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.
I promise this will become the best tiramisu recipe you’ll ever have!
My recipe may be a little different than most that claim to be “authentic” but truth be told there are as many different Tiramisu recipes as there are Italian grandmothers, each with their own little twist. Some of which aren’t really tiramisu at all.
This dessert recipe speaks of a time when I first sampled this Italian classic. 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 do 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 the ingredients we need to make 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 do I 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.
- 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.
The Secret to 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 sugar or vanilla to the mixture.
My sabayon is grainy the sugar didn’t dissolve!
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.
*If you can’t find superfine sugar you can always pulse your sugar in a food processor to make the grains smaller.
Follow this link to find Superfine Castor Sugar on Amazon. It’s the only place I’ve been able to find it in Florida.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
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 do I assemble 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, 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. You can find them on Amazon by following the link above.
- 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 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 cold very cold whipping cream -whip the crea 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 sabauyon 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 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 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.
Equipment I use to make Tiramisu:
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Easy Tiramisu Recipe
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 cup mascarpone cheese ( room temperature
- 1¾ 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
- ½ cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
- Now Begin Making the Sabayon: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. 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.**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.
- Add room temperature Mascarpone to 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 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.
Jennifer
I came across your Tiramisu recipe a few years ago and I’ve made it a few times. It IS the best I’ve tried and the only one I’ve made. Since I no longer drink coffee, the only substitution I make is for a homemade dark “ hot chocolate” mix. Works deliciously. I’m making it again today for my birthday tomorrow. Can’t wait.
Could I make a request for a recipe? I would love to make a copycat or better (or just the same concept) of Olive Garden’s Black Tie Mousse Cake. Any chance you could do that? Thank you very much for sharing your talent.
Chef Dennis Littley
I have never had the pleasure of trying that cake, I’ll have to look into it.
thanks for the suggestion!
Dennis
Monica from Naperville
My mom found your recipe years ago by googling “best tiramisu recipe”. She has made it many time around the holidays and not my husband asks for it for his birthday. It’s simple, your directions are clear and concise. I wish I could trust my 8th grade Family and Consumer Sciences students with a sabayon! Definitely not enough time in the classroom! Thanks for updating the site and the tips. It’s a family favorite Chef!
Nancy
I made for my husband’s birthday everyone love it l made other once never with zabaion thank you for the recipe
Judy Postiglione
My family loved it! Making it again today. Thank you chef.
Nadja G.
When I first came across this recipe in 2018, it was titled as ‘The Best Tiramisu You Will Ever Make’……and I must admit that I was very skeptical…..after all, how many times have you seen ‘best this, or best that’ ?
However, after following this recipe exactly as written, I was skeptical no longer !!!
This is my # 2 favorite dessert, after my Mom’s Black Forest Cherry Torte (my apologies Chef Dennis, but I hope you undersand – that’s my Mom’s signature dessert).
I have made this Tiramisu when we’ve had guests over for dinner, and I bring it when we’re invited over to a friend’s home (it’s actually been requested that I bring it)…..this dessert is a big hit !
If you follow the recipe to the letter, you will not be disappointed.
Granted, it does take some time….but your patience and palate will definitely be rewarded.
Thank you Chef Dennis for sharing a truly ‘Best Tiramisu You Will Ever Make (and enjoy to eat)’ recipe.
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my tiramisu recipe! My SEO guy recommended the title change, but I’m glad you agree that is the Best Tiramisu You’ll Ever Make!
Susan
Delicious and easy
Pannacotta warrior
This was easy and incredibly good. Thanks for sharing. How about doing key lime pie recipe? (From first principles, not with cool whip and limeade, please!)
Chef Dennis Littley
thanks and Key Lime Pie is on my list! and never from cool whip!!
Sivan
This recipe is so good!!
Can a pregnant women eat it ? Are the eggs considered cooked?
Chef Dennis Littley
the eggs aren’t raw if you’re using the double boiler method to make the sabayon, they are being cooked while whipping. I can’t advise on whether she should eat it or not, that would be a question for her doctor.
Ayra
I’m not much of a coffee drinker, but I love tiramisu! If I go to Starbucks, what should I order to soak the ladyfingers in? Would it be a black coffee?
Chef Dennis Littley
12 or 16 ounces of their strongest type of black coffee is good for this recipe.
Elton
At one place it says not to let the mascarpone get warm, buy elsewhere it says to make sure it is at room temperature?
How long can I let it set out before putting any remainder back into the fridge?
thx
Chef Dennis Littley
Get the mascarpone out while you’re getting ready to make the sabayon, that will allow it time to get to room temperature, It only needs about 15 minutes or so out of the fridge.
Andie Woo
Thank you, Chef! This a simply a fool-proof recipe for DIY treat–I do a makeshift coffee concoction so get nervous every time, but it’s always somehow shockingly good!
Notes:
– don’t drink coffee and randomly had instant decaf coffee (maybe sacrilegious) that worked with kahlua so I keep buying a small jar to keep on hand
– my favorite way to dip lady fingers is in a shallow bowl about 6″ across. Lay down cookie, instantly flip over to other side and remove. No lingering–I prefer for it not to taste like sopping liqueur
– I can’t whip cream to save my life; it always ends up both over and under mixed. Still works amazingly once folded in to sabayon!
Maria
I used this recipe mainly for the filling. I made a sheet sponge cake and then layered it with this cream. I doubled the recipe and it worked out great. It was so beautiful and delicious! The whole 12×15 sheet cake was gone in minutes!
Chef Dennis Littley
I can only imagine how delicious that cake was!!
Cheryl Crawford
This is one of the best tiramisu recipes I’ve ever made, thank you Chef. As my son is a chef rest owner of Italian rest I will pass this along. No were not Italian but I like to try always new recipes. I love the way you give a commentary of the way you came to upon the recipe. Thank you. Best I ever had. A little bit of time, but well worth it. Every cook or chef loves the journey and history to a great recipe.
Ramona
Very good, thank you!
Kate
Chef Dennis, your tiramisu has graced our family’s holiday table the past few years, and it’s long overdue that I pass along my heartfelt thanks. Your detailed instructions could help any home cook turn out a restaurant-quality tiramisu. I love that my family will have these “food memories” of such a special dessert and the times that we’ve shared it!
Thanks so much for such a fabulous recipe. Sending you a big hug!
Chef Dennis Littley
You made my day with your comment and the virtual hug!
Tiff
I’ve made this many times and it’s delicious! Due to my family’s dietary restrictions and preferences, I don’t use coffee liquor/alcohol and I also reduce the sugar to 1/2 cup. The chef’s instructions are very helpful!
Chef Dennis Littley
I’m happy to hear you’ve made the adjustments necessary for your dietary restrictions and are still loving my favorite dessert!
Sue
This was fabulous!! Best tiramisu I’ve ever made!! Super easy and clear directions – thank you – and definitely tastes amazing with that little hint of Marsala! Thank you @askchefdennis!!
Courtnee P
Hello, I ordered some of the lady fingers but only realized after the fact that I should have order two packages – do you think it will be too sparse with just one package (about 24 ladyfingers)? Suggestions for other biscuits/cookies I can add in if you think it needs more?
Chef Dennis Littley
you could use pound cake as the bottom layer and use the ladyfingers for the other layers. Brush the coffee mixture on the pound cake, it will be easier than trying to dip it.
Sara
I have made this five times now!! I have made it for birthdays and just because my fiancé begs me to! It’s high time I wrote a thank you note. Thank you, Chef Dennis! This recipe has made me look good many times now but it’s all in the well written recipe!