July 22, 2023


This authentic Italian tiramisù is full of depth and flavour. The mascarpone’s creamy richness has a light and airy texture thanks to the whipped egg whites that are gently folded into the cheese. This classic recipe does not use cream. The Savoiardi ladyfingers are soaked in a rum-infused strong coffee. The dessert is then garnished with a dusting of decadent cocoa powder. No need to turn your oven nor your stove on for this recipe, which makes this no-bake tiramisù an ideal dessert throughout the summer season.


Dipping the Savoiardi Lady Fingers

Traditionally, tiramisu is made with Savoiardi lady fingers.  When the time comes to soak the cookies in the rum-infused coffee, you need to work at just the right speed!  Too quick, and the lady fingers won’t absorb enough coffee.  Too slow, and the lady fingers will fall apart.  You want to soak the lady fingers long enough for them to soften and imbibe the strong coffee.  This takes just a few seconds.

Classic and Authentic Recipe

A classic tiramisù uses raw eggs.  There is no cream in sight, and no cooking of the eggs over a saucepan of simmering water.


I use a dark rum in this recipe, but feel free to switch it out for Kahlua instead. Another option is to use Tia Maria. This liqueur boasts flavours that enhance the tiramisu: roasted coffee beans and vanilla. The Jamaican rum adds depth to the dessert as well.

Cocoa Powder

Use a good quality cocoa powder when you dust the tiramisù.  I love Rodelle’s organic Dutch processed cocoa powder.  It is so rich and fragrant.


Trust me,  it is worth waiting overnight for a bite of this tiramisù! The depth of flavours will be more intense if you wait.


Savoiardi lady fingers

strong coffee/espresso

Dark rum

Large eggs

Pure vanilla extract

Granulated sugar


Dutch-processed cocoa powder for dusting


Kitchen scale

9 inch square pan 


Stand-mixer fitted with a whisk attachment


1 tsp, 1 tbsp

Measuring cup 

Small offset spatula

Small mesh strainer

Bon appétit!



This authentic tiramisù is an iconic Italian dessert. Savoiardi are soaked in a rum-infused coffee and topped with a layer of creamy mascarpone mixed with eggs and sugar. As a finishing touch, garnish the tiramisù with a dusting of cocoa powder.


Ariane | Miel et Ganache








  • 32 Savoiardi lady fingers
  • 1 ½ cups strong coffee/espresso
  • 4 tbsp dark rum
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • ½ cup (100g) granulated sugar
  • 1 ½ cups (345g) mascarpone
  • Dutch-processed cocoa powder for dusting


  1. Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  2. Beat on medium-high speed.
  3. Once the egg whites are no longer foamy and look more opaque, pour in ¼ cup of the granulated sugar.
  4. Whip the egg whites until they form stiff peaks.  
  5. Transfer the whipped egg whites into a bowl and set aside.
  6. Pour the egg yolks and ¼ cup of the granulated sugar into the bowl of the stand mixer fitted with the whisk attachment.
  7. Whisk for 3 minutes, until the mixture falls like a ribbon and is light in colour.
  8. Add the vanilla, 2 tbsp of dark rum, and mascarpone.  Whisk until incorporated.
  9. Use a spatula to gently fold the egg whites into the mixture.
  10. Pour the coffee into a shallow bowl.
  11. Stir in 2 tbsp of dark rum.
  12. Dip 1 lady finger at a time into the coffee mixture, making sure it is soaked but not falling apart.  
  13. Place the coffee-soaked lady finger in the bottom of a 9 by 9 inch square pan.
  14. Repeat the process until you have 16 lady fingers lining the bottom of the pan.
  15. Pour half of the mascarpone mixture over the lady fingers.
  16. Use a small offset spatula to spread the mascarpone layer evenly.
  17. Create the second layer of coffee-soaked lady fingers by repeating the coffee-soaking process.
  18. Pour the other half of the mascarpone mixture over the lady fingers.
  19. Use a small offset spatula to spread the mascarpone layer evenly.
  20. Use a small mesh strainer to dust cocoa powder over the mascarpone mixture.
  21. Cover the tiramisù with aluminium foil or plastic wrap.
  22. Refrigerate the tiramisù for a minimum of 4 hours, or overnight.
  23. Slice the tiramisù into 9 pieces.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!