My Classic Tiramisu Recipe -with an Easy Step by Step Tutorial

My step by step instructions for Tiramisu are easy to follow and will make seem like a superstar in the kitchen!  

Total Time: 30 minutes

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One of my favorite desserts will always be Tiramisu and it’s so easy to make I thought I needed to do a Tiramisu Recipe Step by Step tutorial for everyone.

It seems so long ago that Mama Jeanette taught me how to make this classic dessert from her hometown of Sienna just as her mother had taught her, and her mother’s mother before her.

Mama Jeanette’s version of Tiramisu recipe is one of the most requested recipes I have on my blog, and the only complaint I receive is that so many people assume it’s beyond their skill level and are afraid to try making this amazing dessert. Recently I’ve gotten quite a few emails asking that I do step by step pictures of my Tiramisu to help them through the process.

While step by step images are not a regular feature on my blog, in this instance I’m happy to oblige in the hopes that they will help everyone to understand the process more clearly. Once you get through your first sabayon you’ll see just how easy it is to make this classic and it will become your signature dessert, requested by your friends and family.

What is Tiramisu?

Translated from Italian, tiramisu comes from the phrase tirami su ‘pick me up.’ It’s also known as a Tuscan Trifle as legend has it created in Sienna in the 17th century for a visit from the Grand Duke of Tuscany.

Tiramisu is a rich, layered dish that classically contains hard ladyfingers or Savoardi, mascarpone cheese, espresso, egg yolks, sugar, Marsala wine, rum and cocoa powder. Of course, there are as many Tiramisu recipes as there are Italian grandmothers.

How do you make Classic Tiramisu?

 Tiramisu Prep

 Egg yolks and sugar become your  Sabayon

 add in the Mascarpone

add the whipped cream

 fold in the whipped cream

 finished mascarpone cream

 dip the Savoiardi ladyfingers in the coffee-Kahlua mixture

 layer the prepared ladyfingers in the bottom of the pan

 add a layer of Tiramisu cream

 add another layer of prepared ladyfingers

 add another layer of Tiramisu cream and dust with unsweetened cocoa

Chef Dennis Tiramisu Tips for a perfect Tiramisu:

• Make sure your mascarpone and egg yolks are at room temperature.
• Don’t oversoak your ladyfingers. A quick dip in and out of the espresso mixture is all that is needed. Soggy ladyfingers will ruin this dessert.
• Beat the whipped cream slowly (over 10 minutes) and it will hold up for an extended period.
• Traditionally Marsala wine is added to the espresso in a classic tiramisu, but I prefer keeping the flavor of the coffee using a coffee liqueur like Kahlua.
• Chill for at least 4 hours,  overnight is best to let the ladyfingers soften and the filling to firm up.

I can promise you once you’ve made your first Tiramisu with my recipe you’ll never be happy with restaurant Tiramisu again. And definitely, plan on making it on regular basis, it’s just that good! And if you love Tiramisu make sure to check out my Peach Tiramisu with Raspberries.

If you’ve tried my Tiramisu recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

5 from 45 votes

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Tiramisu - A step by step Tutorial

My step by step instructions for Tiramisu are easy to follow and will make seem like a superstar in the kitchen!  

Author: Chef Dennis Littley

Nutrition Facts

Tiramisu - A step by step Tutorial

Amount Per Serving

Calories 469 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 20g 100%

Cholesterol 217mg 72%

Sodium 42mg 2%

Potassium 56mg 2%

Total Carbohydrates 31g 10%

Sugars 28g

Protein 5g 10%

Vitamin A 25.6%

Vitamin C 0.3%

Calcium 8.8%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Prep Time: 30 mins

Total Time: 30 mins

Servings: 9

Calories: 469 kcal

Ingredients

• 6 large egg yolks
• 1 cup sugar (201 gm)
• 1 1/4 cup mascarpone cheese - room temperature (284 gm)
• 1 3/4 cup heavy whipping cream (420 ml)
• 2 -12 oz packages Savoiardi Lady fingers crunchy not soft variety
• 1 cup cold espresso or strong coffee (240 ml)
• 1/2 cup coffee flavored Liquor optional (120 ml)
• 1 tbsp cocoa for dusting (30 gm)

Instructions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly.
2. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. (whipping the eggs off the heat should allow them to cool off sufficiently if you're going to make a larger batch make sure to give the sabayon time to cool down before adding the rest of the ingredients.)
3. Add Mascarpone to whipped yolks, beat until combined.
4. In a separate bowl, whip cream to stiff peaks.
5. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
6. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
7. Arrange the ladyfingers in the bottom of an 8 inch square baking dish (or 6×9)
8. Spoon half the mascarpone cream filling over the ladyfingers.
9. Repeat process with another layer.
10. Refrigerate 4 hours or overnight.
11. Dust with cocoa before serving