# Authentic Italian Tiramisu with Mascarpone

> Tiramisu turns runny for two reasons: **dipping the biscuits too long in the coffee**, and **cold mascarpone beaten into a warm mixture so it splits**. The dip is **one second a side**, and the mascarpone should come out of the fridge fifteen minutes ahead.

**Italian Cuisine · 45 min · 8 servings · 390 kcal per serving**

Tiramisu is the most famous Italian chilled dessert, and its name means 'pick me up' — from the coffee and cocoa. It is one of the easiest desserts there is, provided you respect two timings.

## Ingredients

- 4 — egg yolks
- 0.5 cup — sugar
- 500 g — mascarpone
- 1 cup — whipping cream
- 250 g — savoiardi (ladyfingers)
- 1.5 cups — cold espresso
- 1 tsp — vanilla
- 3 tbsp — unsweetened cocoa

## Method

1. **Prepare** — Take the mascarpone out of the fridge **fifteen minutes ahead**, and brew the coffee and let it cool completely. Cold mascarpone splits when it meets a warm mixture.
2. **Yolks over steam** — Whisk the yolks and sugar over a **bain-marie** until the mixture pales, thickens and reaches **70°C** — about 8 minutes. This pasteurises the eggs and makes them safe.
3. **Cool the mixture** — Take it off the steam and keep whisking for **5 minutes** until it cools to room temperature. Mixing it while hot melts the mascarpone.
4. **Add the mascarpone** — Add the mascarpone and vanilla and beat on **low speed for just 30 seconds**. Over-beating separates the cheese's fat and turns it grainy.
5. **Fold in the cream** — Whip the cold cream to medium peaks and fold it into the mixture **from underneath, upwards** with a silicone spatula, not a whisk.
6. **The split-second dip** — Dip each biscuit in the coffee for **one second a side and no more**, and lay them in the dish. Over-dipping makes them collapse and weep liquid into the base.
7. **Layer and rest** — Spread half the cream, add a second layer of biscuits, then the rest of the cream. Cover and refrigerate for **at least 6 hours** — overnight is better. Dust the cocoa on just before serving.

## Tips

- One second a side when dipping — the step that ruins more tiramisus than any other.
- Mascarpone at room temperature and the mixture cool. A temperature gap splits it.
- Six hours of resting is compulsory — the biscuits need time to absorb and set.
- Cocoa just before serving, because it absorbs moisture and turns to paste.

## FAQ

### Why is my tiramisu runny?
Either you dipped the biscuits too long and they wept liquid, or you did not let it rest 6 hours, or you over-beat the mascarpone and it split. All three give the same runny result.

### Are the raw eggs safe?
In this recipe the yolks are whisked over a bain-marie to 70°C, which pasteurises them and makes them completely safe. This method is called zabaglione and it is the Italian original.

### Can I make it without mascarpone?
You can, with 250 g of cream cheese plus 250 g of clotted cream, but the taste will be slightly tangier and the texture lighter. Mascarpone is higher in fat and lower in acidity — that is what gives the original flavour.

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Source: https://hanakoleah.com/en/italian-cuisine/authentic-italian-tiramisu-with-mascarpone
Edited by: Marwa Mohamed
Last updated: 2026-10-29