The Best Tiramisu You Will Ever Make

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slice of tiramisu with a dusting of cocoa sitting on a white plate

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? 

Total Time: 40 minutes
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Up until this week, I always thought the best Tiramisu I ever had was in Rome, at this sweet little restaurant right near the Spanish Steps. But after tasting my own version of this classic dessert,  I’ve changed my mind.

2 pictures of tiramisu separated by a brown word bar that says the best tiramisu you'll ever make

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.

a slice of tiramisu with a dusting of cocoa on top sitting on a white plate

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.

ingredients to make tiramisu

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!

egg and sugar whipped together in stainless steel bowl making a sabayon for the tiramisu

The first step is whipping the egg yolks and 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.

whip egg yolks and sugar for tiramisu

Next, add the mascarpone and whip it in until its light and fluffy.

whipped cream in a mixing bowl

Chef Dennis Tip: 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.

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.

fold whipped cream into egg yolk / mascarpone 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.

tiramisu cream in a bowl with a spatula sticking out

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.

coffee dipped ladyfingers in bottom of pan

Set your pan up with a layer of the coffee soaked ladyfingers.

layer of tiramisu cream on top of ladyfingers in pan

Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.

layer of coffee dipped lady fingers on top of tiramisu cream

Add a second layer of prepared ladyfingers to the pan.

tiramisu dusted with cocoa

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.

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.

If you’ve tried my tiramisu recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

4.86 from 284 votes
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The Best Tiramisu You Will Ever Make

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? 

Author: Chef Dennis Littley
Nutrition Facts
The Best Tiramisu You Will Ever Make
Amount Per Serving
Calories 490 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 20g 100%
Cholesterol 217mg 72%
Sodium 64mg 3%
Potassium 118mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 33g
Protein 5g 10%
Vitamin A 25.6%
Vitamin C 0.3%
Calcium 9.7%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: Authentic Tiramisu, easy tiramisu, tiramisu recipe
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 9
Calories: 490 kcal
slice of tiramisu with a dusting of cocoa sitting on a white plate
Ingredients
  • 6 large egg yolks
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese - room temperature
  • 1 3/4 cup heavy whipping cream
  • 2 -7 oz packages Italian Lady fingers (Savoiardi)
  • 1 cup cold espresso or strong coffee
  • 1/2 cup coffee flavored Liqueur optional
  • 1 ounce cocoa for dusting
Instructions

  1. 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.  Allow to cool briefly before mixing in mascarpone.

  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. 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.
  5. 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!

  6. Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)

  7. Spoon half the mascarpone cream filling over the ladyfingers.

  8. Repeat process with another layer of ladyfingers 

  9. Add another layer of tiramisu cream

  10. Refrigerate at least 4 hours. Overnight is best.

  11. Dust with cocoa before serving
Recipe Notes

***If you can't find Mascarpone in your stores.  You can make this substitute.  It won't be exactly the same but it will come close.

8 ounces full fat cream cheese, 1/4 cup whipping cream and 2 tablespoons softened unsalted butter, whip until it's just blended. This will give the equivalent of around 1 1/4 cups mascarpone.

  • 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.
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? Watch my video to see just how easy it is to make.
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Reader Interactions

Comments

    • hi Johanna

      You can freeze tiramisu.
      Press plastic wrap directly against the surface of the tiramisu (don’t put the cocoa on until you thaw) to prevent a skin from forming, cover tightly and freeze. To defrost, let it sit at room temperature for 15-20 minutes then add your cocoa before serving.

      Reply

  3. Hello Chef Dennis.
    I make your Tiramisu several times a year; everyone that tastes it – loves it. It is on our menu for Thanksgiving. My wife and i were wondering if you, by chance, have a ‘pumpkin’ version of the Tiramisu? We thought it might be an exciting twist to a delightfully tasting dessert. Thanks – john

    Reply

  5. I just made this and it’s chilling now. The mascarpone cream is so decadent! My question, though, is when you say beat the eggs until lemon colored and thick, how thick are we going for? I did stir the full 10 minutes over the double boiler and thrn beat on high speed using my Kitchen Aid hand mixer. It definitely lightened in color, but I was unclear on desired thickness. The final consistency after folding in the whipped cream was close to a thick pudding. I’m hoping it will set well enough to cut into squares for serving. The flavors are wonderful, though. I used espresso and Kahlua and the savoiardi ladyfingers.

    Reply

    • That consistency sounds right. It will resemble a thick pudding and will set up a little more thanks to the eggs.

      The hardest part is the waiting. Let me know how it comes out when you taste the final product.

      Reply

  6. Hi! Quick question. I had 6 oz or mascarpone instead of 8 oz and I ended up adding 2 cups of heavy whipping cream (it was at stiff peaks). After I added the whipped cream to the egg/mascarpone mixture the cream became slightly grainy and less smooth. Do you think this is because my ratios were off? It still tastes divine but just not as smooth as when I made it last time with the appropriate amounts. Thank you so much for your expertise.

    Reply

    • if it came out grainy it would more than likely be from the sabayon and the sugar not dissolving. It could also be from the whipped cream being overbeaten.

      The amounts added will only really affect the flavor, but I would add more mascarpone than less if given the option, that does make the final product creamier.

      Reply

  7. I would give this 10 stars !!! This was my first attempt at making Tiramisu and it turned out amazing. I made it for my son’s 24th Birthday. He and everyone else said it was the BEST Tiramisu ever. Your explanations were perfect. I did cut the sugar as suggested by 1/3 and that was perfect for us. I also did the recipe 1 plus 1/2 so the ingredients fit in a 9 by 13 pan. Thankyou a thousand times.

    Reply

  8. An easy Tiramasu. Taste was wonderful. I used an ounce of rum with the coffee. A nice taste.
    Thanks for the terrific recipe.

    Reply

  9. The best recipe I have tried,as I first time maker of this dessert. I nailed it. All my friends loved it. Also this gonna be our christmas dessert and whenever I have the right ingredients. Light and yummy. Tiramisu my lifetime dessert from now on. Thank you for sharing.

    Reply

  13. Hi Chef Dennis! I encountered runny fillings with previous tiramisu recipes so I’m excited to try yours – thank you for the visual cues in the photos and video! My sister loves tiramisu and her 21st birthday is coming up. I’m thinking of making the mascarpone cream and using it between coffee-soaked cake layers for her tiramisu birthday cake. Can I store the mascarpone cream on its own in the fridge for several days before cake assembly? I’m afraid it will turn runny or alter the texture/taste.

    Reply

    • hi Kate

      It should hold up well in the fridge for a few days. It will actually work better as a cake filling it has time to set up. I would also brush the coffee on the layers so they don’t get to wet.

      Reply

  14. This IS THE BEST TIRAMISU YOU WILL EVER MAKE. I have made it four times now and it became the favorite dessert for our 4th of July gatherings. Thank you for sharing.

    Reply

  15. Overall taste was good but found it very sweet. Do you think reducing the amount of sugar would completely alter the cream miJBxture?

    Reply

  16. Thank you for a wonderful tiramisu. I have made this dessert many times and my guests love it.
    I will be taking the dessert to my quilting group, so expect it will be eaten with joy.

    Reply

  17. So far I’ve not been able to find crunchy Savoiardi Italian lady fingers.

    – Are these lady fingers crunchy on the outside or crunchy throughout?

    – Would it be possible to bake soft lady fingers till they are crunchy? If so, for how long @ what temp?

    – Would Stella D’oro Margherite [vanilla] ‘finger’ coolies or Stella D’oro original breakfast [vanilla] cookies be an acceptable substitute?

    Thanks for your help with this

    Reply

  19. I made the mistake of cooking the Sabayon a bit too long I think once it was cooked it was a too hard so I had to work a bit to mix it in. I guess I will know next time. The cream tasted really good but I could detect the crystals a bit and the cream probably not as light as it would have been. It is a bit finicky to get it just right but I think this is an excellent recipe and I need to try to make it again and perfect it. Thanks for the recipe.

    Reply

  20. Made this for the first time ever and it was a big hit with my dinner guests as well as my hubby!~

    Tip to readers…. If you can PLEASE use Italian Lady Fingers, they are not so soft and won’t get soggy like regular lady fingers.

    Also I used Marsala liquor instead of Kulua which I think would have been over kill since the Lady Fingers are already dipped in Espresso coffee!~

    This is an Italian dessert so I wanted it to be as authentic as possible!~

    It’s so good, thanks chef!!

    Reply

  22. My friends and I have a supper club, and your tiramisu was our most recent dessert! It was fabulous! Your instructions were foolproof, and the result was delicious! This recipe is a keeper!

    Reply

  23. Dennis,
    Thank you very much for sharing this recipe! Special thank you for the tip about double-boiler.
    It totally changed everything. Literally! I did not hold it though for 10 min as you suggested – just couple minutes or so… and your hands will feel the difference while you are mixing it. after couple of minutes I took boil out (while continuing mixing). sugar power melts momentarily in yolks when yolks are a bit warm.
    Thank you very much for this tip!

    Reply

  24. Sorry but you seem to have left out the step where you mix the coffee and the Kahlua…?
    Is there a step for them? How do you make your coffee? I know American coffee is not so good, so do you go and buy a ready made espresso from an Italian cafe? Or do you use instant coffee granules (probably not as nice)…?
    thanks

    Reply

  25. Hi, Chef Dennis
    I think you meant to say you TRAWLED through recipes, rather than TROLLED… lol
    I don’t think you look like a troll at all… lol
    Thanks for the lovely site.
    Ann

    Reply

  26. My other recipe was good but yours sounds better.My other recipe clled for spiced rum can i use that in ace of the Kahlua?

    Reply

  27. Thank you for posting this recipe, Chef Dennis. I made it on 8/10/2018 for a family gathering. I multiplied the amounts by 2-1/3 so that I could use up the whole quart of whipping cream & all of the 3-8 oz. packages of mascarpone I purchased. It fit perfectly in the “YBM Home” stainless steel covered cake pan, 11 X 17 X 2-3/4,” that I bought on Amazon & yielded 24 generous servings. It was light, creamy, & delicious. This was only the 2nd tiramisu I have ever attempted. I was worried that just “wetting” the Balocco Savoiardi ladyfingers (also purchased on Amazon) would not impart enough flavor. But I quickly submerged each in the expresso/Kahlua liquid, then held each over the liquid to drain the excess before positioning it in the pan. To add to my anxiety, after assembly, one-third of the liquid remained. I wondered if I dipped the ladyfingers too quickly. To ease my fears, I heated the liquid to a simmer & stirred in enough cornstarch & water to make a drizzle to serve alongside the tiramisu in case guests could not taste the expresso/Kahlua mixture. I didn’t need to worry. It was fine without the drizzle. I have never been to Italy & only tasted tiramisu a few times in my life but this dessert was spectacular. It was the perfect ending to our family’s Italian-themed dinner reunion. Everyone loved it. It was worth the time, effort, & cost & I will certainly make it again.

    Reply

  28. This was my first attempt at making a tiramisu, so I was a little nervous about how it would turn out but it is an easy to follow recipe and is just so delicious! It is hands down the best tiramisu I have ever had!! So creamy and just heavenly to eat! We may have a family fight over the leftovers! (Which I may have hidden away for myself)

    Reply

  30. I wanted to make something different for dessert on father’s day for my husband and I know he loves Tiramisu. I searched through many recipes and came across this recipe and I was so happy with the outcome!!! I shared some with co workers and everyone loved it!! I made a second that I froze and used a few weeks later and it was just as good after it defrosted! Thank you for sharing your recipe it is wonderful and easy!!!

    Reply

  31. I make and bake a lot of recipes I find online. A lot of them turn out great, but never before has a recipe been that great that I feel compelled to leave a comment. This was my first time making a tiramisu and it was the best damn thing I’ve ever tasted. The cream mixture is soooo velvety and lush! I was worried after I folded the cream into the mascarpone mixture as it was quick runny, I wanted to pipe the top layer but it was so simply to runny. I was very worried it wouldn’t set but it did, it set to the perfect moussey texture. What mine may lack in asthetics it makes up for, 100 fold, in flavour. Thank you for this recipe I will be making it over and over and over.

    Reply

  32. I spent a good chunk of my life in Italy and tiramisu was always one of my favorite desserts. I was looking for the perfect recipe and found this, which knocks it out of the park. It truly comes out fantastic every time, and your visual aids were very helpful. I’ve already made this a half a dozen times for various occasions, and it’s been a hit every single time. Thank you! Definitely filing this away in the “mainstay dessert recipes” category. You rock!

    Reply

    • Thank you for taking the time to leave such a great comment, Michael.
      I am thrilled to hear that you’ve been enjoying my tiramisu and that my pictures helped. It’s really not hard to make and the visual cues help you know you’re on the right track.

      Reply

  33. I’ve made this so many times and it’s soooo good each time. A real crowd pleaser. The recipe is so easy and I’ve never had a problem. Honestly, this is the best tiramisu I’ve ever had. And I MADE IT.

    Reply

  34. This is very good recepie! The only one minus- it is so sweat!!!! Too sweat for me. I would enjoy coffee flavour more if there was less sugar.

    Reply

  35. Hi. I made this two times and they both came out great. My husband is 10 years sober and sensitive to liquor so the first time I made it without alcohol and the second time with this spiced Panamanian rum. Amazing reviews for both . Last week my dad was in town and he wanted to try because of the great reviews but since i am making a double batch this weekend for my daughters 2nd birthday party , I decided to 1/3 the recipe just for him. Stupid idea!!! It wasn’t the same. Can you explain? The tiramisu cream was way too yellow and not as fluffy. I’m thinking it’s because when you beat the small amount of cream it’s not as fluffy as almost two cups.
    So my question, after this long backstory is:
    I’m going to make two. I have two pirax that I will put them in. Can I double batch it now or do I have to make them individually?
    Please advise!!

    Reply

    • hi Lisette

      you can double the batch, its just a little more work whipping those egg yolks.
      I’m not sure why your 1/3 batch didn’t come out, it may have been that the ingredient proportions were off a bit. You could always add a little more mascarpone and/or whipped cream if that ever happens again.

      Reply

  36. Greetings Chef Dennis!
    I made this yesterday, but I have no use for my 6 egg whites. What do you suggest I do with them? I would not like to waste the precious eggs.
    I am also planning to make this next week for my friend’s birthday. Would the cake still “work” with the egg whites added? Would the amount of eggs needed change?
    Thanks for the delicious recipe! It is in fact the BEST Tiramisu recipe!

    Reply

    • hi Anastasia

      I usually make a healthy egg white omelet out of my leftover whites. You can also use them to make meringue. And no the sabayon would not come out the same using the egg whites.

      Reply

      • Thanks for the quick answer and suggestions! I’m wondering if you could place the meringue on the tiramisu? Do you think the tastes would mix well? Again, thanks so much for the help. I forgot to mention in my other post that my tiramisu tasted absolutely fantastic! I shared some with my 3 daughters and they LOVED it! Thanks so much!

        Reply

  37. Hi Chef!
    I stumbled upon this seemingly simple recipe today, and I was wondering how simple it really is. I am really not a good cook, and I’m worried that if I make a mistake, my whole cake will be ruined. I was assigned to make or buy one without raw eggs for a bake sale at my workplace, and I would like to test out my baking skills so this recipe is ideal. How hard is it to make? Would you recommend making this for beginners? Does it have any hard skills needed?
    Thanks in advance!

    Reply

    • hi Giovanna

      It’s not really a difficult dessert to make, the only challenge is the sabayon. Other than that is a pretty easy recipe.
      If you just take your time making the sabayon you should be fine by following the instructions carefully. And make sure to take your time whipping the heavy cream. Both the eggs and the cream have to be very thick,

      Reply

  38. Hello!
    I made this recipe this weekend and it turned out delicious! The ratios of espresso to Kahlua were perfect and the sabayon cream was wonderful! Thank you for the post and the video!

    Reply

  39. This is the second tiramisu recipe that i tried and it turned out great. My partner loved it and complimented that it tasted better than those at restaurants. I used Baileys for the coffee liqueur. Thanks for sharing this recipe and making the instructions easy to follow. Will definitely keep this recipe.

    Reply

  40. Thank you for a wonderful recipe, I followed your instructions took your advise and never had some many compliments, I will pass your recipe onto my best friend but nobody else.

    Will look and see what other recipes you have, again thanks very much

    Reply

  41. Hello. Thanks for sharing this recipe! I was wondering if the end product is raw? I’m not the best cook, so I’m afraid I will sicken my guests. Thanks!

    Reply

  42. Hi chef, I followed your recipe to make my first tiramisu yesterday afternoon, I tried to take one piece out this morning, but the cream is very running, it didn’t set at all, do you think what could be the reasoning for the running cream? Thank you very much.

    Reply

    • Its possible the sabayon didn’t get thick enough, or the whipped cream wasn’t thick enough. The cream should be pretty firm when done, and then once it sits for a while it sets up even more.
      The age of the cream, mascarpone, and eggs are the other variable. They need to be a fresh as possible, but shouldn’t cause problems on the first day.

      My guess would be you didn’t whip the Sabayon enough in the beginning.

      Reply

      • Thanks for your reply, I cooked the sabayon for 10 mins and it turned out to be lemon-color like, not as light as some people’s sabayon, but as it cooled down, it become very thick, I will check it again tomorrow and see if there is any change.

        Reply

      • Hi Chef, I tried to scoop a chunk of my tiramisu out today, the cream mixture is way less running than the first time I tried, it is very delicious. I think it needs far more time than I expect to set. I will try to whip my cream firmer next time, many thanks for your reply.

        Reply

        • I’m happy to hear it did get a little more solid. If the flavor is there that’s half the battle. Whipping the cream till its firmer will definitely help. Also make sure that all the ingredients are the freshest possible. Eggs. mascarpone and cream close to expiration date won’t hold up as well.

          Reply

  43. Chef Dennis; My husband & I made your Tiramisu earlier today & all we can say is “YUM!!” This is the second time we have attempted to make Tiramisu & thanks to your delicious recipe it will not be the last time. We used Keurig Dark Italian coffee & Kahlua & the taste is absolutely divine.Thank you, thank you, thank you.

    Reply

  44. I plan on making this tomorrow and was hoping for some guidance to know when the sabayon is done. I know the directions said 10 minutes but was hoping for some info on what it would look like. Thanks.

    Reply

  45. I just made this, it is absolutely the best Tiramisu ever. Holy Cow!!!!!
    I first made one batch and decided it wasn’t enough so I made another and mixed them together, it works and is fine.
    I wonder if the problem people are having with the runny mixture is not “cooking” the eggs long enough in the double boiler. it does take forever, but it comes out really thick and creamy. Just a thought.
    I made it with just coffee cause kids are eating it, but for adults, I will add Kahlua.
    Thanks for a great recipe.
    Oh…so glad it’s low fat too….LOL

    Reply

    • Thank you! I’m thrilled to hear you enjoyed it. And yes usually the problem is not whipping it enough.
      the Kahlua is just my added touch and really won’t affect the final product that much so anytime you need to leave it out its ok.

      Reply

  47. Hi Chef Dennis
    This has been my secret recipe for years ! And everyone loves it to bits ! I am wondering though, sometimes, the egg batter turns out too runny for my guests, am I doing anything wrong? Thanks for sharing

    Reply

    • there could be a few issues at play.
      First, you may need to whip the egg mixture longer so it gets thicker. Second always use the freshest ingredients possible. I have found that eggs and cream near the end of their use date do cause the mixture to break down a bit.

      But more than likely just whipping the eggs longer and making sure the whipped cream is nice and thick should help.

      Reply

  48. Chef Dennis,
    I want to try your Tiramisu recipe but want to do a trifle version and make for 12-15 people. How would I convert the recipe? Also, can you tell me how far in advance I could make it without it getting soggy?
    Thank you!

    Reply

    • hi Patricia

      you can indeed make it as a trifle, no conversion is necessary. If you want it to look prettier, use a layer of unsoaked ladyfingers around the trifle the outside of the dish with layers of cream and the coffee soaked ladyfingers layered.
      I have kept it in the refrigerator for up to 5 days (it never lasts longer than that in our house) so you should be able to make it two days ahead of time without any problems. you’ll probably need to make two batches for that many people

      Reply

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