Summary: Layered Italian dessert with savoiardi biscuits soaked in espresso, mascarpone cream and a dusting of cocoa. No cream, no cooking. Ready in 30 minutes, plus 4 hours chilling. Serves 8.
Cooked this recipe? Share the result with the community.
Category: Desserts, Italian Cuisine
Success rate: not rated yet % of users managed this recipe
Quick Overview
- Dish: Tiramisù
- Category: Desserts, Italian Cuisine
- Cuisine: Italian (Veneto)
- Main ingredient: Mascarpone, 500 g (full fat)
- Guide: 12 Most Famous Italian Dishes: Traditional Recipes
- Total time: 30 minutes preparation + 4 hours chilling
- Difficulty: Easy
- Servings: 8 (portion weight: 130 g)
- Key technique: Whipping egg yolks with sugar, folding in mascarpone, layering
- Preparation types: No-bake, chilled
- Dietary info & allergens: Gluten, milk, egg
- Suitable for: Dinner party, festive table, make-ahead dessert
- Nutrition (per portion): 460 kcal, Protein: 8 g, Fat: 32 g, Carbohydrates: 34 g
- Storage: 3 days in the fridge, not recommended for freezing
- Pairing: Espresso, Vin Santo, Marsala
- In brief: No cream. No baking. Just eggs, mascarpone, coffee and patience.
- Last updated: 23. 9. 2026
WAGUU says: “Tiramisù means ‘pick me up’. It also means ‘do not use cream’.”
Key Facts
| Preparation: | 30 minutes |
| Chilling: | 4 hours minimum |
| Temperature: | Fridge, 4 °C |
| Servings: | 8 |
At a Glance
Coffee-soaked biscuits under a thick layer of mascarpone cream, dusted with dark cocoa. Cool, creamy, slightly bitter from the coffee and cocoa.
Ingredients
Base servings: 8 servings • Portion weight: 130 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Savoiardi biscuits | 300 g | Ladyfingers, crisp |
| Eggs | 6 pcs | Free-range, at room temperature, separated |
| Caster sugar | 120 g | Fine |
| Mascarpone | 500 g | Full fat, at room temperature |
| Strong espresso | 300 ml | Freshly brewed, cooled |
| Marsala wine (optional) | 40 ml | Dry or sweet, for the coffee |
| Unsweetened cocoa powder | 30 g | For dusting |
Why You Will Love This Recipe
- No oven, no cooking: Only a bowl, a whisk and a fridge.
- Do-ahead: Make it the day before and it is better on the day.
- Classic Italian dessert: Six ingredients, no cream, no gelatine.
Why it works: Whipping egg yolks with sugar creates a foam that gives the cream body without cooking. Folding in mascarpone gently – not beating it – keeps the air in. The savoiardi biscuits absorb the espresso quickly, which is what makes the layers soft but not soggy. The 4-hour rest is essential: it allows the coffee to distribute through the biscuits and the cream to firm up in the fridge.
Recipe Overview
Preparation: 30 min | Chilling: 240 min | Difficulty: Easy | Servings: 8 | Type: Dessert | Origin: Italian (Veneto)
Detailed Method
Total progress: 0 % done
Phase 1: Coffee – 5 min
Equipment: Espresso maker, shallow bowl
1. Brew 300 ml of strong espresso and let it cool completely. Pour into a shallow bowl. Add 40 ml of Marsala wine if using.
Visual check: The coffee is at room temperature, not warm. A warm liquid will dissolve the biscuits too quickly.
Before you continue:
The coffee must be completely cold. Warm coffee dissolves the savoiardi biscuits and turns the base into a mush.
Phase 2: Mascarpone cream – 10 min
Equipment: Two bowls, electric whisk
2. Separate 6 eggs. Whisk the yolks with 120 g of caster sugar for 5 minutes until pale, thick and tripled in volume. Fold in 500 g of mascarpone with a spatula – do not beat, fold. In a clean bowl, whisk the egg whites to stiff peaks, then fold them into the mascarpone mixture in three additions.
Visual check: The cream is thick, smooth and glossy. It holds soft peaks on the spatula. No streaks of egg white visible.
Before you continue:
Do not beat the mascarpone with an electric whisk. Beating causes the cheese to split and the cream to become grainy. Fold it gently with a spatula.
Phase 3: Dipping biscuits – 5 min
Equipment: Shallow bowl with coffee, tongs
3. Dip each savoiardo into the coffee for 1 second on each side. Do not soak them – 2 seconds total is enough. The biscuit should be soft on the outside but still firm in the centre. Line the bottom of the dish with a single layer of dipped biscuits.
Visual check: The biscuits have a dark coffee-coloured surface but are not falling apart. No liquid pools at the bottom of the dish.
Phase 4: Layering – 5 min
Equipment: Baking dish 25 × 20 cm, spatula
4. Spread half of the mascarpone cream over the biscuits in an even layer. Add a second layer of dipped biscuits. Spread the remaining cream on top and smooth it with a spatula.
Visual check: The cream is evenly distributed, no gaps around the edges. The top is flat.
Phase 5: Chilling – 4 h
Equipment: Cling film, fridge
5. Cover the dish with cling film and refrigerate for at least 4 hours, ideally overnight. This allows the biscuits to soften and the cream to firm up.
Visual check: The cream is firm to the touch. The dish holds its shape when tilted.
Before you continue:
Do not skip the chilling. Tiramisù needs at least 4 hours in the fridge, or the layers will slide apart when you cut it.
Phase 6: Dusting and serving – 3 min
Equipment: Fine sieve, sharp knife, warm water
6. Just before serving, dust the top generously with 30 g of unsweetened cocoa powder through a fine sieve. Cut into 8 portions with a sharp knife dipped in warm water between cuts. Serve cold.
Visual check: The cocoa is evenly dusted, no clumps. The slices hold their shape when lifted with a serving spatula.
Required Equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking dish | 25 × 20 cm, deep | Glass or ceramic dish | Too shallow will overflow |
| Electric whisk | For yolks and whites | Balloon whisk (more effort) | Under-whisked yolks give a thin cream |
| Fine sieve | For cocoa dusting | Tea strainer | Without it, the cocoa clumps |
Shopping List
Nutrition Profile
Values per 1 portion (without side). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 8 portions |
|---|---|---|---|
| Energy | 354 kcal | 460 kcal | 3680 kcal |
| Fat | 24.6 g | 32 g | 256 g |
| of which saturated | 14.6 g | 19 g | 152 g |
| Carbohydrates | 26.2 g | 34 g | 272 g |
| of which sugars | 19.2 g | 25 g | 200 g |
| Protein | 6.2 g | 8 g | 64 g |
| Salt | 0.2 g | 0.3 g | 2.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Tested recipe with exact ratios and visual control points.
- Tip 1: Use full-fat mascarpone at room temperature. Cold mascarpone splits when folded.
- Tip 2: Dip the savoiardi for 1 second per side – no longer. Soaked biscuits turn the tiramisù into a mush.
- Tip 3: Rest for at least 4 hours, ideally overnight. The flavour develops and the layers set.
- Tip 4: Dust with cocoa just before serving. If you do it earlier, the cocoa absorbs moisture and turns dark.
Scientific Background
The mascarpone cream is an emulsion stabilized by egg yolk proteins. Whipping the yolks with sugar creates a foam: air is trapped in the protein network, which gives the cream its light texture. Mascarpone is a soft, high-fat cheese (about 40 % fat), and when folded gently into the yolk mixture, the fat droplets remain dispersed without splitting. The savoiardi biscuits are a dry sponge, and dipping them in coffee causes them to absorb liquid through capillary action. This happens within seconds – a longer dip and the biscuit loses its structure. During chilling, the coffee migrates through the biscuits and the cream firms up, so the tiramisù can be cut cleanly into slices.
Fine Dining – Professional Techniques
- Plate composition: One clean square on a cold plate, dusted with cocoa just before serving, with a few coffee beans on the side.
- Textural contrast: Creamy mascarpone against the soft but structured biscuit base.
- Temperature contrast: Served cold, straight from the fridge.
- Aromatic additions: A few drops of Marsala or a shaving of dark chocolate on top.
Sensory Radar
- Appearance: Dark cocoa dusting on top of a pale cream layer, coffee-soaked biscuits visible at the sides when cut.
- Aroma: Coffee, cocoa, sweet mascarpone.
- Taste: Bittersweet from the coffee and cocoa, sweet and creamy from the mascarpone.
- Texture: Smooth and creamy on top, soft biscuit underneath, no sogginess.
Pairing
- Beer: A dark stout or a coffee porter.
- Wine: Vin Santo, Marsala or a sweet Passito.
- Non-alcoholic: Espresso or a small glass of cold milk.
Variations of Preparation
- With Marsala: Add 40 ml of Marsala to the coffee – the traditional Treviso version.
- Tiramisù al limone: Replace coffee with lemon syrup and mascarpone with lemon curd. A lighter summer version.
Allergens and Dietary Information
Contains: Gluten, milk, egg • Gluten: Contains • Not suitable for: Coeliac disease, lactose intolerance, egg allergy, pregnant women (raw eggs)
Suitable For
Dinner party, festive table, make-ahead dessert, weekend cooking.
Substitution Catalogue
- Savoiardi biscuits: Sponge fingers, ladyfingers (same thing), or gluten-free version.
- Marsala: Sweet sherry or Madeira.
- Espresso: Very strong filter coffee (less intense).
FAQ
Can I use cream instead of eggs?
No. Authentic tiramisù uses eggs, not cream. The eggs give the cream its structure and lightness.
How long do I dip the biscuits?
1 second per side. Any longer and the biscuits dissolve into mush. Dip, turn, lift.
Can I make it without alcohol?
Yes. The Marsala is optional. Tiramisù with just coffee is perfectly authentic.
Why is my tiramisù watery?
The biscuits were dipped too long, or the mascarpone was too cold when folded. Use room-temperature mascarpone and dip briefly.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: One 25 × 20 cm dish serves 8. • 10+ people: Make two smaller dishes instead of one large one. They set better and are easier to serve.
Storage and Reheating
Fridge: 3 days (covered, in the dish) • Freezer: Not recommended – the mascarpone splits on thawing • Reheating: Not applicable – serve cold.
Author: WAGUU Petr & Team • Published: 23 Sep 2026
More Recipes from This Article
More Recipes You Might Like
Why WAGUU?
WAGUU recipes are checked for ingredient accuracy, method consistency and nutritional values.
Photo Gallery from Cooking
Community photos: Cook it, photograph it, share the result.
You can upload photos in the comments below or send them by email.
Filmed a video of this recipe? Paste the link from YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) into a comment – we will publish it and help make you and your content visible.
Most Common Mistakes
- Adding cream – the authentic version uses only eggs and mascarpone.
- Soaking the biscuits too long – 1 second per side is enough. Longer turns them to mush.
- Beating the mascarpone – it splits and becomes grainy. Fold it gently with a spatula.
- Skipping the chill – 4 hours is the minimum. Without it, the slices collapse when cut.