Irresistible Tiramisu Recipe with Tips

Tiramisu is one of our absolute favorite desserts.  It is even simple to make, you just need a little time. Jump to the full Tiramisu Recipe now or watch our quick recipe video showing you how we make it.

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

Brownies RecipeYOU MAY ALSO LIKE: Our Favorite Brownies Recipe. These rich, chocolate brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again.

How to Make Tiramisu

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.

How to Make Tiramisu Recipe with Video

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.

Making Tiramisu 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.

We just love this tiramisu recipe — it’s simple to make and boy does it wow at the dinner table.

How to Make Tiramisu with Video

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Irresistible Tiramisu Recipe with Tips

  • PREP
  • TOTAL

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.

We call for 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.

Makes 8 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 grams) granulated sugar, divided

8 ounces (225 grams) mascarpone cheese (about 1 1/4 cups)

3/4 cup (175 ml) heavy cream

18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)

1 ounce (30 grams) bittersweet chocolate or cocoa powder for dusting

Directions

  • Prepare Coffee
  • Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.

    • Prepare Filling
    • Vigorously whisk 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. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).

      Remove the bowl from heat then beat in mascarpone cheese until just combined.

      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).

      • To Finish
      • Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).

        Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

        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.

        When ready to serve, dust with more 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 and become mushy).

Adam and Joanne's Tips

  • Using 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.
  • Substitutes for Marsala Wine: We love Marsala in tiramisu — it cuts 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 314 / Protein 7 g / Carbohydrate 22 g / Dietary Fiber 0 g / Total Sugars 14 g / Total Fat 22 g / Saturated Fat 12 g / Cholesterol 177 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

156 comments… Leave a Comment
  • VON November 27, 2014, 3:49 am

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

    Reply
    • Joanne March 3, 2015, 2:42 pm

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

      Reply
  • 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.

    Reply
  • 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.
    Gabriela

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

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

    Reply
    • Joanne November 26, 2014, 3:03 pm

      It should take 5 to 8 minutes.

      Reply
  • 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

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

    I am concerned about salmonalla with the raw eggs.

    Reply
    • 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!

      Reply
  • 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!!

    Reply
  • 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.

    Reply
    • Joanne October 23, 2014, 12:19 pm

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

      Reply
  • 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

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

    Hi

    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,

    Reply
    • Joanne July 31, 2014, 11:12 am

      That should work well.

      Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: