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Classic Tiramisu
  • Prep
    45 min
  • Total
    45 min
  • Serving

Classic Tiramisu


Mascarpone Zabaglione

  • 475 g Saputo Mascarpone
  • 2 tsp lemon zest
  • 6 large egg yolks, at room temperature
  • 30 mL (1 tbsp) Tia Maria liquor or rum
  • 30 mL (1 cup) granulated sugar, divided
  • 250 mL (1 cup) heavy whipping cream


Biscuit Base

  • 48 Savoiardi (ladyfinger) biscuits
  • 500 mL (2 cups) espresso or strong coffee, cold
  • 4 tbsp cocoa powder
  • 1 100 g bar of chocolate, for shaving


  1. In a large bowl, whisk the Mascarpone and lemon zest. Set aside.
  2. Whisk the egg yolks, liquor and ½ cup of granulated sugar in a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 8-10 minutes. Don't cook the zabaglione for too long, or it will curdle. Scrape the zabaglione into the Mascarpone mixture and whisk until smooth.
  3. In a clean bowl add the cream and using an electric mixer or a whisk, whisk while gradually adding the remaining ½ cup of sugar, until soft peaks have formed, about 5 minutes. Gently fold the cream into the egg mixture until well combined. Refrigerate the mixture while you prepare the rest of the tiramisu.
  4. Place the espresso in a shallow bowl. Dip the rounded side of each biscuit into the espresso, careful not to let it sit for too long or the biscuit will fall apart.
  5. In a 9" x 13” baking pan, place 24 biscuits, side by side to evenly fill the bottom of the pan. Top with half the cream and a light dusting of cocoa powder. Place the remaining biscuits on top and cover with remaining cream. Cover with a light dusting of cocoa powder. 
  6. Divide into 8 portions, dusting with extra cocoa once plated. Sprinkle over shaved chocolate. Serve immediately.