The Best Tiramisu You Will Ever Make

by 1,196 Comments

slice of tiramisu with a dusting of cocoa sitting on a white plate

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? 

Total Time: 40 minutes
Jump to RecipePrint Recipe
Share
Pin
Yum
Tweet
Reddit
33K Shares

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.

2 pictures of tiramisu separated by a brown word bar that says the best tiramisu you'll ever make

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.

a slice of tiramisu with a dusting of cocoa on top sitting on a white plate

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.

ingredients to make tiramisu

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!

egg and sugar whipped together in stainless steel bowl making a sabayon for the tiramisu

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.

whip egg yolks and sugar for tiramisu

Next, add the mascarpone and whip it in until its light and fluffy.

whipped cream in a mixing bowl

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.

fold whipped cream into egg yolk / mascarpone 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.

tiramisu cream in a bowl with a spatula sticking out

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.

coffee dipped ladyfingers in bottom of pan

Set your pan up with a layer of the coffee soaked ladyfingers. (Standard 9″x 9″ pan)

layer of tiramisu cream on top of ladyfingers in pan

Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.

layer of coffee dipped lady fingers on top of tiramisu cream

Add a second layer of prepared ladyfingers to the pan.

tiramisu dusted with cocoa

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.

4.7 from 414 votes
Print
The Best Tiramisu You Will Ever Make

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? 

Author: Chef Dennis Littley
Nutrition Facts
The Best Tiramisu You Will Ever Make
Amount Per Serving
Calories 490 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 20g 100%
Cholesterol 217mg 72%
Sodium 64mg 3%
Potassium 118mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 33g
Protein 5g 10%
Vitamin A 25.6%
Vitamin C 0.3%
Calcium 9.7%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: Authentic Tiramisu, easy tiramisu, tiramisu recipe
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 9
Calories: 490 kcal
slice of tiramisu with a dusting of cocoa sitting on a white plate
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

  1. 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.

  2. Add Mascarpone to whipped yolks, beat until combined.

  3. In a separate bowl, using an electric mixer whip cream to stiff peaks.   (hand mixer or stand mixer is fine)

  4. 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.
  5. 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!

  6. Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)

  7. Spoon half the mascarpone cream filling over the ladyfingers.

  8. Repeat process with another layer of ladyfingers 

  9. Add another layer of tiramisu cream

  10. Refrigerate at least 4 hours. Overnight is best.

  11. Dust with cocoa before serving
Recipe Notes

***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.
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? Watch my video to see just how easy it is to make.
Share
Pin
Yum
Tweet
Reddit
33K Shares

Reader Interactions

Comments

  1. I NEED HELP!! Which Lady Fingers are correct? The recipe says ‘crunchy’ so does that mean Bonomi Savoiardi Lady Fingers, or Alessi Biscotti Savoiardi Lady Fingers. The one I think is like a cookie, so does that make it crunchy? I need help ASAP please, as I need to buy the ingredients tomorrow.

    Reply

  2. Hi I’m excited to try this recipe. But I noticed that you stated to use 1/2 cup sugar but the printed recipe shows 1 cup. So not sure which?
    Thank you,
    Christine

    Reply

  3. Hello! I’m dying to try your recipe. In the recipe it indicates 1 cup of sugar. By reading it I would have assumed regular granulated. I just watch your video on this recipe and note you put regular granulated sugar into a food processor to refine it. We have a very fine sugar here called “berry sugar”. Would it be better to use 1 cup of berry sugar instead of 1 cup of regular granulated sugar? It would save me the hassle of refining it. If I hadn’t watched the video I would have thought to use just regular sugar. Thank you.

    Reply

  4. I made it for the first time over the holiday break and it was a HUGE hit, despite me making some beginner’s errors with the sabayon and the whipped cream, as well as not having access to all my usual baking gear (the Airbnb didn’t have the right hand mixer etc. LOL). We are expecting company this weekend, and I am gonna try it again. This is a very silly Q – but would it be ok for me to make this in an 8-inch square pan instead of a 9-inch one? Since there is no baking involved, I am assuming it should be okay, but I wanted to double check to see if I needed to make any substitutions to the recipe. Thanks so much for sharing this recipe with us, Chef. It’s incredible, and the alcohol-optional is a tremendous bonus for my family!

    Reply

  5. Thank you so much. I have been looking for a great Tiramisu recipe for a few years now. I have always been disappointed.

    This recipe is amazing…everyone loved it.

    Going to make it with the coffee liqueur next time

    Went to our local Italian barista and he made me the espresso with the imported coffee beans…what a taste!!

    Again…much appreciated

    Donna

    Reply

  6. My husband has been BEGGING me to make tiramisu for years now. Your recipe looks awesome, so I’m going to give it a shot. Silly question, but can I use my kitchenaid stand mixer for the whipped cream?

    Wish me luck!

    Reply

  8. I just made your recipe for the first time. I love your website – clear and easy to understand instructions and pics. It all went according to your descriptions and measurements were spot on. It now sits in the fridge overnight. “I hope there’s Tiramisu for breakfast, Neighbor Stone”.

    Thanks a million,

    GS

    Reply

  9. Hello,
    I am making this tomorrow, but I am a bit confused from reading the article as to which part the marscapone goes in. Does it go into the sabayon and stired/mixed in, or is it whipped in with the cream? The first part reads “Next add the marscapone and whip till fluffy” (add it to what?) and the recipe reads “ and marscapone to whipped sabayon” Is there also a point where the cheese should be getting g whipped with either the eggs or the cream?
    Thank you!

    Reply

    • Follow the directions as numbered.

      INSTRUCTIONS
      1.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.

      2. Add Mascarpone to whipped yolks, beat until combined.

      Reply

  10. Hello again Chef,

    Correction to my last review.
    I confused two different recipes. I had made a large batch of Bavarian Cream just before making your ever so delicious Tiramisu. The hot milk into my egg mixture for the Bavarian Cream is nearly as challenging as making the sabayon for the Tiramisu. I’m sure you must have been confused reading about that. 🙂
    I’m making a double batch of Tiramisu now for others to enjoy.
    Thank you again!

    Reply

    • TIRAMISU BITES!
      Your recipe inspired my creativity. This would be great for kids, to impress your guests for dinner parties, or just because you don’t want to have large pieces.

      After everything is made and you’re about to build your Tirimisu:
      – Create or buy chocolate dessert cups. I only used 12, You’ll still have enough Tiramisu to make a regular dessert.
      – Cut, dunk and drop a large enough piece of coffee covered ladyfinger in the bottom. It should be large enough to fit close to the edge. If you’re making this with kids in mind, leave out the coffee flavored liqueur.
      – Using a large decorating tip (I used 2D), Pipe your Tiramisu in 2 small circles over the ladyfinger and to the edge of the chocolate cup.
      – Springle a small amount of cocoa on top (I used finely grated chocolate: 70% cocoa mixed with Cadbury Special Dark. I lightly mashed it into a finer powdery mix).
      – Top with a mini chocolate or white chocolate Reese’s Peanut Butter Cup
      – Refrigerate immediately until ready to serve. The chocolate may sweat after leaving the fridge so make sure not to leave them out before serving.
      – ENJOY!

      This is my last entry Chef. I’m just an excited mom enjoying what you created. I wanted to share this alternate option as a way to add to the experience. I have no idea if you work in a restaurant or not, but this could be something to use in one. Whoever tries this, I hope they get rave reviews from those that eat it..,your recipe with a twist in the building process.

      Thank you so very much Chef Dennis! Have a fabulous year.

      Reply

  11. Chef Dennis!!!!!

    My, my, my and good gracious! I am SO GLAD that you were put on this earth! * raising hand* I was a Tiramisu Virgin until 1-28-19. I actually did much like Leslie on Dec 30, 2018 described. When I originally made the sabayon, it came out in a tiny cooked egg mess! My biggest problem was that I had tripled the recipe because I was making it as a “Thank you” gift to the hospital clinic staff where I get my regular checkups. So I just ruined 18 eggs! Off to the store for more….another trip later for more cream.
    The second batches perfect! Because I was making such a large portion, the steady stream of milk was a bit difficult. I found that dipping my measuring cup in the cream and drizzling it in while I whipped it saved the egg from cooking. I only used enough to thin the mixture, then I started drizzling the mixture into my cream and it was fine.
    Building it was my favorite part. I had enough for two small 8×8 pans and one large 13×9. I couldn’t wait to taste it! Letting it sit over night was PERFECT! I gave one small pan to a neighbor. She sent me a text telling me how amazing it was and that I had to make it for her birthday. The next morning, she said she had it for breakfast!
    I have had tiramisu at restaurants before and they were always on the side of, “ok”. But this was my first time making it myself. I even had a mix of 70% dark chocolate mixed with Cadbury’s dark chocolate and used that instead of cocoa. Let me just say, I’m making it again tomorrow for a dinner party and will be donating another to another neighbor.
    This recipe could stop wars in my opinion! I can’t thank you enough!!! *HUMONGOUS hug*….with all due respect to your personal space. 😉

    Reply

    • I’m sorry you had a problem with your first attempt Cecilia, but tripling the recipe would have been hard for me to pull off! I’m glad you got through it and it was well received. This is one of the few desserts my wife will eat at breakfast so I understand your neighbor.

      Thanks for the hug!

      Reply

  12. I made this cake today…. for my husband’s birthday. Don’t know the result yet…. waiting until it sets in the fridge. The only comment I can add….. whisking a whipping cream for 10 min in strong mixer like Kitchenaid will give you butter. That happened to me…. had to run to the store for more cream….

    Reply

    • you have to whip it slowly over 10 minutes. I use a Kitchenaid too.

      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.

      Reply

  13. Hi Chef. My friend has made your tiramisu many times, and it is delicious! Like I want to eat the entire pan delicious! I finally asked for the recipe and am going to try and make it for an upcoming bible study. Some members of our group don’t drink though. What can I use in place of the Kalua, or should I just leave it out?

    Reply

    • I’m happy to hear you’re going to make Tiramisu for your friends Christie. And leaving out the Kahlua is okay, it does enhance the coffee flavor but definitely not a deal breaker. Please let me know how you do and how your friends like the tiramisu.

      Reply

  14. I have not tried your recipe yet but will be making it this weekend. I have given your recipe to my daughter who will be trying it out today.

    Reply

  15. Hi,
    Can I a pregnant lady have this tiramisu?
    I’ll reduce the kahlua – but is it ok with the eggs in it? I’ll be making it tomorrow so need to know urgently.
    Thanks

    Reply

      • Thank you so much. I ended up making it and it was a big hit!
        I’m making it again tonight – the only issue I had was when I tried to cut a square piece to put into individual serving bowls, it wasn’t as set as I would’ve wanted it to be.
        How can I set it more? This was after 2 days of being in the fridge.
        I want the square to come out as perfectly as it is in your picture? I’m just wondering g how it would be if I remove the whipping cream and add more marscopone?
        Thanks

        Reply

        • Sam the only thing I can think of is that the sabayon wasn’t thick enough. If you whipped the cream slowly and got it very thick it should affect the tiramisu. Adding more mascarpone won’t really help, the main reason it thickens is the sabayon. Also make sure the eggs. mascarpone and cream are as fresh possible. I have had trouble when they were close to their expiration date.

          Reply

  16. Hi Chef,

    I am planning on making this recipe for an upcoming Birthday! Couple questions-

    1. Can I make it in a springform pan? 9inch to be precise
    2. Should I line the bottom of the pan with cake board and assemble the layers on that? I am guessing it will help with easy transfer of the cake to the cake stand
    3. Do I need to use gelatin so the frosting holds its shape? I rather not use gelatin.

    Thanks so much for sharing this awesome recipe! Can’t wait to make it

    Reply

  17. I just wanted to leave a note and let you know that I made this version of the dessert for my Christmas dinner and it was such a hit that I had people telling me it was better than some of the store bought AND restaurant style tiramisus that they had eaten!! I also learned the hard way about how NOT to use a pot and bowl as a double boiler. LOL

    Anyway, just wanted to say thanks for this amazing recipe! It’s less than a month later and I’m already being bugged about when I’m going to make it again! 😀

    Reply

  18. 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!!!

    Reply

  21. 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!

    Reply

  23. 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.

    Reply

  24. Made this today and the flavor was a little bitter. Would that be because I used Espresso or the rum? Any suggestions? Thank you.

    Reply

    • 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

      Reply

  25. 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.

    Reply

  27. 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!

    Reply

  28. 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.

    Reply

  30. 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…

    Reply

    • 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!

      Reply

  31. 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.

    Reply

  32. 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

    Reply

  33. 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?

    Reply

  35. 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

    Reply

    • Egg whites are awesome. Easy to use for meringue, coffee kisses or any meringue cookies you desire. I never have enough egg whites.

      Reply

  36. 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 !

    Reply

  38. 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.

    Reply

  39. 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!!!!

    Reply

  40. Made at Thanksgiving and doing for Christmas. Family loves Tiramisu and have moved out of the city where a friend use to get it.

    Reply

  42. 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.

    Reply

  43. 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?

    Reply

    • 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.

      Reply

  45. 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.

    Reply

  46. I have made this recipe numerous times I just want to say that it is the “Best Tiramisu “my family loves it !!

    Reply

  47. 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 🙂

    Reply

    • 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!

      Reply

  48. 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.

    Reply

    • This happened to me too and I was so worried!! While the sabayon sat and I whipped the cream it resolved. No more grainy sabayon! I was so relieved. Next time I hope to avoid that by mixing the egg yolks and then slowly mixing in the sugar.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe for FREE and get every recipe delivered fresh!

Subscribe for FREE and get every recipe delivered fresh!

Join our mailing list to receive the latest news and updates as well as every recipe for FREE. We promise to only send out emails when new recipes and content go live - so you are sure to never miss a delicious new post or video from Chef Dennis! 

Almost Finished! Please check your inbox for a confirmation email.