Classic Tiramisu Recipe

This easy and authentic classic tiramisu recipe is the best no-bake Italian dessert. Layers of mascarpone cream and coffee-soaked ladyfingers create a rich, indulgent treat that’s perfect for any occasion. Whether you prefer a traditional method or a creamier twist with heavy cream, this tiramisu recipe will satisfy any dessert craving.

I originally published this tiramisu recipe back in 2018, and it has been a huge success! My tiramisu video on YouTube has gained almost 7 million views, making it the most-watched tiramisu recipe in the world! Now in 2024, I am re-editing this post to make this recipe even more accessible and easy to understand and succeed. I don’t know exactly how many people have actually tried my recipe, but based on the amount of comments and messages I’ve received, I would guess that over 10,000 people have made this authentic Italian tiramisu.

I’m incredibly proud of this, as tiramisu is in my top five dessert recipes of all time, and this recipe is truly the best you can find (just read the comments on my YouTube video). Since then, I’ve created different variations of tiramisu desserts, such as pistachio tiramisu, tiramisu ice cream, if you are a tiramisu lover, you must try these recipes.

Why You’ll Love Classic Tiramisu

If you’ve followed me for enough time, you already know that Italian cuisine has a huge impact on me, and I have tons of Italian recipes on my blog, starting from classic desserts like chocolate panna cotta, Torta Della Nonna, and main dishes like pesto pasta and gnocchi with tomato sauce, to the most famous Italian dish—lasagna.

But classic Italian tiramisu holds a special place in my heart. It was one of the first desserts I ever made, and I was only 16 when I first attempted it. Since then, I’ve made this amazing no-bake dessert countless times, for holidays, birthdays, and even just for the weekend.

So, why will you love this tiramisu cake as much as I do? First of all, it’s incredibly easy to make. No need for baking skills or fancy equipment—just a few simple ingredients and a bit of patience. Despite how easy it is, the result is nothing short of impressive. The layers of espresso-soaked ladyfingers and rich, creamy mascarpone filling create a dessert that tastes luxurious and authentic.

This is the best tiramisu recipe because it captures the true essence of Italian flavors. It’s perfect for when you need a show-stopping dessert without spending hours in the kitchen. Whether you’re serving it at a dinner party or simply indulging in a weekend treat, this tiramisu cake is bound to become a favorite.

What Is Tiramisu

Tiramisu is a coffee flavored traditional Italian dessert (no-bake). This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is “pick me up” or “cheer me up”.

Ingredients Needed For Tiramisu

1. Egg Yolks – These create the rich, custard-like base for the mascarpone filling, adding creaminess and depth to the dessert.
2. Sugar – Sweetens the mascarpone mixture and helps the egg yolks achieve a smooth, silky texture when whipped.
3. Heavy Cream – Whipped to stiff peaks, it adds lightness and airiness to the mascarpone mixture, creating a velvety texture.
4. Mascarpone Cheese – The star of the filling, mascarpone is a creamy Italian cheese that gives tiramisu its signature rich and smooth consistency.
5. Vanilla Extract – Adds a subtle warmth and enhances the flavor of the mascarpone cream.
6. Espresso – Strongly brewed coffee is used to soak the ladyfingers, infusing the dessert with a deep, bold coffee flavor.
7. Savoiardi Biscuits (Ladyfingers) – These sponge-like biscuits absorb the espresso without getting too soggy, providing the base layers of the tiramisu.
8. Coffee Liqueur, Marsala, or Brandy – A touch of alcohol adds complexity to the coffee syrup, elevating the flavors of the dessert.
9. Cocoa Powder – Dusted on top before serving, it gives a slightly bitter contrast that complements the sweetness of the mascarpone filling.

How to Make The Best Tiramisu

Making tiramisu is easier than you think, with these few tips, you will master your tiramisu:

1. Prepare the Coffee Syrup:
   Brew a strong espresso and mix it with your choice of coffee liqueur, marsala, brandy or any other alcohol that you like. This will be used to soak the ladyfingers, giving them that signature coffee flavor. Let the mixture cool before dipping the biscuits.
   2. Make the Custard (zabaglione):

Whisk egg yolks and sugar over a bain-marie, gently heating to 154-158°F (68-70°C) to create a smooth custard. This tempering process thickens the yolks and ensures food safety by pasteurizing the eggs. While traditionally raw yolks are used in tiramisu, tempering is optional but recommended if you’re concerned about raw eggs, especially when serving vulnerable groups.

3. Combine Mascarpone:

Once the custard cools, whisk in the room-temperature mascarpone cheese, vanilla bean paste and whisk until it’s smooth and creamy. The mascarpone gives tiramisu its luxurious texture.

4. Whip the Cream:

Whip cold heavy cream to stiff peaks and gently fold it into the mascarpone mixture. This adds lightness and fluffiness to the filling.

Alternative:
For a more traditional Italian method, you can use whipped egg whites instead of cream. Beat the egg whites to stiff peaks and fold them into the mascarpone mixture. This gives the tiramisu a lighter, airier texture. However, using cream results in a richer, creamier filling, so it’s up to your personal preference.

6. Layer the Tiramisu:

Quickly dip the ladyfingers into the coffee syrup (don’t soak too long to avoid sogginess) and layer them in a dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

7. Chill and Set:

Cover the tiramisu and refrigerate for at least 6 hours, or overnight. This allows the flavors to meld and the layers to set perfectly.

8. Dust with Cocoa:

Just before serving, dust the top generously with cocoa powder. This final touch adds a bit of bitterness to balance the dessert’s sweetness.

9. Cut and Serve:

What are LadyFingers?

Ladyfingers, also known as savoiardi in Italian, are light, airy, sponge-like biscuits with a slightly crisp exterior. They are often used in desserts like tiramisu and trifle because of their ability to absorb liquids without falling apart. Ladyfingers are typically made from a batter of eggs, sugar, and flour, giving them a subtle sweetness and a delicate texture. When soaked in espresso or syrup, they soften and create the perfect base for layered desserts like tiramisu, adding both structure and flavor.

What is Mascarpone Cheese?

Mascarpone cheese is a velvety and indulgent Italian dairy product that adds a luxurious touch to a variety of dishes. Known for its smooth texture and rich flavor, mascarpone is a triple-cream cheese made from cow’s milk. With a fat content of around 40% or more, it boasts a high creaminess, making it a delightful addition to both sweet and savory recipes. Unlike cream cheese, mascarpone has a milder taste, offering a subtle sweetness and a hint of tanginess. It excels in desserts like Tiramisu, where its creamy consistency creates a decadent filling. Beyond sweets, mascarpone contributes a luscious richness to savory dishes such as pasta sauces and risottos. Its versatility, coupled with a delicate flavor profile, makes mascarpone a prized ingredient in the culinary world, elevating a wide range of dishes with its sumptuous texture and distinctive taste.

Tiramisu – Egg Vhites vs Heavy Cream

There are two main approaches to making tiramisu: using egg whites or heavy cream.

The egg whites version is more traditional in Italy. Beaten egg whites are folded into the mascarpone mixture, giving the tiramisu a lighter, airier texture. The advantage of this method is that it stays true to the authentic recipe, resulting in a delicate and less rich dessert. However, this version involves using raw egg whites, which can be a concern for food safety unless pasteurized eggs are used.

The heavy cream version is more popular outside of Italy, as it provides a richer, creamier filling. This method offers more stability, especially when the tiramisu needs to hold its shape for longer. However, it creates a denser dessert compared to the egg white version.

If using egg whites: whisk 4 egg whites to stiff peaks and gently fold them into the mascarpone mixture in place of the heavy cream. This method produces a more classic tiramisu, but it’s important to use fresh or pasteurized eggs for safety.

Are Raw Eggs Safe To Use In Tiramisu?

Raw eggs are traditionally used in tiramisu, particularly in the authentic Italian version. However, the safety of raw eggs depends on the quality and handling. There is a small risk of contamination with salmonella when consuming raw eggs, which can be dangerous, especially for young children, the elderly, pregnant women, or individuals with weakened immune systems.

To reduce this risk, you can use pasteurized eggs, which have been heated to a safe temperature to kill harmful bacteria without cooking the eggs. Another option is to temper the egg yolks (which is I usually do) by whisking them over a bain-marie (water bath) until they reach a safe temperature of 154-158°F (68-70°C). This step pasteurizes the eggs, making them safer to consume.

What Can You Use Instead Of Mascarpone?

Mascarpone is a kind of high fat cream cheese with a slightly sweet taste. There is no other cheese that tastes exactly like mascarpone cheese. Although regular full fat cream cheese has a sour taste, this is the closest replacement. If you are sing cream cheese instead of mascarpone don’t expect to have the same taste, but it will be good enough for some people.    

What Type Of Coffee Is Best For Tiramisu?

Ideally, use a strong, high-quality espresso for the most authentic flavor. However, if you don’t have an espresso maker, you can use strongly brewed coffee as a substitute. You can customize the coffee strength to your liking, but a robust and aromatic brew will enhance the overall taste of the Tiramisu.

What Alcohol (Liquor) Is Used In Tiramisu?

The alcohol commonly used in tiramisu can vary based on personal preference, but the most traditional options include:

1. Coffee liqueur (e.g., Kahlúa) – Enhances the coffee flavor and adds a subtle sweetness.
2. Marsala wine – A fortified Italian wine that gives tiramisu a rich, slightly sweet depth.
3. Brandy – Adds warmth and a strong flavor, complementing the coffee and mascarpone.
4. Dark rum – Offers a bold, rich taste with hints of caramel and spice.

You can also experiment with other liqueurs like amaretto or Baileys for a unique twist. Typically, 2-3 tablespoons of alcohol are mixed into the espresso used to soak the ladyfingers, giving the dessert a mild boozy kick. If you prefer a non-alcoholic version, you can simply omit the alcohol.

Can I Substitute The Alcohol In Tiramisu?

Yes, you can simply omit the alcohol in tiramisu without any substitutes. The dessert will still have the classic rich flavor from the espresso, mascarpone, and ladyfingers. Skipping the alcohol makes it suitable for all ages and preferences, while still maintaining the delicious essence of traditional tiramisu.

How To Store Tiramisu

To store tiramisu, cover the dish tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge. Keep the tiramisu refrigerated, as it contains dairy and eggs, and it should be stored at a cool temperature. Tiramisu can be stored in the fridge for up to 3 days, maintaining its flavor and texture during this time.

If you need to store tiramisu for longer, you can freeze it. Wrap individual portions or the entire dish in plastic wrap and aluminum foil to prevent freezer burn. Tiramisu can be frozen for up to 2 months. When ready to serve, thaw it in the fridge overnight, and dust with fresh cocoa powder before serving.

More Dessert Recipes

• Strawberry Panna Cotta
• Blueberry Cheesecake
• Pistachio Cheesecake
• Lemon Thumprint Cookies

Common Tiramisu Questions