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.
Sj
Hi Chef Dennis,
Can this be made without the heavy whipping cream?
Is there a healthier substitution?
Thank you so much!
Chef Dennis Littley
I have never made it with anything else. I’m not sure what a healthy substitute might be, but anything you could whip that resembles whipped cream (and will remain stable) should work.
Greg
I just made your recipe for the first time. I love your website – clear and easy to understand instructions and pics. It all went according to your descriptions and measurements were spot on. It now sits in the fridge overnight. “I hope there’s Tiramisu for breakfast, Neighbor Stone”.
Thanks a million,
GS
Sarah
Hello,
I am making this tomorrow, but I am a bit confused from reading the article as to which part the marscapone goes in. Does it go into the sabayon and stired/mixed in, or is it whipped in with the cream? The first part reads “Next add the marscapone and whip till fluffy” (add it to what?) and the recipe reads “ and marscapone to whipped sabayon” Is there also a point where the cheese should be getting g whipped with either the eggs or the cream?
Thank you!
Chef Dennis Littley
Follow the directions as numbered.
INSTRUCTIONS
1.Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.
2. Add Mascarpone to whipped yolks, beat until combined.
Cecilia
Hello again Chef,
Correction to my last review.
I confused two different recipes. I had made a large batch of Bavarian Cream just before making your ever so delicious Tiramisu. The hot milk into my egg mixture for the Bavarian Cream is nearly as challenging as making the sabayon for the Tiramisu. I’m sure you must have been confused reading about that. 🙂
I’m making a double batch of Tiramisu now for others to enjoy.
Thank you again!
Cecilia
TIRAMISU BITES!
Your recipe inspired my creativity. This would be great for kids, to impress your guests for dinner parties, or just because you don’t want to have large pieces.
After everything is made and you’re about to build your Tirimisu:
– Create or buy chocolate dessert cups. I only used 12, You’ll still have enough Tiramisu to make a regular dessert.
– Cut, dunk and drop a large enough piece of coffee covered ladyfinger in the bottom. It should be large enough to fit close to the edge. If you’re making this with kids in mind, leave out the coffee flavored liqueur.
– Using a large decorating tip (I used 2D), Pipe your Tiramisu in 2 small circles over the ladyfinger and to the edge of the chocolate cup.
– Springle a small amount of cocoa on top (I used finely grated chocolate: 70% cocoa mixed with Cadbury Special Dark. I lightly mashed it into a finer powdery mix).
– Top with a mini chocolate or white chocolate Reese’s Peanut Butter Cup
– Refrigerate immediately until ready to serve. The chocolate may sweat after leaving the fridge so make sure not to leave them out before serving.
– ENJOY!
This is my last entry Chef. I’m just an excited mom enjoying what you created. I wanted to share this alternate option as a way to add to the experience. I have no idea if you work in a restaurant or not, but this could be something to use in one. Whoever tries this, I hope they get rave reviews from those that eat it..,your recipe with a twist in the building process.
Thank you so very much Chef Dennis! Have a fabulous year.
Cecilia
Chef Dennis!!!!!
My, my, my and good gracious! I am SO GLAD that you were put on this earth! * raising hand* I was a Tiramisu Virgin until 1-28-19. I actually did much like Leslie on Dec 30, 2018 described. When I originally made the sabayon, it came out in a tiny cooked egg mess! My biggest problem was that I had tripled the recipe because I was making it as a “Thank you” gift to the hospital clinic staff where I get my regular checkups. So I just ruined 18 eggs! Off to the store for more….another trip later for more cream.
The second batches perfect! Because I was making such a large portion, the steady stream of milk was a bit difficult. I found that dipping my measuring cup in the cream and drizzling it in while I whipped it saved the egg from cooking. I only used enough to thin the mixture, then I started drizzling the mixture into my cream and it was fine.
Building it was my favorite part. I had enough for two small 8×8 pans and one large 13×9. I couldn’t wait to taste it! Letting it sit over night was PERFECT! I gave one small pan to a neighbor. She sent me a text telling me how amazing it was and that I had to make it for her birthday. The next morning, she said she had it for breakfast!
I have had tiramisu at restaurants before and they were always on the side of, “ok”. But this was my first time making it myself. I even had a mix of 70% dark chocolate mixed with Cadbury’s dark chocolate and used that instead of cocoa. Let me just say, I’m making it again tomorrow for a dinner party and will be donating another to another neighbor.
This recipe could stop wars in my opinion! I can’t thank you enough!!! *HUMONGOUS hug*….with all due respect to your personal space. 😉
Chef Dennis Littley
I’m sorry you had a problem with your first attempt Cecilia, but tripling the recipe would have been hard for me to pull off! I’m glad you got through it and it was well received. This is one of the few desserts my wife will eat at breakfast so I understand your neighbor.
Thanks for the hug!
Chef Dennis Littley
you have to whip it slowly over 10 minutes. I use a Kitchenaid too.
Chef Dennis Tip: 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.
Christie
Hi Chef. My friend has made your tiramisu many times, and it is delicious! Like I want to eat the entire pan delicious! I finally asked for the recipe and am going to try and make it for an upcoming bible study. Some members of our group don’t drink though. What can I use in place of the Kalua, or should I just leave it out?
Chef Dennis Littley
I’m happy to hear you’re going to make Tiramisu for your friends Christie. And leaving out the Kahlua is okay, it does enhance the coffee flavor but definitely not a deal breaker. Please let me know how you do and how your friends like the tiramisu.
Sadaf
I have not tried your recipe yet but will be making it this weekend. I have given your recipe to my daughter who will be trying it out today.
Sam
Hi,
Can I a pregnant lady have this tiramisu?
I’ll reduce the kahlua – but is it ok with the eggs in it? I’ll be making it tomorrow so need to know urgently.
Thanks
Chef Dennis Littley
The eggs are cooked but that’s a question you need to ask you doctor.
Sam
Thank you so much. I ended up making it and it was a big hit!
I’m making it again tonight – the only issue I had was when I tried to cut a square piece to put into individual serving bowls, it wasn’t as set as I would’ve wanted it to be.
How can I set it more? This was after 2 days of being in the fridge.
I want the square to come out as perfectly as it is in your picture? I’m just wondering g how it would be if I remove the whipping cream and add more marscopone?
Thanks
Chef Dennis Littley
Sam the only thing I can think of is that the sabayon wasn’t thick enough. If you whipped the cream slowly and got it very thick it should affect the tiramisu. Adding more mascarpone won’t really help, the main reason it thickens is the sabayon. Also make sure the eggs. mascarpone and cream are as fresh possible. I have had trouble when they were close to their expiration date.
Preeti
Hi Chef,
I am planning on making this recipe for an upcoming Birthday! Couple questions-
1. Can I make it in a springform pan? 9inch to be precise
2. Should I line the bottom of the pan with cake board and assemble the layers on that? I am guessing it will help with easy transfer of the cake to the cake stand
3. Do I need to use gelatin so the frosting holds its shape? I rather not use gelatin.
Thanks so much for sharing this awesome recipe! Can’t wait to make it
Chef Dennis Littley
you don’t need gelatin as long as you follow the directions and it forms correctly. A springform pan will work, you may want to make 1.5 times the recipe to make sure you have enough. A cake board will be helpful for transfer.
Please let me know how it turns out!
Preeti
Thank you, Chef. I will keep you posted
Preeti
Hi Chef,
The dessert was SUPER HIT!! Everyone loved it and couldn’t stop talking about how light and airy the filling was. Thank you for this wonderful recipe and your time to help us problem solve.
Very grateful!
Chef Dennis Littley
I’m happy to hear the tiramisu was a success, thanks for letting me know!
Kerry
I just wanted to leave a note and let you know that I made this version of the dessert for my Christmas dinner and it was such a hit that I had people telling me it was better than some of the store bought AND restaurant style tiramisus that they had eaten!! I also learned the hard way about how NOT to use a pot and bowl as a double boiler. LOL
Anyway, just wanted to say thanks for this amazing recipe! It’s less than a month later and I’m already being bugged about when I’m going to make it again! 😀
Chef Dennis Littley
you’re very welcome Kerry!
Jennifer
I love your tiramisu recipe! I have made it so many times, I cannot count. In fact, I’m eating it for breakfast right now. Several things that I love about your recipe; you gently cook the sabayone so no raw egg issues, you do not use Marsala wine-I do NOT like this taste, I use Kahlua, and–you are so clear about what to do and why. I love my tiramisu better than most that I get in Italian restaurants!!!
Chef Dennis Littley
Thanks for the wonderful comment Jennifer! I’m thrilled to hear that you’ve been enjoying my tiramisu recipe and find the instructions clear.
Marika
The best recipe I have ever made and tasted. Thank you Chef Dennis.
Paula
This recipe sounds great, but can you make one using whole eggs (maybe 3) instead of just yolks?
Chef Dennis Littley
Sorry, but that won’t work. You need the yolks to make sabayon.
Anna
I followed the recipe (except for Kahlua) and I have never NEVER tried a better tiramisu. I thought I had Kahlua, but I forgot it was Bailey’s. Since Baileys needed a little bite, I added very good whiskey from my husbands stash 😂😂😂 Well, it turned out very well, actually. Thank you Chef Dennis for your amazing recipes, I loved it!