Classic Italian Tiramisu recipe like we serve it in Italy! Creamy, light, and decadent this desserts takes only 20 minutes to prepare with only 6 ingredients!
This is the BEST tiramisu recipe. Who doesn’t love an easy no-bake dessert? A tasty dessert in little time!
- Simple Ingredients
- How to make tiramisu (step by step)
- How to Make Tiramisu (Video)
- What does Tiramisu mean?
- Tiramisu without Alcohol
- Pro Tips
- What are Savoiardi Lady finger cookies?
- Gluten Free Tiramisu Recipe
- Is it safe to eat tiramisu with raw eggs?
- Classic Tiramisu Recipe
- Traditional Italian Tiramisù (no alcohol)
- Ladyfingers: I buy these or you can make your own Homemade Italian Ladyfingers*
- Eggs: farm fresh are best make sure they are pasteurized
- Mascarpone: it wouldn’t be true tiramisu without mascarpone! Make sure to use the full fat variety.
- Coffee: instant coffee or freshly brewed will work
- Granulated Sugar
- Unsweetened Cocoa powder: for a dusting of cocoa powder at the end
*Note: when making your own Homemade Italian Ladyfinger Recipe (Savoiardi) I recommended using them 1-2 days after they are made, or they will absorb too much moisture.
How to make tiramisu (step by step)
This easy tiramisu recipes comes together in no time!
- Whip egg whites and egg yolks separately. Beat the egg whites with an electric mixer until stiff peaks form. Set aside. Beat the egg yolks and sugar with cream until pale in color.
- Make Creamy Mascarpone filling. Add mascarpone to yolk mixture and cream until smooth.
- Gently fold the egg whites and the mascarpone mixture until combined (there might be a few lumps- it is okay they will disappear after it sets)
- Dip lady fingers. Add the warm (not hot) coffee to a shallow bowl and dip the lady fingers on both sides (don’t let them soak–just a quick dip!)
- Layer mascarpone. Smooth a layer of the mascarpone cream mixture on top of the lady fingers.
- Repeat. Add another layer of lady fingers (dipped in coffee) and another layer of mascarpone mixture. Dust with cocoa powder.
- Rest. Lastly, let it rest in the fridge for 6-24 hours!
How to Make Tiramisu (Video)
What does Tiramisu mean?
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.
A normal consumption of this recipe won’t have you wired as the coffee amount remains minimal.
Tiramisu without Alcohol
Classic Italian Tiramisu is made without alcohol. If you crave that alcohol taste you can add marsala wine to taste in the coffee mixture before dipping your ladyfingers.
There is also a chocolate version of this recipe (details below) if you want to avoid the coffee.
This is the most delicious dessert. You can't beat this homemade tiramisu recipe!
Variation: Hot Chocolate Tiramisu
If you do not like the taste of coffee you can make this recipe with Hot Chocolate! Simple make one recipe of our CHOCOLATE SYRUP and use that as the dipping liquid for the biscuits.
You will use 3 tablespoons for four cups of hot water. If you want it more or less sweet adjust the amount of chocolate syrup.
Tiramisu is surprisingly easy to make.
It is a no bake dessert that requires layering the lady fingers biscuits to create the sponge, and then layer it with the mascarpone cream mixture. The hardest part is waiting for it to set!
Dip the Ladyfingers
- You don't want the lady fingers completely soggy. Dip each ladyfingers 1 seconds on each side. If you soak longer they will be too soggy and not hold their shape well.
- Roll them in the liquid (either coffee or hot chocolate). Let excess liquid drip out of the ladyfinger. Quickly put them in the dish.
Rest the Tiramisu
- 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 soak into the biscuits and create that irresistible taste and texture. It is worth the wait!
What are Savoiardi Lady finger cookies?
Ladyfingers or savoiardi are typical biscuits of Italian pastry. Savoiardi are the traditional biscuits used for classic tiramisu.
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.
You will need to rest the tiramisu in the fridge before enjoying it. Dust the tiramisu with cocoa when you're finished and cover with plastic wrap without letting the plastic wrap touch the cream layer.
You can use toothpicks to help it separate if there is not enough room. Now comes the hardest part. Let the tiramisu set up for at least 6 hours, overnight is best.
This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
Tiramisu will last 4-5 days in the fridge as long as it is covered or stored in an air tight container.
Yes you can, 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 left over in portions in the freezer.
Gluten Free Tiramisu Recipe
Is it safe to eat tiramisu with raw eggs?
This is a traditional tiramisu recipe, and it is prepared using raw egg. If you can find pasteurized eggs at the grocery store, those are safe to consume raw.
They've already been heated to a safe temperature within the shells.
If you have an egg allergy you can try this variation that omits the eggs.
Variation: Tiramisu without raw eggs
Omit the eggs in the recipe and substitute 300 ml (1 ½ cups) of heavy whip cream.
Make the whipped cream. Place 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.
Once your whipped cream is ready, set it aside in the fridge until ready to use.
Beat the mascarpone (without the egg yolks) directly with the sugar until fluffy. About 3 minutes with an electric mixer.
Add and combine the mixtures. Start by adding ⅓ of the whipped cream at a time. Then, 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.
Continue with recipe as directed dipping the lady fingers and layering the cream mixture.
This is a great variation if you need to omit eggs in our traditional tiramisu recipe.
From My Cucina to your Table. Mangia! Mangia! (Eat!)
More delicious Italian Dessert Recipes for YOU
Stale ladyfingers should be used instead of fresh ones. This is because the fresh ones tend to become soggy when they absorb the liquids in the tiramisu.
Although not recommended as it changes the texture and flavor- you can. While there are no 1-to-1 substitutions that give the precise taste and texture to your tiramisu that mascarpone does, you can substitute whipped heavy cream, cream cheese or a combination of the two.
Classic Tiramisu Recipe
This is our Italian family recipe that we've made for years. It is loved by all ages since it is made without alcohol.
You will love the perfect balanced of coffee soaked ladyfinger cookies and sweet mascarpone cream. It is perfect for your next party or family gathering!
Make sure to leave a star review below!Print
Authentic Tiramisu Recipe. A recipe that takes you to Italy with every bite. This classic Italian dessert means; "pick-me-up" since it contains coffee. Serve it for your friends and family and make with AMORE!
- 5 eggs (separate yolks and whites in two bowls)
- 5 tablespoons of white sugar
- 1 lb (500 g) of mascarpone
- 3 cups of room temperature coffee (or hot chocolate)
- 30 ladyfingers
- unsweetened cocoa powder for dusting
- 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 t he 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!
*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 ½ cups) of heavy whipping cream.
Make the whipped cream. Place 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. Add ⅓ 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.
Continue with recipe as directed dipping the lady fingers and layering the cream mixture.
Keywords: tiramisu, lady fingers, Italian dessert, mascarpone, eggs, chocolate