Salt: Just a pinch helps elevate the overall flavor—don’t skip it!
Mascarpone Cheese: Use it cold and fresh for the best texture; it’s what gives tiramisu its signature creaminess.
Vanilla Extract: A splash brightens the custard with warm, inviting aroma.
Heavy Whipping Cream: Whipped to medium-stiff peaks, it lightens the mascarpone mix for an airy feel.
Espresso: I prefer homemade or good instant espresso chilled, so it infuses the ladyfingers perfectly without sogginess.
Kahlua (optional): Adds a boozy twist, but totally fine to leave out or swap for dark rum.
Ladyfingers: Crunchy ones hold their shape and soak espresso just right—two packages usually do the trick.
Unsweetened Cocoa Powder: Dusting at the end contributes to that classic, slightly bitter contrast on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fun about this Classic Espresso Mascarpone Tiramisu Recipe is how easy it is to tweak to your taste. I often mix things up depending on the occasion, whether adding a little booze, swapping flavors, or even swapping mascarpone for a lighter cream cheese twist. Don’t be afraid to experiment—you can’t go wrong!

Variation: One of my favorites is swapping Kahlua for dark rum or a coffee liqueur for a deeper, more robust flavor.
Dietary Modifications: I’ve tried using coconut cream instead of heavy cream to make a dairy-free version; it adds a nice tropical undertone! Just note the texture changes a bit.
Seasonal Changes: Around holidays, I like adding a sprinkle of cinnamon or a dusting of nutmeg on top for a cozy vibe.

Step-by-Step: How I Make Classic Espresso Mascarpone Tiramisu Recipe

Step 1: Gently Cook the Egg Yolk Mixture

Start by whisking your egg yolks, sugar, and a pinch of salt in a heat-proof bowl. Place this over simmering water—think double boiler style—and whisk constantly. This step takes around 10 to 13 minutes and is crucial to reach about 165–170°F. You’ll notice the mixture thicken and turn pale yellow. This process cooks the eggs safely without turning them into scrambled eggs. Let it cool off for 5 to 10 minutes before the next step to avoid curdling.

Step 2: Fold in Mascarpone and Vanilla

Once your custard is cool-ish, stir in cold mascarpone cheese and vanilla extract. Whisk gently until the mixture is smooth and lump-free. Be careful not to overmix here; you want a creamy texture, not too runny.

Step 3: Whip the Cream and Combine

In a separate chilled bowl, beat your heavy cream to medium-stiff peaks. This means when you lift the whisk, the peaks hold their shape but aren’t too stiff or grainy. Now fold half the whipped cream into the mascarpone mixture gently, then fold in the remaining cream to keep it light and airy.

Step 4: Soak Ladyfingers and Layer

Mix cold espresso with Kahlua if using, and quickly dip each ladyfinger—don’t soak them too long or they’ll become mushy. Arrange half of your soaked ladyfingers in a 9×13 inch dish in a single layer. Spread half the mascarpone mixture over them, then repeat with the rest of the ladyfingers and mascarpone. This layering creates that perfect balance of textures and flavors.

Step 5: Chill and Serve

Dust the top generously with cocoa powder, cover with plastic wrap, and refrigerate for a minimum of 8 hours—overnight is even better. This waiting time lets the flavors meld and the texture set just right, making the tiramisu melt-in-your-mouth delicious.

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Tips from My Kitchen

Keep Mascarpone Cold: I learned the hard way that room-temp mascarpone can curdle—always pull it straight from the fridge before mixing.
Quick Ladyfinger Dunk: Dipping ladyfingers super fast keeps them from becoming soggy, but still nicely soaked for flavor.
Double Whip the Cream: Folding whipped cream in two parts helps maintain that light, fluffy texture without risking deflation.
Patience Pays Off: The overnight chill is essential—resist the urge to dig in earlier, the texture and flavor only improve with time.

How to Serve Classic Espresso Mascarpone Tiramisu Recipe

Classic Espresso Mascarpone Tiramisu, coffee dessert, homemade tiramisu, Italian tiramisu, easy tiramisu recipe - A close-up of a square piece of dessert with three distinct layers on a white plate with a white marbled background. The bottom layer is light brown soaked biscuit, the middle layer is creamy light yellow mascarpone cheese mixed with coffee-soaked biscuit, and the top layer is a smooth, creamy light yellow mascarpone cheese dusted heavily with fine dark brown cocoa powder that slightly spills onto the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always keep it classic by dusting a generous layer of unsweetened cocoa powder, which adds a subtle bitterness to balance the sweetness. Sometimes, I sprinkle a few dark chocolate shavings on top for an elegant touch that impresses guests. A fresh mint leaf can add a pop of color if you’re feeling fancy!

Side Dishes

Because tiramisu is rich, I like pairing it with something light like fresh berries or a crisp espresso-based drink to keep the flavor profile balanced. A small espresso shot or an affogato-style coffee works wonderfully with this dessert.

Creative Ways to Present

For special occasions, I’ve layered individual tiramisu servings in clear glass cups so you can see those beautiful layers shining through. It’s a crowd-pleaser and looks so fancy with a dusting of cocoa and a tiny chocolate curl on top. Another time, I assembled mini tiramisu parfaits with crushed ladyfingers between mascarpone layers and a drizzle of coffee syrup for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Cover your tiramisu tightly with plastic wrap and keep it refrigerated. It stays delicious up to four days, which is perfect for enjoying over several evenings without losing that creamy, fresh taste.

Freezing

I’ve occasionally frozen tiramisu by covering it securely in an airtight container. It freezes well for up to a month, but I recommend thawing it gently in the fridge overnight. The texture softens a bit, so it’s great for emergencies or prepping ahead for parties.

Reheating

Tiramisu is best served chilled, so I don’t reheat it. If you want a warm twist, try pairing it with a hot espresso or coffee on the side instead. This combo keeps the tiramisu’s texture perfect and satisfies that warm craving.

FAQs

Can I use regular coffee instead of espresso in this tiramisu?

Absolutely! While espresso provides a more intense and authentic flavor, strongly brewed coffee works perfectly fine, especially if you chill it well before dipping the ladyfingers. Just make sure it’s bold enough so the coffee flavor stands out.
Is it safe to eat tiramisu with raw eggs?

This Classic Espresso Mascarpone Tiramisu Recipe uses a cooked egg yolk mixture heated gently in a double boiler to about 165-170°F, which makes it safe by killing any harmful bacteria. So no worries here—it’s both delicious and safe!
Can I make tiramisu ahead of time?

Yes, tiramisu actually benefits from being made ahead! I recommend prepping it at least 8 hours in advance, but overnight chilling is ideal to let flavors meld perfectly. It’s a great make-ahead dessert for gatherings.
How do I keep ladyfingers from getting soggy?

Dip ladyfingers quickly—just a second or two in the espresso mixture—and don’t let them sit too long. This preserves a slight bite rather than turning them mushy, maintaining the signature tiramisu texture.
What can I use if I can’t find mascarpone?

Mascarpone is ideal for its creamy, rich texture, but if it’s not available, a mix of cream cheese and heavy cream can work in a pinch. Just blend until smooth to replicate mascarpone’s consistency.

Final Thoughts

This Classic Espresso Mascarpone Tiramisu Recipe holds a special place in my heart because it’s the dessert I turn to when I want to treat myself or impress guests with minimal stress. The layers of coffee-soaked ladyfingers and rich mascarpone custard are a heavenly match, and getting that perfect balance of flavors just feels like a little culinary victory. I encourage you to give this recipe a go—with a cup of espresso in hand, of course—and enjoy every luscious bite just like I do in my kitchen. You’re going to love how effortlessly elegant it is!