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 ¼ cup mascarpone cheese ( room temperature
- 1 ¾ 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
- 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
Sharol says
Hi chef pls help. Here in Goa I don’t get whipping cream or heavy whipping cream so what do I do ? Any suggestion how I can still try making your Tiramisu ? Thanks
Sharol.
Chef Dennis Littley says
I’m afraid I don’t know of any alternatives to heavy cream or whipping cream.
Katy says
Absolutely delicious.
Lou says
Not only is this the best tiramisu recipe EVER (my family pleads for it for every birthday and Christmas … they’re actually driving me nuts) but it also has the best whipped cream tips I’ve ever found. I can’t thank you enough Chef Dennis! You’ve made my whipped cream last for days and days, after I got the hang of it, that is. (The first time I made it, the speed was too high and I ended up making accidentally homemade butter. Which wasn’t so bad! Lol).
Thank you so much again, the whipped cream and the tiramisu will be made yearly in our household. :):)
Chef Dennis Littley says
Thank you so much for such a wonderful comment and great review, you really made my day!
Happy Thanksgiving!
Lou says
Ok, total fangirl moment! You are most welcome and Happy Thanksgiving as well! I put my foot down regarding Tiramisu Thanksgiving but promised the masses they’ll have it for Christmas. Now I’m off to make your whipped cream for our pies.
(Also, sorry for all the typos in my first review/comment. I was exhausted from prepping and cooking all afternoon and evening. Who am I kidding? I’m still exhausted and have more to cook. Even so, I love this season so much! Thank you for making it even better.) :):)
Maria says
I’ve made this a few times and it always comes out delicious. My only question is every time i make the saboyon the sugar never seems to dissolve. It definitely is grainy. Need help…..Not sure what im doing wrong. It seems to work itself out once i add the mascarpone but not sure if that’s how the saboyon is suppose to be?
Chef Dennis Littley says
you can use superfine sugar, that will dissolve faster, or pulse regular sugar in a food processor to make it finer. Tjhat will help make it less grainy, but It does smooth out after it sets a bit. I use regular sugar when I don’t have superfine or feel like dragging out my food processor.
Lisa D. says
This recipe is delicious!!! Definitely worthy of five stars!!!!
Will definitely make again , in fact going into my permanent recipe book!!!
Ty says
Hi Chef!
This is my favorite, go-to tiramisu recipe! I’m making it for my fifth Thanksgiving in a row but wanted to spice it up a bit and make it pumpkin pie inspired. Do you have any tips on how I might replace some of the filling with pumpkin purée? Perhaps sub pumpkin for 50% of the mascarpone? I know pumpkin purée can be super watery as well, so I plan on pressing it to release that first.
Chef Dennis Littley says
I don’t think you really want to replace the mascarpone, but you could definitely add some pumpkin puree to the mascarpone mixture. My only thoughts are that the pumpkin may make the cream too loose. You may want to add a packet of gelatin to the whipped cream to help stabilize the finished cream.
Ty says
Perfect. I was on the fence o
about leaving any of the mascarpone out as well. Thank you!
Stephanie Matthews says
Tiramisu is my absolute favorite dessert and I’ve searched high and low to find THE BEST recipe. Well, look no further, folks, this is IT! I made 4 double batches of this stuff for my husband’s 40th birthday (2 years ago) and got rave reviews. I have made it a total of about a dozen times to date. Once you get the sabayon mixture down, (to make your own double boiler, my other chef friend taught me to get a large mixing bowl and a large pot of boiling water – make sure the boiling water doesn’t touch the bottom of your mixing bowl and whisk all to way around the bowl (scrape sides every once in a while with a rubber spatula) – so much easier than a dinky double boiler) the rest is so easy. I second the dunking the crunchy lady fingers only. I dunk two at a time and count to three and pull them out (they’ll still feel hard – this is how you want them – they will soften over time) . The recipe is divine with Kahlua mixed in with the coffee. The recipe tastes best on day two. Thank you so much Chef Dennis for my go to favorite tiramisu recipe.
Chef Dennis Littley says
Thanks for the great review and comment Stephanie! I’m very happy to hear you’ve been enjoying my tiramisu recipe!!
Kendall says
Turned out perfectly!
Dia Lautenschlager says
Emergency! I read the recipe several time and did not have any questions. I have made this before. But just for the heck of it I watched it. You didn’t list the step of putting the sugar in the processor, nor was superfine sugar listed as the ingredient. I have already mixed the sugar with the egg yolks. My party is tomorrow. If I let the egg yolks and sugar sit for a while will it help it to dissolve?
Chef Dennis Littley says
I didn’t add it because the sugar will dissolve as it sits. I don’t always have superfine sugar when I make my tiramisu and use regular sugar. You’ll be fine.
Dragana says
Hello, if I want to use marsala wine instead of a coffee liqueur do i still use 1/2 cup?
Chef Dennis Littley says
that should be about right. You can of course use more and eliminate some of the coffee.
kelly says
have made this several time and always a hit!!! well worth the time and effort
Gabby says
Hi Chef! You mentioned that it taste better after 2 days so I wanted to make it ahead. Just want to clarify, 2 days would be eating it on the 2nd day or 3rd day? And if Im making it in advance should I keep it in the freezer or refrigerator? Thank you!
Chef Dennis Littley says
hi Gaby
It really only needs one more day for the flavors to build. Day one – the day you made it; Day two – in the fridge; Day 3 – enjoy the tiramisu.
You don’t need to freeze it.
Nancy Cole says
HI Chef…so excited to find your recipe..going to make for Thanksgiving/ Question..can you also add rum or marsala to the marscapone mixture, in addition to the kahlua in the coffee mixture? or is that too much?
thank you so much
Chef Dennis Littley says
I would just use one of the liquors in the coffee mixture, Whichever flavor you like best.
MARCI CAMENISCH says
I made this today and will serve it tomorrow. My store did not have the Italian lady fingers so I used the soft ones and toasted them on a baking sheet at 400 degrees until they were slightly browned and toasted and they worked fine.
Romeo Cruz says
My Tiramisu turned out excellent! My personal taste is, I should have let the lady Fingers absorb more Kahlua. I am preparing to make another and this time it is on like Donkey Kong as far as the Kahlua is concerned. Thank you for a go to recipe. Five thumbs up to you.
Romeo Cruz
Venice says
I just made this tiramisu for the first time and bring to my friend tomorrow. I never made one before. The flavor came out pretty good. Now I have a question, I’m using the loaf pan instead of 9×9 pan and did the upside down method so the cookies were on the top layer. I was thinking to flip it over and unmold it tomorrow. It’s been in the fridge for 3 hrs but the batter doesn’t seem to firm up, what can I do? Or will it be firm after overnight in the fridge? Or should I freeze it a bit before unmold it tomorrow?
Chef Dennis Littley says
You can freeze it before unmolding and that might be your best bet if it doesn’t seem to be completely firm.
Connie says
Love this tiramisu! One of my favorite desserts and good tip on recommending using room temp eggs and mascarpone!
jt says
Thank you, Chef Dennis! I have been making this recipe for years. The only place I could find Lady Fingers nearby was Acme Fresh Market which sells very spongey, light, fluffy lady fingers. The result is probably a little different, but we love it! Making this again soon for a baby shower.
Kris says
I know Acme is in and around the Akron area. They carry the crunchy SAVOIARDI (ITALIAN LADYFINGERS) at Meijers which is located in Kent and there is also one in Stow.
MARCI CAMENISCH says
I also found only the soft cake like ladyfingers soI toasted them in a 400 degree oven on a baking sheet, they came out lightly browned and crisp on the outside and worked well.
kelly says
try home good or marshalls in the food section – i have always found them there
emily says
Hi. i left a message here a couple of days ago but it seems it’s missing. did i post incorrectly?
emily says
thank you so much the pictures are super helpful especially for a new baker like me. can i whip the cream in advance (say a day ahead) and keep in fridge? i had quite a bit of whipping cream left after making the tiramisu and i don’t know what to do with it. how long they keep in fridge after opening? can i whip the leftover whipping cream and freeze them? if i plan to freeze the tiramisu, can i freeze it after 4 days (cannot finish them) or am i supposed to freeze it right from the start? thanks in advance.
Chef Dennis Littley says
hi Emily
you can keep the unwhipped heavy cream in the original container for quite some time. Check the date on the container. You can also save extra whipped cream for a few days. Serve it with fresh fruit, pancakes or even oatmeal. It, cream after all.
As for freezing, If you can freeze it after a day, it will hold up better. It just may not defrost as nicely if you wait too long.
emily says
hi Dennis
Thanks so much for your reply. The heavy cream I purchased expires march 2021 stated on the packaging. But I thought that meant expiry when unopened. If opened, how long can I keep? I saw some heavy cream stated that we have to use it within 2 days after opening. The same goes for the mascarpone. It says to use with 2 days after opening. That’s impossible for me. both are in 1000ml. Nobody likes cream except me in the family so I have to finish everything myself! I still have some tiramisu in fridge that I made exactly a week today. Did you mean the tiramisu will not defrost well if I freeze it too long? How long is too long?
ps: for unknown reason I came back to check for your reply but I don’t see my comments at all. It was after reposting again, it shows up. Please delete that post. My apologies.
Samantha says
Hi Chef, is it possible to use electric mixer (instead of wire whisk) to beat the egg yolks and sugar?
Chef Dennis Littley says
you can use one Samantha, just keep it on low and take your time.
Judy says
The best recipe I have tried so far. Made it twice, and shared with family and friends, and all have loved it. Thank you Chef for sharing this recipe.
Chef Dennis Littley says
you’re very welcome Judy, I’m happy to hear you’ve been enjoying my favorite dessert!
Stacey says
To heat or not to heat the egg yolks? (pardon me if this has been asked before) I haven’t made tiramisu in over 15 years when I first learned on an Italian cooking trip. I was looking for a recipe today to make for an Italian dinner tomorrow and was going to make a different recipe that called for just whipping the yolks with the sugar to the cream stage in a stand mixer. I’ve made zabaglione before using the same method as in this recipe and it does get very light and creamy. I’m curious what the difference would be? Your recipe came out perfect (even though I thought I overcooked my eggs). Can’t wait to serve it tomorrow. Ciao!
Chef Dennis Littley says
hi Stacey
the reason the egg yolks are heated is to cook them and prevent any chance of Salmonella. I also think it makes a creamy richer sabayon.
Dianne says
So if I pasteurize the eggs first, I don’t have to use a double boiler? Asking because it is so easy to sous vide eggs.
Chef Dennis Littley says
that’s an interesting question. I’ve just never done it that way, so I’m not sure how the sabayon will react without heat and if it will hold up the same.
Let me know if you try it, I know a lot of people have sous vides now.
Sheldon Smith says
I’ve used this recipe before and it always turns out delightful.
Today I tried something, I thought I would share.
When I was finished beating the egg and sugar, I removed the bowl from the boiling water and placed in a pie plate and slowly added ice cubes whilst still wisking. Once cooled I added the room temperature mascarpone, this worked very well, without the eggs baking to the bowl and the cheese blended in nicely.
Jessy says
Chef Dennis, may I have the recipes in grams, please.Thank you
Chef Dennis Littley says
at the bottom of the ingredients listing on the recipe card, there is an option for metric equivalents. Just toggle to Metric and you’ll have the weights in grams.
Annie says
Can this be doubled? I’m making it for a family gathering.
Chef Dennis Littley says
yes it can. I usually make the 11 x 15 size and have no problems with the mixing, doubling won’t be that much more.
Adrian says
Dear chef
When you add the whipped cream to fold the in the mascarpone sabayon mixture which is hot, must the sabayon be at room temp when you add whip cream? The last time I added when it was warm the cream deflated.
Chef Dennis Littley says
If you have continued to whip the sabayon off the double boiler, it should begin cooling. Adding the room temp mascarpone will also cool the mixture.The mixture shouldn’t be very hot at this point, just the time it takes to blend in the mascarpone should cool the mixture off enough. But if you’re not sure its cool enough give a few minutes in the fridge before adding the whipped cream.
Sanah says
Hi! For someone who is completely coffee illiterate, what kind of coffee should I order at the local cafe to make this?
Chef Dennis Littley says
I would just get 12 ounce cup of their strongest dark roast. You could also order 3 or 4 shots of espresso but the dark roast will work fine.
MARCI CAMENISCH says
I used instant espresso powder to make one cup of espresso and it worked great. I like to add espresso powder to chocolate desserts, too.
Christine N says
I made this up with the technique for classic tiramisu but swapped the flavors for spice apple cider (reduced) instead of coffee and Calvados brandy, a layer of caramelized apple scented with cardamom and cinnamon and dusted with cinnamon and nutmeg. Very pleased with the result! The technique is excellent and I am grateful to have found it! Thank you!
Chef Dennis Littley says
I’m happy to hear you had fun with the recipe and made it your own. Your version sounds delicious!
Melissa Belfon says
Thanks for sharing.i will try this recipe.i am a young pastry chef.
Beatrice says
This is the first and only tiramisu recipe I have ever used! It comes out perfectly every time. If your sugar doesn’t mix all the way into the yolks add a teaspoon or two of heavy cream like he does in his video. The sugar may not dissolve all the way Before adding the mascarpone and that’s ok! It won’t be grainy in the finished product (unless you overcook the egg yolks- that will make the sugar go grainy). Everyone I have made this for is amazed. It isn’t difficult at all and can be broken up into several really fast steps (if you have young kids like I do). Make this recipe!
Carmen says
This Recipe lives up to its claim: best tiramisu I ever had. Clear instructions. Great result. Thanks.
Kath says
I made this about 18 months ago so super good one of my favorites I have made a lot since. So popular with others I am always asked to make it again and again. thank you so much for a great recipe.
Charmaine says
Hi Dennis I have always used egg white and must say the product was always really good. My question is have you ever made tiramisu using egg white and if so why did you switch to heavy cream. I will be using your recipe for my birthday celebration in December.
Chef Dennis Littley says
hi Charmaine
When I first started making tiramisu I used egg whites and it never held up as well or had that flavor I remembered from my experience in Rome. When I started using heavy cream it fit the flavor profiles I was looking for. It is up to personal tastes, but I find the heavy cream version to be richer and creamier.
Sarah says
This was my first time making Tiramisu. I really liked it and, I found your instructions easy to follow. However, the Kahlua taste was a little strong, so I’m wondering if I did not make the espresso strong enough or if I should use less than a 1/2 cup next time. Thanks!!
Chef Dennis Littley says
hi Sarah
it’s all up to personal taste, and if you found it too strong you can reduce the Kahlua or leave it out. It an amazing dessert that should be tailored more to your taste.
Traci says
OMG, the best Tiramisu ever! Half is gone.
Chef Dennis Littley says
Thats what I like to hear! It makes a nice breakfast treat too!
Joyce says
Hello Dennis,
It is hard to buy heavy cream in my neighbourhood, can I use egg white and whipping cream as alternatives? Thanks!
Chef Dennis Littley says
hi Joyce
whipping cream is pretty much the same as heavy cream. Just use that. No need for egg white.
Sophia says
Hi Dennis,
Probably a silly question are you using caster sugar for the sugar?
Thank you
Chef Dennis Littley says
I try to when I can find it. Usually its superfine sugar when I do see it. Regular sugar will work but it will take a few hours of sitting in the fridge to finish dissolving after the tiramisu has been put together,