Tiramisu
This traditional Tiramisu is unlike any you’ve ever tasted, and many readers have declared this the best they’ve ever tried! It’s a classic Italian dessert and authentic no-bake recipe made with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish.
Most of us have had Tiramisu plenty of times in our lives, but probably not like this. It wasn’t until a trip to Italy years ago that I realized how incredible it can be. The Tiramisu there tasted SO different from any tiramisu I’d ever tried. And I really wanted to know why.
If you take a look at some of the tiramisu recipes on the internet, you’ll see a huge variation in ingredients. And therein lies the issue. An authentic Italian tiramisu only uses a small handful of ingredients, and they are:
- eggs
- mascarpone
- espresso
- ladyfingers
- a touch of sugar
- a touch of alcohol (I like amaretto or spiced rum)
- a dusting of unsweetened cocoa powder on top
The airy, light texture of true Italian authentic tiramisu comes primarily from whipped eggs. It’s what gives the tiramisu an ethereally light and creamy quality.
I see so many people using heavy whipping cream in tiramisu, or even cooking and thickening the filling in a double boiler almost like a pudding. This is not how this Italian no bake dessert is traditionally made, and to me, none of these versions compare to the traditional method.
They simply aren’t as good, and I say that as someone who loves all things heavy cream and whipped cream. But not here!
There is also no need to add vanilla extract here. This is a coffee-flavored dessert, and adding additional flavors prevents you from tasting the nuances of the espresso or coffee you’re using.
Why This Recipe Is The Best
Incredibly airy, light texture and creaminess – We achieve this by using the classic method of whipping eggs, which giving the dessert a light mouthfeel and creaminess.
Only 7 ingredients – You don’t need a million ingredients to make tiramisu, and in fact, I think that makes it worse. This version is elegant, minimal, but with an incredible flavor and deliciousness.
Customizable to different serving styles – I have made this both in single serving ramekins and also in one big dish. I share below how you can customize the serving you prefer, and the pros and cons of each.
The most divine, pure flavor – This is the best tiramisu because it has such a clean, fresh flavor. The sweet and rich mascarpone really allows the flavor of the espresso to bloom on the palate. It’s so, so good.
Overall, this is easily in my top 5 favorite desserts of all time, only tied up with this Rice Pudding, Baklava, Peanut Butter Pie, and Millionaire’s Shortbread.
Since first posting this recipe in 2012, I have since updated it with the option of making the tiramisu in individual ramekins (or you can do the 8×8 dish). Over time I’ve come to prefer the individual cups for guests.
While you can cut the tiramisu into slices (as shown in my photo above), it is very delicate. It takes a lot of practice plus building the structure properly with sturdy ladyfingers, plus a thorough chilling so the mascarpone is as firm as possible.
I’ve also noticed that storebought mascarpones vary in terms of thickness, which can affect the end result. You don’t have to worry about all this when you do the individual ramekins.
Brands Vary
Since first posting this recipe, I have tried several brands of mascarpone, and I have been absolutely astounded by how much they vary. For best results, I recommend using Belgioso brand.
Whole Foods’ brand of mascarpone is way too thin, and Vermont Creamery’s mascarpone in my opinion has a chalky texture.
In this post, I will show you how to make tiramisu both ways, in a square 8×8 dish, and in the cups. The choice is yours.
Tips for Best Results
Use really fresh eggs – This is not the time to use old eggs from the back of the fridge, not only because they’re not as fresh, but because the yolk will be more likely to break, and we need to separate the yolks and whites cleanly for proper whipping.
Use packaged ladyfingers – I almost always say homemade everything is better when it comes to food, but I’ve found that packaged store-bought ladyfinger cookies actually work best here because there’s absolutely no moisture in them. I’ve made homemade ladyfingers many times, and while delicious, I always found them to be inferior as an ingredient for tiramisu because they’re so much more trouble to get right.
Make at room temperature – For the best mixing and texture, you’ll want to use room temperature ingredients here, especially the mascarpone.
Step by Step Overview:
To get started, separate 6 eggs, and place 3 of the egg whites in a medium sized bowl, and 6 egg yolks in a separate large bowl. The remaining 3 egg whites are not needed here, and may be saved for another recipe.
Make sure there’s no yolk in the white
As you separate the eggs, make sure that absolutely no egg yolk gets into the raw egg whites bowl, or else the egg whites will not whip properly. It may be safest to separate the eggs in a different bowl one by one so that if a yolk breaks, it doesn’t ruin the whole batch. Older eggs are more likely to break.
Add 3 tablespoons of granulated sugar to the egg white bowl:
Use an electric mixer to whip the egg whites to stiff peaks (you may also use a stand mixer fitted with the whisk attachment). At first, with about 30 seconds of whipping, the mixture will look foamy (left photo), but after a couple minutes of whipping, the egg whites will start to thicken (right photo).
You’ll know the egg whites have reached stiff peaks when the mixture has a fluffy consistency, and when you pull a beater out of the mixture, a little peak sticks straight up, like this:
Do not overwhip
If you’ve never whipped egg whites to soft or stiff peaks before, make sure you take care not to over whip the egg whites. After stiff peaks, the egg whites will curdle and you’ll have to start over again. If you’re using a stand mixer, it’s especially important not to walk away while it’s whipping.
Set the stiff egg whites aside, and switch over to the egg yolk bowl. Now add 3 tablespoons of granulated sugar to the raw egg yolks:
Whip this mixture for a couple minutes, until the mixture goes from bright yellow (left photo) to a pale yellow color (right photo):
It should be thick, and you can see that the egg mixture piles on top of itself when you let it drip from the beater.
Are raw eggs safe?
You are more likely to get sick from the lettuce in your salad than raw eggs, as lettuce is actually the most common food linked with food poisoning.
The risk of salmonella from raw eggs is minimal. If you Google ‘how many eggs have salmonella,’ you will see articles (like this one from Slate) that discuss this risk, and it’s estimated that about 1 in 20,000 eggs has salmonella. That number is small enough that I just go ahead and normally eat raw eggs when the situation comes up. Ultimately, this is a judgment call, and you will need to use your own discretion based on your health.
Now it’s time to add the mascarpone, which is a mild and creamy Italian cheese that typically comes in small tubs. It’s one of my favorite ever ingredients, and the base for this incredible Strawberry Tart and my favorite Peanut Butter Pie. Mascarpone is often compared to cream cheese, but the flavor is SO different, and the texture is much nicer in my opinion. You can see how creamy and smooth it is here:
The flavor of mascarpone is unlike anything else, and it’s essential for this recipe. Fortunately, it is widely available and should be easy to find.
Mix in the mascarpone with a hand mixer until incorporated, then gently fold in the stiff egg whites, 1/3 at a time, taking care not to deflate the egg whites too much as you fold.
Now it’s time to build the tiramisu!
Espresso vs Coffee
Espresso is the superior choice for tiramisu over coffee, though you may use strongly brewed coffee if you prefer. Since there are so few ingredients, the quality of the tiramisu is dependent on the quality and freshness of the ingredients, so make sure to use fresh espresso here, and not an instant espresso powder.
If you don’t have an espresso machine or the equipment to make your own, stop by a coffee shop to get some (some grocery stores even have coffee stands inside). You’ll need the espresso to come to room temperature anyway, so it will be fine for the car ride home.
In a small bowl, combine room temperature espresso with a couple tablespoons of amaretto or spiced dark rum. Those are my two favorite choices, but marsala wine and brandy are also commonly used if you prefer those instead. Also, feel free to omit the alcohol if you don’t want it, but it does enhance the flavors.
To dip, I like to place the espresso mixture (or coffee mixture) in a flat and small shallow dish, so the entire ladyfinger soaks evenly:
The ladyfingers only need a quick soak, about 1-2 seconds.
What ladyfingers are best?
Look for dry and crunchy Savoiardi ladyfingers, and not the soft and spongy cake ladyfingers. I’ve tried many brands of ladyfinger biscuits, and have also made my own. I find that the best kind of ladyfingers to buy are the smaller and thinner ones. My go-to brand is Natural Nectar, which I find at Whole Foods.
Whole Foods also sells their own brand of ladyfingers imported from Italy, but they’re twice the size of the others (they’re in the photo below), and I think thinner layers taste better (I used Natural Nectar for the glass ramekins).
As far as making your own, I’ve concluded that it’s not worth the trouble, and often times the homemade ladyfingers are not as dry, and won’t soak up the espresso as well.
As you soak the cookies, place them in a 8×8 square dish in an even layer:
Then pour over a layer of the mascarpone cream to cover, and repeat:
You can also make the tiramisu in small glass ramekins, like below. Just break apart or cut the ladyfingers to fit the glass.
I like making tiramisu this way because the single-serving portions are really nice, and it looks pretty!
And now comes the hardest part…letting the tiramisu sit in the fridge for a good 4-6 hours, covered tightly in plastic wrap. This chill time lets the layers soak into each other and lets the flavor meld. Additionally, if you’re making the 8×8 pan, the tiramisu must be chilled close to the 38 degree range in order to hold when cut into squares. This lets the mascarpone cheese and everything else firm up.
Then you can dig into the ramekins with a spoon, or cut squares from the 8×8 pan.
How to Serve
Serve with a dusting of cocoa powder on top of the tiramisu. I use this dusting wand (affiliate) and it gives the most even layer on top. I find it’s best enjoyed the same day, but the next day is okay too. The eggs will deflate a little bit by the next day, but it still tastes great.
This classic tiramisu recipe can be fun to serve with Caramel Macchiato for sipping, or even The Best Homemade Hot Chocolate Recipe.
Enjoy! And there’s a full video below the recipe on how to make the tiramisu, if you’d like more guidance. Check out all the Dessert recipes in my recipe index.
Recipe FAQ and Tips:
I wouldn’t keep this longer than a couple days, because the egg whites start to deflate.
Unfortunately I don’t recommend it. It will be so inferior compared to making it fresh.
If you do a Google search, you’ll see that the CDC estimates 1 in 20,000 eggs to have salmonella. That’s a small enough risk that I take my chances (and haven’t had an issue). If you prefer, you can purchase pasteurized eggs for this recipe, and there are also tutorials online for pasteurizing eggs yourself.
Once you assemble the tiramisu, it needs 4-6 hours to properly chill anyway, so it has to be made ahead, to a degree. I recommend making it no more than 1 day in advance.
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Tiramisu
Ingredients
- 3 egg whites*
- 6 egg yolks*
- 3 +3 tbsp sugar
- 8 oz mascarpone cheese at room temperature
- 1 cup freshly pulled espresso cooled to room temperature
- 2 tbsp amaretto or spiced rum
- 3-4 dozen ladyfingers storebought or homemade**
- cocoa powder for dusting
Instructions
- In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
- In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in color.
- Add the mascarpone to the egg yolks and whip until combined.
- Gently fold the stiff egg whites into the egg yolk mixture and set aside.
- In a small flat dish or bowl, combine the espresso and amaretto.
- Dunk each ladyfinger fully into the espresso mixture for 1-2 seconds and place into the bottom of a 8×8 dish, or into individual ramekins. Don’t let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little bit of espresso.
- Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
- Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
- Cover the top of the dish with plastic wrap and let the tiramisu refrigerate for 4-6 hours.
- Serve cold, with a light dusting of cocoa on top. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
148 Comments on “Tiramisu”
Hi, I have one more follow up question regarding the espresso! I see here in the recipe that you state: “If you don’t have the equipment to make your own espresso, stop by a coffee shop to get some. You’ll need the espresso to come to room temperature anyway, so it will be fine for the car ride home.”
Does espresso not last much longer than the ride/time to come to room temp? Will it go bad? I have an espresso machine at my workplace so I was going to make it one afternoon to take home and make the dessert the next day. Thanks for your time and expertise!
In my experience, coffee/espresso can be refrigerated overnight and used the next day. I think when they say ‘fresh,’ it simply means, don’t use instant. Instant coffees and espressos always taste instant. ‘Fresh drawn’ merely implies that you use the real stuff! 😉
Thank you so much!
I am planning on making this recipe soon and have search the internet but can’t seem the find the answer explicitly. When you call for 1 cup espresso – is this a cup’s worth of espresso shots? Or something like Caffè Americano (espresso diluted with water)? Just trying to figure out what’s best to order at my local coffee shop and to ensure I get enough. Thanks!
It’s a cup of espresso shots, so yes, you’ll need multiple. A double shot is typically two ounces, so you’ll likely need about 4.
This tiramisu is amazing. I did pasteurize my egg yolks using lemon juice and a bit of water in the microwave as suggested on https://www.thespruceeats.com/pasteurize-eggs-in-the-microwave-995505 just to be on the safe side so that added a bit of time and a few more dishes. I used pasteurized egg whites from a carton. The zabaglione was creamy and fluffy – didn’t miss the whipping cream that is used in other recipes at all! This recipe also has only 6 tablespoons of sugar which is also a calorie saver. Mine set in just 4 hours and was not runny at all.
While I like its simplicity in few ingredients, I feel that in a lot of ways this tiramisu recipe could have been better.
The custard portion relies fully on the egg yolk + sugar + whipped egg white mixture to set up in the refrigerator, and that just is not going to happen unless the eggs have been cooked, you’ve added gelatin, you’ve added a larger portion of cheese, or you’ve added cream. As it is, it’s a very runny dessert; you sort of have to freeze it to be able to slice it. I’m sure it’s a fine ramekin version, but in terms of a “piece” of tiramisu? Never gonna happen, find another recipe. The taste is fine, but your only way to eat it is out of a bowl.
I completely disagree. The recipe I’ve used over 30 years and several restaurants is almost exactly the same without a complaint. I suspect you’re over beating your egg whites causing it to bleed.
I agree with Rob, my family taught me this method while visiting Italy. Sadly I lost the instructions but this recipe was exactly it.
Try it again and see , it was absolutely fabulous and I think I will make it for my birthday Friday again. (Made it for my husband for Father’s Day as I don’t like this dessert and low and behold I fell in love 😍)
I am Jeff’s daughter and I am 9 years old. We made this recipe after Valentines day. My sister and I did most of the work with my Daddy. It was fun, easy, and delicious. I got tired from whipping the egg whites though.
In the end our tiramisu was soggy because we used 1% milkfat milk, but it was still yummy. We are going to try again with whole milk.
Hi Joanne,
Is it ok to whip the egg yolks while the bowl is on the double boiler. I want to know if the flavour changes by doing so. The reason I want to cook the egg yolks on the double boiler is to avoid salmonella.
Hi Aparna, That may work, but haven’t tried it myself. Something that I actually do instead is pasteurize my own eggs (you can find these in the store sometimes, but for me it’s generally hard to find). There are instructions for it online if you do a google search. Just pasteurized some eggs today actually for some caesar dressing.
Thank you.
Excellent recipe. This is the first time I’ve tried to make tiramisu and I will never use another recipe. Everyone raved about how good it was. It was so easy to make. I used spiced rum with the espresso. Thanks for the excellent recipe.
Hi Joanne,
I am going to try this recipe for my House warming Party this Saturday. Do you think Grand Marnier will be good to use? Also, how many individual cups can you make with these ingredients?
Thank you,
Krassi
Hi Krassi, I wouldn’t recommend Grand Marnier, as I think the orange flavor wouldn’t be enjoyable with the espresso. What else do you have? Depending on how big the ramekins are, I’d say at least 10-12. Hope you have a great party! Someone else made these for a party and shared in the comments that it was a hit. I love this recipe!
I am not sure why you say that orange would not go well with expresso as my very old recipe called for 3TBS to mix in with the creaming of the cheese with the heavy cream and I always received the highest praise for my Tiramisu. Orange and chocolate and expresso pair beautifully together. Try it once in your next tiramisu you might find you like it.
This is my husband’s favorite- now I can make it for him at home!
Glorious!
this is a wonderful recipe for tiramisu!
Made this this weekend for an Italian themed dinner party this past weekend. I’ve never had Tiramisu, much less made it. It came out fantastic. The wife loved it, and one of my guests even slapped me in the face because she ate two servings. Lots of compliments all around. I was out of Captain Morgan so ended up using some Blue Chair Bay Vanilla rum that I had handy.
Hi Jason, I’m so glad to hear this recipe was such a hit at the party and enjoyed by many. And the rum sounds wonderful too. Happy cooking!
I have Myers Rum at home. Is that all right to use? It’s a dark rum.
I haven’t tried that one, but would think it’s perfectly fine here! Enjoy!
One of the best desserts of all time!
Hi Joanne! I followed your recipe but the mixture turned out grainy and lumpy (which looks like separated and curdled) after fold in the egg whites. Do you have any idea why is this happening?
Should I leave the mascarpone and eggs in room temperature?
Hi Jenny, the most likely cause was overmixing the mascarpone, do you think that’s a possibility? It’s kind of like whipped cream in the sense that if you mix it too much, it goes from smooth luscious cream to separating into fat and liquid and getting curdled. It’s not necessary, but if you leave the mascarpone and eggs at room temperature you might be inclined to mix less because the cheese will be softer, so I think that’s a good idea to help. Let me know if you have more questions!