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?
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.
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 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 vary close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
If you’ve tried my tiramisu recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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.
- 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.
Jennifer says
I love your tiramisu recipe! I have made it so many times, I cannot count. In fact, I’m eating it for breakfast right now. Several things that I love about your recipe; you gently cook the sabayone so no raw egg issues, you do not use Marsala wine-I do NOT like this taste, I use Kahlua, and–you are so clear about what to do and why. I love my tiramisu better than most that I get in Italian restaurants!!!
Chef Dennis Littley says
Thanks for the wonderful comment Jennifer! I’m thrilled to hear that you’ve been enjoying my tiramisu recipe and find the instructions clear.
Marika says
The best recipe I have ever made and tasted. Thank you Chef Dennis.
Paula says
This recipe sounds great, but can you make one using whole eggs (maybe 3) instead of just yolks?
Chef Dennis Littley says
Sorry, but that won’t work. You need the yolks to make sabayon.
Anna says
I followed the recipe (except for Kahlua) and I have never NEVER tried a better tiramisu. I thought I had Kahlua, but I forgot it was Bailey’s. Since Baileys needed a little bite, I added very good whiskey from my husbands stash 😂😂😂 Well, it turned out very well, actually. Thank you Chef Dennis for your amazing recipes, I loved it!
Pam says
Wanting to prepare in a 10×14 dish. Will doubling recipe be sufficient?
Chef Dennis Littley says
1 and 1/2 times the recipe will fill that size pan
Judy says
Wondering if I could use Bailey’s. I have made it twice but with coffee brandy. I have Bailey’s in the cupboard. Thank you.
Chef Dennis Littley says
If you enjoy the flavor of Baileys you can use it. It won’t be quite the same but I’m sure it will still be delicious
Nancy A. Johnson says
Made this today and the flavor was a little bitter. Would that be because I used Espresso or the rum? Any suggestions? Thank you.
Chef Dennis Littley says
hi Nancy
it shouldn’t have been the espresso unless you added that into the cream itself. I’m thinking it was the rum. You don’t want any other flavors in the tiramisu which is why I use a coffee flavored liqueur
Ant says
I made this for Christmas and was a big hit. I couldn’t find Italian lady fingers (only the very soft kind) so I substituted them with Marguerite cookies and it worked well. I just had to soak them a little longer in the espresso since they are more dense.
Chef Dennis Littley says
it sounds like you made a good substitution. Thanks for the great review!
Tami says
Excellent easy recipe!
Chef Dennis Littley says
That is music to my ears! Thank you for the great review!
Jessica says
Thank you for this tried and true recipe! I LOVE tiramisu and turn my nose up to it at so many places that just can’t get it right. My ‘go-to’ cafe closed a few years ago and I have been an unhappy momma until now! Now my 7 year old son is spoiled rotten! Now that I have the technique down, what varriations can you suggest?? Thanks again!
Chef Dennis Littley says
Thank you for the great review Jessica! I know what you mean about being spoiled, most tiramisu you get out won’t even come close to this recipe.
During the summer I’ve used the cream to make fruit tiramisu with peaches, raspberries and other seasonal fruit. You can also use the sabayon to make ice cream if you have an ice cream maker.
If you like chocolate check out my chocolate mousse recipe. It uses a sabayon with a different way of cooking it. https://www.askchefdennis.com/the-best-chocolate-mousse-youll-ever-have/
Alyssa says
Hello! Just made tiramisu last night following your recipe and I’m in LOVE with it. Thank you so much!!!!
Chef Dennis Littley says
That’s what I like to hear! Thank you for the great review!
Laurie Hale says
We went with friends to an Italian restaurant last night for dinner and came back to our place to have dessert and finish off the year. I thought I would make tiramisu which I have never made before. I chose this recipe based on its name, easy to follow instructions and the number of stars/votes it had received. I must say that it truly is the best tiramisu all of us have ever had, and it does beat out the one I had in Italy last year!! I used Kahlua as the liqueur option and dusted the first layer with cocoa as well. It was “to die for” as my husband said.
Chef Dennis Littley says
Thank you for the great review and comment Laurie! I’m thrilled to hear that you all enjoyed my tiramisu recipe!
Kathy Stanton says
Great recipe. Do I cover the tiramisu or leave it uncovered for overnight set-up?
Chef Dennis Littley says
You can cover it, while its in the fridge.
Hatty says
Do I mix in the mascarpone while the eggs are still warm?
Chef Dennis Littley says
As long as they are not hot its okay to mix in the mascarpone. Slightly warm is okay
Leslie says
Hands down, this is the best tiramisu recipe that i have ever made. And I will say that I followed the recipe to the letter–ingredients were fresh and at room temperature (except the whipping cream of course). And no substitutions of any kind.
Now I’ll tell you on my 1st attempt, I obviously did something wrong. On the 1st attempt, I put my bowl of eggs and sugar over boiling water. I reduced the heat to a simmer and whipped for the fill 10 minutes. At the end of the 10 minutes, I had a gritty, non usable mess. I was not deterred. I would start over. The only thing I could think of that caused the failute is that the water was boiling too fast. So, Take 2: I reduced the heat to a simmer and again whipped the eggs and sugar for a full 10 minutes. Perfect sabayon! The rest was a breeze.
I made strong Italian coffee and after it cooled, I added the Kahlua. Unless you are alcohol sensitive, I would recommend using the Kahlua. It adds another dimension of flavor that you just wouldn’t get with espresso or strong coffee alone. Something like a peanut butter sandwich is good, but a peanut butter sandwich with jam just “makes” the sandwich.
I was careful to dip the lady fingers for no more than a second. This too is important. Every step of the recipe was well explained and left no room for question as to the process.
Thank you so much for what will now be my annual Christmas Eve dessert and maybe July 4th and birthdays and…
Marielle says
Wow! Thank you so much for your comments. Thank you for taking the time and generosity to mention that very important detail in the first step which is to reduce the heat as soon as the water boils an keep it ssimmering and not bowling when you make the sabayon. I could have missed that one too. Mille mercis!
Christine Pauhl says
Hi,
I made this recipe a few times now and it always turns out great. My family loves it. My husband needs to eat glutenfree so I make GF ladyfingers and use those instead. They get a bit more soggy but it still tastes delicious.
Thanks for this delicious recipe.
Chef Dennis Littley says
hi Christine
I don’t know if you’ve ever heard of their products but Dr. Shar (https://www.schaer.com/en-us/po/gluten-free-products) makes gluten-free ladyfingers. Although I don’t know if they hold up any better. You can also try brushing the ladyfingers instead of dipping them so they don’t get as wet.
Ben Scherer says
Im 55 and disabled so cant work bake had 2 more surgerys this year . Asked my youngest son pick a desert he said tiramisu. Never heard of it,l mafe it for xmas eve WOW what a hit first try thank you for a great recipe. All ready making it for Russian orthodox xmas Jan 7
Chef Dennis Littley says
Ben you just made my day with your comment! Thank you so much for taking the time to make my tiramisu and for leaving such a great comment!
Jayne says
I used espresso, but was unsure of how much espresso to use. Instructions on the bottle states using 4 tbl. per one cup of water when making Tiramisu. I think it was maybe too strong. How much espresso do you use in the one cup of water?
Chef Dennis Littley says
hi Jayne
are you using instant espresso? If so thats an awful lot of espresso. Usually its two teaspoons per cup.
Jayne says
Wow!!!!!!!!!!! I really used to much, next time I will try using 2 tsp. Otherwise the Tiramisu was great. I will definitely make it again as it is one of my daughters favorite.
Amanda says
Do you use unsweetened cocoa powder for dusting?
Chef Dennis Littley says
yes
Cheryl Washburn-Lander says
This is the first time I have made this recipe and I loved it! I was a little confused about what to do with the egg whites but found the answer in the comment section. I doubled the recipe to fill a 9×13 pan and a small glass Tupperware dish (a separate stash for my husband who is crazy for Tiramisu). It was delicious! Thank you!
Cheryl, Santa Barbara
Ilse says
Egg whites are awesome. Easy to use for meringue, coffee kisses or any meringue cookies you desire. I never have enough egg whites.
Shelly DeMoss says
Best ever! We ate every bit of it. Mine didn’t completely set either but from reading the previous comments I know I didn’t whip the sabayon long enough. Thanks !
T says
Excellent recipe, this turned out very well and I will make it again 🙂
Anna Deuel says
Made it twice now. Very good. Used the beaters on low while heating the egg mixture. This worked well and kept the yolks from getting dry. Everyone loves it. I used espresso, Kahlua and rum. Also made a mini portion with black tea concentrate with rum for my coffee-hating hubby.
Chef Dennis Littley says
It sounds like you’re a pro at making tiramisu now! Thanks for sharing your success and the great review!
Jen Leaf says
Dear Chef Dennis, I made this yesterday, and I saved a little in a container as a “quality check” to make sure I did it right before I bring the main dish to a party. It is delicious!!! Thank you so much. I do not cook much, and I really appreciate your clear instructions, tips and the video. I already ordered ingredients to make more tiramisu and I signed up for your emails! Regarding the coffee mixture, if we start with 1.5 cups of liquid (1 cup coffee/espresso and 1/2 cup rum), how much leftover liquid do you have after dipping the two packages of SAVOIARDI ladyfingers? I tried the 1-2 second count on each side and I was left over with around 2/3 cup of liquid, and wanted to know if that is normal or if more of the liquid should have made it into the ladyfingers. Many thanks. Happy holidays!!!!
Chef Dennis Littley says
hi Jen
I do have a more liquid then needed because some people do dip them longer. As long as they got enough of the mixture you’re fine.
Happy Holidays!
Kathy says
Made at Thanksgiving and doing for Christmas. Family loves Tiramisu and have moved out of the city where a friend use to get it.
Chef Dennis Littley says
Thanks for the comment and great review Kathy! Merry Christmas!
Leanne says
how did you prepare the pan before you put in fingers thanks
Chef Dennis Littley says
no prep, its just a clean pan.
lovenlife2 says
The yolks of my large eggs were very small and I ended up with a solid sugared yolk mixture. I ended up adding more yolks to get the color/consistency of the pictures you provided with the steps. Can you provide the weight/volume of the yolks that the receipe calls for so that I can get it right even if I have small yolks. Thank you.
Chef Dennis Littley says
you should have approx 1/2 cup of egg yolks
Ariane says
Hey Dennis! I’ve made this recipe a couple times and recently the tiramisu has not been setting even if I’ve left it in the fridge for two nights. It tastes great, but it doesn’t keep its shape when I cut into it. What am I doing wrong?
Chef Dennis Littley says
If you are doing things the same way you have in the past, The only thing that could be affecting the finished product is the age of the ingredients. I have found that using mascarpone, cream or eggs close to their end date can cause the cream to break down. Other than that, you may try to whip the sabayon longer to get it thicker as well as whipping the cream a little longer.
Simone says
What do you suggest I do with the egg white? Thanks 🙏
Chef Dennis Littley says
you could make meringue or macarons. Egg whites also freeze well if you don’t have time to use them right away
MICHELLE AFFLITTO says
This is soo easy to make and is delicious. Made it for Thanksgiving and making it again for Christmas.Definitely a 5 star recipe . I doubled the recipe and it made a 15×10 pan.
Chef Dennis Littley says
Thank you Michelle! I’m very happy to hear that you enjoyed my recipe for tiramisu, its my favorite dessert!
Lea Loquercio says
I have made this recipe numerous times I just want to say that it is the “Best Tiramisu “my family loves it !!
Chef Dennis Littley says
Thank you so much for letting me know you’ve been enjoying my recipe for tiramisu!
Mindy Bigbee says
Great recipe. Delicious! I first bought Lady Fingers at Publix from the bakery but soon realized they were too spongy. Went back and searched and found Alesia,s on the bottom shelf on the cookie aisle under the biscotti. I made 1&1/2 times the recipe for a 13X9. So glad you shared this, it’s a keeper. Now moving onto the Sangria 🙂
Chef Dennis Littley says
Publix does make it hard to find the ladyfingers, Even the store manager had a hard time finding them the first time we looked. I’m happy to hear that you gave my recipe a try and thanks for the great review!
David Grice says
How do I mix some Kahlua into the marscapone mixture? At what point is it best to do this or should I avoid it altogether?
PS: I am so pleased to know that this is almost identical to my own recipe. And tiramisu is one of the most heavenly foods ever.
Chef Dennis Littley says
I wouldn’t add any additional kahlua to the mascarpone mixture, It really won’t enhance the flavor.
Happy Holidays!
Johannah says
Is the sugar supposed to dissolve with the egg yolk over the double boiler?
Chef Dennis Littley says
it should dissolve almost entirely. If you still see a little grain its okay it will finish dissolving in the cream
Deborah Gake says
Wondering if one and one half times the ingredients will work for a 9 x 13 inch pan?
Chef Dennis Littley says
Yes they will. If you have a little tiramisu cream left I’m sure you’ll enjoy it!
Josie says
I’m having 25 guests. Can this recipe be doubled or tripled?
Thanks!
Chef Dennis Littley says
I have made 1.5 times the amount. I would suggest doing that twice make two 9 x 13 pans