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 there a substitute for mascarpone when making Tiramisu?
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.
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. ½ 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.
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.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
Why did my Tiramisu cream 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.
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?
Brushing on the coffee mixture instead of dipping is a great way to control how much liquid gets on the ladyfingers.
Chef Dennis Tip:
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft. You can find them on Amazon by following the link above.
Follow this link to find Superfine Castor Sugar on Amazon. It’s the only place I’ve been able to find it in Florida.
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.
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:
More Recipes You’ll Love!
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. 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
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
Jeanne
I made this tiramisu for my daughter who LOVES tiramisu. We used madelines for the ladyfingers and it held up amazingly. Delicious and amazing.
Pamela McFadden
Dennis,
I love your recipe and always get rave reviews on it.
I’m curious why you call the custard ‘sabayon’. Isn’t sabayon/ zabiglione made with Marsala wine?
Chef Dennis Littley
traditionally a sabayon is made with wine. Italians use marsala or a sweet dessert wine while the French use champagne or white wine. I prefer coffee flavor liquor, I feel it’s the perfect complement to the sweet rich dessert. Technically with the addition of alcohol its still a sabayon.
Katie B
This is by far the best Tiramisu recipe I have tried. I have an ‘I hate the taste of coffee’ child so sustituted 1 cup hot water, 2 pkg dark hot chocolate and 1/2 cup spiced rum for the lady finger dip and it was still delicious!!! The small compromises we make for those we love! ❤
Kammy
Hi Chef Dennis, can I use electric mixer for the egg sabayon mixture instead of hand mixer?
Chef Dennis Littley
yes you can just use it at low speed
SB
Dear chef Dennis,
Thank you for this recipe! I’ve made it a few times and it’s always a hit! I do sometimes wish I could cut a clean square to serve individually. It always feels too soft, and doesn’t keep a perfect shape. Any tips on that?
Also, once I’ve fully beaten the eggs and sugar together, do I need to wait for the mixture to cool down before I add the mascarpone, or it doesn’t matter?
Thank you!
Chef Dennis Littley
it sounds like either the sabayon or whipped cream isn’t thickened enough to slice a clean slice. After sitting in the fridge for 4 hours you should be able to. The eggs and sugar should cool somewhat as you whip them, I generally don’t wait to mix in the mascarpone, but you can definitely try and let it cool a little.
Robyn
Thanks Chef Dennis for the clear instructions for this absolutely delicious desert. I made it several days ahead of serving and was delighted to see that all of our guests thoroughly enjoyed this Tiramisu and really want the recipe.
Ru
Hi Chef Dennis,
I started making this tiramisu last year and I can never eat tiramisu out in a restaurant anymore because they are all worst than this version. I make it at least once a month! Thank you for this recipe!
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my favorite dessert! That is the problem with making this tiramisu, it’s hard to enjoy anyone else’s!
Jo
G’day Chef Dennis…Well, I got invited to dinner & got asked to bring dessert. I found this recipe and decided this would be great to share with my friends. Her husband thought I was VERY bold to be serving an Italian dessert to my Italian friends, who have been well trained in Italian cooking by their mums! Guess what? They were all SUPER impressed & I got a double thumbs up from every one at the table. Many thanks for this simple & delightfully delicious recipe.
Cheers from Perth, Australia🇦🇺
Chef Dennis Littley
I’m happy to hear my tiramisu recipe was a hit! Thanks for taking the time to leave a comment and the great review
Angela Conrad
I’ve made this several.times and this is the best recipe I’ve used for tiramisu. I even replaced the sugar with zero calorie monkfruit sugar substitute and it turned out great. I just made sure I thickened up the Sabayon completely and added an extra 1/4 cup of mascapone to give it extra thickness. It reduces the sugarbut doesn’t reduce the flavor! Thanks for sharing your expertise!
Milanka
Chef Dennis, I saw Angela’s post and wanted to ask you about the sugar. I’ve been making this recipe for years, can do it in my sleep now, it melts in your mouth, everyone says you don’t need teeth for it. I’ve been using Espresso mixed with Kalula and that had always been a hit, amazing flavor. But I’ve never used monkfruit, although I have it at home, I only use it with tea or coffee. Now I see I can use it in Tiramisu. Wow, less guilt. How much would you suggest to use? Same as in recipe? Thank you!
Chef Dennis Littley
I have never used monk fruit sweetener so I really can’t advise on the amount to use. It all depends on the strength of the sweetener. Check the packages for recommendations
Linda curcio
Don’t experiment with this recipe , it’s the bomb just the way it is!
Chef Dennis Littley
thank you, Linda! I love my tiramisu!
Mira
Amazing and authentic recipe! I definitely used more than 30 ladyfingers. Just use however many are enough to line your pan. Thanks Chef Dennis!
Beattie
Dear Chef Dennis,
I have been making this recipe for at least the past eight years. I started because one of my daughters is a celiac and I could buy gluten-free lady fingers. What a SUCCESS!! It has become a part of our family culture. My family heritage is Sicilian but this dessert wasn’t part of our history. It is now. Thank you so very much for developing and sharing this delicious recipe!
Beattie
Mercedes drury
Hi Chef!! So I used to go to macaroni grill every 2 weeks for tiramisu until I found your recipe! Omg it’s SSSSSOOOOO perfect and best part if your directions and tips are followed it set in 3 hours where my siblings have never had theirs set. This recipe made my whole year I thank you!
Chef Dennis Littley
Your comment made my day, thank you so much for taking the time to let me know you’ve been enjoying my tiramisu recipe! I hope you find more recipes to try!
Anna
This was indeed the best tiramisu I’ve ever made, hands down. The consistency was just perfect. I ended up with a lot of leftover dipping liquid though – strained it and drank it as slightly boozy iced coffee with cold milk foam the next day 😉
Monique Sutton
I followed the recipe to the letter and it was PERFECT! It’s so important to follow your tips (keep mixing those yolks and sugar; keep your cream, mixing bowl & beaters cold). Outstanding recipe! I got a standing ovation.
Deanna
5 Stars! This was my first time making Tiramisu, so I was nervous that it would not turn out or would not taste as good as I expected. However, it was perfect and I am so pleased with the product! I will definitely be making this again.
SHEENA
This one of best recipes I have followed for a few years. I had recently tried substituting the sugar with honey, as its supposed to be a lower sugar alternative. I did this for my dad as tiramisu is his favourite dessert but he has to watch his sugar levels.
And its a success, honey gives a much richer earthy taste.
To use honey, you use 1/4 less of honey to the amount of sugar required. I cook the sayabon slightly higher than usual as honey contains water, so to prevent tiramisu getting runny I cook at a slightly higher tempature and get the sayabon to the consistency similar to icing.
They do suggest to counteract the water content in honey, when its used as an alternative, is to use 1/4 less of other liquids. But I don’t use less whip cream I just whip it extra firm.
At the end, the tiramisu is a perfect firmness.
Danielle
BEST TIRAMISU -I have made this recipe around 8 times I use the full mascarpone container and whipping cream , I double the coffee and liqueur and I get a double pan full or 2 9×9 pans plus a little extra !! Everyone I make this for just loves it! Definitely easier to prep all ingredients before starting!
Rory M
super delicious, and surprisingly simple to make. the most work i had to do was whipping the egg yolks, cos you gotta keep mixing the whole time. everything else is pretty intuitive, and can be done rather quickly and easily.
i love the tip about freezing the cake, it taste very delicious when thawed a bit from the freezer. when i ran out of lady fingers, i used nilla wafer cookies instead and they worked wonderfully. gonna be making this recipe a ton now, cos im so excited to be able to make my favorite childhood dessert
Joanna N
This is heaven. Chef Dennis you are a genius and an angel to make me so happy. Especially now during the pandemic. I love making this. Made it about 3 4 times since 5 years ago and it’s such a treat. I can’t express how much I love this.
Chef Dennis Littley
Thank you Joanna, your commment made my day!
dottie
Hi Chef, I’m a little nervous to whip the heavy cream for 10 minutes gradually increasing the speed as recommended. How do you not get butter after all that time?
Chef Dennis Littley
just follow the instructions and you’ll be fine. It’s not like you’re going to start whipping it and walk away
Cait
I definitely neglected my cream too long and made butter. All things considered, it’s the best kind of kitchen mistake: now I have fresh butter and tiramisu, and learned something new. We used the butter on our italian bread for dinner before tiramisu for dessert. It was a huge hit with the family. Thanks for the recipe and science experiment!
Shermain
Second time making. Succeeded both times. Fool proof recipe 🙂 omitted the alcohol and used pure instant coffee (1.5 teaspoons per 100ml water) I didn’t measure how much I used but I think I used about 300ml of coffee for this recipe because I increased the amount of savoiardi biscuits I used. I prefer more biscuit and less cream so for this amount of cream I used 50 biscuits instead of 30. It is WORTH THE WAIT. I ate this 6 hours post making, 1 day, 2 days, 3 days post making and it just. gets. softer. Melt in the mouth recipe. 2 days as suggested is where it starts getting the perfect softness in the biscuit. I don’t leave my biscuit in the coffee and turn it around. I quickly dip both sides and remove immediately. This allows the biscuit I bought to have that coffee flavour without making it too wet.
Eddie
My second time making this recipe. First time was a huge success. I’m hosting an Italian feast for 7 tomorrow so decided to get this out of the way and I was able to pour this sabayon mixture onto the lady fingers. So nervous, hoping it firms up, but would love some input on how I could have gone wrong the second time. I went back to this because it is absolutely amazing. Definitely user error, great recipe.
Chef Dennis Littley
It’s hard to know for sure where you made the error. If the sabayon and whipped cream were thick enough, then the problem could have been with the age of the eggs, cream or mascarpone.
If you poured it, I can reasonably be sure it won’t thicken enough. You could freeze it and serve it semi frozen
Elektra
What should I do to save my sabayon mixture bcs after I mix it with my whipped cream mixture it becomes a little runny:( should I whip it up again? but I already mixed up some gelatin powder thinking it could save it:(((
Chef Dennis Littley
if it didn’t thicken, the only alternative is to freeze it to make a frozen dessert or if you have an ice cream maker, make it into ice cream.
Joseph
Amazing recipe. Thank you so much for taking realistic photos and not spending so much effort on making things as photogenic as possible. I really appreciate the clarity on the execution of this dish and step by step instructions. Oh yeah and it tasted amazing.
Judy
Best tiramisu I have ever made. Thank you for the recipe and clear directions
Anonymous
I gotta say, I get a lot of compliments on this Tiramisu recipe. I absolutely love the cream and even use it in other desserts – the sabayon and cream cheese and whipped cream go together so well. It’s also relatively foolproof – even when I accidentally make my cream mixture too liquid (and the poor ladyfingers float) it ends up firming up in the fridge. It’s not overly sweet, which is a sin a lot of modern cakes commit in my experience, and all of the ingredients just go together so well without overpowering each other. My go-to recipe!
Wessam
Perfect recipe!!
My husband tried Tiramisu many times in Italy, and he tells me this is as delicious or even better! He couldn’t believe I mastered doing it from the first time 😀
Thank you so much Chef Dennis for the tips and tricks!
Cynthia Meagan
Thank you so much for all the tips!
Valerie
Hi. How do I adjust ingredients for 6 inch round pan ?
Earl
When whipping the cream, add 1/2 tsp of Cream of Tartar which stabilizes the whipped cream. It makes the mixture more robust because it prevents the cream from returning to a liquid.
Chef Dennis Littley
I’ve never had to use Cream of Tarter. The secret is a slow process when whipping.
Annette
OMG !!!!!! Chef Dennis, you are an absolute genius. I have never made Tiramisu before in my life and the outcome from using your recipe was the best ever. Other then the men, who even though enjoyed eating the dessert had felt that I had added a little too much Kahlua, the women on the other hand, including myself, felt the dessert was absolutely scrumptious.
I have even shared the recipe and the link to your site with friends.
There are some tips I would like to share with your readers:
1) I used metal bowls to make my Sabayon and to whip the cream in.
2) When making the Sabayon I would whisk the mix for some two minutes over the boiler, then I would take the bowl off the boiler and place it on a towel alongside the stove still whisking for some thirty seconds. I then kept repeating the process until the desired thickness. Take care when removing the metal bowl off the boiler, you may need to use a cloth to hold the bowl. I found this method gave me better control over the Sabayon and reduced the risk of scrambling/ruining the mix.
3) Half an hour or more prior to whisking the cream, I placed the metal bowl I was going to use for the cream in the fridge. This actually reduced the time required to whip the cream to the required consistency. You could even pop the metal bowl in the freezer for some 10 minutes beforehand.
This recipe is an absolute winner and I will certainly be making it again many times over.
Thanks again, Chef Dennis and can’t wait to try some of your other recipes. I would have no hesitations in giving this recipe 10 stars **********
Take care and God Bless
Warm regards
A
Bradley Miller
This came out great. Used Bones Coffee’s Highland Grog in lieu of espresso and rum.Next Next time I’ll need to remember to line sides of my square spring form pan with parchment paper.
Daisy
I accidentally dried my sponges at 250 degrees c , they browned slightly and were slightly harder than when I had dipped them in the coffee.
Will they soften in the tiramisu mix?
Thanks
Chef Dennis Littley
you should dipped them after you browned them. I would not have used them in the dessert. They will probably soften but I’m not sure about the flavor, it maybe bitter
Monica
How long to bake them at 250? And then do I let them cool first?
Chef Dennis Littley
until they are dried out and crunchy. yes cool them first
Kim
First time ever making tiramisu and it turned out delicious using this recipe! I can’t wait to make it again.
Evelyn
Hii I love your recipe so much…but where I live is humid and hot…so I wonder how can I make my tiramisu stay firm longer so it doesn’t melt quickly? Thank you very much 🙏🏼❤️
Chef Dennis Littley
I live in Florida, and I don’t have any problems as long as I keep it refrigerated. It really shouldn’t melt.
Trey
Chef Dennis, I will be making this recipe for the first time tomorrow and I am not able to get the prescribed brand of ladyfingers in my remote area. My only option was Kroger’s bakery fresh named “Ladyfingers” and beneath it says “Sweet Sponge Cakes”. They are very soft and porous and taste somewhat sweet. Will this be a problem and make the dessert soggy? Possibly too sweet? Should I try to dry them out before cooking tomorrow morning? Thank you so much in advance! I am in a remote vacation area and making this for a special occasion dinner Saturday night. Trey Carter
Chef Dennis Littley
if the cake is too sweet it will affect the overall sweetness of the dessert, but soaking the ladyfingers in espresso will help curb some of the sweetness. Drying them out in the oven before using them will help, but isn’t a deal breaker if you don’t do it.
Luiza
This was superb. The texture was perfect – light but firm enough to cut into into serving squares.
The first time I overcooked the sabayon because I was trying to measure the temperature with my instant read thermometer (to get it to 170 degrees F) at the same time as I was trying to whisk. I tried to whip it in my stand mixer, but it seemed ruined. But I didn’t want to throw it away, so later (after re-making the recipe successfully), I mixed in the remaining coffee-kahlua mixture gradually and then strained the mixture. This produced a sauce that resembles zabaglione and that I can use for other desserts (with fruit and leftover ladyfingers, for example).
The second time I relied just on visual cues (the whisk started to leave ribbons of mixture that stayed briefly on the surface of the egg mixture) – then I transferred to a stand mixture and beat on high for 5 minutes until thick, ribbony, and a light lemon colour.
I brushed both sides of the ladyfingers several times with the coffee mixture, until the outsides were soft, but the inside was still just a little firm – this was the perfect texture. I had lots of the liquid still left, so next time I would cut the coffee and kahlua in half.
Thank you for the tip about using very fresh cream. Even on low, it whipped up thick in less than 5 minutes, to a thick texture I’ve not seen before when whipping cream. In the future I will always use the freshest cream possible for whipped desserts and save older cream for something that does not need whipping.
I only had 6 hours for chilling; next time I will try to make it at least a day before.
I will definitely be making this again.
Karen Webster
What can I use instead of ladyfingers?
Chef Dennis Littley
you can use pound cake or sponge cake sliced into thin layers.
Jaz
hello chef may I know if I can is icing sugar instead of caster sugar
Chef Dennis Littley
no, icing sugar will not work. Use regular sugar if you can’t find superfine/caster/
Sharon Lake
I used brioche bread, it was yummy!
James
“30 each italian ladyfingers…”
What does this mean? 30 for each what? Layer?
Chef Dennis Littley
30 ladyfingers to make the entire recipe
Rosie Johnson
I made your tiramisu today and it was the best one I’ve ever made. I’m throwing away the rest of the recipes I have for tiramisu because this is it. My family loved it and they devoured the whole pan. Thank you for sharing this amazing recipe.
Mike Bullington
I have never left a comment for a recipe in my life. Thank you Chef for a truly outstand dessert that can be made at home. My family loved it and despite some trepidation I found it easier to make than baking a layer cake. You’ll be rewarded with a delicious tasting and luxuriant textured dessert.
Chef Dennis Littley
I’m happy to hear you enjoyed the recipe and found it easy to make. And thank you very much for taking the time to leave a comment and the great review!
Jason
This was excellent. I used half as much sugar as the recipe called for (still excellent), and we tried spraying the espresso/liqueur onto the ladyfingers instead of dipping (friend said when they dipped it was too soggy) which didn’t work as well – the biscuits were too firm.
Overall very easy to make and so delicious!
Chef Dennis Littley
next time try brushing the coffee mixture on, it works better than spraying and you can control how much goes on.
Prathima Bhavankar
THIS IS THE BEST TIRAMISU I HAVE EVER MADE.
MY SON LOVES TIRAMISU AND THIS CAKE WAS THE HIGHLIGHT OF HIS BIRTHDAY!!! MY FAMILY LOVED IT.
NOTE: My whipping cream did not stiffen up soon enough, it took me almost 25 minutes. I initially used an electric mixer for 20 mins and then switched to manually mix it and finally stiff peaks happened…phew!
Valerie
Hi. How do i adjust ingredients for 6 inch round pan? Please advise. Thanks.
Chef Dennis Littley
if you cut the recipe in half it should come pretty close
Jeralyn
My ladyfingers was floating as I’m putting my second layer. Could it be that my cream is not firm enough?
Chef Dennis Littley
it sounds like your cream is definitely too loose. it should be thick enough to cover like a cream
Sarah
Can you make this recipie 2 days in advance?
Chef Dennis Littley
yes you can, it will hold up for about a week
Amber
I have made this once and it was a huge hit! Will be making it again next week for a special occasion, but wondering how it takes to freezing? I know you mentioned you can freeze it and eat it slightly frozen if it’s too loose, but can you freeze it, fully thaw, and serve it successfully that way?
Chef Dennis Littley
you can freeze tiramisu, it may lose a little in the process but it should be fine. To freeze, wrap the tiramisu well with both plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator and when its fully thawed top with cocoa.
Wei Ling Chow
Aptly named, Chef! This is truly the BEST tiramisu I’ve ever made! Been using this recipe and your tips/guide for years. My family, friends and neighbours love it. Thank you so much for sharing your recipes, and adding joy to our kitchen and tummies!
Trish
Made this twice and I cannot tell you how proud I am of end result.. it’s bbbeee e a uuu tiiful!
Nina Montana
Thank you just finished making this recipe. Love it 😊 it ant wait til tomorrow for my guest to try!!
Paula Barnett
This was absolutely the easiest and best recipe ever. I made it for my Grandson’s birthday and he loved it. Thank you so much.
Ak
Hi, I have never had coffee so I dont know how to make a cold expresso. How can I make it ? I do have instant coffee powder.
Thanks
Chef Dennis Littley
follow the instructions on the container to make the coffee, just make it a little stronger
Ak
Thanks! I’ll try it 🙂
Caroline K Lee
This really IS the best tiramisu recipe! And so simple! Thank you so much! From here on, this recipe will be my go to recipe for tiramisu!!
Julie
I can’t wait to make this. In the instructions is says to lift the bowl from the pan if it gets too hot. How do you tell if it’s too hot? Is it just supposed to be warm? Thank you!
Chef Dennis Littley
its going to start to get too hot the longer the bowl sits over the simmering water. I would lift it off every minute or two so you don’t end up with scrambled eggs
Julie
Thank you!
Marsha
thank you for all of the tips and detailed instructions it turned out great
Lesley
The tiramisu is delicious and I would make it again. I will allow much more prep time than Chefs assessment of 30-40 minutes. I am not a novice to cooking but found that by the time I separated eggs, prepped the coffee/Kahlua mixture, cooled the sabayon, whipped the cream and assembled, it was over an hour in time. Plan accordingly and you won’t be disappointed or feeling time pressured. Overall, a great tiramisu recipe!
Phineas
Thank you so much for adding this note, I’m a slow baker and am always dismayed at how much more time the recipe takes for me than the listed time, but I don’t know how to estimate the additional time for a new recipe. This really helps!
K
One other question – what type of bowl is best for making the Sabayon? Metal, glass, other?
Thanks for the fairly easy and absolutely delicious recipe. Great reviews from the husband and brother in law who both love tiramisu.
Chef Dennis Littley
you can use metal or glass for the sabayon, it really doesn’t matter. The ladyfingers are lightly sweetened, its the only way I’ve ever seen them.
Tp
This recipe is responsible for me gaining 5lbs. Watch out it is seriously addictive. I made excuses to stop at home on my lunch break for a bite as it haunted me from my fridge. I’m only allowing myself to make this for get together s going forward. Hmm I think I will plan a get together this weekend. Great recipe.
Chef Dennis Littley
I feel your pain! That’s why I don’t make it as often as I would like!
Agnes Grossmann
Your Tiramisu recipe looks wonderful! Can you send me the ingredients in grams instead of cups?
Thank you.
A.G.
Chef Dennis Littley
in the recipe card, there is a button under ingredients to switch to metric
RP
I don’t normally write reviews (I know I should !) but i felt compelled to do so about for this particular one.
I wanted to surprise the wife for Valentines with her favorite dessert. Only problem was the only dessert i’ve ever made was a chocolate sponge cake. My wife said this was the best Tiramisu she has ever tasted and can’t stop raving about it.
This is a truly an amazing recipe. I don’t think we will ever buy one from the stores ever again.
For absolute beginners like me, i’d like to share a few tips (that i learnt as I made this)
1. Be careful when you are whipping up the cream. Do NOT over whip it. I used an electric whisk and went past the firm peak stage to actually creating butter !
2. I felt that this was a bit too sweet, so i would probably reduce the sugar content by about 10%.
3. The cream texture was a bit too soft, so i would probably add a touch more mascarpone (depending on how firm you want the Tiramisu to be).
4. I did not use any liquers, as i wanted the kids to have it as well. It still tasted wonderful. I used decaf coffee (a mixture of a couple of nespresso capsules and some instant coffee).
5. Be careful when soaking in the ladyfingers. I reckon you should not let them soak for more than 2-3 seconds. They might feel firm when you take them out but i reckon they are still soaking in.
Clearly Chef Dennis knows a thing or two about desserts. Im looking forward to trying other recipes on his website !
Leyla
The best tiramisu recipe ever! I used Philedelphia cream cheese as a substitute for mascarpone and still turned out awesome. You need to refrigerate it one or two days to get a firm texture though. Cream texture is too loose on the day you make it.
Allison Sparks
I have honestly never left a comment on a recipe online before, but I HAD to give you kudos. Tiramisu is my favorite dessert, but I have always been too nervous to attempt my own. When I found your recipe, I decided it didnt look too difficult, and to go for it. I am so elated I gave it a chance!! Your instructions are super clear and easy to follow, and you end up with a beautiful and amazingly delicious and authentic dessert! My husband and in-laws were VERY impressed. I can’t thank you enough. I will be trying some of your other recipes in the future. Keep up the amazing work, you are a wonderful teacher. I am making another today and dont have kahula on hand, but I have some kahula flavored k-cup pods I’m going to try, I’m interested to see how they work!!
Chef Dennis Littley
thank you for taking the time to leave such a wonderful comment. I’m very happy to hear you enjoyed the tiramisu and found my instructions easy!
Cece
So good! Easy also. I used cognac, it was amazing! I didn’t have any other spirits. Thank you for sharing your wonderful recipe!!!
E L
Absolutely fantastic!
Instructions spot on and delicious.
I didn’t have kalhua so used good whisky instead.
Juliana
Such a great tiramisu recipe. Your detailed instructions on whipping the cream and making the sabayon were super helpful so my tiramisu set perfectly (yay!). Thanks Dennis!
Desiree
So tonight is the second time I’m making this. Tonight I ground the superfine sugar in a mortar and pestle but was still very grainy after 10 min of cooking so I added some warm heavy cream and kept cooking. After added the whipped cream it’s absolutely amazing! I added the cream the last time as well but it was still grainy after chilling overnight, but this time it’s perfect. Anyone know where to get castor sugar in south Florida? Can’t find it anywhere!
Chef Dennis Littley
I ordered it through Amazon. I couldn’t find it in central Florida.
Debbie Barnes
Publix and Walmart usally have it
Robert Jannicelli
I have made this recipe for my family gatherings 3x. I need to say that I’m not just an ” Italian American” but I actually lived there on and off for years…so I know the people and the language and the incredible foods of Italy! I am someone who approaches the making the food of our native land with a deep , abiding respect.
Your recipe is beyond a shadow of a doubt the very best I have made! I made everyone’s recipe for Tiramisu…all generations of my people!
This is the ONLY recipe that anyone who wants that rich authentic flavor that Tiramisu brings NEEDS!
I am preparing this recipe once again this weekend for a small gathering of my loved ones….because
After a year of Covid, and “2020 blues”, EVERYONE needs a little bring me up!
Thank you so much for presenting this exceptional recipe!
Thank you for bringing me and my whole family up!!!
Rob
Mark W
I made this yesterday for dessert and it was a hit! I followed the recipe as written and it turned out perfect. I had been missing this yummy dessert since having to stop traveling and eating out at restaurants. The only thing I changed was the chocolate. I microplaned an extra dark chocolate bar on top and it was amazing. Thanks Chef Dennis!!
Chef Dennis Littley
you are very welcome and I’m happy to hear you enjoyed the tiramisu!
Orit
Thank you so much for this stellar recipe!! Better than any tiramisu I’ve eaten in the finest restaurants!!
KATHLEEN BRADDICK
This is the BEST Tiramisu I ever had. Everyone goes crazy for it. I even have people that wants to order it from me.
Truly love it . BEST EVER!!!!
KATHLEEN BRADDICK
This is the Tiramisu I ever had. Everyone goes crazy for it. I even had people that want to order it from me.
Truly love it, best ever!!!!!
Nadia
Easily the yummiest tiramisu I have ever tasted! I whipped up chocolate cream as well and put it in the layers to make it like a mocha tiramisu (aside from this I followed the recipe exactly). I got so many compliments and people were raving on about it! Thank you for the amazing recipe!
UPINDER SANDHU
Best home made Tiramisu. Nothing short of the one that i would have had in any top restaurant. My whole family was totally impressed and absolutely loved it. Absolute fantastic directions to the T.
Lisa Robinson
The taste was great, but it didn’t totally set. What did I do wrong?
Chef Dennis Littley
there are a lot of tips in the blog post. It could be a number of things, the sabayon wasn’t thick enough, the whipped cream wasn’t whipped enough, and the age of the cream, mascarpone and eggs can affect the dessert if they’re close to expiration
Andrew
Can you overcook the sabayon? Sometimes I feel it gets a bit too thick. Many thanks for a wonderful recipe.
Chef Dennis Littley
you can overcook the sabayon, but that would mean it’s turning into scrambled eggs more than thickening.
Ayda
Hi, to substitute the mascarpone cheese, do we use room temperature heavy cream?
Chef Dennis Littley
I’m not sure what you mean but heavy cream is not a substitute for mascarpone
Tan
What would be a substitute for mascarpone?
Chef Dennis Littley
Blend 8 ounces softened full-fat cream cheese with 1/4 cup heavy cream and 2 tablespoons softened unsalted butter OR – Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream.
Helen Papas
I really love4d making this Tiramisu Dessert, we are celebrating Australia Day tomorrow and I thought I would try the recipe.
I cant wait for my family and I to taste!
Thank you for the recipe, I will let you know how it went.
Thanks Helen
Adelaide
Australia
Hind Barnieh
It was amazing. The texture was so soft and the taste was delicious. I thought with that amount of egg yolks it will definitely smell like eggs. BUT NO! No egg smell! Will recommend!
Refky El-Sebaie
Great Thank You so Much
Anna
Thank you!
Megan
I made this recipe for my mom who loves Tiramisu and it did not disappoint. My dad even liked it and he has never been a fan of Tiramisu. My sister said this was the best she’s ever had. The recipe was easy to make and the best Tiramisu I have ever tasted. I’ve made it with other recipes before and this one was next level, hands down the best! The only difficult part was trying to find lady fingers in my area… lol.
Eliza
I made the Tiramisu for my birthday dinner party, was absolutely amazing! The gests who even don’t eat tiramisu enjoyed it so much! From now on I share the recipe with others so right now sending the translation to my sister in Poland.
Thank you Dennis for such a good recipe is really easy to follow and all your tips are helpful.
Chef Dennis Littley
You are very welcome and I’m happy to hear you’ll be sending it to your sister! I love sharing my favorite dessert and making new friends.
James
“30 each Italian ladyfingers…” 30 for each what? Each layer?
A
Excellent recipe! I made this for my sister’s birthday and for Father’s Day and it was wonderful. Thank you for the recipe! This recipe is definitely one of my favorites. No more store bought tiramisu!
Janice Vranicar
I doubled the recipe and it still turned out perfectly amazing!!!! It was a little harder and took about 5 minutes longer on the stove top (making the sabayon) but it still tasted just like in little Italy in Chicago! Thank you!!
M
Chef, my 1st finished product was AMAZING but I’ve got too much alcohol in my 2finished product, what can I do to remedy? My thoughts go to using the batch for another recipe, any suggestions?
Chef Dennis Littley
you can always cut it with a little more whipped cream and mascarpone
M
It worked perfectly, thank you!
Patricia Mapley
I am 74 years old and this was my first attempt at making Tiramisu. Not only was it easy but also delicious. My whole family loved it. I will be making it again.
Am Holub
Taste amazing and like in the restaurant in Italy. Totally the best tiramisu recipe I have used and it is so organized and easy to follow. You cannot go wrong! Thank you Chef!
Donna Cara
Hi,Can i use brandy instead of coffee flavored liqueur?how about the amount if it is ok to substitute?Thanks
Chef Dennis Littley
yes you can, use the same amount. Taste the mixture before using it to see if its what you want
Haley
Hello Chef Dennis,
I am planning on making this for my S.O.’s birthday and I was wondering if you could advise me on egg safety. Would making sabayon per your recipe would be enough to kill all the bacteria? Or do you recommend to pasteurize the eggs beforehand?
Thank you in advance,
Haley
Chef Dennis Littley
if you follow my recipe you should be good. Feel free to use pasteurized eggs it won’t change the end result
Louis Rotella
Great recipe. My first time try & it was excellent.
Sara
Thank you! This recipe is a staple now in our house !
Emilia
For how long should I dry the sponge cake fingers in the oven on 250F?
Chef Dennis Littley
until they’re dried out. It’s okay for them to brown. Start with 20 minutes
Alida
This is the best tiramisu recipe and my go to everytime. I used to make this in a restaurant I worked in and over the years forgot the recipe, tried a few other online recipes until I found this one which is as close to the one I used to make as I have been able to find.
One tip though is to follow all chef denis tips in the recipe, don’t rush it, take your time with the sabayon and whipping the cream and also let the sabayon mix cool well before folding into the cream. When folding in I fold while I’m dripping in the sabayon/marscapone mix.the longer you let it set the better
Very nice recipe and friends have enjoyed it when I’ve made it.
Oli
Definately the best tiramisu ever. Made it already three times, always a success, everyone loved it. Easy to follow and now i don’t even need to check the recipe anymore, done in 30 minutes.
Loves to cook
I just made this for the first time ever. One of my all time favorites. Waiting for it to chill. I tried not to make it look messy so I had to play with it a little. How can it be bad? All of the ingredients make sense and I used all required. Looking forward to my favorite bite. Thank you for the easy to follow instructions.