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 of which aren’t really tiramisu at all.
This dessert recipe speaks of a time when I first sampled this Italian classic. 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 do 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. 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 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 water whip the mixture until it has almost doubled in volume and is thick.
- 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.
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 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, 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. 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 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 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 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 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 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.
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.
Margaret
I’ve made this recipe so many times and everytime my guests LOVE IT!! It doesn’t look like your photos though. I have 2 issues:
1. It doesn’t come up quite firm, I have to serve it with a spoon, as it cannot be cut as a piece with a knife.
2. The savoyard biscuits keep coming on top of the cream, like they are floating. I guess because the cream isn’t firm? What am I doing wrong?
Chef Dennis Littley
if the cream isn’t firm then there is a problem with the tiramisu, the ladyfingers should never be floating. The sabayon needs to be thicker and the issue can be from a number of problems from it simply not being whipped enough while heating the egg/sugar mixture to not whipping the cream enough or a combination of both.
The only advice I can give is to watch my video to see if you can spot where something is going wrong. https://www.youtube.com/watch?v=GfDbYx7_4Go
Ersin
I believe tiramisu is done with Marsala wine? Am I wrong?
Chef Dennis Littley
some are, but not all. I don’t like the taste of marsala in a dessert, Kahlua goes a lot better with the flavors
Sue Sampson
Oh my gosh! My guests loved this!! I followed the recipe to a ‘T’ and it couldn’t have been more delicious! First time I’ve ever done a sabayon, so I was a little nervous, but your instructions were excellent as were all your helpful tips! Thank you!!
Chef Dennis Littley
thank you for the great comment and review! I’m very happy to hear you enjoyed my favorite dessert!
Fatema
This is my favourite tiramisu recipe EVERR!!! My family is obsessed with it, I also make it into small dessert cups for events and they’re a hit. I wanted to ask though, this time my sabayon turned out very hard. I’m not too sure what went wrong, I used an electric whisk to mix it and after letting it cool it completely hardened up. Is there a solution to this problem or did I do something wrong??
Sarah
I tried this recipe purely based on the amount of reviews and the high rating. I personally have never made tiramisu before, but one of my best friends loves it, so I thought I would make it for her birthday. I followed the recipe to a T, the only things I changed were I used a cold brew instead of espresso, I couldn’t find caster sugar at my grocery store, so I took granulated sugar and blitzed it a few times in my blender. When I finished the Sabayon, I did notice that it was still slightly grainy from the sugar as the recipe warned, but once I added the Mascarpone, the sugar dissolved completely. I was concerned that I hadn’t done something correct as my final cream mixture didn’t look as fluffy as the one in the photos, but I went with it and the final result was perfect! I got clean cuts from the final dessert, and it was a huge hit with the birthday girl. I will be keeping this in my repertoire for sure!
Bryan
Just wow – my 15 year old followed the recipe and we ended up with one of the best Tiramisu’s we’ve ever had. Now the parents are fighting over who gets the leftovers …. The hints along the way are also quite useful to ensure you don’t mess things up – but it’s quite straightforward and so delicious with so few ingredients …
Brad Ingram
Dear Dennis
Good effort but if your readers want the absolute best u do these 2 things:
1. Make your own marscapone with fresh myer lemon juice
2. Bake your own savoiardi biscuits
Brad from Sydney
Rita
Jfc Brad I followed your suggestion and made my own mascarpone and lady fingers. Both turned out shit and ruined what would have been a perfect tiramisu. Post you own recipe next time or stay out of the comments with your condescending tone. “Good effort brad from Sydney”.
Jeanne
I made this tiramisu for my daughter who LOVES tiramisu. We used madelines for the ladyfingers and it held up amazingly. Delicious and amazing.
Pamela McFadden
Dennis,
I love your recipe and always get rave reviews on it.
I’m curious why you call the custard ‘sabayon’. Isn’t sabayon/ zabiglione made with Marsala wine?
Chef Dennis Littley
traditionally a sabayon is made with wine. Italians use marsala or a sweet dessert wine while the French use champagne or white wine. I prefer coffee flavor liquor, I feel it’s the perfect complement to the sweet rich dessert. Technically with the addition of alcohol its still a sabayon.
Katie B
This is by far the best Tiramisu recipe I have tried. I have an ‘I hate the taste of coffee’ child so sustituted 1 cup hot water, 2 pkg dark hot chocolate and 1/2 cup spiced rum for the lady finger dip and it was still delicious!!! The small compromises we make for those we love! ❤
Kammy
Hi Chef Dennis, can I use electric mixer for the egg sabayon mixture instead of hand mixer?
Chef Dennis Littley
yes you can just use it at low speed
SB
Dear chef Dennis,
Thank you for this recipe! I’ve made it a few times and it’s always a hit! I do sometimes wish I could cut a clean square to serve individually. It always feels too soft, and doesn’t keep a perfect shape. Any tips on that?
Also, once I’ve fully beaten the eggs and sugar together, do I need to wait for the mixture to cool down before I add the mascarpone, or it doesn’t matter?
Thank you!
Chef Dennis Littley
it sounds like either the sabayon or whipped cream isn’t thickened enough to slice a clean slice. After sitting in the fridge for 4 hours you should be able to. The eggs and sugar should cool somewhat as you whip them, I generally don’t wait to mix in the mascarpone, but you can definitely try and let it cool a little.
Robyn
Thanks Chef Dennis for the clear instructions for this absolutely delicious desert. I made it several days ahead of serving and was delighted to see that all of our guests thoroughly enjoyed this Tiramisu and really want the recipe.
Ru
Hi Chef Dennis,
I started making this tiramisu last year and I can never eat tiramisu out in a restaurant anymore because they are all worst than this version. I make it at least once a month! Thank you for this recipe!
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my favorite dessert! That is the problem with making this tiramisu, it’s hard to enjoy anyone else’s!
Jo
G’day Chef Dennis…Well, I got invited to dinner & got asked to bring dessert. I found this recipe and decided this would be great to share with my friends. Her husband thought I was VERY bold to be serving an Italian dessert to my Italian friends, who have been well trained in Italian cooking by their mums! Guess what? They were all SUPER impressed & I got a double thumbs up from every one at the table. Many thanks for this simple & delightfully delicious recipe.
Cheers from Perth, Australia🇦🇺
Chef Dennis Littley
I’m happy to hear my tiramisu recipe was a hit! Thanks for taking the time to leave a comment and the great review
Angela Conrad
I’ve made this several.times and this is the best recipe I’ve used for tiramisu. I even replaced the sugar with zero calorie monkfruit sugar substitute and it turned out great. I just made sure I thickened up the Sabayon completely and added an extra 1/4 cup of mascapone to give it extra thickness. It reduces the sugarbut doesn’t reduce the flavor! Thanks for sharing your expertise!
Milanka
Chef Dennis, I saw Angela’s post and wanted to ask you about the sugar. I’ve been making this recipe for years, can do it in my sleep now, it melts in your mouth, everyone says you don’t need teeth for it. I’ve been using Espresso mixed with Kalula and that had always been a hit, amazing flavor. But I’ve never used monkfruit, although I have it at home, I only use it with tea or coffee. Now I see I can use it in Tiramisu. Wow, less guilt. How much would you suggest to use? Same as in recipe? Thank you!
Chef Dennis Littley
I have never used monk fruit sweetener so I really can’t advise on the amount to use. It all depends on the strength of the sweetener. Check the packages for recommendations
Linda curcio
Don’t experiment with this recipe , it’s the bomb just the way it is!
Chef Dennis Littley
thank you, Linda! I love my tiramisu!
Mira
Amazing and authentic recipe! I definitely used more than 30 ladyfingers. Just use however many are enough to line your pan. Thanks Chef Dennis!
Beattie
Dear Chef Dennis,
I have been making this recipe for at least the past eight years. I started because one of my daughters is a celiac and I could buy gluten-free lady fingers. What a SUCCESS!! It has become a part of our family culture. My family heritage is Sicilian but this dessert wasn’t part of our history. It is now. Thank you so very much for developing and sharing this delicious recipe!
Beattie
Mercedes drury
Hi Chef!! So I used to go to macaroni grill every 2 weeks for tiramisu until I found your recipe! Omg it’s SSSSSOOOOO perfect and best part if your directions and tips are followed it set in 3 hours where my siblings have never had theirs set. This recipe made my whole year I thank you!
Chef Dennis Littley
Your comment made my day, thank you so much for taking the time to let me know you’ve been enjoying my tiramisu recipe! I hope you find more recipes to try!
Mlak
Hello chef Dennis,
How many grams would the cup of caster sugar be? And is it the same as confectioner sugar (super Fine sugar mixed with cornstrarch?). Thank you !
Chef Dennis Littley
caster sugar is superfine sugar. Confectioners sugar will not work. You can find metric equivalents for ingredients by changing the settings on the recipe car.
Trey
Chef Dennis, I will be making this recipe for the first time tomorrow and I am not able to get the prescribed brand of ladyfingers in my remote area. My only option was Kroger’s bakery fresh named “Ladyfingers” and beneath it says “Sweet Sponge Cakes”. They are very soft and porous and taste somewhat sweet. Will this be a problem and make the dessert soggy? Possibly too sweet? Should I try to dry them out before cooking tomorrow morning? Thank you so much in advance! I am in a remote vacation area and making this for a special occasion dinner Saturday night. Trey Carter
Chef Dennis Littley
if the cake is too sweet it will affect the overall sweetness of the dessert, but soaking the ladyfingers in espresso will help curb some of the sweetness. Drying them out in the oven before using them will help, but isn’t a deal breaker if you don’t do it.
Anna
This was indeed the best tiramisu I’ve ever made, hands down. The consistency was just perfect. I ended up with a lot of leftover dipping liquid though – strained it and drank it as slightly boozy iced coffee with cold milk foam the next day 😉
Monique Sutton
I followed the recipe to the letter and it was PERFECT! It’s so important to follow your tips (keep mixing those yolks and sugar; keep your cream, mixing bowl & beaters cold). Outstanding recipe! I got a standing ovation.
Deanna
5 Stars! This was my first time making Tiramisu, so I was nervous that it would not turn out or would not taste as good as I expected. However, it was perfect and I am so pleased with the product! I will definitely be making this again.
SHEENA
This one of best recipes I have followed for a few years. I had recently tried substituting the sugar with honey, as its supposed to be a lower sugar alternative. I did this for my dad as tiramisu is his favourite dessert but he has to watch his sugar levels.
And its a success, honey gives a much richer earthy taste.
To use honey, you use 1/4 less of honey to the amount of sugar required. I cook the sayabon slightly higher than usual as honey contains water, so to prevent tiramisu getting runny I cook at a slightly higher tempature and get the sayabon to the consistency similar to icing.
They do suggest to counteract the water content in honey, when its used as an alternative, is to use 1/4 less of other liquids. But I don’t use less whip cream I just whip it extra firm.
At the end, the tiramisu is a perfect firmness.
Danielle
BEST TIRAMISU -I have made this recipe around 8 times I use the full mascarpone container and whipping cream , I double the coffee and liqueur and I get a double pan full or 2 9×9 pans plus a little extra !! Everyone I make this for just loves it! Definitely easier to prep all ingredients before starting!