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 a regular basis, it’s just that good! And if you love Tiramisu make sure to check out my Peach Tiramisu with Raspberries.
Chef Dennis Tip***
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
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.
Equipment I use to make Tiramisu:
If you enjoy delicious desserts you may also like these recipes:
Tiramisu – A step by step Tutorial
Ingredients
- 6 large egg yolks
- 1 cup sugar
- 1 ¼ cup mascarpone cheese – room temperature
- 1 ¾ cup heavy whipping cream
- 30 each Lady fingers about 1 ½ of the 7 ounce packages (Savoiardi style)
- 1 cup cold espresso or strong coffee
- ½ cup coffee flavored Liquor optional
- 1 tbsp 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.
- Add room temperature Mascarpone to whipped yolks, mix until well combined.
- 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 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 4 hours or overnight.
- Dust with cocoa before serving
Notes
- 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.
-
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.
Nutrition
Patricia
Wow, this was amazing and pretty easy to make. It is going in my recipe book!
Tara T
I made this Easter weekend as a birthday treat for my brother’s girlfriend. It was a huge hit! So light and airy! Lady fingers were hard to come by and so was the mascarpone cheese! Kroger and Walmart respectively for the wins! Huge shout out to Starbucks in Avon, IN for helping me with my espresso dilemma and helping me figure out what to use in the dessert (made by a woman who doesn’t like coffee and has NEVER had an espresso!) This recipe has the BEST instructions, notes and tips!! Bless you Chef Dennis! Thanks so much!!! You’re a lifesaver!!
Jenny
Hi Chef Dennis,
I made your tiramisu recipe yesterday. It’s insanely good! Today i ate it again but the texture of the cream is different. Is it because the eggs are not fresh enough? Thank you in advance
Clair
I am about to try this recipe and wanted to ask if it would be ok to make it two days before eating it?
Chef Dennis Littley
yes you can, it will actually taste better after sitting for a day.
Peggy
First time making Tiramisu. It was Excellent, made for a party and received raves. Was hoping for leftovers but that did not happen. Am making again for family dinner this week. I did chill for 24 hours and it held it’s shape for cutting and serving. I also did buy the Lady fingers at World Market and they are very crisp, worked very well. A wonderful dessert that I will continue to make. Thank you for sharing your recipe and tips.
Lily Joenoes Van Bunnik
The best Tiramisu recipe. Sabayon makes me more confident to feed my family as the egg is no longer raw. Thank you
Kristina
Wh
Do you add 1 egg yolk or 10?
Chef Dennis Littley
the recipe calls for 6 Large Egg Yolks
Tia
Hi Dennis! Ive tried your recipe and everyones said that its one of the best tiramisus theyve had! Thank you for sharing it! I just have a few questions with this.
Is the only point of whisking the sabayon by hand is to make sure the eggs are cooked? Is it ok if I hand whisked until the eggs reached a certain temperature to make sure its cooked and then use a hand mixer after to make it thick? Or will that change the outcome? As I plan to make large amounts and hand whisking can be tiring…
but if thats what it takes then I wouldn’t want to ruin the quality of it as it came out really amazing. Would love your advice!
Chef Dennis Littley
hi Tia-
I’m happy to hear you enjoy my tiramisu and yes you can use a mixer to finish off the sabayon and it won’t change the finished cream. Just make sure not to overwhip the sabayon. You’re correct that whipping by hand in the double boiler is to cook the eggs.
Tia
Thank you for the reply! One more thing! The cream does melt fast if left out, is there something i could do or add that would make it hold its shape better if left out but not affect its texture too much?
Kelly Saltzman
What is a double boiler, Chef. And if I don’t have one, do you have a recommendation on an alternative with common at home dishes?
Chef Dennis Littley
I don’t use a double boiler, but the method. Place a bowl on top of sauce pot with simmering water. That’s the same effect you get from a standard double boiler.