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This authentic Tiramisu Recipe is made in the classic Italian way, and one bite will have you convinced. It tastes amazing! I use a mascarpone filling, ladyfingers soaked in espresso, and a hint of Marsala for that unmistakable tiramisu flavor.

Square image of a slice of tiramisu on a white plate over a dark blue background.

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I love making tiramisu because it’s so easy, you don’t even have to bake it. And it serves a big crowd, so it’s perfect for parties and potlucks. Plus, because of the fancy-sounding name, people are always so impressed with it!

If you check online, you’ll find TONS of different tiramisu recipes, and the ingredients are all over the map. Different recipes call for different kinds of liqueurs. Some call for instant espresso, and some call for the real brewed kind. Some tell you to use cream, while others recommend egg whites. Some don’t even have any eggs in them at all!

I use eggs in my tiramisu because they are traditional and give the filling a richness and an airy texture that is hard to replicate. I do prefer to cook them, though.

Whisking the yolks with sugar and Marsala over a double boiler not only makes them safer to eat, it also transforms them into a thick, pale, mousse-like mixture called zabaglione. This step dissolves the sugar and creates an incredibly smooth, luxurious filling.

Marsala is the traditional wine used in tiramisu, and when it is cooked with the yolks, it leaves behind a warm, complex flavor. The coffee mixture for dipping the ladyfingers is a little different, since the alcohol is not cooked off there.

There is only a small amount of liqueur in the espresso soak, so it adds more flavor than potency. For a non-alcoholic version, just leave it out or replace it with extra espresso or fruit juice.

Here’s Why You’ll Love This Recipe

  • It has that classic Italian flavor with espresso, mascarpone, and Marsala wine.
  • The texture is dreamy, with soft ladyfingers and a silky, cloud-like filling.
  • It is a wonderful make-ahead dessert since it needs time to chill before serving.
  • It looks impressive, but the process is very approachable.
  • It serves a crowd beautifully, making it ideal for gatherings and celebrations.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Vertical image of a slice of tiramisu with a fork taking out a bite.

For the filling

  • Egg yolks: Create a rich, custardy base for the filling.
  • Granulated sugar: Sweetens the mixture and helps the yolks whip up pale and fluffy.
  • Marsala wine: Adds classic depth and warmth.
  • Mascarpone cheese: Makes the filling smooth, creamy, and luxurious.
  • Heavy cream: Whipped and folded in for a light, airy texture.

For the coffee soak

  • Brewed espresso: Gives tiramisu its signature bold coffee flavor.
  • Coffee liqueur or brandy: Adds extra richness and complexity.
  • Powdered sugar: Blends into the coffee mixture for a smoother, slightly sweeter soak.

For assembling

  • Savoiardi ladyfingers: Soak up the espresso while holding their shape in layers.
  • Unsweetened cocoa powder: Dusted on top for the classic finish.

How To Make Tiramisu

Step 1: Make the mascarpone filling

Put the egg yolks, sugar, and Marsala in a large heatproof bowl over simmering water. Whisk all the time until the mixture is pale, thick, and has doubled in size. This step takes just a few minutes and helps build the right texture and flavor.

Remove the bowl from the heat and whisk in the mascarpone until smooth.

In another bowl, whip the cream until it forms stiff peaks. Gently fold it into the mascarpone mixture until everything is light and well mixed.

Step 2: Prepare the coffee mixture

Mix the espresso, coffee liqueur or brandy, and powdered sugar together in a shallow dish.

The mixture should taste strong and a little sweet, because it will add flavor to every layer of the dessert.

Horizontal image of a slice of tiramisu on a white plate with a blue background.

Step 3: Layer the tiramisu

Dip each ladyfinger quickly into the espresso mixture. Do not let them soak too long, or they will get too soft.

Lay the dipped ladyfingers in a single layer in a 9×13-inch pan. Spread half of the filling on top. Add another layer of dipped ladyfingers, then cover with the rest of the filling.

Finish with a dusting of cocoa powder.

Step 4: Chill before serving

Cover the tiramisu and refrigerate for at least 8 hours. This lets the layers soften and blend into a classic creamy texture.

Vertical image of 2 slices of tiramisu, plated and with the pan of tiramisu in the background.

Helpful Tips and Tricks

  • Whisk the egg yolk mixture constantly over simmering water so it thickens smoothly.
  • Let the mascarpone come closer to room temperature before mixing for a creamier filling.
  • Dip the ladyfingers very quickly to keep them from becoming soggy.
  • Chill overnight when possible. The flavor and texture get even better.
  • Dust with cocoa powder just before serving for the prettiest finish.

Recipe FAQ

Will Tiramisu keep me awake?

If you soak your ladyfingers in caffeinated espresso, it could!
The word “tiramisu” is Italian for “pick-me-up,” so it definitely has the reputation for putting a little extra pep in your step.

Personally, I am very sensitive to caffeine, so I choose to use a decaffeinated espresso. I have an espresso machine that uses pods. It took 4 pods to make enough espresso to soak all 48 ladyfingers.

If you don’t have an espresso machine, you can purchase brewed espresso at a coffee shop or use instant espresso powder mixed with hot water. There’s a link to my favorite instant espresso just above the recipe card below. The flavor is rich and full, and I always keep a little jar on hand for any coffee or mocha-flavored treat I might want to make.

You might also want to check out my chocolate tiramisu for a completely caffeine-free and non-alcoholic version that the whole family will enjoy!

What kind of ladyfingers work best for this recipe?

Look for Savoiardi. This is what is traditionally used in tiramisu.

They’re light and very dry, so they will soak up the liquid well.

Sometimes I can find them in the gourmet cookie or Italian section of my supermarket; sometimes I have to order online. Look for a link below (just above the recipe card), to the exact brand I used for the tiramisu you see pictured here.

You can also make homemade ladyfingers! Check out my homemade ladyfingers recipe, if you really want to be a superstar! Just leave them out (uncovered) overnight so they become crisp.

Should tiramisu contain cream?

I’ve definitely seen the case made for no cream in tiramisu. Some people say it’s more authentic that way, although I’ve enjoyed tiramisu in Italy that I’m sure was lightened with whipped cream.

I prefer tiramisu with whipped cream because it builds it up and makes it more fluffy and light. It also helps the squares to hold together better. And it makes it last longer, without weeping or deflating.
If you want to leave out the cream, that’s no problem. You can leave it out entirely (your squares won’t be quite as tall), or replace it with 4 egg whites, beaten to stiff peaks.

Mascarpone is a soft, creamy cheese that’s made in Italy. It’s very similar to American cream cheese, but without the tangy flavor. It’s pretty easy to find in the cheese section of most grocery stores.

If you’re looking to make a substitution, cream cheese is probably the closest thing. But it will yield a slightly different flavor, and not be as authentic. Tiramisu is all about the mascarpone!

Allow your mascarpone to come to room temperature before whisking it into your zabaglione. It might take a little elbow grease, but you can get a nice, smooth filling with no lumps by whisking vigorously by hand.

Can tiramisu be made ahead of time?

That is one of the best things about this dessert! It gets better the longer it sits.

I would recommend making tiramisu the day before you plan to serve it. This way, all the flavors have a chance to meld, and the ladyfingers become pillow-soft.

If you make this tiramisu recipe as written, it should keep in the fridge for up to 5 days, but it’s definitely best the day after it’s made.

Looking for a layer cake version of tiramisu? Be sure to check out my Tiramisu Cake!

Vertical image of 2 slices of tiramisu on white plates with the pan of tiramisu in the background.

More Recipes With Coffee

Square image of a slice of tiramisu on a white plate over a dark blue background.
4 stars (41 ratings)

Authentic Tiramisu Recipe

Servings: 12
Prep Time: 30 minutes
Cook Time: 5 minutes
Chill Time:: 8 hours
Total Time: 8 hours 35 minutes
This tiramisu recipe is absolute heaven! Made the classic Italian way, with mascarpone, espresso, and marsala wine. So fluffy, creamy, and full of rich flavor!
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Ingredients

Instructions
 

  • Place the egg yolks, sugar, and Marsala in a large metal mixing bowl, and set it over a pot of simmering water.
  • Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
  • Remove from the heat, and whisk in the mascarpone.
  • Whip the cream until it holds stiff peaks.
  • Fold the whipped cream into the mascarpone mixture.
  • Set the filling aside.
  • Whisk the espresso, liqueur, and powdered sugar together in a shallow dish.
  • One at a time, dip the ladyfingers into the espresso mixture and arrange in an even layer in the bottom of a 9-inch by 13-inch pan. (Line the ladyfingers up in two straight rows of twelve.)
  • Spread half the filling over the ladyfingers, and repeat.
  • Spread the rest of the filling on top, dust with cocoa powder, and refrigerate for 8 hours.

Notes

*Or 2 cups hot water mixed with 3 tablespoons instant espresso powder.
For a non-alcoholic, caffeine free version, try this Chocolate Tiramisu.
For a layer cake version, try this Tiramisu Cake.
Calories: 439kcal, Carbohydrates: 42g, Protein: 8g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 227mg, Sodium: 219mg, Sugar: 14g
Cuisine: Italian
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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