11 Common Mistakes to Avoid When Making Tiramisu

Tiramisu is a timeless Italian dessert that has captured the hearts of dessert lovers around the world. Its delightful combination of coffee-soaked ladyfingers, creamy mascarpone, and a dusting of rich cocoa makes it an irresistible treat for any occasion.

However, despite its simple ingredients, making tiramisu can be tricky, especially if you’re unfamiliar with some of the common pitfalls. To help you get it just right, I've compiled a list of key mistakes to avoid when making tiramisu at home.

These tips will guide you through the process step-by-step, ensuring your tiramisu comes out perfect every time. From choosing the right coffee to handling mascarpone correctly, I’ll cover all the essential details. Avoiding these mistakes will help you create a tiramisu with the ideal balance of flavors and textures.

If you’ve ever wondered why your tiramisu didn’t turn out quite as expected, this article is for you. By learning the most common mistakes to avoid when making tiramisu, you’ll be able to impress your friends and family with a flawless dessert every time.

So, let’s have a look to the tips that will take your homemade tiramisu to the next level!

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1 - Don't be afraid of raw eggs

One of the main concerns when making tiramisu is the use of raw eggs. It’s important to remember that using fresh eggs in the kitchen is a must, no matter the recipe, as it minimizes risks like salmonella. That said, many people get anxious about raw eggs.

The good news is, there’s a way to make them safe. The traditional tiramisu recipe includes a technique called pasteurization, where the eggs are heated to a specific temperature to kill any harmful bacteria. You can do this by heating the eggs with sugar and water to about 121°C. Some recipes call for pasteurizing the eggs separately—yolks and whites—while others treat the whole egg at once. It’s easy to do and gives you peace of mind (read: How to Pasteurize Eggs).

2 - Choose Quality Coffee

Tiramisu relies heavily on the flavor of the coffee you use, so this is not the place for instant coffee or weak brews. An acidic, old, or overly bitter coffee can completely throw off the taste.

To get the best result, go for a freshly brewed espresso or coffee from a moka pot. If you’re in a hurry, capsule espresso machines also work well. Avoid instant coffee unless it’s your only option, as it won’t give you the deep flavor tiramisu needs.

3 - Wait for the Coffee to Cool

It’s tempting to rush the process, especially if you’re excited to finish the tiramisu, but dipping your ladyfingers into hot or even warm coffee is a big mistake. Doing so will cause them to become soggy too quickly, making the whole dessert fall apart. Worse, it can even warm up the delicate mascarpone cream. Always let your coffee cool to room temperature before you start dipping your ladyfingers. Patience is key here!

4 - Don’t Overdo the Sugar

Many people make the mistake of adding too much sugar, thinking the bitterness of the coffee or cocoa needs to be balanced. However, tiramisu is not meant to be overly sweet. The contrast between the slightly bitter coffee and the light, sweet cream is what makes tiramisu so delightful. The dessert should have a balance where you can taste the coffee without it being overwhelming, and then enjoy the sweet relief of the cream.

5 - Consider Adding Marsala

If you want to elevate your tiramisu, try adding a splash of Marsala wine to the coffee. Marsala pairs beautifully with the creamy, egg-based layers of tiramisu. You only need a couple of tablespoons to make a big difference. Some people prefer to use rum instead—if you go this route, a sweet rum like Stroh works best, as it complements the dessert without being too strong.

6 - Don’t Underestimate Individual Portions

A large dish of tiramisu is a sight to behold, with layers begging to be cut into and shared. However, don’t overlook the appeal of individual portions.

By making tiramisu in small glasses or ramekins, you can ensure perfect layers with the right balance of cream, coffee, and ladyfingers. Plus, these portions are easier to serve and look elegant, with no messy slicing involved.

7 - Use High-Quality Mascarpone

The mascarpone you use can make or break your tiramisu. Always go for high-quality mascarpone to achieve that creamy, rich texture. If you can’t find good mascarpone, consider making mascarpone at home—it’s easier than you might think and will give your dessert an extra special touch.

8 - Try Homemade Ladyfingers

Store-bought ladyfingers (savoiardi) are convenient, but nothing compares to homemade ones. If you have the time, making ladyfingers at home will give your tiramisu a fresher, more delicate texture. Plus, homemade ladyfingers soak up the coffee perfectly without getting too mushy.

9 - Avoid Deflating the Cream

A common mistake when making tiramisu is over-mixing the mascarpone into the whipped eggs, which can deflate the cream and ruin the texture. Instead, you should always fold the mascarpone into the egg mixture gently, a little at a time. Also, make sure the mascarpone is softened but cold before you add it, as it will mix in more smoothly and prevent any lumps. Avoid mascarpone at room temperature. Stir gently from the bottom up to maintain the light, fluffy texture of the cream.

10 - Alternate the Direction of the Layers

When layering your tiramisu, try alternating the direction of the ladyfingers in each layer. For example, if you lay the first layer of ladyfingers horizontally, place the second layer vertically. This small trick helps keep the dessert sturdy and ensures clean slices when you cut into it, without the layers collapsing.

11 - Let It Rest

Perhaps the hardest rule of all: once your tiramisu is assembled, it needs time to rest. Letting it sit in the fridge for at least 4 hours, better if it stays in the fridge overnight. It allows the flavors to meld and the texture to set. The coffee soaks into the ladyfingers, and the cream thickens up, creating the perfect consistency. While it’s tempting to dive in right away, patience here makes all the difference!