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. ½ 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 – 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 – 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 it’s 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 cream– 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 ¼ cup heavy cream, and 2 tablespoons softened unsalted butter; OR – Blend 8 ounces softened cream cheese with ⅛ cup whipping cream and ⅛ 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.
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Best Tiramisu Recipe {step by step}
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 large egg yolks (approx. ½ cup of yolks)
- 1 cup sugar superfine or caster if possible
- 1¼ cups mascarpone cheese room temperature
- 1¾ cups heavy whipping cream
- 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style)
- 1 ½ – 2 cups cold espresso or strong coffee
- ½ – 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. (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 ladyfingers
- 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.
- 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) Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving. 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.
Pam
Wanting to prepare in a 10×14 dish. Will doubling recipe be sufficient?
Chef Dennis Littley
1 and 1/2 times the recipe will fill that size pan
Judy
Wondering if I could use Bailey’s. I have made it twice but with coffee brandy. I have Bailey’s in the cupboard. Thank you.
Chef Dennis Littley
If you enjoy the flavor of Baileys you can use it. It won’t be quite the same but I’m sure it will still be delicious
Nancy A. Johnson
Made this today and the flavor was a little bitter. Would that be because I used Espresso or the rum? Any suggestions? Thank you.
Chef Dennis Littley
hi Nancy
it shouldn’t have been the espresso unless you added that into the cream itself. I’m thinking it was the rum. You don’t want any other flavors in the tiramisu which is why I use a coffee flavored liqueur
Ant
I made this for Christmas and was a big hit. I couldn’t find Italian lady fingers (only the very soft kind) so I substituted them with Marguerite cookies and it worked well. I just had to soak them a little longer in the espresso since they are more dense.
Chef Dennis Littley
it sounds like you made a good substitution. Thanks for the great review!
Tami
Excellent easy recipe!
Chef Dennis Littley
That is music to my ears! Thank you for the great review!
Jessica
Thank you for this tried and true recipe! I LOVE tiramisu and turn my nose up to it at so many places that just can’t get it right. My ‘go-to’ cafe closed a few years ago and I have been an unhappy momma until now! Now my 7 year old son is spoiled rotten! Now that I have the technique down, what varriations can you suggest?? Thanks again!
Chef Dennis Littley
Thank you for the great review Jessica! I know what you mean about being spoiled, most tiramisu you get out won’t even come close to this recipe.
During the summer I’ve used the cream to make fruit tiramisu with peaches, raspberries and other seasonal fruit. You can also use the sabayon to make ice cream if you have an ice cream maker.
If you like chocolate check out my chocolate mousse recipe. It uses a sabayon with a different way of cooking it. https://www.askchefdennis.com/the-best-chocolate-mousse-youll-ever-have/
Alyssa
Hello! Just made tiramisu last night following your recipe and I’m in LOVE with it. Thank you so much!!!!
Chef Dennis Littley
That’s what I like to hear! Thank you for the great review!
Laurie Hale
We went with friends to an Italian restaurant last night for dinner and came back to our place to have dessert and finish off the year. I thought I would make tiramisu which I have never made before. I chose this recipe based on its name, easy to follow instructions and the number of stars/votes it had received. I must say that it truly is the best tiramisu all of us have ever had, and it does beat out the one I had in Italy last year!! I used Kahlua as the liqueur option and dusted the first layer with cocoa as well. It was “to die for” as my husband said.
Chef Dennis Littley
Thank you for the great review and comment Laurie! I’m thrilled to hear that you all enjoyed my tiramisu recipe!
Kathy Stanton
Great recipe. Do I cover the tiramisu or leave it uncovered for overnight set-up?
Chef Dennis Littley
You can cover it, while its in the fridge.
Hatty
Do I mix in the mascarpone while the eggs are still warm?
Chef Dennis Littley
As long as they are not hot its okay to mix in the mascarpone. Slightly warm is okay
Leslie
Hands down, this is the best tiramisu recipe that i have ever made. And I will say that I followed the recipe to the letter–ingredients were fresh and at room temperature (except the whipping cream of course). And no substitutions of any kind.
Now I’ll tell you on my 1st attempt, I obviously did something wrong. On the 1st attempt, I put my bowl of eggs and sugar over boiling water. I reduced the heat to a simmer and whipped for the fill 10 minutes. At the end of the 10 minutes, I had a gritty, non usable mess. I was not deterred. I would start over. The only thing I could think of that caused the failute is that the water was boiling too fast. So, Take 2: I reduced the heat to a simmer and again whipped the eggs and sugar for a full 10 minutes. Perfect sabayon! The rest was a breeze.
I made strong Italian coffee and after it cooled, I added the Kahlua. Unless you are alcohol sensitive, I would recommend using the Kahlua. It adds another dimension of flavor that you just wouldn’t get with espresso or strong coffee alone. Something like a peanut butter sandwich is good, but a peanut butter sandwich with jam just “makes” the sandwich.
I was careful to dip the lady fingers for no more than a second. This too is important. Every step of the recipe was well explained and left no room for question as to the process.
Thank you so much for what will now be my annual Christmas Eve dessert and maybe July 4th and birthdays and…
Marielle
Wow! Thank you so much for your comments. Thank you for taking the time and generosity to mention that very important detail in the first step which is to reduce the heat as soon as the water boils an keep it ssimmering and not bowling when you make the sabayon. I could have missed that one too. Mille mercis!
Christine Pauhl
Hi,
I made this recipe a few times now and it always turns out great. My family loves it. My husband needs to eat glutenfree so I make GF ladyfingers and use those instead. They get a bit more soggy but it still tastes delicious.
Thanks for this delicious recipe.
Chef Dennis Littley
hi Christine
I don’t know if you’ve ever heard of their products but Dr. Shar (https://www.schaer.com/en-us/po/gluten-free-products) makes gluten-free ladyfingers. Although I don’t know if they hold up any better. You can also try brushing the ladyfingers instead of dipping them so they don’t get as wet.
Ben Scherer
Im 55 and disabled so cant work bake had 2 more surgerys this year . Asked my youngest son pick a desert he said tiramisu. Never heard of it,l mafe it for xmas eve WOW what a hit first try thank you for a great recipe. All ready making it for Russian orthodox xmas Jan 7
Chef Dennis Littley
Ben you just made my day with your comment! Thank you so much for taking the time to make my tiramisu and for leaving such a great comment!
Chef Dennis Littley
hi Jayne
are you using instant espresso? If so thats an awful lot of espresso. Usually its two teaspoons per cup.
Amanda
Do you use unsweetened cocoa powder for dusting?
Chef Dennis Littley
yes
Cheryl Washburn-Lander
This is the first time I have made this recipe and I loved it! I was a little confused about what to do with the egg whites but found the answer in the comment section. I doubled the recipe to fill a 9×13 pan and a small glass Tupperware dish (a separate stash for my husband who is crazy for Tiramisu). It was delicious! Thank you!
Cheryl, Santa Barbara
Ilse
Egg whites are awesome. Easy to use for meringue, coffee kisses or any meringue cookies you desire. I never have enough egg whites.
Shelly DeMoss
Best ever! We ate every bit of it. Mine didn’t completely set either but from reading the previous comments I know I didn’t whip the sabayon long enough. Thanks !