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  • Author: Ali
  • Prep Time: 37 mins
  • Cook Time: 8 mins
  • Total Time: 45 mins
  • Yield: 12 servings 1x


This classic Italian tiramisù recipe is easy to make, it’s made with cooked (instead of raw) eggs, and it’s just as indulgent and delicious as ever.


  • 8 large egg yolks
  • 2/3 cup granulated sugar
  • 1/2 cup dry marsala*, divided
  • 1 pound (16 ounces) mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups espresso (or very strong coffee*)
  • 36 to 42 crisp Italian ladyfingers (one 14-ounce package*)
  • unsweetened cocoa powder


  1. Make the zabaglione. Heat 1 inch of water in a large saucepan over medium heat until simmering.  Combine the egg yolks, sugar and 1/4 cup of the dry marsala in a metal (or heat-proof glass) mixing bowl, and set it atop the saucepan.  Using a whisk (or a hand mixer on low speed), whisk the mixture constantly for 5 to 7 minutes until it has turned a pale yellow color and nearly tripled in volume.  Remove from heat and transfer the mixture to the refrigerator briefly to cool while you continue on with Steps 2 and 3.
  2. Whisk the mascarpone mixture. Combine the mascarpone, vanilla extract and sea salt in a large mixing bowl.  Use a hand mixer (or a stand mixer) to beat the mixture on medium speed for 1 minute or until smooth.  Transfer mascarpone mixture to a clean bowl and set aside.
  3. Whip the cream. Add the heavy cream to the same large mixing bowl and beat using a handheld mixer (or stand mixer) on medium-high speed until stiff peaks form.
  4. Combine the filling.  Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined.  Then gradually fold in the zabaglione mixture until combined.  Set aside.
  5. Make the espresso mixture. Stir together the espresso and remaining 1/4 cup of marsala in a small bowl.
  6. Assemble the tiramisu. One at a time, dip the ladyfingers (very quickly!) into the espresso so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9×13-inch baking dish.  Once the layer is complete, use a spoon (or an offset spatula) to spread half of the creamy filling mixture evenly on top of the ladyfingers.  Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
  7. Chill. Cover and refrigerate the tiramisù for at least 4 to 6 hours, or until chilled.
  8. Serve. Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder.  Then slice, serve and enjoy!  Leftovers can be covered and refrigerated for up to 3 days.


Total time: The total (prep) time listed in the recipe above does not include 4 hours of chill time.

Alcohol options: Feel free to use rum, cognac, brandy, kahlua, or any other liqueur you prefer in place of the dry marsala.  Or, you can omit the alcohol entirely.

Espresso options: You can either brew your own espresso, brew a very strong batch of coffee, or add water to espresso powder for this recipe.  Feel free to use decaf if you prefer.

Number of ladyfingers: The exact number of ladyfingers that you need will depend on the size/shape of your pan. Basically, just try to fit as many as you can into a single layer.  It’s ok if there are some small gaps, but you can also break some of the ladyfingers in half if needed to fill in any big gaps.

Gluten-free option: Use gluten-free ladyfingers.