Coffee Tiramisu Recipe: Classic Italian Dessert with Coffee
Key Takeaways
- Authentic tiramisu requires three core ingredients — espresso, mascarpone, and savoiardi biscuits
- Cooking egg yolks over a double boiler reduces food safety concerns and creates a more stable cream
- Refrigerating for at least 6 hours (overnight is better) lets the biscuits absorb the coffee and transforms the texture
Tiramisu means "lift me up" in Italian — a fitting name for a dessert built on coffee and mascarpone. It is one of the most beloved Italian desserts worldwide, and it is straightforward to make at home if you follow the steps carefully.
Ingredients (Serves 4–6)
Main ingredients
- Savoiardi (ladyfinger biscuits): 200g
- Espresso (cooled): 200ml
- Mascarpone cheese: 500g
- Egg yolks: 4
- Caster sugar: 80g
- Heavy cream: 100ml
- Unsweetened cocoa powder: to finish
Optional
- Dark rum or Amaretto: 2 tbsp (for flavor)
- Vanilla extract: a few drops
Equipment
- Mixing bowls (large and small)
- Electric hand mixer or whisk
- Saucepan (for double boiler)
- Square glass or baking dish (approximately 20cm × 20cm)
- Fine sieve (for cocoa powder)
Method
Step 1: Prepare the coffee
Pull 200ml of espresso and let it cool completely. Add rum if using. Warm coffee will over-soften the biscuits during assembly.
Step 2: Make the cream
- Combine egg yolks and sugar in a bowl over a double boiler (water temperature 60–70°C), whisking continuously until pale and thick — about 5–7 minutes
- Remove from heat and allow to cool to room temperature
- Fold in mascarpone until smooth
Egg safety: Using eggs over a double boiler reduces the risk from raw eggs, but those in high-risk groups (elderly, pregnant, very young children) should ensure thorough heating, or use pasteurized eggs.
Step 3: Fold in cream
Whip heavy cream to soft peaks in a separate bowl, then fold gently into the mascarpone mixture with a rubber spatula.
Step 4: Layer
- Briefly dip savoiardi one at a time in the cooled coffee — 2–3 seconds each (do not soak)
- Arrange a layer of soaked biscuits in the base of the dish
- Spread half the cream over the biscuit layer evenly
- Add a second layer of dipped biscuits
- Spread the remaining cream on top
Step 5: Refrigerate
Cover with cling film and refrigerate for at least 6 hours — overnight is better.
Best served the next day: After an overnight rest, the biscuits fully absorb the espresso and integrate with the cream. The flavor and texture improve significantly compared to serving the same day.
Step 6: Finish
Just before serving, dust a thin, even layer of cocoa powder over the top using a fine sieve.
Variations
| Variation | Change |
|---|---|
| Matcha tiramisu | Replace espresso with matcha liquid (5g matcha dissolved in 200ml water) |
| Chocolate tiramisu | Add 2 tbsp chocolate syrup to the espresso soak |
| Berry tiramisu | Replace coffee with berry compote — skip the coffee entirely |
Summary
- Three core ingredients: Espresso, mascarpone, and savoiardi biscuits
- Double boiler: Cooking egg yolks over heat stabilizes the cream
- Rest overnight: Refrigeration lets the biscuits absorb the coffee — the flavor transforms
- Dust cocoa last: Adding cocoa too early causes it to absorb moisture and lose its texture
About the Author
Coffee Guide Editorial
A team of writers and baristas passionate about coffee. We cover everything from bean selection and brewing methods to café culture.
Team Credentials
- Certified baristas
- Specialty roasting café experience
- Coffee import industry experience