Uncle Larry Adventures

Italian Classics · Veneto

More italian dessert recipes

Tiramisù

Classic tiramisù with espresso-soaked savoiardi, whipped mascarpone zabaglione and a heavy dusting of bitter cocoa.

Tiramisù

The pick-me-up

Slice of tiramisu with cocoa dusting and mascarpone layers

The short version

Classic tiramisù with espresso-soaked savoiardi, whipped mascarpone zabaglione and a heavy dusting of bitter cocoa.

Prep
30 min
Cook
10 min
Total
6 hr 40 min
Serves
8 servings

Ingredients

  • 6 egg yolks
  • ¾ cup sugar
  • 1 lb mascarpone, room temperature
  • 1 cup heavy cream, whipped to soft peaks
  • 2 cups strong espresso, cooled
  • 3 tablespoons dark rum or marsala
  • About 30 savoiardi (ladyfingers)
  • Unsweetened cocoa powder

Instructions

  1. 01

    Make the zabaglione. Whisk yolks and sugar over a bain-marie until thick, pale and 160°F. Cool to room temperature.

  2. 02

    Fold. Beat in the mascarpone until smooth, then fold in the whipped cream in two additions.

  3. 03

    Soak fast. Combine espresso and rum. Dip each savoiardo for one second per side — any longer and it collapses.

  4. 04

    Layer. Alternate soaked ladyfingers and cream for two layers, smoothing the top.

  5. 05

    Chill. Refrigerate at least 6 hours, preferably overnight. Dust heavily with cocoa right before serving.

Larry’s rule: Cocoa goes on at the table, not in the fridge. Dust early and it turns to mud.

Nutrition (estimated, per serving)

Serving
1 serving (about 180 g)
Calories
580 calories
Protein
10 g
Carbs
42 g
Fat
42 g
Saturated fat
26 g
Fibre
1 g
Sugar
33 g
Sodium
90 mg
Cholesterol
470 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/tiramisu).

Before you cook

What to know about Tiramisù

What it is

Tiramisù is a dessert recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 8 servings in 6 hr 40 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make the zabaglione, then fold, then soak fast. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 egg yolks — adds richness and helps bind or set the finished dish.
  • ¾ cup sugar — supports the dish's balance, texture and regional character.
  • 1 lb mascarpone, room temperature — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • 1 cup heavy cream, whipped to soft peaks — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Larry’s why

Why temperature matters more than the recipe here

Dairy and eggs are unforgiving. Cold cream whips higher, warm mascarpone splits, and gelatin sets only within a narrow window. Let ingredients come to the temperature the recipe calls for before you start, and half the ways this dish can fail disappear.

Larry’s rule: Read the temperatures, then start.

More questions Larry gets asked →

Ways Larry changes it up

Swaps, shortcuts and regional versions of tiramisù.

No raw eggs

Cook the yolks and sugar to 160°F over a bain-marie into a zabaglione, then cool and fold in the mascarpone. Same texture, no raw egg.

Alcohol-free

Skip the marsala and use strong espresso with a teaspoon of vanilla. Kid-friendly and still rich.

Tiramisù: common questions

How long should tiramisu set?
At least six hours, ideally overnight. It needs time for the savoiardi to soften and the layers to hold a clean cut.
How long do you dip the ladyfingers?
One second per side. They keep absorbing after they leave the coffee, and over-soaked biscuits collapse into mush.

Questions Larry gets asked

How long should tiramisu set?
At least six hours, ideally overnight. It needs time for the savoiardi to soften and the layers to hold a clean cut.
How long do you dip the ladyfingers?
One second per side. They keep absorbing after they leave the coffee, and over-soaked biscuits collapse into mush.

What to pour with it

Drink pairings for Tiramisù

Coffee dessert, coffee drink. Vin Santo if you're being polite.

See the full Italian beverage menu →

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Quick answer

How do you cook sausage and peppers in the oven?

Roast sausage and peppers at 400°F (205°C) for 35 to 40 minutes on a single sheet pan. Toss the peppers and onions with olive oil and salt, nestle whole sausages on top, turn everything once at 20 minutes, and finish when the sausage reads 160°F.

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Contact Larry

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