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.
Ty
Hi Chef!
This is my favorite, go-to tiramisu recipe! I’m making it for my fifth Thanksgiving in a row but wanted to spice it up a bit and make it pumpkin pie inspired. Do you have any tips on how I might replace some of the filling with pumpkin purée? Perhaps sub pumpkin for 50% of the mascarpone? I know pumpkin purée can be super watery as well, so I plan on pressing it to release that first.
Chef Dennis Littley
I don’t think you really want to replace the mascarpone, but you could definitely add some pumpkin puree to the mascarpone mixture. My only thoughts are that the pumpkin may make the cream too loose. You may want to add a packet of gelatin to the whipped cream to help stabilize the finished cream.
Ty
Perfect. I was on the fence o
about leaving any of the mascarpone out as well. Thank you!
Kathy Pollard
I would use pumpkin pie spice to get the flavor and not add pumpkin at all. If you simply must add the pumpkin, then whip it in a food processor to get it completely smooth and reduce it on low heat to evaporate as much water as possible, then add just a couple of tablespoons of it to egg yolk and mascarpone mixture along with pumpkin pie spice. To get that same flavor with a better texture, you could also use 1/4 cup of sweet potato (baked low and slow 325* then whipped in processor), and pumpkin pie spice. The sweet potato will give you the color and flavor without being watery and grainy like pumpkin.
Chef Dennis Littley
thanks for the great advice Kathy!
Stephanie Matthews
Tiramisu is my absolute favorite dessert and I’ve searched high and low to find THE BEST recipe. Well, look no further, folks, this is IT! I made 4 double batches of this stuff for my husband’s 40th birthday (2 years ago) and got rave reviews. I have made it a total of about a dozen times to date. Once you get the sabayon mixture down, (to make your own double boiler, my other chef friend taught me to get a large mixing bowl and a large pot of boiling water – make sure the boiling water doesn’t touch the bottom of your mixing bowl and whisk all to way around the bowl (scrape sides every once in a while with a rubber spatula) – so much easier than a dinky double boiler) the rest is so easy. I second the dunking the crunchy lady fingers only. I dunk two at a time and count to three and pull them out (they’ll still feel hard – this is how you want them – they will soften over time) . The recipe is divine with Kahlua mixed in with the coffee. The recipe tastes best on day two. Thank you so much Chef Dennis for my go to favorite tiramisu recipe.
Chef Dennis Littley
Thanks for the great review and comment Stephanie! I’m very happy to hear you’ve been enjoying my tiramisu recipe!!
Kendall
Turned out perfectly!
Dia Lautenschlager
Emergency! I read the recipe several time and did not have any questions. I have made this before. But just for the heck of it I watched it. You didn’t list the step of putting the sugar in the processor, nor was superfine sugar listed as the ingredient. I have already mixed the sugar with the egg yolks. My party is tomorrow. If I let the egg yolks and sugar sit for a while will it help it to dissolve?
Chef Dennis Littley
I didn’t add it because the sugar will dissolve as it sits. I don’t always have superfine sugar when I make my tiramisu and use regular sugar. You’ll be fine.
Dragana
Hello, if I want to use marsala wine instead of a coffee liqueur do i still use 1/2 cup?
Chef Dennis Littley
that should be about right. You can of course use more and eliminate some of the coffee.
kelly
have made this several time and always a hit!!! well worth the time and effort
Gabby
Hi Chef! You mentioned that it taste better after 2 days so I wanted to make it ahead. Just want to clarify, 2 days would be eating it on the 2nd day or 3rd day? And if Im making it in advance should I keep it in the freezer or refrigerator? Thank you!
Chef Dennis Littley
hi Gaby
It really only needs one more day for the flavors to build. Day one – the day you made it; Day two – in the fridge; Day 3 – enjoy the tiramisu.
You don’t need to freeze it.
Nancy Cole
HI Chef…so excited to find your recipe..going to make for Thanksgiving/ Question..can you also add rum or marsala to the marscapone mixture, in addition to the kahlua in the coffee mixture? or is that too much?
thank you so much
Chef Dennis Littley
I would just use one of the liquors in the coffee mixture, Whichever flavor you like best.
MARCI CAMENISCH
I made this today and will serve it tomorrow. My store did not have the Italian lady fingers so I used the soft ones and toasted them on a baking sheet at 400 degrees until they were slightly browned and toasted and they worked fine.
Romeo Cruz
My Tiramisu turned out excellent! My personal taste is, I should have let the lady Fingers absorb more Kahlua. I am preparing to make another and this time it is on like Donkey Kong as far as the Kahlua is concerned. Thank you for a go to recipe. Five thumbs up to you.
Romeo Cruz
Venice
I just made this tiramisu for the first time and bring to my friend tomorrow. I never made one before. The flavor came out pretty good. Now I have a question, I’m using the loaf pan instead of 9×9 pan and did the upside down method so the cookies were on the top layer. I was thinking to flip it over and unmold it tomorrow. It’s been in the fridge for 3 hrs but the batter doesn’t seem to firm up, what can I do? Or will it be firm after overnight in the fridge? Or should I freeze it a bit before unmold it tomorrow?
Chef Dennis Littley
You can freeze it before unmolding and that might be your best bet if it doesn’t seem to be completely firm.
Connie
Love this tiramisu! One of my favorite desserts and good tip on recommending using room temp eggs and mascarpone!
jt
Thank you, Chef Dennis! I have been making this recipe for years. The only place I could find Lady Fingers nearby was Acme Fresh Market which sells very spongey, light, fluffy lady fingers. The result is probably a little different, but we love it! Making this again soon for a baby shower.
Kris
I know Acme is in and around the Akron area. They carry the crunchy SAVOIARDI (ITALIAN LADYFINGERS) at Meijers which is located in Kent and there is also one in Stow.
jt
Hey I know it has been a year, but thanks for this! Since I commented that I have actually found normal, biscuit-style lady fingers at tons of stores, but I honestly love my version of the tiramisu and have continued to make them with the spongey lady fingers haha.
MARCI CAMENISCH
I also found only the soft cake like ladyfingers soI toasted them in a 400 degree oven on a baking sheet, they came out lightly browned and crisp on the outside and worked well.
kelly
try home good or marshalls in the food section – i have always found them there
emily
Hi. i left a message here a couple of days ago but it seems it’s missing. did i post incorrectly?
emily
thank you so much the pictures are super helpful especially for a new baker like me. can i whip the cream in advance (say a day ahead) and keep in fridge? i had quite a bit of whipping cream left after making the tiramisu and i don’t know what to do with it. how long they keep in fridge after opening? can i whip the leftover whipping cream and freeze them? if i plan to freeze the tiramisu, can i freeze it after 4 days (cannot finish them) or am i supposed to freeze it right from the start? thanks in advance.
Chef Dennis Littley
hi Emily
you can keep the unwhipped heavy cream in the original container for quite some time. Check the date on the container. You can also save extra whipped cream for a few days. Serve it with fresh fruit, pancakes or even oatmeal. It, cream after all.
As for freezing, If you can freeze it after a day, it will hold up better. It just may not defrost as nicely if you wait too long.
emily
hi Dennis
Thanks so much for your reply. The heavy cream I purchased expires march 2021 stated on the packaging. But I thought that meant expiry when unopened. If opened, how long can I keep? I saw some heavy cream stated that we have to use it within 2 days after opening. The same goes for the mascarpone. It says to use with 2 days after opening. That’s impossible for me. both are in 1000ml. Nobody likes cream except me in the family so I have to finish everything myself! I still have some tiramisu in fridge that I made exactly a week today. Did you mean the tiramisu will not defrost well if I freeze it too long? How long is too long?
ps: for unknown reason I came back to check for your reply but I don’t see my comments at all. It was after reposting again, it shows up. Please delete that post. My apologies.