Classic Italian Tiramisu with Espresso and Mascarpone

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layered espresso-soaked ladyfingers with a rich mascarpone cream, dusted with cocoa powder for a traditional Italian dessert. This Italian recipe, ready in about 20 minutes, pairs egg yolks, granulated sugar, mascarpone cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a heatproof bowl over simmering water, whisk together 4 large egg yolks and 3/4 cup granulated sugar vigorously for 8-10 minutes until thickened and pale. Remove from heat and let cool slightly.
  2. Step 2: Fold 1 lb mascarpone cheese gently into the cooled egg yolk mixture until smooth and creamy.
  3. Step 3: Combine 1 1/2 cups cooled espresso with 2 tbsp dark rum in a shallow dish. Quickly dip each of the 24 ladyfinger cookies into the mixture (1-2 seconds per side) and arrange a single layer in a 9x9 inch dish.
  4. Step 4: Spread half of the mascarpone cream over the ladyfingers evenly. Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
  5. Step 5: Cover and refrigerate for at least 4 hours or overnight. Before serving, dust the top generously with 2 tbsp unsweetened cocoa powder using a fine sieve.

Frequently asked questions

How long does Classic Italian Tiramisu with Espresso and Mascarpone take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Italian Tiramisu with Espresso and Mascarpone?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg yolks from drying out.

Can I substitute ingredients in Classic Italian Tiramisu with Espresso and Mascarpone?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Italian Tiramisu with Espresso and Mascarpone for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Italian Tiramisu with Espresso and Mascarpone?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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