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!
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 whip it in until its light and fluffy.
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.
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.
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.
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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?
- 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
- 2 -7 oz packages Italian Lady fingers (Savoiardi style}
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee flavored Liqueur optional
- 1 ounce unsweetened 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. Allow to cool briefly before mixing in mascarpone.
- Add Mascarpone to whipped yolks, beat until 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
***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.
Paul says
Yes this is a total hit. The mix of real espresso and kahlua at the proportions you definitely adds plenty of the coffee and liquor punch to make it taste like the real deal from people who like flavor! And you’re right, just a quick dip of the ladyfingers in the espresso/liquor is all it takes. Otherwise the lady fingers would be soggy and one would not have enough to coat all the ladyfingers. Overnight in the refrigerator is enough to make the ladyfingers cake like and soft and flavorful, even though it seems impossible to get that effect when dipping the ladyfingers! Amazing.
Where we live there is a dessert bakery that is always filled to the brim with people and lines along their showcase full of pies, cakes, pastries and all kinds of desserts. I think the success has gone to their head, and to many of the mousse-like desserts taste like another though, like they’re starting to take shortcuts. And their tiramisu used to be great and it’s really not worth it now. That had me searching for a good tiramisu recipe just so I could have real tiramisu again since I didn’t know where to get the real stuff. Yours is one the very best if not the very best I’ve ever had! Amazing I don’t have to buy it at a high price at a fancy Italian restaurant to get that quality.
Chef Dennis Littley says
thank you so much for such a thoughtful comment, you really made my day! I’m very happy to hear you enjoyed my tiramisu
Marla says
Question, After making the Sabayon do I just let it sit out while I make the Whipped cream?
Chef Dennis Littley says
unless its really hot in your kitchen it will be okay while you make your whipped cream. And you can always make the whipped cream first.
Sandy says
I will be making this for my son’s rehearsal dinner. I’m going to freeze it so I’m not crazy making it right before the wedding. Can’t wait. Thanks for the recipe!
Laury Burr says
I love the idea of sabayon (or as it’s an Italian recipe maybe we should call it zabaglione? Always the pedant, me!!) but the one isue I’ challenge is the word “optional”!! The best tiramisu I’ve ever had was made by my wife – and it was laced generously with brandy which took it to a whole new level! Once she has her diabetes under control I’ll ask her to try your recipe – with brandy!!
Ivy says
Love love love your tiramisu recipe!! Everyone who had tried it loved it too!! Am trying to reduce my sugar intake. I’ve made it successfully with 1/2 sugar in sabayon and the other half as Swerve in whipping cream, no one could tell the difference. Since Swerve can’t dissolve in such low temp, I had to add it when I was whipping the cream. I’d like to use all Swerve as the sweetener, is it possible to make sabayon without sugar?
Chef Dennis Littley says
hi Ivy,
Yes you can although you will need to add some liquid into the eggs. Such as coffee, or a liquor. Could you make a syrup out of the Swerve and use that?
Ivy says
How much liquid do we need with 6 egg yolks?
Chef Dennis Littley says
I would try 2 ounces and see if that is enough.
Kim says
You a recipe is good when it’s been about 8 years since the original post and it’s still relevant today!! I’ve been looking for something to make my Sailors at work to show them I appreciate all of their hard work. I think I’ve found it!! I’m just hope it can last the transit to work it’s 105 degrees in Bahrain!
Ava Reyes says
Tried this yesterday and had quite the challenge making the sugar dissolve in the Sabayon but it came out great! In the end my cream came out very smooth. Lessened the sugar a bit since my family doesn’t like anything that’s too sweet. I think I could have cooked the egg yolks more too since it didn’t come out as firm as how it looked like in the photo above.
My husband, who doesn’t even like Tiramisu said that it’s different from anything he’s tasted before. He loves it! Thank you for the recipe. It’s really awesome!!!
Erra says
People will be very mad at my insolence, but I recently made lemon tiramisu (!) using this recipe due to the lack of coffee and coffee liqueur at home (yes, that is possible. lol). That tiramisu cream is the best I’ve ever tasted, bar none. Thinking of making this the right way next time. 😀 Thank you for this recipe.
Ava says
Hi chef! Can’t wait to give this a try. My question is did you use dairy based whip cream like Elle & Vire or non dairy? I could never get non dairy whip cream that thick and stable!
Chef Dennis Littley says
I only use Heavy Whipping Cream. 36% or 40%
Ava says
Thank you for taking the time to reply!
John D'Cunha says
Outstanding Recipe. Wasn’t sure of the outcome when I started but the results were fantastic. Well done Chef and Thanks a ton for sharing it.
Hannah says
Incredible recipe, I’ve never even liked tiramisu when ordering it in a restaurant but THIS… oh my god. Like the previous poster, my fiancé will only eat this when I make your recipe, he won’t order it when we are at a restaurant because he knows it won’t be as good!
I only allow myself to make it a few times a year because I can eat most of the pan myself! Thank you for posting this recipe x
Chef Dennis Littley says
thank you for such a great comment and review Hannah! It really makes my day when I get a comment like yours
Summer says
We recently went to a great bakery and my husband refused their tiramisu. He turned to me and said, “Nothing can match the tiramisu you make. Everything else misses the mark.” Chef Dennis, how can I pay you back for this amazing recipe and instructions? I am just over the moon!
Chef Dennis Littley says
Thank you for sharing such a great testimonial to my recipe Summer! The best way to pay me back is to tell your friends about my website and recipes, I would appreciate that greatly.
Tiffany says
I want to make this but I had bought instant espresso and I was wondering do I make my expresso into a liquid or do I just use it as the powder
Chef Dennis Littley says
Just add hot water to the instant espresso. The container should give you instructions on how much to use.
John Romano says
Whenever we go out to eat, we always try the tiramisu for dessert,You’re right there are so many versions,,,but MAN i gotta say this is better than any of them !AWESOME recipe,Thanks
Chef Dennis Littley says
thanks for saying that John. I love tiramisu and will order it out as well, sometimes its good but never quite as good
Isabel Angeles says
Worked out wonderfully. Definitely use the crunchy ladyfingers and VERY briefly toss in the coffee to soak before putting in the pan. At first, I let it soak for just a second or two and it became soggy so instead I switched to just dipping and tossing to soak very quickly and that produced a much better result.
Linda McKoryk says
Hi Chef Dennis
I am wondering if you have tried using the whipped egg whites in this recipe in the past and how that turned out?
Chef Dennis Littley says
I have not tried that method. Mine is so good the way it is, I’ve never deviated from the recipe.
Kathleen Tritchler says
Great recipe. Alway get compliments on it. My go to dessert. I make 1 1/2 of the recipe in a 9”x13” or lasagna pan but only need the 2 packages of Lady Fingers that is called for in the recipe. Not sure how you would fit 2 – 7 oz. packages of Lady Fingers in a 9” x 9” pan. If made it in a 9” x 9” pan you would only need one package of Lady Fingers. Also I have substituted Creme de Cocoa for some or all of Coffee Liquor and it has turned out good.
Ben Scherer says
Pappap714
I’ve been make this for month now. Love it . Just wanted to post a tip . I made two for my son’s going away party only to find 1 9 ×9 pan. 12 inch 2 inch deep pizza pan worked with out needing more batter . Had to cut a couple cookies serated knife worked great
Chef Dennis Littley says
thanks for your input Ben and for the great rating!
Maya says
I really loved this recipe! every one at dinner wanted a second peace
I only had one problem, after I folded the wiped cream in to the sabayon it turned out a lot less stable then in your pictures. what can I do to make it more stable? I wiped the cream for 10 minutes like you wrote.
Chef Dennis Littley says
hi Maya
Usually, the reasons for the cream not holding up or being thick enough is that the egg mixture wasn’t thick enough. That or the whipped cream didn’t get a thick as it could. Whipping it slow helps it hold up but it still has to be really thick.
The other possible reasons are the age of the ingredients. They can still be good but if they’re close to the expiration date they can cause some issues.
Let me know if you try it again and have any questions.
Dennis
Jenny Rose says
Dennis;
I have tasted the finished product but the sabayon with whip cream tastes & smells “eggy,” I used all fresh products. I must have done something wrong?
Jenny
Chef Dennis Littley says
hi Jenny
it shouldn’t smell eggy, that’s for sure. My only question would be, did you whip the eggs long enough over the simmering water.
patricia m wicks says
can you clarify….the directions say “stir”while over the heat..then remove from heat and “whip”…so do we whip while over heat or not?
Chef Dennis Littley says
while over the heat it’s more of a light whip to keep it moving and to help the sugar dissolve.
Jane Michaels says
I made this yesterday and it came out awesome. The only thing I screwed up is that I beat the heavy whipping cream too long the first time and I wound up getting butter! Other than that, the recipe is flawless! Absolutely delicious!
Well worth all the effort to make.
Robina Lindsay says
I made a double recipe, it came out perfect following your tips exactly. Everyone loved it and requested the recipe. Not a bite left at the dinner party.
Tito says
Great recipe
Alyssa says
Oh my gosh this is the greatest recipe I’ve had in a long time. It was devoured at a dinner I brought it to and I’m already getting requests to make it again. Thanks for a great recipe!
Chef Dennis Littley says
thanks for the great review Alyssa, I’m very happy to hear you enjoyed my favorite dessert!
Mark says
Made this yesterday, it was a little sweet for my liking but everyone lapped it up saying it was the best they’ve ever had. I made the ladyfingers rather than buying them, definitely worth the extra effort. I will make again, cheers
Mary Anne Wasnick says
OMG, so excited to make this tomorrow and even more excited to eat it on Monday!!! I’ve spent days going through recipes on Pinterest and finally decided to try yours. I’ll let you know what everyone thinks.
Julie says
Just made this for my mom’s 90th birthday. Fingers crossed!
Marcia Cutler says
I just put mine in the fridge, can’t wait to try it. I want to make it for a Father’s Day dinner we’re having at my church. Really hope I didn’t mess up too much as I put the cocoa powder on before I put it in the fridge. My husband is thrilled he gets to be my taste tester. Thank you for such an easy recipe.
Chef Dennis Littley says
you are very welcome Marcia. Its okay that you put the cocoa powder on before it set up, its mostly for appearance than anything else.
Marcia Cutler says
It turned out fantastic. My husband and I ate the whole pan! Just made 2 9×13 pans for our dinner at church. I’m sure it will be a hit. Thank you!!!!
Christina Peck says
Just so you know, I now get requests to make this and bring it in at work. I promise that I give you full credit.
Chef Dennis Littley says
I love it!! And thank you for spreading the word about my Tiramisu!
Zainab Tahir says
I made it and it was a success! Everyone loved it and I couldn’t be happier. The recipe is very well written and describes each step in detail. Thank you for this wonderful recipe!
Chef Dennis Littley says
Thank you so much for the great rating and I’m very happy to hear you enjoyed the recipe and found it easy to follow.
Natalia says
I can’t wait to give this a try tonight. It looks so much better than the “easy” recipes I have seen and is just like the recipe Mom used to make. Making it for employees birthday tomorrow, the liquor and coffee will make for a fun work day!
Valarie McKenzie says
Greetings Chef Dennis,
I’m using this recipe next week for a celebration….
Do you leave the cake in this pan or do use 9×9 spring form pan because I would think it would be difficult to cut servings out on this pan without it looking a mess?
Thank you for your time,
Valarie
Chef Dennis Littley says
You can make it in a springform, but I usually keep it in a regular cake pan. The first slice is hard to get out, but then it becomes easier.
Valarie McKenzie says
Wow Chef this was the best Tiramisu any of us have ever had! Thank you so much!
I use 2 silicone Spatulas that was bendable to remove each piece, they came out perfect, thank you again!
Valarie
Susan says
I love your recipe Dennis as much as I love your wonderful blog. Your Tiramisu is almost identical to the one I’ve been making for years. I can’t wait to try some of your other culinary delights
Susan
Fellow Chef
Chef Dennis Littley says
Thank you for the kind words Susan! I hope you find more recipes to enjoy!!
Kathleen R Tucker says
This is the best ANYTHING I have eaten in my life, this is VERY deliscious and it is light too