One of my favorite desserts will always be Tiramisu, It seems so long ago that Mama Jeanette taught me how to make this classical dessert from her home town of Sienna just as her mother had taught her, and her mothers mother before her.
Mama Jeanette’s version of Tiramisu is one of the most requested recipes I have on my blog, and the only complaint I receive is that so many people assume its beyond their skill level and are afraid to try making this amazing dessert. Recently I’ve gotten quite a few emails asking that I do step by step pictures of my Tiramisu to help them through the process.
While step by step images are not a regular feature on my blog, in this instance I’m happy to oblige in the hopes that they will help everyone to understand the process more clearly. Once you get through your first sabayon you’ll see just how easy it is to make this classic and it will become your signature dessert, requested by your friends and family.
I’d like to thank the Mid Atlantic Dairy Association for sponsoring this post, and for their continued support of my blog. Stop by the Dairy Spot to see more of my recipes on their site as well as many more delicious dairy creations that there staff and guests share on a regular basis.
Classical Tiramisu
Tiramisu Prep
Egg yolks and sugar becomes your Sabayon
add in the Mascarpone
add the whipped cream
fold in the whipped cream
finished mascarpone cream
dip the Savoradi lady fingers in the coffee-kahlua mixture
layer the prepared lady fingers in the bottom of the pan
add a layer of Tiramisu cream
add another layer of prepared lady fingers
add another layer of Tiramisu cream and dust with unsweetened cocoa
- 6 egg yolks
- 1 cup sugar
- 1¼ cup mascarpone cheese
- 1¾ cup heavy whipping cream
- 2 -12 oz packages Savoradi Lady fingers
- ½ cup cold espresso or strong coffee
- ¼ cup coffee flavored Liquor (optional)
- 1 tbsp cocoa for dusting
- 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.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
- Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
- Spoon half the mascarpone cream filling over the lady fingers.
- Repeat process with another layer.
- Refrigerate 4 hours or overnight.
- Dust with cocoa before serving
I can promise you once you’ve made your first Tiramisu with my recipe you’ll never be happy with restaurant Tiramisu again. And definitely plan on making it on regular basis, it’s just that good!
Thanks again to the Dairy Spot for their continued support, I honestly couldn’t imagine a world without dairy products! You can also find my Tiramisu at Food Management Magazine where I’m the featured Chef demo with Tiramisu done right.
Thanks for stopping by today, have a happy week my friends!
I love tiramisu! Yours looks delicious I can’t wait to try the recipe. Your step by step pictures are wonderful.
it is an amazing dessert, please let me know how it comes out when you make it!
I absolutely love Tiramisu but never tried it at home!Thanks to you Chef I can now make it at home
It looks fantastic!!
You’ll be amazed at just how easy it is to make Soni, please let me know how it comes out when you do make it.
Chef Dennis, this is awesome ! I have a bottle of Kahlua and I can make this
Thanks for this classic tiramisu. I will make this for our Chinese New Year celebration comes February 10th 
Have a nice day….I am drooling for the time being!
it will be the perfect dessert for your New Year celebration Elin, let me know how everyone likes it!
I love tiramisu, I made starting from making lady fingers, this is ultimate dessert at anytime.
thanks Swathi, I’ve never made my own lady fingers, it must really be good with homemade ones
I have a special place in my heart for Tiramisu, but have never made it! You have convinced me, I must make it, and soon!
it really is fairly easy to make and so worth the effort, l hope you try it soon!
Oh Chef… Tiramisu is my all time favourite dessert. My last meal on earth will and must end with tiramisu! This looks gorgeous.
Thanks Michael it has been one of my favorites since I first had it so many years ago
These photos of your tiramisu are irresistable. I can barely get up from my desk! Thanks for making the recipe easy to do with your step by step photos. Must make this soon. I had just baked your delish Torta di Mele this weekend, for the endth time since you shared it on my blog. Your recipes are 100% terrific, Chef Dennis. Thanks for generously sharing all that you know with us!
Thanks Betty Ann, it is a delicious dessert!
This is Hubby’s favorite dessert of all time. Heck, I’m having my morning coffee right now and would love a piece of your tiramisu to go along with it. I could close my eyes and pretend I was in Florence again.
when ever I do make this dessert, we do have it for breakfast…lol It goes so well with coffee!
Hello Chef!
Thank you for your many delicious recipes! I was wondering if heating the egg yolks up for those 10 min. helps to destroy any harmful bacteria? My hubby is immune compromised. Thanks.
hi Irma
that is one of the reasons for heating the eggs in this manner, to make the dessert safe to eat.
I don’t know for sure if it’s sufficient for your husbands condition, you may want to check with his physician to see what they think.
Dennis
chef, I
I have never made tiramisu. I Iove the step by step pics and directions, so making tiamisu, seems much easier. I will be making this soon. Thanks for sharing your recipes!
Love the step by step Chef!
Thanks Raven!
An authentic recipe from Mama Jeanette + Chef Dennis’ how to = Tiramisu heaven!
Wonderful step-by-step photos, Chef! Thanks for sharing!
Again- my husband’s favorite and I haven’t attempted it at home. Great step-by-step, Dennis!
Beautiful tiramisu, the step-by-step photos are so helpful!
Great tutorial Dennis, I’m sure we can put this to good use.
I’m with Michael, Tiramisu is my #1 favorite dessert – I haven’t made my own in about 3 years, would love to give your recipe a try!
By far, my most favorite dessert ever!
hello, I love to follow your blog, hope you can read and follow my blog too
regards
Dacya
Just finished making this. Came out fabulous! This is exactly the version I was looking for. In my opinion if you don’t make the sabayon it’s not really tiramisu!
I agree Amy, the sabayon is what makes it! Thank you for letting me know you enjoyed my recipe!
I made this a while back, and it was absolutely delicious. Thank you so much for this incredible recipe. I’m about to make again, and, for the life of me, I cannot recall whether or not I let the eggs come to room temp prior to beginning. Perhaps it isn’t required since the yolks are cooked in the first step. Thanks again!
Linda
hi Linda
sorry my response is a little late, I’m just seeing this comment.
While it isn’t necessary to let the eggs warm, they do seem to increase in volume more when they are not cold.
Happy to hear that you enjoyed my Tiramisu.
Good morning Chef. I have been trolling the Internet for a classic tiramisu recipe and I just wanted to say thank you. It is my birthday and I love making my own cake. It is a gift to myself and hopefully my guests. I was wondering about using my stand mixer to make this. Will that work?
hi Jennifer
you’re going to love this tiramisu, and you can use your stand mixer for the whipped cream, but you’re going to have to make the sabayon over the stove in a double boiler method, it has to be done slowly so the eggs have time to cook. There really isn’t anyway around that part of the recipe, but its a lot easier than it sounds and only takes about 10 minutes.
let me know how it turns out!
Dennis
Hi Chef Dennis! I’ve been eager to try making Tiramisu as it is one of my favourite desserts. I have two questions about it though.
1. A lot of other recipes ask you to use Marsala wine. Is that a substitute for Kahlua? I’ve never had marsala wine before, how will it change the taste?
2. There appears to be custard in the Tiramisu I really like which I get from the restaurant across my house. Is this really custard or does that Mascarpone taste a lot like custard when mixed with egg yolks, whipped cream and sugar?
I would really appreciate it if you could help me out here. I would love to make it for my new blog (www.babyinthekitchen.com)
Thanks!
hi Nayantara
I have never been a fan of marsala in tiramisu, the kahula enhances the coffee flavor which is really what you want when making this dessert, so I would say if you didn’t want to use Kahlua just to use strong coffee instead, without any alcohol.
The tiramisu cream is the custard you are talking about, its really pretty easy to make. I have a feeling after you make your own tiramisu following my recipe, your favorite restaurant version won’t seem quite as good!
Cheers
Dennis
Thank you! I like my Tiramisu to be moist and creamy and a little alcoholic. This seems to be exactly that! If all goes well, I’d love to post your recipe on my blog, if you don’t mind. Full credit will be given, of course!
As long as you make the tiramisu and use your own pictures I have no problem with you posting the recipe with credit
Thanks!
Dennis
Definitely! The whole point is to make it myself. And since I’m a photography enthusiast too, I take great pride in showcasing my own pictures. AAAAHHHHHH all this talk about Tiramisu has got me so eager to make it. It’s 1 AM in Singapore where I am, and I wish the grocery store was open so I could buy the ingredients right away and make it now! And then perhaps wake up in the morning and have Tiramisu for breakfast. Now wouldn’t that be a great start to the day?
I do enjoy it for breakfast…lol….nothing wrong with that! I look forward to seeing how your tiramisu comes out!