Classic Tiramisu Recipe
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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.
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.
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.
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 an 8x10-inch casserole dish. 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.
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
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!
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.
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.
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!
More Recipes With Coffee
- No-Churn Coffee Ice Cream
- Coffee and Donuts Ice Cream
- Irish Coffee Creme Brulee
- Coffee Macarons with Nutella Filling
Ingredients
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 g) Marsala wine
- 16 ounces (453.59 g) mascarpone cheese
- 1 cup (238 g) heavy cream
- 2 cups (60 g) brewed espresso*
- 3 tablespoons coffee liqueur or brandy
- 3 tablespoons powdered sugar
- 48 Savoiardi ladyfingers
- 2 teaspoons unsweetened cocoa powder, (for garnish)
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 an 8x10-inch casserole dish. (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
For a layer cake version, try this Tiramisu Cake.
You're right , there's tons of tiramisu recipes out there. I made this one and i thought it was perfect. When I searched for it because I'm making it again (it's been a week) I couldn't find yours in the heaps of pages. I searched "Allie and tiramisu" and here it is. Thank goodness And thank you for sharing.
So glad you were able to find it again!
This looks sooooo good! I’ve never made tiramisu.... can I use electric beaters to whisk the egg mixture and then the mascarpone, or is a regular whisk better? Which particular Marsala did you use? I’m planning on making it for a dinner party with 30 people this weekend - yikes! So please wish me luck!
Hey there! So happy you like it. You can use an electric mixer or whip by hand- it's up to you! I just used a regular Marsala wine. Good luck I hope everyone enjoys!
Thank you
Any time!
Do you use a sweet or dry marsala i would love to make this
Hey Chris! You can use whichever you have on hand. Either kind will work, it's just a matter of personal taste. Hope you enjoy!
love this, looks yummy and amazing.
So happy you like it! Thanks so much 🙂
Hi I am making tiramisu from a recipe I received from someone in Italy. I want to try your step of cooking the egg. I don't want to use Marsala wine in the recipe. Do I just omit it completely or should I compensate it any other way?
I'm afraid I can't really answer your question- I don't know anything about the recipe you're using. So sorry!
Hi! Number 5 in the directions says to fold whipped cream into the marscapone mixture, but whipped cream is not an ingredient and the marscapone mixture is already whipped into stiff peaks in number 4. I’m making this today and don’t want to mess it up, haha!
Hi Victoria! The ingredient list calls for 1 cup heavy cream. Step 4 in the directions is to whip the cream to stiff peaks. Step 5 is to fold that whipped cream into the mascarpone mixture. Hope that clears it up for you! Good luck!
Allie, I absolutely love Tiramisu! Your photos look so gorgeous! The soaked ladyfingers and the creamy layers are making me salivate!
So great to hear from you Samina! It's been a while- hope you are well! Thanks for the sweet compliments!
Tiramisu is one of my favorite desserts! This one looks so delish!
Thanks Zainab! We don't eat it often, so when we do it's always a big treat!
This is the perfect tiramisu!
The ingredient list calls for 1/3 c. marsala wine, however it does not mention when to use it in recipe.
Sorry for the omission! It's all fixed now. The Marsala goes in with the yolks and sugar. Thanks for the heads up!
Cannot wait to make this! It doesn’t say...When do you add the Marsala wine?
Also do you think it would be OK to add whole eggs instead of only yolks to make it lighter?
Hey Amy! The Marsala gets whisked in with the yolks and sugar. And there's info on using whole eggs under the heading "Should Tiramisu Contain Cream?" "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." Hope that's helpful!
Hi, Allie. This looks so amazing. I've been wanting to make tiramisu for a long time. I'd like to try this recipe. Do you know if one package of the Savoiardi ladyfingers is sufficient for the recipe? Or do you need 2 packages? It doesn't list on Amazon how many of them are in the package. According to your instructions, you use 24 for each layer. It would be just my luck to buy a package & it wouldn't be enough. Do you know if they sell these anywhere else besides Amazon? Do grocery stores carry them or do you have to go to a specialty store? Thanks so much for any help you can give me.
Hi Sandy! The brand that I linked to comes in a 400g package, and that is enough for one pan of Tiramisu. Sometimes I can find them in my grocery store but sometimes I don't have the best luck and I have to order them. Hope that's helpful!
Thanks so much, Allie. Good to know that one package is enough. I'll look in my store, but I doubt they'll have them. I'm glad that they can be ordered online. Much easier than running all over looking for them. Sorry to bother you again with another question, but is the instant espresso coffee that you show above the recipe, the same thing as King Arthur Flour's Espresso Powder? I've seen the latter listed in the ingredients in a number of different recipes, & I'm thinking they're not quite the same thing. Thanks again.
No problem Sandy. I've never used the King Arthur brand, but if they're calling it instant espresso powder then I would assume it is the same thing. Good luck and have a great day!
Thanks so much for your help, Allie. Can't wait to make this someday, as soon as I can gather all the ingredients together. I'll let you know how it turns out. Have a great day!
Sounds great Sandy! I'd love to hear how you make out. Thanks so much!
Love this!
I love tiramisu and you've made it exactly the way I like it!! Perfect layers, perfect recipe. Can't wait to try it!
Tiramisu is such a lovely treat!