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    Home » Recipes » Italian Desserts

    Tiramisu - Authentic Recipe!

    Published: Oct 26, 2020, Last updated: Oct 12, 2021 by Emily This post may contain affiliate links.

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    The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (ladyfingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion!

    An overhead shot of a tiramisu in a dish with a slice out

    When it comes to Italian desserts you just can't beat a good Tiramisu! It's hands down one of my favourite desserts ever and I never get bored of it!

    Espresso soaked Savoiardi fingers, light, smooth and creamy mascarpone and all topped with a light dusting of cacao powder. It's rich and indulgent but so light and airy that there's always room for a slice (or two).

    Jump to:
    • What makes Tiramisu authentic?
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • Top tips and recipe FAQs
    • More delicious Italian desserts you might like
    • 📖 Full Recipe

    What makes Tiramisu authentic?

    So how do you make an authentic tiramisu? The ingredients and method are key!

    Controversially a traditional recipe is made with raw eggs, not tempered eggs and certainly not with whipped cream. Traditionally there's also no alcohol involved although that's one modern addition that I absolutely love and always add when I make it.

    There are many recipes that involve raw eggs from chocolate mousse to homemade mayonnaise so it's not an unusual ingredient you just have to make sure you use good quality free-range eggs and make sure they are as fresh as possible.

    I have made and eaten tiramisu countless times and never had any issues but if you have concerns or need to avoid raw eggs don't worry we have an Eggless Tiramisu recipe too!

    Ingredients - what you need

    To make this dessert you'll need; Savoiardi ladyfingers, eggs (yolks and whites separated), mascarpone cheese, white sugar, strong coffee, cocoa powder, dark chocolate and coffee liqueur (optional).

    See the photo below that shows all the ingredients you need!

    An overview of all the ingredients you need to make tiramisu

    Step by step photos and recipe instructions

    First, you need to divide the egg yolks and egg whites in two separate bowls and add 3 tbsps of sugar to each. Whisk the egg whites until they are stiff and glossy (photos 1 & 2).

    Then continue with the egg yolks and whisk those with an electric whisk until pale and thick (photos 3 & 4).

    Step by step photos showing how to whisk egg whites and yolks

    Next, add the mascarpone and whisk again until smooth and creamy (photos 5 & 6).

    Next, add one-third of the whisked egg whites to the mascarpone mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completely incorporated (photos 7 & 8).

    Step by step photos showing how to prepare the mascarpone filling for tiramisu

    Mix the espresso and coffee liqueur in a shallow bowl and dip in the Savoiardi ladyfingers for 1-2 seconds on each side and line them on the bottom of the dish in an even layer (photos 9 & 10).

    Step by step photos showing how to assemble a tiramisu

    Next, add half of the mascarpone mixture over the ladyfingers and spread out in an even layer, top with some grated dark chocolate (photos 11 & 12).

    Step by step photos showing how to finish making a tiramisu

    Repeat with a second layer of soaked ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours (photos 13-16).

    Top tips and recipe FAQs

    • Whisking the eggs - make sure you don't get any egg yolk in the egg whites before beating them. If you do they will collapse and won't become stiff peaks and glossy like you need them.
    • Liqueur - other than coffee liqueur you could use amaretto, dark rum, marsala, brandy, or Frangelico.
    • Savoiardi - it's really important to use Italian Savoiardi cookies, Pavensini are another good option or ladyfingers but make sure they are crisp in texture and not soft.
    • Topping - The cocoa powder will darken as it soaks into the mascarpone mixture in the fridge, you can add an extra sprinkling just before serving if you prefer.
    • Let it rest - Leave the Tiramisu in the fridge for at least 6 hours, overnight is even better. This gives the Savoiardi or ladyfingers a chance to soften and soak up the flavours and gives the whole dessert a chance to develop and become extra delicious.
    • Size of dish used - I used an 8x10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.
    What does tiramisu mean?

    Tiramisu literally translates as "pick me up" as in cheer up. It's such a perfect name for a dessert that does just that!

    Can I make this alcohol free?

    Absolutely, traditionaly Tiramisu is made without alcohol so if you leave it out it'll still be absolutely delicious!

    How long does it last?

    It'll keep well covered and stored in the fridge for 2-3 days.

    Can I freeze it?

    Although you can freeze it I don't recommend freezing tiramisu simply because dairy doesn't tend to freeze well and will likely lose it's creamy and rich texture.

    A slice of tiramisu on a plate

    More delicious Italian desserts you might like

    • Eggless Tiramisu (delicious flavour without the egg!)
    • Strawberry Tiramisu with White Chocolate
    • Tiramisu Ice cream
    • Chocolate Panna Cotta
    • Chocolate Salami (Salame di Cioccolato)
    • Italian Crostata (Jam Tart)

    If you've tried this Tiramisu recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    This recipe was first posted on 13th April 2018 but has since been updated with better photos and more helpful tips.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A xlose up of a slice of Tiramisu on a plate
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    5 from 21 votes

    Tiramisu - Authentic Recipe!

    The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!
    Course Dessert
    Cuisine Italian
    Prep Time 25 minutes
    Total Time 25 minutes
    Servings 8 servings
    Calories 470kcal
    Author Emily Kemp

    Ingredients

    • 2 cups mascarpone (500g)
    • 24 (roughly) Savoiardi biscuits (lady fingers)
    • 1 cup strong brewed coffee (230ml)
    • 3 tablespoons dark chocolate grated
    • 4 egg yolks at room temperature
    • 3 egg whites at room temperature
    • 6 tablespoons sugar
    • 4 tablespoons coffee liqueur (optional)
    • 1 tablespoon cocoa powder

    Instructions

    • Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick.
    • Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
    • Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
    • Add the mascarpone to the egg yolk mixture and mix together until smooth and creamy.
    • Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
    • Mix the espresso and 4 tablespoon coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
    • Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
    • Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
    • Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

    Notes

    • Recipe update - the instructions in the recipe have been updated according to reader reviews (the egg yolks are whisked first and whites second) all other methods and ingredients remain the same.
    • Whisking the eggs - make sure you don't get any egg yolk in the egg whites before beating them. If you do they will collapse and won't become stiff peaks and glossy like you need them.
    • Liqueur - other than coffee liqueur you could use amaretto, dark rum, marsala, brandy, or Frangelico.
    • Savoiardi - it's really important to use Italian Savoiardi cookies, Pavensini are another good option or ladyfingers but make sure they are crisp in texture and not soft.
    • Topping - The cocoa powder will darken as it soaks into the mascarpone mixture in the fridge, you can add an extra sprinkling just before serving if you prefer.
    • Let it rest - Leave the Tiramisu in the fridge for at least 6 hours, overnight is even better. This gives the Savoiardi or ladyfingers a chance to soften and soak up the flavours and gives the whole dessert a chance to develop and become extra delicious.
    • Size of dish used - I used an 8x10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.
    • Storage - will keep well in the fridge for 2-3 days.

    Nutrition

    Calories: 470kcal | Carbohydrates: 26g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 187mg | Sodium: 78mg | Potassium: 92mg | Sugar: 15g | Vitamin A: 1075IU | Calcium: 109mg | Iron: 1.5mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Desserts

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    Reader Interactions

    Comments

    1. Nancy

      December 29, 2022 at 9:39 am

      This recipe turned out to be so great! We really enjoyed this delicious tiramisu, a perfect consistency and taste.5 stars

      Reply
    2. Lorna Dickson

      November 16, 2022 at 6:59 pm

      One of the best I've made and tast, highly recommend making this, my favourite dessert5 stars

      Reply
    3. Angie H

      March 14, 2022 at 12:29 am

      Delicious recipe. And easy. I will say tho . . .15 minute prep time is crazy. It took me that long to get my egg whites whipped. LOL.
      Thoroughly enjoyed the dessert!5 stars

      Reply
    4. Kiki

      November 26, 2021 at 3:36 pm

      This was a hit! Tastes so authentic and restaurant like. Couldnt believe it was homemade. And it was so easy too!
      One suggestion I will make is to re-order steps 1 and 2. By the time I was done whisking the yolks and adding the mascarpone, the egg whites fell flat and separated. I tried to whip them again, but it didn't turn out glossy and stiff like the first time. My workaround was to not use the whole amount of the egg whites since it would be too runny. I saw Gennaro Contaldo on Youtube do it in this order too. Hope this helps! Can't wait to make this again!5 stars

      Reply
      • Linda

        April 28, 2022 at 6:48 pm

        YOU ARE ABSOLUTELY CORRECT. Linda

        Reply
    5. Iman

      September 17, 2021 at 5:56 am

      Hello! I absolutely love your recipes! Your lasagna is made jn my house every month! For this recipe is 24 savoiardi biscuits enough? In your video and pictures it looks like you use more than that amount! I look forward to making it this weekend so please let me know!

      Reply
      • Emily

        September 27, 2021 at 10:44 am

        Hi Iman, sorry for the late reply. Yes, around 24 biscuits is what you need for the size of dish mentioned but you can use more or less to fit the dish you use.

        Reply
    6. Nourhan

      June 18, 2021 at 4:27 pm

      What an amazing easy and rich recipe! Made it yesterday, it turned out delish. Thank you 🥰5 stars

      Reply
    7. Katie

      April 05, 2021 at 7:16 pm

      I have made this twice but each time it turns out runny and never sets, I follow the instructions to the T.
      Any ideas on where I am going wrong?
      The egg whites are even whisked to soft peaks.
      Set in the cold fridge for over 7 hours?

      Please help?

      Reply
      • Emily

        April 06, 2021 at 3:03 pm

        Hey Katie, sorry you're having issues. I've never came across a runny Tiramisu before even before putting it in the fridge it should be thick because you can essentially eat it immediately if you want. The egg whites need to be whipped to very stiff peaks until they are glossy with 3 tbsp of sugar the kind that you can turn upside down in the bowl without them falling out. It sounds like your eggs may not be whipped enough. Let me know if this helps!

        Reply
        • Lindsay

          July 23, 2021 at 2:22 am

          It’s possible that the runny mixture is also a result of not folding the egg whites and instead stirring them. If you do not properly fold the egg whites in, you will lose a lot of the air that helps it set. Make sure when you combine the mixtures that you add your egg whites very carefully and do not over mix them.

      • Simeon S

        July 23, 2021 at 5:07 pm

        I will tell you what to do, and your Tiramisu will be perfect EVERY time. Emily's recipe is 99% same as mine, the only differences are that i dont use chocolate, and i use 4 organic eggs medium size i believe (i use all 4 yolks and 4 whites) . Now, here is where i solve your problem:

        Crack the eggs into a measuring cup, and MAKE SURE that yolks and whites together into the measuring cup, measure anywhere between 200 ml and 220 ml. Then separate yolks from whites and carry on. 🙂✌🏼Peace

        Reply
      • Noodle

        September 17, 2021 at 11:09 pm

        I’m having the exact same issue. I don’t think it’s going to set in time and I have my in-laws over tomorrow. Bummed out as the taste is good.

        Reply
        • Emily

          September 27, 2021 at 10:43 am

          Tiramisu doesn't need to set, the mascarpone mixture is thick like whipped cream and shouldn't be runny at all. It sounds like you've over or under whipped the egg whites where they turn watery instead of thick.

      • Maribel Castro

        July 07, 2022 at 3:59 pm

        I ran into this as well and I believe it's because we're whisking the egg whites first like some of the comments I've been reading above. I'm going to try to whisk the egg yolks first and then the whites to see if that makes a difference!

        Reply
        • Emily

          July 11, 2022 at 2:55 pm

          Hi Maribel, I've updated the instructions so the egg yolks are now whisked before the whites, just be careful that no egg yolk touches the whites or they won't whip. I've also added a note that the eggs should be at room temperature as I didn't realise that all eggs are refrigerated in the US (in the UK and EU they are not). I hope this helps 🙂

    8. Michelle

      February 06, 2021 at 11:11 pm

      Should the coffee be hot or cooled before dipping the lady fingers?

      Reply
      • Emily

        February 22, 2021 at 9:08 am

        It doesn't need to be cold but it should be cooled slightly so it's easy to dunk the ladyfingers into.

        Reply
        • Dennis Cornell

          November 21, 2021 at 4:29 pm

          It was perfect the very first try and tasted even better after a day in the fridge !5 stars

    9. Janice

      September 26, 2020 at 3:43 pm

      There are raw eggs in this recipe but no directions for baking!

      Reply
      • Inside the rustic kitchen

        October 12, 2020 at 9:13 am

        Tiramisu is never baked and is made with raw egg (this is a traditional recipe).

        Reply
      • Thomas

        July 05, 2021 at 10:10 pm

        You can beat the eggs yolks over a "bain marié" to warm the egg up a bit and thicken it as well. But I think this wouldn't kill any salmonella.

        Reply
      • Simeon S

        July 23, 2021 at 5:14 pm

        Always get fresh and 100% organic eggs. Ive had a thousand Tiramisu tortes and im still alive 😄 in Italy people live till 180 years old. Boxers drink a whole tall glass of raw eggs, ever seen Rocky? Hahaha. Dont worry, just get organic eggs and read the exp dates to be sure they are fresh. You will get salmonella from filthy and dirty mass produced products , even vegetables can get you salmonella if contaminated. Use ORGANIC stuff, it DOES matter!

        Reply
      • Amanda

        March 31, 2022 at 5:04 pm

        I drink raw eggs!

        Reply
    10. Angela

      December 22, 2018 at 12:44 pm

      This looks SO delicious! I'm making this on Christmas Day and cannot wait! Thank you! Yum!

      Reply
    11. Dina-Marie

      April 20, 2018 at 6:45 pm

      I love Tiramisu - it is one of my absolute favorite desserts! And, EASY is always in style for my kitchen!5 stars

      Reply
      • Inside the rustic kitchen

        April 20, 2018 at 8:13 pm

        It soooo good, isn't it? I always find myself going for seconds and never regret it haha

        Reply
    12. monika

      April 15, 2018 at 1:50 am

      is there ANY other cheese or something else that I can use in place of the mascarpone?
      Mascarpone is SO expensive!
      Can I use some good quality cream cheese (NOT Philadelphia)?

      Reply
    13. monika

      April 15, 2018 at 1:14 am

      I LOVE your step-by-step instructions with pictures! It makes so easy to follow. Thank you.

      I would love to follow my heart and go live where that is...WHere are you originally from? Do you speak ITalian?5 stars

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:37 am

        Hi Monika, thanks so much I'm so happy the photos make things easier. I would use a mix of heavy cream and good quality cream cheese to replace the mascarpone, I've never tried it but I'm sure it would work great. I'm originally from Scotland and been living in Italy for 4 years so I've managed to pick up the language quite well 😀

        Reply
    14. Albert Bevia

      April 14, 2018 at 11:23 pm

      I´m a sucker for tiramisu, and homemade is always so much better than store-bought! your tiraisu looks amazing, and now I know what tiramisu means!!! yay

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:38 am

        Homemade is always 100x better, thanks Albert!

        Reply
    15. Deanna

      April 13, 2018 at 10:03 pm

      I love Tiramisu! It is the best recipe!! YUM!5 stars

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:37 am

        Me too, all-time fav!

        Reply
        • Jaini Doshi

          July 09, 2020 at 11:05 am

          Hello... your recipe seems delicious and would love to try it. Since I'm intolerant to gluten, can you please tell me if there's any substitute for the ladyfinger biscuits that are gluten free?

        • Inside the rustic kitchen

          July 10, 2020 at 9:27 am

          Hey Jani, I'm not sure if you can get GF Savoriardi biscuits but if not a GF sponge cake would be a great substitute. Thanks!

    16. Shadi Hasanzadenemati

      April 13, 2018 at 9:42 pm

      This is literally super easy! I love easy recipes that are delicious and I do need a tasty tiramisu recipe to have at hand!5 stars

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:40 am

        It really is, thanks Shadi!

        Reply
    17. Katie | Healthy Seasonal Recipes

      April 13, 2018 at 9:21 pm

      I love your step-by-step photos. You can see just how luscious that filling is! Looks incredible.5 stars

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:39 am

        Thanks so much Katie!

        Reply
    18. Dannii

      April 13, 2018 at 8:51 pm

      This is my husbands favourite dessert, but I have never tried making it. Will have to try your super easy recipe.5 stars

      Reply
      • Inside the rustic kitchen

        April 15, 2018 at 11:40 am

        Thanks so much Dannii, enjoy!

        Reply
    19. Jenni LeBaron

      April 13, 2018 at 7:57 pm

      This looks absolutely fantastic! I love tiramisu so much and can't wait to try your recipe.

      Reply
      • Inside the rustic kitchen

        April 13, 2018 at 8:12 pm

        Thanks so much Jenni, I love it too!

        Reply
      • Brittney

        November 29, 2022 at 12:48 pm

        So the egg yolks or whites don’t need to be cooked at all?

        Reply
        • Emily

          December 01, 2022 at 3:48 pm

          No, they are not cooked but you can use pasteurised eggs if you prefer.

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