My easy-to-make and amazingly delicious Tiramisu recipe is made with coffee-soaked ladyfingers, creamy mascarpone, homemade whipped cream, and dusted with cocoa powder for the perfect finish on this classic Italian dessert.
And don’t worry, my Tiramisu Recipe is made without using raw eggs (they are cooked while making the sabayon)!
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I have tried many recipes for tiramisu over the course of my lifetime, and I can promise that you’ll agree that this is The Best Tiramisu Recipe you’ll ever make! It took many attempts to perfect my recipe, and I’m happy to share it with my friends and followers so they can enjoy my all-time favorite dessert!
My tiramisu recipe may be a little different than most that claim to be “authentic tiramisu,” but truth be told, there are as many different recipes as there are Italian grandmothers, each with its own little twist. Some of which aren’t really tiramisu at all.
My tiramisu recipe speaks of a time when I first sampled this Italian classic when food had a magical quality all its own. When Mama Jeanette saw the best in me and taught me how to make Authentic Italian Tiramisu. I am forever grateful for all her lessons in life and cooking.
Ingredients
I’ve had so many questions about the process of making Tiramisu that I’ve added step-by-step pictures to help you along the way.
Let’s start by gathering the ingredients we need to make Authentic Italian Tiramisu. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly. You only need egg yolks for this recipe, so save the egg whites for a healthy omelet or meringue.
What is Mascarpone?
Mascarpone is basically the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency; it’s milder in flavor and has twice as much fat as cream cheese. Cream cheese can be substituted for mascarpone, but the flavor and consistency won’t be the same.
*Galbani is my first choice for mascarpone. Bel Giosi and Vermont Creamery are also good choices. Always make sure the mascarpone has a long use-by date. Old mascarpone can cause the tiramisu cream to be too loose to set properly
How to make Tiramisu Cream
It’s a lot easier than you might think to make tiramisu. Just follow my step-by-step instructions, and you’ll be making tiramisu better than your favorite local restaurant!
- The first step is whipping the egg yolks (approx. ½ cup) and the sugar until they are very thick. *One of the mistakes people tend to make is under-whipping the egg mixture.
- Using a double boiler method with a bowl over a pot of simmering water, whip the mixture until it has almost doubled in volume and is thick.
*egg/sugar mixture needs to reach a temperature of at least 165 degrees F. - Add room-temperature Mascarpone to the whipped yolks, and mix until well combined. Don’t overmix; this can cause curdling. *Mascarpone only needs to get to set out for 15-20 minutes. Don’t let it get warm.
- In a separate bowl, use an electric mixer to whip the cream to stiff peaks (a hand mixer or stand mixer is fine). This process should be slow, starting on low and increasing the speed gradually over ten minutes. **This method is how you keep the whipped cream from breaking. The cream should be ice-cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone mixture and refrigerate until you are ready to assemble the tiramisu.
Chef Dennis Tip: Always use the freshest products available. If the eggs, cream or mascarpone are close to the expiration date, they can break down in the recipe.
How to make Perfect Whipped Cream
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Using an electric mixer, begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
*If you make whipped cream as a topping for desserts, don’t forget to add sugar and vanilla; for the tiramisu, we are not adding powdered sugar or vanilla to the mixture.
Why is my Sabayon grainy?
If you used regular sugar instead of superfine / castor sugar, your finished sabayon might be grainy. That’s okay. It will finish dissolving while your tiramisu is firming up.
*If you can’t find superfine sugar or caster sugar, you can always pulse your sugar in a food processor to make the grains smaller.
Why did my sabayon curdle?
- Over-whipping can cause the fat to separate, causing the mixture to curdle.
- Allowing the mascarpone to get too warm can wreak havoc with the fat in the mascarpone, causing it to curdle.
- Using mascarpone that is too cold can cause curdling. Let it sit out for 15-20 minutes before using.
- The brand Bel Gioso has been reported to cause curdling, although I have never experienced this.
How to make Tiramisu
The first step is a quick dip of the ladyfingers in the coffee/Kahlua mixture. The coffee flavor of the Kahlua enhances the overall flavor, but it can be left out if you want to make this dessert alcohol-free. And if you’re not a fan of Kahlua, you can use Gran Marnier, dark rum, or Marsala in its place.
*Instant espresso powder can be used to make the coffee for dipped ladyfingers.
How do I prepare the ladyfingers:
- Dip the ladyfingers in the coffee mixture. If you don’t want the added caffeine, decaf coffee or decaf espresso can be used.
- Brushing on the coffee mixture instead of dipped ladyfingers is a great way to control how much liquid gets on the ladyfingers.
- Only use crunchy Savoiardi (Italian ladyfingers); cake-style ladyfingers will get too soft.
- Set your pan up with a layer of coffee-soaked ladyfingers. (Standard 9″x 9″ pan)
- Then add your first layer of tiramisu cream mixture. Use half of your mixture and spread it evenly.
- Add a second layer of prepared ladyfingers to the pan.
- Add the remainder of the tiramisu cream mixture and spread evenly.
Dust the tiramisu with cocoa powder 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.
Chef Tips to Make the Best Tiramisu:
- Quick Dip – Dip the ladyfingers one or two at a time. A quick dip on each side is enough. You can also use a brush to coat the ladyfingers with the coffee mixture.
- Do not over-soak the ladyfingers or the layers will be soggy and not hold up.
- Double Boiler – When whisking the egg yolks and sugar over the double boiler, make sure the bowl is not touching the water beneath it.
- Allow the yolk mixture to cool until it’s just slightly warm by using the whisk to help disperse the heat. This will cool down the mixture quicker.
- Use very cold whipping cream -whip the cream slowly over about 10 minutes and the cream will be more stable and hold up.
- Do not overmix the cream– When folding the cream into the mascarpone sabayon mixture, do not overmix, or it may become grainy.
- Allow the tiramisu to chill for at least 6 hours or overnight before slicing to allow it time to fully set up.
- Tiramisu can be made in advance- it holds up well and can be made up to two days ahead of time.
- Tiramisu will last refrigerated for up to 6 days.
FAQ about Tiramisu
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa powder) to prevent skin from forming; cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add a layer of cocoa powder and serve.
Yes, you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
There are two methods that you can use to make a faux mascarpone. You won’t get quite the same flavor, but it will work. Blend 8 ounces softened full-fat cream cheese with ¼ cup heavy cream, and 2 tablespoons softened unsalted butter; OR – Blend 8 ounces softened cream cheese with ⅛ cup whipping cream and ⅛ cup sour cream.
No, you should not use raw eggs! The eggs in my version of tiramisu are slowly cooked over the simmering water as you whip the sabayon. This tiramisu will be safe to eat if you follow my directions.
How to Save your Tiramisu if it doesn’t set:
If, for some reason, your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan, and you can slice it. Add fruit or other toppings, and you’ve got an amazing dessert.
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Best Tiramisu Recipe {step by step}
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 large egg yolks (approx. ½ cup of yolks)
- 1 cup sugar superfine or caster if possible
- 1¼ cups mascarpone cheese room temperature
- 1¾ cups heavy whipping cream
- 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style)
- 1 ½ – 2 cups cold espresso or strong coffee
- ½ – 1 cup coffee flavored Liqueur optional to taste
- 1 ounce unsweetened cocoa for dusting
Instructions
- Add one inch of water to a small pot and bring to a boil. Reduce the heat to simmer. Find a metal bowl that will fit on top of the pot so it's sitting on the pot without touching the water.
- Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together.
- Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. *egg/sugar mixture needs to reach a temperature of at least 165 degrees F. **If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. ***If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.
- Add room temperature Mascarpone to the whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer, whip the cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Video
Notes
Chef Tips
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
- Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
- Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
- Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
FAQ ABOUT TIRAMISU
-
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
Anna says
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!
Chef Dennis Littley says
I’m so happy to hear that you enjoyed the tiramisu and it turned out well! I know you’ll be making this on a regular basis now that you see how easy it was to make!
Marti says
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).
Chef Dennis Littley says
glad to hear that it worked only using 1/2 the sabayon Marti!
Rosa says
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?
Chef Dennis Littley says
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.
TN says
Oh my god, this is the best ever! I tried it and it is spectacular
Chef Dennis Littley says
Thank you so much for your vote of approval!!
Karina says
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
Chef Dennis Littley says
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
Mimi says
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!
Chef Dennis Littley says
Thank you for letting me know that my Tiramisu turned out well Mimi, and I’m happy to hear that your guests enjoyed it!
Jennifer Bird says
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.
Chef Dennis Littley says
thanks for letting me know Jennifer, and I’m very happy to hear that you enjoyed my version! Have a very Merry Christmas!
Steph says
Can I double this recipe and put it in a 9 x13 pan for a large crowd?
Chef Dennis Littley says
yes you can Steph, just take your time folding in the whipped cream. It gets a bit more difficult as the amount gets larger, but it can be done.
Diana says
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
Chef Dennis Littley says
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.
Donna chapman says
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.
Ron says
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.
Chef Dennis Littley says
Thanks for letting me know Ron, It is my all time favorite dessert and I’m very happy to hear it turned out well!
Angela says
On the Vhristmas Eve menu-wish me luck
Chef Dennis Littley says
Good Luck Angela, and don’t worry its not as difficult to make as you may think.
Happy Holidays!
Linda says
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.
Chef Dennis Littley says
Hi Linda
Thank you so much for letting me know my Tiramisu recipe went over well! Thats too funny about your co worker!
Have a happy holidays
Dennis
Kitty says
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 🙂
Chef Dennis Littley says
hi Kitty
thanks for letting me know that you enjoyed my tiramisu recipe! I prefer the bowl method to a double boiler, its easier to get into the corners with the bowl and keep the eggs from cooking
Lyndsay says
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!!
Chef Dennis Littley says
Thank you so much for the recommendation Lyndsay, I’m very happy that you liked my recipe!