Your friends and family will love my tiramisu recipe. It's easy to make and I guarantee it will be the Best Tiramisu you've ever had! Can you believe that this classic dessert can be made in 30 minutes?
My girls at school wanted to learn to make Tiramisu. I have made it at home for years and it was always very creamy and delicious, but I was never thrilled with how it held up.
So I started trolling for recipes to see what I might be doing wrong. And let me tell you there are as many different Tiramisu recipes as there are Italian grandmothers, each with their own little twist. Some which weren’t tiramisu at all.
What I did find was a recipe that took me back to a time when life was simpler. When food had become something almost magical to me, something that resonated deep down inside of me. Something that I knew I could do and be good at. Taping into this ability had been a gift from God and Mama Jeanette taught me how to use it.
What Ingredients to I need to Make Tiramisu?
I’ve had so many questions about the process of making my Tiramisu that I’ve added step by step pictures to help you along the way.
Let’s start by gathering our ingredients. In chef speak this is called a mise en place (everything in its place).
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
Is it difficult to make Tiramisu?
It’s a lot easier than you might think to make tiramisu. Just follow my step by step instructions and you’ll be making tiramisu better than your favorite local restaurant!
The first step is whipping the egg yolks (approx. 1/2 cup) and the sugar until they are very thick. One of the mistakes people tend to make is under whipping the egg mixture. This is done using a double boiler method with a bowl over a pot of simmering water. I like using a bowl because there are no corners that I can’t get into. This is your Sabayon.
Chef Dennis Tip: Always use the freshest products available. If the eggs, cream or mascarpone are close to the expiration date, they can break down in the recipe.
Next, add the mascarpone and whip it in until its light and fluffy.
Chef Dennis Tip:
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Using an electric mixer begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
*If you make whipped cream as a topping for desserts don’t forget to add the sugar and vanilla, for the tiramisu, we are not adding sugar or vanilla to the mixture.
The last step is gently folding in the whipped cream into the sabayon mixture. Do not hurry this step and use a spatula or large spoon to fold the whipped cream in.
You want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
The next step is assembling the tiramisu.
Chef Dennis Tip:
Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert?
Chef Dennis Tip:
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
If you can’t Find Ladyfingers
You can use sponge cake, angel food cake or as a last choice pound cake. Cut the cake into 4-inch oblongs and dry them in a 250-degree oven before assembling the tiramisu.
Set your pan up with a layer of the coffee soaked ladyfingers. (Standard 9″x 9″ pan)
Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.
Add a second layer of prepared ladyfingers to the pan.
Add the remainder of the tiramisu cream and spread evenly. Dust the tiramisu with cocoa and you’re finished!
Now comes the hardest part. Let the tiramisu set up for at least 6 hours, overnight is best. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
Can I Freeze Tiramisu?
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a skin from forming, cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
How Long Can I keep Tiramisu in the Refrigerator?
Personally, I have kept tiramisu for up to a week. The flavors actually get better after 2 days. If you don’t think you’re not going to finish it in a week, I would consider freezing part of it. (Or make your neighbors very happy by offering them some).
Can I Make the Tiramisu ahead of Time?
You can easily make the tiramisu up to 2 days before you need it.
How do I make enough for a 9 x 13 Pan?
To make a larger version of this recipe that will fit in a 9 x 13 pan simply multiply the ingredients by 1½ (one and a half). This will come very close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
If you enjoy delicious desserts you may also like these recipes:
The Best Tiramisu You Will Ever Make
Ingredients
- 6 large egg yolks (approx. 1/2 cup of yolks)
- 1 cup sugar
- 1 1/4 cup mascarpone cheese ( room temperature
- 1 3/4 cup heavy whipping cream
- 2 7 oz packages Italian Lady fingers (Savoiardi style}
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.
- Add Mascarpone to whipped yolks, mix until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine)
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.
- Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Notes
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
- Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
- Soak the ladyfingers in the coffee mixture briefly. Don't let them get soggy, it will ruin the dessert.
- Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
Chef Dennis Tip***
If for some reason your Tiramisu doesn't firm up, don't throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you've got an amazing dessert.
Jen says
I was so excited to make this but my Sabayon turned out grainy and the sugar didn’t dissolve. I followed the directions exactly. What is it that I could have done wrong? I ended up making the Sabayon in the Thermomix and it turned out beautifully. Not sure what I did wrong with the original method.
Chef Dennis Littley says
hi Jen
the only thing that comes to mind is that there wasn’t enough heat to help dissolve the sugar. its a tricky balance finding enough heat without making scrambled eggs
Jen says
Can you go the opposite way and have too much heat that the sugar crystallizes? I’m wondering if this is what happened? Hmm. Because I had plenty of steam that I had to use a hot mit to hold my bowl which was quite hot while on the pot of boiling water. I did have it on low with a diffuser over the flame but it was a commercial stove and I struggle to get a low enough temperature on them often. Thanks for your help.
Chef Dennis Littley says
it sounds like you had enough heat, but I don’t think too much to cause crystallization. I have found that some sugars just don’t dissolve as well when making the sabayon, but after they sit for awhile everything breaks down. I’ve never had a gritty tiramisu.
Sandra Mitchell says
Sounds delicious. We are having Italian Christmas, and I am making this!
Heather wong says
Hands down best recipe for tiramisu plus it is so simple and easy! Is there any way to make this into a diabetic friendly recipe?
Chef Dennis Littley says
that’s a good question. You might be able to bake it with stevia. It would all depend upon how the sabayon came out. If it thickened properly you would be good to go adding in the whipped cream. Of course with the natural sugar in the cream and the carbs in the ladyfingers it might still be over the top for most diabetics.
Anna Maragos says
Wow! Yesterday was Thanksgiving and I was asked to please make Tiarmisu and bring for dessert. Everyone was
tired of the usual pumpkin or apple desserts. This was only the second time in my life (I am 70) that I have ever
attempted this. Was well received the first time I made it, about seven years ago, for some of the same people as yesterday. Tiarmisu was never my first choice for dessert. Well I couldn’t find the recipe that I used before and in looking over possible recipes on the internet I found this one. What a lucky day for me! Everyone just loved it, including me. One of the people there who thinks they are the best cook in the world (NOT) even went back for
seconds. I prepared it exactly as the recipe states. The only difficult part is standing and whisking for 10 minutes. Ten minutes is a very long time when doing something as boring as whisking, but well worth the effort.
Thank you so much Chef Dennis!
Chef Dennis Littley says
you are very welcome Anna, and thank you for taking the time to leave a comment and for the great review!
Susan B says
I just made this just last night and it’s amazing! Only problem I have is that the lady fingers still taste a little dry today. Maybe I should have soaked it in the coffee a little longer. Other than that it tastes great! Thank you!!
Tami Neveras says
I made this tiramisu for the first time today. It is delicious however the sabayon whipped cream did not set. I am hoping it will set up a more overnight. I do not know what I did wrong. You mention in one comment that you address the reasons it might not set up on your blog but I couldn’t find it. This is a delicious recipe if I can only figure out what I need to do for it to set properly. Thank you!
Renata says
Great recipe. This is exactly how my mother makes it. We are from Italy.
I don’t understand why as soon as I fold mascarpone into the zabaione, the mixture gets lumpy. I tried to use cold mascarpone, room temperature mascarpone. I also waited until the zabaione gets completely cold, or room temperature, or hot. It still gets lumpy. It’s not your recipe, I followed many recipes. I started to think the problem is the mascarpone. The only brand I can find is Bel Gioioso. I remember we used to make it with that brand in Italy and that never happened. It also tastes different. Anyway I don’t know if you have any tips to prevent the tiramisu mixture to become lumpy I’m all ears.
Thank you!!!!
Chef Dennis Littley says
hi Renata
that is something I’ve never encountered. If it’s happening as soon as you mix them together I’m not sure what could be causing it. I know over whipping mascarpone can cause it to clump up, but it should mix in fairly well at the beginning.
I’ll try to find out and if I do I’ll let you know
Melissa says
I have never made tiramisu and am excited to try this recipe. Can you tell me if the use of a double pan for mixing the eggs and sugar over heat kills off the bacteria in raw eggs. Just a little worried about consuming raw eggs. Thanks!
Chef Dennis Littley says
you are basically cooking the eggs in the double boiler method. Thats the beauty of this method.
Ty says
This is my go-to tiramisu recipe, and I love it! Question, though: Can I make the sabayon mixture, with the whip added, a day before assembling? Im assuming this is ok, and I can cover with plastic wrap on top to prevent any skin from forming. Thank you!
Chef Dennis Littley says
yes you can. It should hold up fine.
Evelyn Hunter says
First time I .have ever attempted Tiramisu. I love to bake and have had success with most that I do. I even made the mascarpone using the cream cheese suggested. What an amazing Tiramisu it was. I have never been so impressed with a recipe. I usually have to tweak a recipe to get the perfection I want…… not with this. It is perfection. I have had rave reviews on it for any who tried it. The general response, “The best I have ever had.”
Thank you Chef Dennis. I will be making this many times.
Chef Dennis Littley says
You’re very welcome Evelyn and thank you for such a great review and comment!
Carmen says
I’ve made this numerous times, always a big hit. Last year I scooped it up in several small containers and handed it out as holiday treat to my neighbors, they were all raving about it. We’ve also used the mascarpone cream as a topping for macerated berries. Thank you for sharing the recipe and all the tips. This is so delicious!
Chef Dennis Littley says
You’re very welcome Carmen and thank you for the great review and comment!
Mandy says
Hi! I was wondering whether you dip both sides of the lady fingers or just one side? I couldn’t find it in the recipe
Chef Dennis Littley says
I quickly dip the entire ladyfinger in the coffee
Adriana says
I’ve made this recipe three times now. Loved it every time. Thank you!
Chef Dennis Littley says
thanks for the great review Adriana and I’m very happy to hear you’ve been enjoying my tiramisu recipe!
Judy Hornaday says
Came out perfect. I let it “bake” in the refrigerator 2 days.
Your tip on whipping the cream made a big difference in stability. Thank you.
Nancy Markalunas says
After reading all the glowing comments, I’m pretty sure this is the best recipe to use to make tira mi su. I have one question: I purchased a ring to use to mold it, not a springform, a ring you place on a baking sheet. I’ve made tira me su before but always as you suggest, served like a trifle. I was planning on adding a little unflavored gelatin to ensure it unmolds and holds it’s shape. I could dissolve the gelatin it in a bit of water and add it to the zabaglione. What do you think?
Chef Dennis Littley says
hi Nancy
you can certainly use a mold and although it shouldn’t need the gelatin but if you want to use it add it into the cream before you whip it. This will firm up the finished cream as it cools.
Nancy Markalunas says
Thanks. I’ll do that.
Cathie says
This is my go-to Tiramisu recipe. Everyone loves it. I came back here to get it again, because I’m making it for my daughter’s Friendsgiving. Thanks, Chef Dennis!
Riley says
Great recipe Chef. I have made this twice so far, once with kahlua and again without it instead some rum. Thanks for the recipe!
Chef Dennis Littley says
you are very welcome Riley and thank you for the great review!
Nancy Routh says
You are out of ladyfingers and I want to make tiramisu. What should I look for in supermarket?
Chef Dennis Littley says
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.
Donna Bardocz says
I also use vanilla wafers with good results in place of ladyfingers.
Renee says
Hi! My 12yr old loves tiramisu so I would like a non-alcoholic version–shall I just increase the coffee amount and maybe add vanilla to the coffee too…?
Chef Dennis Littley says
you can eliminate the Kahlua and just use more coffee and adding vanilla would be good.
Lwd says
I tried your Tiramisu recipe today with great success.
I’ve only had it one time – from a Walmart bakery.
My boss was my taste tester, as she really likes Tiramisu.
She said it was the best dessert I have ever brought her!
Thank you for a great recipe and easy to follow instructions.
She also like Creme Brulee – so I’ll attempt that for her next.
Grace says
THIS IS THE BEST TIRAMISU RECIPE! I definitely recommend adding a splash of vanilla extract in the whipped cream mixture. The cream was so smooth and using real coffee instead of instant espresso elevates the taste and lightens the dessert! 10/10 recommend. To avoid soggy ladyfingers, QUICKLY dip ONE side in the coffee, DO NOT let it soak! Made this for a friend’s birthday and she said “I’ve had tiramisu in Italy and this is the best tiramisu I’ve ever had”
Chef Dennis Littley says
Thanks for the great review and comment Grace! I’m very happy to hear the tiramisu was a success.
Dennie says
I don`t know where I got it wrong, but my cream did not get stiff and fluffy, but super liquidy. Anyway, I just made mini tiramisus in cups 😀 However, even if the consistency was not proper this thing tastes heavenly!
Chef Dennis Littley says
I do have a list of things that could cause this problem on my blog. And as a last resort when the cream doesn’t thicken you can freeze it and have a frozen tiramisu.
Kate says
I just made this tonight and it tastes amazing! Now the presentation is not perfect, but this was my first time making a dessert from scratch. It’s even better than the Olive Garden. Thank you for this recipe
Sarah says
Would love to try this recipe, it looks amazing!! I’m confused as to how to make the egg yolk/cheese mixture. You mix (With a spoon, wisk?) the egg yolks in a double boiler. Then you say to whip the egg yolks after – is this in a mixer? and then you say to add the cheese and beat until combined – again is this in a mixer?
Sorry for the questions, I just want to make sure I don’t mess it up. Thanks!
Chef Dennis Littley says
I use a whisk to whip the eggs, if you take a look at the images you’ll see it in the bowls.
Susan Boulom says
How can you take this out of the tin to have a presentable cake?
Chef Dennis Littley says
you would have to use a springform pan or build walls to keep the shape until it has set. You can make walls out of cardboard and wrap them with foil or plastic wrap
Donna Bardocz says
I use my trifle dish to make it look beautiful!
Mary says
Hi Chef!
How deep of a 9×9 pan should I use?
Chef Dennis Littley says
just a standard 9×9 I think they’re around 3 inches deep
Pam Ryan says
I have made this three times-it is fantastic! Everyone loved it and requested the recipe. It is the only tiramisu I will ever make. Thank you for the recipe!
Tussock says
Turns out this is a somewhat forgiving recipe. I overcooked the sabayon a tad which made it firm up and become sticky while whipping. Still, I had made my own mascarpone so I wasn’t going to quit on the recipe. Once I had stirred in the mascarpone it was velvety smooth and light. Not that I would recommend overcooking the sabayon! lol I doubled the filling but only used 2 packets of lady fingers probably making the ratio of filling to fingers wrong, but it was still AMAZING. I topped it with a light dusting of cocoa then topped that with very fine 72% chocolate. Great recipe, thanks, Chef Dennis.
Tussock says
PS We have some teetotalling, non coffee drinkers in the family, so I used 1.5 teaspoons of cocoa powder (unsweetened, not drinking chocolate) in 1/2 cup of boiling water, let it cool then added 1.5 t artificial coffee essence and 1 t Kahlua essence to it. Next time I will try the lemonade syrup you suggest with lemon zest, but the above turned absolutely delicious and I will do that again for sure.
Chef Dennis Littley says
you are very welcome and yes it is pretty forgiving.
shelza says
Hello Chef !
How much is one cup? 200ml or 250 ml.
Gonna try this recipe soon. Thanks
Chef Dennis Littley says
I just did the conversion and it says 236 ml equals a cup. It doesn’t have to be exact for the coffee, cream or mascarpone. There’s a little wiggle room in all those items
Will K says
This is an amazing recipe – Txs a lot! For us Europeans it would be awesome if you supply metric measurements as well!
Roberta Cavaliere says
Absolutely the best I have ever had!
sila says
I’m not a coffee drinker, I know nothing about coffee lol.
Which brand of coffee do you recommend or where I can buy 1 cup of coffee?
Coffee bean? Starbucks? Peets?
Chef Dennis Littley says
Try a convenience store, Starbucks, Dunkin Donuts or any local coffee shop
Sila says
Hello, thank you for posting this recipe.
Is this tiramisu sweet, my family doesn’t like very sweet desserts.
can I cut back the sugar?
Thanks
Chef Dennis Littley says
you can cut back the sugar to 3/4 cup. Thats about as low as I recommend
Sandy says
I made this for my son’s wedding rehearsal dinner. It was AMAZING! Everyone loved it and I was so happy it turned so delicious! Thanks for the great recipe and easy to follow instructions.
Ethan says
Thank you for making such amazing food. me and my friend found your recipe so easy to follow and really love your work
Rita says
Hi Dennis I only dipped one side of the lady finger and then noticed you completely dunked the one in recipe… will it still taste good? Worried!!!
Chef Dennis Littley says
they’ll be fine, you’ll be surprised how much actually got into the ladyfingers.
Rita says
Thanks so much! And you are right it tastes great and not soggy. Thank you for a great recipe!
Gitta Westra says
Never made tiramisu before.
Before I had to bring it as a dessert for an Italian dinner in October 2019. thought I test it at a large party this past week, where there are tons of desserts, so there are other choices if for one or other reason it would not turn out.
Oh my,…….it disappeared fast….everyone wanted the recipe and I feel very confident to make it again in Octoberfor a smaller group and know it will be a hit. My husband and I loved it as well, albeit a bit rich for me. A great recipe to keep for the upcoming holidays!!! Thanks Dennis, your claim best tiramisu you will ever make rings true for now:)
Chef Dennis Littley says
Thank you so much for the great review and comment Gitta! I’m thrilled to hear my tiramisu went over well!
Carolyn says
Hi Dennis, I just attempted your tiramisu recipe. I think it’s not going to turn out because the finished consistency of the cream was not fluffy like yours but runny like pancake batter. I followed your recipe exactly so I’m not sure what I did wrong. The consistency of my eggs/sugar/mascarpone mixture was similar to your photo and I whipped my cream to stiff peaks, but when I folded the cream into the eggs the mixture turned runny instead of fluffy. Any idea what I might have done wrong? I whisked the eggs, sugar and mascarpone together by hand. Normally when you whip the mixture do you use a hand whisk or electric beater? Is the egg mixture supposed to be as fluffy as the cream before mixing both? Appreciate your kind advice.
Chef Dennis Littley says
hi Carolyn
the consistency should be fairly thick when finished. If both were thick when you blended them together the mixture should have remained thick. There is no reason it should have broken down when you mixed it together if the other two steps were completed correctly.
I use a whisk to beat the sabayon and a stand mixer for my whipped cream. They should be folded together gently by hand with a rubber spatula.
Lynn says
Did you cool the sabayon? If it was too warm I can see how the hot mixture might break down the cream.
Jordanna says
I’ve made this recipe over and over since I first discovered it in 2012. It is the BEST tiramisu! I make it exactly as it is written. My mom requests this for every holiday and special occasion. I’m getting ready to make it again today and figured it was time to leave a review. Thank you for the wonderful recipe!
Chef Dennis Littley says
Thank you for the great comment and review, Jordanna! I am very happy to hear you’ve been using my recipe for quite a few years now and have been enjoying my favorite dessert!
G.sohal says
Can this recipe be frozen after ?
Chef Dennis Littley says
yes it can, I have directions in my post
Elaine says
Excellent recipe. Thank you chef Dennis.
Donna says
I’m wondering what I would substitute for coffee and liqueur, as I don’t use either. Someone mentioned a lemon version; would I just use fresh lemon juice? Or can I use cold cocoa and make a slightly chocolate version? I’m excited to try!
Chef Dennis Littley says
hi Donna
I have made tiramisu without coffee or Kahlua. I don’t think cold hot chocolate is the answer. The reason coffee works is because of the contrast of flavor, the bitterness and the bite.
That being said you can still make a wonderful dessert. Lemon would work very well and I would make a simple syrup (sugar and water boiled) then add the lemon. Basically making a hot lemonade. Instead of soaking I would brush the lemonade mixture on both sides of the ladyfingers. If you want to stay in theme add a 1/2 teaspoon of grated lemon zest into the finished cream.
Instead of dusting with cocoa, take some lemon slices, dip them in sugar then place them in a 275 degree oven for 35-40 minutes. Allow them to cool and top the tiramisu with them.
The cream also goes well with fresh fruit. Berries and peaches are my favorites.
Denise Bingham says
I have tried several different recipes for Tiramisu, this IS the best by far. Easy to make and it is better if you allow it sit overnight!
WONDERFUL!
Mary says
Hi chef, I noticed some recipes use the egg whites instead of the whipping cream, is there a reason for not using the egg whites.
Thanks,
Chef Dennis Littley says
Its how my recipe was developed and it works exceptionally well
Mary says
I made your recipe yesterday having it tonight for my sons birthday, I have made this recipe before my grandkids love it, I was just wondering about the egg whites because they are raw if they can make you sick.
Mary
Chef Dennis Littley says
hi Mary
I don’t use egg whites in my recipe so I’m not sure where you used them. The eggs are actually cooked over a double boiler as you whisk them, which makes them safe to eat.
Paul says
Yes this is a total hit. The mix of real espresso and kahlua at the proportions you definitely adds plenty of the coffee and liquor punch to make it taste like the real deal from people who like flavor! And you’re right, just a quick dip of the ladyfingers in the espresso/liquor is all it takes. Otherwise the lady fingers would be soggy and one would not have enough to coat all the ladyfingers. Overnight in the refrigerator is enough to make the ladyfingers cake like and soft and flavorful, even though it seems impossible to get that effect when dipping the ladyfingers! Amazing.
Where we live there is a dessert bakery that is always filled to the brim with people and lines along their showcase full of pies, cakes, pastries and all kinds of desserts. I think the success has gone to their head, and to many of the mousse-like desserts taste like another though, like they’re starting to take shortcuts. And their tiramisu used to be great and it’s really not worth it now. That had me searching for a good tiramisu recipe just so I could have real tiramisu again since I didn’t know where to get the real stuff. Yours is one the very best if not the very best I’ve ever had! Amazing I don’t have to buy it at a high price at a fancy Italian restaurant to get that quality.
Chef Dennis Littley says
thank you so much for such a thoughtful comment, you really made my day! I’m very happy to hear you enjoyed my tiramisu
Marla says
Question, After making the Sabayon do I just let it sit out while I make the Whipped cream?
Chef Dennis Littley says
unless its really hot in your kitchen it will be okay while you make your whipped cream. And you can always make the whipped cream first.
Sandy says
I will be making this for my son’s rehearsal dinner. I’m going to freeze it so I’m not crazy making it right before the wedding. Can’t wait. Thanks for the recipe!
Laury Burr says
I love the idea of sabayon (or as it’s an Italian recipe maybe we should call it zabaglione? Always the pedant, me!!) but the one isue I’ challenge is the word “optional”!! The best tiramisu I’ve ever had was made by my wife – and it was laced generously with brandy which took it to a whole new level! Once she has her diabetes under control I’ll ask her to try your recipe – with brandy!!
Ivy says
Love love love your tiramisu recipe!! Everyone who had tried it loved it too!! Am trying to reduce my sugar intake. I’ve made it successfully with 1/2 sugar in sabayon and the other half as Swerve in whipping cream, no one could tell the difference. Since Swerve can’t dissolve in such low temp, I had to add it when I was whipping the cream. I’d like to use all Swerve as the sweetener, is it possible to make sabayon without sugar?
Chef Dennis Littley says
hi Ivy,
Yes you can although you will need to add some liquid into the eggs. Such as coffee, or a liquor. Could you make a syrup out of the Swerve and use that?
Ivy says
How much liquid do we need with 6 egg yolks?
Chef Dennis Littley says
I would try 2 ounces and see if that is enough.
Kim says
You a recipe is good when it’s been about 8 years since the original post and it’s still relevant today!! I’ve been looking for something to make my Sailors at work to show them I appreciate all of their hard work. I think I’ve found it!! I’m just hope it can last the transit to work it’s 105 degrees in Bahrain!
Ava Reyes says
Tried this yesterday and had quite the challenge making the sugar dissolve in the Sabayon but it came out great! In the end my cream came out very smooth. Lessened the sugar a bit since my family doesn’t like anything that’s too sweet. I think I could have cooked the egg yolks more too since it didn’t come out as firm as how it looked like in the photo above.
My husband, who doesn’t even like Tiramisu said that it’s different from anything he’s tasted before. He loves it! Thank you for the recipe. It’s really awesome!!!
Erra says
People will be very mad at my insolence, but I recently made lemon tiramisu (!) using this recipe due to the lack of coffee and coffee liqueur at home (yes, that is possible. lol). That tiramisu cream is the best I’ve ever tasted, bar none. Thinking of making this the right way next time. 😀 Thank you for this recipe.
Ava says
Hi chef! Can’t wait to give this a try. My question is did you use dairy based whip cream like Elle & Vire or non dairy? I could never get non dairy whip cream that thick and stable!
Chef Dennis Littley says
I only use Heavy Whipping Cream. 36% or 40%
Ava says
Thank you for taking the time to reply!
John D'Cunha says
Outstanding Recipe. Wasn’t sure of the outcome when I started but the results were fantastic. Well done Chef and Thanks a ton for sharing it.
Hannah says
Incredible recipe, I’ve never even liked tiramisu when ordering it in a restaurant but THIS… oh my god. Like the previous poster, my fiancé will only eat this when I make your recipe, he won’t order it when we are at a restaurant because he knows it won’t be as good!
I only allow myself to make it a few times a year because I can eat most of the pan myself! Thank you for posting this recipe x
Chef Dennis Littley says
thank you for such a great comment and review Hannah! It really makes my day when I get a comment like yours
Summer says
We recently went to a great bakery and my husband refused their tiramisu. He turned to me and said, “Nothing can match the tiramisu you make. Everything else misses the mark.” Chef Dennis, how can I pay you back for this amazing recipe and instructions? I am just over the moon!
Chef Dennis Littley says
Thank you for sharing such a great testimonial to my recipe Summer! The best way to pay me back is to tell your friends about my website and recipes, I would appreciate that greatly.
Tiffany says
I want to make this but I had bought instant espresso and I was wondering do I make my expresso into a liquid or do I just use it as the powder
Chef Dennis Littley says
Just add hot water to the instant espresso. The container should give you instructions on how much to use.
John Romano says
Whenever we go out to eat, we always try the tiramisu for dessert,You’re right there are so many versions,,,but MAN i gotta say this is better than any of them !AWESOME recipe,Thanks
Chef Dennis Littley says
thanks for saying that John. I love tiramisu and will order it out as well, sometimes its good but never quite as good
Isabel Angeles says
Worked out wonderfully. Definitely use the crunchy ladyfingers and VERY briefly toss in the coffee to soak before putting in the pan. At first, I let it soak for just a second or two and it became soggy so instead I switched to just dipping and tossing to soak very quickly and that produced a much better result.
Linda McKoryk says
Hi Chef Dennis
I am wondering if you have tried using the whipped egg whites in this recipe in the past and how that turned out?
Chef Dennis Littley says
I have not tried that method. Mine is so good the way it is, I’ve never deviated from the recipe.
Kathleen Tritchler says
Great recipe. Alway get compliments on it. My go to dessert. I make 1 1/2 of the recipe in a 9”x13” or lasagna pan but only need the 2 packages of Lady Fingers that is called for in the recipe. Not sure how you would fit 2 – 7 oz. packages of Lady Fingers in a 9” x 9” pan. If made it in a 9” x 9” pan you would only need one package of Lady Fingers. Also I have substituted Creme de Cocoa for some or all of Coffee Liquor and it has turned out good.
Ben Scherer says
Pappap714
I’ve been make this for month now. Love it . Just wanted to post a tip . I made two for my son’s going away party only to find 1 9 ×9 pan. 12 inch 2 inch deep pizza pan worked with out needing more batter . Had to cut a couple cookies serated knife worked great
Chef Dennis Littley says
thanks for your input Ben and for the great rating!
Heather Wong says
Hello! I am excited to try your recipe but can’t add the Kahlua and didn’t know if I should add some sugar or something to the coffee to make up for the sweetness the Kahlua would add.
Chef Dennis Littley says
Hi Heather
no need to add anything else it doesn’t need the sweetness I just like the flavor Kahlua adds, although you may need some additional coffee to make up the volume.
Maya says
I really loved this recipe! every one at dinner wanted a second peace
I only had one problem, after I folded the wiped cream in to the sabayon it turned out a lot less stable then in your pictures. what can I do to make it more stable? I wiped the cream for 10 minutes like you wrote.
Chef Dennis Littley says
hi Maya
Usually, the reasons for the cream not holding up or being thick enough is that the egg mixture wasn’t thick enough. That or the whipped cream didn’t get a thick as it could. Whipping it slow helps it hold up but it still has to be really thick.
The other possible reasons are the age of the ingredients. They can still be good but if they’re close to the expiration date they can cause some issues.
Let me know if you try it again and have any questions.
Dennis
Jenny Rose says
Dennis;
I have tasted the finished product but the sabayon with whip cream tastes & smells “eggy,” I used all fresh products. I must have done something wrong?
Jenny
Chef Dennis Littley says
hi Jenny
it shouldn’t smell eggy, that’s for sure. My only question would be, did you whip the eggs long enough over the simmering water.
patricia m wicks says
can you clarify….the directions say “stir”while over the heat..then remove from heat and “whip”…so do we whip while over heat or not?
Chef Dennis Littley says
while over the heat it’s more of a light whip to keep it moving and to help the sugar dissolve.
Jane Michaels says
I made this yesterday and it came out awesome. The only thing I screwed up is that I beat the heavy whipping cream too long the first time and I wound up getting butter! Other than that, the recipe is flawless! Absolutely delicious!
Well worth all the effort to make.
Robina Lindsay says
I made a double recipe, it came out perfect following your tips exactly. Everyone loved it and requested the recipe. Not a bite left at the dinner party.
Tito says
Great recipe
Alyssa says
Oh my gosh this is the greatest recipe I’ve had in a long time. It was devoured at a dinner I brought it to and I’m already getting requests to make it again. Thanks for a great recipe!
Chef Dennis Littley says
thanks for the great review Alyssa, I’m very happy to hear you enjoyed my favorite dessert!
Mark says
Made this yesterday, it was a little sweet for my liking but everyone lapped it up saying it was the best they’ve ever had. I made the ladyfingers rather than buying them, definitely worth the extra effort. I will make again, cheers
Mary Anne Wasnick says
OMG, so excited to make this tomorrow and even more excited to eat it on Monday!!! I’ve spent days going through recipes on Pinterest and finally decided to try yours. I’ll let you know what everyone thinks.
Julie says
Just made this for my mom’s 90th birthday. Fingers crossed!
Marcia Cutler says
I just put mine in the fridge, can’t wait to try it. I want to make it for a Father’s Day dinner we’re having at my church. Really hope I didn’t mess up too much as I put the cocoa powder on before I put it in the fridge. My husband is thrilled he gets to be my taste tester. Thank you for such an easy recipe.
Chef Dennis Littley says
you are very welcome Marcia. Its okay that you put the cocoa powder on before it set up, its mostly for appearance than anything else.
Marcia Cutler says
It turned out fantastic. My husband and I ate the whole pan! Just made 2 9×13 pans for our dinner at church. I’m sure it will be a hit. Thank you!!!!
Christina Peck says
Just so you know, I now get requests to make this and bring it in at work. I promise that I give you full credit.
Chef Dennis Littley says
I love it!! And thank you for spreading the word about my Tiramisu!
Zainab Tahir says
I made it and it was a success! Everyone loved it and I couldn’t be happier. The recipe is very well written and describes each step in detail. Thank you for this wonderful recipe!
Chef Dennis Littley says
Thank you so much for the great rating and I’m very happy to hear you enjoyed the recipe and found it easy to follow.