Home Page > > Recipes > Date Night Recipes > Tiramisu Recipe

Tiramisu Recipe

by on June 21, 2013 · 42 comments

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.

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.

You May Also Like

5.0 from 3 reviews

Tiramisu Recipe
 
Prep time
Cook time
Total time
 
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) 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)
Directions
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.
Print This Recipe Save This Recipe Comment / Review

About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

Still Hungry? Sign up for Our Free Weekly Newsletter

Enter your email address to join our free weekly newsletter to receive hand-picked recipes, giveaways and inspiration in your inbox:

Follow us on Facebook or Google Plus for Daily Inspiration

42 Comments

1 Lisa July 14, 2013 at 1:47 pm

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

Reply

2 Ellen August 17, 2013 at 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.

Reply

3 Joanne August 17, 2013 at 1:13 pm

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

Reply

4 Fallon August 17, 2013 at 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!

Reply

5 Charlotte September 15, 2013 at 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 :)

Reply

6 Joanne September 16, 2013 at 11:21 am

Thank you :)

Reply

7 midnight October 5, 2013 at 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!!!

Reply

8 Joanne October 6, 2013 at 11:52 am

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

Reply

9 tammy October 19, 2013 at 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!

Reply

10 Joanne October 21, 2013 at 9:13 am

So glad we could help :)

Reply

11 sanchi November 24, 2013 at 11:06 pm

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

Reply

12 Jennifer lee December 14, 2013 at 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!

Reply

13 Alan December 16, 2013 at 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!

Reply

14 Joanne December 16, 2013 at 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.

Reply

15 April December 24, 2013 at 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.

Reply

16 Joanne December 30, 2013 at 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!

Reply

17 Moonica December 30, 2013 at 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.

Reply

18 Joanne December 30, 2013 at 11:05 am

So glad you liked it :)

Reply

19 Trebor January 1, 2014 at 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.

Reply

20 Vs January 3, 2014 at 9:14 pm

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

Reply

21 Betty Scuzzese January 24, 2014 at 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?

Reply

22 Joanne January 30, 2014 at 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.

Reply

23 Nancy February 1, 2014 at 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.

Reply

24 kristen February 14, 2014 at 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

Reply

25 simran February 19, 2014 at 12:28 pm

Hi
Can we make this recipe with out the wine?

Reply

26 Joanne February 20, 2014 at 10:52 am

Yep, you can just eliminate it.

Reply

27 David Mihai February 21, 2014 at 2:56 pm

Is it possible to make it without the mascarpone?

Reply

28 Adam February 26, 2014 at 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.

Reply

29 Joanne February 22, 2014 at 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

Reply

30 Becky Roiger March 19, 2014 at 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.

Reply

31 Joanne March 19, 2014 at 11:46 am

So glad you enjoyed it!

Reply

32 Midi March 28, 2014 at 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!

Reply

33 Adam March 29, 2014 at 12:48 pm

So happy you enjoyed it Midi.

Reply

34 Prachi April 6, 2014 at 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 !!!

Reply

35 Adam April 8, 2014 at 11:39 am

Nice! So glad you all liked it.

Reply

36 Rosanna April 12, 2014 at 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?

Reply

37 Joanne April 16, 2014 at 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.

Reply

38 Amr April 13, 2014 at 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.

Reply

Leave a Comment or Review

Did you make it? How was it?:  

Previous post:

Next post: