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This Authentic Tiramisu Recipe is just like the classic you’ll find in Italian homes and restaurants across Italy—creamy, light, and decadently delicious. Made with only 6 ingredients and just 20 minutes of hands-on time, it features a silky mascarpone and egg cream layered with coffee-soaked lady fingers for the perfect “pick-me-up” any time of day.
You can also try this lemon tiramisu for a twist on the classic.
Why you’ll love this family favorite!
Tiramisu is one of the most famous Italian desserts in the world. Born in Treviso (a lovely town near Venice), it is delicious and easy to make. There are many variations of the Italian tiramisu recipe based on where in Italy you are and what your family prefers. It is truly one of my favorite Italian dessert recipes of all time!
Who doesn’t love an easy no-bake dessert? If you’re looking for other no-bake desserts, I recommend my panna cotta, pistachio gelato, and frozen lemon dessert.
Made With AmorE,
Table of Contents
Simple Ingredients
- Ladyfingers: I highly recommend making your own homemade ladyfingers. If that’s not in the plan, these Forno Bonomi ladyfingers are my favorite brand to buy. For best results, use stale ladyfingers instead of fresh ones. The fresh ones tend to become soggy when they absorb the liquids in the tiramisu.
- Eggs: Make sure you use eggs that are pasteurized.
- Mascarpone: Make sure to use the full-fat variety.
- Coffee: You can use instant coffee or freshly brewed coffee.
The full list of ingredients with quantities is at the end of the post.
Substitutions & Variations
- Add Alcohol: Our version of classic Italian tiramisu is made without alcohol. If you prefer that flavor in your tiramisu, you can add marsala wine to taste in the coffee mixture before dipping your ladyfingers.
- Gluten-free: You can use this ladyfinger recipe and and substitute with gluten-free flour or purchase gluten-free ladyfingers.
- Hot Chocolate Tiramisu: Skip the coffee and make it with hot chocolate instead. Make one recipe of this chocolate syrup recipe. Mix 3 tablespoons with four cups of hot water and use that as the dipping liquid for the biscuits. You can adjust the amount of chocolate syrup for a sweeter or less sweet flavor.
- Vanilla Flavor: Add a few drops of vanilla to the coffee before soaking the ladyfingers for a fun twist on this classic.
- Substituting the Mascarpone. I personally do not recommend any substitutions for the mascarpone as it changes the texture and flavor of an authentic tiramisu. However, you can substitute sweetened whipped heavy cream, cream cheese, or a combination of cream cheese and whipped cream.
For more unique variations of tiramisu, try my pistachio tiramisu recipe and strawberry tiramisu next time you’re craving Italian desserts!
“Best tiramisu recipe I’ve tried! I’ve been making tiramisu for many years now, but this recipe has blown any others out of the water…I can’t wait to make this again for our next family get-together!”
– Laura
How To Make Tiramisu
This traditional tiramisu recipe comes together quickly!
- Beat the egg whites with an electric hand mixer until stiff peaks form.
- Beat the egg yolks and sugar until pale in color.
- Add the mascarpone to yolk mixture and mix again until smooth.
- Gently fold the egg whites and the mascarpone mixture until it’s combined. There might be a few lumps- it is okay they will disappear after it sets.
- Add the warm (not hot) coffee to a shallow bowl and dip the ladyfingers on both sides. Be sure you don’t let them soak, they just need a quick dip!
- Finish dipping and layering the cookies to cover the bottom of your baking dish. Add half the mascarpone on top.
- Smooth the layer of mascarpone cream mixture out over the top of the ladyfingers.
- Add another layer of lady fingers dipped in coffee over the top.
- Spread the remaining mascarpone mixture over the top.
- Dust the top with cocoa powder. Let it rest in the fridge for 6-24 hours! The hardest part is waiting for it to set.
My Pro Tip
Recipe Tips
- Let it Rest. It is so important that you wait at least 6 hours and preferably 6-24 hours before serving. This will allow the coffee and mascarpone cream flavors to seep into the biscuits, creating that irresistible taste and texture. It is worth the wait!
- Making Ahead. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week. Be sure to cover it without letting the plastic wrap touch the cream layer. You can use toothpicks to help keep it from touching if needed.
- Avoid Soggy Ladyfingers. Dip each ladyfinger for 1 second on each side. If you soak for longer, they will become too soggy and lose their shape. I find it’s best to roll them in the liquid, let the excess liquid drip off the ladyfingers, and then quickly place them in the dish.
You will also love our Italian Cheesecake!
Classic Tiramisu Recipe FAQ’s
Tira-mi-sù means- “pick me up” in Italian. It is traditionally made with espresso and most certainly does give you a little ‘pick me up’ if you need it! I make mine with regular coffee instead of espresso (very strong coffee) to lessen the caffeine since my children love it so much. Normal consumption of this recipe won’t have you wired as the coffee amount remains minimal.
Ladyfingers or savoiardi are the traditional Italian biscuits used to make an authentic tiramisu. You can make savoiardi cookies if you wish or buy them at the store! They are called “ladyfingers” for their elongated shape that resembles the fingers of a lady. Sometimes they are called sponge fingers. They are a little bit like American angel food cake.
There are many reasons tiramisu can turn out runny. You may have soaked the lady fingers in too much coffee, not mixed some of the ingredients enough for the custard, or not let the tiramisu rest long enough in the fridge.
Sure thing! Here’s how to omit the eggs in this authentic tiramisu recipe. Substitute the egg with 300 ml (1 1/2 cups) of heavy whipping cream. First, make whipped cream by
placing the cream in a large bowl and use an electric mixer to whip it for about five minutes until it reaches a rich, fluffy and airy texture. Then refrigerate until you’re until ready to use it. When you’re ready to make the tiramisu, beat the mascarpone (without the egg yolks) directly with the sugar until fluffy, about 3 minutes with an electric mixer. Next, add about ⅓ of the whipped cream at a time and gently fold it with the mascarpone cream with a spatula from the downside to the upside, so that your whipped cream doesn’t lose its fluffiness. Then continue with the recipe as directed to layer the tiramisu.
Storing
Tiramisu will last 4-5 days in the fridge as long as it is covered or stored in an air-tight container. You can freeze tiramisu, although I don’t prefer it. It doesn’t thaw with the same creaminess, but it is still good! Tiramisu can keep up in the freezer for up to 3 months. You can store leftovers in portions in the freezer.
Serving Suggestions
This authentic tiramisu recipe is the perfect dessert after enjoying and classic Italian meal of lasagna bolognese, panzanella salad, or homemade ravioli.
It’s also perfect for summer entertaining since it requires no cooking and is creamy and cooling. Pair it with grilling favorites such as this copycat Longhorn Steakhouse grilled shrimp, best grilled pork chops, or some easy grilled octopus.
More Authentic Italian Desserts
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Authentic Tiramisu Recipe
Ingredients
- 5 eggs, separate yolks and whites in two bowls
- 5 tablespoons white sugar
- 1 pound mascarpone, 500 g
- 3 cups room temperature coffee, or hot chocolate
- 30 ladyfingers
- unsweetened cocoa powder for dusting
Instructions
- Get out a 9X13 pan with height of 2-3 inches and set aside.
- Make the coffee (or hot chocolate) and set aside in a dish that is deep enough to dip the biscuits.
- Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk*.
- Egg Whites: Place the egg whites in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the egg whites for about 5 minutes, or until they reach soft peaks. Set it aside in the fridge until ready to use.
- Egg Yolks: Place the egg yolks in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Mascarpone: Add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform.
- Add ⅓ of the egg whites at a time into the mascarpone cream mixture. Then, gently mixing it in with a spatula from the downside to the upside, so that your egg whites doesn’t loose its fluffiness. Set the cream in the fridge until ready to use.
- Meanwhile, quickly dip the ladyfinger biscuits into the coffee or hot chocolate* for about 1 second on each side. Do not over soak the lady fingers, otherwise your tiramisu will turn out too soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
- Place each ladyfinger at the bottom of the baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they’re evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
- Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers. Place Tiramisu in the fridge, and allow to set 6 hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and Enjoy!
Notes
- Chocolate Variation: If using hot chocolate use 3 tablespoons of the our chocolate syrup recipe with 3 cups of hot water
- Eggless Variation: Omit the eggs in the recipe and substitute 300 ml (1 1/2 cups) of heavy whipping cream. Place the cream in a large bowl using an electric mixer to whip it. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Set it aside in the fridge until ready to use. Cream the mascarpone (without the egg yolks) and directly with the sugar until fluffy. About 3 minutes with an electric mixer. Add⅓ of the whipped cream at a time, gently fold it in with a spatula from the downside to the upside, so that your whipped cream doesn’t lose its fluffiness. Layer as directed in the recipe.
- Let It Rest: For the best flavor and texture, refrigerate for at least 6 hours—ideally 6 to 24—before serving. This allows the coffee and mascarpone cream to fully soak into the biscuits. It’s worth the wait!
- Make Ahead: Tiramisu is perfect for making a day or two in advance and keeps well in the fridge for up to a week. Cover gently—use toothpicks if needed to keep plastic wrap from touching the cream layer.
- No Soggy Ladyfingers: Dip each ladyfinger for just 1 second per side. Over-soaking makes them mushy. A quick roll through the coffee, letting the excess drip off, keeps them firm and flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Highly recommend this recipe. Easy to follow and delicious!!
Yay! So happy you loved this family recipe. Time to try all the other versions next!
this woman is really like a magician chef, every recipe is scrumptious. Please, please try this classic tiramisu, you won’t regret it.
Aww, that is so nice! Thank you so much and I am happy you loved this classic family recipe.
Delicious. Really easy to make. Will definitely make again.
So happy you loved this classic family favorite. It’s a wonderful make ahead dessert!