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.
PAUL FOSTER
I used Bailey’s instead of espresso and coffee liquor. It was great
Naomi Hoffman
Made this yesterday, this is the first time I made a Tiramisu using a sabayon. In the past I had made it with a whipped cream/Marscapone/sugar mix. No egg, but wanting to made a truly exquisite tiramisu and seeing all the good reviews for this recipe I gave it a shot! I must admit the sabayon was a bit of effort for someone who relies heavily on a stand mixer to do her whisking, however it turned out amazing!! Friends and hubby were very impressed! Worth the extra effort
Debbie Giacomoni
Outstanding!! My son orders tiramisu regularly as it’s his fave dessert. He said it’s the best he’s ever tasted.
I admit, I had bought overbought some fresh, creamy ricotta from a local Italian delicatessen that I needed to use and so I made that substitution. It was exquisite. Next time, I’ll def try the marscapone. I also added an extra egg yolk.
I’ve actually never commented on an online recipe before, that’s how good this was!
Chef Dennis Littley
Thanks for the great review and comment Debbie! I hope you find more recipes on my blog to try
Beckster
This recipe is beautifully authentic. I live in Europe and even here it is hard to get a good Tiramisu. We have pretty much stopped ordering them altogether. My husband, a former Swiss trained chef, makes the best Tiramisu on the planet. I surprised him for his birthday with this recipe and it was a hit! I followed the recipe almost exactly as written. I substituted a portion of the Kahlua with Gran Marnier. I also sprinkled and rubbed a bit of fresh orange and lemon zest onto the bottom of the pan before laying down the lady fingers. These tweeks are what make my husband’s recipe so memorably outstanding. Thanks! I‘ll be making this again!!
Beckster
Oops! I forgot to give it 5 stars.
Mary Ann
Not rating it yet because I haven’t tasted it, I will rate for how easy it was to make. I will admit it was easy to make. I only have 8 in sq pan and 13 x9 pan so I opted for the 8 in sq. It is a Friday and I need it for a Sunday brunch. I only found Mascarpone cheese in 8 oz. containers. Your recipe calls for 1 1/4 cup, thus I bought another container. Did I really need that 1/4 cup ?? Unless you know where I could find it in the size you suggested. I bought it at Wegmans. They only carry one brand.
Chef Dennis Littley
you could have gone with just the one cup, especially since you’re making it in an 8×8 pan
AJ
Im vegan and looking for a vegan version of your tiramisu as this looks perfectly tasty. I’ve tried other vegan tiramisu recipes and for obvious reasons it is not the best.
Possible to challenge you for a vegan version of your recipe? I would die of happiness if you can make it possible. Thank you
Kat
I’d like to try making this at high altitude(I’m at 8,000 ft)
I don’t have a lot of luck with whipped desserts.
Any suggestions?
Chef Dennis Littley
I’m afraid I don’t have an answer for you. I asked some friends and the general answer was if you’re not baking something it shouldn’t affect it. All I can say is try the sabayon and if that holds together, the whipped cream should work.
Kat
Thank you Chef. I appreciate you taking the time to research that. I will let you know how this turns out. It sounds amazing….
Ruby
Can I make it without Liquor? Would I just substitute more coffee or espresso for that amount not being used?
Chef Dennis Littley
yes you can, just use more coffee for dipping the lady fingers.
VERN
CAN I USE STORE BOUGHT WHIPPED CREAM INSTEAD OF MAKING MY OWN?
Chef Dennis Littley
I wouldn’t go to the trouble of making the sabayon to skip that step. Its going to affect the flavor and the consistency
Brandon
Hi, one direction says whip the mascarpone until fluffy, and the direction below says to just incorporate the mascarpone into the whipped egg yolks? Thanks
Chef Dennis Littley
sorry about that, just mix it together and incorporate until smooth and fully blended. Whipping won’t hurt it if you don’t over mix
Connie
This is an outstanding recipe! The first time I made it I wanted to follow the recipe exactly so I searched out strictly coffee liqueur and used Kapali, which is made in Mexico. My non-coffee-drinking, non-tiramisu-eating husband had a small piece, and another not so small piece! I’m about to make this for the 3rd time in a month. I also found that this freezes so well that you can’t tell that it was previously frozen. A winner all the way around.
Anne
Just came across this wonderful version of Tiramisu. Beats any other recipe I ever made. Having run out of Kahlua (for my 3rd Tiramisu over the holidays) I realized that this is rum based, so I used rum and espresso coffee, for my liquor, it worked fine. Best tip you gave – do not drown the ladyfingers! Thank you so much for so generously sharing your expertise!
Anne
Natalie
I would like to use this recipe to make single serving desserts. Thinking of putting them into small plastic cocktail cups. Any thoughts on how well that might (or might not!) work out?
Chef Dennis Littley
I have made single serves and my advice would be not to layer it. Put a bottom layer of the ladyfingers in the glass with the cream on top. Maybe some chocolate shavings and a whole or a half unsoaked ladyfinger sticking out of the top of the cream.
Suzanne
This was my first attempt at making Tiramisu-My all-time favorite dessert! My cream was not silky smooth but had an odd texture. Not grainy but not smooth. I whipped over the double boiler for 10 minutes and had the odd texture. I whipped for another two minutes but was afraid to over whip them. The taste is great but the texture is odd. Should I have continued to whip over the double boiler longer??
Still giving this a 5 star rating based on the taste-I’m sure any error was on me!!
Chef Dennis Littley
hi Suzanne
the only thing I can think of is perhaps the eggs cooked a little. While the sugar may not completely dissolve in the sabayon, as it sits in the cream it will finish dissolving. The only thing that could affect the texture is if the eggs partially cooked.
Kathleen
I was asked to make this for a birthday. Never in my 50+ years had I made this dessert. Excellent instructions, made this a delightfully simple yet decadent dessert. Thank you so much for the wonderful recipe