Tiramisu Recipe

This is one of our absolute favorite desserts. Tiramisu is even simple to make, you just need a little time.

How to Make Tiramisu - Tiramisu Recipe and Video

Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream.

Tiramisu recipe tip — Let everything sit for at least 6 hours

Look for Italian ladyfingers (or Savoiardi). They are quite hard and often have a sugary top. Not to worry, though — they soften as the tiramisu sits.

That’s why it is so important that you wait at least 6 hours before serving. In fact, it can be kept refrigerated 1 to 2 days and still be delicious.

Tiramisu Recipe Steps

Use egg whites or cream?

Look around for tiramisu recipes and you’ll notice there are two common ways to make it: with beaten egg whites or with whipped cream. Both are delicious, we promise.

The decision is completely up to you (we’ve included directions for both below). They taste very similar. If anything, Tiramisu made with egg whites is a little lighter than one made with cream.

The decision comes down to whether or not you’re comfortable with adding raw egg whites to the dish. We’ve never had a problem with this, but if you’re concerned, make sure you use the freshest (and highest quality) eggs possible.

Or, make the tiramisu with cream. It really is just as delicious. You could also try making both then see which you prefer.

How to Make Tiramisu Recipe with VideoWe just love this tiramisu recipe — it’s simple to make and boy does it wow at the dinner table.

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4.9 from 19 reviews
Tiramisu Recipe
Prep time
Cook time
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Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream. One of our favorite desserts, tiramisu is quite simple to make. You just need a little time.

What You Need to Know: This recipe calls for the use of egg yolks, which are cooked over a double-boiler and heavy cream. Instead of using the cream, some recipes call for egg whites which are left uncooked and whipped. In the notes section below, we have shared directions for using egg whites instead of the cream. There is little difference in flavor. If anything, tiramisu made with egg whites will be a little lighter than with whipped cream.

Special Equipment: 9-inch (23 cm) square dish, bowls, handheld electric mixer or whisk.
Created By:
Yield: One 9-inch square dish, 6 servings
You Will Need
  • 1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature
  • 1/4 cup (60 ml) dry Marsala wine, divided
  • 2 teaspoons vanilla extract
  • 3 large egg yolks
  • 1/4 cup (50 g) granulated sugar, divided
  • 8 ounces (225 g) mascarpone cheese (1 1/4 cups)
  • 3/4 cup (175 ml) heavy cream
  • 18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)
  • 1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting (optional)
Prepare Coffee
  1. Combine espresso (or coffee), 2 tablespoons Marsala wine, vanilla extract and a tablespoon of sugar in a wide, small bowl.
Prepare Filling
  1. Beat egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
  2. Remove bowl from heat then beat in mascarpone cheese until just combined.
  3. Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
Assemble Tiramisu
  1. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might find that you need to break a few into pieces to fit them in the dish).
  2. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling (optional). Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  3. Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
  4. When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).
Notes and Tips
Egg Whites Instead of Cream: Simply replace heavy cream with 3 egg whites. Beat the egg whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. Assemble tiramisu as stated above. If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells.

Marsala Wine: We love Marsala in tiramisu -- it lifts the creaminess of the filling. For something a little different, try substituting dark rum, brandy or other liqueur. Since Marsala is less potent than something like rum, we suggest using about half the amount. For a non-alcoholic version, leave the Marsala out of the recipe all together or use rum extract.

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116 comments… Leave a Comment
  • Cheryle February 22, 2016, 3:37 pm

    Can this be frozen? Can’t wait to try. Looks fantastic and super easy.

    • Joanne March 3, 2016, 8:45 pm

      Hi Cheryle, The tiramisu can be frozen for up to 3 months. We’d recommend wrapping it in double layer of plastic wrap and adding a layer of aluminum foil. Then when you are ready to eat it, thaw overnight in refrigerator.

  • Alyssa @ajoyofbaking.com January 29, 2016, 12:57 pm

    Was so nervous to try tiramisu but this came out perfectly!!! My new go-to for tiramisu!

  • Dannielle January 9, 2016, 6:12 pm

    Absolutely perfect, so rich and creamy. Super easy recipe to follow will use it again !

  • Fiona December 27, 2015, 8:56 am

    Made it for Christmas. Was delicious and everyone thoroughly enjoyed. Thanks for the great and easy to follow recipe.

  • Sabrina December 20, 2015, 2:59 am

    If you use raw egg whites you can simply freeze tiramisù that kills everything. Then take out at least day before you want to eat it. I think that the taste changes with whipped cream!

  • aynur November 20, 2015, 12:50 pm

    I just tried this recipe today and I used Spanish Rioja instead of Marsala. Everything came out perfect, and it’s in the fridge now. I am so excited to finally taste it and can’t wait for 6 hours :) Could just 5 hours satisfice please? Thanks for this excellent recipe by the way!

  • Marianna Pascarella November 10, 2015, 5:53 am

    The tiramisu is definitely the favorite dessert of my husband and can not miss at his birthday. For my children instead I made a variation of the classic tiramisu to make it lighter and more palatable. I replaced the coffee and the cocoa powder with strawberry sauce and I decorated with red currant. Congratulations for the recipe and photos very clear.

  • Care October 29, 2015, 7:18 pm

    Fantastic. Made a practice run today. I agree with a previous comment about the mascarpone being more to room temp. I have tried the egg white version earlier this week and much prefer this cooked custard type with whipped cream. Much smoother and seems more original to me. Also, I’m trying g to copy a tiramisu served at Gilda’s in Portland Or which is the best I’ve ever had. The chef told me what liquor they used. Here is what I did..

    In custard: 2 T. Best quality Marsala wine
    In espresso: 2 T. Amaretto Disaronno and 1/2 T. Brandy

    Just be fore serving, I covered the top with shaved bittersweet chocolate curls and then a sprinkle all over of good quality cocoa powder. Devine!

  • Amanda October 29, 2015, 1:57 pm

    I made this recipe a few weeks ago and it was absolutely delicious!! I would recommend it to everyone. The steps were easy to follow and the video was extremely helpful! (5 stars)

  • Chris September 30, 2015, 9:08 am

    This recipe looks delicious and the comments as well. Though I would like to ask if I can substitute lady fingers for graham crackers. If so would you suggest that it would be crushed or not. Thank you :)

    • Joanne October 16, 2015, 12:47 pm

      Good question. We’ve never tried this, but I’d assume it would be okay.

    • Thien October 16, 2015, 7:52 pm

      I did it. The tiramisu is just thicker than usual, but still delicious.

  • Klydie G August 28, 2015, 5:37 pm

    I’m sooo making this! It’s gonna be my first time so I’m a bit anxious of how it’s gonna turn out.. I’m torn between whether using egg whites or cream though. Can I use both? If so, how much cream should I be adding? Thanks a lot! x

    • Joanne October 16, 2015, 1:04 pm

      Sure, you could halve each — so half the amount of cream called for in our recipe and half the amount of egg white.

    • Josie December 17, 2015, 5:19 pm

      I’m the same as Klydie wild like to use egg whites instead of cream how many eggs do I use and does it hold also wld like to replace sponge fingers to panettone she be ok

      • Joanne December 22, 2015, 12:51 pm

        In the notes section of the recipe, we provide instructions for using egg whites. We have only used lady fingers in our Tiramisu so we cannot comment on how well panettone would stand up in the dessert.

  • jiggi August 23, 2015, 1:20 pm

    I tried this recipe today. very simple recipe but I made one mistake that I would like to post for others. Make sure that the that the cheese is at room temperature otherwise it will be hard to mix with the yolk mixture and do not over combine the cheese or it will seperate. I have it chilling I am sure it will taste good but little upset.

  • Dilla August 3, 2015, 7:21 am

    Tried and tested this recipe a few times now and it always turned out great! I always leave out the wine though but it did not seem to affect anything. Thanks :)

  • isabella July 18, 2015, 6:40 am

    hello im hoping to make one myself this week.
    all the comments say how delicious this recipe is so im really looking forward to making it.
    i just have a question regarding the marsala wine.
    is marsala wine necessary? or can it be replaced with other wine/alcohol? if so, which kind? or can i leave out the wine altogether? thanks!

    • Joanne August 10, 2015, 1:55 pm

      Hi Isabella, In the recipe notes section we share some suggestions for Marsala wine substitutions such as dark rum, or brandy. We also mention that you can make a a non-alcoholic version by leaving the Marsala out of the recipe all together or by using rum extract.

      • annette November 11, 2015, 10:25 am

        how much rum extract should I use to replace the wine?

        • Joanne November 13, 2015, 10:30 am

          We suggest starting with 1 teaspoon and going from there. You can taste as you go until you’re happy with the flavor. – Joanne

  • charlotte June 19, 2015, 1:24 pm

    This recipe is amazing! I’ve made it 3 times so far and each time has been a blast. I even substituted graham crackers for the ladyfingers because I couldn’t find them and was running out of time, and no one could even tell the difference! Thanks so much

  • Marina June 14, 2015, 8:43 pm

    Hi, I am going to try this recipe tomorrow! I’ve never made tiramisu before, so I;m thankful for your video! I want to serve this to adults and young children, so I don’t want to use wine or real rum/brandy/etc. Is it safe for toddlers if I use rum flavoring? If that is a good choice, how much should I use? Thanks so much!

    • Joanne June 17, 2015, 3:36 pm

      I believe Rum extract is fine — you could also try vanilla extract.

  • Robyn S May 9, 2015, 4:36 pm

    Great recipe! I made this for my boyfriends 30th birthday and it was a hit even with the non dessert lovers! I am making this recipes again, with a few changes but wanted to know if i could freeze it? Have you tried to freeze and thaw? Thanks much!

  • stella March 16, 2015, 2:42 pm

    Can we omit the egg yolks in this recipe and can we substitute with something else ?

    • Joanne March 17, 2015, 10:55 am

      Sure, eliminate the eggs and skip cooking over the simmering water. Simply combine the mascarpone cheese, Marsala wine, sugar and cream together to make the filling. The filling won’t be as light in texture, but will still taste great. (You may want to consider using powdered sugar in place of the granulated sugar so it dissolves). Hope that helps.

  • Andrea March 3, 2015, 2:44 pm

    This recipe is truly amazing! It’s authentic and so easy to make. I’ve read some recipes that leave out the sabayon (egg,Marsala,sugar mixture) which is ridiculous because that mixture is necessary and quite delicious. This is my go to dessert for special “fancy” occasions, because it tastes like it took hours to make. Very simple and satisfying.

  • Roselyn February 3, 2015, 8:30 pm

    I tried this recipe just now. It’s in the chiller just waiting to be eaten. I double the cream recipe as a lot of commenters recommended and used the combination of cream and egg whites recipe and it looks really light and fluffy. I tasted the cream mixture a few times and it tastes great! I can’t wait for the 6 hours. :)

  • Cherie January 23, 2015, 7:33 am

    Thank you very much for the recipe! I have made the tiramisu for over ten times now and every time my friends dug in and finish it in minutes! They loved it and I loved it too, it’s delicious and easy to make. The steps are well written and easy to follow. Everyone should try this at home if they want to have a perfect dessert to serve their guests after dinner :)

  • Sherri January 23, 2015, 2:42 am

    Not comfortable with raw yolks and raw whites. Any alternative?

    • Joanne March 3, 2015, 2:37 pm

      Hi Sherri, The yolks can actually be “cooked” since they are whipped over the simmering water (you could even check with a thermometer that they reach 160 degrees F). For replacing the egg whites, we suggest whipped cream (see our recipe for the how-to). Hope that helps. You could also use the pasteurized eggs usually labeled “safe eggs” in the store.

  • shie January 21, 2015, 8:26 am

    Recipe sounds amazing.IcCant find ladyfingers anywhere here, whats the weight required so that i can make my own or substitute with a sponge cake.

    • Joanne March 3, 2015, 2:40 pm

      Hi there, I’m not actually sure about the exact weight, but as long as you have enough sponge to make 2 to 3 layers you should be okay. Hope that helps.

  • Shanel January 16, 2015, 1:14 pm

    Hi there,

    Can I use amarula instead of marsala?

    • Joanne March 3, 2015, 2:39 pm

      We have never tried this, but don’t see why it wouldn’t work nicely.

  • Jessiet January 4, 2015, 11:02 am

    Whoops! Just found the print button on this recipe! My mistake, and thank you for the recipe. Blessings to you in the new year!

  • Jessiet January 4, 2015, 10:59 am

    I would love to print this recipe, but there is no print option. Would you consider adding this option? If I print it as it is, it will require many, many pages, and there will be a lot of wasted paper. Thank you for your consideration. The tiramisu recipe sounds wonderful; I like that there is not an overwhelming amount of booze in it, just enough for good flavor. Thank you for this!

  • Joann January 3, 2015, 6:49 am

    Is it possible to leave out the barely simmering water? My egg yolks often get cooked. Thanks for the great recipe!

    • Joanne March 3, 2015, 2:41 pm

      The simmering water helps make the egg custard. Try lowering the heat a little and remember to keep whisking (or mixing if using an electric mixer) the entire time.

  • Michelle December 25, 2014, 6:09 am

    Made this for Christmas Day and it was a dream. So light and fluffy, perfect consistency. Everyone loved it. I used cream and egg whites as per a previous comment and it was lovely. Will definitely make this recipe again.

  • VON November 27, 2014, 3:49 am

    hi. if i don’t have Marsala wine and Rum on hand , can i use Whisky ?

    • Joanne March 3, 2015, 2:42 pm

      Sure, the recipe will be a little different, but it should still be pretty tasty.

  • Sanela November 26, 2014, 1:29 pm

    Absolutely amazing!! It is the best Tiramisu I have ever eaten; I just doubled up everything and made in 9×12 inch glass baking pan.

  • Gabriela November 22, 2014, 7:07 am

    Hi,tiramisu is my favorite cake and i want to make your recipie, thank you for the recipe. I have a question, could you tell me if the eggs mixture is hot or cold before i mix with mascarpone cheese? Thank you and have a great holiday.

  • Sherald Bastow November 19, 2014, 1:56 am

    How long. Should I let the eggs cook over double boiler? Raw eggs scare me.

    • Joanne November 26, 2014, 3:03 pm

      It should take 5 to 8 minutes.

  • Nazumi October 19, 2014, 10:13 pm

    Hi everybody! I do not understand the concern of using raw egg white, especially when using raw yolk anyway, which is the way better medium for bacteria growth eg Salmonella. Beating the yolk over a warm bowl of simmering water will not kill the bacteria, it only helps getting the yolk ‘fluffy’ which contributes to the awesome structure of tiramisu.
    Has anyone checked the fat content of mascarpone? Using egg whites instead of creame will at least help not turning this dessert into an absolute Killer :)
    Use fresh eggs from a source you can trust and watch your weekly fat intake. Days of ‘enjoyment’ are absolutely fine!

    Your friendly neighborhood nutritionist

  • Dorothy Weaver October 18, 2014, 7:16 am

    I am concerned about salmonalla with the raw eggs.

    • Joanne October 23, 2014, 11:25 am

      Hi Dorothy, We’ve never had an issue with this, but understand your concern. If you have hesitation about raw egg whites, be sure to use the freshest (and highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells. Hope that helps!

  • enoka October 17, 2014, 6:05 pm

    Hi I made the Tiramisu yesterday and will be tasting it today!! it looked great and i am sure it will taste great too!! thanks!!

  • Gareth August 27, 2014, 1:14 pm

    Can one use both cream and egg whites? Is there no video that could be viewed as I struggle with reading recipes.

    • Joanne October 23, 2014, 12:19 pm

      Sure. There is a video at the top of our post showing how to make Tiramisu.

  • doriana August 9, 2014, 12:01 am

    Hi Joanne
    I am Italian and your Tiramisu is to DIE FOR my boys loved it so much that I am on my 3 Tiramisu making and I got a lot of great feed back

    thanks so much keep up the great work by the way your potato salad was a hit

  • Merlyn Goveas July 31, 2014, 7:05 am


    I am just wondering what would happen if I use Whip Cream and Egg Whites half-half proportion? Just to make the Tiramisu creamier in texture and melt into your mouth,

    • Joanne July 31, 2014, 11:12 am

      That should work well.

  • Mama Rachel July 21, 2014, 12:36 am

    I made this once, and am in the middle of making it again. I say “in the middle” because I keep getting interrupted by my two babies…) The first time it came out superb! Also I used more than half a cup of espresso. My one critique, though would be that I felt the cream to cookie ratio was off. So this time, I am making it in a larger (9×13) dish, made 2 cups of espresso (just in case) and doubled the amount of mascarpone egg mixture. I will leave an update when it’s finished! Now if only the two babies will sleep long enough for me to get it done. I do have one question- Im hoping I did not ruin the egg/mascarpone mix by refridgerating it. I had to stop working before whipping the cream, and did not want it to spoil- does the cooling change it in any way? I suppose I will find out tomorrow, provided I can get away from my babies!

  • Ella Jitka July 10, 2014, 6:21 am

    Hi there Joanne and Adam,
    Thank you for this fantastic Tiramisu recipe. I have made it a week ago and my husband is asking me to make it again. It was to DIE FOR! I usually don’t have Marsala wine on hand, but even without it it turned out amazing. I just have a request (pretty please)…… is there any way you could make a great recipe for Tiramisu without coffee? I have a few friends that either do not like coffee or just loathe it (I know, right?), but perhaps some fruit-based Tiramisu would be a treat for them. Any fruit would do…….. Thanks so much and keep up the great work! Your website is fantastic!

    • Joanne August 7, 2014, 1:17 pm

      Fruit based could be nice. I think I’ve seen a recipe that uses orange juice before?

      • Linda November 11, 2014, 8:20 pm

        Last New Year I made a “mangomisu” using orange liqueur (I had Cointreau) and orange juice to dip the biscuits. Slices of mango throughout and to decorate. It was pretty to look at and tasted lovely, but being a coffee lover I prefer the traditional recipe. I have just made the above recipe for my daughter, it’s one of her faves, so hoping it comes up to muster….

  • Charlotte June 21, 2014, 5:35 am

    I’ve never made this but really want to try. I was wondering about the coffee. Is it 60ml coffee powder or 60ml coffee (mixed with hot water)? I am unsure.

    • Joanne August 8, 2014, 11:39 am

      The recipe requires 60 ml of brewed coffee. We did update the recipe to remove any more confusion.

  • Heidi June 4, 2014, 8:10 pm

    Made this earlier today and just tasted….oh my it is the best I’ve made before. I used amaretto instead of the marsala and ended up making extra of coffee mixture probably because I let the ladyfingers fall in a few times and they soaked up a lot. I did 3 layers of ladyfingers in the 9 inch square pan and there was enough of the cream to cover all 3 layers. Cocoa dusted on top. Yum!!!

  • Noor May 26, 2014, 11:37 pm

    Made it yesterday. Turned out great and my family love dl it. Thanks for sharing.

    • Joanne May 28, 2014, 12:29 pm

      Nice! So glad it worked well for you.

  • Alessandra April 28, 2014, 4:31 pm

    Beautiful photos of your tiramisu’ which seems delicious. I personally use ricotta cheese instead of mascarpone. So it worth it to try your recipe as the idea of using cream instead of the white is making me curious. I’m sure it is yummy. I also use baileys liquor and not marsala, so I guess I have more than one reason to make you version of tiramisu soon. Thanks for the recipe.

  • Christine April 26, 2014, 10:40 am

    I made this tiramisu and it came out sooooo perfect that I was in shock because I am not big on cooking. My family thought I had purchased it lol. It was exactly what I wanted it to taste like. Im so happy I found this recipe and Im adding it to my very small cook book lol. This recipe was sooo easy and I bought everything that it called for the only thing i didnt use was the cocoa powder instead i put tons of chocolate chips in my food processor and it came out like a powder and just used that for the toppings. It was amazing and Im sticking to this recipe for good haha!!!> Thanks again you guys are the best :) Also the tiramisu cake looked sooo beautiful when i finished it.

    • Joanne May 16, 2014, 12:24 pm

      Awesome! So glad it turned out well for you!

  • magilla71 April 17, 2014, 2:12 pm

    I used both the whipped cream and the egg whites and it was so wonderfully light. Better than anything I get from a restaurant or local bakery.

  • Amr April 13, 2014, 10:03 am

    Just tried it yesterday. The Tiramisu is in the fridge. Will have the first taste this evening. My dish was 9″ by 13″ so I added 50% to. All ingredients. Ran out of coffee. Didn’t realize the lady fingers will be that thirsty. I also skipped the whole warm water thing under the cream. I did everything cold so hopefully I haven’t ruined anything. Will update this after the tasting tonight. Cross your fingers.

    • JenC January 13, 2015, 6:53 pm

      How did yours turn out with the 9×13 pan and ratios used?

  • Rosanna April 12, 2014, 3:07 pm

    I want to make this for my sister’s birthday. This is her favorite. I wanted to know if you use the rum extract, do you use the same amount as the Marsala wine?

    • Joanne April 16, 2014, 12:57 pm

      No, you’ll probably need a teaspoon or so. Your best best is to add a little then taste to see if you get enough rum flavor.

  • Prachi April 6, 2014, 6:33 pm

    I made this today for a bunch of friends exactly the way you mentioned … n guess what they loveddddd it sooooooo much :)) Thanks a ton for posting this recipe, I feel this is an ultimate TIRAMISU recipe !!!

    • Adam April 8, 2014, 11:39 am

      Nice! So glad you all liked it.

  • Midi March 28, 2014, 8:07 pm

    Made this tonight and it was fantastic! Best tiramisu recipe I’ve tried! In the past, I’ve used Kahlua but the Marsala was much more subtle and felt more authentic. I liked how the whipped cream lightened the heaviness of the marscapone. Simple and delicious! Thanks!

    • Adam March 29, 2014, 12:48 pm

      So happy you enjoyed it Midi.

  • Becky Roiger March 19, 2014, 10:37 am

    I used the exact ingredients as the recipe. This is my husband’s favorite dessert and it turned out phenomenal. I needed to double the amount of coffee, marsala and vanilla because the lady fingers soaked up the coffee so fast! This recipe is a keeper and so much lighter using the egg whites! I give it 5 stars.

    • Joanne March 19, 2014, 11:46 am

      So glad you enjoyed it!

  • Joanne February 22, 2014, 1:19 pm

    Just made this recipe for our daughters birthday celebration. Only had 100ml’s of whipping cream so I whipped it up. Then I whipped up the 3 egg whites. I decided to use a combination of both. Followed your recipe 1st folding in the whipped cream then folded in about half of the whipped egg whites. Turned out great. Thanks. Joanne

  • simran February 19, 2014, 12:28 pm

    Can we make this recipe with out the wine?

    • Joanne February 20, 2014, 10:52 am

      Yep, you can just eliminate it.

      • David Mihai February 21, 2014, 2:56 pm

        Is it possible to make it without the mascarpone?

        • Adam February 26, 2014, 1:17 pm

          You could try using cream cheese instead. Mascarpone is much more delicate (and more traditional), but cream cheese will work in a pinch.

        • Joanita April 3, 2015, 4:15 pm

          Hi if you want to use cream cheese, here is how to make it taste like mascarpone.

          However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.

          Hope it works.

  • kristen February 14, 2014, 1:49 pm

    I am making this tonight to go along with my homemade spaghetti as a valentines dinner for my hubby….I love tiramisu it is my favorite dessert, never made it before so wish me luck…I was wondering about the rum extract do you use the same amount as the marsla wine, im sure my kiddos will want to sneak a piece and wanted to try the non alcoholic version..has anyone tried it this way and is it just as good?? any suggestions would be appreciated..also caramel and chocolate sauce with a little whip cream makes this dessert just a little bit more amazing!! thanks for the recipe ill let you know how it turned out

  • Nancy February 1, 2014, 5:02 pm

    Well I made this today. I used up some cold strong black coffee I had from yesterday. Doubled up on the coffee and rum. Hope it taste as yummy as it sounds… Thank you.

  • Betty Scuzzese January 24, 2014, 8:42 pm

    I really like how this ‘tiramisu’ recipe sounds and would love to make it, but is there any concern with the raw eggs or does the marsala/rum preclude that?

    • Joanne January 30, 2014, 12:48 pm

      We’ve never had a problem with using the raw egg whites, but if you’re concerned, make sure you use the freshest (and highest quality) eggs possible. Or, make the tiramisu with cream. It really is just as delicious. Directions for both options are in the recipe.

  • Vs January 3, 2014, 9:14 pm

    This was my second tiramisu recipe I’ve used. It is the best I’ve had. Thank you for sharing.

  • Trebor January 1, 2014, 7:33 am

    This is wonderful & easy to prepare AND COOK the tira misu that’s from your recipe. I am a beginner but I’m almost sure that my wife will love my tira misu , which the recipe came from a refutable site like you. I will let you the result ASAP. Trebor Natogap; I hope you can help those you are like me that are longing to make their family happy through their stomach like me.

    I’ll start buying the in stuffs need to complete this delicioius thing so that I can start doing it.

    Please wish me luck.

  • Moonica December 30, 2013, 10:21 am

    Hubby loves tiramisu but I dislike the idea of raw egg, and this recipe just has everything I’m after in a tiramisu recipe. Sabayon with the egg yolks, the option of cream instead of egg whites, affordable quantities (just about 1 container of marscapone and 3 eggs – some recipes call for up to 7!).

    I did cheat and used leftover sponge cake to make it – I had a lot of cake – and it turned out very well.

    It was delicious and I’ve now bookmarked AND Pinned it as the only tiramisu recipe I’ll use. Thank you for a great recipe but also great, detailed descriptions and notes.

    • Joanne December 30, 2013, 11:05 am

      So glad you liked it :)

  • April December 24, 2013, 12:32 am

    Just made recipe also watched video. But even though everything I did Looked the same as what I had been shown, the egg mixture curdled when I added the mascarpone. The cheese was at room temp. Was it not cold enough. Maybe I also had the water too hot under the bowl. Although I kept checking it wasn’t boiling. Any idea what went wrong as my mixture once cream was added was curdled and runny.

    • Joanne December 30, 2013, 7:09 pm

      Hi there, this can happen if the mascarpone was cold. It could also have been that the eggs scrambled — this would happen if the water was too hot or if you were not whisking the egg mixture continuously.

      Here’s an article from How To suggesting a way to fix it. We have not tried it, but if this ever happens again, you could give it a try: http://www.ehow.com/how_8572985_fix-broken-tiramisu.html

      Sorry things didn’t work out for you!

    • frankie medina April 20, 2014, 12:43 pm

      What helped me out it its curled and runny chill it and add more whipped cream when chilled it will save the mix and firm it up

  • Alan December 16, 2013, 12:50 am

    Thank you so much! It was a hit! My guests really loved it and you made it so easy for me!

    I’d like to try making it chocolatier! Any suggestions? 5 Stars!

    • Joanne December 16, 2013, 12:30 pm

      Chocolatier is always a nice idea. You could try adding a layer of fudge sauce or more grated chocolate between the layers.

  • Jennifer lee December 14, 2013, 8:38 pm

    I had made this dessert twice , and both time were a hit !
    Thank you so much for sharing this simple yet delisious recipe !
    The vedio made it extra easy!
    Thank you!

  • sanchi November 24, 2013, 11:06 pm

    Thanks for this wonderful recipe! The Tiramisu turned out to be great. Thank you again!

  • tammy October 19, 2013, 3:18 pm

    Just made this– I’m so excited to see how it turns out! Thank you so much for your video instructions. Made the whole process way easier!

    • Joanne October 21, 2013, 9:13 am

      So glad we could help :)

  • midnight October 5, 2013, 2:55 pm

    This is a great recipe…EXCEPT that it would have been really helpful to know that the yolk mixture and bowl needs to be completely cooled before adding whip cream. It totally ruins the whip cream if its at all warm!!!

    • Joanne October 6, 2013, 11:52 am

      We’ll update the recipe to note this. Thanks for coming back and sharing :)

  • Charlotte September 15, 2013, 2:52 pm

    This recipe was so amazing!! And this sounds weird, but this recipe was sooo good that even though i used graham cracker instead of ladyfingers and skipped the egg whites ( it just wouldn’t beat properly!) , the tiramisu turned out better then expected!! God bless you and your family :)

  • Fallon August 17, 2013, 9:42 pm

    I have just made this and it’s awesome! The one tip I would give those who are making this is that you will need a full cup of espresso or strong coffee. I ran out half way through the dessert and had to whip up more in a hurry. Other than that, it’s amazing!

  • Ellen August 17, 2013, 12:15 am

    This was really encouraging (“tiramisu is simple to make”) and helpful! I like it the way I made it with cream, but am really excited to try with egg whites because of the lightness described.

    • Joanne August 17, 2013, 1:13 pm

      Oh, you should — we love it both ways, but the egg white version is lovely and light.

  • Lisa July 14, 2013, 1:47 pm

    So good and easy enough to make I posted pics of it on instagram to show off 😛


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