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)!
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.
Benny Wong says
Hello Dennis,
What is the standard size of cup use to measure?
When you say 1 cup of sugar, how many gram/oz is it? Same question to 1 1/2 cup of mascarpone cheese and 1 3/4 cup of whipping cream.
Thanks & Regards,
Benny
Chef Dennis Littley says
hi Benny
if you look at the bottom of the ingredients list you can change to metric measurements. In the US a cup is 8 ounces
Lucy says
This really is the best tiramisu recipe ever! My husbands family is Italian, and tiramisu Is a favorite desert, and I have tried numerous recipes and this wins hands down! This is now my go-to and family favorite. As good (dare I say better) than what we tasted in Italy!
Chef Dennis Littley says
thats quite a compliment Lucy! I’m happy to hear you enjoyed my favorite dessert!
Maia says
Thank you Dennis for sharing the recipe. I made it for the first time last night and was immediately a hit! Can’t wait to make it again. All the best!
Roula Ninopoulos says
GREAT recipe ! It was my first time making tiramisu and my guests absolutely loved it, they couldn’t believe it was my first time making it. Very easy, and the steps really help you to follow. I let it cool in the fridge overnight and it was delicious.
Thank you Chef Dennis!
Chef Dennis Littley says
You’re very welcome and I’m happy to hear that my recipe worked well for you!
Amelia Patrick says
I am excited to try this recipe! However I only have one cup of mascarpone cheese. How should I alter the other ingredients? Thank you!!
Chef Dennis Littley says
The recipe is very forgiving, I would just reduce the sugar to 3/4 of a cup instead of a full cup and use the rest of the recipe as is.
Clyde says
This is an excellent recipe. I add a bit of vanilla bean to it and find the mascopone doesn’t make a significant difference. Maybe I’m not putting enough but I think it taste just as good.
Pia Pagliuca says
I never tried to make this delicious tiramisu but this tiramisu recipe is so easy ! My kids asked me Which bakery did I buy this from and I told them I made it they couldn’t believe how Delicious it was !!! Thank you ….
Ricardo says
Hello chef! I absolutely love this recipe, my family asks for it all the time. I have a question though: I tried the recipe a few times, and it never manages to hold up as nicely as it seems to in your pictures. I think I’m whipping my sabayon correctly, and my cream too (I even add a bit of sugar during the process to make it extra stiff). It seems to me that the problem is that when I mix the mascarpone and the sabayon together, the sabayon loses its original flufiness and the the final mixture gets very loose. What may I be doing wrong? Thank you very much and sorry for bothering.
Chef Dennis Littley says
You’re never bothering me Ricardo, I’m happy to help my online friends! As for why it may not be holding up, you can try whipping the sabayon more at the end using an electric mixer to add more air to it. Make sure the mascarpone is room temperature when folding it in.
The other option is to add a packet of gelatin to the cream before whipping it. This will help stabilize the mixture making it firmer longer.
Neither of these will affect the flavor and may help.
Thanks for the great review and asking your question,
Lesa says
Yummy, recipe printed off and put in the forever file. I had to make it without the alcohol and it was fantastic. I found that I had some creme de cacao after I made it. I wonder if that would have worked? I love Tiramisu can’t believe I waited until now to make one. Thanks for this wonderful recipe!
Chef Dennis Littley says
You can use any flavor alcohol you like in the coffee mixture. I would test it first to make sure you like the flavor. Otherwise just leave it out. Thanks for the great review and the comment.
Robin Kirchoff says
Can I use coffee flavored Brandy instead of coffee
Chef Dennis Littley says
you can use it as a substitute as long as you enjoy that flavor
Daisy says
Can I use double cream instead of whipping cream?
Chef Dennis Littley says
If memory serves me correctly double cream is even richer than heavy cream. So as long as it whips up it will make a good substitute.
L M says
April 2020 and I never looked for a different recipe since I’ve discovered chef Dennis.
Thank you again.
The best tiramisu indeed.
Chef Dennis Littley says
you are very welcome! I hope you find many more of my recipes to enjoy this year!
C. Robinson (Marcolini) says
My daughter loves it so much,….. I’m on dessert duty every holiday. My grand parents were Italian, my siblings don’t want the old family recipe….they want yours. It is truly amazing. Went to Olive Garden in Florida, my daughter said yours was better. Sorry I can’t stay and chat …. busy making tiramisu for Easter. Thanks again Chef Dennis!
Chef Dennis Littley says
I’m happy to hear that your daughter and family have been enjoying my tiramisu! Comments like yours really make my day!
Katherine Wang says
I keep coming back to this tiramisu recipe even after trying others.
Lbparker06 says
Ohh nooo!!! What did I do wrong?? My custard looks curdled??!! I am sooo confused!! I think my yolk mixture wasn’t cooled when I added the mascarpone mixture. Please help before I attempt the custard again. Thx!
Chef Dennis Littley says
it could be that the mixture was too hot. If it was smooth before you added the mascarpone that is more than likely the problem. You should have the mascarpone out of the refrigerator and open before you start whipping the egg yolks/sugar that will give it time to come to room temperature.
Lbparker06 says
I figured out what I was doing wrong after messing up my cream twice before I got it right: I whipped the cream too much to the point that it separated and curdled. It was never the yolk mixture. It was the whipped cream itself. The 3rd time I made the whipped cream, I stopped once it looked like whipped cream and the result was magical. Your recipe is truly the best! Thank you!
Chef Dennis Littley says
Im happy to hear that you got the recipe right and are enjoying the tiramisu! Thank you for the great review
Mony says
Recipe looks great! Can I make a smaller portion a Ndola use 1/2 of every ingredient?
Chef Dennis Littley says
yes you can.
Izabela says
This was delicious and very simple to make – and it sure beat my last tiramisu attempt (which split). Bookmarking this to make again – thank you! 🙂