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.
I promise this will become the best tiramisu recipe you’ll ever have!
My recipe may be a little different than most that claim to be “authentic” but truth be told 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.
This recipe speaks of a time when I first sampled this classic dessert. 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 the ingredients we need to make 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.
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 do I 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 waterm whip the mixture until it has almost doubled in volume and is thick.
- Add room temperature Mascarpone to thewhipped 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.
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.
The Secret to 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 sugar or vanilla to the mixture.
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.
Follow this link to find Superfine Castor Sugar on Amazon. It’s the only place I’ve been able to find it in Florida.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
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 do I assemble Tiramisu?
The first step is a quick soak of the ladyfingers in the coffee/Kahlua mixture.
Chef Dennis Tip about working with ladyfingers:
- Soak the ladyfingers in the coffee mixture. If you don’t want the added caffeine decaf coffee or espresso can be used.
- Brushing on the coffee mixture instead of dipping 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. You can find them on Amazon by following the link above.
- 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 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 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 cold very cold whipping cream -whip the crea 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 sabauyon mixture, do not overmix or it may become grainy.
- Allow the tiramisu to chill 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 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 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 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.
Equipment I use to make Tiramisu:
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Easy Tiramisu Recipe
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
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.
Trish
Made this twice and I cannot tell you how proud I am of end result.. it’s bbbeee e a uuu tiiful!
Nina Montana
Thank you just finished making this recipe. Love it 😊 it ant wait til tomorrow for my guest to try!!
Paula Barnett
This was absolutely the easiest and best recipe ever. I made it for my Grandson’s birthday and he loved it. Thank you so much.
Ak
Hi, I have never had coffee so I dont know how to make a cold expresso. How can I make it ? I do have instant coffee powder.
Thanks
Chef Dennis Littley
follow the instructions on the container to make the coffee, just make it a little stronger
Ak
Thanks! I’ll try it 🙂
Caroline K Lee
This really IS the best tiramisu recipe! And so simple! Thank you so much! From here on, this recipe will be my go to recipe for tiramisu!!
Julie
I can’t wait to make this. In the instructions is says to lift the bowl from the pan if it gets too hot. How do you tell if it’s too hot? Is it just supposed to be warm? Thank you!
Chef Dennis Littley
its going to start to get too hot the longer the bowl sits over the simmering water. I would lift it off every minute or two so you don’t end up with scrambled eggs
Julie
Thank you!
Marsha
thank you for all of the tips and detailed instructions it turned out great
Lesley
The tiramisu is delicious and I would make it again. I will allow much more prep time than Chefs assessment of 30-40 minutes. I am not a novice to cooking but found that by the time I separated eggs, prepped the coffee/Kahlua mixture, cooled the sabayon, whipped the cream and assembled, it was over an hour in time. Plan accordingly and you won’t be disappointed or feeling time pressured. Overall, a great tiramisu recipe!
Phineas
Thank you so much for adding this note, I’m a slow baker and am always dismayed at how much more time the recipe takes for me than the listed time, but I don’t know how to estimate the additional time for a new recipe. This really helps!
K
One other question – what type of bowl is best for making the Sabayon? Metal, glass, other?
Thanks for the fairly easy and absolutely delicious recipe. Great reviews from the husband and brother in law who both love tiramisu.
Chef Dennis Littley
you can use metal or glass for the sabayon, it really doesn’t matter. The ladyfingers are lightly sweetened, its the only way I’ve ever seen them.
Tp
This recipe is responsible for me gaining 5lbs. Watch out it is seriously addictive. I made excuses to stop at home on my lunch break for a bite as it haunted me from my fridge. I’m only allowing myself to make this for get together s going forward. Hmm I think I will plan a get together this weekend. Great recipe.
Chef Dennis Littley
I feel your pain! That’s why I don’t make it as often as I would like!
Agnes Grossmann
Your Tiramisu recipe looks wonderful! Can you send me the ingredients in grams instead of cups?
Thank you.
A.G.
Chef Dennis Littley
in the recipe card, there is a button under ingredients to switch to metric
RP
I don’t normally write reviews (I know I should !) but i felt compelled to do so about for this particular one.
I wanted to surprise the wife for Valentines with her favorite dessert. Only problem was the only dessert i’ve ever made was a chocolate sponge cake. My wife said this was the best Tiramisu she has ever tasted and can’t stop raving about it.
This is a truly an amazing recipe. I don’t think we will ever buy one from the stores ever again.
For absolute beginners like me, i’d like to share a few tips (that i learnt as I made this)
1. Be careful when you are whipping up the cream. Do NOT over whip it. I used an electric whisk and went past the firm peak stage to actually creating butter !
2. I felt that this was a bit too sweet, so i would probably reduce the sugar content by about 10%.
3. The cream texture was a bit too soft, so i would probably add a touch more mascarpone (depending on how firm you want the Tiramisu to be).
4. I did not use any liquers, as i wanted the kids to have it as well. It still tasted wonderful. I used decaf coffee (a mixture of a couple of nespresso capsules and some instant coffee).
5. Be careful when soaking in the ladyfingers. I reckon you should not let them soak for more than 2-3 seconds. They might feel firm when you take them out but i reckon they are still soaking in.
Clearly Chef Dennis knows a thing or two about desserts. Im looking forward to trying other recipes on his website !
Leyla
The best tiramisu recipe ever! I used Philedelphia cream cheese as a substitute for mascarpone and still turned out awesome. You need to refrigerate it one or two days to get a firm texture though. Cream texture is too loose on the day you make it.
Allison Sparks
I have honestly never left a comment on a recipe online before, but I HAD to give you kudos. Tiramisu is my favorite dessert, but I have always been too nervous to attempt my own. When I found your recipe, I decided it didnt look too difficult, and to go for it. I am so elated I gave it a chance!! Your instructions are super clear and easy to follow, and you end up with a beautiful and amazingly delicious and authentic dessert! My husband and in-laws were VERY impressed. I can’t thank you enough. I will be trying some of your other recipes in the future. Keep up the amazing work, you are a wonderful teacher. I am making another today and dont have kahula on hand, but I have some kahula flavored k-cup pods I’m going to try, I’m interested to see how they work!!
Chef Dennis Littley
thank you for taking the time to leave such a wonderful comment. I’m very happy to hear you enjoyed the tiramisu and found my instructions easy!
Cece
So good! Easy also. I used cognac, it was amazing! I didn’t have any other spirits. Thank you for sharing your wonderful recipe!!!
E L
Absolutely fantastic!
Instructions spot on and delicious.
I didn’t have kalhua so used good whisky instead.
Juliana
Such a great tiramisu recipe. Your detailed instructions on whipping the cream and making the sabayon were super helpful so my tiramisu set perfectly (yay!). Thanks Dennis!
Desiree
So tonight is the second time I’m making this. Tonight I ground the superfine sugar in a mortar and pestle but was still very grainy after 10 min of cooking so I added some warm heavy cream and kept cooking. After added the whipped cream it’s absolutely amazing! I added the cream the last time as well but it was still grainy after chilling overnight, but this time it’s perfect. Anyone know where to get castor sugar in south Florida? Can’t find it anywhere!
Chef Dennis Littley
I ordered it through Amazon. I couldn’t find it in central Florida.
Debbie Barnes
Publix and Walmart usally have it
Robert Jannicelli
I have made this recipe for my family gatherings 3x. I need to say that I’m not just an ” Italian American” but I actually lived there on and off for years…so I know the people and the language and the incredible foods of Italy! I am someone who approaches the making the food of our native land with a deep , abiding respect.
Your recipe is beyond a shadow of a doubt the very best I have made! I made everyone’s recipe for Tiramisu…all generations of my people!
This is the ONLY recipe that anyone who wants that rich authentic flavor that Tiramisu brings NEEDS!
I am preparing this recipe once again this weekend for a small gathering of my loved ones….because
After a year of Covid, and “2020 blues”, EVERYONE needs a little bring me up!
Thank you so much for presenting this exceptional recipe!
Thank you for bringing me and my whole family up!!!
Rob
Mark W
I made this yesterday for dessert and it was a hit! I followed the recipe as written and it turned out perfect. I had been missing this yummy dessert since having to stop traveling and eating out at restaurants. The only thing I changed was the chocolate. I microplaned an extra dark chocolate bar on top and it was amazing. Thanks Chef Dennis!!
Chef Dennis Littley
you are very welcome and I’m happy to hear you enjoyed the tiramisu!
Orit
Thank you so much for this stellar recipe!! Better than any tiramisu I’ve eaten in the finest restaurants!!
KATHLEEN BRADDICK
This is the BEST Tiramisu I ever had. Everyone goes crazy for it. I even have people that wants to order it from me.
Truly love it . BEST EVER!!!!
KATHLEEN BRADDICK
This is the Tiramisu I ever had. Everyone goes crazy for it. I even had people that want to order it from me.
Truly love it, best ever!!!!!