How to Make Authentic Italian Tiramisu (Without Dense Ladyfingers)

• 6 egg yolks
• 150g caster sugar
• 500g mascarpone cheese
• 300ml heavy cream
• 300ml strong espresso, cooled
• 3 tbsp Marsala wine or dark rum
• 300g savoiardi (ladyfinger biscuits)
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions

1. 1

   Whisk egg yolks and sugar together until thick, pale, and ribbon-like — about 5 minutes with an electric mixer.

2. 2

   Add the mascarpone and fold gently until completely smooth. Avoid overmixing.

3. 3

   In a separate bowl, whip the heavy cream to soft peaks. Fold it into the mascarpone mixture in two additions.

4. 4

   Combine the cooled espresso with the Marsala wine in a shallow dish.

5. 5

   Quickly dip each ladyfinger into the espresso mixture — no more than 2 seconds per side. Arrange in a single layer in a 9x13 dish.

6. 6

   Spread half the mascarpone cream evenly over the ladyfingers.

7. 7

   Repeat with another layer of dipped ladyfingers and the remaining cream.

8. 8

   Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

9. 9

   Before serving, dust generously with cocoa powder and garnish with chocolate shavings.

Frequently Asked Questions

Nutrition (per serving)