My easy-to-make and amazingly delicious Tiramisu recipe is made with coffee-soaked ladyfingers, creamy mascarpone, homemade whipped cream, and dusted with cocoa powder for the perfect finish on this classic Italian dessert.
And don’t worry, my Tiramisu Recipe is made without using raw eggs!
I have tried many recipes for tiramisu over the course of my lifetime, and I can promise that you’ll agree that this is The Best Tiramisu Recipe you’ll ever make! It took many attempts to perfect my recipe, and I’m happy to share it with my friends and followers so they can enjoy my all-time favorite dessert!
My tiramisu recipe may be a little different than most that claim to be “authentic tiramisu,” but truth be told, there are as many different recipes as there are Italian grandmothers, each with its own little twist. Some of which aren’t really tiramisu at all.
My tiramisu recipe speaks of a time when I first sampled this Italian classic when food had a magical quality all its own. When Mama Jeanette saw the best in me and taught me how to make Authentic Italian Tiramisu. I am forever grateful for all her lessons in life and cooking.
Ingredients
I’ve had so many questions about the process of making 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 Authentic Italian 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 to 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.
How to make 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 powdered sugar or vanilla to the mixture.
Why is my Sabayon grainy?
If you used regular sugar instead of superfine / castor sugar, your finished sabayon might be grainy. That’s okay. It will finish dissolving while your tiramisu is firming up.
*If you can’t find superfine sugar or caster sugar, you can always pulse your sugar in a food processor to make the grains smaller.
Superfine caster sugar dissolves easily and is perfect for making tiramisu and many of your favorite desserts and whipped cream.
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 to make 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, dark 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.
These Savoiardi ladyfingers are the perfect choice for making tiramisu. The crisp light cookie makes all the difference in this classic Italian dessert.
- Set your pan up with a layer of 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 very cold whipping cream -whip the cream 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 sabayon 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 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 a 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 used
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Best Tiramisu Recipe {step by step}
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
- Add one inch of water to a small pot and bring to a boil. Reduce the heat to simmer. Find a metal bowl that will fit on top of the pot so it's sitting on the pot without touching the water.
- 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. **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.
- 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.
- Add room temperature Mascarpone to the 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 the 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.
JJ
Really is the best tiramisu I’ve ever made.
Shery Talarico Sullivan
Looks so so good. I can’t wait to try this recipe. Yum, yum,yum Grazie
Rosalva Arredondo
This tiramisu is amazing! One of the best I’ve ever made. I took to work and everyone raved about it. Only question is that 1 cup of sugar in the zabaglione seems like a lot compared to other recipes and it did seem a bit too sweet. Is that the right amount? But it was amazing and delicious!!
Gioia
Buona sera Chef,
Approximately how many individual cakes does this make?
Grazie.
Chef Dennis Littley
It makes a 9×9 inch pan of tiramisu.
Ronda
Chef Dennis,
If I want to make two smaller cakes, is there anything different I should do for this recipe?
Chef Dennis Littley
No, you should be able to split it between two pans fairly easily. You may want to have a few extra ladyfingers on had and possibly a little extra coffee mixture if you need the extra ladyfingers.
Taylor
Thank you so much Dennis for this deliciousness! I cannot live my life without this perfect recipe. I am obsessed with it and I would like to serve it for a larger crowd. Would doubling the recipe risk the recipe to break? Or would you suggest following the recipe as is and combine the batches in one large dish to allow to set?
Chef Dennis Littley
Thank you! It sounds like you love my favorite dessert as much as I do. You can easily double the recipe, it will just take more whisking.
Marla
My go to tiramisu, friends always ask for it, have made it countless times. Worked in the hospitality business my entire working career, had the best tiramisu around, this is still my favorite.
Shawn Sebora
This is an amazing tiramisu recipe. I will need to invest in a 9 x 9“ pan, the 8 x 8” pan was a little too full on top.
Casey C.
Has anyone attempted to freeze this recipe? This is my absolute favorite tiramisu, and I’ve made it for a friend’s birthday yearly. I will be out of town this year and would like to make it in advance so he can still enjoy. Thanks in advance!
Chef Dennis Littley
I have never frozen tiramisu, but from what others have told me it does freeze very well. If you’re freezing a new batch, leave off the cocoa powder and add that after its defrosted. To defrost, let it sit in the refrigerator overnight.
Sharon Cooley-Burdine
Very good and easy to make recipe. The flavor of this cake gets better with time. This is the second cake recipe I have made from Chef Dennis and both were delicious!!!
Marian
Very good! Tastes refreshing. I was personally never a fan of tiramisu, but after making this recipe for my husband (who loves tiramisu), I fell in love with it!
Christine
My first attempt at tiramisu was using this recipe, and I’ve never had to look for any other version. This one is wonderful! I’ve even made as an item to be on a benefit silent auction. Without a doubt you can’t fail with this recipe. Thank you, Chef Dennis!
Jhow
could stell dora margherite cookies be used? I can not find lady fingers at any of my local stores.
Chef Dennis Littley
yes you can use those, they are denser and may require a little longer soaking time in the coffee mixture but they will work
C
Absolutely incredible! I make this several times a year as a birthday/holiday request for my family. It’s the perfect blend of flavors. I’ve found that it’s hard to order tiramisu at a restaurant now, because none are quite as good as this! Thank you for the recipe!!
Chef Dennis Littley
I’m so happy that you enjoyed my favorite dessert! I hope you find more delicious recipes on my blog to try
Ebe Lilia Stivelberg
Thank you so much for this spectacular Tiramisu recipe! I followed it to the T (except I had no Mascarpone, but will make sure to buy it next time). Your explanation of how to substitute the Mascarpone cheese was super helpful. I loved your step-to-step tutorial! You have now a new follower ☺️
Linda J Desroches
I made the tiramisu recipe. It was fantastic and my family was very impressed. Thank you very much for sharing.
Christine
Wonderful! Everyone loved it and a few leftovers lasted several days so family travelling got to try it too. Cooking the cream lasted much better than the raw egg version. Thanks so much. Would the cream work for zabaione?
Chef Dennis Littley
The tiramisu cream for my recipe, before adding the mascarpone and whipped cream is basically a Zabaione. For a traditional zabaione, you would add marsala or vin santo.
Ebe L. Stivelberg
Oh! Chef Dennis, I’d have liked to see this note about the Zabaione in the body of the recipe! I noticed you didn’t include wine on the cream (opposed to other recipes I had) but didn’t add it, only to the coffee.
Stefania
This recipe seems wonderful and matches very closely to what I can remember from my Grandma’s which is what I was looking for! I am very very excited to try it but I still wanted to comment that the video provided could probably be much better! The written instructions are so detailed and careful and yet it doesn’t match the video which I think it’s a shame. for example the whipped cream is barely whipped on the video and I do think it’s a disservice to provide such a great recipe with a video that just doesn’t match it.
In any case I am looking forward to make this recipe this weekend and I’m sure it’s going to turn it great 😊 thank you!
Chef Dennis Littley
sorry you’re not happy with the video, but attention span these days requires a short video. That’s why I do step-by-step images. If you want to see the full process, here is my youtube video -> https://www.youtube.com/watch?v=GfDbYx7_4Go of course this version is going to be way too long since it was part of a live cooking show with guests.
Mary Roberts
Literally my go-to recipe for tiramisu. Thanks for teaching me the important steps and for sharing this INCREDIBLE recipe!
Stephanie Sasek
Why I waited so long to leave a review I don’t know because hands down this is the best tiramisu recipe. It turns out excellent every time I make it. Haven’t ever tasted a better one anywhere and I don’t even bother ordering it at restaurants as they don’t come close. It is a bit time consuming however not bad and Worth Every Minute of the process. I don’t change the recipe at all – the Kahlua is devine and wouldn’t think of omitting it. Chef Dennis, thank you, thank you for sharing.
Chef Dennis Littley
Thank you for such an awesome comment and rating, Stephanie! I’m very happy to hear you’ve been enjoying my favorite dessert.
Emily Fickel
In 2020 I was in a fairly new happy relationship and knew tiramisu was his favorite. I e been making it on his birthday ever since. Just made one, it’s in the fridge. Beyond delicious and pretty simple for as awesome as it always turns out!! Thank you!!
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my tiramisu recipe and that your relationship is going strong!