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Tiramisu with a fork on a white plate

Best Tiramisu Recipe {step by step}

Chef Dennis Littley
Your friends and family will love my tiramisu recipe.  It's easy to make and I guarantee it will be the Best Tiramisu you've ever had!   Can you believe that this classic dessert can be made in 30 minutes? 
4.68 from 1464 votes
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Prep Time 30 minutes
Cook Time 10 minutes
resting time after completed 4 hours
Total Time 40 minutes
Course Dessert
Cuisine Italian
Servings 9
Calories 490 kcal

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

Can I freeze tiramisu?
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a 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 the layer of cocoa and serve.
Can I make tiramisu ahead of time?
You can easily make the tiramisu up to 2 days before you need it.
How long can I keep tiramisu in the refrigerator?
Personally, I have kept tiramisu for up to a week. The flavors actually get better after 2 days. If you don’t think you’re not going to finish it in a week, I would consider freezing part of it. (Or make your neighbors very happy by offering them some).
Can I make the tiramisu without alcohol?
Yes you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
How do I make enough for a 9 x 13 pan?
To make a larger version of this recipe that will fit in a 9 x 13 pan simply multiply the ingredients by 1½ (one and a half). This will come very close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
What can I substitute for mascarpone?
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.
What can I use instead of ladyfingers?
You can use sponge cake, angel food cake or as a last choice pound cake. Cut the cake into 4-inch oblongs and dry them in a 250-degree oven before assembling the 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.

Nutrition

Calories: 490kcalCarbohydrates: 37gProtein: 5gFat: 34gSaturated Fat: 20gCholesterol: 217mgSodium: 64mgPotassium: 118mgFiber: 1gSugar: 33gVitamin A: 1280IUVitamin C: 0.2mgCalcium: 97mgIron: 2.1mg
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