Up until this week, I always thought the best Tiramisu I ever had was in Rome, at this sweet little restaurant right near the Spanish Steps. But after tasting my own version of this classic dessert, I’ve changed my mind.
My girls at school wanted to learn to make Tiramisu. I have made it at home for years and it was always very creamy and delicious, but I was never thrilled with how it held up.
So I started trolling for recipes to see what I might be doing wrong. And let me tell you there are as many different Tiramisu recipes as there are Italian grandmothers, each with their own little twist. Some which weren’t tiramisu at all.
What I did find was a recipe that took me back to a time when life was simpler. When food had become something almost magical to me, something that resonated deep down inside of me. Something that I knew I could do and be good at. Taping into this ability had been a gift from God and Mama Jeanette taught me how to use it.
What Ingredients to I need to Make Tiramisu?
I’ve had so many questions about the process of making my Tiramisu that I’ve added step by step pictures to help you along the way.
Let’s start by gathering our ingredients. In chef speak this is called a mise en place (everything in its place).
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
Is there a substitute for mascarpone when making Tiramisu?
There are two methods that you can use to make a faux mascarpone. You won’t get quite the same flavor but it will work.
Blend 8 ounces softened full-fat cream cheese with ¼ cup heavy cream and 2 tablespoons softened unsalted butter OR – Blend 8 ounces softened cream cheese with ⅛ cup whipping cream and ⅛ cup sour cream.
Is it difficult to make Tiramisu?
It’s a lot easier than you might think to make tiramisu. Just follow my step by step instructions and you’ll be making tiramisu better than your favorite local restaurant!
The first step is whipping the egg yolks (approx. ½ cup) and the sugar until they are very thick. One of the mistakes people tend to make is under whipping the egg mixture. This is done using a double boiler method with a bowl over a pot of simmering water. I like using a bowl because there are no corners that I can’t get into. This is your Sabayon.
Chef Dennis Tip: Always use the freshest products available. If the eggs, cream or mascarpone are close to the expiration date, they can break down in the recipe.
My sabayon is grainy the sugar didn’t dissolve!
If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That’s okay it will finish dissolving while your tiramisu is firming up.
*If you can’t find superfine sugar you can always pulse your sugar in a food processor to make the grains smaller.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
Why did my Tiramisu cream curdle?
- Over whipping can cause the fat to separate, causing the mixture to curdle.
- Allowing the mascarpone to get too warm can wreak havoc with the fat in the mascarpone causing it to curdle
- Using mascarpone that is too cold can cause curdling. Let it sit out for 15-20 minutes before using.
- The brand Bel Gioso has been reported to cause curdling, although I have never experienced this.
Chef Dennis Tip:
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Using an electric mixer begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
*If you make whipped cream as a topping for desserts don’t forget to add the sugar and vanilla, for the tiramisu, we are not adding sugar or vanilla to the mixture.
The last step is gently folding in the whipped cream into the sabayon mixture. Do not hurry this step and use a spatula or large spoon to fold the whipped cream in.
You want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
The next step is assembling the tiramisu.
Chef Dennis Tip:
Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert?
Brushing on the coffee mixture instead of dipping is a great way to control how much liquid gets on the ladyfingers.
Chef Dennis Tip:
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft. You can find them on Amazon by following the link above.
Follow this link to find Superfine Castor Sugar on Amazon. It’s the only place I’ve been able to find it in Florida.
If you can’t Find Ladyfingers
You can use sponge cake, angel food cake or as a last choice pound cake. Cut the cake into 4-inch oblongs and dry them in a 250-degree oven before assembling the tiramisu.
Set your pan up with a layer of the coffee-soaked ladyfingers. (Standard 9″x 9″ pan)
Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.
Add a second layer of prepared ladyfingers to the pan.
Add the remainder of the tiramisu cream and spread evenly. Dust the tiramisu with cocoa and you’re finished!
Now comes the hardest part. Let the tiramisu set up for at least 6 hours, overnight is best. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
Can I Freeze Tiramisu?
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a skin from forming, cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
How Long Can I keep Tiramisu in the Refrigerator?
Personally, I have kept tiramisu for up to a week. The flavors actually get better after 2 days. If you don’t think you’re not going to finish it in a week, I would consider freezing part of it. (Or make your neighbors very happy by offering them some).
Can I Make the Tiramisu ahead of Time?
You can easily make the tiramisu up to 2 days before you need it.
How do I make enough for a 9 x 13 Pan?
To make a larger version of this recipe that will fit in a 9 x 13 pan simply multiply the ingredients by 1½ (one and a half). This will come very close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
Can I make the Tiramisu without Alcohol?
Yes you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
Equipment I use to make Tiramisu:
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The Best Tiramisu You Will Ever Make
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 large egg yolks (approx. ½ cup of yolks)
- 1 cup sugar superfine or caster if possible
- 1¼ cup mascarpone cheese ( room temperature
- 1¾ cup heavy whipping cream
- 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style)
- 1 cup cold espresso or strong coffee
- ½ cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
- Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Notes
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
- Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
- Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
- Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
-
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
Nutrition
Hala
Best tiramisu ever!!!
Carrie Feinstein
GOOD GOD is this unbelievable!!!!!!!! Easy to follow and it came out perfectly! Probably the most delicious dessert I have ever had or made! My husband went crazy and insists this become a staple! We are going to need a fork lift to get out of our apartment! Ridiculously delicious!!!!!!! Thank you, Chef. You ruined my new years resolution!!!!! 🙂
Chef Dennis Littley
This is the best comment I’ve had in a long time, thank you! And I fully understand about wanting it all the time, it is such a delicious dessert…. and makes a lovely breakfast!
Joanna S
This review made me feel like I could actually make this!! I love to cook but baking is a different story… my bf loves tiramisu and I was hoping to surprise him with homemade for his bday. If I can pull it off it will be a surprise to both of us!! Any tips or tricks for this?!?
Cindy
This recipe was very easy to follow. It was delicious. The chef’s tips were very helpful! I used sponge cake like lady fingers from the bakery and toasted them before dipping them, and it worked perfectly.
Ade
I loved this tiramisu! Is there a way to turn this into matcha tiramisu instead?
Chef Dennis Littley
you could add matcha instead of coffee and kahlua
Ylvis
Best tiramisu ever!! Thanks!
Nayia
This is the 4th time i make this! Its a success everytime except todsy! My cream mixure got very watery and the lady fingets came up! What did i do wrong?!
Chef Dennis Littley
I’m not sure without being there, but you will find reasons that it will fail in the blog post.
Swisskim
really awesome recipe, thank you! I just wanted to say that when i make this recipe to be served to children, I use a really strongly concentrated chocolate milk mixture instead of coffee, and it goes over well with adults as well. I have also played around with using about a half cup of strong expresso, with some chocolate powder and milk mixed in, and some kahlua. I guess my point is that your base recipe is so wonderful, and if anyone wants to play around with the other flavours it is easy. thank you and have a healthy, safe new year!!
Chef Dennis Littley
thanks for the great comment and review! I’m happy to hear that you’ve been having fun changing up the flavors of the tiramisu.
Tsue
Tastiest recipe I’ve tried so far!!
I slightly underwhipped my cream (to just as the soft peaks are forming) and as i was folding it in I knew straight away it wouldn’t set. Thank you sooo much for your freezing tip. Otherwise I would have binned it. It was a huge hit!! I just ‘presented’ tp my friends at dinner as frozen tiramisu- they all cleaned their plates and some went back for seconds 😂
Can’t wait to make it again & gave it set!! It’s a definite favourite!!
Chef Dennis Littley
freezing is a great way to save all your work and ingredients. It’s still pretty darn tasty that way!
Geoff
The recipe looks great and easy to follow. However, I am having a problem with the sabayon being to grainy with the sugar. I used the double boiler on simmer for 10 minutes. What am I doing wrong?
Chef Dennis Littley
did you use superfine sugar? If you used regular sugar the sabayon can end up grainy, but not to worry the sugar will dissolve as the tiramisu firms up in the fridge.
Tsue
Mine was grainy too like yours because our sugar here is big grained but once you add the mascarpone and add the cream it smoothed out
Melanie
Thank you!!! Excellent recipe! You are very kind to be so thorough. It really helps! Amazing flavor, 10 stars!!!
Lorna
The title “Best Tiramisu Recipe You’ll Ever Make” is well deserved in this case! Recipe was easy to follow, informative, and the dessert was amazing! This is a new family favourite!
Amanda
This was hands down the most delicious tiramisu I have EVER had! Thank you so much for sharing your genius! It was amazing.
Chef Dennis Littley
I’m thrilled to hear you say that Amanda! I love sharing my favorite dessert and making new friends.
Ana
I never comment on recipes but i made an exception for this one. Tiramisu is one of my most favorite desserts and I make it a point to order it if it’s available any time I dine out. My New York Italian husband feels the same. This by far is THE best tiramisu we have ever tasted!! Thank you!!
Chef Dennis Littley
thank you for the great review and comment Ana, it really made my night!
Julie
Delicious recipe, my family loved it. Did change liqueur to Disaronno and added Baileys to the cream. Will use this recipe from now on. Thank you
Amy
Thanks for this comment…I was wondering about using Bailey’s…did you substitute some of the cream with it or add it to the recipe’s given amount? Did it whip up appropriately? Thanks!!!
Estelle Bowman
My first Tiramisu and a Christmas Day alternative to Christmas Pudding !
Wow 🤩 Absolutely fantastic recipe, easy to follow – authentic and delicious.
I will definitely be making this again.
Thank you
MaryC.
Thank you Chef Dennis for a truly fabulous recipe! I made this a few years ago and turned out wonderfully, received compliments on it, people I shared it with wanted more. Foolishly last year I wanted to cut corners and see if I could make a simpler version, with another recipe that was basically a shortcut method, well guess what? It ended up being a horrible gloppy mess that I wasted ingredients on and threw out. This year I decided the way to a great Tiramisu was to just go all out and do it the right way! Your recipe/video is the BEST! It turned out wonderfully again, can’t stop eating it! Thank you!
Chef Dennis Littley
I’m happy to hear you enjoyed my tiramisu, Mary and the more you make it the easier it gets and takes about the same amount of time as short cut recipes.
Cynthia Ptacek
Perfect! I followed the directions to a T and it was just perfect. My family is already asking me to make this again!
E. Iglesias
I made this for Christmas 2020, I’d never made tiramisu before though I’ve been spoilt by an Italian aunt who makes it, but I must say this recipe definitely rivals hers, and my husband went for seconds and he’s not big on coffee flavoured desserts.. I will definitely be adding this recipe to my recipe stash!
If you’re thinking of making this but aren’t sure, do it, you won’t regret it.
MaryC
I totally agree, you won’t regret making this!
Joe
Hi there, I was making this and accidentally overmixed the eggs and whipped cream and its very runny now. is there any way to fix this or is this gone?
Chef Dennis Littley
about the only thing you can do is make a frozen dessert out of it.
Brian Switala
This has become my go-to recipe for tiramisu. Simply delicious
Shaunna
My fingers are crossed this turns out and sets more in the fridge. I think I overbeat the whipping cream as when I folded it into the rest it was still pretty soupy … Eek
Anouk Schrijber
Great Tiramusu Recipe and easy to follow.
Thanks!
Lndi
Brillianrt!! I didn’t change a thing, held my breath wrt the sabayon, but it all came together beautifully! I appreciated the instructions for low and slow for the whipping cream; I never had to use the highest setting on my hand mixer, mostly on low, then medium for the last minute or so. Thank you for a no-fail tiramisu recipe!!
leila
Hi Chef. what is the difference in using cold marscapone and room temperature marscapone in the mixture?
Chef Dennis Littley
it will mix in more easily and not cause any issues combining the cold to a warm mixture.
Lissa
This was a first for me, having never made a dessert from scratch. The recipe was easy to follow and the end result was a success in my book. While I thoroughly enjoyed this tiramisu, one comment that I received from both of my tasters was around the amount of cream to the ladyfingers, it was suggested that next time I add more ladyfingers. I followed the recipe quantities exactly, and I am so very pleased with my cream. Is it possible that some people just don’t care for the amount of cream? I still have a whole pan, is there anything I could do at this point?
Chef Dennis Littley
You can freeze the rest of the tiramisu. Since the cream is the more expensive and labor-intensive part of tiramisu, most restaurants are stingy with the amount they use. For me the cream is the best part. But most people aren’t used to having the correct amount in the tiramisu. This is how I was served Tiramisu in Italy, but you can always tailor it to your preferences and add more ladyfingers.
lissa
Thank you for the feedback, chef.
Elaine
Hi Chef! I tried using your recipe and the tiramisus were great! I noticed that there’s a change in the amount of whipping cream that you used compared to the one before, may I ask why?
Chef Dennis Littley
compared to which one Elaine?
Elaine
Previously I saw that the recipe uses 416.5ml of whipping cream was used, but recently when I view the recipe, it changed to 437ml
lisa
Hi Chef. for 1 cup of coffee how many tablespoons of coffee powder should i use?
Chef Dennis Littley
it depends on the powder, usually it’s one teaspoon per cup. Make it a little on the stronger side
Nadia
the amount of comments i received raving on about this tiramisu are too many to count!! fantastic recipe and will 100% make again! (make sure to follow precisely though)
Sarah I
I followed the instructions and it turned out delicious! But there’s one concern. I made 3 batches of this recipe and I needed 18 eggs, I used 12 fresh eggs, and the other 6 eggs were about a week old. I used the double boiler method to mix the eggs and sugar so hopefully it cooked the eggs enough, but I’m a little worried about food poisoning . Some other recipes recommended to check the internal temperature for the double boiler and make sure it’s 165F and above which I did not do.
Chef Dennis Littley
I’ve never had a problem reported using the double boiler method. As long as you followed the recipe the eggs should have spent enough time over the heat to cook the eggs.
Sarah I
Thank you chef!
Elaine
Previously I saw that the recipe uses 416.5ml of whipping cream was used, but recently when I view the recipe, it changed to 437ml
Savina Jarbandhan
Hi tiramisu is one of my all time favorite desserts so I can’t wait to try this, but I was wondering I know some people leave sugar out of the espresso some people add a bit. Which is best, especially since I will not be putting any liquor in it? Thank you so much for your time in advance.
Chef Dennis Littley
you don’t need to add any sugar to the espresso
Fitri
Hi. I accidentally bought regular whip cream instead of heavy whip cream. It taste wonderful but it doesn’t firm up. What can I do to stiffen the whip cream?
Chef Dennis Littley
regular whipping cream should work. did you whip it long enough increasing the speed as you went. If its not whipped you can’t use it for the tiramisu.
Nadia
Hello Chef Dennis,
I was just checking out your recipes. First on my list is the Meyer Lemon Ricotta cookies. Making them tomorrow! I also have an idea for your tiramisu recipe. I make a Baileys tiramisu, instead of using Kahlua. It is delicious!
I look forward to following your recipes!
Nadia
Charlotte
I have made your tirimisu recipe a couple times and it is incredible, no doubt! I do have a question- would it be possible to whip the egg whites and fold them into the cheese/whip cream mixture? Or would this completely ruin the dessert? My Italian neighbour makes hers with no whipped cream, and she uses yolks and whites. Sounds strange without whipped cream…but it’s delicious. Also i would like to use up the whites so they do not languish in a lonely dark corner in the freezer!
Chef Dennis Littley
You could try it, I’ve made a combination using both. I would test it with the cream overnight before making the tiramisu. You could make up a batch of macarons, meringue cookies with the egg whites or a pavlova.
Carly
I just came here to thank you for the suggestion about using the egg whites for macaroons! My boyfriend will thank you more… looking forward to trying this recipe for Christmas tomorrow!
Demz
Thank you chef Dennis! I received so much compliments with your recipe. Will be making it again for up coming Christmas party☺️
Chef Dennis Littley
you are very welcome! Thanks for the great review!
Leslie
Thanks
Nancy Garbo
Love this recipe! Not very complicated and oh so delicious. Made it last year for a Christmas party
Everyone raved about it.Been asked to make it again this year, thanks Chef Dennis
AJ
Greetings from Northern Finland! I was looking for THE best tiramisu recipe and I sure found it!
Thank you so much for this recipe and the detailed guide! You cannot fail this!
Chef Dennis Littley
Thank you for the great review and for adding Finland to my Tiramisu recipe fans!!
Charlotte
This was delicious and your tips were super helpful, thank you!! I added a little crushed chocolate covered espresso beans to the top for a little crunch.
Sharol
Hi chef pls help. Here in Goa I don’t get whipping cream or heavy whipping cream so what do I do ? Any suggestion how I can still try making your Tiramisu ? Thanks
Sharol.
Chef Dennis Littley
I’m afraid I don’t know of any alternatives to heavy cream or whipping cream.
Katy
Absolutely delicious.
Lou
Not only is this the best tiramisu recipe EVER (my family pleads for it for every birthday and Christmas … they’re actually driving me nuts) but it also has the best whipped cream tips I’ve ever found. I can’t thank you enough Chef Dennis! You’ve made my whipped cream last for days and days, after I got the hang of it, that is. (The first time I made it, the speed was too high and I ended up making accidentally homemade butter. Which wasn’t so bad! Lol).
Thank you so much again, the whipped cream and the tiramisu will be made yearly in our household. :):)
Chef Dennis Littley
Thank you so much for such a wonderful comment and great review, you really made my day!
Happy Thanksgiving!
Lou
Ok, total fangirl moment! You are most welcome and Happy Thanksgiving as well! I put my foot down regarding Tiramisu Thanksgiving but promised the masses they’ll have it for Christmas. Now I’m off to make your whipped cream for our pies.
(Also, sorry for all the typos in my first review/comment. I was exhausted from prepping and cooking all afternoon and evening. Who am I kidding? I’m still exhausted and have more to cook. Even so, I love this season so much! Thank you for making it even better.) :):)
Maria
I’ve made this a few times and it always comes out delicious. My only question is every time i make the saboyon the sugar never seems to dissolve. It definitely is grainy. Need help…..Not sure what im doing wrong. It seems to work itself out once i add the mascarpone but not sure if that’s how the saboyon is suppose to be?
Chef Dennis Littley
you can use superfine sugar, that will dissolve faster, or pulse regular sugar in a food processor to make it finer. Tjhat will help make it less grainy, but It does smooth out after it sets a bit. I use regular sugar when I don’t have superfine or feel like dragging out my food processor.
Lisa D.
This recipe is delicious!!! Definitely worthy of five stars!!!!
Will definitely make again , in fact going into my permanent recipe book!!!
Ty
Hi Chef!
This is my favorite, go-to tiramisu recipe! I’m making it for my fifth Thanksgiving in a row but wanted to spice it up a bit and make it pumpkin pie inspired. Do you have any tips on how I might replace some of the filling with pumpkin purée? Perhaps sub pumpkin for 50% of the mascarpone? I know pumpkin purée can be super watery as well, so I plan on pressing it to release that first.
Chef Dennis Littley
I don’t think you really want to replace the mascarpone, but you could definitely add some pumpkin puree to the mascarpone mixture. My only thoughts are that the pumpkin may make the cream too loose. You may want to add a packet of gelatin to the whipped cream to help stabilize the finished cream.
Ty
Perfect. I was on the fence o
about leaving any of the mascarpone out as well. Thank you!
Kathy Pollard
I would use pumpkin pie spice to get the flavor and not add pumpkin at all. If you simply must add the pumpkin, then whip it in a food processor to get it completely smooth and reduce it on low heat to evaporate as much water as possible, then add just a couple of tablespoons of it to egg yolk and mascarpone mixture along with pumpkin pie spice. To get that same flavor with a better texture, you could also use 1/4 cup of sweet potato (baked low and slow 325* then whipped in processor), and pumpkin pie spice. The sweet potato will give you the color and flavor without being watery and grainy like pumpkin.
Chef Dennis Littley
thanks for the great advice Kathy!
Stephanie Matthews
Tiramisu is my absolute favorite dessert and I’ve searched high and low to find THE BEST recipe. Well, look no further, folks, this is IT! I made 4 double batches of this stuff for my husband’s 40th birthday (2 years ago) and got rave reviews. I have made it a total of about a dozen times to date. Once you get the sabayon mixture down, (to make your own double boiler, my other chef friend taught me to get a large mixing bowl and a large pot of boiling water – make sure the boiling water doesn’t touch the bottom of your mixing bowl and whisk all to way around the bowl (scrape sides every once in a while with a rubber spatula) – so much easier than a dinky double boiler) the rest is so easy. I second the dunking the crunchy lady fingers only. I dunk two at a time and count to three and pull them out (they’ll still feel hard – this is how you want them – they will soften over time) . The recipe is divine with Kahlua mixed in with the coffee. The recipe tastes best on day two. Thank you so much Chef Dennis for my go to favorite tiramisu recipe.
Chef Dennis Littley
Thanks for the great review and comment Stephanie! I’m very happy to hear you’ve been enjoying my tiramisu recipe!!
Kendall
Turned out perfectly!
Dia Lautenschlager
Emergency! I read the recipe several time and did not have any questions. I have made this before. But just for the heck of it I watched it. You didn’t list the step of putting the sugar in the processor, nor was superfine sugar listed as the ingredient. I have already mixed the sugar with the egg yolks. My party is tomorrow. If I let the egg yolks and sugar sit for a while will it help it to dissolve?
Chef Dennis Littley
I didn’t add it because the sugar will dissolve as it sits. I don’t always have superfine sugar when I make my tiramisu and use regular sugar. You’ll be fine.
Dragana
Hello, if I want to use marsala wine instead of a coffee liqueur do i still use 1/2 cup?
Chef Dennis Littley
that should be about right. You can of course use more and eliminate some of the coffee.
kelly
have made this several time and always a hit!!! well worth the time and effort
Gabby
Hi Chef! You mentioned that it taste better after 2 days so I wanted to make it ahead. Just want to clarify, 2 days would be eating it on the 2nd day or 3rd day? And if Im making it in advance should I keep it in the freezer or refrigerator? Thank you!
Chef Dennis Littley
hi Gaby
It really only needs one more day for the flavors to build. Day one – the day you made it; Day two – in the fridge; Day 3 – enjoy the tiramisu.
You don’t need to freeze it.
Nancy Cole
HI Chef…so excited to find your recipe..going to make for Thanksgiving/ Question..can you also add rum or marsala to the marscapone mixture, in addition to the kahlua in the coffee mixture? or is that too much?
thank you so much
Chef Dennis Littley
I would just use one of the liquors in the coffee mixture, Whichever flavor you like best.
MARCI CAMENISCH
I made this today and will serve it tomorrow. My store did not have the Italian lady fingers so I used the soft ones and toasted them on a baking sheet at 400 degrees until they were slightly browned and toasted and they worked fine.
Romeo Cruz
My Tiramisu turned out excellent! My personal taste is, I should have let the lady Fingers absorb more Kahlua. I am preparing to make another and this time it is on like Donkey Kong as far as the Kahlua is concerned. Thank you for a go to recipe. Five thumbs up to you.
Romeo Cruz
Venice
I just made this tiramisu for the first time and bring to my friend tomorrow. I never made one before. The flavor came out pretty good. Now I have a question, I’m using the loaf pan instead of 9×9 pan and did the upside down method so the cookies were on the top layer. I was thinking to flip it over and unmold it tomorrow. It’s been in the fridge for 3 hrs but the batter doesn’t seem to firm up, what can I do? Or will it be firm after overnight in the fridge? Or should I freeze it a bit before unmold it tomorrow?
Chef Dennis Littley
You can freeze it before unmolding and that might be your best bet if it doesn’t seem to be completely firm.
Connie
Love this tiramisu! One of my favorite desserts and good tip on recommending using room temp eggs and mascarpone!
jt
Thank you, Chef Dennis! I have been making this recipe for years. The only place I could find Lady Fingers nearby was Acme Fresh Market which sells very spongey, light, fluffy lady fingers. The result is probably a little different, but we love it! Making this again soon for a baby shower.
Kris
I know Acme is in and around the Akron area. They carry the crunchy SAVOIARDI (ITALIAN LADYFINGERS) at Meijers which is located in Kent and there is also one in Stow.
MARCI CAMENISCH
I also found only the soft cake like ladyfingers soI toasted them in a 400 degree oven on a baking sheet, they came out lightly browned and crisp on the outside and worked well.
kelly
try home good or marshalls in the food section – i have always found them there
emily
Hi. i left a message here a couple of days ago but it seems it’s missing. did i post incorrectly?
emily
thank you so much the pictures are super helpful especially for a new baker like me. can i whip the cream in advance (say a day ahead) and keep in fridge? i had quite a bit of whipping cream left after making the tiramisu and i don’t know what to do with it. how long they keep in fridge after opening? can i whip the leftover whipping cream and freeze them? if i plan to freeze the tiramisu, can i freeze it after 4 days (cannot finish them) or am i supposed to freeze it right from the start? thanks in advance.
Chef Dennis Littley
hi Emily
you can keep the unwhipped heavy cream in the original container for quite some time. Check the date on the container. You can also save extra whipped cream for a few days. Serve it with fresh fruit, pancakes or even oatmeal. It, cream after all.
As for freezing, If you can freeze it after a day, it will hold up better. It just may not defrost as nicely if you wait too long.
emily
hi Dennis
Thanks so much for your reply. The heavy cream I purchased expires march 2021 stated on the packaging. But I thought that meant expiry when unopened. If opened, how long can I keep? I saw some heavy cream stated that we have to use it within 2 days after opening. The same goes for the mascarpone. It says to use with 2 days after opening. That’s impossible for me. both are in 1000ml. Nobody likes cream except me in the family so I have to finish everything myself! I still have some tiramisu in fridge that I made exactly a week today. Did you mean the tiramisu will not defrost well if I freeze it too long? How long is too long?
ps: for unknown reason I came back to check for your reply but I don’t see my comments at all. It was after reposting again, it shows up. Please delete that post. My apologies.
Samantha
Hi Chef, is it possible to use electric mixer (instead of wire whisk) to beat the egg yolks and sugar?
Chef Dennis Littley
you can use one Samantha, just keep it on low and take your time.
Judy
The best recipe I have tried so far. Made it twice, and shared with family and friends, and all have loved it. Thank you Chef for sharing this recipe.
Chef Dennis Littley
you’re very welcome Judy, I’m happy to hear you’ve been enjoying my favorite dessert!
Stacey
To heat or not to heat the egg yolks? (pardon me if this has been asked before) I haven’t made tiramisu in over 15 years when I first learned on an Italian cooking trip. I was looking for a recipe today to make for an Italian dinner tomorrow and was going to make a different recipe that called for just whipping the yolks with the sugar to the cream stage in a stand mixer. I’ve made zabaglione before using the same method as in this recipe and it does get very light and creamy. I’m curious what the difference would be? Your recipe came out perfect (even though I thought I overcooked my eggs). Can’t wait to serve it tomorrow. Ciao!
Chef Dennis Littley
hi Stacey
the reason the egg yolks are heated is to cook them and prevent any chance of Salmonella. I also think it makes a creamy richer sabayon.
Dianne
So if I pasteurize the eggs first, I don’t have to use a double boiler? Asking because it is so easy to sous vide eggs.
Chef Dennis Littley
that’s an interesting question. I’ve just never done it that way, so I’m not sure how the sabayon will react without heat and if it will hold up the same.
Let me know if you try it, I know a lot of people have sous vides now.
Sheldon Smith
I’ve used this recipe before and it always turns out delightful.
Today I tried something, I thought I would share.
When I was finished beating the egg and sugar, I removed the bowl from the boiling water and placed in a pie plate and slowly added ice cubes whilst still wisking. Once cooled I added the room temperature mascarpone, this worked very well, without the eggs baking to the bowl and the cheese blended in nicely.
Jessy
Chef Dennis, may I have the recipes in grams, please.Thank you
Chef Dennis Littley
at the bottom of the ingredients listing on the recipe card, there is an option for metric equivalents. Just toggle to Metric and you’ll have the weights in grams.
Annie
Can this be doubled? I’m making it for a family gathering.
Chef Dennis Littley
yes it can. I usually make the 11 x 15 size and have no problems with the mixing, doubling won’t be that much more.
Adrian
Dear chef
When you add the whipped cream to fold the in the mascarpone sabayon mixture which is hot, must the sabayon be at room temp when you add whip cream? The last time I added when it was warm the cream deflated.
Chef Dennis Littley
If you have continued to whip the sabayon off the double boiler, it should begin cooling. Adding the room temp mascarpone will also cool the mixture.The mixture shouldn’t be very hot at this point, just the time it takes to blend in the mascarpone should cool the mixture off enough. But if you’re not sure its cool enough give a few minutes in the fridge before adding the whipped cream.
Sanah
Hi! For someone who is completely coffee illiterate, what kind of coffee should I order at the local cafe to make this?
Chef Dennis Littley
I would just get 12 ounce cup of their strongest dark roast. You could also order 3 or 4 shots of espresso but the dark roast will work fine.
MARCI CAMENISCH
I used instant espresso powder to make one cup of espresso and it worked great. I like to add espresso powder to chocolate desserts, too.
Christine N
I made this up with the technique for classic tiramisu but swapped the flavors for spice apple cider (reduced) instead of coffee and Calvados brandy, a layer of caramelized apple scented with cardamom and cinnamon and dusted with cinnamon and nutmeg. Very pleased with the result! The technique is excellent and I am grateful to have found it! Thank you!
Chef Dennis Littley
I’m happy to hear you had fun with the recipe and made it your own. Your version sounds delicious!
Melissa Belfon
Thanks for sharing.i will try this recipe.i am a young pastry chef.
Beatrice
This is the first and only tiramisu recipe I have ever used! It comes out perfectly every time. If your sugar doesn’t mix all the way into the yolks add a teaspoon or two of heavy cream like he does in his video. The sugar may not dissolve all the way Before adding the mascarpone and that’s ok! It won’t be grainy in the finished product (unless you overcook the egg yolks- that will make the sugar go grainy). Everyone I have made this for is amazed. It isn’t difficult at all and can be broken up into several really fast steps (if you have young kids like I do). Make this recipe!
Carmen
This Recipe lives up to its claim: best tiramisu I ever had. Clear instructions. Great result. Thanks.
Kath
I made this about 18 months ago so super good one of my favorites I have made a lot since. So popular with others I am always asked to make it again and again. thank you so much for a great recipe.
Charmaine
Hi Dennis I have always used egg white and must say the product was always really good. My question is have you ever made tiramisu using egg white and if so why did you switch to heavy cream. I will be using your recipe for my birthday celebration in December.
Chef Dennis Littley
hi Charmaine
When I first started making tiramisu I used egg whites and it never held up as well or had that flavor I remembered from my experience in Rome. When I started using heavy cream it fit the flavor profiles I was looking for. It is up to personal tastes, but I find the heavy cream version to be richer and creamier.
Sarah
This was my first time making Tiramisu. I really liked it and, I found your instructions easy to follow. However, the Kahlua taste was a little strong, so I’m wondering if I did not make the espresso strong enough or if I should use less than a 1/2 cup next time. Thanks!!
Chef Dennis Littley
hi Sarah
it’s all up to personal taste, and if you found it too strong you can reduce the Kahlua or leave it out. It an amazing dessert that should be tailored more to your taste.
Traci
OMG, the best Tiramisu ever! Half is gone.
Chef Dennis Littley
Thats what I like to hear! It makes a nice breakfast treat too!
Joyce
Hello Dennis,
It is hard to buy heavy cream in my neighbourhood, can I use egg white and whipping cream as alternatives? Thanks!
Chef Dennis Littley
hi Joyce
whipping cream is pretty much the same as heavy cream. Just use that. No need for egg white.
Sophia
Hi Dennis,
Probably a silly question are you using caster sugar for the sugar?
Thank you
Chef Dennis Littley
I try to when I can find it. Usually its superfine sugar when I do see it. Regular sugar will work but it will take a few hours of sitting in the fridge to finish dissolving after the tiramisu has been put together,