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.
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.
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.
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.
If you enjoy delicious desserts you may also like these recipes:
The Best Tiramisu You Will Ever Make
Ingredients
- 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
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 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.
- 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.
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
Jen says
Extremely delicious and relatively easy recipe to follow. I was worried at first that my egg yolk and sugar custard would not come together (at first it seemed super dry and crumbly) but as I whisked it over the heat it came together great. Five stars, thank you so much for an amazing recipe! This will be a keeper for sure!
Francisca says
Delicious is how I describe this Tiramisu
The recipe is clear and easy to follow
I can’t count how many times I’ve made it since I discovered it in 2017.
My family in Angola, Portugal, Montreal as well as my family and co-workers in Toronto they all love it.
Today I’m going to bring one Tiramisu to a baby shower.
Success … always
Thank you chef Dennis
Chef Dennis Littley says
you are very welcome Francisca! Thanks for the comment and great review!!
carol fernandez says
this is the best one that I ever made or had..so good.
ILoveTiramisu says
Easily the best tiramisu I have ever had! I have made this recipe twice now, once before my Italian honeymoon and once after. This tiramisu is better than ANY of the tiramisu we had in Italy! Thank you for a wonderful recipe!
gayle says
Excellent! Solves the raw egg problem!
Chi says
Ive made several batches of this since I found your recipe three years ago. Absolutely delicious and always a hit when I bring it to gatherings. I’ve had to send this recipe to a few friends as well.
Heather says
Hi Dennis, I’m making this for the first time for someone who has been to Italy and had this. Why did you choose coffee liquor instead of marsala wine, cognac, or dark rum and which brand of liquor do you like best?
Thank you!
Chef Dennis Littley says
I don’t like the taste of marsala in a dessert and since were already using coffee, the Kahlua was a natural fit. When I was in Italy the best tiramisu I ever had was by the Spanish Steps in Rome and they also used a coffee liqour (that they made) in their dessert. I use Kahlua, but feel free to sub any liqour that you would like.
Greg says
Hey Dennis, thanks for the recipe. I made this for Christmas day except in my V2.0 of the recipe I added a biscuit base made of choc ripple and short bread biscuits. In the middle layer I also added some crushed Tim Tams (a very popular chocolate covered biscuit here in Australia). My wife likes a desert with some crunch; so these additions provided that. Otherwise all the other components were made as per your recipe. Was a success !
rgds
Greg
Diane says
This recipe is fabulous. It not only is the best tiramisu I ever had, but according to my husband it is the best dessert I ever made!
It really wasn’t all that difficult either.
Leah says
I have made this recipe three times and it is always a hit! I was very intimidated by the thought of attempting to make tiramisu, but with your help, it was a huge success!! Thank you!!
Chef Dennis Littley says
you’re very welcome Leah and thank you for the great review!
Elaine says
Hi! Happy to have found your recipe to try soon. My latest attempt was a disaster. My recipe calls for Marsala wine mixed in with the yolks and sugar. I found that after adding the mascarpone, as I added the whipped cream ,the mixture became lumpy(same thing happened last year ) so I used an electric mixer to smooth it. Which probably made it worse. All ingredients were fresh And my whipping cream was perfect however mascarpone was not room temperature. Thanks for any advice! I am so disappointed it was runny instead of fluffy !
Chef Dennis Littley says
not knowing the recipe you used in your failed attempt, I’m not sure. My first guess would be that our sabayon wasn’t thick enough. If you have time watch my youtube video and give my recipe a try. Hopefully it will help your tiramisu come out better.
angela says
Your answer might get back to me too late for this year, but I’m hoping it will! I forgot one has to chill the tiramisu at least 4 hours but preferably longer, or even overnight. Now I have to put it in the freezer for a dinner party tonight. How long will it take to chill enough? Used the traditional recipe, added 3 Tbsp. rum to espressso.
Chef Dennis Littley says
it will firm up in a few hours. I wouldn’t leave it too long in the freezer. Probably 30 min to an hour.
Sorry to getting back to you late, I was out for the day.
Tracey says
Absolutely delicious and easy to make. This is the best tiramisu filling I’ve tasted! We made a double recipe and used homemade gluten free lady fingers for one batch. Everyone loved it!
Austin says
Love this recipe! It is the best tiramisu i’ve ever had. I did make one small modification – I reduced the sugar from 1 cup to 3/4 cups. I found the filling to be a bit too sweet. After this adjustment it was perfect!
Lorelei says
Do I need to treat the pan in any way before assembling? I read a recipe that talked about soaking the pan for an entire day.
Chef Dennis Littley says
I’ve never heard that before. You don’t have to treat the pan
Linda says
I can’t find lady fingers so I got a loaf shaped angel food cake. How long do I dry it in the oven?
Chef Dennis Littley says
slice it and place it a 225-degree oven for 15 minutes or until the outside gets a little crispy. the outside doesn’t need to be too hard. You may also want to brush the coffee mixture on if they don’t dip well.
Sian says
Always a winner, I’ve made it at least 10 times now and it always tastes delicious!
Lisa says
Amazing recipe – highly recommended.
Margie Meakin says
Have made this recipe numerous time for friends and family, and they always love it. This time I made it for a work Christmas party – I have never received so many compliments!! Credit where credit is due – I have forwarded the link to all the people who were there. Thanks you for a great recipe, although it does take me about 45 minutes to make, as I am no chef!
Phillip Ledfy says
Just wondering if shipping the cream using whisk will be okay if I don’t own a mixer.
Chef Dennis Littley says
hi Phillip
you sure can whip it by hand, it’s just going to take awhile.
Lauren says
I found this recipe many years ago and used it for a family Italian-themed Christmas dinner. Absolutely to die for. So so good! Fixing to make it again tomorrow for a church Christmas party. I can’t wait to have a piece!
Micki Marchant says
This really is “The best tiramisu you’ll ever eat”. I have made it several times, using the mascarpone and the cream cheese alternative-both work great. I have also frozen it making a delicious frozen treat. Easy to make and honestly the best I have ever eaten, including in great restaurants. Thank you for this exceptional recipe.