Classic, traditional, and perfect for Valentine’s Day
This is the only tiramisu recipe you’ll ever need — made the authentic Italian way, with no whipped cream at all. The signature creaminess comes entirely from fresh eggs and mascarpone, exactly as tiramisu was meant to be. When made properly, the texture is light yet luxurious, and the flavors are bold, balanced, and deeply romantic — ideal for Valentine’s Day.
Ingredients
- 3 large, fresh eggs, separated
- ½ teaspoon kosher salt
- 2 (8-ounce) containers mascarpone cheese (500 g total)
- ⅔ cup granulated sugar
- 1 and a half (7-ounce) packages ladyfingers (savoiardi)
- 2 cups strong, high-quality coffee, cooled
- Unsweetened cocoa powder, for dusting
Note: Because coffee plays such a starring role, use the best quality espresso or strong brew you can — it makes all the difference in the final flavor.
Method
- Separate the eggs
Place the egg yolks in a medium bowl and the egg whites into the bowl of a stand mixer fitted with the whisk attachment. - Prepare the mascarpone base
Add the salt and mascarpone to the egg yolks. Using a whisk or rubber spatula, gently mix until the mixture is smooth, creamy, and fully combined. - Whip the egg whites
Beat the egg whites on medium speed until they become foamy. Slowly add the sugar while continuing to whisk. Increase speed slightly and whip until stiff, glossy peaks form and the sugar is fully dissolved, about minutes. - Combine the mixtures
Remove the bowl from the mixer. Add the mascarpone–yolk mixture to the whipped egg whites and carefully fold everything together using a rubber spatula, keeping the mixture light and airy. - Assemble the tiramisu
Quickly dip each ladyfinger into the cooled coffee, turning once so they’re soaked but not soggy. Arrange them in a single layer in an 8½ x 10-inch baking dish. - Layer and repeat
Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers, then finish with the remaining mascarpone cream, smoothing the top. - Chill and finish
Refrigerate for at least a few hours, preferably overnight, to allow the tiramisu to set and develop flavor. Just before serving, dust generously with unsweetened cocoa powder.
