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.
Carmen
I’ve made this numerous times, always a big hit. Last year I scooped it up in several small containers and handed it out as holiday treat to my neighbors, they were all raving about it. We’ve also used the mascarpone cream as a topping for macerated berries. Thank you for sharing the recipe and all the tips. This is so delicious!
Chef Dennis Littley
You’re very welcome Carmen and thank you for the great review and comment!
Mandy
Hi! I was wondering whether you dip both sides of the lady fingers or just one side? I couldn’t find it in the recipe
Chef Dennis Littley
I quickly dip the entire ladyfinger in the coffee
Adriana
I’ve made this recipe three times now. Loved it every time. Thank you!
Chef Dennis Littley
thanks for the great review Adriana and I’m very happy to hear you’ve been enjoying my tiramisu recipe!
Judy Hornaday
Came out perfect. I let it “bake” in the refrigerator 2 days.
Your tip on whipping the cream made a big difference in stability. Thank you.
Nancy Markalunas
After reading all the glowing comments, I’m pretty sure this is the best recipe to use to make tira mi su. I have one question: I purchased a ring to use to mold it, not a springform, a ring you place on a baking sheet. I’ve made tira me su before but always as you suggest, served like a trifle. I was planning on adding a little unflavored gelatin to ensure it unmolds and holds it’s shape. I could dissolve the gelatin it in a bit of water and add it to the zabaglione. What do you think?
Chef Dennis Littley
hi Nancy
you can certainly use a mold and although it shouldn’t need the gelatin but if you want to use it add it into the cream before you whip it. This will firm up the finished cream as it cools.
Nancy Markalunas
Thanks. I’ll do that.
Cathie
This is my go-to Tiramisu recipe. Everyone loves it. I came back here to get it again, because I’m making it for my daughter’s Friendsgiving. Thanks, Chef Dennis!
Riley
Great recipe Chef. I have made this twice so far, once with kahlua and again without it instead some rum. Thanks for the recipe!
Chef Dennis Littley
you are very welcome Riley and thank you for the great review!
Nancy Routh
You are out of ladyfingers and I want to make tiramisu. What should I look for in supermarket?
Chef Dennis Littley
If you can’t find ladyfingers, you can use sponge cake, angel food cake or as a last choice pound cake. Cut the cake into 4-inch oblongs and dry them in a 250-degree oven before assembling the tiramisu.
Donna Bardocz
I also use vanilla wafers with good results in place of ladyfingers.
Renee
Hi! My 12yr old loves tiramisu so I would like a non-alcoholic version–shall I just increase the coffee amount and maybe add vanilla to the coffee too…?
Chef Dennis Littley
you can eliminate the Kahlua and just use more coffee and adding vanilla would be good.
Lwd
I tried your Tiramisu recipe today with great success.
I’ve only had it one time – from a Walmart bakery.
My boss was my taste tester, as she really likes Tiramisu.
She said it was the best dessert I have ever brought her!
Thank you for a great recipe and easy to follow instructions.
She also like Creme Brulee – so I’ll attempt that for her next.
Grace
THIS IS THE BEST TIRAMISU RECIPE! I definitely recommend adding a splash of vanilla extract in the whipped cream mixture. The cream was so smooth and using real coffee instead of instant espresso elevates the taste and lightens the dessert! 10/10 recommend. To avoid soggy ladyfingers, QUICKLY dip ONE side in the coffee, DO NOT let it soak! Made this for a friend’s birthday and she said “I’ve had tiramisu in Italy and this is the best tiramisu I’ve ever had”
Chef Dennis Littley
Thanks for the great review and comment Grace! I’m very happy to hear the tiramisu was a success.
Dennie
I don`t know where I got it wrong, but my cream did not get stiff and fluffy, but super liquidy. Anyway, I just made mini tiramisus in cups 😀 However, even if the consistency was not proper this thing tastes heavenly!
Chef Dennis Littley
I do have a list of things that could cause this problem on my blog. And as a last resort when the cream doesn’t thicken you can freeze it and have a frozen tiramisu.
Kate
I just made this tonight and it tastes amazing! Now the presentation is not perfect, but this was my first time making a dessert from scratch. It’s even better than the Olive Garden. Thank you for this recipe
Sarah
Would love to try this recipe, it looks amazing!! I’m confused as to how to make the egg yolk/cheese mixture. You mix (With a spoon, wisk?) the egg yolks in a double boiler. Then you say to whip the egg yolks after – is this in a mixer? and then you say to add the cheese and beat until combined – again is this in a mixer?
Sorry for the questions, I just want to make sure I don’t mess it up. Thanks!
Chef Dennis Littley
I use a whisk to whip the eggs, if you take a look at the images you’ll see it in the bowls.
Susan Boulom
How can you take this out of the tin to have a presentable cake?
Chef Dennis Littley
you would have to use a springform pan or build walls to keep the shape until it has set. You can make walls out of cardboard and wrap them with foil or plastic wrap
Donna Bardocz
I use my trifle dish to make it look beautiful!
Mary
Hi Chef!
How deep of a 9×9 pan should I use?
Chef Dennis Littley
just a standard 9×9 I think they’re around 3 inches deep