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)!
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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.
Samantha says
Hi Chef, is it possible to use electric mixer (instead of wire whisk) to beat the egg yolks and sugar?
Chef Dennis Littley says
you can use one Samantha, just keep it on low and take your time.
Judy says
The best recipe I have tried so far. Made it twice, and shared with family and friends, and all have loved it. Thank you Chef for sharing this recipe.
Chef Dennis Littley says
you’re very welcome Judy, I’m happy to hear you’ve been enjoying my favorite dessert!
Stacey says
To heat or not to heat the egg yolks? (pardon me if this has been asked before) I haven’t made tiramisu in over 15 years when I first learned on an Italian cooking trip. I was looking for a recipe today to make for an Italian dinner tomorrow and was going to make a different recipe that called for just whipping the yolks with the sugar to the cream stage in a stand mixer. I’ve made zabaglione before using the same method as in this recipe and it does get very light and creamy. I’m curious what the difference would be? Your recipe came out perfect (even though I thought I overcooked my eggs). Can’t wait to serve it tomorrow. Ciao!
Chef Dennis Littley says
hi Stacey
the reason the egg yolks are heated is to cook them and prevent any chance of Salmonella. I also think it makes a creamy richer sabayon.
Dianne says
So if I pasteurize the eggs first, I don’t have to use a double boiler? Asking because it is so easy to sous vide eggs.
Chef Dennis Littley says
that’s an interesting question. I’ve just never done it that way, so I’m not sure how the sabayon will react without heat and if it will hold up the same.
Let me know if you try it, I know a lot of people have sous vides now.
Sheldon Smith says
I’ve used this recipe before and it always turns out delightful.
Today I tried something, I thought I would share.
When I was finished beating the egg and sugar, I removed the bowl from the boiling water and placed in a pie plate and slowly added ice cubes whilst still wisking. Once cooled I added the room temperature mascarpone, this worked very well, without the eggs baking to the bowl and the cheese blended in nicely.
Jessy says
Chef Dennis, may I have the recipes in grams, please.Thank you
Chef Dennis Littley says
at the bottom of the ingredients listing on the recipe card, there is an option for metric equivalents. Just toggle to Metric and you’ll have the weights in grams.
Annie says
Can this be doubled? I’m making it for a family gathering.
Chef Dennis Littley says
yes it can. I usually make the 11 x 15 size and have no problems with the mixing, doubling won’t be that much more.
Adrian says
Dear chef
When you add the whipped cream to fold the in the mascarpone sabayon mixture which is hot, must the sabayon be at room temp when you add whip cream? The last time I added when it was warm the cream deflated.
Chef Dennis Littley says
If you have continued to whip the sabayon off the double boiler, it should begin cooling. Adding the room temp mascarpone will also cool the mixture.The mixture shouldn’t be very hot at this point, just the time it takes to blend in the mascarpone should cool the mixture off enough. But if you’re not sure its cool enough give a few minutes in the fridge before adding the whipped cream.
Sanah says
Hi! For someone who is completely coffee illiterate, what kind of coffee should I order at the local cafe to make this?
Chef Dennis Littley says
I would just get 12 ounce cup of their strongest dark roast. You could also order 3 or 4 shots of espresso but the dark roast will work fine.
MARCI CAMENISCH says
I used instant espresso powder to make one cup of espresso and it worked great. I like to add espresso powder to chocolate desserts, too.
Christine N says
I made this up with the technique for classic tiramisu but swapped the flavors for spice apple cider (reduced) instead of coffee and Calvados brandy, a layer of caramelized apple scented with cardamom and cinnamon and dusted with cinnamon and nutmeg. Very pleased with the result! The technique is excellent and I am grateful to have found it! Thank you!
Chef Dennis Littley says
I’m happy to hear you had fun with the recipe and made it your own. Your version sounds delicious!
Melissa Belfon says
Thanks for sharing.i will try this recipe.i am a young pastry chef.
Beatrice says
This is the first and only tiramisu recipe I have ever used! It comes out perfectly every time. If your sugar doesn’t mix all the way into the yolks add a teaspoon or two of heavy cream like he does in his video. The sugar may not dissolve all the way Before adding the mascarpone and that’s ok! It won’t be grainy in the finished product (unless you overcook the egg yolks- that will make the sugar go grainy). Everyone I have made this for is amazed. It isn’t difficult at all and can be broken up into several really fast steps (if you have young kids like I do). Make this recipe!
Carmen says
This Recipe lives up to its claim: best tiramisu I ever had. Clear instructions. Great result. Thanks.
Kath says
I made this about 18 months ago so super good one of my favorites I have made a lot since. So popular with others I am always asked to make it again and again. thank you so much for a great recipe.
Charmaine says
Hi Dennis I have always used egg white and must say the product was always really good. My question is have you ever made tiramisu using egg white and if so why did you switch to heavy cream. I will be using your recipe for my birthday celebration in December.
Chef Dennis Littley says
hi Charmaine
When I first started making tiramisu I used egg whites and it never held up as well or had that flavor I remembered from my experience in Rome. When I started using heavy cream it fit the flavor profiles I was looking for. It is up to personal tastes, but I find the heavy cream version to be richer and creamier.
Sarah says
This was my first time making Tiramisu. I really liked it and, I found your instructions easy to follow. However, the Kahlua taste was a little strong, so I’m wondering if I did not make the espresso strong enough or if I should use less than a 1/2 cup next time. Thanks!!
Chef Dennis Littley says
hi Sarah
it’s all up to personal taste, and if you found it too strong you can reduce the Kahlua or leave it out. It an amazing dessert that should be tailored more to your taste.
Traci says
OMG, the best Tiramisu ever! Half is gone.
Chef Dennis Littley says
Thats what I like to hear! It makes a nice breakfast treat too!