Tiramisu Recipe
Tiramisu is one of my favorite desserts in the world. Over the years, I’ve made many tiramisu-inspired recipes—everything from tiramisu cheesecake to macarons to a strawberry tiramisu—and I’m constantly asked for a classic version.
I hadn’t shared one before because there are already so many tiramisu recipes out there. But after making countless tiramisus over the years, I realized I had a lot to add. From preventing a soggy dessert to getting a thick, fluffy cream layer that stays smooth and creamy—not grainy—these are the details that make a classic tiramisu truly good.
Why I Love This Tiramisu…
- I love how this tiramisu stays light and creamy without feeling heavy.
- The coffee flavor comes through clearly, but the ladyfingers never turn soggy because I keep the soaking time quick and controlled.
- After chilling, the layers hold their shape beautifully, which makes it easy to slice and serve cleanly.
- It’s a simple, classic dessert that I trust to work every time.
Key Ingredients & Why I Use Them
- Mascarpone: This gives tiramisu its signature richness. I don’t overwork it—gentle mixing keeps the cream smooth instead of dense.
- Egg yolks: They create structure and silkiness. Cooking them gently with sugar gives the filling stability without tasting eggy. I like to use a double boiler to do this.
- Granulated sugar: Sweetens the cream and helps stabilize the yolks when cooked. I don’t use a lot of sugar in my recipe, which keeps the tiramisu balanced and prevents it from tasting overly sweet or heavy.
- Heavy cream: I whip it only to medium peaks so the filling stays light but structured. Overwhipping will make the cream grainy once folded with the mascarpone.
- Strong coffee or espresso: This needs to be bold. Weak coffee disappears once layered with cream, so brew it strong and let it cool completely. I like to use espresso.
- Alcohol (rum, Kahlúa, or Marsala): Optional, but it adds depth and balances the richness of the cream and coffee. A small amount goes a long way. I usually use Kahlúa, but if I only have rum or Marsala, that’s what I use instead.
- Ladyfingers: Crisp, store-bought savoiardi are ideal. Soft ones don’t hold up to the soak and can make the tiramisu soggy.
- Unsweetened cocoa powder: Used for dusting the top. Choose a good-quality cocoa for a deep, slightly bitter finish that balances the sweetness. My favorite cocoa powder is from Valrhona.
How to Make Tiramisu
The full recipe card is below, but here’s how I make it step by step, so you can get my tips in real time.
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Step 1: Mascarpone Mixture
Start by separating the eggs. Place the yolks with the sugar in a heatproof bowl.
In a heatproof bowl set over barely simmering water, whisk the yolks with sugar and a pinch of salt for about five minutes, until the mixture turns pale and thick enough to coat the back of a spoon.
Pour the mixture over the cold mascarpone cheese, in a large bowl. Stir with a spatula until completely incorporated. But don’t over mix.
Whip the heavy cream to medium peaks—soft, but able to hold shape.
Add the whipped cream to the yolk-mascarpone in two additions, stopping as soon as it’s fully combined.
Step 2: Dip the Lady Fingers & Assemble
Mix the cooled coffee or espresso with the alcohol. I prefer espresso, but coffee works too.
Give each ladyfinger a very quick dunk. Don’t soak them in the liquid for too long, or the tiramisu will be soggy.
Arrange the ladyfingers in an even layer in a pan.
Spread half of the mascarpone cream on top.
Pan size
You can use either a 9×13-inch or a 9×9-inch pan. I’ve tested the recipe in both, but prefer the 9×9-inch pan because it creates a thicker, more substantial layer of filling.
Use a spatula to spread the cream on an even layer. I like to use an offset spatula to do this.
Top with another layer of dipped ladyfingers. You might have to cut some to make fit your pan.
Top with the remaining mascarpone cream and spread it on an even layer.
Then cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
The resting period is important! It allows the flavors to meld and the texture to firm up beautifully. I like to make tiramisu a couple of days before I’m going to serve it, to make it even better. Just before serving, dust generously with cocoa powder using a fine sieve.
Storage
Store your tiramisu covered in the refrigerator for up to 4 days. The flavors deepen after the first day, and the texture becomes even silkier. Serve chilled and dust with fresh cocoa right before serving for a beautiful finish.
Tips & Tricks for Tiramisu
- This is where most people go wrong: over-soaking the ladyfingers. A quick dip is enough. Also make sure that the coffee mixture is cool before soaking! I’ve also done another technique in the past where I placed the espresso in a spray bottle and sprayed the ladyfingers instead of dipping. But as long as you make sure to dip it quickly, it will be fine.
- When whipping the cream, make sure to only reach medium peaks—not stiff, and not too soft. It matters more than you think. Too soft and the filling won’t set, too stiff and the mixture will look separated and grainy.
Substitutions for Tiramisu
- Replace mascarpone cheese with cream cheese if you can’t find it, though mascarpone gives the most authentic flavor.
- Skip the alcohol for a family-friendly version—use extra coffee or add a splash of vanilla extract. You can even use decaf coffee.
- For a dairy-free option, use coconut whipped cream and a vegan mascarpone alternative.
- You can even make individual portions in small glasses for a handheld version.
- Egg whites instead of cream: You can use the whites from the same 4 eggs. Whip the whites with half of the sugar until stiff peaks form (this may take a few extra minutes compared to cream). Fold the whipped whites into the mascarpone mixture the same way you would fold in the cream. I’ve made this version before and found it lighter than the cream version, and since I like a more dense creamy filling, I stick to the whipped cream.
FAQ
Can I make this recipe without alcohol?
Yes, just use a little extra coffee soak or add a bit of vanilla for depth.
Can I freeze tiramisu?
Yes, freeze tightly wrapped in plastic wrap for up to two months. Thaw overnight in the refrigerator before serving.
Why is my mascarpone mixture runny?
This usually happens when the mascarpone is overmixed or too warm. Mascarpone should be gently mixed just until smooth, and all ingredients should be cold to help the mixture hold its structure. Also, the cream should be whipped to medium peaks—not too soft, and not too stiff.
Why is my tiramisu soggy?
Most often, it’s from over-soaking the ladyfingers. A quick dip is enough.
Can I use store-bought ladyfingers?
Absolutely—store-bought crisp ones are perfect for the quick dunk method.
Similar Recipes
If you want to try other Tiramisu variations, check out my Matcha Tiramisu or Limoncello Tiramisu. Or for twists on the classic, try my Tiramisu Cake or my Tiramisu Macarons! Can you tell I love tiramisu!?
Make sure to leave a comment below or tag me on Instagram if you make this recipe. I love seeing what you create.
Tiramisu Recipe
Ingredients
- 4 large egg yolks about 72 g
- ⅔ cup granulated sugar 133g
- 2 cups mascarpone 450g
- 1½ cups heavy whipping cream 360ml (see notes for egg white option)
- 2 tbsp rum, Kahlua, or Marsala wine 30ml (optional)
- 1½ cups strong brewed coffee or espresso, cooled 360ml
- 400 g ladyfingers about 35 cookies
- ¼ cup unsweetened cocoa powder, for dusting 25g
Instructions
- Separate the eggs into yolks and whites and set aside. Discard the whites or save them for another recipe. Or you can use them in place of the heavy cream (see notes).
- In a heat safe bowl set over a pot of barely simmering water, whisk together the yolks and sugar for about 5 minutes, until the mixture thickens enough to coat the back of a spoon and becomes pale and creamy. Remove from the heat and let it cool slightly.
- Place the mascarpone in a large bowl. Pour the warm yolk mixture over it and use a spatula to mix until smooth and creamy. Set aside.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3 minutes with a hand mixer or a stand mixer fitted with the whisk attachment on medium-high speed.
- Add half of the whipped cream to the mascarpone mixture and fold gently to combine. Add the remaining half and fold again until smooth and homogeneous.
- In a shallow bowl, mix the cooled coffee and rum. Quickly dip each ladyfinger into the mixture—just a second per side so they don’t get soggy—or mist them with a clean kitchen spray bottle filled with the coffee mixture for more control.
- Arrange one layer of soaked ladyfingers on the bottom of a 9×13-inch or 9×9-inch dish, which is what I used. Spread half of the mascarpone mixture evenly over them. Add a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top, smoothing the surface with a spatula.
- Cover the dish with plastic wrap and refrigerate overnight. Just before serving, dust the surface evenly with cocoa powder using a fine sieve.
