Authentic Italian tiramisu is made with just four simple ingredients: mascarpone cheese, fresh eggs, ladyfingers and strong coffee. No heavy cream, no vanilla, no shortcuts. This is the traditional recipe as it is prepared in Italy.
In Italian homes, tiramisu is a simple, elegant dessert that relies entirely on the quality of its ingredients and the balance of its flavors. The cream is made by whipping egg yolks with sugar and gently folding in mascarpone, while the egg whites give the dessert its light and airy texture.
This classic no-bake dessert is rich, creamy and perfectly balanced between sweetness and the bold flavor of coffee. It can be assembled in a large baking dish or served in individual portions, just as we often do in Italy for family gatherings and special occasions.
If you are looking for the real Italian tiramisu recipe, made the authentic way, this is it.
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Why This Is the Authentic Italian Recipe
This tiramisu follows the traditional Italian method and ingredients, without modern shortcuts or additions that do not belong to the original version. Here is what makes it truly authentic:
• Only four essential ingredients
Mascarpone cheese, fresh eggs, ladyfingers and strong coffee. Nothing else is needed in the classic Italian recipe.
• No heavy cream
Traditional tiramisu does not contain whipped cream. The creaminess comes entirely from mascarpone and properly whipped eggs.
• No added flavors
No vanilla extract, no chocolate chips, no salt. A small amount of Marsala wine can be added if desired, as done in some traditional Italian versions, but it is not essential.
• Raw eggs prepared the traditional way
Classic tiramisu is made with fresh eggs. Below, you will also find instructions on how to pasteurize them if preferred.
• The method used in Italian homes
This is the way tiramisu is traditionally prepared in Italy for family lunches and celebrations, focusing on technique and quality ingredients rather than shortcuts.
Ingredients
Prep Time: 30 Min | Cooling Time: 3 Hours | Servings: 8
Pan size: These quantities are for a 20×30 cm baking dish (about 8×12 inches).
- 300 g (10 oz) Savoiardi ladyfingers – about 30 cookies. You can use store-bought Italian savoiardi or make homemade ladyfingers following our step-by-step recipe.
- 500 g (1.1 pound) cold mascarpone cheese
- 4 medium eggs, separated (about 220 g / 7.7 oz without shells)
- 100 g (½ cup) granulated sugar
- 300 ml (1¼ cups) strong espresso coffee, cooled
- 2 tablespoons Marsala Wine (optional)
- Unsweetened cocoa powder, for dusting
Instructions
BEFORE YOU START: This is the traditional Italian tiramisu recipe, prepared with very fresh raw eggs, as it has been made in Italy for generations.
If you prefer to use pasteurized eggs, you will find step-by-step instructions below in the section “Raw Eggs and Food Safety”.
How to Make Authentic Italian Tiramisu
Step 1) - Prepare the coffee and let it cool completely. You can use an espresso machine or a moka pot to make strong Italian coffee.
If desired, stir in 2 tablespoons of Marsala wine. This is optional. If you prefer not to use alcohol or are serving children, simply skip it.
Set aside.
Step 2) - Separate the egg whites from the yolks. Place them in two different bowls.
Whip the egg whites until stiff peaks form. They are ready when they hold their shape and do not move if you gently tilt the bowl. Make sure there is no trace of yolk in the whites, or they will not whip properly. Set aside.
Step 3) - In a separate bowl, beat the egg yolks with the sugar for 3 to 5 minutes, until the mixture becomes pale, smooth and slightly thickened.
Step 4) - Add the mascarpone to the whipped yolks. Gently mix until smooth and fully incorporated. The mascarpone should be cold, thick and creamy, not watery.
Step 5) - Fold the whipped egg whites into the mascarpone mixture. Use a spatula or wooden spoon and mix gently from the bottom up, so you do not deflate the cream. Continue until smooth and airy.
Step 6) - Quickly dip each ladyfinger into the cooled coffee for 1 to 2 seconds. Do not soak them too long, or the tiramisu will become overly soft and watery.
Step 7) - Arrange the soaked ladyfingers in a single layer in your serving dish.
Spread half of the mascarpone cream evenly over the ladyfingers.
Step 9) - Add a second layer of dipped ladyfingers, then cover with the remaining mascarpone cream. Smooth the surface.
Dust generously with unsweetened cocoa powder.
Step 10) - Refrigerate for at least 3 hours before serving. For best results, prepare the tiramisu the day before and let it rest overnight in the refrigerator.
Raw Eggs and Food Safety
Traditional Italian tiramisu is made with raw eggs. In Italy, fresh eggs are commonly used for this recipe.
If you prefer to avoid raw eggs, you can safely pasteurize them at home using a hot sugar syrup. This method gently cooks the eggs while preserving the texture and structure of the cream.
Below you will find step-by-step instructions for pasteurizing both egg yolks and egg whites.
For more information and tips read "How to Pasteurize Eggs"
How to Pasteurize Egg Yolks
For 4 egg yolks you will need: 50 g (¼ cup) granulated sugar + 25 g (1¾ tablespoons) water
Step 1) - Place the sugar and water in a small saucepan. Stir briefly, then bring to a boil without stirring excessively.
The syrup is ready when it reaches 121°C (250°F). Use a candy thermometer for accuracy. If you do not have one, the syrup will form small steady bubbles and appear slightly thickened.
Step 2) - While the syrup is heating, begin whipping the egg yolks at high speed.
Step 3) - Once the syrup reaches temperature, slowly drizzle it into the yolks while continuing to whip. Beat until the mixture becomes thick, pale and completely cool, about 8 to 10 minutes.
When the bowl feels cool to the touch, the yolks are ready.
At this point, proceed with adding the mascarpone as described in the main recipe.
How to Pasteurize Egg Whites
For 4 egg whites you will need: 50 g (¼ cup) granulated sugar + 25 g (1¾ tablespoons) water
Step 1) - Prepare a sugar syrup exactly as described above and heat it to 121°C (250°F).
Step 2) - Start whipping the egg whites until they begin to form soft peaks.
Step 3) - Slowly drizzle the hot syrup into the egg whites while whipping continuously. Continue beating until stiff peaks form and the mixture is completely cool, about 8 to 10 minutes.
The pasteurized egg whites are now ready to fold into the mascarpone cream.
Kitchen Tools You May Need
Tiramisu does not require special equipment. In most Italian homes, it is prepared using simple kitchen tools.
You will need:
- A medium mixing bowl
- A hand mixer or stand mixer to whip the eggs
- A spatula for gently folding the cream
- A baking dish, approximately 30 x 20 cm (12 x 8 inches), for assembling the layers
You can also prepare tiramisu in individual glasses or small serving cups if you prefer a more elegant presentation.
How to Store Tiramisu
Store tiramisu covered in the refrigerator at all times. Because it contains eggs and mascarpone cheese, it should never be left at room temperature for long periods.
Tiramisu will keep well in the refrigerator for up to 2 to 3 days. For best texture and flavor, serve it chilled.
If possible, prepare tiramisu the day before serving. Resting overnight allows the flavors to blend and the texture to set properly.
Can You Freeze Tiramisu?
Yes, tiramisu can be frozen for up to 1 month.
Wrap it tightly with plastic wrap and, if possible, an additional layer of foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. The texture may become slightly softer after thawing, but the flavor remains excellent.
Ingredient Substitutions and Variations
Authentic Italian tiramisu follows a simple and traditional method. However, a few adjustments can be made depending on preference or availability of ingredients.
Eggs
Traditional tiramisu is made with eggs.
If you prefer an egg-free version, you can substitute the eggs with whipped heavy cream, as in our Tiramisu Without Eggs recipe. Whip the cream until stiff peaks form, then fold it into the mascarpone to create a creamy and fluffy texture.
Keep in mind that this is a modern variation and results in a lighter flavor compared to the authentic Italian version.
Savoiardi (Ladyfingers)
Savoiardi are the traditional choice.
You can substitute them with Pavesini, which are thinner Italian cookies with a similar structure. The final texture will be slightly more delicate. Here is our recipe Tiramisu with Pavesini Cookies.
Another option is thinly sliced Pan di Spagna (sponge cake), which creates a softer and lighter dessert. Make the Tiramisu Cake with soft Pan di Spagna layers.
Coffee
Strong espresso coffee gives tiramisu its distinctive flavor.
If needed, you can use instant coffee dissolved in hot water. The result will be milder and less aromatic.
Decaffeinated coffee is also suitable if you prefer to avoid caffeine.
Marsala Wine
Marsala is traditional in many Italian versions, but it is optional.
You may substitute it with dark rum or coffee liqueur for a similar depth of flavor. Brandy or cognac can also be used, though they are more intense and aromatic.
For an alcohol-free version, simply omit the liqueur and use coffee only.
For more helpful tips and to avoid common problems such as runny cream or overly soaked ladyfingers, read our guide: 11 Common Mistakes to Avoid When Making Tiramisu.
More Italian Tiramisu Recipes to Try
If you love classic tiramisu, you may also enjoy these traditional and creative variations:
Each version keeps the spirit of the original Italian dessert while offering a different flavor or presentation.
Tiramisu FAQ (Authentic Italian Version)
Authentic Italian tiramisu is made with mascarpone cheese, fresh eggs, sugar, espresso coffee, Savoiardi ladyfingers and, in some traditional versions, a small amount of Marsala wine.
It does not include heavy cream, vanilla extract or chocolate chips. Those are modern variations.
Yes. Traditional Italian tiramisu is made with raw eggs. The egg yolks create a rich cream, while the whipped egg whites give the dessert its light texture.
If preferred, the eggs can be pasteurized using a hot sugar syrup method, which is explained in the recipe above.
When made with very fresh, high-quality eggs and properly refrigerated, tiramisu is considered safe in traditional Italian preparation.
If you have concerns about raw eggs, you can pasteurize them before using. Always store tiramisu in the refrigerator and consume it within 2 to 3 days.
Yes. You can pasteurize the eggs at home using a hot sugar syrup, which gently cooks them while maintaining the traditional texture.
Some modern versions replace eggs with whipped cream, but this changes both the flavor and structure of the dessert.
Yes. Marsala wine is optional. Many Italian families prepare tiramisu using only coffee. Skipping the alcohol makes the dessert suitable for children.
Tiramisu should be stored covered in the refrigerator and consumed within 2 to 3 days. Because it contains eggs and mascarpone, it should not be left at room temperature for extended periods.
Yes, tiramisu can be frozen for up to 1 month. Wrap it tightly to prevent freezer burn. Thaw overnight in the refrigerator before serving. The texture may become slightly softer after thawing.
Tiramisu can become runny if:
The egg whites were not whipped to stiff peaks
The mascarpone was too soft or watery
The ladyfingers were soaked too long in coffee
Dip the ladyfingers quickly, use thick mascarpone and fold the egg whites gently to maintain structure.
Recipe Card
Authentic Italian Tiramisu Recipe from Italy (No Heavy Cream)
Ingredients
- 300 g Savoiardi ladyfingers - about 30 cookies
- 500 g cold mascarpone cheese - 1.1 pound
- 4 medium eggs, separated - about 220 g / 7.7 oz without shells
- 100 g granulated sugar - ½ cup
- 300 ml strong espresso coffee - 1 ¼ cup, cooled
- 2 tablespoons Marsala wine - optional
- unsweetened cocoa powder - for dusting
Instructions
How to Make Authentic Italian Tiramisu
- Prepare the coffee and let it cool completely. You can use an espresso machine or a moka pot to make strong Italian coffee.If desired, stir in 2 tablespoons of Marsala wine. This is optional. If you prefer not to use alcohol or are serving children, simply skip it.Set aside.
- Separate the egg whites from the yolks. Place them in two different bowls.Whip the egg whites until stiff peaks form. They are ready when they hold their shape and do not move if you gently tilt the bowl. Make sure there is no trace of yolk in the whites, or they will not whip properly. Set aside.
- In a separate bowl, beat the egg yolks with the sugar for 3 to 5 minutes, until the mixture becomes pale, smooth and slightly thickened.
- Add the mascarpone to the whipped yolks. Gently mix until smooth and fully incorporated. The mascarpone should be cold, thick and creamy, not watery.
- Fold the whipped egg whites into the mascarpone mixture. Use a spatula or wooden spoon and mix gently from the bottom up, so you do not deflate the cream. Continue until smooth and airy.
- Quickly dip each ladyfinger into the cooled coffee for 1 to 2 seconds. Do not soak them too long, or the tiramisu will become overly soft and watery.
- Arrange the soaked ladyfingers in a single layer in your serving dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add a second layer of dipped ladyfingers, then cover with the remaining mascarpone cream. Smooth the surface.
- Dust generously with unsweetened cocoa powder.
- Refrigerate for at least 3 hours before serving. For best results, prepare the tiramisu the day before and let it rest overnight in the refrigerator.
How to Pasteurize Egg Yolks
- If you prefer to avoid raw eggs, you can safely pasteurize them at home using a hot sugar syrup. This method gently cooks the eggs while preserving the texture and structure of the cream.For 4 egg yolks you will need: 50 g (¼ cup) granulated sugar + 25 g (1¾ tablespoons) waterPlace the sugar and water in a small saucepan. Stir briefly, then bring to a boil without stirring excessively.The syrup is ready when it reaches 121°C (250°F). Use a candy thermometer for accuracy. If you do not have one, the syrup will form small steady bubbles and appear slightly thickened.
- While the syrup is heating, begin whipping the egg yolks at high speed.
- Once the syrup reaches temperature, slowly drizzle it into the yolks while continuing to whip. Beat until the mixture becomes thick, pale and completely cool, about 8 to 10 minutes.When the bowl feels cool to the touch, the yolks are ready.At this point, proceed with adding the mascarpone as described in the main recipe.
How to Pasteurize Egg Whites
- For 4 egg whites you will need: 50 g (¼ cup) granulated sugar + 25 g (1¾ tablespoons) waterPrepare a sugar syrup exactly as described above and heat it to 121°C (250°F).
- Start whipping the egg whites until they begin to form soft peaks.
- Slowly drizzle the hot syrup into the egg whites while whipping continuously. Continue beating until stiff peaks form and the mixture is completely cool, about 8 to 10 minutes.The pasteurized egg whites are now ready to fold into the mascarpone cream.
Alexandra says
I tried this authentic Italian tiramisu recipe and it turned out absolutely perfect! The texture was light and creamy, and I loved that it doesn’t use heavy cream. The flavor was rich but perfectly balanced, just like the tiramisu I had in Italy.
The step-by-step instructions were very clear and easy to follow. I even tried the pasteurized egg method and it worked beautifully. This will definitely be my go-to tiramisu recipe from now on. Thank you for sharing such a traditional and reliable recipe!
Dan says
Made it tonight with Gluten Free Lady Fingers. It was delicious. Only thing I’d recommend is to divide the sugar in half and put half in the yolks and sprinkle gently the other half in the whites when they are at soft peaks and cook both separately while whipping in a double boiler until the sugar has dissolved. This way, I’m not serving raw eggs (couldn’t find pasteurized).
Jan says
My family loved this!
Renata says
I made this tiramisu for Sunday lunch and everyone loved it! It was creamy, not too sweet, and the coffee flavor was just right. I really appreciate that there’s no heavy cream in the recipe, it tastes much more authentic this way.
The instructions were easy to follow and the result was just like the tiramisu I remember from Italy. I’ll definitely make it again!
Ewan says
Excellent recipe thank you! If using Pan Di Spagna instead of Savoiardi what would be your recommendation for soaking the cake, do you brush it on? And about how thick are your layers?
Thanks again!
Barbara Felicità Lucchini says
Thank you so much Ewan! If using Pan di Spagna, I recommend using a food-grade spray bottle to lightly and evenly soak the layers without making them soggy. Alternatively, you can use a pastry brush for more control. The layers should be about 1/2 inch thick to ensure a good balance of texture and flavor. Enjoy!
Charlotte says
The best tiramisu recipe! I make it for every occasion and it has never disappointed. Super easy recipe to follow 🙂
Nicole says
I made this Tiramisu for friends and it was soooo good !! They were eating it straight from the serving dish by the end of dinner 🙂 I didn't have Marsala so used Amaretto. I'll remake it this Easter weekend with (newly bought Marsala). Thank you so much for this recipe, it's the best Tiramisu I ever tasted.
Silvana Nava says
Hi Nicole,
Thank you so much for your comment and I wish you a happy and sweet Easter with our Tiramisu!
Cheryl says
Merry Christmas Silvana.
I made your recipe today, and both my husband loved it!
m says
Tip! Marscapone is made from heavy cream only! It will whip like cream all in its own! If your egg yolk Marscapone mix is runny keep beating it until it holds a peak just like cream would! IF you over beat it then it can separate and turn into butter ie: curdle. So keep an eye on it and STOP b4 it separates. If you try to use while its still runny your end product will be loose!
Hope this helps!! If you follow those instructions there's no need to add heavy cream and do all these other things! FYI!! Do NOT warm/soften Marscapone first! Use cold! Remember its heavy cream not cream cheese!
Tammy C. says
This recipe was so thorough and easy to follow. The result was amazing!! My husband and I made it for an Italian dinner night with a group of friends and EVERYONE raved about it being the best tiramisu they've had! Thank you for a wonderful recipe on our first attempt at tiramisu!! Grazie from Mississippi, USA!
Silvana Nava says
Hi Tammy,
Thank you for this message. I am glad to have been helpful and it is always nice to have positive feedback on your work!
MLB says
Thanks for this. I made this several times and never had a problem until tonight and I had a few distractions and it curdled. I had not idea what it did wrong. I’ll remake in the AM without distractions.
Divya says
Delizioso! First time making tiramisu, and settled on your authentic recipe to try. I was expertly guided by your clear instructions and photos. I made sure I bought good quality lady fingers and mascarpone, and the freshest pasture-raised eggs with deep colored yolks. When recipes call for such few ingredients, I think the main difference between success and failure is the quality of the ingredients. Ciao!
Barbara Felicità Lucchini says
Thank you Divya for your comment. Ciao!
Vanessa Rodriguez says
Hello sorry to intrude I just wanted some clarification on when to dust cocoa powder? do I dust it on tiramisu once I finish doing the last layer of mascarpone cream and then store in the fridge? or do I add the cocoa powder after it sets in fridge over night and about to serve and eat? If you could pls pls answer that would be greatly appreciated thank you!
Barbara Felicità Lucchini says
Ciao Vanessa
dust with cocoa powder as soon as it is finished. Then put it in the fridge covered with cling film
Zora says
i made this yesterday and it is absolutely perfect. Thank you so so much for this recipe
Veronica says
The best Tiramisu recipe ever. This is my go-to recipe, which I use when in need of a quick & easy dessert to make. Everyone is obsessed with it when I make it! HIGHLY RECOMMEND!
Diana Raimundo says
First Time doing a Tiramisu, and it turns out perfect ! Just pay attention to have a really thick mascarpone
The only difficulty was not eating all the cream before putting it in the dish !
Thanks from France
Julián says
Sorry, another question: The 220 grams of eggs would be yolks or whole eggs? If only yolks are used, how much should be used?
Barbara says
No problem. So with desserts, we tend to be very accurate with the doses, more so than with other recipes. Just because of the difficulty of their execution. Since eggs can vary significantly in weight, we preferred to add in grams. So by 220 grams (7.7 ounces) we mean yolks + whites. Carefully read step 2 and step 3.
Julián says
Thanks a lot!
Julián says
Hi, how are you? In the video you do not use the egg whites. What would be the difference between making it only with yolks and making it with whites and yolks? Thanks!
Barbara says
Hi Julián,
The egg yolk + egg white method is the traditional way to make tiramisu. It's the old technique in Italy. The yolk + syrup method is the more modern way to make tiramisu, with pasteurized eggs. The result is a thicker, more compact and safer mascarpone cream. Both are great, by the way.
js says
Thank you! I've been using this recipe for 2 years now, have made tiramisu about 10 times, always great results.
I find I need to make 1.5 times the amount of mascarpone cream/custard though, I never have quite enough for 2 packs of biscuits.
Karishma says
Hi, the first time I made the tiramisu usuing this recipe was perfect. However second time when I made it the mascorpone cheese curdled when I added it in the gold and sugar mixture. What could go wrong? It gives a smell of butter and water started to leave.. Does the mascorpone cheese need to be in room temperature?
Barbara says
Hi karishma,
Mascarpone has to be cold, high quality and very fresh
Courtney says
Wow!
I’ve made this recipe a few times. The only adjustment I did lately was to use cane sugar infused with some vanilla bean pods and 600g mascarpone instead of 500.
I used a pyrex dish (9.5'' wide x 7.5'' deep x 2.75'' high) and got three beautiful layers.
Fredrika says
Hi. This is the only tiramisu recipe I will ever use. I am super picky when it comes to a good tiramisu. And over and over again I have been told I make the best tiramisu in the world (thanks to you!!!!!!!!!)
I also wanted to add, to the people who have ended up with a mixture too runny: pour the mixture into a larger bowl/baking dish. In a seperate bowl, whip up some double cream with icing sugar and gently fold it into the mascarpone until desired consistency. I usually 4x the tiramisu recipe, so I'd do 1l double cream if this happened to me (it did once because I used a bowl that was too deep and it deflated the egg whites when I folded them in). Yes it won't taste as good, but it will probably still be the best tiramisu you've ever tried 😉
Rachel says
Hello, so this was my very first time ever making a tiramisu. I even live in Italy (ha ha) with my italian partner and our 2 kids. I made this for his birthday recently using your recipe. I didn’t use any rum or wine and I swapped the coffee for orzo so the kids would sleep. Everyone enjoyed it even our friends. Easy to follow and good tips. The best tiramisu recipe I have ever tried! Thank you (grazie mille)
Noemie says
I've made this 5 or 6 times now and it has turned out absolutely perfect each time. Couldn't recommend it more!
Father Steve says
Perfetto, buonissimo! Just the right amount for my ceramic serving dish. All the family loved it, two nieces said they had never tasted authentic Tiramisu. My sister asked for your recipe. Grazie.
Lucinda Roberts says
It's turned out perfect! thank you!
Simeon S says
I made this recipe 3 times so far. The first two times it came out so perfect i was taking pictures. The third time? Cream was runny, it didnt thicken. One out of 2 things couldve gone wrong, or both:
1) i soaked the ladyfingers too much
2) i shouldve folded the mascarpone with the yolks instead of mixing it with a mixer.
If the ladyfingers are too soaked, they wont absorb any moisture from the cream. And Mascarpone will turn to liquid if mixed too much. This is my opinion on this problem.
Sim S says
Nope, i was wrong. Here is the update: if you measure the yolks and whites, and make sure they are 220g, your cream will be perfect. The recipe here is perfect, someone just has to listen, and follow it 🙂
I cracked 4 eggs into a measuring cup (the same organic eggs i always use), and the total was less than 220g. I added egg number 5 and there you go, exactly 220g. See that?
Follow the recipe!
Tricia says
Ok I see where you pasteurized your egg whites and yolk with sugar syrup. Do you still add the remaining sugar after you add the syrup to your yolk?
Barbara says
Hi Tricia!
So for 4 eggs you need 100 grams of sugar. If you want to pasteurize the eggs, use 50g + 25ml of water for the yolks and 50g + 25ml of water for the egg whites. You can also make tiramisu with just the yolks, without the whipped egg whites. The cream is thicker. In this case for 4 egg yolks add all the sugar, that is 100 g + 50 ml of water.
Maria says
Hi Barbara! I tried this recipe out for a wine / tiramisu tasting for The Wine Wiki and it was absolutely delicious!! Just wanted to say thank you so much!
Minke says
This is an excellent recipe. Many tiamisu recipes are far too sweet. I made it for my son's birthday. Everyone loved it!
Valerie says
Hi. How do I adjust ingredients for 6 inch springform pan?
Barbara says
Hi Valerie,
I would tell you to use 2/3 of the doses ... Which in my opinion becomes complicated. After all, it is a little smaller than the one we used. I would keep the doses of this recipe. With what is left over, make small tiramisu in glasses. The ones you usually use for water. You can give them to some friends or eat them on sad evenings ...;-)
Valerie says
Hi. Thanks for your advice.
Janine says
I made this recipe for Easter. My problem was that I dipped the lady fingers into the Expresso and Rum mixture very lightly. So what happened was that I really could not taste the Expresso mixture and I had a lot left over. Please tell me where I went wrong and what I should have done. Thank you.
Barbara says
Hi Janine,
Nothing wrong. It is true that when you dip the ladyfingers in coffee you have to do it quickly so as not to soak them too much, but at least give them time to soak ... Next time try to do this: dip the cookie in the coffee on one side only, for 2 seconds. Then place it in the pan with the coffee-soaked side up. In this way the coffee gradually drops to wet the underside of the biscuit as well. Over time and a little more experience you will see that your tiramisu will be perfect! Ciao
Sim says
Amore, thank you so much for the recipes! First of all, i used your recipe for savoiardi and they came out perfect! Then i did your tiramisu, and THAT came out perfect with your savoiardi. Absolutely perfect and to my own taste, and no problems at all, the ladyfingers absorbed the coffee and were not soggy but half brown half yellow. Youre amazing
Barbara says
Hi Sim!
Thank you so much! You are so nice!
I like this comment much more than your previous one ("without the shells" remember?). Maybe because I didn't understand it. If I made any mistakes or wrote something funny, please let me know. Sometimes I get messed up with the English language. I live in Italy, I speak Italian, you know how it is ...
Anyway I hope you are sincere.
Grazie mille amore mio ;-D
MANJIT KAUR SAHOTA says
Hi Barbara...I do not have a expresso coffee machine..Can I use instant expresso coffee (Lavazza) and how much per 100 ml?
Barbara says
Ciao Manjit!
sure you can use instant espresso coffee. I think 1 or 2 teaspoons per 100 ml of hot water, it depends how strong you want the taste of the coffee. I would make 2 ... ;-D
Corina says
I'm a tiramisu lovers, but in my country it is so expensive.....so thank you Barbara for sharing this recipe ......I've made Tiramisu for the family gathering and everybody love it.
Barbara says
Thank you Corina for your comment 😀
Magda says
Fantastic article about tiramisu. Thank you very much xx
Silvana says
Thanks a lot for your message!
Theresa Brown says
Wow! Just wow! Thank you so much for your delicious recipe. I had been wanting to make an authentic Tiramisu for ages but had lost my recipe and couldn't decide which new one to follow. I came across this page and decided it looked good and easy to do. I left it overnight as suggested, but couldn't wait until this evening to taste it. It was a bit emotional - I have now found a great recipe and can make Tiramisu at home instead of taking a chance in restaurants.
Thank you again!
Silvana says
Hi Theresa,
Thanks for your enthusiastic message!
I am very happy that the recipe was successful with our indications
Sophia says
Hello, probably a silly question, i've tried to look through the comments section to find the answer. Are you using caster sugar for the sugar?
Thank you
Barbara says
Hi! Yes, we used caster sugar
Vanessa Rodriguez says
Hello Barbara I just wanted to know what is the difference between granulated sugar and caster sugar? or are they the same?
Barbara Felicità Lucchini says
The only difference between caster sugar and granulated sugar is their texture. Caster sugar has more finely ground crystals than granulated sugar
joe and son says
My 10 yr old son and I (2 people who don't do anything in kitchens) made it tonight. It looks great, followed every step (very easy thanks for the pics). The taste test tomorrow will be by mama (surprise Bday), so she will be the true judge. Tiramisu is her all time favorite! I have a feeling this one will hit a home run!
Alexa says
I've made this 2 times now and both times it turned out amazing! Thank you so much for this recipe, I was looking for an authentic Italian recipe and this was perfect xxxx
Muskan says
Hi! Thanks for the recipe. I made this with the exact proportions however the final cream mixture can out very runny and liquid. It was not at all spreadable. Any clue where I could have gone wrong?
Barbara says
Hi Muskan,
Usually the mascarpone cream turns out runny when the exact dosage of the eggs is not observed (about 220 g or 7,7 oz without shells) or (more likely) the mascarpone was too liquid. Mascapone cheese must be quite thick; if you put it in a bowl and put a spoon in the center of the cheese, the spoon remains standing upright.
Joey says
Hi Barbara. After adding the egg whites the mixture got runny and a bit clumpy. Don’t know what I did wrong.. Is it too late to add more mascarpone to thicken it a bit more?
Barbara says
Add more mascarpone and keep the cream for few hours in the refrigerator.
Jeannine says
Hi! This is a uch a delicious tiramisu! I made it last night left it in the fridge overnight. We ate it today for my birthday and everyone loved it. I used brandy cause it’s all I had and it was perfect. Thank you for sharing this recipe with the world!
Barbara says
Nice! Thanks for your comment Jeannine!
Marketa says
Hello Barbara, I'm just looking for Tiramisu recipe which is genuine Italian and I found yours! I'll definitely make this one. Just one quick question, I thought that in Tiramisu is traditionally used Amaretto liqueur? Thank you.
Barbara says
Hi Marketa,
Thanks for your comment! In Italy the traditional tiramisu recipe is made with marsala. Some people use rum or brandy. Amaretto liqueur is used by very few. But more and more often the greatest Italian chefs don't add liquor in tiramisu, so....I think it's up to you now 😉
Marketa says
Thank you for your answer Barbara! I have the Amaretto already at home so I will use it
Barbara says
Perfetto! Let me know how it is. I've never tried tiramisu with amaretto
Marketa says
Barbara, it was soooo delicious, lovely, gorgeous ........ It's just two of us and I don't necessarily like sweet very much, BUT this went down very quickly ! Just one thing was wrong, didn't do any harm to flavour, and it is that the cream didn't settle. In some places it was perfect but mostly the cream just went down in bowl (we ate it from the bowl where it was ). Thank you so very much for this delicious recipe Barbara!
Barbara says
Grazie a te 😀 Ciao!
Jackie says
My son makes this but he uses condensed milk as he found recipe that had it where did that come from cause ive never herd the likes before
Janet says
I made this for Mother's day. It is by far the best Tiramisu I've eaten ever!!! Everything about it was on point. Super easy to make as well. The only minor change I made was that the mascarpone came in a 454 gr container so that's what I used, but wow it was yummy!. I have lots of Marsala left so that will be my excuse to keep making more. Thank you for the recipe.
Eleanor says
I’ve made this tiramisu about 5 times already because it’s delicious. My mother loves it too. Guess what she’s getting for mother’s day? The best tiramisu!
Burci says
Unfortunately that egg pasteurisation method does not work. My perfect tiramisu gave us bloaters and diarrhea, it might work if you add the eggs into the hot vessel but it does not by adding the hot sugar to the eggs. 4 egg whites is to much liquid I guess. Had made a lemon cream where you pasteurise the eggs by whipping them up on a benmari.Next time without eggs
Barbara says
Thanks for your comment Burci,
I'm sorry that the pasteurized eggs didn't come out well. We will write a well detailed post on this topic. As soon as it is ready, we'll let you know. Cheers!
Sim says
Just get organic eggs, make sure they are fresh, and stop worrying about salmonella. You get salmonella from eggs and meat that are dirty because non organic products in America are filthy, look at how they raise the chickens and how they eat, it s a crime!
Get fresh organic eggs and enjoy life!
Mollie says
I’m planning on making this tiramisu tonight as it’s my birthday tomorrow!! I’m just a little confused on how you substitute the heavy cream for the eggs. When do you add the sugar etc.
Barbara says
Hi Mollie,
Thanks for your comment. Yes, you're right, in fact that paragraph isn't very clear. Now we re-write it so as to describe the recipe of Tiramisu without eggs more precisely. And...Buon Compleanno!
Ali Benslimane says
Isn't 300g of coffee too much? That seems dangerous!
Barbara says
You don't have to use ALL the coffee. It's only used to soak the ladyfingers. And don't soak them too much .... 😉
Richard says
Hi Ali
300ml of expresso coffee in this sizable desert is not much. If you plan on eating the whole desert yourself then i'd suggest using decaf instead.
Carla says
Made tiramisu yesterday using your recipe. I definitely under dipped my lady fingers because I was afraid of making them too soggy. Nonetheless the dessert was absolutely rich and delicious! Will definitely make this again in the future.
Julianna says
Hi!! My mom and I were in search of a true authentic Italian Tiramisu and loved this recipe; only problem is that our mascarpone cream mixture came out super runny :/ We don't think it is going to set but we are leaving it in the fridge over night to see how it turns out. Where did we go wrong? Please Help!
Barbara says
Could be the mascarpone quality? Mascarpone has to be almost as thick as Philadelphia cheese. Maybe the doses? However let it rest in the fridge; the cold should make it more solid. Or add mascarpone, but the cold should be enough. And then enjoy your great Tiramisu! 😉
Julianna says
Our mascarpone was definitely not that thick! thank you so much!
Alison Skipworth says
Hi, please can you explain what heavy cream is? We have double cream, single cream and whipping cream in the supermarket. I'm thinking it's double cream whipped up as this is quite heavy, am I right? Many thanks
Barbara says
Sorry I'm not sure but I think is that one. In italian is panna da montare or panna liquida so maybe is whipping cream. But sometimes the translation is heavy cream
Stefan Abraham says
Gratsi Barbara!! My first and last homemade Tiramisu by was some 40 years back! Now to hunt for Savoiardi!
Matt says
Best tiramisu recipe I've ever made, let alone had.
My espresso machine is out of action, so I used dreaded instant coffee. Still amazing!
For the alcohol, I used Kahlua and Creme de Cacao White.
Barbara says
Well done Matt!
Beanie Beard says
What is meant by 300g of coffee?
Barbara says
It means that you have to make coffee for 300 g (about 300 ml)
Ainslee says
Is there any alternative to ladyfingers that is gluten-free?
Barbara says
Try gluten-free ladyfingers from Schär, you can find them here on amazon.com . Ciao!
Caterina says
Great traditional tiramisu. My family makes it almost the same way. The only difference is we don’t use alcohol and we shave chocolate on top instead of cocoa powder. Molto delizioso!
Stephanie says
Can you tell me how long this will keep? I was going to make tiramisu on Thursday for Sunday dinner. Thanks.
Barbara Lucchini says
Hi Stephanie,
it's better if you make it the night before, so that with 24 hours of rest in the fridge all the flavors blend together perfectly, and the biscuits take the right humidity. But if you leave it in the fridge for several days, the egg whites start to release water, even if they have been whisked stiff.
Simone says
Absolutely the best tiramisu ever!
Claude Muscat says
Try this out
kath says
Hi Ladies,
Just a question about the size of dish to use for this recipe. Is that a 9" x 13" inch ceramic one in the images?
Cheers!
Silvana Nava says
Thanks for your question Kath! The dish I used is 20×30 cm (around 8×12 inches), so it’s slightly smaller than a 9×13 inch pan.
A 9×13 inch dish will work perfectly as well, the tiramisu will just be a little lower. If you prefer a slightly taller tiramisu, you can either use a slightly smaller dish or add a few more ladyfingers and a bit more cream.
Hope this helps, and enjoy your tiramisu!
kath says
Hi Silvana,
Thanks so much. I apologize for you having to repeat yourself. I just did not get a chance to look at the notes in the recipe and jumped to the "Recipe" itself. Got a bit too excited. I had not heard of tiramisu this way before. Thanks again!