Tiramisu is the ultimate Italian dessert—a true masterpiece! It's incredibly easy to make and absolutely delicious, using just four main ingredients: mascarpone cheese, eggs, ladyfingers, and coffee.
This no-bake dessert is always a hit and has many different versions. The one I'm sharing here is a classic tiramisu, based on the traditional Italian recipe. That means you won't find ANY cream, vanilla, salt, chocolate, or other ingredients that don't belong in the traditional version!
Tiramisu is one of the most loved, imitated, and admired desserts in Italian cuisine. A true indulgence!
There are many variations, like strawberry tiramisu, perfect for summer, or pistachio tiramisu, for a surprising and delightful twist!
In short, there’s a version of tiramisu for everyone, but the classic recipe I’m about to walk you through is the queen of them all. It sticks to just a few key ingredients: mascarpone, eggs, ladyfingers, and coffee.
You can also make this traditional tiramisu in a large dish or serve it in small individual portions—the choice is yours!
Ingredients
- Prep Time: 30 Min
- Cooling Time: 3 H
- Servings: 8
- 300 g (~10 oz) of Savoiardi (Ladyfingers) - about 30 cookies. We recommend BALOCCO Savoiardi Ladyfingers, or make homemade ladyfingers with our recipe, which are great!
- 500 g (1.1 pound) of mascarpone cheese. Try our recipe for homemade mascarpone cheese
- 4 medium eggs (~220 g or 7.7 oz, without shells)
- 100 g (½ cup) of granulated sugar
- 300 ml (1 ¼ cup) of espresso coffee
- 2 tablespoons of Marsala Wine
- unsweetened cocoa powder for decoration
Instructions
BEFORE YOU START: This is the traditional recipe for Italian Tiramisu. The ancient one that we've been handing down for generations. It is made with very fresh but raw eggs. If you want to use cooked eggs, read the paragraph at the end of the recipe "How to Cook Eggs for Tiramisu"
Step 1) - First of all, make the coffee. For a quick and delicious Italian coffee, we used an Espresso Machine. Then add 2 tablespoons of Rum or Marsala wine. This is optional. If you don't like liqueurs or you are making Tiramisu for children, don't use it. Your tiramisu is great all the same, even without liqueur. Set aside and let cool.
Step 2) - Separate the egg whites from the yolks. Set aside the yolks 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. Remember that to whip egg whites to stiff peaks, there should be no trace of yolk. Once ready, set aside.
Step 3) - Now, in a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.
Step 4) - In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready add the mascarpone cheese.
Step 5) - Using the flexible-edge k-beater, slowly whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites.
Step 6) - Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.
Step 7) - Now let's prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.
Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.
IMPORTANT: The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.
Step 8) - Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.
Step 9) - Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.
Step 10) - Finally, sprinkle with cocoa powder. You can even add dark chocolate chips, if you like. Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.
YOU MUST ALSO TRY:
- Mascarpone Cream Recipe
- Coffee Mascarpone Cream in Chocolate Cookie Cups
- Zuccotto Recipe
- Limoncello Tiramisu
- Tiramisu Cake Roll
- Tiramisu with Pavesini Cookies: A Delicious Italian Twist
How to Cook Eggs For Tiramisu
Tiramisu in Italy has always been made with raw eggs and it's well known that it would be a good idea to cook (pasteurize) the eggs before using them in the preparation of this dessert.
Below I'm going to show you how to cook yolks and egg whites using a hot syrup made with water and sugar.
For more information and tips read "How to Pasteurize Eggs"
EGG YOLKS
For 4 yolks, you need 50 g (¼ cup) of granulated sugar and 25 g (1 ¾ tablespoons) of water.
Step 1) - First, place the sugar and the water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, stirring constantly. The syrup will be ready when it reaches the temperature of 121°C (250°F). Measure the temperature with a candy thermometer. If you don't have a thermometer, the syrup will be ready when small white bubbles form on the surface.
Step 2) - Meanwhile, start whipping the egg yolks with a stand mixer at full speed.
Step 3) - When the syrup is hot and ready, drizzle it over the yolks while whisking. Beat the cream until completely cool (about 10 minutes). To tell if the cream is cool enough, simply place your hands on the bowl. When the bowl is cold, the cream is ready.
Now it's time to add the mascarpone.
EGG WHITES
For 4 egg whites at room temperature, you need 50 g (¼ cup) of granulated sugar and 25 g (1 ¾ tablespoons) of water.
Step 1) - As for the egg whites, prepare as well a syrup with sugar and water. The syrup will be ready when it reaches the temperature of 121°C (250°F).
Step 2) - Meanwhile, start whipping the egg whites with the mixer at full speed.
Step 3) - When you see that they are whipping well, slowly add the hot syrup in a trickle. Continue whipping the egg whites until stiff for another 10 minutes.
Now the stiffly beaten cooked egg whites are ready. Add them to the mascarpone cream and continue following the tiramisu recipe.
Storage
After assembling the tiramisu, it's a good practice to let it set in the refrigerator for at least three hours before serving. This allows the flavors to meld together and the dessert to firm up.
Short-Term Storage
If you made the tiramisu in a dish, cover the dish tightly with plastic wrap or aluminum foil. If you're dealing with individual servings, they should be covered or placed in airtight containers.
Tiramisu contains dairy, so it needs to be stored in the refrigerator. It will usually keep well for up to 3-4 days.
Long-Term Storage (Freezing)
Place tiramisu in airtight food containers, preferably already portioned. Then place them in the freezer. It can be stored frozen for up to 2-3 weeks.
To enjoy your frozen tiramisu, transfer it to the refrigerator and let it thaw overnight. Avoid thawing it at room temperature as this can lead to condensation, affecting the texture and flavor.
Kitchen Tools and Equipment
- To make this fabulous Italian dessert you need a ceramic baking pan. For 8 people you need one of about 30 x 19 cm (12 x 8 inch), like the one we used in this recipe. There are several types but have a look at this set of Ceramic Baking Dish. They are perfect casseroles even for lasagna.
- If you want to serve tiramisu in something more elegant, check out these Trifle Bowl with Pedestal
- You absolutely need an electric stand mixer that really is a great help for making a perfect tiramisu. We opted for the KitchenAid Artisan Series 5 Quart Stand Mixer but there are other very good brands. For example, another excellent and less expensive stand mixer is this 5.5-Quart Stand Mixer by Cuisinart.
- You can also prepare tiramisu recipe with an electric hand mixer: try KitchenAid Speed Digital Hand Mixer with Turbo.
Substitutes
- Eggs: You can substitute eggs for whipped cream, as in the "Tiramisu without eggs" recipe. Whip the heavy cream until stiff and add to the mascarpone for a creamy, fluffy texture without eggs. Be sure to whip the cream well until it forms soft peaks to ensure the right consistency in the tiramisu.
- Savoiardi: You can substitute Savoiardi for Pavesini, which are thinner Italian cookies than Savoiardi but have a similar texture. Or use thinly sliced Pan di Spagna (sponge cake) for a lighter, softer option.
- Espresso coffee: You can also use instant coffee brewed with hot water, which is a quick and convenient option. However, the flavor is less intense. Decaffeinated coffee, meanwhile, is for those who prefer to avoid caffeine.
- Marsala: Rum or coffee liqueur adds a robust flavor similar to Marsala. Brandy or cognac may be more intense and aromatic alternatives.
READ: 11 Common Mistakes to Avoid When Making Tiramisu
Recipe Card
Authentic Italian Tiramisu Recipe
Ingredients
- 300 g Ladyfingers - (Savoiardi), about 30 cookies
- 500 g mascarpone cheese - 1.1 pound
- 4 eggs
- 100 g granulated sugar - ½ cup
- 300 ml coffee - espresso, 1 ¼ cup
- 2 tablespoons Marsala Wine
- unsweetened cocoa powder - for decoration
Instructions
- Prepare the coffee. Then add 2 tablespoons of Marsala wine. Set aside and let cool.
- Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Once ready, set aside.
- In a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.
- Pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. When the yolks are ready add the mascarpone cheese.
- Whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites. Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy
- Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.
- Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.
- Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.
- Sprinkle with cocoa powder. Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.
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!
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