Tiramisu
Tiramisu is a medium Italian recipe that serves 8. 420 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 42 min | Cook: 8 min | Total: 1 hr
Cost: $18.25 total, $2.28 per serving
Ingredients
- 0.5 cup Dark Rum (for soaking the coffee; optional for kids)
- 1.5 cup Strong Coffee (Espresso) (brew a big batch; can use decaf)
- 16 oz Mascarpone Cheese (room temperature, the star of the tiramisu)
- 0.25 cup Dark Rum (mixed into the mascarpone)
- 6 large Egg Yolks (separated from whites; room temperature)
- 0.66 cup Granulated Sugar (fine granulated sugar)
- 2 cup Heavy Cream (cold, for whipping)
- 2 tsp Vanilla Extract (pure vanilla)
- 24 Ladyfinger Cookies (Savoiardi) (store‑bought; if unavailable, can be made at home)
- 2 tbsp Unsweetened Cocoa Powder (for dusting; sifted)
Instructions
Brew Strong Coffee
Using a mocha pot, brew a big batch of strong coffee or espresso and set aside to cool slightly.
Time: PT10M
Make Coffee‑Rum Soaking Liquid
Combine 0.5 cup dark rum with the 1.5 cups hot coffee, stir, and let it come to room temperature.
Time: PT2M
Prepare Mascarpone Mixture
In a large bowl, whisk together 16 oz room‑temperature mascarpone and 0.25 cup dark rum until smooth.
Time: PT2M
Separate Eggs
Separate six egg whites from the yolks; set the whites aside for another use.
Time: PT2M
Combine Yolks and Sugar
Whisk 2/3 cup granulated sugar into the six egg yolks until the mixture is pale and the sugar is dissolved.
Time: PT2M
Cook Zabaglione
Place the yolk‑sugar mixture over simmering water (double boiler) and whisk continuously until it thickens, becomes pale yellow, and coats the back of a spoon.
Time: PT8M
Combine Zabaglione with Mascarpone
Pour the warm zabaglione into the mascarpone‑rum mixture and whisk until fully incorporated.
Time: PT2M
Whip Heavy Cream
In a stand mixer or large bowl, whip 2 cups cold heavy cream with 2 tsp vanilla extract until stiff peaks form.
Time: PT5M
Fold Whipped Cream into Custard
Gently fold the whipped cream into the mascarpone‑zabaglione custard until a uniform, airy mixture forms.
Time: PT2M
Assemble the Tiramisu
Quickly dip each ladyfinger (about 2 seconds per side) in the coffee‑rum liquid and lay them in a single layer in a rectangular dish. Spread half of the custard mixture over the first layer, then repeat with another layer of dipped ladyfingers and the remaining custard. Finish by dusting generously with sifted cocoa powder.
Time: PT10M
Chill Overnight
Cover the dish and refrigerate for at least 6–8 hours (overnight) to allow the flavors to meld and the tiramisu to set.
Time: PT0M
Serve
Run a damp paper towel along the edges to clean, cut with a sharp knife, and serve chilled.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 28 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains Alcohol
Allergens: Milk, Eggs, Gluten
Ingredient Substitutions
- Instead of Dark Rum: Brandy, Coffee liqueur, Omit entirely
- Instead of Strong Coffee (Espresso): Brewed coffee, Instant espresso powder
- Instead of Mascarpone Cheese: Cream cheese (different texture), Ricotta (lighter texture)
- Instead of Dark Rum: Brandy, Coffee liqueur, Omit
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Granulated Sugar: Superfine sugar
- Instead of Heavy Cream: Whipping cream
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Ladyfinger Cookies (Savoiardi): Sponge cake strips
- Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa
Equipment Needed
- Mocha Pot
- Saucepan
- Large Mixing Bowl
- Whisk
- Double Boiler (or heatproof bowl over pot)
- Stand Mixer or Hand Mixer
- Offset Spatula
- Measuring Cups and Spoons
- Sharp Knife
- Rectangular Serving Dish
- Fine Mesh Sieve (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Cooking the zabaglione over a double boiler
- Folding the whipped cream into the custard without deflating it
- Quickly dipping ladyfingers (no more than 2 seconds per side)
- Dusting cocoa powder evenly on the final layer
Chef Tips from the Video
- Use room‑temperature mascarpone; cold cheese will create lumps.
- For an extra coffee kick, add a teaspoon of instant espresso powder to the soaking liquid.
- Sift the cocoa powder twice for an even, smooth dusting.
Troubleshooting
The custard is too runny after folding.
Make sure the zabaglione was thickened properly; if still thin, chill the mixture for 15 minutes before folding in the whipped cream.
Ladyfingers become soggy and fall apart.
Dip each ladyfinger for no more than 2 seconds per side; work quickly and lay them flat in the dish.
Whipped cream turns into butter.
Whip only until stiff peaks form; stop as soon as the cream holds its shape and no longer looks glossy.
Storage
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Not recommended; texture changes.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- The mascarpone‑zabaglione custard can be made a day ahead and kept refrigerated.
- Whipped cream can be prepared ahead; fold it in just before assembly to keep it airy.
Frequently Asked Questions
What is the cultural significance and history of Classic No-Bake Tiramisu in Italian cuisine?
Tiramisu originated in the Veneto region of Italy in the 1960s and quickly became a symbol of post‑war indulgence. Its name means “pick me up,” referring to the energizing blend of coffee and cocoa, and it rose to worldwide fame during the 1980s as a quintessential Italian dessert.
What are the traditional regional variations of tiramisu in Italian cuisine?
While the classic version uses ladyfingers, mascarpone, coffee, and cocoa, some regions add Marsala wine, use savoiardi made with almond flour, or incorporate chocolate shavings. In the north, a touch of dark rum is common, whereas southern versions may feature a hint of orange zest.
How is tiramisu traditionally served in Italy?
In Italy, tiramisu is typically served chilled in a shallow rectangular dish, cut into square or rectangular portions, and dusted with a fine layer of cocoa powder. It is often presented as a dessert after a multi‑course meal, sometimes accompanied by a small glass of espresso.
During which celebrations or occasions is tiramisu traditionally enjoyed in Italian culture?
Tiramisu is popular at family gatherings, birthdays, and festive holidays such as Christmas and Easter. Its rich yet light texture makes it a favorite for both casual weekend meals and special celebrations.
How does tiramisu fit into the broader Italian dessert tradition?
Tiramisu belongs to the Italian tradition of layered desserts that combine coffee, alcohol, and creamy cheeses, similar to zabaglione‑based sweets. It reflects Italy’s love for balancing bitter, sweet, and creamy flavors in a single dish.
What are the authentic traditional ingredients for classic tiramisu versus acceptable substitutes?
Authentic ingredients include mascarpone cheese, ladyfingers (savoiardi), espresso or strong coffee, dark rum or Marsala wine, egg yolks, sugar, and cocoa powder. Substitutes can be cream cheese for mascarpone, sponge cake strips for ladyfingers, and brandy or coffee liqueur in place of rum.
What other Italian dishes pair well with classic tiramisu?
Tiramisu pairs beautifully with a small glass of espresso, a sweet dessert wine like Vin Santo, or a light fruit salad. For a full Italian meal, serve it after a pasta dish such as tagliatelle al ragù or a risotto.
What makes classic tiramisu special or unique in Italian cuisine?
Its unique combination of a light zabaglione custard, airy whipped cream, and coffee‑soaked ladyfingers creates a texture that is both creamy and slightly spongy. The subtle rum flavor adds depth, making it stand out among other Italian desserts.
What are the most common mistakes to avoid when making classic tiramisu at home?
Common errors include over‑soaking ladyfingers, which makes the dessert soggy; over‑whipping the cream, turning it into butter; and not thickening the zabaglione enough, resulting in a runny filling. Follow the quick dip and watch the custard closely to avoid these pitfalls.
Why does this classic tiramisu recipe use a double boiler for the zabaglione instead of direct heat?
A double boiler provides gentle, indirect heat, preventing the egg yolks from curdling while allowing them to thicken into a smooth custard. Direct heat can cause the mixture to scramble, ruining the silky texture essential for tiramisu.
Can I make classic tiramisu ahead of time and how should I store it?
Yes, you can assemble the tiramisu a day ahead. Cover it tightly and refrigerate for 6–8 hours or overnight. Keep it refrigerated until serving; it will stay fresh for up to four days.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, step‑by‑step home cooking tutorials that focus on classic comfort foods and elegant desserts, often emphasizing technique and clear visual instructions.
How does the YouTube channel Preppy Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Preppy Kitchen blends modern kitchen tools like stand mixers with traditional techniques such as double‑boiling zabaglione, offering concise, no‑fluff videos that prioritize practical tips for home cooks, whereas many other Italian channels focus more on storytelling or elaborate plating.
Last updated: August 30, 2026
