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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!
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).
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!
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Pin ItStep 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).
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).
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).
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).
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 8×10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.
Tiramisu literally translates as “pick me up” as in cheer up. It’s such a perfect name for a dessert that does just that!
Absolutely, traditionaly Tiramisu is made without alcohol so if you leave it out it’ll still be absolutely delicious!
It’ll keep well covered and stored in the fridge for 2-3 days.
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.
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.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Tiramisu – Authentic Recipe!
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. Add the mascarpone and whisk again until smooth and creamy, set aside.
- 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).
- 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 tbsp 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.
Video
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 8×10 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for posting the most delicious, authentic Tiramisu dessert recipe in the world! I made it for Thanksgiving and my family requested I make it again. This amazing dessert will be a part of our traditional Christmas dinner. Ciao!
Reading comments like this makes me so happy, it’s the reason we do what we do. Thank you so much and hope you have a wonderful Christmas!
This recipe turned out to be so great! We really enjoyed this delicious tiramisu, a perfect consistency and taste.
One of the best I’ve made and tast, highly recommend making this, my favourite dessert
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!
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!
YOU ARE ABSOLUTELY CORRECT. Linda
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!
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.
What an amazing easy and rich recipe! Made it yesterday, it turned out delish. Thank you 🥰
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?
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!
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.
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
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.
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.
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!
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 🙂
Should the coffee be hot or cooled before dipping the lady fingers?
It doesn’t need to be cold but it should be cooled slightly so it’s easy to dunk the ladyfingers into.
It was perfect the very first try and tasted even better after a day in the fridge !
There are raw eggs in this recipe but no directions for baking!
Tiramisu is never baked and is made with raw egg (this is a traditional recipe).
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.
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!
I drink raw eggs!