My easy-to-make and amazingly delicious Tiramisu recipe is made with coffee-soaked ladyfingers, creamy mascarpone, homemade whipped cream, and dusted with cocoa powder for the perfect finish on this classic Italian dessert.
And don’t worry, my Tiramisu Recipe is made without using raw eggs (they are cooked while making the sabayon)!
I have tried many recipes for tiramisu over the course of my lifetime, and I can promise that you’ll agree that this is The Best Tiramisu Recipe you’ll ever make! It took many attempts to perfect my recipe, and I’m happy to share it with my friends and followers so they can enjoy my all-time favorite dessert!
My tiramisu recipe may be a little different than most that claim to be “authentic tiramisu,” but truth be told, there are as many different recipes as there are Italian grandmothers, each with its own little twist. Some of which aren’t really tiramisu at all.
My tiramisu recipe speaks of a time when I first sampled this Italian classic when food had a magical quality all its own. When Mama Jeanette saw the best in me and taught me how to make Authentic Italian Tiramisu. I am forever grateful for all her lessons in life and cooking.
Ingredients
I’ve had so many questions about the process of making Tiramisu that I’ve added step-by-step pictures to help you along the way.
Let’s start by gathering the ingredients we need to make Authentic Italian Tiramisu. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly. You only need egg yolks for this recipe, so save the egg whites for a healthy omelet or meringue.
What is Mascarpone?
Mascarpone is basically the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency; it’s milder in flavor and has twice as much fat as cream cheese. Cream cheese can be substituted for mascarpone, but the flavor and consistency won’t be the same.
*Galbani is my first choice for mascarpone. Bel Giosi and Vermont Creamery are also good choices. Always make sure the mascarpone has a long use-by date. Old mascarpone can cause the tiramisu cream to be too loose to set properly
How to make Tiramisu Cream
It’s a lot easier than you might think to make tiramisu. Just follow my step-by-step instructions, and you’ll be making tiramisu better than your favorite local restaurant!
- The first step is whipping the egg yolks (approx. ยฝ cup) and the sugar until they are very thick. *One of the mistakes people tend to make is under-whipping the egg mixture.
- Using a double boiler method with a bowl over a pot of simmering water, whip the mixture until it has almost doubled in volume and is thick.
*egg/sugar mixture needs to reach a temperature of at least 165 degrees F. - Add room-temperature Mascarpone to the whipped yolks, and mix until well combined. Don’t overmix; this can cause curdling. *Mascarpone only needs to get to set out for 15-20 minutes. Don’t let it get warm.
- In a separate bowl, use an electric mixer to whip the cream to stiff peaks (a hand mixer or stand mixer is fine). This process should be slow, starting on low and increasing the speed gradually over ten minutes. **This method is how you keep the whipped cream from breaking. The cream should be ice-cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone mixture and refrigerate until you are ready to assemble the tiramisu.
Chef Dennis Tip: Always use the freshest products available. If the eggs, cream or mascarpone are close to the expiration date, they can break down in the recipe.
How to make Perfect Whipped Cream
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Using an electric mixer, begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
*If you make whipped cream as a topping for desserts, don’t forget to add sugar and vanilla; for the tiramisu, we are not adding powdered sugar or vanilla to the mixture.
Why is my Sabayon grainy?
If you used regular sugar instead of superfine / castor sugar, your finished sabayon might be grainy. That’s okay. It will finish dissolving while your tiramisu is firming up.
*If you can’t find superfine sugar or caster sugar, you can always pulse your sugar in a food processor to make the grains smaller.
Why did my sabayon curdle?
- Over-whipping can cause the fat to separate, causing the mixture to curdle.
- Allowing the mascarpone to get too warm can wreak havoc with the fat in the mascarpone, causing it to curdle.
- Using mascarpone that is too cold can cause curdling. Let it sit out for 15-20 minutes before using.
- The brand Bel Gioso has been reported to cause curdling, although I have never experienced this.
How to make Tiramisu
The first step is a quick dip of the ladyfingers in the coffee/Kahlua mixture. The coffee flavor of the Kahlua enhances the overall flavor, but it can be left out if you want to make this dessert alcohol-free. And if you’re not a fan of Kahlua, you can use Gran Marnier, dark rum, or Marsala in its place.
*Instant espresso powder can be used to make the coffee for dipped ladyfingers.
How do I prepare the ladyfingers:
- Dip the ladyfingers in the coffee mixture. If you don’t want the added caffeine, decaf coffee or decaf espresso can be used.
- Brushing on the coffee mixture instead of dipped ladyfingers is a great way to control how much liquid gets on the ladyfingers.
- Only use crunchy Savoiardi (Italian ladyfingers); cake-style ladyfingers will get too soft.
- Set your pan up with a layer of coffee-soaked ladyfingers. (Standard 9″x 9″ pan)
- Then add your first layer of tiramisu cream mixture. Use half of your mixture and spread it evenly.
- Add a second layer of prepared ladyfingers to the pan.
- Add the remainder of the tiramisu cream mixture and spread evenly.
Dust the tiramisu with cocoa powder and you’re finished!
Now comes the hardest part. Let the tiramisu set up for at least 6 hours; overnight is best. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
Chef Tips to Make the Best Tiramisu:
- Quick Dip โ Dip the ladyfingers one or two at a time. A quick dip on each side is enough. You can also use a brush to coat the ladyfingers with the coffee mixture.
- Do not over-soak the ladyfingers or the layers will be soggy and not hold up.
- Double Boiler โ When whisking the egg yolks and sugar over the double boiler, make sure the bowl is not touching the water beneath it.
- Allow the yolk mixture to cool until itโs just slightly warm by using the whisk to help disperse the heat. This will cool down the mixture quicker.
- Use very cold whipping cream -whip the cream slowly over about 10 minutes and the cream will be more stable and hold up.
- Do not overmix the creamโ When folding the cream into the mascarpone sabayon mixture, do not overmix, or it may become grainy.
- Allow the tiramisu to chill for at least 6 hours or overnight before slicing to allow it time to fully set up.
- Tiramisu can be made in advance- it holds up well and can be made up to two days ahead of time.
- Tiramisu will last refrigerated for up to 6 days.
FAQ about Tiramisu
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa powder) to prevent skin from forming; cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add a layer of cocoa powder and serve.
Yes, you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
There are two methods that you can use to make a faux mascarpone. You won’t get quite the same flavor, but it will work. Blend 8 ounces softened full-fat cream cheese with ยผ cup heavy cream, and 2 tablespoons softened unsalted butter; OR – Blend 8 ounces softened cream cheese with โ cup whipping cream and โ cup sour cream.
No, you should not use raw eggs! The eggs in my version of tiramisu are slowly cooked over the simmering water as you whip the sabayon. This tiramisu will be safe to eat if you follow my directions.
How to Save your Tiramisu if it doesn’t set:
If, for some reason, your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan, and you can slice it. Add fruit or other toppings, and you’ve got an amazing dessert.
More Recipes You’ll Love!
Best Tiramisu Recipe {step by step}
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 large egg yolks (approx. ยฝ cup of yolks)
- 1 cup sugar superfine or caster if possible
- 1ยผ cups mascarpone cheese room temperature
- 1ยพ cups heavy whipping cream
- 30 each Italian ladyfingers about 1 ยฝ of the 7 ounce packages (Savoiardi style)
- 1 ยฝ – 2 cups cold espresso or strong coffee
- ยฝ – 1 cup coffee flavored Liqueur optional to taste
- 1 ounce unsweetened cocoa for dusting
Instructions
- Add one inch of water to a small pot and bring to a boil. Reduce the heat to simmer. Find a metal bowl that will fit on top of the pot so it's sitting on the pot without touching the water.
- Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together.
- Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. *egg/sugar mixture needs to reach a temperature of at least 165 degrees F. **If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. ***If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.
- Add room temperature Mascarpone to the whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer, whip the cream to stiff peaks.ย ย (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingersย
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Video
Notes
Chef Tips
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
- Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.ย
- Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
- Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS)ย ย Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving.ย Overnite is best.
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
FAQ ABOUT TIRAMISU
-
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
Rebecca from Chow and Chatter
oh this looks wonderful and your right about how therapeutic cooking is
Krissy
I follow almost the exact recipe and it was a huge hit for xmas this year. Even the die hard tiramisu fans said it was the best. I have an aunt that moved to Italy some time ago, she works as a tranlator and previously ran a cooking school and restaurant. She has offered me a simpler tiramisu recipe and I am anxious/curious to try it…I can't imagine anything being better than this recipe. Will share once I get my hands on it. She can be found cooking in her kitchen in Lucca, Italy (cooking in lucca). Thanks for sharing, your pic looks beautiful.
Lynda
Your Tiramisu does look heavenly-I wish my spoon could dip through the screen and swipe a bite or two!
Your recipe looks so easy to make, that I will have to try this myself soon.
I enjoy reading your blog and hearing your life stories and lessons. Thanks so much for sharing!
Pegasuslegend
This really looks awesome…. I have never been able to bring myself to eat raw eggs… but this may make me change my mind… gorgeous!
Absurd Baker
I love Tiramisu and this recipe sounds exactly as you said: the best ever. Oh dear! I will have to take a break from the oven and make this !!!! Wow! And when I think about the classy espresso coffee, oh, and the cocoa. Bye now chef, I will have to go and find some Italian lady fingers!
Eileent
Looks so sinful, but in a good way!
Kate@Diethood
Chef, believe it or not, I was just about to start whisking up a Tiramisu… I left the eggs out for a few minutes … got on my comp…and here, right in front of me stands a delicious photo of your tiramisu. I love this dessert!! My recipe is just a wee bit different, but not much.
Lindsey
This tiramisu looks phenomenal!! One of my all-time favorite desserts, and your version looks like one I definitely have to try!
Mindy@whiskibusiness.com
I Must confess….I have never had Tiramisu. I know how un-American of me…or un-Italian. Wait, I'm not Italian, although I've been told I look Italian–Big COMPLIMENT!! I think of Sophia Loren. Anyway, now I must make this. Just the picture made my mouth water and I can't wait!!!
Cinda
Super yum! That's a classic to keep.
Kate from Scratch
Amazing! I've only made one tiramisu in my lifetime (so far) and that was the limoncello tiramisu. I chose that one because classic is so difficult to perfect. You've inspired me. Thanks for the recipe, the final product will be thoroughly revelled in.
p.s. You should do a cannoli post too. Not for selfish purposes, I swear. :-X But, I really like cannoli filling.
Tiffany
That tiramisu looks like heaven on a plate!
Claudia
I'm not a huge sweet eater (except for Tiramisu)and I would have sworn my cousin's recipe was the best but I am giving you gold stars – because yours is the classic. It has all the rich flavors in spades and the photos asks for a spoon. Oh, no pressure or anything – but the legendary crab soup – is that posted?
Cooking is a balm isn't it – through thick and thin – it's a beautiful constant.
mish
This recipe was awesome! I followed the recipe except I used 3/4 of a cup of sugar and 12 ounces of lady fingers. It turned out amazing! I might even try less sugar next time. Very good recipe!!!
Angela@RecipesFromMyMom
Just looking at your tiramisu photo perked me up. This is such a logical and straightforward recipe. The Kahlua would definitely not be optional for me – must have a lovely coffee liquer flavor in every bite.
Good luck with your range decision and the contractors. Can't wait to see your revamped kitchen.
Liren
Your bold title just caught my eye (how could it not?) – Tiramisu might be one of my favorite all time desserts, but I've had too many versions that disappoint that I've always avoided making my own. I'm absolutely going to try yours, it looks just how it is supposed to look and I'm sure tastes even better.
Michรจle
So glad I stumbled on this recipe! We just came back from Rome and were staying near the Spanish Steps…we also enjoyed the best tiramisu at Antico cafรฉ Vitti. I cannot wait to try this recipe!
Chef Dennis Littley
I hope you enjoy it as much as we do Michele! How I miss Italy!
Elly P Edelmann
Thank’s for sharing your Tiramisu recipe version, I love Tiramisu and I been making for 25 years,i ready to try this one!!
Elly
Chef Dennis Littley
Thanks Elly, it is my favorite dessert and I hope you get to try my recipe!
David
You are correct sir, and thank you very much. I made your tiramisu last Sunday and everyone
Loved it, now it’s gone. My Sicilian great aunt Mary would have loved it, I think. You should have seen her st. Joseph’s table an impressive spread to be sure. She taught me how to cook a righteous 3 meat pasta sauce, the only stipulation was not to sell the recipe. There are no secret ingredients, it all about the process.
Chef Dennis Littley
Thanks so much for the positive feedback David, I’m happy to hear you enjoyed the tiramisu!
Catherine
I was taught a three meat pasta sauce too;-) My grandpa grills me on how to make it every time I fly home to visit!
Flo
david. Wow wish you would share it ( meat sauce). I love to try it.
Diane
Can you just tease us a little? I would love a fabulous meat sauce recipe!! Pleeze….
Chef Dennis Littley
Diane I would just leave out the marsala and use coffee with some sugar added for sweetness to flavor the ladyfingers. You can skip the alcohol all together. That will be a much better solution than using marsala, save it for Chicken Marsala ( I have a great recipe on my site)
Chef Dennis Littley
I have a great wild boar ragu that you can use pork shoulder with.
Julie
I made this at Christmas time and it was fantastic! The cream is to die for! So, recently a friend and I were trying to come up with something decadent to satisfy our sweet tooth. This cream came to mind. We made a batch of pizzelles and rolled them around a form to create a tube. We then piped this cream filling into each tube using a pastry bag. We drizzeled chocolate ganache over the tubes. We call it “Pizzoli”…a cross between cannelloni and pizzelles. Not only was it out of this world, but a very impressive looking dessert. We posted a picture of it on facebook and friends wanted to know what restaurant we got that at! These are so easy to make ahead by having a pastry bag filled and in the fridge and the tubes made ahead and ready to fill. A plateful for can be made in just a few minutes and you’re ready to impress!
Chef Dennis Littley
Thanks for the feedback Julie! I’m happy to hear you enjoyed it!
Kristine Rivas
Chef Dennis I can wait to make this. My question is the cocoa yoy used for dusting. Is it the unsweetened cocoa and what brand is best.
Chef Dennis Littley
hi Kristine
its unsweetened cocoa and I would look for the best brand your story carries. That being said I’ve used Hershey’s cocoa when that’s all that’s been available.
Amanda
Hi Dennis, what is the different between heavy whipping cream and thickened cream ใ๏ฝ๏ฝใ๏ฝใ๏ฝ๏ฝ๏ฝ๏ผ๏ฝใ๏ฝ๏ฝ๏ฝ๏ฝใ๏ฝ๏ฝใ๏ฝ๏ฝใ๏ฝ๏ฝใ๏ฝ๏ฝ๏ฝ๏ฝ๏ฝ๏ฝใ๏ผ there is a whipping cream but not heavy whipping cream.
Chef Dennis Littley
Hi Amanda
Regular whipping cream should be the same. As long as you can make whipped cream out of it.
Jake K.
What is the best liquor to use?
Chef Dennis Littley
I like using Kahula
Jen S
I just made this for my cooking club- was delicious!!!! Grazie for sharing your recipe.
Chef Dennis Littley
You’re very welcome and thank you for taking the time to leave a comment!
Douchka
I just made it…followed the recipe exactly and my cream is really runny, way too sweet. it is not cream, it’s more like a sauce. Just wondering what I did wrong. Thanks for the input.
Chef Dennis Littley
it sounds like you didn’t whip the eggs long enough. It could also be the age of the eggs you used as well as the age of the cream. Make sure the eggs and cream are the freshest you can find. I also have a video you might find helpful in seeing where you made your mistake, https://www.youtube.com/watch?v=tD3rKOJu2TE
DennyZ
Hey Chef Dennis. I’m a 68 year old guy who recently discovered the joys of my new hobby: Cooking. I invited 10 friends and a couple clients over for a traditional Italian dinner (used my moms Sicilian sauce recipe cooked with meatballs and pork.) I topped it off with your teramisu. My guests freaked out over your teramisu. It was the perfect ending to a great evening. Thanks for this classic over the top recipe. If I can do it anyone can. Regards DennyZ
Chef Dennis Littley
hi DennyZ
you really made my day with your comment! Thanks so much for trying my recipe, I’m very happy to hear your guests enjoyed the tiramisu!
Dawn Hribko
Looks soooo good!! I’m about to try your recipe!!!! I’ll let you no ……
Chef Dennis Littley
Thanks Dawn, I hope you enjoy the tiramisu
Kristin
I love tiramisu, plain & simple. But the first time I made it, it was a giant flop. I was such a novice back then, & had no idea there were both soft varieties of lady fingers as well as the crispy ones. Needless to say, I had made the mistake of using the soft lady fingers, & my tiramisu was a soggy, sloppy mess. Now, several years later I decided to try it again. I entered “best ever tiramisu” into Google & your recipe instantly popped up. I corrected my mistake from the past & used the Delallo brand of lady fingers. Since I made it for a church function, I did not use the coffee flavored liquer either. Your recipe did not disappoint! It was a huge hit at the potluck, & I had several people come up to tell me that I should open up my own bakery! I have you to credit for its success. Thank you for sharing your tiramisu recipe!
Chef Dennis Littley
hi Kristin
I’m happy to hear that you tried making my tiramisu and that it came out well. Thanks for sharing your success with us!
shan
hi chef dennis! i am from the philippines and tiramisu is my favorite dessert.. we dont have the italian brand of lady fingers, cam i use any? does this tiramisu recipe of yours will hold through as shown in the recipe (not too wet and creamy?mascarpone is scarce in outr place:) excited to try this one and hope goes well.
Chef Dennis Littley
hi Shan
you can use anytype of ladyfingers if those are not available. The recipe will hold up very well, I’ve never had any last in my house past 5 days but it was still looking good.
shan
hi chef dennis, just made the tiramisu today formthe first tme. i am from the phils. ang mascarpone is hard to find and very expensive. since i love tiramisu so much,
i made a first attempt today base on uour recipe. the usual tiramisu iv eaten is made of cake then layered with cream. i had a hatd time and felt tense because of the hot weather. i was scared that the whippin cream and the mascarpone will melt. and the lady fingers im using is different. i hope it comes out good tomorrow. hoping would even look thesame as in the picture shown. crossing my fingers!:)also, if i am going to use a mascarpone frosting, do i have to refrigerate it all the time? considering the weather here in our country. i want to make a birthday cake for my husband and havent really tried doing any frosting, still am a beginner.
Chef Dennis Littley
I hope it came out well
Cora
This recipe was so good. I made it for the first time on Thanksgiving & it turned out incredible. So good in fact, Iโm making it now at 4:10 am for Sunday dessert. Thanks Chef. Itโs great making a recipe that turns out to be all itโs hyped up to be & more. Try it every one; it will not disappoint.
Chef Dennis Littley
Thanks so much for the positive review of my tiramisu! It makes me happy to share my favorite dessert and make new friends along the way!
Missy
Iโm making this tomorrow and also bought the soft lady fingers and Iโm afraid they wonโt hold up. Will they work or will it be a soggy mess?
Chef Dennis Littley
they should be fine, just be careful dipping them, don’t oversoak them. You could also use a pastry brush to coat them once they’re in place.
Diane
Chef: I’ve been researching recipes and ended up buying Marsala instead of Kahlua bc that’s what most of them recommend. Naturally after I bought it, I found this post. I’m not much of a drinker so I hate to buy more. Will my product be as tasty as this if I don’t use Kahlua? I’ve never made tiramisu before and it’s for a special guest – I want it to be just right!
Diane Keevan
I made your recipe using Marsala instead of Kahlua and it was fantastic according to my guest. it was the best she’d ever had! I followed your recipe to the letter with the exception noted. Thank you for a wonderful easy to follow recipe!
Chef Dennis Littley
I’m happy to hear you got good reviews from my tiramisu recipe Diane. Thanks so much for the feedback!
Alex
Hi Chef Dennis,
Youโre right. Itโs the best tiramisu I have ever made. I love tiramisu but never really found or made a right one (to me) but your recipe hit the spot for me. The taste, the texture, the consistency of the cream is perfect. I made individual servings of tiramisu in trifles and only refrigerated for about 1.30hrs because I couldnโt wait to taste it but the cream set well ad tasted so good. Thank you for much for your wonderful recipe. It will be my go-to recipe from now on whenever I crave for tiramisu :). Best regards. Alex
Alex
I mean trifle glasses :).
Chef Dennis Littley
hi Alex
thanks for letting me know about your success with my recipe. I have used trifle glasses before too, sometimes adding fresh fruit into the mix.
I also understand not being able to wait, I usually eat a few spoonfuls of the cream after its made!
Jessica Castelan
Accidentally put the cheese while the eggs were still hot should i just start all over?
Chef Dennis Littley
it might be okay, its hard to say without seeing it. as long as its relatively thick it should be okay.
John Simson
Made this recipe last night when company was coming over. I’ve made a few other Tiramisu recipes in the past but still searching for really good ones. This one is by far the best I’ve made. Thank you. I added Godiva Chocolate Liqueur to the coffee/espresso for dipping the lady fingers and shaved some 60% chocolate on top and it was heaven on a plate.
Chef Dennis Littley
Thanks for your feedback John and I’m very happy to hear you enjoyed the recipe!
Maryz
I made a double batch, put it in assorted sizes of freezable containers-Some for a ‘work potluck’ and 2-3 person servings to give away. I keep it in the freezer till I need it, thaw in fridge overnight and I’m good to go. GREAT RECIPE
Chef Dennis Littley
Thanks so much for the feedback and I’m very happy to hear you enjoyed the recipe and that it freezes well!
mariah
Love this recipe, best I have ever made! Thank you!!!!!
Chef Dennis Littley
You’re very welcome! I glad you enjoyed it!
Kiera
I tried this recipe and I have to say it is definitely the BEST tiramisu I have ever had! So glad I found this ๐
Chef Dennis Littley
Thank you Kiera! I’m happy to hear you enjoyed the recipe!
Joyala
Absolutely amazing recipe! My colleagues devoured it within minutes. I should have made a double batch. I really benefited from the 1 hour YouTube video with extra tips. Made my birthday extra special mastering this cake!
Chef Dennis Littley
Thank you so much for your comment! I am beyond happy that you and your friends enjoyed my recipe and you found my video helpful. I hope you continue to enjoy my Tiramisu for many years and pass down the recipe to everyone that likes it.
Renee Hobbs
This is exactly how I make it. I too have tried many many recipes until I put this together. My family comes to visit and this is always requested. I have to make two or a fight will break out. Those Italians! hahahaha
Rosa
I made it and itโs indeed the best ๐โค๏ธ
Chef Dennis Littley
Thank you for letting me know you made and enjoyed my Tiramisu!!
Douchka
It’s perfect…light, fluffy cream. Make sure you follow the helpful tips. I will never lose this recipe.
Chef Dennis Littley
I’m happy to hear you enjoyed my favorite dessert! I hope you find more delicious recipes to try on my blog.
Eve
I’ve been raising money for a local charity that helps animals. I do this by making desserts and auctioning them off on my FB page.I just made this Tiramisu and put it in 3 layers in a Trifle dish and received the winning bid of $76! I didn’t get to try it so I made it again tonight. Waiting on it to chill.
Thanks for a great recipe. It really sets up beautifully and is pretty simple to make.
Chef Dennis Littley
Thank you for letting me know you made my recipe and I’m thrilled to hear you used it to help animals with your charity. I hope you enjoy your second batch!