The Best Tiramisu You Will Ever Make

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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!

Total Time: 40 minutes
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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.

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).

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

The first step is whipping the egg yolks and sugar until they are very thick. One of the mistakes people tend to make is under whipping the egg mixture. This is done using a double boiler method with a bowl over a pot of simmering water. I like using a bowl because there are no corners that I can’t get into. This is your Sabayon.

**Another tip is to 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

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. For the tiramisu, we are not adding sugar or vanilla to the mixture.

If you make whipped cream as a topping for desserts don’t forget to add the sugar and vanilla.

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. When dipping the ladyfingers in the coffee-Kahlua mixture make sure to do it quickly. don’t let the ladyfingers get too soaked or they will become soggy. I also use the crispy Italian style ladyfingers, not the cake style.

coffee dipped ladyfingers in bottom of pan

Set your pan up with a layer of the coffee soaked ladyfingers.

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.

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.

4.95 from 245 votes
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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!

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
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
  • 1 cup sugar (201 gm)
  • 1 1/4 cup mascarpone cheese - room temperature (284 gm)
  • 1 3/4 cup heavy whipping cream (420 ml)
  • 2 -7 oz packages Italian Lady fingers (Savoiardi)
  • 1 cup cold espresso or strong coffee (240 ml)
  • 1/2 cup coffee flavored Liqueur optional (120 ml)
  • 1 ounce cocoa for dusting (30 gm)
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, whip cream to stiff peaks.
  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 lady fingers into the mixture just long enough to get them wet, do not soak them!
  6. Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized)
  7. Spoon half the mascarpone cream filling over the lady fingers.
  8. Repeat process with another layer of lady fingers 

  9. add another layer of tiramisu cream

  10. Refrigerate 4 hours or overnight.
  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.

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Comments

  1. Your bold title just caught my eye (how could it not?) – Tiramisu might be one of my favorite all time desserts, but I've had too many versions that disappoint that I've always avoided making my own. I'm absolutely going to try yours, it looks just how it is supposed to look and I'm sure tastes even better.

    Reply

    • So glad I stumbled on this recipe! We just came back from Rome and were staying near the Spanish Steps…we also enjoyed the best tiramisu at Antico café Vitti. I cannot wait to try this recipe!

      Reply

        • Thank’s for sharing your Tiramisu recipe version, I love Tiramisu and I been making for 25 years,i ready to try this one!!
          Elly

          Reply

        • You are correct sir, and thank you very much. I made your tiramisu last Sunday and everyone
          Loved it, now it’s gone. My Sicilian great aunt Mary would have loved it, I think. You should have seen her st. Joseph’s table an impressive spread to be sure. She taught me how to cook a righteous 3 meat pasta sauce, the only stipulation was not to sell the recipe. There are no secret ingredients, it all about the process.

          Reply

        • I made this at Christmas time and it was fantastic! The cream is to die for! So, recently a friend and I were trying to come up with something decadent to satisfy our sweet tooth. This cream came to mind. We made a batch of pizzelles and rolled them around a form to create a tube. We then piped this cream filling into each tube using a pastry bag. We drizzeled chocolate ganache over the tubes. We call it “Pizzoli”…a cross between cannelloni and pizzelles. Not only was it out of this world, but a very impressive looking dessert. We posted a picture of it on facebook and friends wanted to know what restaurant we got that at! These are so easy to make ahead by having a pastry bag filled and in the fridge and the tubes made ahead and ready to fill. A plateful for can be made in just a few minutes and you’re ready to impress!

          Reply

        • Hi Dennis, what is the different between heavy whipping cream and thickened cream 　ａｓ　ｉ　ｃａｎ＇ｔ　ｆｉｎｄ　ｉｔ　ｉｎ　ｍｙ　ｃｏｕｔｒｙ　？ there is a whipping cream but not heavy whipping cream.

          Reply

        • Hey Chef Dennis. I’m a 68 year old guy who recently discovered the joys of my new hobby: Cooking. I invited 10 friends and a couple clients over for a traditional Italian dinner (used my moms Sicilian sauce recipe cooked with meatballs and pork.) I topped it off with your teramisu. My guests freaked out over your teramisu. It was the perfect ending to a great evening. Thanks for this classic over the top recipe. If I can do it anyone can. Regards DennyZ

          Reply

        • I love tiramisu, plain & simple. But the first time I made it, it was a giant flop. I was such a novice back then, & had no idea there were both soft varieties of lady fingers as well as the crispy ones. Needless to say, I had made the mistake of using the soft lady fingers, & my tiramisu was a soggy, sloppy mess. Now, several years later I decided to try it again. I entered “best ever tiramisu” into Google & your recipe instantly popped up. I corrected my mistake from the past & used the Delallo brand of lady fingers. Since I made it for a church function, I did not use the coffee flavored liquer either. Your recipe did not disappoint! It was a huge hit at the potluck, & I had several people come up to tell me that I should open up my own bakery! I have you to credit for its success. Thank you for sharing your tiramisu recipe!

          Reply

        • hi chef dennis! i am from the philippines and tiramisu is my favorite dessert.. we dont have the italian brand of lady fingers, cam i use any? does this tiramisu recipe of yours will hold through as shown in the recipe (not too wet and creamy?mascarpone is scarce in outr place:) excited to try this one and hope goes well.

          Reply

          • hi Shan

            you can use anytype of ladyfingers if those are not available. The recipe will hold up very well, I’ve never had any last in my house past 5 days but it was still looking good.

        • hi chef dennis, just made the tiramisu today formthe first tme. i am from the phils. ang mascarpone is hard to find and very expensive. since i love tiramisu so much,
          i made a first attempt today base on uour recipe. the usual tiramisu iv eaten is made of cake then layered with cream. i had a hatd time and felt tense because of the hot weather. i was scared that the whippin cream and the mascarpone will melt. and the lady fingers im using is different. i hope it comes out good tomorrow. hoping would even look thesame as in the picture shown. crossing my fingers!:)also, if i am going to use a mascarpone frosting, do i have to refrigerate it all the time? considering the weather here in our country. i want to make a birthday cake for my husband and havent really tried doing any frosting, still am a beginner.

          Reply

          • This recipe was so good. I made it for the first time on Thanksgiving & it turned out incredible. So good in fact, I’m making it now at 4:10 am for Sunday dessert. Thanks Chef. It’s great making a recipe that turns out to be all it’s hyped up to be & more. Try it every one; it will not disappoint.

          • I’m making this tomorrow and also bought the soft lady fingers and I’m afraid they won’t hold up. Will they work or will it be a soggy mess?

        • Chef: I’ve been researching recipes and ended up buying Marsala instead of Kahlua bc that’s what most of them recommend. Naturally after I bought it, I found this post. I’m not much of a drinker so I hate to buy more. Will my product be as tasty as this if I don’t use Kahlua? I’ve never made tiramisu before and it’s for a special guest – I want it to be just right!

          Reply

          • I made your recipe using Marsala instead of Kahlua and it was fantastic according to my guest. it was the best she’d ever had! I followed your recipe to the letter with the exception noted. Thank you for a wonderful easy to follow recipe!

        • Hi Chef Dennis,

          You’re right. It’s the best tiramisu I have ever made. I love tiramisu but never really found or made a right one (to me) but your recipe hit the spot for me. The taste, the texture, the consistency of the cream is perfect. I made individual servings of tiramisu in trifles and only refrigerated for about 1.30hrs because I couldn’t wait to taste it but the cream set well ad tasted so good. Thank you for much for your wonderful recipe. It will be my go-to recipe from now on whenever I crave for tiramisu :). Best regards. Alex

          Reply

          • hi Alex
            thanks for letting me know about your success with my recipe. I have used trifle glasses before too, sometimes adding fresh fruit into the mix.
            I also understand not being able to wait, I usually eat a few spoonfuls of the cream after its made!

        • I wished you were more descriptive on how the egg yolk and sugar was supposed to look like when it was done cooking. Overall the tiramisu was pretty good though. Nice job :))

          Reply

    • Made this recipe last night when company was coming over. I’ve made a few other Tiramisu recipes in the past but still searching for really good ones. This one is by far the best I’ve made. Thank you. I added Godiva Chocolate Liqueur to the coffee/espresso for dipping the lady fingers and shaved some 60% chocolate on top and it was heaven on a plate.

      Reply

    • Absolutely amazing recipe! My colleagues devoured it within minutes. I should have made a double batch. I really benefited from the 1 hour YouTube video with extra tips. Made my birthday extra special mastering this cake!

      Reply

      • Thank you so much for your comment! I am beyond happy that you and your friends enjoyed my recipe and you found my video helpful. I hope you continue to enjoy my Tiramisu for many years and pass down the recipe to everyone that likes it.

        Reply

    • This is exactly how I make it. I too have tried many many recipes until I put this together. My family comes to visit and this is always requested. I have to make two or a fight will break out. Those Italians! hahahaha

      Reply

    • The restaurant in Rome is La Rampa and is still the best Tiramisu for me of all. Your receipe is excellent and very easy to do so Thank you. But in the receipe of La Rampa there is an other taste that I never found in any of the Tiramisu I will recommand your receipe.

      Reply

    • It’s perfect…light, fluffy cream. Make sure you follow the helpful tips. I will never lose this recipe.

      Reply

  2. Just looking at your tiramisu photo perked me up. This is such a logical and straightforward recipe. The Kahlua would definitely not be optional for me – must have a lovely coffee liquer flavor in every bite.

    Good luck with your range decision and the contractors. Can't wait to see your revamped kitchen.

    Reply

  3. I'm not a huge sweet eater (except for Tiramisu)and I would have sworn my cousin's recipe was the best but I am giving you gold stars – because yours is the classic. It has all the rich flavors in spades and the photos asks for a spoon. Oh, no pressure or anything – but the legendary crab soup – is that posted?

    Cooking is a balm isn't it – through thick and thin – it's a beautiful constant.

    Reply

    • This recipe was awesome! I followed the recipe except I used 3/4 of a cup of sugar and 12 ounces of lady fingers. It turned out amazing! I might even try less sugar next time. Very good recipe!!!

      Reply

  5. Amazing! I've only made one tiramisu in my lifetime (so far) and that was the limoncello tiramisu. I chose that one because classic is so difficult to perfect. You've inspired me. Thanks for the recipe, the final product will be thoroughly revelled in.

    p.s. You should do a cannoli post too. Not for selfish purposes, I swear. :-X But, I really like cannoli filling.

    Reply

  7. I Must confess….I have never had Tiramisu. I know how un-American of me…or un-Italian. Wait, I'm not Italian, although I've been told I look Italian–Big COMPLIMENT!! I think of Sophia Loren. Anyway, now I must make this. Just the picture made my mouth water and I can't wait!!!

    Reply

  8. This tiramisu looks phenomenal!! One of my all-time favorite desserts, and your version looks like one I definitely have to try!

    Reply

  9. Chef, believe it or not, I was just about to start whisking up a Tiramisu… I left the eggs out for a few minutes … got on my comp…and here, right in front of me stands a delicious photo of your tiramisu. I love this dessert!! My recipe is just a wee bit different, but not much.

    Reply

  11. I love Tiramisu and this recipe sounds exactly as you said: the best ever. Oh dear! I will have to take a break from the oven and make this !!!! Wow! And when I think about the classy espresso coffee, oh, and the cocoa. Bye now chef, I will have to go and find some Italian lady fingers!

    Reply

  12. This really looks awesome…. I have never been able to bring myself to eat raw eggs… but this may make me change my mind… gorgeous!

    Reply

  13. Your Tiramisu does look heavenly-I wish my spoon could dip through the screen and swipe a bite or two!
    Your recipe looks so easy to make, that I will have to try this myself soon.
    I enjoy reading your blog and hearing your life stories and lessons. Thanks so much for sharing!

    Reply

  14. I follow almost the exact recipe and it was a huge hit for xmas this year. Even the die hard tiramisu fans said it was the best. I have an aunt that moved to Italy some time ago, she works as a tranlator and previously ran a cooking school and restaurant. She has offered me a simpler tiramisu recipe and I am anxious/curious to try it…I can't imagine anything being better than this recipe. Will share once I get my hands on it. She can be found cooking in her kitchen in Lucca, Italy (cooking in lucca). Thanks for sharing, your pic looks beautiful.

    Reply

  16. Chef D! I love the look of your classic tiramisu — it looks delicious, and the recipe is much simpler than others I've seen. The girls must have loved it! Theresa

    Reply

  17. Your Tiramisu looks awesome – like I could just pick up a spoon and start eating it (hey this should be a Foodbuzz top 9). I usually don't are make tiramisu because my husband makes this really good one (one of those recipes from grandma that never get written down!) maybe I will try to surprise him one of these days – definitely bookmarking this!

    Reply

  18. Oh my Chef, this looks divine! You are so right about the many different recipes and twists available out there! Sometimes it is definitely best to put together a combination of a twists to make your own. Where is my forkÉ

    Reply

  20. I can't wait to try this recipe. Tiramisu is one of my absolute favorite dessert! I'm going to a Ravioli party on Friday and I think I make this one and bring it! Thanks for the recipe!

    juliesmeltingpot.com

    Reply

  21. I admit I had a hard time reading this email, the photo looks so tempting. It must be DELICIOUS!

    Have a wonderful week!

    Reply

  22. I've never tried to make my own tiramisu and that's sad. The ones I've had at restaurants are just ok at best – this one however, well it really really looks amazing! I love how the espresso liquor mixture has perfectly soaked the ladyfingers and that the marscapone zabaglione mixture is a cloud of deliciousness surrounding them. Take a bow Chef, this one looks amazing!!

    Reply

  23. Your tiramisu looks just like a taste of heaven. It is one of my favorite desserts and I just love the coffee and cream taste. I am very much looking forward to trying this recipe.

    Reply

  24. I have never used whipped cream for my mascarpone cream and I do not cook the eggs. You said it right… I'd say every Italian family has its own tiramisu' recipe! 🙂
    Yours looks yummy!!!

    Reply

  25. Dennis,
    I don't know which GE Profile you are considering, but I have a new solid surface cooktop and I hate it. It takes forever to get hot and then it is suddenly far hotter than you would expect for the setting. We've burned a lot of food in the last six months.My 20 year old one worked much better.

    Reply

  26. Dennis–great story along with a great recipe. Thank you so much for sharing it! I am printing this one out and look forward to trying it!

    Reply

  27. wow…looks so yummy.. I made this last week but without the liquor.Ur clicks are making me droool….
    Love ur presentation….

    Reply

  28. I'm not from an Italian family and I just discovered tiramisu a few years ago and love it. Yours is absolutely beautiful! 🙂

    Reply

  29. Chef Dennis,
    This looks AMAZING!! I've never made my own tiramisu before, even though I love it, but I think I'm gonna have to give it a try now! YUM!!

    Reply

  30. Thank you, Chef Dennis for another awesome recipe! I made Tiramisu once and gave up on it because though it tasted great, it was all runny! I think I'll give this recipe a try soon! 🙂 Thanks!

    Reply

  31. You just reminded me that I haven't made tiramisu in a very long time. Thanks for the wonderful inspiration!

    Reply

  32. Well, let's just say that that is heaven on a plate and perfectly photographed at that.
    Chef, thanks for sharing such a beautiful recipe.
    🙂 Mandy

    Reply

  33. It looks amazing. I love tiramisu and can't wait to try your recipe. The one I make is similar, but it's just not as perfect as this one 😀

    Reply

  36. I love Tiramisu & enjoy making them. But I found the most difficult part is cutting. Even putting my knife in cold water doesn't help sometimes :<

    Reply

  37. For years I've been searching for the best tiramisu recipe…and I think I've finally found it!!! This is one of my oldest's favorite desserts…I'm printing and saving this. Thanks, Dennis!

    Reply

  38. I agree with Lizzy. I've been looking for a recipe to create one of my favorite desserts. I printed this out and will attack this next weekend.

    Reply

  39. PS…my brand new Jenn-Air oven has had 12 service calls since purchased in November..and it is still not fixed. Just my experience, but I'm not a happy baker!

    Reply

  40. I had a favorite tiramisu recipe, cut from a magazine a zilllion years ago… it disappeared!!! This looks so perfect, thanks for the great recipe!!!

    PS the orange rosemary cake was incredible… shared it with blogger pals this weekend and will write about it… thanks!!!

    Reply

  41. You have me convinced! My husband's favorite dessert is Tiramisu but I have been hesitant (well pretty much terrified) to make it at home. But if this comes from your kitchen I will try it because you are a super-star! Hubby's bday is in May so you'll be hearing form me soon! 🙂 ♥- K

    Reply

  42. I love Tiramisu and I definitely must try your recipe as I have tested out many other recipes not finding the perfect taste and texture for my preference. The photo looks delish! I'l love to see your recipes for crab soup and rack of lamb someday 🙂

    Reply

  43. Its so cool how cooking can help to ground you. Make you think about the things that are really important. Or help you not think at all 😉 It's always exactly what I need. Sounds like your Gramma knew all about that 🙂

    Ace recipe. Thanks so much for sharing!

    Reply

  44. Just from your photography I can tell this would be the best ever! Oh my Chef Dennis! You have me sitting here needing a napkin to wipe away the drool. Wow! I need to try this now!

    Reply

  46. I am super excited to try this! I always thought the difference between tiramisu or really any dessert in europe and the same dessert here in america is the quality of ingredients. I am glad to hear that this tiramisu beats that of your favorite in Italy!

    Reply

  47. Oh Chef!

    I DO love a good tiramisu and thought I had the best recipe! But I think you've shown me up big-time! Here in New England, we love the Red Sox and sing 'Sweet Caroline' during the games … there's one line in the song "good times never seemed so good – SO GODD SO GOOD SO GOOD! That line describes your tiramisu too!

    Reply

  48. And…I just found out how to thank my boyfriend for preparing my taxes. He is going to die over this!!

    PS: We the public demand the recipe for your legendary crab soup!!

    Reply

  49. I have never attempted to make Tiramisu…this looks so fantastic! So pretty! I really love everything you have going on here and your pictures are just gorgeous…as always!

    Reply

  50. Really? It's That easy? I know how to make GF ladyfingers, and have made a spring-like tiramisu, but haven't ever tried the traditional! I think I'm making this for Easter!
    As for the ranges- I'd be happy with any that you mentioned- but I'd go for induction- hands down. With a professional grade hood. Oh- to design my dream kitchen some day. Have fun with your remodel!

    Reply

  51. I have never been crazy about this dessert in particular, but you might sway me to try your version. Sounds great.

    Reply

  52. I have never made tiramisu either, but now I want to try. My Mom had a beautiful trifle bowl, and I'm going to make for her. She never made trifle in the bowl, but just liked the bowl.

    Reply

  53. A bold claim…but I believe you! It certainly looks amazing, and I can see that you came at this from a well-researched perspective. Bookmarking to try!

    Reply

  55. tiramisu always my favourite i love it but never try to make , this looks awesome , i should collect my courage and give a try.. good job as usual;)

    Reply

  56. Dennis, this tiramisu is pure perfection! Great job on it and thanks for sharing. I'll be sure to pocket this one to try sometime this season! 🙂

    Reply

  57. Looks perfect and thanks for sharing a bit of the back story. I think I might give it a go as individual servings in martini glasses.

    Re the stove, I had a GE Monogram stove which was just OK; neighbors had Profile line and had lots of problems.

    Enjoy the remodel-can we see photos?

    Reply

  58. This looks incredible! I love those recipes that take years and many trials to perfect. Can't wait to try this. Thanks for sharing it!

    Reply

  59. I like Mama Jeanette! Chef, you've found a standard for Tiramisu that is spot on…even the lady fingers are perfectly soaked. Not to mention your photographic finesse at capturing the image – a picture that guided my finger to clicking "print" for the recipe. Thank you good man for sharing your sweet story and a bit of your soul.

    Reply

  60. I can't wait to see which stove you pick! It will be fun to see the pics and videos from your new kitchen 🙂 Somehow we have snow today! I still can't believe it. Red Robbins and snow. Have a great week!

    Reply

  61. I'm so glad, and I'm sure all here will agree; forcing you to learn to bake was the right thing to do! 🙂

    Reply

  62. I have been craving tiramisu for MONTHS. Why have I not made it myself? I can't say. No excuse now! Can't wait to hear about your new range!

    Reply

  64. Tiramisu is my all time favorite dessert EVER! I once went on a cruise and ate Tiramisu every single night of that vacation haha – I am definitely for the lady fingers and can't wait to try your recipe (I had only tried Giada's recipe prior which came out wonderfully) ~ and I think you know this by now, but I always love hearing more of "your story"…….

    Reply

  65. I'm not a big dessert eater, but Tiramisu is one of Bev's favorites and I'm sure she'll be trying it soon.

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  66. This looks amazing! I love Tiramisu and finding a great recipe is always difficult. Will def have to try!

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  69. Looks great Chef Dennis! It's so funny, I recently was trying to find a good Tiramisu recipe for a friend. I can totally go a piece of this!

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  70. I would love to eat the whole batch of it! It looks too good, will give it a try for our easter dinner 🙂 Thanks!

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  71. I never thought I liked tiramisu, but then I tried it at my best friend's wedding…it was DIVINE! And I'm sure that your recipe would be even better. You are Chef Dennis after all! Thank you for sharing with me today. Your creations and your appreciation for good food and a full life are inspiring. It is always a pleasure to visit you. I hope you have a bountiful week!

    Reply

  72. Your Tiramisu looks sinfully delicious, Dennis! I love desserts with Kahlua, so I will definitely be giving this a try. There's an award for you at my place!

    Reply

  73. Wow, this looks indeed like a perfect Tiramisu. This is by far my favorite dessert, in all its variations.

    Reply

  74. Dennis, who needs to go to Italy when there's this heaven on a plate? I love Tiramisu if it's well done and funnily enough, the best I've had hasn't been in Italy! I need to try out your recipe, though, Chef. Looks like we're in for a treat!

    Reply

  76. Great story, I laughed about how you went along with the pots and pans. They really lucked out with that decision!! This Tiramisu looks absolutely perfect and I can't wait to try it! This is bookmarked!!

    Reply

  77. This sounds and looks like a piece of heaven on a plate! Tiramisu has always been one of my favorite desserts, but I've never attempted to make it on my own. Your recipe sounds so good and simple that I will just have to now! I also love your thoughts about how cooking has carried you through life…I totally hear you on that! P.S. What type of coffee liquor do you usually use? I assume that Kahlua would be OK?

    Reply

  80. Please save me a slice, I'll be right over! LOL!! I'll bring the latte's! Looks absolutely decadent!

    Reply

  81. Keep on with your stories, we love them and get to learn a little about what made you, you!

    In my previous home we bought it with Jenn-Air appliances, thinking it was a nice upgrade, but in fact they were junk! I think the company may have changed hands since 8 years ago, but I have since switched to Bosch and absolutely LOVE them!! anne

    Reply

  82. Chef D, I only tried the original recipe, without whipped cream.But if you say that this one is very near to the one eaten in Rome, I have to try it!
    Thanks for sharing some moments from your (extraordinary, no doubt)life as a Chef. I think that doing what you like and being payed for this is a luck. So you are a lucky man. 🙂

    Have a nice day.

    Reply

  83. A good tiramisu beats all desserts… I enjoy it so very much. Something about it has always frightened me… so I have yet to try making it at home.

    But now I'm inspired!

    Reply

  85. I have always wanted to try and make this. I have such a hard time finding lady fingers though when I actually need them. I swear the next time I find some I will buy them to make this no matter what!

    Reply

  86. Looks like we hit each others sweet spots today.. you love bacon I love tiramisu.. it was my preferred breakfast lunch and diner when I lived in Rome… thanks for the memories! Hard find properly made here although C makes a great one I look forward to devouring your recipe, too! – A

    Reply

  88. I have been dreaming of tiramisu lately, so reading your post and looking at your lovely pictures has satisfied my initial cravings! Though I like to add a little rum to mine to up the ante. 🙂

    Reply

  90. I should know better than to look at your blog when I'm hungry! Seriously, your tiramisu looks incredible. It is one of my all time favorite desserts and I'm so glad you posted it!

    Reply

  91. Tiramisu is one of my favorites too, and I will definitely make one soon. Looking forward to the best Tiramisu I will ever make. Thanks for the great recipe!

    Reply

  93. I don't know about your other readers but I would love to know your story…from beginning to end. 😉

    Tiramisu is one of my all time favorite desserts. Yours looks light, fluffy and creamy. I will absolutely be trying it soon. Thanks for sharing!

    Reply

  94. This looks fantastic! I've been looking for an authentic recipe for a bridal shower I'm hosting. This is perfect!

    Reply

  96. I was looking for a tiramisu to make about a month ago. I stumbled upon this recipe, and gave it a try. This was my first time making tiramisu, and it couldn’t have been easier. The dish tastes AMAZING. I’m printing this out and keeping a copy for my personal recipe book!

    Reply

    • thank you for letting me know it worked out for you! It is really a good tiramisu! Now that you can make a sabayon you can try my chocolate mousse!

      Reply

  98. Made this today it was amazing got lots of comments from family was really proud of myself as I was terrified to make it but it tastes yummy even if I say do myself worth the time and effort

    Reply

    • Thanks so much for letting me know Farah, I’m so happy to hear it turned out well! It really isn’t as hard as it seems, and now that you’ve conquered Tiramisu, you can give my Chocolate mousse a try, it uses a sabayon too, just a little bit different but oh so decadent!

      happy New Year!
      Dennis

      Reply

  99. Tiramisu is my all time favorite dessert EVER! I once went on a cruise and ate Tiramisu every single night of that vacation haha – I am definitely for the lady fingers and can’t wait to try your recipe

    Reply

  100. Hello,
    Thank you for this amazing recipe. I will be making this week-end for some very dear friends. my very first Tiramisu.( I am going to be very adventurous and will make my own lady fingers. )
    Can’t wait to try your recipe!

    Reply

  101. Chef D, I have to make Tiramisu for next Saturday pot luck dinner at my home. How far ahead can the filling be made? When best to assemble? I am making my own mascarpone cheese. Can I make it today and refrigerate it untill making the filling?

    Reply

    • hi Judy, You can make the cream and put the Tiramisu together 2-3 days before the event it holds up really well. It will set up better if you assemble it the same day you make the cream, but the cream will hold up on its own for at least 3 days also. If you have time Thursday or Friday evening would be your best bet. I’ve never made my own mascarpone, but I have made ricotta and I know that’s only good for 3-4 days, so I wouldn’t make it too far ahead.
      The tiramisu cream is really easy to make and only takes about 30 minutes, assembly is pretty fast too. I actually just did a step by step assembly of Tiramisu a few weeks ago so if you check my posts in the beginning of January you will see that as well.

      please let me know how it turns out!
      Dennis

      Reply

  102. After searching through many Tiramisu recipes on the internet I chose this one and made it for my boyfriend’s birthday dinner last week.
    I looked in two supermarkets for the crunchy lady fingers but had to settle for the softer kind that Ralphs sells in their bakery department. I almost popped them in the oven or under the broiler but didn’t want to ruin them. Would this have worked at making them crunchy?

    A lot of recipes called for Marsala so I substituted this for the coffee liqueur since I already had a bottle in my cupboard. I enjoyed making the sabayon and I’m going to make chocolate mousse for valentines day.

    The Tiramisu was a huge success. It had amazing flavour, good balance of cake and cream, and the lady fingers were just fine. Thanks Dennis!

    Reply

    • I’m happy to hear that it worked for you! I know a lot of recipes call for Marsala, but I was originally taught with coffee and a homemade coffee liquor so old habits die hard. I just love the way it blends with the Tiramisu.

      If you use my chocolate mousse recipe you are going to love how it comes out! I also just did a you tube video of my Chocolate decadence cookies, another sure winner

      thanks again for letting me know how your tiramisu turned out!

      Cheers
      Dennis

      Reply

      • just read in a reply that you made your own coffee liquor! .?? How do you do it? PLEASE post that recipe. I made your fabulous tiramisu, but omitted the coffee liquor because I couldn’t find it readily.

        Reply

  103. Thanks for this wonderful recipe Chef Dennis, definitely one of the best i have tasted! I scaled it down by half to make a 6-inch charlotte the second time i made it.

    I found that it was a little too sweet for me, i tried reducing the sugar to about 3/4 cups but it was still too sweet. Will the results be affected if i reduce the sugar any further?

    I look forward to trying your chocolate mousse recipe soon!

    Reply

    • hi Sharon, I’m happy to hear that you enjoyed my tiramisu! As for reducing the sugar, it does stabalize the sabayon, so there will come a point when you can’t reduce it any further, I would try cutting it back a little more perhaps to 1/2 cup and see how it is.

      You’ll love the Mousse and if you use a good dark chocolate that isn’t too sweet you shouldn’t have the same problem.

      Cheers
      Dennis

      Reply

  104. I made this on two days ago. It’s amazing! I thoroughly encouraging people to use this recipe. We used Kahlua in it.

    Reply

    • Thanks so much for letting me know, I’m happy to hear you enjoyed it! The kahlua does add to the flavors, while not a deal breaker it does make a nice addition.

      Reply

  108. I’ve made this 3 times now and I would say this is, hands down, the best tasting and easiest confection I’ve ever made. It’s actually one of the tastiest things I’ve ever put in my mouth-hole!

    Reply

  109. Chef D., I made your awsome tiramasu and I must say it was just perfect! I even made my own mascarpone (it’s not available where I live) and it turned out just fine. I found it tastef even yummier the next day as all the ingredients and flavors mixed.I got so many compliments, I was so flattered 🙂 thanks to you! I’ll make it again on Saturday for my son’s birthday.

    Reply

    • Thank you so much for letting me know, you just made my night! It is such a delicious dessert, and really isn’t that difficult to make. If you ever want to make it fancier you can set them up in dessert glasses, I’ve even done tall shot glasses of them for parties.
      The only problem you have once you learn to make This Tiramisu is you’ll never be able to order it out again, because ones that will be better than this recipe will be few and far between.

      We have to get you to try my chocolate mousse next!

      Cheers
      Dennis

      Reply

  110. Hi chef,,

    I was excited to try it, and tried it .
    The taste is delevious but the cream was liquied. Although i refregated it gor one day.

    It was like liquid cream, not like yours.

    Do you have any idea why it looked like that.

    Reply

    • hi Fadilah

      I’m sorry to hear that it didn’t turn out. The only thing that comes to mind is that the sabayon was not thick enough when you took it off the heat, or inadvertently added too much liquid to it. Other than not fully whipping the heavy cream, there are no reasons that come to mind. The sabayon itself should have been thick, and the very thick whip cream would have added to it.

      I make this on a regular basis and teach it my online classes and this is the first time I’ve heard it didn’t set up. Years ago I had a recipe that didn’t cook the eggs as in the sabayon and that recipe always turned to liquid.

      I hope you get to try it again, and if you have time I have another version on my blog which shows a step by step process. https://www.askchefdennis.com/2013/01/tiramisu-a-step-by-step-tutorial/

      Dennis

      Reply

  111. Friends of ours made this recipe for dinner a few nights ago, and I devoured my portion! He sent me to this website to get the recipe for myself, and I will definitely be making it!

    Reply

    • I’m happy to hear that you enjoyed my Tiramisu Alison, once you learn to make that dessert, we’ll have to move you on to my Chocolate Mousse!
      Let me know if you have any questions
      Cheers
      Dennis

      Reply

  112. Hi Chef,

    I’ve been wanting to try your receipe but I don’t have an coffee machine at home to make the espresso. Can I use instant coffee or something else as a substitute?

    Reply

  113. i like your memories . Yes , you do have I have always wondered why Whipped cream is subbed for egg whites. With Mascarpone you have allot of cream to start and then to add the calories of whipped cream?…. If you know how to make the sabayon you could heat the egg whites as well.

    If I understand correctly, the only reason to make the sabayon and sub whipped cream is to not have raw eggs.
    I have been making this with the heat method so I can keep the lower calorie, fluffy egg whites.
    I heat my whites with some sugar to about 150-160. I let cool a little and then beat.

    Funny – In the form you are showing, has really only been around since the 1970s as far as I have read.

    Reply

    • hi Mark

      I’ve never tried it with egg white, but the whole eggs add flavor and richness to the dessert, the whipped cream actually does not contain any additional sugar and helps the consistency of the cream get to a state where it will hold well for days and as good as whipped egg whites can be, there not really a substitute for whipped cream and as this is isn’t a dessert that you make every week, I don’t think an occasional splurge will hurt.

      There are many different ways to make Tiramisu, so if you’re method works and your happy with it, I would keep making it that way. As for the recipe, Mama Jeanette had told me her Grandmother had passed the recipe to her before she left Italy so its quite possible no one in the states ever saw it before the 70’s.

      thanks for stopping by!
      Dennis

      Reply

      • Thanks Chef Dennis. It think there is some confusion to the origin since it appears to be similar to other desserts. So you are saying there is a noticeable texture difference with the whipped cream vs whipped egg whites. Yes the method I have learned seems to be the one many use as traditional ie the whites but the heating of both eggs and yolks seems to be the new safer way if one wants to use it. Also many use liquor or as I do, Marsala and I wonder if the amount of alcohol would be enough to kill bacteria if one did not do the heating.

        Reply

        • hi Mark

          the recipe that Mama Jeanette passed on to me, didn’t use coffee liquor I added that in, and when she originally taught me to make a sabayon it was with marsala, it was just never one of my favorite desserts, but her recipe only used espresso. I think the texture difference between whipped cream and the egg whites is the heaviness of of the cream, which does tend to make the tiramisu a little smoother and richer (because of the added fat), but like I always say, it it ain’t broke don’t fix it, and if it works for you and everyone enjoys it, than thats a good thing!
          That’s a good point about the alcohol killing the bacteria. I don’t know if its the eggs that have changed that much or our systems, I still remember the good old days when raw eggs weren’t a big deal….sigh
          I do buy organic free range eggs they are supposed to be less susceptible.. or so they say…lol

          thanks again for stopping by and for your input!

          Reply

    • This is a version avoiding raw eggs, but it is indeed a modern invention, and the cream gives it a much higher calorie count (not that we care, it is so delicious). The original Italian recipe, and the one that I use, uses whole eggs and marscapone, no cream. We never have any trouble with this recipe. It keeps for at least 5 days in the fridge. A great example is on Giallo Zafferano. You might like to try it. I’ll try yours to compare!

      Reply

  114. Hi Chef Dennis,

    I tried your recipe yesterday; it was my first time making tiramisu and it came out delicious! Thank you for the recipe and the tutorial, which was helpful. I used it to double check my sabayon (although I still don’t know why mine was a much lighter yellow than yours appears). It was very good and was relatively simple to make even though my arms got tired from the stirring! Thanks again. I will definitely try this one again.

    Reply

    • hi Vanessa

      glad to hear your tiramisu turned out well! As for the color of the eggs, it can sometimes be the variety. I use organic free range eggs that happen to be brown and I have found the color of the yolk to be much darker than regular supermarket eggs. That could account for the color variation.

      The important thing is that it was delicious! Once you’ve made the tiramisu a few more times the whipping of the eggs will be second nature and won’t seem as tedious.
      Now you can try my chocolate mousse, since you’ve got the sabayon down! It’s just a little different process on the sabayon, but for chocolate lovers it will be a must make dessert!

      Cheers
      Dennis

      Reply

  115. this recipe is amazing! i have had it favorited to my toolbar until i could get help from friends to make it. (im a very hungry pregnant lady who is on bedrest) i was so surprised something that good came out of my kitchen. it didnt last long so i had my husband try his hand at the recipe the next day and still AMAZING! this time we kept quiet about what we were hiding in our fridge 🙂 my husband was a devoted chocolate lover until he tried a bite of this.

    Reply

    • Hi Brandy
      I’m very happy to hear that you and your husband enjoyed my tiramisu! it really isn’t that hard to make, and oh so delicious. if your husband loves chocolate he needs to try my chocolate mousse, it will be the best you ever had!
      Dennis

      Reply

  116. Hey Dennis

    Just a question for you on the final texture of the ladyfingers…after they have soaked overnight do they still have a crunchy texture or do they become more cake like from being soaked. I am making this recipe for Father’s day and my dad swears that his fork should glide through the layers, so I am afraid the ladyfingers will still be crunchy. What are your thoughts?

    Also, all I could find were 3.5oz packages of french ladyfingers at whole foods, I bought two boxes, seems like enough, but I know the weight is off from your 2-12oz packages, you think this is OK?

    Reply

    • hi Debbie

      the ladyfindgers do get cake like after sitting, he will glide through the layers! I think the reason for using the hard Italian brand that are crunchy is that they won’t soak up as much of the liquid making them squishy. French ladyfingers are more cake like to begin with, so I would suggest brushing on the coffee mixture instead of dipping. One of my biggest pet peeves is when I get tiramisu and the ladyfingers are soaked, it takes away from the dessert.
      as for the weight a package I have on hand is only 7 ounces and contains 24 ladyfingers which is a normal count. I know you don’t need two full packs of my size ladyfingers, and you do two layers so just see how many it takes to make one layer in the dish your making it in.

      let me know if you have any other questions
      Dennis

      Reply

  117. Hi Chef Dennis. I will be posting an entry on my blog, http://www.notwithoutmypassport.com, about my love for tiramisu. Despite being a photographer, I have no photos of my favourite dessert! I love these images (delish!) and would like to request your permission to include one of them in my post. I would, of course, give you full credit. Let me know. Thanks!

    Reply

  118. Dearest-est-est-est Chef Dennis! I made your Tiramisu and it was ridiculously amazing! Can’t tell you how thankful I am for having found your recipe online!! It was such a hit at my parents’ anniversary dinner, and I’ve made it twice after that. perfectly every time. I also spiked my coffee with a little extra rum apart from the Kahlua 😉

    Will be rewriting my version of your recipe and posting it on my blog today. Do it give it a look! Thanks a ton! 😀

    Reply

  121. I’ve only attempted to make tiramisu once and it didn’t turn out good.
    I made this recipe yesterday and although it was a huge improvement from my last attempt it turned out way too sweet. I’ll definitely use less sugar next time.

    Reply

  122. AARRGGG!!! First I did not see that I needed the crunchy lady fingers so I used soft:( Plus I was just looking on here to see how long it takes to “really” set up because mine seems really loose. So I just happened upon your tutorial and see that mine is NOT nearly as thick as yours and I was just wondering if it will set up at ALL or just be a yummy soup?? Thanks

    Reply

    • hi Andrea

      if its not somewhat thick it never will get thick. I would say the problem was in the Sabayon and not getting the eggs as thick as they should have been, or possibly using too much liquid. The Tiramisu cream is what you get after adding the marscapone to the sabayon, and it will be like pudding at that point and as it sets,it gets firmer.

      I also do have the step by step tiramisu on my blog, not sure if that’s what you meant by tutorial.
      Sorry it didn’t turn out but as you can tell by the flavor its well worth the effort. You can try freezing the tiramisu cream as ice cream if you have an ice cream freezer, or just making frozen pops out of them.

      Reply

  123. I usually never leave comments on recipes i use but because of the success i had on this one i felt I had to. I made this a couple of days ago for my dads birthday and within one bite everyone was saying the same thing, “This is the best tiramisu I’ve ever tasted!!”. Which by the way is a lot coming from my dad because he is somewhat of a tiramisu connoisseur. So thank you for your geniousness, this recipe is definitely a keeper!! : )

    Reply

    • Thanks Jessica! I’m very happy to hear that everyone enjoyed your tiramisu. If you ever need a good chocolate mousse recipe I have a great one of those too!
      Cheers
      Dennis

      Reply

  124. Hi Chef,

    I’ve made this a few times, always turning out great… however, the last time I made it, I used homemade mascarpone cheese using a recipe online… The cheese appeared to turn out OK, but when everything got folded-in at the last step, the cream mixture got really runny… somewhat like a thick shake instead of being able spoon it out, I poured it out… you think it’s the homemade cheese or did I not whip everything right? After refrigeration, it tasted the same as good as before… what did I do wrong?? Thanks!

    Reply

    • hi Ronnie

      I might think that it was the cheese since it seemed to be the new variable, I know when I make ricotta I have to let it drain overnight before using it otherwise the same thing happens to my Cannoli filling, its too runny. If you think that may be the problem, try making a batch of mascarpone again and see if you can get rid of more of the liquid, it needs to be as thick as whipped cream cheese. The other problem could have been from not having the eggs whipped enough and thick enough or possible that the whipped cream wasn’t thick enough.
      If that ever does happen to you again, take your ladyfingers and line them up in a springform pan (without dipping them in coffee) and pour the mixture into it and freeze it. You can then cut the frozen cream into slices, serve it sort of frozen and it should be wonderful, you can top it with fresh fruit or any type of topping you like. I have also used the cream to make ice cream, using a ice cream maker. That’s another great way to save a mix that won’t thicken.

      Hope this helps
      Dennis

      Reply

      • Thanks for the recipe! I had a similar problem which the whip cream. Was I suppose to let the egg/cheese/sugar mixture cool completely before folding in the the cream?

        Reply

        • hi Cat

          the mixture should have been cooling the entire time you were adding in the mascarpone, the eggs cool off pretty quickly while your whipping them after removing them from the heat so that shouldn’t have been the problem. You want to make sure the whipped cream is whipped fairly stiff.

          Reply

  125. I have to agree this recipe rocks! I did a taste test with Chef Dennis’s recipe and Epicurious’s recipe, both highly rated, but Chef Dennis’s recipe was the clear winner. Whereas the Epicurious version was too buttery by quite a bit, Chef Dennis’s version is well-balanced. So well-balanced in fact that I can see why you could use the cream mixture with any cookie or even have it by itself. Thanks Chef!

    Reply

  126. Question: After the eggs and sugar are cooked, does the egg mixture have to be COOLED before adding tthe mascarpone?

    Reply

    • hi Cathy

      after removing from the heat, you continue to whip the mixture for a few minutes, this should cool it down enough. Mascarpone is fairly thick and blends in nicely to a slightly warm sabayon.

      Reply

  127. The recipe sounds great and the cake looks delicious Chef. I wonder if you have a certain brand of ladyfingers you would recommend? You wrote “…dip the lady fingers into the mixture just long enough to get them wet, do not soak them!” yet even a ‘dip’ will sometimes over saturate an inferior ladyfinger. Any suggestions or recommendations? Thanks.

    Reply

    • hi Troy

      I’m glad you asked about the ladyfingers. You want to find a Savoiardi type lady finger for your tiramisu, not the cake like soft version. Look in any Italian market you may have in your area, or the Italian section of Whole Foods. I haven’t kept to anyone brand buying what ever I find in the local markets as long as they’re the crunchy Italian version.

      Reply

  129. I made this last night to serve today and it was incredible. It’s the first time I’ve ever made Tiramisu and it was a complete hit.
    I’ve uploaded a picture of my final creation here: http://oi42.tinypic.com/9uovw8.jpg.
    Thanks so much for the brilliant and easy-to-follow recipe! 🙂

    Reply

    • hi Cindy, it looks amazing and like you’ve already enjoyed a plateful! I hate to admit when I make it,it even ends up as breakfast!
      thanks so much for letting me know how good it turned out and for sharing a picture!
      Dennis

      Reply

  130. Hi Chef Dennis,

    I gave a try at your recipe for 11 people so I doubled the amounts.

    The eggs seemed thick and velvety (so ok)
    Then I mixed the mascarpone and still got a thick mixture.

    When I folded the wiped cream it was a bit more light/airy but I think it got a bit too dense.

    What is the expected consistency for the final mix?
    From your final product pictures I think I folded a bit too much but I had too many lumps of cream so I kept going.

    Any tips?

    Thank you, best regards from Portugal!
    João

    Reply

    • Hi Joao

      the finished product should have a consistency of a mousse, its should be easily spreadable but as it sits it will firm up a bit more. You do want to fold all the cream in, just do it gently so as not to break the whipped cream down to much.

      The mascarpone may have made it more dense than you expect. If you have any images of your finished product let me see what it looks like.

      Dennis

      Reply

      • Thank you for your feedback, the consistency before I poured it was closer to a custard.
        I will take photos tomorrow at dinner.

        What is supposed to be the consistency of the mascarpone?
        I do think i made a mistake using a smaller bowl for the egg mixture since I had to put the mixture into the big bowl with all of the wiped cream and fold.
        The correct way would have been to fold the cream into the egg mixture little by little to prevent white lumps that require too much mixing correct?

        Thanks again and I will try and share the pictures tomorrow

        Reply

        • A custard is a good way to describe it, but in a creamy solid state. I would agree that you should have added the cream into the sabayon, instead of the other way around, and also do it 1/3 at a time working the cream in gradually. It will blend easier that way.

          Reply

          • Hi,

            ended up forgetting the pictures but after setting turns out the mixture got more airy. So if I fold the cream more carefully next time it should be fine.

            Turns out the biggest mistake I made was soaking the lady fingers too long.

            I didn’t realize how much liquid they soak up in a second… when you say get them wet its literally dunk’em and remove fast…

            Going to give the recipe another try one of these days see how it goes.

            Thank you for all the feedback, best wishes
            João

          • Hi Chef Dennis,

            I’m doing the recipe again today to take to family lunch tomorrow.

            I didn’t write down the conversions the last time so I was double checking.
            I notice that it is a question you are asked, here is the website I used, it converts for all kinds of ingredients and you can insert the exact amount you want to convert
            http://www.convert-me.com/en/convert/cooking/

            The conversions seem close to the portions they are sold in

            1¼ cup mascarpone cheese
            Didn’t find a direct conversion but seems to be around 300g for cream cheese
            They sell it here in Portugal in packs of 250g which is what i used last time if i recall

            1¾ cup heavy whipping cream
            around 400ml which is exactly 2 packs of cream (I use fresh ones)

            Also I have a question, I noticed some recipes use alcoholic spirits to give it a punch and I happen to have a small flask of sugar cane Rum that was given to me from the Dominican Republic if I’m not mistaken.

            Would you think it goes along with the recipe?
            I would prob just add 2 or 3 table spoons to the coffee.

            Thank you, regards
            João

  131. this is amazing! making for guests tomorrow night – the last ones said “best tiramisu ever!” and I totally agree. thanks.

    Reply

  134. Thank you Soo much for sharing wonderful recipe I made it big batch and it was algone second day now making again 🙂 my kids loved it so hubby did 🙂

    Reply

  135. My daughter Hailey and I tried Chef Dennis recipe today for “The Best Tiramisu You Will Ever Make”…and it is! the recipe was easy to follow, the process not too time consuming and between the two of us we created a lovely and delicious finished product. Thank you for sharing a recipe that will now become a family favorite and a fall tradition for Hailey and me.

    Reply

  136. Quick question Chef D, do you throw the yolks in there while the bain is over the water or do you take it off and then whisk the yolks?

    Reply

    • I would whisk them first then put them over the water and whisk them, removing them as needed so they don’t make scrambled eggs. But you want them over the water some of the time while you whisk to cook the eggs.

      Reply

  138. This is the best recipe I’ve found for Tiramisu!. All of your other recipes look wonderful too, and I’m looking forward to trying them. Have you posted the recipe for the crab soup you mention in the story above?

    Reply

  140. I made this recipe last night and the flavor was fantastic! My problem was the cream layer came out a little too runny. Did I do something wrong in the mixing or the beating? Thanks for your advice!

    Reply

    • hi Leanne

      its possible the sabayon didn’t get thick enough , or the whipped cream wasn’t quite thick enough. Those are the only two reasons I can think of. The cream should be pretty firm when done, and then once it sits for a while it sets up even more.

      Reply

      • hi Chef
        Can i make the Tiramisu without cooking the egg yolks? I want to keep the recipe as quick and simple as possible and i don’t mind raw eggs.

        Reply

        • Livia, I’ve never made this recipe using raw eggs but I don’t think you’ll get the same thickness without cooking the eggs and the finished product won’t hold up as well. You also have to be careful about eating raw eggs.

          Reply

  141. If in doubt, or still searching for “the” perfect tiramisu recipe to try… MAKE THIS! For those of you looking to scale up… I made a 1.5x recipe to fill an 11×8 baking dish at three layers instead of two. Kept all proportions intact. Tasted incredible, looked amazing and cut beautifully.

    Reply

  142. I’ve made this Tiramisu 3 times and making it again on Thursday with my daughter, one for her to take home and one to stay here so my husband can take it to work in his lunch all week. This Tiramisu is amazing. I followed the recipe exactly. Use Savoiardi lady fingers, they are crisp enough on the outside and soak up the liquid perfectly without becoming much like cheaper lady finger brands which are soft to begin with. Even the first time making it, it came out fantastic. I’ve eaten a lot of tiramisu, this is the best I’ve ever had.

    Reply

    • hi Leanne, You can either make a larger pan by adding 1/2 more of each product or serve smaller portions to make 12 out of the original recipe. I will say that everyone will love this dessert so you might be better off making more!

      Reply

  144. This is delicious. I made one small adjustment which was to sprinkle cocoa powder on the first layer in addition to the second layer. I use Ghirardelli unsweetened cocoa powder.

    Reply

  145. Wow. This is really, really good Tiramisu. I made it for a dinner party and it was an absolute show stopper. Everyone left with a copy of the recipe. The only alteration I made to the recipe was using dark rum instead of coffee Liquor, which I do not keep on hand.

    Reply

  146. I never made Tiramisu with Whipping Cream. It sounds so delicious. I will surprise my Friends next Saturday with this one. It sounds so good!!

    Reply

  149. I made this recipe last week and it was SOOOO good! turned out perfectly just like you said! Great recipe, thank you for sharing!

    Reply

  150. I just made this today & tried it this evening. It’s very nice, the best I’ve eaten. I even stuffed up the recipe slightly, but it still tastes great. I will definitely be making this again.

    My wife, who doesn’t like coffee, had some & was impressed. 😉

    Reply

  151. THE best recipe!!! Use for large group dinners and to take to dinner parties, always a HUGE hit. Hands down best tiramisu recipe I’ve ever used!!

    Reply

  152. This is such a wonderful recipe! I made this for my friend on her birthday and we had this instead of cake, which is why I had to double the recipe to make sure there was enough for everybody. I did not have a double boiler, so the egg process took a little longer because I had to use a bowl over boiling water instead, but it was worth it in the end. it was so good that my friends were clamoring for second helpings. Thank you 🙂

    Reply

  153. Thank you, Chef. This went over so well at the office Christmas party that one co-worker wound up hiding it so she could enjoy a piece at home with coffee.

    Reply

  155. My wife and I LOVE tiramisu and it has become my favorite dessert. I just made my first tiramisu using your recipe for a pot luck dinner at work and made extra to leave at home. We love it and I think it will become a regular. I will definitely be making it again for Christmas dinner.

    Reply

  156. Overall, I was very pleased with the result of this recipe. I thought it was light, easy, and addictive! The only thing I would change is the sugar. I made three versions of this recipe, and I found that I liked the flavor with about 2/3 of the suggested sugar because it helped bring out the tanginess of the marscapone. (Although the sugar did seem to help it set) A dash of salt added to the cream also helped balance the sweetness, as well. One more thing: I really think it’s best to allow the egg yolk/sugar mixture to cool in the fridge until room temp or colder before mixing with the other ingredients. If it’s too warm, it makes the entire mixture less fluffy.

    Reply

  157. When u add the mascarpone cheese to the egg yolks the cheese must be room temp.?
    How about the sabayon ? It has to be hot right off the heat or warm or cool down a bit before adding the cheese ???
    THANKS

    Reply

    • Diana
      as you whip the egg yolks to thicken the mixture is cooling, so no further cooling is necessary. Having the mascarpone at room temperature is a good idea, I usually have it sitting out from when I begin the process so its more than likely not room temp but not as cold as taking it out of the fridge.

      Reply

  159. Wow, made this yesterday for Christmas. I purposely made too much so I could make two little portions in wine glasses to try last night. A.MA.ZING!! Best Tiramisu ever. My husband loved it. I’ve tried loads of different receipes including Heston’s, Nigellas, Jamie Oliver etc and this is by far the best. Making it using the Sabayon method is what makes it as the sugar completely dissolves and then whips up into a glorious fluffy creamy layer. I grated some dark chocolate in the middle too. Can’t wait to eat more tomorrow.

    Reply

  160. I had never made tiramisu before but I wanted to serve it during the Christmas holidays. This recipe was very easy. I doubled the ingredients and didn’t add any alcohol. I made it the night before. It was delicious and the texture was perfect. All my guests raved and I was proud that it turned out so well. I will make it again. Thanks for the recipe!

    Reply

  161. Dear Chef….
    I made this tiramisu for the first time and let me tell you it was a hit with my family for Christmas!
    (I was a birthday too…so we add a candle and sing happy birthday too!!)
    Only a question….the espresso should be sweet? I did not add sugar to it…but I thought maybe I should.
    The sabayon was challenging in the way we are so used to use machine for everything, (even though I did cookies without electric mixer) so those 10 minutes in the ‘baño Maria’ was cruel in my arms….but the pain was justified when I saw the expression on my love ones in the first bite.
    Thank you so much for sharing your recipe….I will do it again soon!
    Have a wonderful 2014! xoxo

    Reply

    • hi Karina

      thanks for letting me know your family enjoyed my tiramisu, and what a great birthday cake! As for the espresso no it shouldn’t be sweet, if you used Kahlua that sweetened it up a bit, if not the contrast in flavors just adds to the dessert. Sorry for the cruel and unusual punishment whipping the sabayon but as you tasted it was well worth it!
      Have a Happy and Healthy New Year!
      Dennis

      Reply

  163. Hi Chef, the recipe looks sooo yummy can’t wait to try it…
    I have a question; can i use thick cream instead of whipping cream? if so, do i need to whipp it before i add it?

    Reply

    • Rosa I have never used thick cream, but if it does whip well I would guess you could use it. You do need to whip the cream to a good thick consistency, that’s what helps keep everything bound together, otherwise it won’t hold its shape as well.

      Reply

  164. I made 1/2 the sabayon recipe, folded in the mascarpone and then the slightly sweetened whipped cream. Even this altered version was delicious in my tiramisu-approximation dessert ( made with a cake mix).

    Reply

  165. My daughter has been bugging me for months to make tiramisu, and I have been putting her off because I thought it would be too difficult. Then she showed me your recipe and we decided to give it a try. It was very easy to make and utterly delicious. The texture was perfect, the balance of flavours heavenly, just as you said! Thank you so much!

    Reply

  166. Hi Chef Dennis – I found your page by accident and tried it out yesterday. The silly whipping cream I buy from Malaysia sometimes doesn’t whip (Anchor, NZ brand) so I ended up with a semi hard cream. Had to add gelatin to save it, but the end result looks just like your picture! I am writing here to thank you for sharing the recipe… tastes yummylicious!

    Reply

  167. I made this recipe for the first time for a New Years Eve party at a friends house. I have made titamisu before but wasn’t crazy about the recipe. Not sure if I decided to make the recipe because of Chef Dennis’s story, the photo or the ingredients, probably all three. For New Year’s Eve I made two batches and the first was done with only one row of lady fingers in each layer and the second with two rows of lady fingers in each layer. The recipe didn’t say which to do and the printed black and white recipe and looking at the photo I couldn’t tell but the two rows per layer came out much better than the one. Although both were great and received rave reviews from everyone, even those who don’t usually eat desert. The one error in the recipe, I found, is it says to use 2-12oz packages of lady fingers. This is impossible because lady fingers come in 3oz packages and to use 8-3oz packages would be way too many. I wound up using 2-1/2 – 3oz packages which was just enough for this recipe. Unfortunately I still have 10 packages left over so I’ll be making titamisu for some time to come. Made it again today so I’m on my way to using them all up.

    Reply

    • hi Joe thanks for the heads up on the ladyfingers, I just checked my packs and they are only 7oz. I’m thinking you may have bought the cake style which are much lighter and not the the Italian style. My recipe did mention repeating the process with another layer, I did add ladyfingers and cream after that to help avoid the confusion. Thanks so much for your feedback and I’m glad you did enjoy the final result.

      Reply

      • Chef,
        I had no idea there was more than one type of lady finger. I’ll have to look for them now that I know. But, if your packages are 7oz each should the recipe be changed? I did repeat the process but still could not use 24oz of the type of lady fingers I had. Otherwise I would have wound up with more lady finger than sabayon.

        Reply

        • thats an easy enough mistake to make Joe, and I did change my weights to 7 oz each on my ladyfingers, so two packs of them would be what you need. You will have a few leftover.
          as for your extra ladyfingers you could make a Charlotte or use them for decoration around a layer cake, I’ve seen the soft version used for both of those desserts

          Reply

  168. Chef Dennis – this was worth the wait. I book marked this recipe back in July and finally was able to make it last week. It was going to be a Christmas dessert but my wife made here special Christmas dessert. We had the Tiramisu this past Friday; my son and his girl friend stop by to join us for dinner. It was superb. I had made it the night before and that in itself was a great experience, the sabayon was fun to make, and also delicious. W had never tasted mascarpone cheese before, light and smooth – we had some on cinnamon toast the next morning. We used Tia Maria with the espresso and after it soaked in overnight, your Tiramisu was to die for. Thank you for such a wonderful recipe, my next pleasure will be your Chocolate mousse!

    Reply

    • Thank you John, you really made my day with your comment! I’m very happy to hear how much you and your family enjoyed the Tiramisu it truly is an exceptional dessert! Have fun with Mascarpone now that you found it, I like using it in Cheesecakes, and Cream Cheese Frosting as part of the mix to make them creamier. And of course in Cannoli’s with a good dry ricotta! If you ever make Cannoli’s remember the secret is to use superfine sugar not confectioners.

      Happy New Year!
      Dennis

      Reply

  170. Made this last night with my partner and it was delicious, my partner added a bit of kahlua to the marscarpone/egg mixture, which didn’t overpower the taste. We were so eager that we instead set it in the freezer for just under an hour, but I’m sure tonight’s leftovers (now in fridge) will be even better as all the flavours would have combined and the lady fingers will be softer. Also grated Guylian 72% dark chocolate instead of cocoa powder for the top. Highly recommended and eggs aren’t what you call raw for all you anti-raw egg eaters! Will definitely make again.

    Reply

  171. Chef Dennis,

    I found your blog looking for a good tiramisu recipe, when it comes to desserts I’m a bit of a snob so a “okay” recipe just wasn’t going to cut it.

    Not that a bunch of people haven’t already said it, but this recipe is AMAZING! The texture…the balance of flavors … they’re excellent, and my wife (who as a rule hates the taste of anything with liquor) agreed wholeheartedly. I look forward to enjoying more of your site!

    -Chuck

    Reply

  172. Can I use for this recipe homemade heavy cream (mixing butter and milk together)? in my country there is nowhere to buy an original heavy milk 🙁

    Reply

  173. Tiramisu is my and my husband’s favorite dessert. We try it wherever it’s on the menu, and more often than not we are disappointed. So, i wanted to find a great recipe to make for his birthday last night! I tried this one, and even though I messed up the first part a bit (some of my egg cooked in the process 🙁 ), it was STILL delicious and everyone raved about it. Will save and reuse this recipe again and again for sure! Thanks Chef!

    Reply

    • sorry to hear about the little mishap with the eggs, but I’m sure it will get easier each time you make it and I’m very happy to hear that everyone enjoyed your Tiramisu! Thanks for letting me know Tammi!

      Reply

  174. Hi chef, i love this recipe! Tried several times and everyone love it! But there was a time the white part turned out very runny. Any suggestions where i did the mistake?

    Reply

    • hi Kathya If the eggs weren’t thickened enough or the whipped cream wasn’t stiff enough both of those could cause the mix to be runny. I also have a step by step post on tiramisu that you might want to check. You can see how each part should look

      Reply

      • Found the step by step! That explains a lot, thank you chef!

        Btw, if i want to add some baileys, is that okay to put them in sabayon mixture or whipped cream? If one of those way could work, whats the ratio?

        Reply

          • Can it be frozen up and thawed overnight in the refrigerator if i accidentally make it too many? If can, how long can i keep them frozen?

          • Hi Chef, its me again 🙂

            Im wondering, is there any way i could substitute the lady fingers? Do you have the recipe for that? I found it a little bit difficult and a bit messy to break lady fingers into pieces and assemble them in a small cup/glass. I want to make it neat.

          • hi Kathya
            I don’t have a recipe to make ladyfingers, but you could sub another plain cookie that you enjoy just nothing with too much flavor or sweetness. you could also use a sponge cake cut to size. It may not be exactly the same but should be close enough.

  175. I made this tiramisu recipe for an Italian meal last night and it was fantastic. The only difficulty I found was cooking the sabayon for 10 min made it too thick…..probably 7 min would do. I’m not quite sure how thick it is supposed to be.

    Reply

  176. During the holidays, I made Chef Dennis’s Pumpkin Crunch Cake for one party & his Tiramisu for another. They were both fantastic! { And I never liked Tiramisu before this one. } I made my own Lady Fingers & mascarpone for both recipes. Everyone, about 26 people, raved about them.. I have become your follower as you seem to prepare the kinds of dishes I like to make for guests. Thank you so much for posting these recipes. They are keepers!

    Reply

  177. I made this yesterday for an extended family Italian Feast and it was absolutely wonderful! Everyone raved on how good it was. Thank you!

    Reply

  178. hi there .. i’v made it few minutes ago … it looks delecious .. i havent tasted it yet but i tasted the cream and its like a dream

    thank youuuuu

    Reply

  179. Whow this was really good.
    I made 50 of these little suckers in shot glasses for a 50 th. Added just a little pure vanilla to mixture and used Madeira cake so I could cut it to fit glasses.
    The left over mixture I spooned into eclairs. Double whow, two desserts in one.
    What a success.
    Cheers

    Reply

  180. Hi, Ive been making tiramisu for a long time, but wanted to try out a new recipe and came upon this one. IT IS AMAZINg except for one thing. I found that the amount of sugar for the sabayon was too much. Several times the sugar did not melt properly and I ended up with a crunch mess. I scaled it down to about 3/4 cup, adding only 1/2 in beginning and then slowly adding in the rest while it is on the heat. I also found that whipping the eggs and sugar for a few minutes helps make the sabayon more fluffy and ensures the sugar melts properly. I’m almost done today and my dad is going to be one happy man tonight….his FAVORITE DESSERT!!! THanks for a GREAT recipe!!!

    Reply

    • Happy to hear you tried my tiramisu, and as always feel free to change it up a bit to better suit your needs. I hope your Dad enjoys this amazing dessert, Martina and thank you for taking the time to share your tips!

      Reply

  182. Chef , I have made this five times , only got it to turn out correct the 1st time , help me!!! My consistency is off , have followed the recipient to a tee , the the last four times it’s been to thin , does not have that buttery texture it should . Think the problem is my temperature related , but have tryed cooling it down and that has not worked. Egg and sugar mixture is could be the problem , it keeps turning out to thin and not buttery , more like a very heavy sweet creamy mess ! Please help me !! Thanks Jesse

    Reply

    • hi Jessie
      from what you describe you are not heating the eggs enough or whipping them long enough. This process needs to be followed very closely using a double boiler method to heat with continuous whipping. That is the only way you’ll get that thick rich cream to form. Its not as much about cooling it down as it is getting a thick sabayon to begin with. Adding the mascarpone at that stage will cream it out giving you that thick pudding texture.

      Reply

  183. I just made this recipe. The mascarpone filling/cream tastes A-MAZING, even though it’s probably a bit too runny, so I’ll whip the heavy cream more next time. But here’s my two problems: First, for an 8-inch square pan, I was only able to use one 7-oz package. There was no room for the other. One layer on the bottom took up one bag and the second layer took up the second bag (of the 7-oz package). And there was far too much cream, it spilled over. Is it really supposed to be an 8-inch square? How deep should the pan have been? How are people fitting in the two packages of lady fingers?? It’s in the fridge now, so we’ll see how it turns out, I’m just worried about having used only one package…. Second, even though I just dipped and removed the lady fingers very quickly, I used up the whole coffee/kahlua liquid after the first layer, so the second layer had very little liquid in it. Does that mean they’ll stay crunchy? Is there a trick to making the espresso/kahlua mixture last for one package (let alone the two I’m supposed to use).

    Sorry for the long message. It’s my first time making tiramisu and I’m just wondering if I screwed it up so much that I shouldn’t serve it tonight…..

    Reply

    • hi laila
      first it shouldn’t have been runny at all, perhaps the eggs needed to be thickened a little more and the whipped cream. The whipped cream needs to be as thick as it would be if using plain. As for the ladyfingers dipping them just enough to get them wet and not saturated would have made a little difference but I did increase those amounts. Next try a 9″ square that has been working better for me as well.
      Lets hope it firms up enough to cut it, if not, you can always freeze it and cut it frozen, then serve it just partially frozen.
      hope everyone enjoys it.
      Dennis

      Reply

      • Thanks so much for your answer! It was actually delicious. It firmed up fine! I’ll try it again in 9″ inch. But everyone loved it! Thanks again.

        Reply

    • Laila,
      I actually solved the kahlua/ espresso mixture by just doubling it. I always ran out too.

      Joe

      Reply

  184. Made this the other day (first time making tiramisu) and as you claim it IS the best tiramisu you will have, I found it easy to make , and my family members all drooled over how good it was, and are wanting more this coming weekend !! , so unless you are willing to make it a full time job ,I suggest you don’t share With anyone. LOL

    Reply

  185. Thank you so much for this recipe! First time making it and my family loved it. I was just wondering if there is a substitute for mascarpone cheese?

    Reply

  186. Excellent recipe. Too sweet for my liking. This is the best recipe I’ve used. For my next batch I will add 1/3 less sugar.

    Reply

  188. This looks beautiful! I plan on making it for Easter, but I was wondering how you remove it from the pan. Thank you!

    Reply

  189. Chef,

    I want to make the tiramisu this weekend. Other recipes with the similar quantities of each ingredient call for a 9×13″ baking dish, where your calls for a 9″ pan. Will it all fit?

    Reply

  190. I want to make this recipe for my boyfriends birthday and I’ve had no luck finding ladyfingers! I’ve checked trader joes, food lion, and Harris teeter. I’m in charlotte, NC by the way. Next I will try whole foods or an authentic Italian market. That is what has seemed to be the consensus on google. But I’ve also seen that a ladyfinger can be sponge cake or a harder cookie. What is best for this recipe? Thanks!

    Reply

  191. I tried your recipe last week and it was a major hit!!
    It was even Italian-approved by my Italian coworker!
    I will definitely be keeping this recipe forever!!!

    Reply

  192. One of the best Tiramisu recipes I have tried…was even able to tweak it with using orange juice and chocolate liqueur instead of the coffee…so glad I came across this website!

    Reply

  193. What is your recommendation for the best espresso do I use instant or get a tall espresso from the coffee shop?

    Reply

    • hi Becka

      you can use instant espresso or just strong coffee to make the tiramisu there’s no need to go out to buy it, I keep a jar of the instant around for baking so sometimes I just use that if I don’t have beens ground, or if I have leftover coffee I use that.

      Reply

  194. Hello,

    I LOVE tiramisu and would love to make this for my 95 year old Italian Grandfather this weekend. The only thing is we tend to light very lightly sweetened tiramisu. We aren’t big on sweet desserts.

    Would putting in just a half a cup of sugar be ok with the eggs? Or would this damage the consistency of the sabayon?

    Lastly, can I add rum to the sabayon?

    Thank you so much! Let you know how it turns out! 😀

    Reply

    • hi JT

      you can try the half cup, it shouldn’t affect the sabayon. And you can use Rum in the Sabayon as well.

      I look forward to hearing how it comes and how your Grandfather enjoys the dessert.

      Dennis

      Reply

  195. It’s the second time i have made this receive. Absolutely love it. Added some grated dark chocolate in between the layers and sprinkled some on top instead of cocoa. Thank u for this amazing dessert.

    Reply

  196. I made this today and had half a package of lady fingers left over- bought the 7 oz size, as specified. I even turned them on their sides to stuff more in the pan. My 9 in square pan has higher then usual sides which is a good thing because the pan was full to overflowing. I was only able to buy 8 oz size of mascarpone, so I had to buy two to get 1 and a quarter cups. I would suggest changing the amounts to fit a 9 x 13 pan, thus using up all the lady fingers and cheese. But it tastes and looks divine. The pieces cut well and hold their shape enough to look lovely on a plate. Thanks for the great recipe.

    Reply

  197. HI CHEF DENNIS , I REALLY ENJOYED LOOKING AT YOUR TIRAMISU RECIPE !!! I AM REALLY PARTICULAR TO YOUR PEACH AND RASPBERRY DESSERT. I FORGOT WHAT IT IS CALLED !!!! I HAVENT MADE IT YET . I KNOW IF I MAKE IT , I WILL EAT IT . I AM ON SOMEWHAT OF A DIET RIGHT NOW. I MEANT TO ASK YOU, IS THERE ANY WAY I CAN E-MAIL YOU TO ASK ABOUT YOUR CULINARY STUDIES , IF I WONT BE PRYING TOO MUCH . I WANTED TO ASK YOU IF YOU WENT TO ANY CULINARY INSTITUTES AND STUFF .

    Reply

    • hi Lauren

      thanks for stopping by and I’m glad you like my Tiramisu. As for culinary school, I do have a food service degree but my culinary studies were done via two apprenticeships.

      Cheers
      Dennis

      Reply

  198. Hi Chef Dennis,
    Tried the recipe again for the 5th time. Still tastes great and well liked by hubby and family. But I still get the texture to be like urs. Mine is still runny and end up moouse-like. Whipped till stiff peaks – have tried to whip longer, it turns into liquid. My heavy whipping cream is 35.1% fat. I don’t know what’s wrong. Would u be able to advise?

    Reply

  199. Hello Chef!
    I have a querie…or two!
    My husband cannot have any alcohol so I’ll be omitting that…should I add any extra coffee?
    Also…I have no espresson machine so was thinking I’d use an instant coffee to make a strong amount…I think it would be stronger than regular brewed coffee. Do you think that will work? Not AS nice, I know!
    Oh…make it three queries…
    I have a glass-top stove, not gas…would it be best, with the double boiling, to bring the water to a simmer before I start the yolks/sugar? I will be using a stainless steel bowl over a pot, as no double boiler. I enjoy cooking but don’t have every toy out there…must get creative with what I do have!!!
    Thanks in advance!
    Alli

    Reply

    • hi Alli

      you do not need to use the alcohol, and just replace it with more coffee. Instant coffee is fine and just make it a little on the strong side. As for the double boiler that exactly how I do it so you should be fine.

      let me know how it turns out.

      Dennis

      Reply

  200. I’m drooling! I have an amazing recipe for tiramisu – very similar to yours. It coffee and coffee liqueur for the lady fingers but adds Marsala in the cheese portion. I serve it on raspberry coulis and shave dark chocolate overtop. So delish.

    Reply

  201. the most yummy tiramisu I’ve ever made! dintre toate variantele de tiramisu pe care le-am experimentat,aceasta este cea mai buna!

    Reply

  202. Hi – This recipe looks great – i was debating the cream vs egg whites as well. My question – when you are done whipping the eggs with the sugar over the double boiler, do you need to cool them? It seems like it might get very loose if you mix the mascarpone in with hot egg yolks?

    Reply

    • hi Diana

      towards the end the eggs are off the heat somewhat and as you whip they are cooling down. The eggs won’t be extremely hot and will cool down enough to mix the mascarpone in after a few minutes

      Dennis

      Reply

  203. Your recipe is pretty awesome! Would just like to know–>
    what quality of sugar should be used—granulated sugar 1cup or powdered sugar 1cup or the superfine ones??? and–>
    how much sugar should i use if i am using sweetened whipped cream?
    I am planning to make this for my mom’s birthday….please help!

    Reply

  204. Omg so good! I doubled it for book club, they loved it! I did cheat and add one more ingredient.. A bit of vanilla to custard, it was fabulous! I’m making this next week for hubby’s birthday.

    Reply

  205. Hi. I will be doing this Tiramisu tonight. If I have well understand, you do not use the eggs white!. I am right. Please advise

    Reply

  206. I came across this recipe about a year ago. I have made multiple times exactly as written , with great success. I feel it’s only right to visit this page and thank you for a great great recipe. Every time I make this Tiramisu and serve it, I’m guaranteed that someone will take a first bite, look at me in shock and then declare it’s the best Tiramisu they ever tasted. Never fails.

    Reply

  207. Absolutely fantastic! After making a couple of times it becomes easy and is always the best Tiramisu that me or my family have ever had. Thank you for sharing this with us all.

    Reply

  208. Chef, where i stay we only get pre-sweetened whipping cream, so how much sugar should i eliminate from the sabayon? Have already roped in all the ingredients.

    Reply

  209. So can i increase the mascarpone cheese and decrease the whipped cream? to balance the sweetness?
    Take 400grams of mascarpone cheese then how much cups of sweetened whipping cream should i use?

    Reply

  210. Thank you SO much for posting this recipe. I followed the directions exactly and my tiramisu turned out PERFECT. It held together and tasted wonderful! This is a gem of a recipe! Many many thanks!

    Reply

  211. Hello Chef Dennis,so great to find this Tiramisu recipe which doesn’t use the raw egg.When I whip the egg mixture after removeing it from the heat,should I use a electric mixer or only by hand?Looking forward to your reply,thanks a lot.

    Reply

  212. I made this recipe last night for our Thanksgiving dinner today — it was fantastic! I followed the recipe exactly and everyone loved it! thank you

    Reply

  213. I scrolled all the way down here to say that I love this recipe! I look for it every time my boyfriend wants tiramisu from whole foods. I also get my lady fingers from France so they say, on amazon. For a good deal.

    Reply

  214. This is truly the best recipe for Tiramisu!
    I tried some before but it was always too creamy or too watery!!
    This was perfect! Thanks you chef dennis!!

    Reply

  216. Decided on a whim to make homemade tiramisu this weekend and your recipe caught my eye – I was wary of recipes using raw eggs (not that I’m that concerned about salmonella these days but something just seems gross about eating raw eggs).

    We have struggled with finding a “take-out” tiramisu that is any good, so I have high hopes for this recipe, it certainly looks delicious. I’d never made a sabayon before and while it turned out nice and thick, I don’t know that I got all the sugar incorporated properly, as it was still a bit granular coming off the double boiler.

    I think the mascarpone got short-changed as well, as in an effort to soften it before mixing it actually completely separated. I got it beat back together again, but now being more a melted mascarpone. I thought about adding some more but opted not to.

    Lastly, was not able to find lady fingers around here (which is crazy) so I had to substitute another rectangular, biscuit-type cookie I found called Biscoff. It will likely change the taste some, but it’s rectangular and crispy enough to hold up to the coffee, so we’ll see how it goes.

    It’s sitting in the fridge now, setting up – I think it will taste good, but will it taste like tiramisu? We’ll see. Thanks so much for the recipe, even if this one doesn’t take I’m sure
    I will try it again.l

    Reply

  217. Just a quick doubt…

    What to do with the egg whites? There is no details of what to do with them, I did’t use the egg whites but I have seen other recipes and they do use the egg whites. Someone can clarify this doubt?
    Thanks

    Reply

  218. I just followed your Best Tiramisu recipe, and it was so divine and delicious. It was my very first time to try then I was successed because I love to cook and bake. Thank you chief Dennis!,

    Reply

  219. Absolutely THE BEST!!! I highly recommend letting this set up overnight. I made two pans of it…served one after 5 hours and it was excellent. But, served the second one the next day and it was amazing!!! The lady fingers puffed up like a delicate sponge cake and the cream was firm and all of the flavors were melded together. Definitely a keeper!

    Reply

  220. I made this to bring to a work function. It was a huge hit. Everyone loved it. It was exactly like something you’d find at a very fancy italian restaurant. Thanks for sharing.

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  221. When you say you dust this with coco, how much exactly do you use? I know you call for one tablespoon, but in the image it looks like a lot more. Just curious how much you used for this? I want to try tonight!

    Reply

    • Gina you should place the cocoa in a shaker or a very fine sifter and cover the top of the tiramisu lightly. Be careful not to make the layer too thick because the cocoa has a tendency to make you cough when it goes down.

      Reply

      • I am planning on making this on Sunday along with my lasagna. I’ve never made a tirimisu before, and I was wondering if it would work in a trifle bowl? Would it just fall over and turn into a mess? I just thought it would look pretty that way. Perhaps I should stick to a regular baking dish? Thanks in advance!

        Reply

        • it would look nice in a trifle bowl but you would never get it out so it looked good when serving, and part of tiramisu is the presentation. I would stick with a baking dish, the end result will impress your guests more.

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  222. This is a show-stopper! Best tiramisu that I have ever made or tasted! I have used your recipe about four times, and it is now a classic in our home. The ONLY thing I do differently is I break the lady fingers & put it in little 4 ounce glasses. It helps it to go a little further, otherwise my people would take GINOURMOUS portions!

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  223. Thank you for the advice, I think I will just stick to the regular dish. One more question… My guests are all chocolate lovers, I was thinking of adding a layer or two of chocolate ganache. Do you think this would add to or take away from this recipe? If you do think it will work, where would you put it so as to maintain the integrity of the dish? On top in place of the cocoa powder, or in between the layers? Thanks again, I can’t wait to make this happen!

    Reply

    • I don’t think I would add a layer of chocolate to the dessert, its not going to make the dessert better and may detract from the taste of tiramisu. I would just make a seperate chocolate dessert and wow your guests

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  224. Merry Christmas, Chef Dennis! This is a gorgeous recipe. I’m making it for Christmas Day.
    I’m gluten free so will be making GF ladyfingers the day before… haven’t made them GF before but it should be a simple conversion…using cold-process coffee (is like espresso, is concentrated), maybe reduce the sugar a bit as I saw some comments about the sweetness and the people I’m baking for are not big sweets lovers. Thanks for the recipe! 🙂

    Reply

  225. I’ve made 2 of these, today. One for Christmas Eve with my family and one for Christmas Day with my Husband’s family. So, I like “licked the bowl” like I was 5 years old. The custard is amazing. I thought I would never have a Tiramisu like I did in Venice – – but this is unbelievably delicious. I will wait until tomorrow for the final verdict, and see how the Ladyfingers held up (“soggy or NOT”). They were not the “best” I could have gotten, as this time of the year the better ones are snatched up quickly and I only went shopping for them 2 days ago. I cannot wait to try it.

    Reply

  226. Thank you Thank you Thank you Chef Dennis……..

    The best Tiramisu EVER………

    We reduced the sugar to 3/4 cups and it turned out perfect for our taste.

    Merry Xmas and thank you for sharing this wonderful recipe with us.

    Reply

  227. This was absolutely wonderful! Really rich and creamy. I made this for Christmas dessert and everyone raved! I doubled the recipe which was the perfect amount for a 9×13 inch pan. The only adjustment I made was that I used a 1:1 ratio of espresso and Kahlua in the dipping liquid – I found that one cup of each was just enough for the 2 -7 ounce packages of Italian lady fingers.
    Thanks for an amazing recipe!

    Reply

  228. I made this for a small, separate parties and it was amazing! I made ladyfingers with the biscuit recipe and brushed a strong coffee on top that I mixed with some Irish Cream. I didn’t make the proportions as well as I hoped because I divided everything among small containers and the cream to ladyfingers ratio was off, but everything still tasted great. I was concerned the mascarpone mixture was a little runny, but it set up perfectly (and, in my opinion, tasted better after a couple days in the fridge). I felt it was a bit sweet so I dusted a lot of cocoa powder on top, and the coffee I used was on the strong, bitter side; that seemed to balance everything out. Thank you, Chef, for this incredible recipe!

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  229. Chef this is almost the same tiramisu I make for my wife’s birthday on New Years day. I add just a splash of Dissarrano in addition to the Kalua for a hint of almond in thhe background. Instead if a flat dish, I assemble it in a large blue old family Nonna bowl. After the top dusting with cocoa powder I finish with curls of both bittersweetand a semisweet chocolate. No wonder I’m overweight -push away fron the bowl!

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  230. WOW! This is indeed the best ever! I made this for new years eve and everybody loved it. I combined the espresso with Kahlúa liqueur and used a bit more mascarpone cheese and less sugar. Next time I will experiment some more by using cantuccini in stead of lady fingers.
    Thank you for sharing this chef Dennis!

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  231. Hi Chef Dennis,

    I just want to thank you for sharing your wonderful and easy Tiramisu recipe.

    I made them in tiny jar bottles and gave them as gifts over Christmas and received nothing but compliments. Especially from my Tiramisu loving friends, they said its better than some restaurants they’ve tried. They are asking for me to teach them so I just shared this fabulous site of yours.

    By the way, it was my first attempt at Tiramisu.

    Thank you chef! Happy 2015!

    Reply

  233. Chef, my Grandma taught me a recipe for tiramisu soooo many years ago. I now own a sports grill and added my tiramisu to the menu. My patrons swear that it is the best they ever had. Your recipe is identical …with a couple variations of course. I use a little brandy and cinnamon…but the custard is WOW. So simple, yet light and decedent at the same time. I love your passion and story. God Bless!

    Reply

  234. This Tiramisu is hands down the most delicious tiramisu I’ve ever tasted—AND I MADE IT! Honestly this recipe is perfection. I spent hours, scavenging the internet, and the variety of recipes for tiramisu was overwhelming. Too egg or not to egg? Egg whites or cream? Espresso or instant coffee powder? And finally I just decided to go with my gut and go with this recipe. I cut it in half to test it out before making it for company but I can honestly say I’m definitely going to be making this for my guests later this week. The recipe was easy to follow and accurate. I cut it in half and the portion is a petite perfect tiramisu which will feed about 5 people with generous big size squares. I’ll have a lot of left overs when I make the big one but I don’t care, it’s divine!

    Only tweaks I made was that I added a teaspoon of vanilla to the Kahula mixture. Used instant espresso powder to make my espresso. And dusted each custard layer with a bit of cocoa powder instead of just the top.

    I can’t explain how perfect it turned out. Try it and see for yourselves. 🙂

    Reply

  235. I hear it’s best to let tiramisu sit for 2 days because it brings out the flavors better. Is that true for this recipe also? And should it sit covered in the refrigerator for 2 days? Thank you in advance.

    Reply

      • Hi Chef! I am responding to say I made this recipe, and it was delicious, regardless of me not making it perfectly. It was great for breakfast and dessert. I did get a compliment saying it was better that Olive Garden’s tiramisu. I’m always glad to hear something I make is better than restaurant or bakery quality…a big thanks to you on this one.
        I followed the directions and watched the video to make sure I did it right because I have never made tiramisu before. I did have a slight problem on which I am hoping you know the answer. When I was making the whipped cream, it wasn’t quite at stiff peaks, and it looked like it was about to chuck up. I didn’t want that to happen, so I stopped it and continued the recipe. Would it have helped if I chilled the bowl before I whipped the cream? If not, why else would the sabayon not be thick?

        Thank you

        Reply

        • hi Mike

          I’m happy to hear that the flavor was good on the tiramisu, and sorry you had some problems with the thickness of the cream. Absolutely chill the bowl that will help and also whipping the cream slowly over 10 minutes may help give you a more consistent product. Whipped cream isn’t going to peak that much but is going to get thick then turn to butter, so you just want it to be a solid not mushy or liquid. As for the sabayon, perhaps that didn’t get as thick as it should’ve, you may want to try whipping that longer until its really stiff (just not making scrambled eggs in the process)

          I hope this helps
          Dennis

          Reply

          • Thanks for the tips. Chilling the bowl worked great, and I whipped the eggs much more than the first time. When I finally combined the whipped cream and sabayon, it made a perfect consistency. I will have to try some of your other recipes since this tasted so great and came out looking great after some trial and error.

            Thanks Dennis!

          • Happy to hear my suggestions helped Mike, I hope you find more recipes to try. If you like Chocolate Mousse I have a very good recipe for that using a sabayon as well, just put together a little differently

  236. I made this recipe this weekend and it was a really wonderful end to meal of homemade lasagne. It is very hard to find a restaurant in my neck of the woods that will make a dessert this decadent with the traditional high quality ingredients. Thus I had to make it myself. I used slightly less sugar (a scant cup) than the recipe called on the recommendation from another post. Didn’t miss it at all. Turns out it’s pretty good for breakfast too.

    Reply

  237. I have a friend who’s birthday is coming up and she requested this. So….after doing much researching on recipe’s I found this one. I’m going to do a test run later this month and then make a big one for her birthday. Any pointers for a beginner? I have baked before and I cook but making a sabayon is new to me.

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  240. I made this recipe last night, my first tiramisu ever. It is amazing! At first I was worried about attempting the sabayon but really wanted an authentic flavor. Was much easier than I ever thought it would be. I’m already planning on making it again! Just wonderful.

    Reply

    • Thank you so much for the feedback Kitty, your comment made me smile! I’m very happy to hear that you found the recipe easy and delicious, I hope you enjoy sharing it with your friends and family for a very long time!

      Reply

  241. OMG!! I made this the other night for my in-laws… It was to die for! I’ve made tiramisu once before and it was really good, but this is a definite do again. My store was out of regular marscapone cheese so I used a coffee flavored marscapone. It turned out fantastic!!

    Reply

    • I never knew they made coffee flavored mascarpone Tammi, that sounds like a delicious addition to the tiramisu! I’m really happy to hear that you enjoyed the tiramisu, it will always be all time favorite dessert!

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  242. Hi Chef

    I would like thank u very much for the receipe of tiramasu its brialant i have tried made it night before served next day it was

    Reply

  243. I made this over the weekend for a dinner party and just wanted to say a big thank you! it was a huge hit! everyone said it was the best tiramisu they have ever tasted, and all went home with the recipe. I found it extremely easy to make thanks to the really clear instructions. The only time I was a bit nervous was taking the sabayon off the double boiler it was still a little grainy, but I found once I started to beat it the mix became extremely smooth and creamy. Unlike other recipes I have used this one set perfectly so it looked great once I sliced it up. This will definitely be a regular feature at future dinner parties! thanks!

    Reply

    • I’m happy to hear the tiramisu turned out well for you Rachel, and thank you for sharing the recipe with your guests! I you come back to find more recipes on my site that you’ll enjoy serving at parties or just for dinner!

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  244. This tiramisu is awesome! I made it for work one day last year and have been asked over and over to make it again. It was so delicious and I have had tiramisu in Italy and always have loved it. Your recipe is pretty authentic to the one in Italy. Thanks a bunch for sharing this special recipe!

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  245. I have made this recipe twice; the first time I was disappointed in my saboyon, it was not as thick as I wanted it to be, but delicious just the same.

    The second time I made it I used Farm Fresh eggs from my friends’ free range hens… what a difference! Extraordinary! It was absolutely extraordinary. Thank you for sharing your recipe!

    This will be our dessert Easter Sunday.

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  246. Tiramisu is my favorite dessert, and I have made this recipe twice. It is fairly easy, and the results are wonderful. I was wondering, should I use extra fine sugar for the sabayon? I did use regular sugar and it still turned out excellent, but I didn’t know which would be better to use. Thank you so much for the recipe!

    Reply

    • Glad you like the recipe Beth, and indeed it would be better to use superfine sugar instead of regular. Often times I can’t find it and will resort to making my own by giving it a few pulses in the food processor

      Reply

  248. I have never returned with a review (maybe it’s just me never getting it right) but this Tiramisu lived up to it’s name and how!!

    I found this recipe at the last minute so I substituted the Mascarpone cheese for a mixture of cream cheese/whipping cream/unsalted butter which worked wonderfully.

    Thank you chef Dennis!!

    How could I forgot the Stars

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  249. Hi Chef Dennis, I followed your recipe from A to Z. My tiramisu turned out so good, and looked exactly as the picture posted on your web page. I share this recipe to a friend. She also made her tiramisu for the very first time, and she loved it. We are so happy that now we can make it our own, no more buying tiramisu at Costco that are too sweet to us. Thank you so much for sharing your recipe!
    My opinion: I think it’s better to use a stand mixer to beat the whipping cream than a hand mixer. The first time I was using a hand mixer, my tiramisu cream was so liquid. The second time (follow your recipe), I was using a stand mixer, and it came out perfectly.

    Reply

    • Thanks for the feedback Thoa, and I’m happy to hear that my recipe worked for you and that you shared it with your friend! A stand mixer is a better option for whipping the cream and you also want to make sure the cream is the freshest you can find, as it ages it tends to break down faster.

      Cheers
      Dennis

      Reply

  250. Great recipe—but needed one addition. A tablespoon of Dry Marsala added to the Sabayon before it thickens. Adds an authentic taste of Italy! Also I finely grate dark chocolate over the dusting of Cocoa.

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  252. Turned out great, I ate way to much of it. I almost didn’t want to share with others. Hehe thanks for the recipe.

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  253. I am glad I came upon this amazing dessert. I plan on making it very soon. Although I have one question. I don’t have a double boiler, is there another way to cook the egg yokes and sugar? I hate to have to go out and buy a double boiler just to make this.

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  254. First time ever in 55 years I made a desert.
    Guests all raved about my “skills”
    This was so good and easy I will have to make it again:-)

    Thank you for making even me look good in the kitchen!!!

    Reply

  255. Hi chef,
    It was my daughter’s birthday yesterday and I tried making the tiramisu. Unfortunately, the heavy whip cream that I used could not form stiff peaks no matter how long I whip. In fact there was a batch that turned into butter. Eventually, I had no choice but to complete the cake. The cake was left to freeze overnight. However, the next day, the tiramisu was still watery.
    Did I do anything wrong? I even whipped the cream in a bowl of ice cubes as I suspected that the weather could be too hot. What brand of whipped cream should I use? When I make decoration for cakes, I add icing sugar to the whipped cream and they will form peaks when I whipped the cream.
    Help? Did I do anything wrong?

    Reply

    • hi Celine
      I use heavy whipping cream and try to find the freshest possible cream. You need 40% or 36% cream. Cream needs to be whipped slowly increasing the speed gradually. Icing Sugar isn’t necessary to thicken cream and the sabayon will stabilize the final product.
      I’m not sure what else could have gone wrong with the process, and as long as the sabayon was thick enough it should have worked.

      Reply

      • Thank you so much. I will try again. However my Tiramisu turned out to be delicious. The best I have eaten.

        Reply

  256. I have researched ur recipe on tiramisu And I and a fan of Ur’s will prepare this delicious dish over the weekend can’t wait to taste it for the first time thank u 4 sharing ur recipe.

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  257. Thank you so much for this wonderful tiramisu!i made it many times and every time we eat it- the taste brings me back to belissima italia where i had lived for 5 years…
    Taste brings back Venice and its little caffes where locals sip espresso and eat tiramisu!
    I miss italy so much!

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  258. Made this Sunday evening for Monday. Total level 1 happiness . This was so smooth and silky. I made some variations by using all my mascarpone (1#) and used all the creme, which was local and fresh.
    Also used farm fresh local eggs. The extra mascarpone and creme added volume giving me a 9×11 dish. Definitely making again.

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  259. Only problem is getting a review posted on my smart phone! Trying to get stars working too. 5* of them just in case. 🙂

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  260. Just made your recipe yesterday. We tried a bite after it sat for a couple of hours and it was so good, but when it sat in the fridge overnight the result was spectacular. Simply the best tiramisu I’ve tried. I made it with raw sugar and used Tia Maria liqueur. Will definitely make this again! –

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  262. Hello Chef Dennis! This tiramisu does indeed look Heavenly! And I’d love to make some for my father who is visiting me in just a few days, but I don’t have a double boiler, any alternative method to make the sabayon?? (This is my first time making tiramisu) Thank you!

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  263. The absolute BEST I’ve ever had. I’m making it again today for my son and his girlfriend. She graduates from High School tonight. Thank you so much Chef, for sharing your recipe and your story. Much love, Teresa

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  265. Hey, I was wondering If you have to have the coffee liquor, can it be vodka or something like that? I mean does the coffee liquor make that big of a difference?

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  266. This was absolutely amazing! It was my first effort making tiramisu, and I was so proud of it!
    I wonder iif just using prewhipped (like coolwhip) is acceptable instead of the heaving whipping cream. If so, how much would be a substitute? It was so perfect as is, but it would save a little time for me in the future. Thank you again for this easy recipe!

    Reply

    • hi Sandi

      You could use coolwhip, but its got added sugar so you’d have to adjust the recipe and other artificial ingredients that might take away from the flavor. It would work, but I don’t think it would be worth it, when you go to the trouble of making the Sabayon.

      Reply

      • I have made it twice more, and I am too afraid to risk using coolwhip. This is better than restaurant quality! In fact, my favorite Italian restaurant is now ordering tiramisu which you can tell is not quite fresh (like one of those frozen desserts). Now, I NEED to make my own tiramisu. Thank you so much for sharing!

        Reply

  267. I just wanted to say that this recipe made its way to a New Zealand Kitchen and it was absolutely yummmmmmmie. I made this for a friend as a birthday gift. This person has eaten and enjoyed many tiramisus over the years and in many countries but yours Chef Dennis was a raving success. It was the talk of the table and thoroughly enjoyed by everyone even me and I don’t even like coffee!!! Yummy, yummy and yummy. Will be making again for sure!!

    Reply

  268. Just wanted to say how wonderful this recipe is! I used it to create my own wedding cake (although I used sponge cake instead of lady fingers) and it was absolutely delightful! I’ll be making it again for father’s day and will treasure your recipe for years to come 🙂
    Cheers,
    Liz

    Reply

  269. Thanks again Chef Dennis! I finally made the tiramisu, and everyone who tried some loved it! It was perfect, creamy and truly like a piece of Heaven! Reminded me of the only tiramisu I ever really liked, from a little Italian place in NY where I grew up, and it was so easy to make, can’t believe it was my first time…yum! P.S. I did add a bit of vanilla in the whipped cream 🙂

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  270. Can I substitute strong coffee for the espresso? Or should I/can I use instant espresso instead? I can’t wait to try it. Every recipe calls for different ingredients and/or methods and they make HUGE amounts. My husband doesn’t like it (although I can’t figure out why!) so I’m just making it for myself. Your recipe seems to be small enough for a few servings based on the size of the pan. I hope I can make it without messing it up! I’ll let you know how I like it.

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  271. I have made this Tiramisu at least a dozen times. I have used hard and soft ladyfingers and never noticed much of a difference. I almost always use Kahlua. This is a real crowd pleaser and is requested for family parties.

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  272. Wow, this is the best tiramisu I’ve ever made! I’ve tried a couple other recipes and haven’t been completely happy with the texture of the custard. I added a bit of vanilla to the whipped cream, but otherwise made the recipe exactly as described. The double boiler is a must to get that creamy texture. Thanks for the wonderful recipe!

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  273. It’s very good, but I’ve had to reduce the sugar to 3/4. Using a full cup has made it very hard to incorporate the sugar. I kept getting a grainy result. All went smoothly with reducing the sugar a little bit.

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  274. I just made your tiramisu recipe and everyone agreed that it was PHENOMENAL! Both incredibly delicious and very easy to make! Thanks sooooo much for the recipe and I’ll certainly be making it again soon!

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  275. Perfection! This literally is the best tiramisu I’ve ever had and I thank you for the excellent instruction. Oh wow…Love!

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  277. Hi Chef Dennis, thank you very much for the recipe. This has always been my favourite tiramisu recipe, even my friend said it’s really good and is of restaurant-quality. I have a problem though, my mascarpone mixture is a little bit runny. It can’t hold up the shape like the one in your picture. I’ve been trying 5 times, I thought it was because I overmixed or didn’t whip the whipping cream stiff enough or didn’t refrigerate it long enough. I tried everything that I could think of, I even tried adding gelatin, but I didn’t dare to add too much of it. I’m still not sure if the whipping cream was stiff enough because I’m afraid of overmixing it (as I did a couple of times), but it was stiff peaked, so I assumed it was ok. Is there anything that I can do to fix it? I’m really not sure what I did wrong as I did everything as mentioned in the recipe and measured all the ingredients precisely. Oh on the side note, I really did beat the yolk very well, yesterday I even let it on the double boiler for 15 minutes, it was very thick and lemony colour.

    Reply

    • hi Penny

      sorry to hear about your problems with my recipe. The only thing I can think of is the sabayon is not getting thick enough, but it sounds like you’re taking care of that as well. You don’t need the constant heat of the double boiler as much as time whipping so it gets thick. I usually pull it off the heat for awhile then back on and repeat. Is the mascarpone fresh? It should be stiffer than cream cheese. I just made it on one of my shows if you have time to watch the video https://www.youtube.com/watch?v=tD3rKOJu2TE it might help

      Dennis

      Reply

  278. This really is the best Tiramisu I have ever had…or made! I was afraid I couldn’t find the recipe for an event this weekend, but I had saved it! I am happy to share it with my friends. I have two alterations to the recipe. I make double-strength coffee to use since I don’t have an espresso maker and I don’t use Liqueur, but make up the difference in the coffee. Next time, I think I will mix a little espresso power with the cocoa to give it an extra punch of coffee flavor! Thank you, Chef Dennis for such a wonderful and easy recipe!

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  279. This is delicious. This is amazing! It tastes wonderful, the texture is creamy and exactly what I wanted. It is my husband’s favorite and he requests it whenever we have to bring something to potlucks or family functions. It’s a hit every time!

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  280. I made this recipe for a church dinner. I made 2 10 X 13 pans. It was gone before most people were finished eating and they were asking for more. It was so easy. I followed the recipe exactly but made 3 batches so I would have enough. I did find that the bottom cookies became mushy after it sat a while. I will either not let it sit or paint the coffee on with a pastry brush next time. But it was wonderful. Thank you for the recipe.

    Reply

  281. Great recipe and easy to do! Loved by everyone at last night’s dinner… yes, I had your recipe ready for folks to take home.
    PLEASE get rid of the Lady with the questions, and her high pitched nasal voice – most annoying and almost made me NOT watch your video… sorry to say this.

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  282. Absolutely amazing tiramisu recipe! My daughter is having an “Italian-themed” birthday and requested tiramisu instead of cake. I was so delighted to find your recipe! Your instructions are so helpful, and your tiramisu recipe is wonderfully delicious! Definitely a family-favorite dessert!
    Thank you so much, Chef Dennis!
    ~ Anna and familia

    Reply

    • I am always happy to hear success stories with my recipes and I love hearing that you and your family have truly enjoyed my tiramisu! I hope you continue to make it and pass the recipe along to friends and family!

      Reply

  283. Dear Chef Littley, your recipe looks amazing! I found another very similar recipe adding vanilla to the sabayon and 1/4 cup of milk into the coffee before dipping in the Lady fingers… I’m preparing the dessert for my father who lived in Italy for a while and want it to be as much Italian as it can, that’s why your recipe caught my eye! Do they ad vanilla in Italy? What do you think about those 2 ingredients? Thank you!

    Reply

    • hi Marie-Eve

      I can’t say that I’ve ever heard of those additions to recipes I’ve seen or tasted. I know traditionally Italians like to add Marsala to their sabayon aka Zabaione but I prefer the taste of Kahlua since its a coffee liquor.

      Reply

      • I followed your exact recipe (adding only coffee liqueur “Luxardo Espresso”, made in Italy, mixed to the coffee). I did it first for my father and than for a 30 people birthday party (3 times the recipe!). My father asked me for the recipe after one bite! And a lot of guest told me it was the best tiramisu they ever ate!

        As for me, it’s definitely the best tiramisu I ever made!! 🙂 Thank you!

        Reply

  284. My husband and I just got back from Rome and the tiramisu over there was to die for…just heavenly. I am definitely going to try this recipe of yours and surprise my husband. Hopefully it will bring back wonderful memories of Rome. Thanks for sharing! Missing Italy already

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  285. This is best Tiramisu I’ve ever made and eaten. I’ve shared this recipe with so many of my co-workers and friends who’ve made it as well and all we can say is “this is the best Tiramisu ever”. I found out that the sabayon is what makes this recipe special as it adds another layer of joyful creaminess. I also use brown organic eggs or brown omega 3 eggs as their yolks are almost orange in colour and added my own perso