Authentic Tiramisu Recipe: Bring Italy’s Favorite Dessert Home

Master the art of creating a restaurant-worthy Tiramisu Recipe right in your own kitchen. This iconic Italian dessert features delicate coffee-soaked ladyfingers, a luscious whipped mascarpone cream, and a perfect dusting of cocoa, promising an experience that transports you straight to Italy with every bite.

Author’s Note

My Journey to the Perfect Tiramisu Recipe, Straight from Italy!

During my incredible time in Italy, I had the privilege of immersing myself in its rich culinary traditions, taking various cooking classes that shaped my approach to authentic Italian cuisine. While I’ve shared beloved recipes like bruschetta, a refreshing fennel salad, delightful gelato, and a hearty beef ragù, there’s one iconic dessert that remained untouched until today: Tiramisu. It has always been an absolute favorite of mine, and I made sure to order it at every opportunity while exploring Italy’s charming cafes and trattorias. Today, this heavenly dessert finally gets its well-deserved spotlight!

This recipe is deeply rooted in authenticity, closely inspired by the techniques I learned in an Italian cooking class. However, I’ve added a personal touch that I believe elevates it to another level: the inclusion of whipped cream. While not traditionally found in every classic Tiramisu, this addition enhances both the flavor and texture of the mascarpone-egg mixture, making it even more airy and luxurious. You can certainly omit it for a strictly traditional version, but once you’ve experienced the added richness and lighter consistency, it’s hard to go back!

Key Ingredients for the Perfect Tiramisu

Crafting an exceptional Tiramisu begins with selecting the right ingredients. Each component plays a vital role in achieving that signature rich, creamy, and coffee-infused flavor profile. Here’s a detailed look at what you’ll need and why each choice matters:

Crafting Your Tiramisu: A Step-by-Step Guide

Making Tiramisu is a joyful process that culminates in a truly impressive dessert. Follow these detailed steps to ensure a flawless result:

1. Prepare the Espresso Mixture: Begin by boiling 1-1/4 cups of water and whisking in 1/4 cup plus 1 tablespoon of instant espresso powder. This creates a highly concentrated coffee flavor, crucial for Tiramisu. Allow this mixture to cool completely to room temperature. Once cool, stir in your chosen coffee liqueur, dark rum, or brandy if you’re using alcohol. Transfer the cooled coffee to a shallow bowl, wide enough to dip an entire ladyfinger cookie. Lightly grease an 8×8-inch baking pan with cooking spray and set it aside.
2. Separate Eggs and Prepare Mascarpone: Carefully separate three large eggs, placing the yolks in the bowl of a stand mixer and the whites in a separate, clean bowl (you’ll use these later). Take your mascarpone cheese out of the fridge now, allowing it to soften slightly to room temperature for about 15-20 minutes, but no longer to prevent it from getting too warm and potentially separating.
3. Whip Egg Yolks and Sugar: Add granulated sugar to the egg yolks in the stand mixer bowl. Using the whisk attachment, beat the mixture on high speed for about 10 minutes. The goal is to achieve a very pale, almost white, and thick consistency, known as “ribbon stage.” Scrape down the sides of the bowl periodically to ensure even mixing. This step is crucial for incorporating air and creating a light base for the cream.
4. Combine with Mascarpone and Vanilla: Turn off the mixer. Use a spatula to scrape all the mascarpone cheese into the egg yolk mixture. Add the vanilla extract or paste. Beat on low speed just until everything is combined and the mixture is smooth. Be careful not to overmix. Gently scrape this entire mascarpone-yolk mixture into a separate, very large bowl.
5. Whip Heavy Cream: You don’t need to clean the stand mixer bowl or whisk yet. Pour the cold heavy cream (straight from the fridge) into the mixer bowl. Using the whisk attachment, beat on high speed for about 3 minutes, or until medium peaks form. This means the cream will hold its shape but the tips will softly curl over when the whisk is lifted. Avoid over-whipping, as this can make the cream grainy and heavy.
6. Fold Whipped Cream into Mascarpone Mix: Using a spatula, gently fold the whipped cream into the mascarpone-egg yolk mixture. The goal is to maintain as much air as possible, so fold slowly and carefully until just combined.
7. Whip Egg Whites: Now, thoroughly wash and dry the stand mixer bowl and whisk. Add the reserved egg whites and a pinch of salt to the clean bowl. Beat on high speed until the egg whites are stiff, bright white, and foamy, forming firm peaks when the whisk is lifted. This should take approximately 2-3 minutes.
8. Gently Fold Egg Whites: Add half of the whipped egg whites to the cream mixture. Very gently fold them in with a spatula, using an under-and-over motion, rotating the bowl as you go. When mostly incorporated, add the remaining egg whites and continue to fold gently until just combined. The mixture should be light and airy.
9. Assemble the Layers: Take your ladyfingers. Very quickly dip one cookie at a time into the cooled espresso mixture. The key is a swift in-and-out motion – do not soak them, or your Tiramisu will be soggy. Arrange the dipped ladyfingers in a single layer at the base of your prepared 8×8-inch pan, breaking cookies as needed to fit.
10. Layer Cream and Cocoa: Spread half of the airy cream mixture evenly over the layer of coffee-soaked ladyfingers. Sift about 1/2 tablespoon of cocoa powder through a fine-mesh sieve directly over the cream.
11. Repeat and Chill: Repeat the layering process: quickly dip the remaining ladyfingers in coffee, arrange them over the first cream layer, then top with the remaining cream mixture. Cover the pan tightly with plastic wrap. Refrigerate for a minimum of 6-8 hours, but preferably overnight, to allow the flavors to meld and the dessert to set properly.
12. Serve with a Final Dusting: Just before serving, uncover the Tiramisu and sprinkle the remaining 1/2 tablespoon of cocoa powder evenly over the top using a fine-mesh sieve. For clean, elegant slices, use a sharp knife. Run the knife under hot water, quickly wipe it dry, and then make each cut. Repeat this process for every slice. Serve and savor your magnificent homemade Tiramisu!

Pro Tips for Tiramisu Perfection

• Prioritize Pasteurized Eggs: Since this Tiramisu recipe involves uncooked eggs, it’s highly recommended by the FDA to use pasteurized eggs to minimize any health risks. This is especially important for individuals who are pregnant, very young, elderly, or immunocompromised.
• Dip Ladyfingers Swiftly: This is arguably the most critical step to prevent a soggy Tiramisu. Each ladyfinger should have one quick “in-and-out” motion in the coffee mixture. Do not let them soak. Savoiardi are designed to absorb liquid rapidly, and even a second too long can lead to a watery, mushy dessert.
• Achieve Medium Peaks for Cream: When whipping heavy cream, stop once it forms soft, medium peaks. The cream should hold its shape but still be light and somewhat floppy at the tips. Over-whipping will result in a stiff, butter-like texture that can cause the cream to separate and make your Tiramisu feel heavy rather than airy and delicate.
• Room Temperature Ingredients (Mostly): Ensure your eggs and mascarpone are at room temperature. Room temperature eggs whip up to greater volume, and mascarpone blends more smoothly. However, be mindful not to leave mascarpone out for more than 15-20 minutes, as it can get too warm and break. Your heavy cream, however, must be thoroughly chilled for proper whipping.
• Chill for Flavor Development: While 6-8 hours is the minimum chilling time, Tiramisu truly benefits from an overnight rest in the refrigerator. This allows the flavors to meld and deepen, and the texture to set perfectly, resulting in a more harmonious and delicious dessert.

Tiramisu

By
Chelsea Lords

Tiramisu is a classic Italian dessert with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa on top. Simple, elegant, and irresistibly delicious!

Prep Time:
35 minutes

Chilling Time:
6 hours (preferably overnight)

Total Time:
6 hours 35 minutes

Servings:
14 servings

Video

Equipment

• 8 x 8-inch baking pan
• Stand mixer

Ingredients

• 1/4 cup + 1 tablespoon instant espresso powder (see Note 1)
• Cooking spray
• 3 large pasteurized eggs, at room temperature, divided
• 1/2 cup granulated sugar
• 1 (8-ounce) container mascarpone cheese (see Note 2)
• 1-1/4 teaspoon vanilla extract or 1 teaspoon vanilla paste
• 3/4 cups heavy cream, cold
• 1/8 teaspoon salt
• 3 tablespoons coffee liqueur or dark rum or brandy (skip for alcohol-free)
• 1 (7-ounce) package ladyfingers (savoiardi or pavesini, see Note 3)
• 1 tablespoon Dutch process cocoa powder, divided

Instructions

• 1. Prepare Espresso and Pan: Make espresso mixture by whisking 1-1/4 cups boiling water with 1/4 cup + 1 tbsp instant espresso powder. Cool to room temperature. Set aside in a shallow bowl. Lightly grease an 8×8-inch pan with cooking spray. Separate eggs (yolks for mixer, whites for separate bowl). Remove mascarpone from fridge.
• 2. Whip Yolks and Sugar: Add sugar to egg yolks in a stand mixer. Beat on high speed (speed 6) for 10 minutes until pale yellow and thick (ribbon stage). Scrape sides as needed.
• 3. Combine with Mascarpone & Vanilla: Turn off mixer. Scrape in mascarpone and add vanilla. Beat on low speed until just combined and smooth. Transfer this mixture to a very large bowl.
• 4. Whip Heavy Cream: In the same mixer bowl (no need to clean), add cold heavy cream. Beat on high speed (speed 6) for 3 minutes until medium peaks form. Do not overbeat. Gently fold whipped cream into the mascarpone-yolk mixture. Wash and thoroughly dry the mixer bowl and whisk.
• 5. Whip Egg Whites: Add egg whites and salt to the clean stand mixer bowl. Beat on high speed (speed 6) for 2-3 minutes until stiff, bright white, and foamy peaks form. Gently fold half the whipped egg whites into the cream mixture, then fold in the remaining half until just combined.
• 6. Dip Ladyfingers: If using, stir liqueur into the cooled coffee. Quickly dip one ladyfinger at a time (do not soak!) and arrange in a single layer at the base of the prepared pan, breaking to fit if necessary.
• 7. Layer and Dust: Spread half the cream mixture evenly over the ladyfingers. Sift 1/2 tablespoon cocoa powder on top. Repeat with another layer of dipped ladyfingers and the remaining cream mixture.
• 8. Chill: Cover the pan tightly with plastic wrap and refrigerate for 6-8 hours, preferably overnight, for best flavor and texture.
• 9. Serve: Just before serving, sprinkle the remaining 1/2 tablespoon cocoa powder over the top. Cut into pieces using a hot, clean knife (run under hot water, dry quickly, cut) and enjoy!

Recipe Notes

Note 1: Espresso Strength: The specified espresso powder amount makes a very strong coffee, ideal for Tiramisu. It’s much more potent than standard brewed espresso, which is necessary for the robust flavor. A very strongly brewed regular coffee can be an acceptable substitute if espresso powder is unavailable.

Note 2: Mascarpone Quality: For the best results, avoid low-fat or low-quality mascarpone, as these can make your cream layer runny or compromise the rich texture. You’ll typically find mascarpone in the dairy section of your grocery store. While eggs and mascarpone should be at room temperature for optimal mixing, do not let mascarpone sit out for more than 15-20 minutes to prevent it from getting too warm and potentially separating.

Note 3: Ladyfinger Selection: Your local grocery store might carry ladyfingers, but they can be elusive! I often order them online; I’ve had success with Alessi Ladyfingers and Balocco Ladyfingers. Crucially, always use the firm, crunchy Savoiardi-style ladyfingers. Cake-style ladyfingers are too soft and will become mushy when dipped in coffee.

Storage Reminder: Tiramisu is sensitive to temperature due to its delicate cream layer. Always return any leftovers, tightly covered, to the fridge promptly and consume within 3–4 days. Freezing is not ideal for this dessert, as the dairy components are prone to weeping or separation when thawed, affecting the texture.

Nutrition

Serving: 1 serving |
Calories: 280kcal |
Carbohydrates: 26g |
Protein: 6g |
Fat: 17g |
Saturated Fat: 10g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 2g |
Trans Fat: 0.004g |
Cholesterol: 113mg |
Sodium: 81mg |
Potassium: 273mg |
Fiber: 0.3g |
Sugar: 11g |
Vitamin A: 635IU |
Vitamin C: 0.1mg |
Calcium: 60mg |
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation only.

Tiramisu Recipe FAQs