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.
Lily says
tried and made this recipe multiple times over the last couple of years, and i still get compliments every time! perfectly sized tiramisu w very clear instructions 🫶🏼 i come back here every time.
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my favorite dessert!
Kernow says
Amazing recipe, thank you. My family love it.
I didn’t read the instructions properly and whipped up the egg whites and added these to the mixture. Incredible ! The dessert was light with a slightly mallowy texture. I’ll do it wrong everytime from now on.
Chef Dennis Littley says
I’m happy to hear you enjoyed my tiramisu. Some recipes use whipped egg whites instead of whipped cream.
Vidya says
Thank you for sharing this recipe! I’ve made it several times and it’s always a hit. Question: can I prepare the sabayon/whipped cream mix days ahead of before I assemble my tiramasu? Or will the shelf life of it still remain to be about a week?
Chef Dennis Littley says
Yes you can make the cream up the day before, but I wouldn’t make it too far in advance before assembling. Having it sit made up will improve the overall flavor.
Christina cherian says
Hello Chef
As you mentioned – to make this recipe in a 9/13 dish I increase it by one and a half right. Had few questions-
1.So does that mean I take 9 egg yolks? I was seeing that majority recipies use 6 egg yolks for 9/13 dish
2. 1 cup sugar seems a lot sweet. to me ? Does that need to be increased by 50%?
3. What’s the oz of mascarpone you use for 1 and 1/4 cup? If I increase it for 9/13 is it equal to two 8oz tubs of mascarpone?
Sorry for lot of questions.
Thanks
Chef Dennis Littley says
Thats correct to make the larger size increase all the ingredients by half. You can reduce the sugar if you want too, but thats how I’ve always made it. You would need 1 3/4 cups of mascarpone which should be a little less than two tubs.
Angelina says
Recipe is incredible but accessing this page is a nightmare. Literally ads take up the entire recipe page.
Chef Dennis Littley says
There’s a jump to recipe at the top of the page, that lets you bypass the ads. The ads are the only way I’m able to make money, I’m sorry that they bother you.
Linda says
I use this recipe all the time. It’s simply the best. My family will not eat store bought anymore
Chef Dennis Littley says
It is my favorite dessert and I’m very happy to hear you’ve been enjoying it.
Krl says
Best recipe ever
Chef Dennis Littley says
Thank you! It’s my all time favorite dessert.
Nancy Crock says
Chef Dennis, I am so joyfully pleased with your recipe.
My son is a chef and my entire family of 28 people…. 6 kids and all but two “ produced” LOVE Tiramisu !
I am the official eclair/ tiramisu/ spaghetti sauce/ meat and cheese manicotti/ perfect maple caramel icing cook. But you are an excellent chef and I applaud you for giving us this fantastic tiramisu.
I’ve learned MANY celebrities that are chefs leave out one minuscule ingredient so said recipe is NEVER their exact creation ! And NO…. Not one Italian among this big family 🥰
Thank you
Chef Dennis Littley says
Thank you for taking the time to leave such a wonderful comment! When I started blogging I made sure every last ingredient and detail went into my posts. I wanted everyone to enjoy the delicious dishes I had made throughout my cooking career. For me it’s always been about making people happy with food.
Sanah says
Should I double this recipe for a 9×13 recipe?
Chef Dennis Littley says
Doubling the recipe will be a little bit more than you need for the 9×13 pan, but doubling will also allow you to make thick layers of the cream between the ladyfingers.
Nicole C. says
Hi there,
This recipe is delicious – I’ve made it a few times but I always struggle with my sabayon. At first, it looks how it’s supposed to look while I have it on the double boiler but I can never get it to the right temperature. I end up getting it too hot (even while whisking off the heat periodically) and it seizes up and gets very grainy. I check my water to make sure it’s not boiling, I take it off the heat, whisk continuously, etc. Just not sure why it gets that way. I also worry about eating the eggs since they did not get to 165. I think I may have only gotten to 130. I even pulsed my sugar to get it extra fine (since I didn’t have caster sugar). Perhaps I should measure my egg yolks next time to make sure it’s about a half cup? I actually ended up adding an extra yolk anyway because the mixture looked to dry before I even put it on the heat.
Tracy says
This is an authentic recipe. It is a lot of work and uses many bowls etc but it is worth it. My only note is that I needed more coffee for the ladyfingers. I would recommend 2.5 cups
Peter says
Just made the tiramisu and it’s in the fridge. Now I wait!
A question: the amount to espresso coffee and kahlua liquor adds up to 2.5 to 3 cups total. After assembling the layers, I had like almost 2 cups of leftover liquid. Why so much espresso mix? I mean it’s good! I saved it in a jar for the next batch. THANKS
Chef Dennis Littley says
It all depends on how much you soak the ladyfingers. I always ere on the side of having a little extra than running out.
Alex says
Awesome recipe! I added a bit of vanilla and brandy to the eggs for the zabaglione. For some reason this time, the dessert didn’t firm up all the way. Probably because it was in the fridge for 7 hrs instead of overnight. Cream was slightly runny. But still came out great!!
Catherine WH says
I found this recipe to be super helpful and You gave great advice to make this dessert. I assembled in a trifle glass bowl.
Will add more cocoa powder and chocolate shavings as I seve it. I used an Amaretto liquor in a dark roast coffee since that’s what I had available.
Erin says
I made this exactly as instructed. I’d never made Teramisu before although I have much experience with baking. I doubled the recipe because it is for my sons 21st birthday party. I put it in a cake pan slightly larger than a 9×13. It barely fit. I’m happy with that. We haven’t eating it yet but did taste the filling and that taste delicious. I had just enough of the Kalua coffee mixture to dip the lady fingers in. TU for such great instructions and recipe.
Chef Dennis Littley says
You’re very welcome Erin, and I hope you and your family enjoys my favorite dessert!
Erin says
It tasted delicious and people raved about it. It did set up better after 2 days in the fridge.
Natalie Campbell-Djedje says
Can I make this in a 9×13 dish?
Chef Dennis Littley says
You can but you’re going to have to increase the ingredients by 50%
Kirk says
Ive had tiramisu in restaurants before but never tried making it myself. This is, by far, the best i have tasted. i did have to make my own lady fingers, since i could not find any in the town i live. Chef Dennis, do you have a recipe for lady fingers? Mine came out flat and crunchy after an internet search on how to make. I made 2 different recipes…both came out flat, but still good in the recipe.
Will make again
Chef Dennis Littley says
I’m happy to hear you enjoyed my tiramisu. I currently do have a recipe for ladyfingers but I will add it to my list of things to make.
Kate says
Chef Dennis, it’s not officially Christmas until we’ve made your tiramisu. Your step-by-step directions have never failed me. This is truly a show-stopping dessert with so much “WOW” factor. If you’ve never taken on making your own tiramisu, Chef Dennis is who you need to turn to!
Merry Christmas and much love to you and yours, Chef Dennis!
Chef Dennis Littley says
I’m happy to hear you’ve been enjoying my favorite dessert! Merry Christmas!
Kathryn says
I’ve been using this recipe at Christmas for about 10 years now The Alpha and the Omega of tiramisu.
Chef Dennis Littley says
I’m very happy to hear you’ve been enjoying my favorite dessert! If you have any chocolate lovers in your house I have the best chocolate mousse recipe.
Angela says
Can this recipe be doubled or even tripled? Would there need to be modifications made other than quantity multiplication?
Chef Dennis Littley says
It can certainly be doubled or tripled and the only change needed would be to increase the ingredients. I wouldn’t suggest doing three times the ingredients all at once, if you do 3x, split it into two batches