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.

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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

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153 comments… Leave a Comment
  • Emma Grant April 15, 2017, 8:39 pm

    We have not rated it yet.. waiting til tomorrow – but it looks amazing and instructions were perfect!

    Reply
  • Kanupriya March 10, 2017, 4:20 am

    I’ve made this recipe on countless occasions with perfect results. It truly is a keeper.

    Reply
  • Mimi January 16, 2017, 6:34 pm

    This recipe changed my life, omitted the alcohol and made the egg yolk version. Even my sister that hates coffee could not get enough of this. I found that it got better after each day!

    Reply
  • Ryan January 13, 2017, 11:37 pm

    It should be noted that, if the yolks are cooked as stated, they should be cooled to room temp (or similar temp to the mascarpone),to avoid curdling when mixing these two ingredients!

    Reply
    • Patricia January 17, 2017, 5:39 am

      I quadrupled the ingredients for this recipe for our family Christmas dinner. (I must admit to doubling up on the Marsala) It was superb and not a scrap left. Will definitely be making this again.

      Reply
  • Jenny January 1, 2017, 7:59 am

    Hi,
    I love tiramisu and cant find a good one around my home. So decided to make my own
    I’ve been looking for a tiramisu recipe for so long. And found this recipe interesting to make. This will be my first time making a tiramisu, will be using my own hands to beat and whisk everything up (fingers crossed). will update on how the results are, so excited, cant wait! =)

    Reply
  • Rikki December 30, 2016, 5:57 pm

    Nice recipe. I didn’t cook the egg, just beat it with the sugar until light and creamy and added the mascarpone then folded in the whipped cream and stiff egg whites. Also substituted the marsala with Pedro Ximenez. Made it the night before the dinner. 6 generous servings.

    Reply
  • Mirandamom December 26, 2016, 1:45 am

    Very, very good recipe. I’m especially impressed with how tuned the recipe is. It calls for exactly the right amount of everything. Very easy to execute. Got rave reviews from Christmas dinner guests. Thank you!

    Reply
  • Denise December 23, 2016, 11:11 pm

    Made this with lashings of Baileys beaten in with the egg yolks and used the whipped cream – really, really good.

    Reply
  • Robin December 21, 2016, 3:12 pm

    I am making this for Christmas and I wanted to use amaretto extract instead of the Marsala wine because of my grandchildren how much would I use in the custard and would I use that in the coffee or use a coffee liqueur? How would you do it and how much of each or just stay with the amaretto please get back to me asap thank you

    Reply
    • Joanne December 23, 2016, 7:01 pm

      Hi Robin, We recommend using about 1 teaspoon of the extract. I would add the extract to the coffee.

      Reply
  • Sho R December 4, 2016, 9:48 pm

    Amazing recipe. I went the cream direction with whisky extract and received great reviews. I tripled the recipe and was able to make 65 individual small cup servings.

    Reply
  • Erin November 23, 2016, 9:06 am

    I want to make individual tiramisu, some with alcohol and some without. Can the custard be made without alcohol and then the alcohol mixed through half the custard – or would you recommend adding it to the coffee? Thanks!!!

    Reply
    • Joanne December 23, 2016, 7:01 pm

      It might be best to add it to the coffee.

      Reply
  • Mesra September 30, 2016, 6:21 pm

    Amazing recipe.. Can’t wait to try it but I want to make it without alcohol or brandy…. How do I change the recipe or can I simply omit them all together??thanks

    Reply
    • Joanne October 10, 2016, 3:54 pm

      Hi there, we have provided tips for an alcohol-free version in the notes section of the recipe.

      Reply
  • brenda September 18, 2016, 4:09 pm

    This tiramisu is simply the best! I’ve made this maybe 5 times already (followed recipe exactly). I’ve done variations of this recipe as well: Limoncello tiramisu, matcha green tea tiramisu, and chocolate coconut tiramisu. All are great and easy. I love that you don’t need to bake anything. The egg cream mixture’s the best.

    Reply
  • Rita August 24, 2016, 8:40 pm

    Hi

    Can i pasteurised the egg whites before using the same method as you would the yolks? Thks!
    Rita

    Reply
    • Joanne September 14, 2016, 2:11 pm

      Hi Rita, We have never tried this. I do know that pasteurized egg whites are a bit more tricky to whip (although, after looking online, it seems it can be done). If you try it, let us know. I’d be interested to see how things go.

      Reply
  • layla August 7, 2016, 1:12 am

    Hi, I made the recipe (the egg version) and it tasted amazing thank you for sharing, I have one question though since there was no cream and I whipped the egg whites to stiff peaks, once I let sit in the fridge for the required 6 hours the air in the egg whites turned “foamy” and the filling disappeared the flavour was there just no creamy filling. What do you thing went wrong or is this normal?

    Reply
    • Joanne August 11, 2016, 12:42 pm

      Hi Layla, When you fold the whipped egg whites into the mascarpone mixture, it’s important to be gentle. The egg whites will deflate slightly, but the filling should have still be airy and light.

      Reply

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