Your friends and family will love my tiramisu recipe. It's easy to make and I guarantee it will be the Best Tiramisu you've ever had! Can you believe that this classic dessert can be made in 30 minutes?
My girls at school wanted to learn to make Tiramisu. I have made it at home for years and it was always very creamy and delicious, but I was never thrilled with how it held up.
So I started trolling for recipes to see what I might be doing wrong. And let me tell you there are as many different Tiramisu recipes as there are Italian grandmothers, each with their own little twist. Some which weren’t tiramisu at all.
What I did find was a recipe that took me back to a time when life was simpler. When food had become something almost magical to me, something that resonated deep down inside of me. Something that I knew I could do and be good at. Taping into this ability had been a gift from God and Mama Jeanette taught me how to use it.
What Ingredients to I need to Make Tiramisu?
I’ve had so many questions about the process of making my Tiramisu that I’ve added step by step pictures to help you along the way.
Let’s start by gathering our ingredients. In chef speak this is called a mise en place (everything in its place).
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
Is it difficult to make Tiramisu?
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!
If you have questions you can watch my step by step video of the process.
The first step is whipping the egg yolks (approx. 1/2 cup) and the sugar until they are very thick. One of the mistakes people tend to make is under whipping the egg mixture. This is done using a double boiler method with a bowl over a pot of simmering water. I like using a bowl because there are no corners that I can’t get into. This is your Sabayon.
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.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
Chef Dennis Tip:
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 the sugar and vanilla, for the tiramisu, we are not adding sugar or vanilla to the mixture.
The last step is gently folding in the whipped cream into the sabayon mixture. Do not hurry this step and use a spatula or large spoon to fold the whipped cream in.
You want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
The next step is assembling the tiramisu.
Chef Dennis Tip:
Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert?
Chef Dennis Tip:
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
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.
Set your pan up with a layer of the coffee-soaked ladyfingers. (Standard 9″x 9″ pan)
Then add your first layer of tiramisu cream. 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 and spread evenly. Dust the tiramisu with cocoa 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.
Here are some of the tools I used to make my tiramisu.
- Off-set Spatula
- 9-inch square nonstick pan
- 11-inch wire whisk
- stainless steel bowl set
- silicone spatula set
Can I Freeze Tiramisu?
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a 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 the layer of cocoa and serve.
How Long Can I keep Tiramisu in the Refrigerator?
Personally, I have kept tiramisu for up to a week. The flavors actually get better after 2 days. If you don’t think you’re not going to finish it in a week, I would consider freezing part of it. (Or make your neighbors very happy by offering them some).
Can I Make the Tiramisu ahead of Time?
You can easily make the tiramisu up to 2 days before you need it.
How do I make enough for a 9 x 13 Pan?
To make a larger version of this recipe that will fit in a 9 x 13 pan simply multiply the ingredients by 1½ (one and a half). This will come very close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
Can I make the Tiramisu without Alcohol?
Yes you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
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.
Equipment I use to make Tiramisu:
If you enjoy delicious desserts you may also like these recipes:
The Best Tiramisu You Will Ever Make
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 large egg yolks (approx. 1/2 cup of yolks)
- 1 cup sugar
- 1 1/4 cup mascarpone cheese ( room temperature
- 1 3/4 cup heavy whipping cream
- 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style)
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.
- Add room temperature Mascarpone to whipped yolks, mix until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine)
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.
- Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
- 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
Notes
- 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.Â
- 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)Â Â 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.
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.
Nutrition
Hannah says
This is definitely the best tiramisu recipe I’ve found! I’m now getting requests to make my famous tiramisu but all credit goes to Dennis. I do reduce the sugar a bit and I switch up the espresso/liqueur mix for the lady fingers based on what I have on hand and it always turns out delicious. I think I can credit this tiramisu for getting invited to parties. Thanks for restoring my social life!
Chef Dennis Littley says
happy to be of help Hannah!
Lisa says
What happened to the egg whites ??
Chef Dennis Littley says
they’re not used in this recipe.
Stefania Dal Zio says
Buonissimo!!! From an Italian who had alot of tiramisu , but hardly made one. this is among the best I had! Thank you!
Melisa A Olandez says
Thank you for this recipe! I am new to making tirimisu but I have made at least 3 large batches of this! Quarantine has good this week!
Ernie says
Chef Dennis Yesterday I made for the second time your tiramisu recipe, chilled over night. I served it today to my guest for dessert they loved it. This time I used 1/2 cup of Kalula and time before used the coffee liquor, which both time came out great, I like the Kalula better. When I make flan, always use the yolk, I rinse the yolk with water takeoff the extra white of the egg. Also I used the Goya Ladyfingers as they look like the same as you recommended. If you remember I was the one that stated you are my family recipe, but I share it with everyone in your name. Thank you again.
Chef Dennis Littley says
thanks for the great review and taking the time to leave such a nice comment. I’m happy to be known as your family’s recipe!
Alya says
Hello chef! Thank you for the tips, very much needed! I would like to ask you something… After i whisk the egg yolk and sugar on the double boiler and set it aside for a moment to cool it, the Sabayon texture turned a bit sugary and crusty. But it turned smooth again after i add the mascarpone. I’m worried about the crusty part, or is it actually normal. Do you know why is it happening or it’s normal? Thank you chef!
Chef Dennis Littley says
it shouldn’t turn crusty, but as long as it smoothed out you should be okay. It sounds like the sugar crystalized, which means it may have been too hot.
Sarah says
Chef Dennis, your tiramisu recipe is in fact THE BEST! I strictly followed your recipe and also appreciated your step-by-step tutorial/video — since I am definitely a novice. I will definitely be making this my go-to tiramisu recipe. Thank you for sharing this! This was definitely the highlight of our Father’s Day dinner!
Chef Dennis Littley says
thank you for the great review and comment Sarah, I’m very happy to hear it made your Fathers Day Dinner extra special!
Ernest Rivera-Ramos says
Chef Dennis thank you thank you I love tiramisu. Last week I ask a friend aunt how did she make it, her respond was it’s a family secret recipe. I was determine to make it this week; actually printed out 3 recipe, your recipe had excellent reviews so discard the 2, and use your recipe which was the best choice. I followed your recipe to the T, as timing in the whipping, the double boiler final result great. This morning was the test, it is so creamy, gel well, the only thing I did use 1/2 cup of the coffee liquor, I will use less the next time, but everything else is excellent. I search all supermarkets in my area for the ladyfingers only could find the soft; then i found Goya Ladyfingers crunchy and use it would gave me good results. I will order this morning online for the brand you suggest. Guess what you are my tiramisu secret family recipe which I will share with all. I have posted photos of my results on instagram and facebook and who the recipe is by. Thank you again Chef Dennis Likey
Chef Dennis Littley says
Wow! You made my day with your wonderful comment and review! I am so happy that my tiramisu was a hit and I am honored to now be one your families secret recipes!! Please do share it with all your friends and family!
Ernest Rivera-Ramos says
Chef Dennis can I cover it today, you don’t mention it in your notes. I haven’t want to do nothing different so it last if I or my husband haven’t finish it in a week.
Liz says
I made it yesterday. I think my pan was too small as it’s 20cm x20cm which is 8×8
My biscuits wouldn’t quite fit end to end.
Then I don’t think my sabayon was as pale as yours and I did whisk a long time.
I used double cream which whipped quickly and firmly so was not blending totally into the mixture.
Next time I’ll change a few things.
Liz says
Can I use my regular Moccona instant coffee.
Chef Dennis Littley says
yes you can just make it a little on the strong side
Taffy says
Delicious fluffy easy affordable thanks chief
Alexandra R. says
This is by far the best recipe and only God knows how many recipes I’ve tried!!! While living in Italy I’ve witnessed many people using raw eggs when making their tiramisu, but I am not going to lie I was a bit grossed out. Thank you so much Chef Dennis. My dinner party was a success because of you!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed the Tiramisu Alexandra and that it was a hit of your party!
Anish Akther says
Hi Sir , can we use Coffee Extract instead of Coffee Liquor.. If i can use please can you say me how much quantity to add .
Thank you
Chef Dennis Littley says
you don’t need the coffee extract, just leave out the liquor and add additional coffee to make up the volume
Vera ligia brandao dalila says
Great recipe l make it several times already is a family favorite
Ragz says
Indeed the best tiramisu ever! You wont like one from a restaurant anymore … really easy to make too. They froze well too, I followed instructions in the article. For my 4yr old, I dipped the fingers in milk and layered it as per usual. He finished it.
George says
Magnificent,this is my go to recipe every time we make it. It turns out perfect every time. Even requested it as my birthday cake this year. If you can make it 2 or 3 days ahead it’s even better.
Thank you
George
Shermain says
Easy to make and super delicious. I skipped the alcohol and it tasted great because I don’t like alcohol. Can’t say the same for my mom. I grabbed hold of the biscuit, dipped and lifted each side very quickly to make sure it wasn’t too soggy. I didn’t leave it in the coffee and turned it around because I felt that it became too soggy after that. I also used more biscuit than recommended because I love biscuit haha I used 54 biscuits instead of 30 cause I liked it that way. Wasn’t too sweet at all!
Veronica says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
you can find a toggle for the metric conversions at the bottom of the ingredients list.
Silvia says
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 says
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.
MarÃa Laura says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Dennis,
Can I just whisk the egg yolks and sugar without having to put it over a double boiler.
Chef Dennis Littley says
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 says
This tastes amazing and is fun to make.
Sherry says
Turned out perfectly and was so delicious! A big hit with everyone!
Carolyn says
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.
Emma says
Not sure why I made this too sweet. Should I reduce the sugar? It’s like ridiculously sweet.
Chef Dennis Littley says
you can cut back the sugar by 50% without any problems. Its all about personal taste preferences.
Shaun says
Awesome & easy … great chef thanks
Ivan says
No hyperbole here, just a truly delicious dessert. So many thanks for sharing the recipe chef Dennis! This is one of my go to favourites and is very easy to make.
Leticia says
Best tiramisu ever!!! Thank you very much for sharing this amazing recipe.
Bravo !!!!!
Gavin says
My first time making tiramisu and it turned out a treat. Better than any I’ve tried in a restaurant. Whisking the egg is tiring so I roped in the family to help!
Karen says
I have made this many times and yes it is absolutely amazing. Last time I made it I whipped the mascarpone and the heavy cream together and it just made it a lot easier to bring it together, I was just wondering if it changes the flavor but I don’t think it did.
Raji says
can I use Cool whip instead of heavy whipping cream?
Chef Dennis Littley says
I would not use cool whip after going to the trouble of making the sabayon. Cool whip will also make the mixture too sweet.
Andrew Zartmann says
Chef Dennis’s advice about beating the whipped cream slowly really made a difference. I was using a different recipe for years. It calls for sherry mixed with the yolks and sugar. I love the taste of Sherry in tiramisu, so I added some to the coffee. The result is a much firmer sabayon and firmer final result. Thanks – this truly is the best tiramisu I’ve come across.
Ella says
What can i do with my egg whites?
I don’t want to throw them away?
Chef Dennis Littley says
Egg white omelets are the easiest use, or you can make meringue.
Catharine Savoie says
How about Coconut Macaroons? They are very easy and delicious!
Caroline says
The family keeps requesting tiramisu since I make it with this recipe. Thank you!
Patti says
It really is THAT good!
Catherine says
This recipe is outstanding! I make it often and pass pieces out to the people I love. They just rant and rave how wonderful it is. I buy the Kahlua and it’s worth ever penny. It stores and you can get tons of batches with the bottle. 5 stars! Give it a try! I was a little intimidated with heating the eggs and sugar but it’s simple. Go slow. I set my timer and sit and stir. But it’s worth it. They want $9.50 for a slice of this at my favorite pizza place. Make your own! Chef Dennis is Amazing.
Chef Dennis Littley says
your comment made my day! Tiramisu is my favorite dessert and it thrills me when others make it and enjoy it as much as I do!
Jasmine says
I really love this recipe! TIP: Add 1/4 cup of Marsala to the tiramisu cream mixture, you won’t regret it. Thank you Dennis!!!
Faria says
I absolutely LOVE this recipe!!! Because of this I just cannot eat tiramisu from a restaurant or bakery! The only variation is topping it with chopped roasted hazelnuts. Oh so heavenly! I made it 2 weeks ago and then again today! I have to admit that the first time I made it, I thought it was ridiculously hard and that I wouldn’t make it again. The more times you make it, the easier it gets! Thank you so much for sharing this with us.
S Cramer says
This is an excellent recipe. I love the detailed instructions and the tips. There is now a standing order from my wife for this tiramisu whenever it’s her birthday (or any special occasion). Highly recommended!
Benny Wong says
Hello Dennis,
What is the standard size of cup use to measure?
When you say 1 cup of sugar, how many gram/oz is it? Same question to 1 1/2 cup of mascarpone cheese and 1 3/4 cup of whipping cream.
Thanks & Regards,
Benny
Chef Dennis Littley says
hi Benny
if you look at the bottom of the ingredients list you can change to metric measurements. In the US a cup is 8 ounces
Lucy says
This really is the best tiramisu recipe ever! My husbands family is Italian, and tiramisu Is a favorite desert, and I have tried numerous recipes and this wins hands down! This is now my go-to and family favorite. As good (dare I say better) than what we tasted in Italy!
Chef Dennis Littley says
thats quite a compliment Lucy! I’m happy to hear you enjoyed my favorite dessert!
Maia says
Thank you Dennis for sharing the recipe. I made it for the first time last night and was immediately a hit! Can’t wait to make it again. All the best!