How to Make Authentic Italian Tiramisu Recipe

This is the authentic Italian tiramisu recipe – not just a dessert, but a testament to Italy’s rich culinary history.

From the vibrant streets of Venice to the rustic homes of Tuscany, tiramisu has become a beloved treat enjoyed by locals and global foodies alike.

Its name, which means “pick me up” in Italian, perfectly captures its essence, combining layers of delicate ladyfingers soaked in strong coffee with the velvety texture of mascarpone cheese, all dusted with a generous sprinkling of cocoa powder.

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But like all iconic dishes, tiramisu has seen numerous variations over time, each claiming to be the “real deal”.

But for the purist, the search is always for the original, unadulterated, classic tiramisu that transports them to the heart of Italy with every bite.

This recipe is dedicated to that quest, unraveling the timeless charm and layered flavors of authentic Italian tiramisu.

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The classic recipe for tiramisu calls for raw eggs, but we’ll give you even the version with cooked eggs. Just read the paragraph below “How to Pasteurize Eggs” or read “Mascarpone Cream recipe with Pasteurized Eggs”.

Meanwhile read how 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 for your tiramisu. It’s delicious!

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Check out even this eggless tiramisu recipe!

Do you want to make a yummy, coffee-free and fruit-flavored Tiramisu? Check out our Strawberry Tiramisu recipe! So good and easy to make.

Finally read this recipe: tiramisu cake roll, an amazing dessert made with sponge cake instead of savoiardi.

Be prepared to be transported to a traditional Italian kitchen as we delve into the history, nuances, and treasured recipe of this iconic dolce!

Read Also:

How to Make Authentic Italian Tiramisu Recipe

  • Prep Time: 30 Min
  • Cooling Time: 3 H
  • Servings: 8

Tiramisu Ingredients

Kitchen Tools and Equipment You May Need To Make Tiramisu

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.


authentic italian tiramisu step 1

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.

authentic italian tiramisu step 2

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.

If you want to cook the egg whites, read the paragraph further down “HOW TO COOK EGGS FOR TIRAMISU”

authentic italian tiramisu step 3

Step 3) – Now, in a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.

If you want to cook the yolks, read the paragraph further down “HOW TO COOK EGGS FOR TIRAMISU”

authentic italian tiramisu step 4

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.

authentic italian tiramisu step 5

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.

authentic italian tiramisu step 6

Step 6) – Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.

authentic italian tiramisu step 7

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.

authentic italian tiramisu step 8

Step 8) – Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.

authentic italian tiramisu step 9

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. 

authentic italian tiramisu step 10

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.

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How to Cook Eggs For Tiramisu (Egg Pasteurization)

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 we are going to show you how to cook yolks and egg whites using a hot syrup made with water and sugar.

How to Cook the Yolks

pasteurized eggs step 1

Step 1) – First, place 50 g (¼ cup) of sugar with 25 ml (about 2 tablespoons) of 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).

It’s very important that the syrup does not exceed 121°C (250°F), temperature after which the sugar starts to caramelize (you will notice 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 white bubbles form on the surface.

pasteurized eggs step 2

Step 2) – Meanwhile, start whipping the egg yolks with a mixer at full speed. When the syrup is hot and ready, drizzle it over the yolks while continuing to whisk.

Process 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.

This is the famous pate à bombe, a fluid, clear cream made from eggs, sugar and water that is the basis of many pastry preparations.

Now it’s time to add the mascarpone. But first let’s see how to pasteurize the egg whites.

How to Cook the Egg Whites

pasteurized eggs step 3-min

Step 3) – As for the egg whites, prepare a syrup with 50 g (¼ cup) of sugar and 25 ml (about 2 tablespoons) of water. Meanwhile, start whipping the egg whites with the mixer at full speed.

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

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Individual Tiramisu Trifle

Suppose you have guests and want to serve authentic Italian tiramisu in very chic and elegant individual cups. First, you will need individual tiramisu trifles, whether they are glass or plastic.

Then Place a tablespoon or two of mascarpone cream in the bottom of the cup. Break a ladyfinger into 4 pieces and dunk them into the coffee.

Lay them on top of the cream. If necessary, use two ladyfinger cookies.

Top with plenty of mascarpone cream (3-4 tablespoons), level and sprinkle with unsweetened cocoa powder.

Your individual tiramisu trifle is ready. You are sure to impress your guests!

tiramisu triffle

How to Store Tiramisu

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.

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What Can I Substitute for Mascarpone?

If you don’t have mascarpone cheese on hand or it’s hard to find in your area, you can use several alternatives to achieve a similar texture and flavor for your tiramisu.

Remember that while these alternatives may give you a similar texture to mascarpone, THE FLAVOR MAY SLIGHTLY CHANGE! However, given the strong flavors of coffee, cocoa, and liqueur commonly found in tiramisu, minor changes in the cream layer’s flavor might not be highly noticeable.

Here are some substitution options:

Cream Cheese Mixture

  • 8 oz (227g) cream cheese
  • 2 tablespoons of heavy cream or sour cream

Blend these ingredients together until smooth. Cream cheese has a tangier taste compared to mascarpone, but it offers a similar creamy consistency.

A Blend of Cream Cheese, Heavy Cream, and Butter

  • 8 oz (227g) cream cheese
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons of unsalted butter, softened

Mix these ingredients together until well-blended. This mixture tends to mimic the richness and consistency of mascarpone quite well.

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Ricotta Cheese

Ricotta is another Italian cheese and can be used as a substitute. If you opt for this, choose a whole milk ricotta for a richer flavor. To make it smoother and closer to the texture of mascarpone, you might want to mix it with a bit of heavy cream or beat it to eliminate any graininess.

Crème Fraîche

It’s a bit tangier and less thick than mascarpone, but in many recipes, it can work as a decent substitute.

Chantilly Cream

Another alternative to mascarpone cheese could be the Chantilly cream, which you can make it 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 g (1 cup) and 250 g (2 cups) per liter  (4 cups) of cream. Whip the cream with an electric mixer. Add the sugar and mix. Proceed by following the recipe above without adding 100 g of granulated sugar, because the chantilly cream is already sweet.

Diplomat Cream

You can make Tiramisu layered with delicious diplomat cream.

Diplomat cream is a popular sweet cream in Italy used to fill so many desserts. It’s made by combining Crema Pasticcera (Italian pastry cream) with Chantilly cream in a ratio of 2 to 1.

Diplomat cream can easily replace the mascarpone cream in your tiramisu.

For more information and suggestions, read our recipe for diplomat cream.

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How do You Keep Tiramisu from Getting Soggy?

To avoid a soggy Tiramisu, here are some key tips to consider:

  • Don’t Soak, Just Dip: Instead of soaking the ladyfingers in the coffee mixture, quickly dip them. Immerse each side for about 1-2 seconds so they absorb the coffee flavor without becoming overly saturated.
  • Use Cold Espresso: Hot coffee will make the ladyfingers soften too quickly. Ensure that your coffee or espresso has cooled to room temperature or colder before dipping the ladyfingers.
  • Strong Espresso: Ensure your coffee or espresso is strong enough to impart flavor with a quick dip.
  • Consider Alcohol Content: Traditional tiramisu recipes include alcohol, like Marsala wine. If you’re adding alcohol, adjust the amount so it doesn’t contribute too much additional liquid.
  • Quality of Ladyfingers: Purchase good-quality, crisp ladyfingers. Sometimes, pre-packaged ones can be a bit stale or too soft to begin with. If they are soft, you can toast them lightly in the oven to dry them out a bit.
  • Mascarpone Cream: Make sure that your mascarpone is of high quality, creamy but thick. If your mascarpone is to soft and runny, your tiramisu will be soft and runny! Remove excess liquid from your mascarpone by simply placing it for a few hours in a sieve, in the refrigerator.
  • Refrigeration: Allow the tiramisu to set in the refrigerator for several hours before serving, at least three. This helps the layers meld together and firm up.
  • Assembly: As you layer, gently press down on the ladyfingers to ensure there are no air gaps between the layers, but don’t press so hard that you force out the coffee.
  • Adjustments: Different brands and types of ladyfingers might absorb liquid at different rates. It’s okay to adjust your method depending on your experience with the specific ingredients you’re using.

Finally, while you want to avoid a soggy tiramisu, you also don’t want it to be too dry. Striking the right balance is key. With practice, you’ll get a feel for how long to dip the ladyfingers and how much liquid they should absorb. Enjoy your dessert-making!

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What is the Difference Between Italian and American Tiramisu?

Here are the primary differences between the traditional Italian tiramisu and the common American adaptations:

Italian Tiramisu: The main ingredients are typically Savoiardi Cookies (ladyfingers), mascarpone cheese, eggs, sugar, coffee, and cocoa powder. It can include a touch of liquor like Marsala wine.

American Tiramisu: While the core ingredients remain the same, American versions might incorporate heavy cream or whipped cream to make it even richer, sometimes substituting the eggs. Cream cheese or sour cream can sometimes be used as a substitute or addition to mascarpone, especially if the latter is hard to find or expensive. The use of different types of alcohol, like Rum or Kahlúa, might also be more prevalent.

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Origin of Tiramisu

The origins of Tiramisu are not certain. Piedmont, Tuscany, Veneto and Friuli-Venezia Giulia are the Italian regions fighting for the paternity of this wonderful dessert.

We make our own the authoritative conclusions of the Tiramisu Academy The Academy places the origins of this dessert in the Treviso area (a city in Veneto), between the second half of the 18th century and the beginning of the 19th century.

Tiramisù is certainly the evolution of a very simple dessert called “sbatutin” (beaten). It was a cream based on beaten egg yolks and sugar, served together with crumbly biscuits, specially prepared for children’s snacks.

For this reason, the use of liqueur does not appear in the official recipe.

Subsequently and gradually they began to add coffee, mascarpone and cocoa, giving rise to the wonderful dessert that we all know.

The people from Treviso who emigrated abroad were the first to export and spread the traditional Italian Tiramisu recipe to the world.

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Tiramisu web story

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84 thoughts on “How to Make Authentic Italian Tiramisu Recipe”

  1. 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!

  2. 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

    • 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.

  3. 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!

    • 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.

  4. 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.

    • 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?

  5. 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.

  6. 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 😉

  7. 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)

  8. 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.

    • Hi Lucinda!
      When tiramisu comes out runny, it’s usually because there’s too much liquid in it. The liquid can be given by:
      Too many eggs – Eggs must be weighed accurately (see ingredients section)
      The egg white not whipped – It must be whipped very firmly
      Too much coffee
      Mascarpone too soft – Mascarpone cheese must be creamy but thick. When you put a spoon in the mascarpone, the spoon must remain standing.
      I have noticed that the most frequent problem concerns Mascarpone. Next time, if you have too soft mascarpone, don’t add the whipped egg whites. Make tiramisu with yolks only, doubling the doses of eggs and sugar.

    • 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.

      • 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!

  9. 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?

    • 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.

  10. 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!

    • 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 …;-)

  11. 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.

    • 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

      • 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

        • 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

  12. Hi Barbara…I do not have a expresso coffee machine..Can I use instant expresso coffee (Lavazza) and how much per 100 ml?

    • 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

  13. I’m a tiramisu lovers, but in my country it is so expensive… thank you Barbara for sharing this recipe ……I’ve made Tiramisu for the family gathering and everybody love it.

  14. 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!

  15. 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

  16. 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!

  17. 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

  18. 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?

    • 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.

  19. 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!

  20. 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.

    • 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 😉

          • 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!

  21. 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

  22. 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.

  23. 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!

  24. 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

    • 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!

    • 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!

  25. 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.

    • 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!

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

    • 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.

  26. 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.

  27. 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!

    • 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! 😉

  28. 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

    • 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

  29. 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.

  30. 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!

      • 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.


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