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.
Deb
The best I’ve ever had. I have made it several times always delicious and very easy
Eugenia
The best recipe ever, hands down! I have made it numerous times and it’s a success each time. Thank you for sharing!
Victor
I’ve made this a few times and I swear it’s the only tiramisu I’ll make from now on. Seriously, it’s so good! Be warned that if you make this for a group, they’ll be spoiled and want more, lol. My family keeps asking me to make it for everyone’s birthday cakes.
Sharon
Hi Dennis… I am going to be your best critic… been to Italy a few times and had an Italian mother in law. It is one of my favorite deserts. Wishing you a great day and will keep you posted!!!
Amy Fretz
I have made this twice. The second time I tried to fudge a little on the liquior a little and this and that. I have to say his measurements, and tips are spot on! Thank you for sharing this with us. I just love it!
Kim
Fabulous!
Lauren
I have made this tiramisu three times, and it is always a hit! Chef Dennis breaks each step down into easily understood chunks, and by following his directions exactly, the tiramisu has turned out exceptionally every time. This is the only recipe I will use as it has ruined every other tiramisu for me, my family, and my friends!
Chef Dennis Littley
I love hearing that Lauren! And I understand what you mean about eating other tiramisu. It’s rare I get one that comes up to this standard.
Kristen
I made this for Christmas dinner dessert and it was wonderful. I used biscotti as ladyfingers were unavailable but other than that I followed the recipe exactly. I was told it was the best tiramisu ever by several people. Thank you for much for the recipe!
Chef Dennis Littley
Biscotti sound like an interesting substitute, good thinking! I’m happy to hear everyone enjoyed the tiramisu, I hope you find more delicious recipes on my site to try!
Stephanie Meyer
This is such a delicious recipe. I’ve made it several times. Every friend who tries it is amazed that it’s not from an expensive bakery in our area!
My Celiac daughter has never had tiramisu, but this year, I found Schar gluten free lady fingers! She said it is the best she’s ever eaten… ever! Thanks, Chef Dennis!
Chef Dennis Littley
Wow, that is so awesome that you found GF ladyfingers to make this dessert for your daughter! I hope you find more recipes to try on my blog.
robert jannicelli
This is the very best Tiramisu recipe !
Making it again for Christmas fo my large family!
Thank you so very much for posting!
Rob
Erika
I’ve made this tiramisu as Christmas dessert four years in a row and it has never disappointed. The first year I made it on a portable 2 element stove, the second on a gas burner, this year and last on a full stovetop – it’s the same every time. Right after Christmas it’s mum’s birthday and is requested every year. Thank you Chef Dennis!
Krissa
Amazingly good! It has become our Christmas Eve tradition to have this for dessert! Best tasting tiramisu I’ve ever had.
Sharon
I make this dessert for guests quite often as it is the best and can be made in advance. This weekend I had committed to bringing Tiramisu to a friend’s house for a dinner party not knowing that I would not have my new gas stove hooked up. I made the sabayon on the gas burner of our bbq in below zero weather. It was a tad chilly whisking the sabayon for 10 minutes, but it turned out perfect!
Denise
This was simply delicious. Everything worked out perfectly, and the technique of slowly whipping the cream really worked well. Thank you so much for the clear directions and anticipating possible issues, this helped ensure the great results.
Vicki Kiraly
You ain’t lying! All my Thanksgiving dinner guests said this is the best tiramisu they have ever tasted, and I have to humbly agree. I made my own mascarpone with fresh cream. I dusted cocoa between the layers and microplaned dark chocolate over the top. This will be requested for birthdays and other special occasions for years to come.
Chef Dennis Littley
you made my day with your comment! I’m thrilled to hear that my favorite dessert is now one of your signature desserts!
Catherine
This recipe was absolutely delicious! I made it for my mom who loves Italian desserts and she said the cream/sabayon was decadent and creamy and tasted authentic. Loved it!!!
Clarisse
I made a many in my years, this is THE best!! 🙏
SheriO
Never made tiramisu before, and I got a recipe from a friend with the ingredients, but no instructions. I found this one, and I was happy to have such wonderful tips in the narrative. First time, it came out perfectly! I’m making it again this weekend, and this will be a regular dessert option for us!
Chef Dennis Littley
I’m happy to hear you enjoyed my tiramisu, I hope you find more recipes to try on my site! Thanks for the great review and comment
Samanta
This does make the best tiramisu. I made this after coming back from a trip to Italy and this recipe meets or exceeds the flavor and texture of any tiramisu I had while there, and believe me, I had a lot!
katie
I’ve been making this for a few years now, and I’m always extremely happy with the results. I have always used lady fingers that are soft & spongey, not like hard biscuits, because that’s all I could find the first time I tried my hand at your tiramisu. It tastes quite different from any tiramisu I’ve had at a restaurant, but I prefer it immensely.
Linda
Hi there,
I’m planning on making this for a friend’s birthday in a couple of weeks. I’m doing a test run this weekend since I’ve never made it before! I’m nervous as it sounds particular.
My question is in regards to the espresso. The one I bought is a powder. How do I make it a liquid? I’m sure this is a silly question, but I don’t even drink coffee lol. I was planning/hoping to leave the alcohol out. Did I buy the wrong espresso, or do I just add hot water to it? If so, how much?
Thank you!!!
Chef Dennis Littley
There should be instructions on the jar of instant espresso, and that will work fine. As for not adding alcohol, that’s an easy omission, just make extra espresso to replace the Kahlua