Tiramisu Authentic Italian Recipe

Here is Tiramisu authentic Italian recipe, the most famous Italian dessert in the world born in Treviso (a lovely town near Venice), delicious and easy to make. Follow the directions of this recipe and make the best Tiramisu you have ever eaten!

Tiramisu is an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Try Savoiardi Ladyfingers BALOCCO, a company famous in Italy for its pastries and biscuits.

There are many variants of tiramisu recipe; the following recipe is the authentic Italian tiramisu recipe, the one of the Italian tradition, the one that we make on Sundays, the one that you will eat when you’ll come to Italy, made with eggs and mascarpone.

But we know it’s hard to find mascarpone in other countries and not everyone eats raw eggs.

So we’ll give you some tips to make an exceptional tiramisu even without those ingredients (at the end of this recipe). If you want to use pasteurized eggs go to the paragraph “how to pasteurize eggs” or read the recipe “how to make mascarpone cream with pasteurized eggs”.

Meanwhile we’ll give you the recipe to make coffee mascarpone cream without eggs. You can eat it in bowls or in little cups made of chocolate cookies, as explained in the recipe. Or you can use it to make tiramisu. A variant. It’s delicious!

tiramisu authentic Italian recipe


How to make tiramisu cake roll, a delicious tiramisu made with sponge cake instead of savoiardi

Tiramisu Authentic Italian Recipe: Ingredients

Prep Time: 30 Min
Rest Time (in the refrigerator): 3 Hr
Yelds: 8

  • 100 g (3,5 oz) of sugar
  • 300 ml of coffee (better if espresso)
  • 2 tablespoons of rum or MARSALA (optional)
  • unsweetened cocoa powder

Tiramisu Recipe: Kitchen Tools and Equipment

For this recipe we opted for:


tiramisu authentic Italian recipe prep 1

Step 1) – First of all, make the coffee. For a quick and delicious Italian coffee we used an Espresso Machine. Here you can find some options. Now add 2 tbs of rum or Marsala wine (that’s optional. If you don’t like liqueurs or you are making tiramisu for children, don’t use it) then set aside and let it cool. Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff there should not be any trace of yolk.

tiramisu authentic Italian recipe prep 2

Step 2) – Take a bowl and whip the egg whites until stiff:you will get at it when the the egg whites will not move if you turn the bowl over. When ready, set aside.

tiramisu authentic Italian recipe prep 3

Step 3) – Now in another bowl (or the clean same one) whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.

tiramisu authentic Italian recipe prep 4

Step 4) – When ready add mascarpone cheese.

tiramisu authentic Italian recipe prep 5

Step 5) – Whisk the cream slowly with the electric mixer. Now add stiffen egg whites.

tiramisu authentic Italian recipe prep 6

Step 6) – Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.

tiramisu authentic Italian recipe prep 7

Step 7) – Now dip quickly Savoiardi Ladyfingers into the coffee. IMPORTANT! Cookies should not engage too much coffee, otherwise your Tiramisu will turn out too soggy. Then place them in a ceramic or glass cooking pan.

tiramisu authentic Italian recipe prep 8

Step 8) – Spread the mascarpone cream on top of the Savoiardi.

tiramisu authentic Italian recipe prep 9

Step 9) – Add another layer of Savoiardi and then cover with more mascarpone cream.

tiramisu authentic Italian recipe prep 10

Step 10) – Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving (even better if you make the tiramisu the day before, letting it to rest all night long in the fridge). You can add chocolate flakes on top according to taste.

How to Pasteurize Eggs For Tiramisu

Tiramisu in Italy has always been made with fresh eggs and it’s well known that it would be a good idea to pasteurize the eggs before using them to make this dessert. Here then we will explain how to pasteurize egg yolks and whites using a hot syrup made with sugar and water.

How to pasteurize the yolks

pasteurized eggs step 1

Step 1) – First, place 50 g (1,80 oz) of sugar with 25 ml of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, always stirring. The syrup will be ready when it reaches the temperature of 121 ° C (250 F). It’s very important that the syrup does not exceed 121 ° C (250 F), temperature after which the sugar starts to caramelize (you’ll know it because it starts to darken). So measure the temperature with a kitchen thermometer; if you don’t have a thermometer, the syrup will be ready when small and white bubbles will form on the surface.

pasteurized eggs step 2

Step 2) – Meanwhile, start to whip up the egg yolks with a stand mixer #ad at maximum speed. When the syrup is hot and ready, pour it over the egg yolks and keep whisking. Work the cream until completely cooled (about 10 minutes). You’ll feel that the cream is cold by placing your hands to the bowl. When the bowl is cold the cream is ready. This is the famous pate à bombe, a fluid and clear cream, made with eggs, sugar and water, that is the basis of many pastry preparations.

So following Tiramisu recipe, now it’s time to add the mascarpone cheese. But first look at how to pasteurize the egg whites, which in the recipe are whipped until stiff.

How to Pasteurize the Egg Whites

pasteurized eggs step 3-min

Step 3) – As for the egg yolks, make a syrup with 50 g (1,80 oz) of sugar and 25 ml of water. In the meantime, start whipping the egg whites with the stand mixer at maximum speed. When you see that they are whipping pretty good, add the hot syrup slowly. Continue to beat the egg whites until stiff for another 10 minutes.

Now the pasteurized egg whites are ready. Add them to the mascarpone cream and keep following the tiramisu recipe.

How to Pasteurize Whole Eggs.

With this simple procedure you have separately pasteurized the yolks and egg whites, obviously because the tiramisu recipe required it. But know that it’s possible to pasteurize whole eggs. Proceed in the same way, making the syrup with 100 g (3,50 oz) of sugar and 50 ml of water for 4 whole medium eggs. Whip the eggs with a stand mixer and slowly pour the hot syrup. Continue to beat the eggs until the cream is cold (put your hands on the bowl: when the bowl is cold the cream is ready). Now the eggs are pasteurized, fresh and safe and you can use them safely for your great recipes.

Individual Tiramisu Trifle

So, let’s assume that you have guests and want to serve tiramisu in individual cups, very chic and elegant. First of all you will need individual tiramisu trifles, whether they are made of glass or plastic. Then proceed to assemble the tiramisu preparations.

individual tiramisu trifle step 1

Step 1) – Place a tablespoon or two of mascarpone cream on the bottom of the cup. Break a Savoiardi fadyfinger into 4 and soak the pieces in coffee.

individual tiramisu trifle step 2

Step 2) – Lay them on the cream. If necessary, use two ladyfinger biscuits.

individual tiramisu trifle step 3

Step 3) – Cover with plenty of mascarpone cream (3-4 tablespoons), level and sprinkle with unsweetened cocoa powder. Your individual tiramisu trifle is ready and you’ll make a great impression!

Tiramisu Authentic Italian Recipe: some Tips and Variants

How to Replace Mascarpone Cheese for Tiramisu

When talking about mascarpone, one refers to a very famous cheese, especially in Northern Italy. It differs from most other cheeses because it’s not obtained directly from milk but from its cream. It has a color that is usually between white snow and straw yellow; regarding the flavor, however, is very delicate, slightly tending to the sweet.

As we said before, Italian traditional Tiramisu recipe is made with mascarpone. However, there are some variants without mascarpone.

To prepare a delicious tiramisu without using mascarpone among the ingredients, it’s necessary to change the cream recipe. How so? Let’s see:

As an alternative to mascarpone, you can use:

  • cream cheese;
  • fresh ricotta cheese;
  • heavy cream for desserts, vegetal or vaccine.

By employing one of these ingredients, or combining them according to your preferences, you can prepare a cream for your tiramisu, different from the traditional but just as exquisite.

For example, if you want to prepare a less caloric but still tasty tiramisu, you can mix light cream cheese and ricotta cheese. For a softer and sweeter cream, use cream cheese and whipped heavy cream.

IMPORTANT! For 250g (1/2 lb) of cream, use the same ingredients, but, after adding 2 tablespoons of sugar, taste to figure out whether it is sweet enough or not.

Chantilly Cream

Another alternative to mascarpone cheese could be the Chantilly cream, which can be prepared very easily at home. Use heavy cream (cold, taken directly from the fridge) and icing sugar (even better if vanilla flavoured). The acing sugar can be chosen according to taste in a dose that can vary between 125 and 250 grams per liter of cream. Whip the cream with an electric mixer. Add the sugar and mix. Proceed by following the recipe without adding 100 g of sugar, because the chantilly cream is already sweet.

tiramisu authentic italian

How to Replace Eggs for Tiramisu

Not everybody likes or can eat eggs, so if you want to make the tiramisu recipe without eggs, you can replace them with whipped cream. However, the dosage of the ingredients must be slightly modified and instead of the granulated sugar use icing sugar. Here’s how to make the cream for 6 people:

  • 350 g (about 12 oz) of mascarpone
  • 300 ml of fresh whipping cream
  • 120 g (about 4 oz) of icing sugar

In a bowl, whip the cream together with half the icing sugar and put it in the refrigerator. In another bowl, whip the mascarpone with the remaining icing sugar. Then with a spatula incorporate the whipped cream with mascarpone cream. Now mscarpone cream without eggs for your tiramisu is ready! Soak the ladyfingers in the coffee and then proceed to make the layers as described in the recipe above.

If you transfer the mascaprone cream without eggs into a pastry bag with a 15 mm smooth nozzle and form round tufts on the layer of ladyfingers, instead of spreading it, your tiramisu will be not only good but also pretty stylish!

Tiramisu: How, How Long and Where to Store it

You can keep tiramisu a couple of days (at most) well covered in the refrigerator.
It can be frozen and kept in the freezer for about 2 weeks.


Tiramisu and wines, an extraordinary blend of flavors that must be expertly balanced to enhance the right combination between this dessert and his drink. To satisfy this need, a sparkling sweet wine, with a good level of acidity and a fair amount of sugar such as Moscato d’Asti Spumante (typical Piedmontese produced with white Moscato grapes from the provinces of Asti, Alessandria and Cuneo) is perfect.


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3.8 (124 Votes)



52 Replies to "Tiramisu Authentic Italian Recipe"

  • comment-avatar
    Corina January 8, 2021 (9:41 am)

    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.

    • comment-avatar
      Barbara January 8, 2021 (11:14 am)

      Thank you Corina for your comment 😀

  • comment-avatar
    Magda November 20, 2020 (2:26 pm)

    Fantastic article about tiramisu. Thank you very much xx

    • comment-avatar
      Silvana November 20, 2020 (5:16 pm)

      Thanks a lot for your message!

  • comment-avatar
    Theresa Brown November 16, 2020 (9:47 am)

    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!

    • comment-avatar
      Silvana November 16, 2020 (11:37 am)

      Hi Theresa,
      Thanks for your enthusiastic message!
      I am very happy that the recipe was successful with our indications

  • comment-avatar
    Sophia September 26, 2020 (1:37 pm)

    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

    • comment-avatar
      Barbara September 26, 2020 (4:56 pm)

      Hi! Yes, we used caster sugar

  • comment-avatar
    joe and son July 3, 2020 (2:35 am)

    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!

  • comment-avatar
    Alexa June 27, 2020 (6:28 am)

    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

  • comment-avatar
    Muskan June 11, 2020 (8:33 pm)

    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?

    • comment-avatar
      Barbara June 12, 2020 (11:19 am)

      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.

      • comment-avatar
        Joey August 20, 2020 (11:02 am)

        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?

        • comment-avatar
          Barbara August 20, 2020 (12:39 pm)

          Add more mascarpone and keep the cream for few hours in the refrigerator.

  • comment-avatar
    Jeannine June 4, 2020 (1:36 am)

    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!

    • comment-avatar
      Barbara June 4, 2020 (12:09 pm)

      Nice! Thanks for your comment Jeannine!

  • comment-avatar
    Marketa May 19, 2020 (12:36 pm)

    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.

    • comment-avatar
      Barbara May 19, 2020 (4:12 pm)

      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 😉

      • comment-avatar
        Marketa May 21, 2020 (10:13 am)

        Thank you for your answer Barbara! I have the Amaretto already at home so I will use it

        • comment-avatar
          Barbara May 21, 2020 (10:39 am)

          Perfetto! Let me know how it is. I’ve never tried tiramisu with amaretto

          • comment-avatar
            Marketa May 23, 2020 (9:07 pm)

            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!

          • comment-avatar
            Barbara May 23, 2020 (10:40 pm)

            Grazie a te 😀 Ciao!

  • comment-avatar
    Jackie May 16, 2020 (12:44 pm)

    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

  • comment-avatar
    Janet May 14, 2020 (8:45 pm)

    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.

  • comment-avatar
    Eleanor May 9, 2020 (10:09 pm)

    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 gifts are edible

  • comment-avatar
    Alicia May 8, 2020 (12:13 am)

    Hello I am not sure about the conversions to grams to cups/oz. Can you be more clear on the number you have in parenthesis please? I am trying this tiramisu recipe out tonight for a good friend of mine.

    Thank you

  • comment-avatar
    Burci May 4, 2020 (3:11 pm)

    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

    • comment-avatar
      Barbara May 4, 2020 (3:38 pm)

      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!

  • comment-avatar
    Mollie May 4, 2020 (11:03 am)

    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.

    • comment-avatar
      Barbara May 4, 2020 (12:36 pm)

      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!

  • comment-avatar
    Ali Benslimane May 4, 2020 (8:18 am)

    Isn’t 300g of coffee too much? That seems dangerous!

    • comment-avatar
      Barbara May 4, 2020 (9:21 am)

      You don’t have to use ALL the coffee. It’s only used to soak the ladyfingers. And don’t soak them too much …. 😉

  • comment-avatar
    Carla May 2, 2020 (12:40 pm)

    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.

  • comment-avatar
    Julianna April 28, 2020 (3:45 am)

    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!

    • comment-avatar
      Barbara April 28, 2020 (7:32 am)

      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! 😉

      • comment-avatar
        Julianna April 28, 2020 (6:10 pm)

        Our mascarpone was definitely not that thick! thank you so much!

  • comment-avatar
    Alison Skipworth April 13, 2020 (12:45 pm)

    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

    • comment-avatar
      Barbara Lucchini April 13, 2020 (3:07 pm)

      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

  • comment-avatar
    Stefan Abraham April 8, 2020 (12:41 pm)

    Gratsi Barbara!! My first and last home made Tiramisu by was some 40 years back! Now to hunt for Savoiardi!

  • comment-avatar
    Matt April 2, 2020 (9:41 am)

    Best tiramisu I’ve ever had, let alone made.

    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.

    • comment-avatar
      Barbara Lucchini April 2, 2020 (10:36 am)

      Well done Matt!

  • comment-avatar
    Beanie Beard March 20, 2020 (3:10 pm)

    What is meant by 300g of coffee?

    • comment-avatar
      Barbara Lucchini March 20, 2020 (3:48 pm)

      It means that you have to make coffee for 300 g (about 300 ml)

  • comment-avatar
    Ken Hannah January 30, 2020 (4:08 am)

    thanks and will enjoy making this recipe

  • comment-avatar
    Ainslee December 29, 2019 (4:23 pm)

    Is there any alternative to ladyfingers that is gluten-free?

    • comment-avatar
      Barbara Lucchini December 29, 2019 (5:41 pm)

      Try gluten-free ladyfingers from Schär, you can find them here on amazon.com . Ciao!

  • comment-avatar
    Caterina July 15, 2019 (2:09 am)

    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!

    • comment-avatar
      Stephanie August 1, 2019 (1:59 am)

      Can you tell me how long this will keep? I was going to make tiramisu on Thursday for Sunday dinner. Thanks.

      • comment-avatar
        Barbara Lucchini August 1, 2019 (8:10 am)

        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.

  • comment-avatar
    Simone April 20, 2019 (1:09 pm)

    Absolutely beautiful perfect tiramisu

  • comment-avatar
    Claude Muscat March 25, 2019 (9:25 am)

    Try this out

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