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.
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. 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.
Veronica
This is the best recipe for Tiramisu that I have found after many tries of other recipes. Unfortunately, I was not able to find the Savoirdi- Italian Ladyfingers. So I went on ahead and used the cake-like ladyfingers that my store carried. I separated them and put them in the oven at 250 degrees for 10 minutes, to dry them out some and make them crispy. Also I cut the sugar down to 3/4 cup. Thank you Chef Dennis for your amazing recipe, the instructions and tips!
Chef Dennis Littley
thanks for such a great comment, Veronica you made my day! I’m very happy to hear my recipe worked well for you with the adjustments you made.
Violeta
I was in search of the best tiramisu recipe, and I am no longer looking. THIS IS IT! So creamy and fluffy, not too sweet and very simple, perfect.
J Wilkinson
This recipe is the bomb! I shared the dessert with 3 tiramisu lovers and all of them said it was the best!
Super easy too
Natalia
Hi chef, if i want to add gelatin in the mixture, how much of gelatin powder should i give and how to add in the cream mixture?
Chef Dennis Littley
use one packet of gelatin and add it to the heavy cream before you whip it. Let the gelatin sit in the cream for 1 minute before you start whipping
Catherine
Hi chef Dennis, could you tell me what went wrong with my tiramisu, i made it based on you recipes, but the tiramisu i made comes out to watery, the sabayon and whipped cream is not thick. How long should i mixed the whipped cream? I already did it at slow speed at the first few minutes than add speed to the maximum for 10minutes. And for the egg and sugar, how long should i stir it with double boiled method? I did it for 15minutes but the mixture didn’t turn to white color, still like the yellow color of the yolk but i became a little bit thick. Thank you.
Chef Dennis Littley
It’s hard to say for sure what went wrong from your description. The egg mixture isn’t supposed to turn white, it’s supposed to be yellow. It sounds like you followed the instructions. The only other problem which I mention in the post is the age of the products you used. If you have questions you can watch the video that I made, it might give you more insight https://www.youtube.com/watch?v=tD3rKOJu2TE
pamy
how much in grams is the Mascarpone Cheese? Cause i dont know how many tubs Of mascarpone cheese should i buy for 1 1/4 cup..
Chef Dennis Littley
you can find a toggle for the metric conversions at the bottom of the ingredients list.
Silvia
The sugar in my sabayon mixture of egg yolks and sugar did NOT dissolve. I used a bowl over a pot of simmering hot water and whisked away for 10 minutes and nothing. When I mixed it in to my whipped cream it curdled. Did I have to mix some wine or water with the yolks and sugar to make it smooth & help the sugar dissolve?
Chef Dennis Littley
hi Silvia
you should not have had to add any liquid to the egg mixture. If you’re having problems with the sugar dissolving try using superfine sugar or give it a few pulses in a food processor. The smaller granules will be easier to dissolve. If the mixture curdled, it could have been that the mascarpone was too cold when mixed with the eggs.
María Laura
If this is not the best recipe of Tiramisu it is right next to it! My family loves it even my 8 year old!!
Carol
This recipe is THE BOMB! I’ve made it twice now and both times was easy easy easy and VERY tasty. Thank you!
Barbara Kushner
Is it possible to make this fewer eggs? I am allergic to eggs, however, I can have them in a recipe. If the recipe has more than three eggs, I can’t eat it.
Chef Dennis Littley
The eggs are what makes this custard as good as it is. It only breaks down to about 3/4 of an egg per portion. You could try making it with 3 egg yolks and it should work but I can’t guarantee it
Cory
Thank you, Chef!
I made this recipe in a 9 inch springform pan that I ringed with unsoaked ladyfingers. It turned out perfect!
I actually made my own mascarpone by heating a litre of fresh heavy cream in a bain marie until 90°C (as close as possible) and stirring in a tablespoon or so of fresh lemon juice (no pulp). Then I very gently poured it into a cloth-lined sieve set over a bowl and covered it in the fridge overnight. I had to change the cloth and repeat to get extra firm results. Of couse, I ended up with extra, but the additional mascarpone (total 450 grams) didn’t hurt the end result at all.
Brenda Firth
This dessert is heaven on earth. This is amazing and is probably better than any tiramisu I have had in any restaurant. My only comment is that 2 7 oz packages of lady fingers is WAY WAY too many for a 9×9 inch pan. I think one package should be good. I bought 2 7 oz packages and made it in a 9×13 inch pan, and still had a 1/2 package left over from the second package plus the ones I ate while putting it together. Other than that this recipe is perfect.
Chef Dennis Littley
thanks for the great comment and review! I have two packages so that people won’t just buy one and not have enough. But I will make mention of it in the recipe.
Shane
Hi Dennis,
Can I just whisk the egg yolks and sugar without having to put it over a double boiler.
Chef Dennis Littley
The sabayon won’t have the same consistency or hold up well. The eggs will also not be cooked which could get anyone eating the dessert sick, so I wouldn’t advise not using the double boiler.
Terri McMullen
This tastes amazing and is fun to make.
Sherry
Turned out perfectly and was so delicious! A big hit with everyone!
Carolyn
This was a hit with my boys-thanks so much! Loved the extra tips-Kahlua made our Italian dessert more Mexican for Cinco de Mayo.