My Classic Tiramisu Recipe -with an easy step by step Tutorial

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Classical Tiramisu

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.

Classical Tiramisu

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.

Classic Tiramisu

Tiramisu prep

 Tiramisu Prep

Tiramisu prep

 Egg yolks and sugar become your  Sabayon

tiramisu cream

 add in the Mascarpone

tiramisu and cream 1

add the whipped cream

tiramisu and cream 2

 fold in the whipped cream

tiramisu and cream

 finished mascarpone cream

ladyfinger in Espresso

 dip the Savoiardi lady fingers in the coffee-Kahlua mixture

tiramisu layer with ladyfingers

 layer the prepared ladyfingers in the bottom of the pan

tiramisu layer with cream

 add a layer of Tiramisu cream

tiramisu layer with cream and ladyfingers

 add another layer of prepared lady fingers

tiramisu

 add another layer of Tiramisu cream and dust with unsweetened cocoa

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 34 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
Classical Tiramisu
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 lady fingers into the mixture just long enough to get them wet, do not soak them!
  7. Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  8. Spoon half the mascarpone cream filling over the lady fingers.
  9. Repeat process with another layer.
  10. Refrigerate 4 hours or overnight.
  11. Dust with cocoa before serving

 

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!

 

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Comments

    • I have been trying this recipe since I found out, I make it for my birthday, my family’s birthday, Mother’s and Father’s Day and it’s our favorite always!
      You can’t go wrong with this recipe, I had my friends eating it and they love it and ask for seconds, even when they claim that they don’t like sweets/ Cale’s etc… they love, love it!!! Thanks a million for an awesome recipe!!!!
      I thought I could only eat at the restaurants but once I try to make it it’s much better than any fancy restaurant that I had ever had!!!

      Reply

  3. Chef Dennis, this is awesome ! I have a bottle of Kahlua and I can make this 🙂 Thanks for this classic tiramisu. I will make this for our Chinese New Year celebration comes February 10th 🙂
    Have a nice day….I am drooling for the time being!

    Reply

  7. These photos of your tiramisu are irresistable. I can barely get up from my desk! Thanks for making the recipe easy to do with your step by step photos. Must make this soon. I had just baked your delish Torta di Mele this weekend, for the endth time since you shared it on my blog. Your recipes are 100% terrific, Chef Dennis. Thanks for generously sharing all that you know with us!

    Reply

  9. hi Irma
    that is one of the reasons for heating the eggs in this manner, to make the dessert safe to eat.

    I don’t know for sure if it’s sufficient for your husbands condition, you may want to check with his physician to see what they think.

    Dennis

    Reply

  10. chef, I

    I have never made tiramisu. I Iove the step by step pics and directions, so making tiamisu, seems much easier. I will be making this soon. Thanks for sharing your recipes!

    Reply

  20. Just finished making this. Came out fabulous! This is exactly the version I was looking for. In my opinion if you don’t make the sabayon it’s not really tiramisu!

    Reply

  21. I made this a while back, and it was absolutely delicious. Thank you so much for this incredible recipe. I’m about to make again, and, for the life of me, I cannot recall whether or not I let the eggs come to room temp prior to beginning. Perhaps it isn’t required since the yolks are cooked in the first step. Thanks again!
    Linda

    Reply

    • hi Linda

      sorry my response is a little late, I’m just seeing this comment.
      While it isn’t necessary to let the eggs warm, they do seem to increase in volume more when they are not cold.
      Happy to hear that you enjoyed my Tiramisu.

      Reply

  22. Good morning Chef. I have been trolling the Internet for a classic tiramisu recipe and I just wanted to say thank you. It is my birthday and I love making my own cake. It is a gift to myself and hopefully my guests. I was wondering about using my stand mixer to make this. Will that work?

    Reply

    • hi Jennifer

      you’re going to love this tiramisu, and you can use your stand mixer for the whipped cream, but you’re going to have to make the sabayon over the stove in a double boiler method, it has to be done slowly so the eggs have time to cook. There really isn’t anyway around that part of the recipe, but its a lot easier than it sounds and only takes about 10 minutes.

      let me know how it turns out!
      Dennis

      Reply

  23. Hi Chef Dennis! I’ve been eager to try making Tiramisu as it is one of my favourite desserts. I have two questions about it though.
    1. A lot of other recipes ask you to use Marsala wine. Is that a substitute for Kahlua? I’ve never had marsala wine before, how will it change the taste?
    2. There appears to be custard in the Tiramisu I really like which I get from the restaurant across my house. Is this really custard or does that Mascarpone taste a lot like custard when mixed with egg yolks, whipped cream and sugar?
    I would really appreciate it if you could help me out here. I would love to make it for my new blog (www.babyinthekitchen.com)
    Thanks!

    Reply

    • hi Nayantara

      I have never been a fan of marsala in tiramisu, the kahula enhances the coffee flavor which is really what you want when making this dessert, so I would say if you didn’t want to use Kahlua just to use strong coffee instead, without any alcohol.

      The tiramisu cream is the custard you are talking about, its really pretty easy to make. I have a feeling after you make your own tiramisu following my recipe, your favorite restaurant version won’t seem quite as good!

      Cheers
      Dennis

      Reply

      • Thank you! I like my Tiramisu to be moist and creamy and a little alcoholic. This seems to be exactly that! If all goes well, I’d love to post your recipe on my blog, if you don’t mind. Full credit will be given, of course! 🙂

        Reply

  24. Definitely! The whole point is to make it myself. And since I’m a photography enthusiast too, I take great pride in showcasing my own pictures. AAAAHHHHHH all this talk about Tiramisu has got me so eager to make it. It’s 1 AM in Singapore where I am, and I wish the grocery store was open so I could buy the ingredients right away and make it now! And then perhaps wake up in the morning and have Tiramisu for breakfast. Now wouldn’t that be a great start to the day? 😉

    Reply

  25. Hi Chef Dennis, do you happen to have the recipe in grams? Tried converting them using some online conversion tools – and they all turned out different.

    Reply

  28. This is the most fantastic recipe. Thankyou so much. Made it for a friends birthday and we all loved it. Used Baileys as the liquer (not traditional but oh soooo good !!). Has always been one of my favourite desserts and now I can make it myself. Deceptively easy and like the fact that eggs are not raw.
    Thankyou again
    Gina

    Reply

  29. Have just made 3 of these for mine & my husbands 50th celebration today. I am feeding 80+ people & can’t wait! I’ve made Tiramisu many times before but yours was very easy & the pictures help. Thanks so much. I’ll let you know how we go.

    Reply

  30. Hi Chef,
    My MIL gave us some pffernusse as a gift. They are like little stones. They taste good, but they’re not really edible (they’d be excellent diet cookies). Anyhow, I thought, “I need a recipe where I soak the cookies and make them into something else”, and Google helped me find this recipe. I thought Tiramisu would be a wonderful Christmas dinner dessert.
    So, given that these cookies are significantly harder than ladyfingers, but also much smaller, do you have any ideas about how long I should soak them? Or maybe a better question, to what consistency?

    Reply

    • hi Jill

      I wouldn’t soak much longer if any because as they sit in the tiramisu they should continue to soften up. You may want to test one by soaking it and then leaving it sit for an hour and seeing how soft its gotten. You want the cookies soft but not mushy, which is what can happen with over soaking.

      Good luck!
      Dennis

      Reply

      • I tested the pfeffernusse as you suggested and came up with a soak time of five minutes (really – they were the consistency of pumice). It worked perfectly! The dish was a hit, and it held up over the long haul, as our Christmas dinner was three adults and one infant, so we were eating the Tiramisu for a week, and enjoying every minute of it. The bitterness of the spice of the pfeffernusse was a nice foil for the sweet and coffee flavors – thanks so much for the recipe and the advice! I’ll be making this when I want to show off!

        Reply

  31. It looks great and I am planning to make it for .Christmas. Can I make 1 1/2 times the recipe in a slightly larger dish?

    Reply

  32. Dear Chef D. I’ve made this recipe twice now. Do you know what it tastes like? Tiramisu!!! Like I had brought it home from a fine Italian restaurant! Thank you, so much for sharing it.
    I too checked out many recipes before trying this one. One thing that I like about yours’ that you cook your eggs. That makes me feel a little safer. Especially when serving family and friends.

    Reply

  33. I made this for Christmas and it was truly spectacular. I served it with rainbow slices, lemon ricotta cookies and cocoa pignoli cookies. After it was assembled, I realized the Alessi ladyfingers were only about 7.5 ounces per package but they still worked out well. I found that I used more soaking liquid (strong espresso and Kahlua Especial which is 70 proof) than the recipe called for. Buying 12 packages from Amazon was a bargain at $23. I made 11/2 times the recipe, but and had so much left over, that I decided to freeze it. I served it with rum cake, rainbow slices, lemon ricotta cookies and cocoa pignoli cookies. It freezes and is even delicious frozen. Thank you, Chef Dennis, for this wonderful recipe.

    Reply

  34. I just made this for our New Years dinner. Absolutely “delicioso”, everybody liked it and my brother-in-law thought it came straight from the Italian Restaurant…..ha. Even my father-in-law, who used to be a chef in big hotels here on the island, said it was one of the best Tiramisu he ever had…….I think that is quite the compliment. Thank you so much for sharing with me. Happy New Year

    Reply

  35. Hi chef, Im wondering about the sabayon and the mascarpone. Do you let it cool before putting it in? What consistency should it have once the mascarpone is incorporated? Also can you use whipped cream or do I have to whip the whipping cream? I don’t have an electric mixer. Thank you!!

    Reply

    • hi Monica

      as you’re whipping it the sabayon will cool slightly. I would get your mascarpone out and let it start to come to room temp. The consistency will be fairly thick and creamy. If you look at the images in the post it will give you some idea of the consistency
      I hate to say it but you may want to whip the cream by hand, it will be well worth the trouble, I would not use the canned whipped cream it will never hold up, but if you had too something like cool whip could be used, although the taste and consistency will never be as good as using real whipped cream and the cool whip will add extra sweetness to the finished product so you’ll have to cut back some of the sugar in the sabayon.

      Reply

  36. Hi Chef,
    I tried to make a “low calorie version” using Cool Whip (which I hate) and sugar free instant pudding. I have it in the freezer and it is passable but nothing like your original recipe. If you recall, I made it for Christmas and froze the leftovers. I made it in a plastic container so it was easy to store in the refrig and the freezer. Unfortunately for me and my waistline, I discovered that it was slightly different when eaten frozen, but unbelievably delicious.
    The Cool Whip would hold up with the saboyan, but I agree that it will probably change the flavor.

    Reply

    • this is going to have to be one of those special occasion desserts Elaine, make it full calorie when you do make it and make sure you have plenty of friends around to help eat it! I feel your pain on this dessert, I will eat it 3x a day until its gone..lol!

      Reply

  38. Thanks for the great recipe! I love tiramisu and have been wanting to try making my own. Just did it with your recipe. However, being a amateur, I ended up with a runny liquid that had yellow spots (from the egg yolks I suppose). I have no other what I should do the next time I try so that the mixture will not have yellow spots and the end product will not be watery but nice like your pictures. Any advice to help me improve? Thanks!

    Reply

    • CW from what you describe you are not heating the eggs enough or whipping them long enough. This process needs to be followed very closely using a double boiler method to heat with continuous whipping. That is the only way you’llget that thick rich cream to form. The same goes for the whipped cream stage as well, whipped cream needs to be whipped slowly and get fully thickened.

      Reply

      • Thanks Chef for the tips! I shall take note the next time!
        Pardon me, but I whipped using the highest speed on the electric mixer. Is that correct or should I do it on slow/ medium instead? For the egg yolks & sugar, I double boiled for 10min stirring constantly but only beat the mixture after it came off the stove as i could not use the electric mixer on the pot…

        Reply

        • Oh and just wanted to say that husband said it tasted good though there was the sugary “sandy” taste and the cake was not “solidified” enough :). Somehow the sugar didn’t get incorporated well…

          Reply

          • that again is from not whipping it while in the double boiler, that will help the sugar to dissolve. Glad your husband liked the flavor! If it ever comes out runny again, you can freeze it and will firm up enough to eat it as a frozen dessert.

        • you want to beat the whipped cream slowly on slow then medium and then finally fast. As for the eggs and sugar you need to whip that by hand with a wire whip the entire time its on the double boiler, not afterwards. The yellow spots you are seeing are cooked eggs, from not keeping the mixture moving.

          Reply

  40. I am making this for the first time for a lasagna dinner we are having sunday night. Would it be ok to make saturday evening or should i make it sunday morning. My boyfriend loves this dessert and I am going to do my best to make sure he still loves it after I make it.

    Reply

  42. I just made it for a dinner party, and this was my third time making it. It always comes out perfectly, and I love that the eggs are cooked. Some people had two servings and my hostess insisted on keeping the rest, which was just fine, as I already have some in the freezer since the last time I made it. I have already told you about how good it tastes frozen,

    Reply

  43. I just made it for a dinner party, and this was my third time making it. It always comes out perfectly, and I love that the eggs are cooked. Some people had two servings and my hostess insisted on keeping the rest, which was just fine, as I already have some in the freezer since the last time I made it. I have already told you about how good it tastes frozen, The mascarpone I use comes in 1 cup packages, so I just cheated and use a tiny bit of cream cheese for the remaining 1/4 cup. I was pleased that it came out a little firmer this time, but I wouldn’t dare use any more cream cheese, as it contains salt.

    Reply

  44. I tried this recipe for Easter 2014. My first time. making Tiramisu. I followed the recipe step by step and it turned out awesome. A reall hit and loved by everyone. Thank you.

    Reply

  45. This tiramisu is delicious, and it really does only take 30 minutes. Made it for guests and everyone asked for the recipe. Would give it 6 stars if I could.

    Reply

  46. Hi Chef Dennis,
    I am planning on making your tiramisu for a friend’s farewell party next week in small individual dessert containers. I was hoping to be able to stencil some designs on the tops of the tiramisu with the cocoa, How far in advance do you think I could dust the designs on? I’m worried they might soak into an ugly mess if I do them too far in advance but it will be difficult to do it close to serving time. Any suggestions?
    Thanks!

    Reply

    • hi Eliza

      I have not had a problem with the cocoa bleeding once on the tiramisu, I would just suggest putting down a good amount when you stencil. I probably wouldn’t do it more than 8 hours ahead of time just to be on the safe side.

      Cheers
      Denns

      Reply

  47. Hello Chef Dennis,

    I’ve been looking for a great recipe for tiramisu and I am so glad I stumbled to your site. I will be making this in a few days for our first anniversary, and I am kinda nervous (I want to impress him since he loves tiramisu!). I used to have problems making buttercream because of the whites getting scrambled, is it possible that this could happen here too? And how about the temperature of the ingredients, does the mascarpone have to be at room temperature when being mixed to the egg mixture? The heavy cream really cold when about to whip? The ingredients are pretty expensive in my place that’s why I want to make sure of some stuff before I make it. This will be my first time, hope it will be a success! 🙂

    Reply

    • hi Jaun

      you just have to be careful using the double boiler technique when making the Tiramisu, and the sabayon will be fine. As for the mascarpone room temp is good for it and very cold cream as well as the mixing bowl being chilled for the best results. I did a video on making tiramisu and if you have time to check it out it may answer more of your questions. https://www.youtube.com/watch?v=GfDbYx7_4Go&list=PLDYDMh-1yU34_ZSjIVqmZ1vUiKHzqRDAK

      Dennis

      Reply

      • Hello Chef Dennis!

        I’d just like to say that tge tiramisu was a huge success! My zabaglione wasn’t as fluffy but it wasn’t runny either, so it didn’t nelt when I took it out of the fridge. I was so nervous about my boyfriend’s reaction but when we got to taste it… Heaven! It tastes just right, not too sweet (I used 1/2 sugar) and not too bland. He keeps on requesting me to make it again! Tomorrow I’ll make one for the family.

        Thank you so much for your wonderful recipe.
        God bless!

        Reply

  48. I just got done making the filling. Can I assemble tomorrow? Or should it be today?
    I made the sabayon/mascarpone mixture and folded in the whip cream. Right now that is chilling in the fridge.
    I’m making 2.5 ounce dessert cups for Saturday and am just afraid of assembling too early.
    thank you!

    Reply

  49. Chef,
    I cannot tell you how much I appreciate this tiramisu recipes of urs. I’ve been making it for so many occasions. Whenever I have guests coming over for dinner, no matter how full they are, when they hear my tiramisu is on the menu, they will stay back and wait patiently for dessert and everytime, this recipe is a hit! I am a cookery student and I made once in school and it received so many “wows”
    Thanks chef!

    Reply

  50. Hi Chef Dennis,
    I’ve always made tiramisu without eggs as all the recipes I’ve seen contained raw eggs. This is the first time I’ve made it with eggs cooked into a sabayon. It was a great success and was gone very quickly — truly the best tiramisu we’ve ever had, hands down! Thanks so much for the recipe, we love tiramisu and now this is my go-to recipe! So kind of you to share 🙂

    Reply

  51. Chef D,

    Thanks for an amazing recipe! It’s delicious. I just made it tonight for the 3rd time. I’m hoping it turns out well because it was not quite as stiff as the last time. Got it in the freezer for a bit to hopefully stiffen it up.
    Is there any way to ensure the stiffness in the recipe?

    Reply

    • hi Desi

      it all comes down to the Sabayon being thick enough and taking your time whipping the cream so it remains thick. It may set up a bit more after a few hours, lets hope it comes out okay.

      Reply

      • This afternoon I figured I’d make it again as an Easter dessert. As you said would happen, the Sabayon did turn out thicker this time (a bit more heat in the double boiler and whisking 9 minutes or more). In this tiramisu I’ll add some Amaretto to the whipped cream to see how that tastes. Will let you know how it turns out.
        Happy Easter!

        Reply

        • So I had to taste it before sharing it. It appears that in an attempt to get things really stiff, I may have over-whipped the cream and only realized this when I was folding it in. Now the tiramisu filling has what looks like a “grainy” texture, but luckily it’s only appearances; it still tastes great. I got lucky I guess.
          I wonder if also may have been the cream going bad that caused the graininess; I used some leftover cream which appeared to have a thicker consistency than the cream from the newly opened carton.
          The third thing I can think of is too much Amaretto in the whipped cream…
          In any case I’m learning. I love experimenting and very seldom make a dish the same way twice.

          Reply

          • hi Desi

            you can over whip cream as it starts to turn into butter and it will effect the texture. It could have also been the age of the cream but I don’t think that would have caused the graininess, it just may have affected how it whipped and how long it held up for.
            you do have to be careful adding anything to whipped cream for flavor, and next time you would be better off adding it to your sabayon.

            I’m happy to hear it still tasted good. Next time if you want to experiment trying doing glasses of the finished cream with strawberries, peaches or another of your favorite fruits.

  54. Served this tiramisu last night for friends and it was praised thoroughly! Brought a piece of Italy to FInland. Thank you for sharing the recipe!

    Reply

  55. I really enjoyed the way you broke the recipe down and having made Tiramisu for years (also a pretty skilled cook here and at least your age) I found it easy to follow. However there is *** ONE BIG OMISSION, ***in my opinion, and that is not mentioning that the Sabayon need to cool before adding in the mascarpone cheese!!
    I made this (and tripled the recipe for a large group) late last night so it could “sit” overnight…and although I really knew better (!) I just followed the recipe without thinking…sooooo, when the mascarpone mixed into the still warm egg yolk mixture it melted down, and adding the whipped cream only furthered the overly liquid situation. I do think it’s “saveable” (haven’t tried it yet) as I used another trick I previously learned elsewhere which is to line the dish with plastic wrap long enough to entirely surround the dish (and use as a lifting tool when removing for serving) and spray the wrap with Pam prior to adding the ladyfingers and filling. With the help of another set of hands we were able to encase the rather too liquid Tiramisu and now allowing it to sit overnight, hopefully, it has set up a bit. I just thought you’d want to include this omission. Thanks for a great site!

    Reply

    • hi Jolinda

      In my recipe it says “remove from the heat and whip yolks until thick and lemon colored” this should give it adequate time to cool down. At this point you add in the mascarpone which is cold. Then you whip your cream which should take another 5-10 minutes allowing the mixture to cool even more,before adding the whipped cream.

      I’m sorry you had a problem with the recipe ,the only thought I have is that since you tripled the recipe didn’t allow it to cool, due to the volume.

      Thanks for your input and I have included more instructions for cooling.

      Reply

  57. I am a novice at baking but I decided to try my hand at making tiramisu. I stumbled across your recipe and followed the instructions to the T. The tiramisu turned out heavenly! I will make it again for an Xmas potluck! Thanks very much Chef!

    Reply

  58. Hi Chef, i really loved tiramisu and was intimidated and worried about the raw egg white part. im glad i found your recipe. 1st time i made it, it was abit watery bottom part..It is either 1) i did not heat the egg long enough or 2) I did not mix the mascarpone cheese properly or 3) I did not whip the cream long enough which i felt was already stiff.
    But taste wise it turn out well.. Thank you once again.

    – Riza
    Singapore, South East Asia.

    Reply

    • hi Riza

      all three of those things could have been the reason. I have found that if the cream or eggs are near their expiration date that can also cause problems. I hope next time you make it that it comes out perfectly! Thank you so much for taking the time to leave a comment

      Reply

  59. Chef Dennis,

    Thanks so much for the best Tiramisu I have ever made. I was unable to find ladyfingers so I made a pound cake to substitute and it was delicious. My family and friends said it was the best they ever had!!! You are so awesome.

    Teresa, Arlington, TX

    Reply

  60. Dear Dennis,
    You recipe feels like tasty perfect. I have just made savoiardi first time using nice recipe from internet (by Italian chef). Savoiardi are springy soft with golden brown crust, I feel with your tiramisu recipe they will compose just delicious bliss. Thank you!

    Reply

  61. Hi, Chef Dennis,
    I plan on making your Tiramisu for a family gathering. I do have a question, could I make it ahead of time and freeze it, or would it be best to make it the night before. I would appreciate your thoughts.
    Thanks, Mara

    Reply

  62. Hi Chef,

    I’ve used your recipe several times and everyone found it delicious, but because I don’t makr it that often, things sometimes go wrong…
    Like today while whipping the heavy cream I think I went “too far” or whipped wrong or something because when I added the sabayon mix things kinda went “flat” & fluidy.
    I carried on anyway & hope it’ll still stiffen up after being in the freezer for a few hours.
    Any tips on how to avoid this?

    Reply

  64. The first tiramisu I have attempted and I am thrilled to bits with the result. Will be making this regularly.
    Many thanks.

    Reply

  65. Chef Dennis,

    Absolutely love this recipe. I have made it loads of times now, I can’t stop eating it – I will end up fat lol
    I have never had Kahula so I use Tia Maria instead. I guess they will taste very similar.

    Thanks for sharing, it is amazing

    Lisa

    Reply

    • Thank you for letting me know you’ve been enjoying my recipe and thank you for such a great review! I understand completely about not being able to stop eating it, which is why I only make it for special occasions these days…lol
      As for Tia Maria its very similar to Kahlua and is a great substitute.

      Reply

  66. Hey Chef!
    Just stopping by to ask if there is a difference between this recipe and the Best Tiramisu recipe? Thanks in advance! Looks good!

    Reply

  67. I made 5 recipes of this yesterday. I have made before with excellent success. Yesterday the first turned out perfect. The second so grainy I had to throw the whole thing away. The 3-5 are okay but the beautiful texture of the first one I could not replicate. I kept thinking I was overlooking the eggs. Now I’m wondering if it was the whipping cream part. Next time I will pay more attention. I see one comment says to beat on slow first then medium and then high. How can I tell if I’ve over beat? Can you give me a few more guidelines as I really want to perfect this. It is a great recipe as I don’t want uncooked eggs. Thanks in advance.

    Reply

    • some of the things that can cause this problem is the eggs were overcooked; the sugar didn’t dissolve all the way; the cream, mascarpone and /or eggs were close to their expiration date. And you can overwhip the cream which will break down. You need to whip it until it forms peaks and I always suggest starting at low speed building up gradually over about 10 minutes. It will change form soft peaks, too stiff peaks and that’s when it’s done.

      If you whip the cream too much it will start to break down and become grainy. The fats and liquids are now separating. If it’s not resembling butter, the whipped cream can be saved by whipping in a little more cream by hand. As soon as the whipped cream starts to look clumpy instead of fluffy, you know you overwhipped it.

      hope this helps.

      Reply

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