Tiramisu is not a soft dessert.
Tiramisu is structure, temperature control, fat balance and timing.
Not soggy biscuits.
Not liquid cream.
This is a precise, repeatable blueprint to build elite Italian tiramisu (6 portions).
Tiramisu is not comfort dessert.
Tiramisu is layering, emulsion and moisture control.
If you want sweet chaos in a glass — stop here.
If you want clean structure and perfect spoon cuts — keep reading.
1. Understand The Goal (This Is NOT Runny Tiramisu)
Elite tiramisu must be:
Silky
Light but stable
Clean when cut
Balanced between coffee, cocoa and cream
If it collapses on the plate, you failed.
2. Ingredient Discipline (Exact Measures – 6 Portions)
Mascarpone
→ 500 g
Egg yolks
→ 4 large
Granulated sugar
→ 100 g (≈ 8 tbsp)
Savoiardi (ladyfingers)
→ 250 g
Strong espresso coffee
→ 300 ml
Unsweetened cocoa powder
→ 2 tbsp
Dark rum or Marsala (optional)
→ 2 tbsp
Salt
→ 1 small pinch
That’s it.
No cream.
No vanilla.
No shortcuts.
3. Egg System (The Emulsion Core)
In a heat-safe bowl:
Add:
4 egg yolks
100 g sugar
pinch of salt
Place over gentle simmering water.
Whisk constantly.
Heat time:
→ 5–7 minutes
Target:
→ warm, pale, thick and slightly foamy
→ temperature around 65–70°C
Remove from heat.
Whip with mixer:
→ 3–4 minutes
Until:
Light
Ribbons form
Volume increases
This is your structure.
4. Mascarpone Integration (2 Minutes Only)
Add mascarpone:
→ 500 g
Mix on LOW speed.
Time:
→ 30–60 seconds
Stop immediately when smooth.
Over-mixing destroys body.
5. Coffee System (30 Seconds Setup)
Brew espresso:
→ 300 ml
Let cool to room temperature.
Add:
Rum or Marsala
→ 2 tbsp (optional)
No sugar.
Coffee must stay bitter.
6. Biscuit Control (The Most Abused Step)
Dip each savoiardo:
→ 1 second per side
Total contact time:
→ 2 seconds
If it bends in your hand, you failed.
7. Assembly (Exact Layering)
Use a medium tray
(about 20 × 20 cm).
Layer order:
First layer:
→ dipped savoiardi (single layer)
Second:
→ half of the cream
Third:
→ second layer of dipped savoiardi
Fourth:
→ remaining cream
Level carefully.
8. Cocoa Finish
Dust top with:
→ 2 tbsp unsweetened cocoa
Use a fine sieve.
Do not press.
9. Rest & Set (Non-Negotiable)
Cover and refrigerate.
Minimum rest:
→ 6 hours
Ideal rest:
→ 12 hours
This is where structure is created.
Not in mixing.
10. Texture Reality Check
Elite tiramisu feels:
Light on the spoon
Stable on the plate
No liquid at the base
Clean layer definition
If your tiramisu is:
Runny → under-set or over-soaked biscuits
Heavy → over-mixed mascarpone
Flat tasting → weak coffee
Grainy → overheated eggs
The slice exposes everything.
11. Service Window
Remove from fridge:
→ 10 minutes before serving
Cut with a clean hot knife.
Wipe between cuts.
12. The Tiramisu Code
Egg temperature.
Mascarpone discipline.
Two-second dip.
Cold rest.
Clean cuts.
Whisk longer.
Mix shorter.
Soak less.
Rest more.
Repeat.