Classic Tiramisu Recipe

Tiramisu is a special dessert for me. I tried it for the first time when I moved to the states. This was one of the best desserts on the menu of our family restaurant. My mom was always the one to make the desserts and she insisted that I try her Tiramisu first. I Loved it at first bite, she taught me how to make it, and I’ve made it over 100 times since then! 

This dessert is super easy to make and takes about 30 minutes to prep. The longest part is letting it set in the refrigerator for a few hours.

What Is Tiramisu?

Tiramisu is a classic Italian dessert that translates to “pick me up,” referring to the energizing combination of espresso and a lightly sweet mascarpone filling. It originated in the Veneto region of Italy and is traditionally made with layers of espresso-soaked ladyfingers, mascarpone cream made with egg yolks and sugar, and a dusting of cocoa powder on top.

Authentic tiramisu keeps the ingredient list simple, no cream cheese, no complicated additions, just bold coffee flavor, smooth mascarpone, and delicate sponge layers that soften beautifully as the dessert chills.

Key Ingredient Notes

• Mascarpone Cheese – Mascarpone is a soft Italian cream cheese with a mild, slightly sweet flavor and ultra-creamy and airy texture. Use full-fat mascarpone for the richest results and let it come to room temperature so it blends smoothly. Do not substitute.
• Egg Yolks – Egg yolks create the rich, custard-like base that gives tiramisu its signature silky texture. In this recipe, they are gently cooked to a safe temperature, which keeps the filling smooth while reducing any risk from raw eggs. Use egg yolks from large eggs.
• Heavy Whipping Cream – use heavy whipping cream and make sure the cream is very cold before whipping so it reaches stiff peaks and holds properly. Do not substitute.
• Amaretto Liqueur – Amaretto adds a subtle almond flavor that complements the espresso beautifully. It’s optional, but it enhances the overall depth of the dessert without overpowering it.
• Ladyfinger Cookies (Savoiardi) – These dry (hard) sponge cookies absorb the espresso and soften into delicate layers as the tiramisu chills. Use crisp, traditional ladyfingers rather than soft cake-style ones. (Find them in international aisle, cookie isle, Italian markets, Amazon.)
• Espresso – Strong, cold espresso provides the classic bold coffee flavor that contrasts with the creamy filling. If needed, substitute very strong brewed coffee or instant espresso dissolved in hot water and cooled completely.

For a complete list of ingredients, please check the recipe card below.

How To Make Tiramisu – A Visual Guide

Equipment tip: If you have an immersion blender, then you won’t have to break out your hand mixer or stand-up mixer and it will be that much easier. You can use the whisk attachment for whipped cream, beating the eggs, and beating in mascarpone cheese for the mascarpone filling. (Feel free to use your hand mixer if not!)

Mascarpone Cream Filling:

1. Whipped Cream: use a whisk attachment on the mixer to whip cold whipped cream and 3 tbsp. of sugar in the cold bowl. Whip until stiff peaks appear and place it in the refrigerator until ready to use. 
2. Eggs: Heat up water in a double boiler over medium heat and lower heat to medium-low. Combine egg yolks and 1/2 cup of sugar and gently whisk to mix. Heat yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for about 10 minutes. (Until eggs are 160°-165° F.) Take the bowl off heat or transfer heated eggs into a bowl. Whisk in Amaretto and, beat egg yolks with a whisk attachment until thickened and light in color.
3. Mascarpone: Add mascarpone cheese to the egg mixture and whisk until combined. Carefully, fold in whipped cream until all smooth.

Assembling Tiramisu:

4. Use an 8×8 baking dish. 
5. Pour cold espresso into a wide and shallow bowl that will fit the lady finger cookies. Slowly dip each cookie in cold espresso but don’t soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bowl bottom of the dish is covered.
6. Cover cookie layer with half of mascarpone cream filling, making sure it is even all over. Layer remaining espresso dipped cookies over the cream and cover with remaining mascarpone cream.
7. Dust with cocoa powder on top, cover the dish with plastic wrap and refrigerate overnight. (Or for at least 6 hours.)

Freezing Tiramisu

You can in fact freeze tiramisu, although it is not as good thawed as it is fresh!

• If you plan to freeze tiramisu, make it in an aluminum pan or another freezer-safe pan. Make it according to the recipe but don’t add cocoa powder on top. Place one sheet of plastic wrap flush with the mascarpone cream layer on top and gently rub it to make sure it’s touching at all edges.
• Wrap the whole pan in a couple more layers of plastic wrap and then a layer of aluminum foil. Make sure you are wrapping it air-tight. Label, date it and freeze for up to 3 months.
  
  Thaw it slowly, in the refrigerator overnight or up to 24 hours. Dust with cocoa powder of top and serve it when ready.

Make Ahead and Storing Instructions

• Make Ahead: Tiramisu SHOULD be made ahead at least 6 hours to let it set. This dessert actually gets better over the fist couple of days so you can make it ahead a day or two and store in the refrigerator until ready to serve. Prepare Tiramisu completely and cover the pan air-tight. Keep it in the refrigerator for a 1-2 days before servings. Dust with a little more cocoa powder right before serving.
• Tiramisu is easily stored in the same dish it is made in, in the refrigerator. Make sure to cover the dish with plastic wrap or a lid, to create an air-tight seal over the top. If the dish you are using comes with a lid, that will be perfect to use.
• Store Tiramisu in the refrigerator for 4-5 days. 

Recipe FAQs

More Decadent Desserts To Try:

• Tiramisu Poke Cake
• Easy Nutella Tiramisu (No Egg)
• Hot Chocolate Cake Roll
• Chocolate Martini
• Chocolate Espresso Cheesecake

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Originally published on Will Cook For Smiles on February 22, 2015.