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.
Joyce says
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 says
hi Joyce
whipping cream is pretty much the same as heavy cream. Just use that. No need for egg white.
Sophia says
Hi Dennis,
Probably a silly question are you using caster sugar for the sugar?
Thank you
Chef Dennis Littley says
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,
C. Chow says
Loving the recipe. Every time when making Tiramisu, I must use this recipe and cooking method
Kate confer says
Chef, I cannot wait to try your recipe! I am wondering what your favorite meal is to precede this luscious dessert??
Thank you!
Kate
Chef Dennis Littley says
That’s a hard question. I think a grilled sea bass would be a nice choice.
Mary Felkel says
Can’t wait to make !
Hana says
Dear Chef Dennis,
Thank you so much for sharing the recipe and step by step video about how to do it. I already made the tiramisu today and it goes to the fridge by now. I wonder what sould the cream taste suppose to be. Because the cream I made tastes very sweet, i dont know if it’s right or wrong. But the texture was the same like you did on the video, not too dense but fluffy enough to put the lady finger on top of it.
Thank you for the answer. I really appreciate it
Chef Dennis Littley says
hi Hana
it sounds like you got it right, The cream will be a little sweet and personal tastes run differently. If it’s too sweet for your taste, next time you make it reduce the sugar by 1/3.
Katerina says
Dear Chef Dennis,
This comment is long over due for which i apologise. I have looked at and tested many a tiramisu recipe but yours by far has to be the one for me, not only for the lightness and creaminess of the end result but also in the instructions and explanations and for that I thank you. I do however have a question that’s been bugging me. How do you determine how many egg yolks to use? For example, I’m making a large tiramisu for 12 servings, your recipe calls for 8 egg yolks while other recipes call for 5/6 egg yolks for the same serving size. Will I achieve a lighter zabayon cream with more egg yolks or is it more to do about volume?
Chef Dennis Littley says
hi Katerina
my recipe for 9 servings calls for 6 egg yolks, by increasing it to make it larger it goes up to 8 yolks. That being said I have made a larger batch by increasing the amount of mascarpone and whipped cream. The yolks won’t make the zabayon heavier but it will make the cream richer. You could always split the difference using 7 yolks and add the additional mascarpone and whipped cream.
June says
Hands down the best tiramisu recipe I’ve ever attempted! My rendition rivals $18 restaurant tiramisus! That whisking in a bain-marin was did wonders. Thanks so much chef !!!🕺🏻🔥
Colleen says
Do I cover before chilling or not?
Already snuck a taste…wow!!!
Chef Dennis Littley says
I would cover it, that way it won’t pick up any stray flavors from the fridge.
Raven says
After pulling several recipes for tiramisu dump cake and easy tiramisu I found yours. I read it and watched part of the video and thought, go for the real thing. I made it last night. It’s in the refrigerator and I can’t wait to serve it tonight. I touched the top and it is nice and firm so I’m sure it is going to be perfect. I tasted the little bit left in my bowl after putting it together and it was incredible. I’m so glad I didn’t go the easy, safe route. It was not difficult thanks to your advise. Now, I’m hoping our family can all be together for Thanksgiving and this is going to be in the mix of our desserts with all the pies I make. The stirring reminded me of all the cream pies I make that take a good bit of stove time to make a good, velvety cream.
I can’t wait to serve it tonight. Now, I’m going to go delete those “other” tiramisu fake recipes.
Raven says
I’m not sure if my recipe rating went through correctly. It definitely is a 5 star!!!!!
Evette says
Well Chef Dennis, this is simply the best tiramisu I have had the pleasure of making and eating. I worked in the kitchen at an Italian restaurant owned by an Italian and his recipe was all heavy cream and no eggs. I only tried it once in all the time I worked there. I followed your recipe exactly, except that I did 3 smaller dishes so I could deliver a bit to my father and mother-in-law. Everyone loved it. During this time I am sorting through all of my recipes. All other tiramisu recipes have been deleted. This is now my go to. Delicious and so fun to make. I am definitely going to try more of your recipes.
Chef Dennis Littley says
Thank you for such a great review and comment! I do love tiramisu and I’m happy to share my recipe and make new friends through sharing!
I hope you find more of my recipes to try
Deeksha Bantwal says
Hi, Can I half this recipe, and still have the same result?
Chef Dennis Littley says
sure, you just need a smaller container to make it in. Or you can make individual portions. There is a place on the recipe card that lets you set the number of portions you want to make.
Seabiscuts says
Great recepie, Iv done it a few times now and have altered /bastardised it for convenience and sugar free diets and have found the ultimate being as follows : Subbed in honey for sugar, balanced honey flavour with zest of a lemon and for sabayon 3t gelatine W 100ml hot water added for failsafe cream that sets in an hour.
Karen Fireman says
This really is “the best tiramisu you will ever make.” I think it’s better than any I’ve ever at at any restaurant. The only thing I did different was add 1/2 C light rum to the cold espresso and coffee liqueur. I would not make the coffee liqueur “optional.” In my book, it’s necessary. I usually make a recipe and a half and freeze some. It freezes very well.
Ella says
This IS the best tiramisu! I’ve used your recipe many, many times. Simple and delicious. Thank you very much for sharing!