Tiramisu Recipe
This Tiramisu Recipe is pure Italian elegance in a dish. Layer after layer of espresso drenched ladyfingers alternating with the creamiest, most luxurious mascarpone filling imaginable. Furthermore, a final dusting of dark unsweetened cocoa over the top creates the iconic bittersweet finish.
Moreover, tiramisu means "pick me up" in Italian — and this recipe absolutely delivers on that promise. For more spectacular dessert recipes, also explore our fudgy Brownies Recipe, our classic Cheesecake Recipe and our full Desserts collection.
The Mascarpone Cream in This Tiramisu Recipe
The mascarpone cream is the heart and soul of this Tiramisu Recipe. Furthermore, it must be thick, creamy and perfectly aerated. Consequently, the quality of the mascarpone and the care taken when folding the mixture together determines the success of the entire dessert.
The Egg Yolk and Sugar Base
Whisking egg yolks with sugar until pale and thick creates the base of the cream. Furthermore, this process — called zabaglione — incorporates air that gives the finished tiramisu its characteristic lightness. Moreover, the sugar partially cooks the yolks which provides food safety alongside a rich, deeply sweet flavor.
Folding in the Whipped Cream
The whipped cream must be folded in gently, not stirred. Furthermore, folding rather than stirring preserves the air that was incorporated during whisking. Consequently, the finished cream is light and mousselike rather than dense and heavy. Additionally, a gentle hand makes an enormous difference to the final texture.
The Coffee in This Tiramisu Recipe
The espresso is what makes a Tiramisu Recipe unmistakably Italian. Furthermore, using real espresso rather than instant coffee produces a dramatically deeper and more authentic flavor. Consequently, the ladyfingers soak up a coffee that is bold, slightly bitter and intensely aromatic.
How Strong Should the Coffee Be
The coffee should be strong and slightly cooled before using. Moreover, very hot coffee partially cooks the mascarpone cream if the soaked ladyfingers are still steaming when layered. Additionally, a tablespoon of coffee liqueur such as Kahlua or Tia Maria stirred into the cooled espresso adds a sophisticated depth.
Alcohol Free Version
Simply omit the liqueur entirely. Furthermore, replace it with an extra shot of strong espresso or a teaspoon of vanilla extract. Consequently, the alcohol free version is equally delicious and is safe to serve to children and non drinkers.
The Ladyfingers in This Tiramisu Recipe
Savoiardi biscuits — also known as ladyfingers or sponge fingers — are the traditional base for tiramisu. Furthermore, they are light, airy and extremely absorbent. Consequently, they soak up the espresso quickly and transform into the soft, coffee saturated layers that define great tiramisu.
How Long to Dip the Ladyfingers
Dip each ladyfinger for just 1 to 2 seconds per side. Furthermore, a longer dip causes the biscuit to become completely saturated and fall apart. On the other hand, too short a dip leaves a dry, crunchy center. Consequently, a brief, confident dip is the most important technique in this Tiramisu Recipe.
How to Make This Tiramisu Recipe
The method has three stages. First, make the mascarpone cream. Then, dip the ladyfingers and layer with the cream. Finally, chill for at least 4 hours — preferably overnight. The full method is in the recipe card below.
What to Serve with Tiramisu
Tiramisu is a complete and spectacular dessert on its own. However, these accompaniments create a truly memorable dining experience:
Perfect Pairings
- A small espresso or strong coffee alongside — furthermore, serving tiramisu with coffee intensifies the coffee flavors in the dessert itself magnificently
- A glass of Amaretto or dessert wine for a full Italian inspired dining experience
- Fresh berries on the side — moreover, the sharpness of raspberries or strawberries cuts through the rich creaminess of the mascarpone beautifully
- A thin crisp tuile biscuit or almond biscotti alongside for extra texture
- Our silky Cheesecake Recipe on the same dessert spread for a truly indulgent dinner party finish
Easy Variations for This Tiramisu Recipe
Matcha Tiramisu — Replace the espresso with a strong matcha and hot water mixture. Moreover, the earthy, grassy matcha pairs beautifully with the sweet mascarpone cream and is trending massively on Pinterest right now.
Lotus Biscoff Tiramisu — Replace the ladyfingers with Lotus Biscoff biscuits and add Biscoff spread swirled through the cream. Additionally, dust with crushed Biscoff instead of cocoa for a deeply caramelized and addictive modern twist.
Lemon Tiramisu — Replace the espresso with a limoncello and lemon juice mixture. Furthermore, add lemon zest to the mascarpone cream for a bright, citrusy and incredibly refreshing Italian summer dessert.
Individual Tiramisu Cups — Layer the tiramisu in individual glasses or mason jars instead of a large dish. Consequently, this creates the most beautiful and elegant individual servings that are perfect for dinner parties.
Make This Tiramisu Recipe Today
In conclusion, this Tiramisu Recipe is the most elegant, impressive and deeply satisfying dessert you can make with just 7 ingredients and no baking. Therefore, whether it is a dinner party showstopper or a weekend treat for the family, this recipe never fails to amaze. Browse more of our incredible Dessert recipes and share your results in the comments below!
Tiramisu Recipe
Classic Italian tiramisu with espresso soaked ladyfingers, silky mascarpone cream and a rich dark cocoa dusting. No baking, pure indulgence.
Ingredients
- The Mascarpone Cream
- 6Large eggs, separated, room temperature
- 150 gCaster sugar
- 500 gMascarpone cheese, room temperatureRoom temperature mascarpone blends smoothly — cold mascarpone creates lumps
- 200 mlDouble cream, cold
- 1 tspVanilla extract
- The Coffee Layer
- 300 mlStrong espresso or very strong coffee, cooledUse real espresso for the most authentic and deeply flavored tiramisu
- 3 tbspCoffee liqueur — Kahlua or Tia Maria (optional)
- The Layers
- 300 gSavoiardi ladyfinger biscuitsAbout 30 to 36 biscuits depending on dish size — do not substitute with regular sponge
- The Finish
- 3 tbspUnsweetened dark cocoa powder for dusting
- As desiredDark chocolate shavings to garnish (optional)
Equipment
Method for This Tiramisu Recipe
- 1 Whisk the egg yolks and sugar: Place the egg yolks and sugar in a large bowl. Whisk with an electric mixer on high speed for 4 to 5 minutes until the mixture is very pale, thick and doubled in volume. It should fall off the whisk in a thick, slow ribbon. Furthermore, this stage incorporates the air that gives the tiramisu its characteristic light yet rich texture.
- 2 Add the mascarpone: Add the room temperature mascarpone and vanilla extract to the yolk mixture. Whisk on medium speed until completely smooth and well combined — about 1 minute. Do not overwhisk at this stage. Moreover, overwhisking the mascarpone can cause it to split and become grainy. Stop as soon as the mixture is smooth and uniform.
- 3 Whip and fold the cream: In a separate clean bowl, whip the cold double cream to soft peaks. Fold the whipped cream into the mascarpone mixture in three stages using a large metal spoon. Furthermore, use a gentle figure of eight folding motion. Consequently, the air stays in the cream and the finished filling is light and mousse like rather than dense and heavy.
- 4 Prepare the coffee: Combine the cooled espresso and coffee liqueur in a shallow bowl. Stir to combine. Quickly dip each ladyfinger biscuit into the coffee mixture for just 1 to 2 seconds per side. Do not soak — a brief dip is all that is needed. Moreover, over soaked ladyfingers become waterlogged and turn the tiramisu into a soggy, unpleasant mess.
- 5 Layer the tiramisu: Arrange a layer of dipped ladyfingers in the base of a large rectangular dish, breaking them to fit if needed. Spread half the mascarpone cream evenly over the top. Add a second layer of dipped ladyfingers. Spread the remaining cream over the top and smooth with a palette knife. Furthermore, a smooth, level top makes for a beautiful presentation after dusting.
- 6 Chill and dust: Cover with cling film and refrigerate for at least 4 hours. Overnight is strongly recommended for the best flavor and texture. When ready to serve, remove from the refrigerator. Dust generously and evenly with dark cocoa powder through a fine mesh sieve. Add dark chocolate shavings if desired. Serve immediately in scooped or sliced portions.
Nutrition (Per Serving — based on 10 portions)
* Nutritional values are estimates per serving based on 10 portions. Omitting the coffee liqueur reduces calories by approximately 15 kcal per serving.
Notes
- Always use room temperature mascarpone. Cold mascarpone straight from the refrigerator creates lumps when mixed with the egg yolks. Furthermore, it does not incorporate smoothly and the finished cream has an unpleasant grainy texture. Take it out of the refrigerator at least 30 minutes before starting.
- Dip the ladyfingers for just 1 to 2 seconds. This is the single most important technique in this Tiramisu Recipe. Furthermore, over soaked biscuits produce a waterlogged, collapsing tiramisu with no structure. A brief confident dip is always the right approach.
- Chill overnight for the best result. Furthermore, the flavors meld and deepen dramatically overnight. The mascarpone cream also sets more firmly which makes the tiramisu easier to serve in clean, impressive portions. Same day tiramisu is good — next day tiramisu is extraordinary.
- This Tiramisu Recipe serves 8 to 10 from a standard 30x20cm dish. To make individual portions, use glasses or ramekins and halve the quantities. Furthermore, individual presentations look spectacular and make serving effortless at a dinner party.
- Dust the cocoa immediately before serving, not before refrigerating. Cocoa dusted before refrigeration absorbs moisture overnight and loses its beautiful matte appearance. Moreover, freshly dusted cocoa looks dramatically more impressive and professional.
Tips for the Perfect Tiramisu Recipe Every Time
- Use the best quality mascarpone available. Mascarpone is 50% of the flavor of this dessert. Furthermore, cheap mascarpone is watery and less rich than quality Italian brands. Consequently, a premium mascarpone produces a noticeably silkier, richer and more impressive finished tiramisu.
- Use real espresso not instant coffee. The depth and bitterness of real espresso is essential for an authentic tiramisu. Furthermore, instant coffee produces a flatter, less complex flavor that significantly reduces the quality of the finished dessert. If you do not have an espresso machine, use a moka pot or very strong filter coffee.
- Fold, never stir. Once the whipped cream is added, every movement should be a gentle fold. Furthermore, stirring deflates the air immediately and produces a dense, heavy cream rather than a light, airy and mousse like one. Consequently, patience during this stage is essential.
- Use a palette knife to smooth the top before chilling. A smooth, perfectly level top looks far more professional after the cocoa dusting. Moreover, uneven tops create uneven cocoa coverage. Consequently, a 30 second smoothing pass with a palette knife makes a significant visual difference to the finished presentation.
- Serve with a warm spoon for cleaner portions. Warming a serving spoon briefly in hot water allows it to glide through the chilled tiramisu more cleanly. Furthermore, clean, neat portions look spectacular on a plate and make the dessert feel more special and considered.