Here’s an authentic Italian tiramisu recipe — traditional and simple, just like it’s made in many homes and trattorias across Italy. This version uses the classic ingredients: mascarpone cheese, eggs, sugar, espresso, and ladyfinger biscuits.
No whipped cream needed — tiramisu gets its signature lightness from whipped egg whites.
Marsala wine is considered the traditional alcohol used in authentic tiramisu, especially in the version from Veneto, the region in northern Italy where the dessert was created — but I’ve included a few other options for you to try as well.
3 large eggs, separated
100g (1/2 cup) sugar
250g (8.8 oz) mascarpone cheese
200-250g (7-9 oz) savoiardi (ladyfinger biscuits)
1 1/2 cups (350 ml) strong espresso, cooled
2-3 tbsp Marsala wine — or brandy, amaretto, dark rum, or Tia Maria
Unsweetened cocoa powder, for dusting
Prepare the Espresso
Brew the espresso and pour into a shallow bowl large enough to dip one cookie in at a time.
Stir in the liquor.
Make the Mascarpone Cream
In a mixing bowl, whisk the egg yolks with half the sugar (¼ cup) until pale and thick.
Add the mascarpone and gently fold with a spoon or spatula until smooth.
Whip the Egg Whites
In another clean bowl, beat the egg whites with the remaining sugar (¼ cup) until they form stiff peaks.
Gently fold the whipped egg whites into the mascarpone mixture in two or three additions, trying not to deflate the mixture.
Assemble
Quickly dip each ladyfinger into the espresso — 1–2 seconds max on each side. They should absorb some coffee but not become soggy.
Arrange a layer of dipped ladyfingers in a dish (about 8" x 8").
Spread half of the mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Dust
Dust the top with unsweetened cocoa powder. A small sieve works well to disperse it.
Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
