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Adjust Servings:
Ladyfingers – 10 ½ oz (300 g) Savoiardi
Mascarpone – 1 ⅛ lb (500 g)
Eggs – 4
Sugar – 3 ½ oz (100 g)
Coffee – 10 fl oz (300 ml)
Rum – 2 tbsp Or Marsala
Cocoa Powder – to taste

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Italian Tiramisu

Italian Tiramisu

  • 3h 30 min
  • Serves 8
  • Medium




Italian tiramisu is a layered no-bake Italian dessert combining Savoiardi ladyfingers and rich, tender cream. Done correctly, this classic dessert can be transcendent.

With this in mind, today, Cook It will share with you an authentic recipe for Italian tiramisu. It is hard to come up with a better combo for dessert than mascarpone, coffee-soaked ladyfingers, and airy cream. All this blends wonderfully in this melt-in-your-mouth sweet treat. Granted, it relies heavily on the quality of the ingredients, so make sure to use the best you can find! Follow the directions and make the best tiramisu you’ve ever tasted!



First of all, make coffee. Next, add 2 tablespoons of rum, then set aside and let cool.


Separate the egg whites from the egg yolks. Whip the egg whites until stiff. Set aside.


Whisk the egg yolks with sugar until pale and smooth.


Add mascarpone. Whisk slowly with a mixer, then add the whipped egg whites.


Slowly mix with a wooden spoon from bottom to top until smooth and creamy.


Quickly dip ladyfingers into the coffee. Do not over-soak them; otherwise, your dessert will turn out too soggy.


Next, place them in a cooking pan and spread the cream on top.


Finally, sprinkle with cocoa powder.


Refrigerate for at least 3 hours (or overnight) before serving.

If you love the heavenly taste of Italian tiramisu as much as we do, check out our recipe for exquisite tiramisu roll. After all, there cannot be too many Italian desserts in your culinary repertoire!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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