Ever been intimidated by the thought of making tiramisu? I sure was! But today, I’m going to show you just how easy it is to create this classic Italian dessert. With a perfectly balanced, creamy mascarpone custard and light vanilla whipped cream, layered between rum and espresso-soaked ladyfingers, this is the tiramisu recipe you’ve been waiting for. Bellissimo! (That’s Italian for “the best tiramisu recipe ever!”)
⭐️⭐️⭐️⭐️⭐️ One Reader Said: “It was my son-in-law’s birthday and he said tiramisu was his favorite…so I tried it, and it was delicious. I couldn’t believe I made it! Don’t hesitate to try it. Great recipe and directions!” ~ Margaret
Tiny Town Outside Venice, and the Tiramisu I Never Forgot
I still remember my first real bite of tiramisu. I was in my twenties, working as an au pair in Germany, and I’d gone to visit a friend’s family in a tiny town called Udine, not far from Venice. The people were warm, the food was fresher than anything I’d had at home, and somewhere in that trip, someone set a plate of tiramisu in front of me. I got it immediately.
This isn’t that recipe. Honestly, I doubt anyone could recreate exactly what I had that day. But this one comes close. My friend Natalie brought it to a Favorite Things Party years ago, and I could not stop eating it. Turns out her teenage son Bendor made it for her first, as a Mother’s Day surprise. I’ve tested it, tweaked it, and made it my own since, and it’s the closest I’ve come to that little town outside Venice.
Ever been intimidated by the thought of making tiramisu? I sure was, before Natalie’s version. It’s a perfectly balanced, creamy mascarpone custard and light vanilla whipped cream, layered between rum- and espresso-soaked ladyfingers. Bellissimo!
What is Tiramisu?
- Make custard, cool, and whisk in mascarpone cheese…Mascarpone Custard, DONE!
- Whip whipping cream, so easy!
- Drizzle coffee and rum mixture over ladyfinger cookies…voilà
- Layer and refrigerate until ready to serve! Ahhh, dreamy!
Classic Tiramisu Ingredients
- Egg yolks | Start with room temperature eggs (scramble up the egg whites for a dog, or make an egg white omelet, then you’ll feel better about eating this dessert! HA)
- Granulated sugar | I use all-natural cane sugar, which is unrefined, you may substitute refined white sugar
- Whole milk | I use organic whole milk in my baking
- Heavy cream (no substitutions here, the real, full fat kind)
- Pure vanilla extract | Make your own vanilla or purchase quality vanilla.
- Mascarpone cheese (typically found in the deli section, near the fresh mozzarella, parmesan, you’ll need two tubs)
- Strong brewed coffee | Room temp or a pull of espresso
- Rum | Use light or dark (or see notes below for other alcohol options or to omit entirely)
- Ladyfingers | Instead of the really soft ladyfingers you find in the local grocery store, try and find real Italian ladyfingers, which are a little more firm and will do a nice job soaking up the liquids, for a perfect spongy tiramisu.
- Optional chocolate drizzle and chocolate curls
Get the full recipe in the recipe card below.
How to make Italian Tiramisu
Step 1: Make the custard
Place egg yolks in a medium saucepan and whisk in the sugar until well blended. If using all natural cane sugar, whisk a little longer than normal to incorporate the coarser crystals of all natural cane sugar.
Whisk in milk and stirring constantly, cook over medium heat, until the mixture comes to a gentle boil. Boil gently for 1 minute.
Remove from heat and allow to cool for 5-10 minutes. Cover with plastic wrap and place in refrigerator for 1 hour or more if needed.
Step 2: Finish Custard
Once the egg mixture custard is cool, in a separate large bowl, using a whisk attachment, beat heavy cream and vanilla until stiff peaks form; refrigerate until ready to use. I love that Natalie increased the whipping cream to the full pint; after all, what do you do with the leftovers?
Whisk the softened mascarpone into the yolk mixture, whisking the mascarpone cream until smooth, set aside.
Pro Tip: If your Tiramisu cream is runny, read to the end of the post for reasons and fixes.
Step 3: How to Assemble Italian Tiramisu
The original recipe calls for a 7×11 dish, which is fine, but Natalie’s notes and I completely agree are to put it in a deep 8×8 or 9×9 pan, which makes it more compact, with thicker tiramisu cream layers between. Choose your preference.
- In a 1 cup measuring cup, mix the strong coffee and dark rum (see notes below to make without rum), Natalie doubled from the original recipe, I concur!
- Layer ladyfingers evenly on the bottom of your chosen dish.
- Drizzle ½ of the espresso mixture over the top, they do not need to be completely soaked, but should be evenly drizzled, I ended up adding a couple additional tablespoons of coffee to the lady fingers.
- Swirl your plate around so that the ladyfingers soak up the liquid.
- Layer half the mascarpone custard on top of the lady fingers, smoothing out. I even gave the dish a little gentle “tap” on the counter to get the custard to settle between the lady fingers.
- Spread half of the vanilla whipped cream on top of the mascarpone mixture, smooth out evenly. I like using an offset spatula for things like this, makes the smoothing go a lot quicker.
- In a separate dish or shallow bowl, lay out ladyfingers and pour reserved coffee-rum liquid over the tops, until evenly drizzled.
- Carefully place ladyfingers on top of whipped cream-custard layer, they should not be too soggy, but a couple of mind did get soaked and it didn’t seem to impact the texture or taste of the tiramisu dessert.
- Repeat layering with custard and whipped cream, cover and refrigerate for 4-6 hours.
- Before serving, don’t forget the traditional dusting of cocoa powder.
The easiest way to get this dessert plated pretty is by using a mini spatula, I have three and I use them for everything from brownies, to cornbread.
If desired, drizzle a little chocolate sauce and/or chocolate curls to dress it up even more!
Authentic Tiramisu Recipe Variations
Want the traditional zabaglione method instead? Separate your eggs. Whip the yolks with sugar until pale, thick, and creamy, about 3 to 5 minutes. In a separate bowl, whip the whites to soft peaks, then gently fold both the whites and the mascarpone into the yolk mixture. This gives you a lighter, airier tiramisu than my cooked custard version above, but it does use raw eggs, so use pasteurized eggs if you’re serving anyone pregnant, very young, elderly, or with a compromised immune system.
Does Tiramisu have alcohol? Yes! I used traditional rum, but a nice Marsala or Madeira wine, a Tawny Port, amaretto or coffee liquor like Kahlua are also acceptable choices. Other sweet liquors like Irish cream, orange or chocolate liquor will blend well with tiramisu coffee and cocoa flavors. Change it up! Make it Yours!
Individual Tiramisu desserts | You may have to get creative about cutting your ladyfingers, but simply choose your dishes or cups and layer away! Tiramisu in a cup! Yes!
Can I substitute cream cheese for mascarpone? Not easily, but you can. “Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavor.
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 ¼ cups) mascarpone.” Source
I can’t find ladyfingers, now what?
Instead of the Italian Savoyardi (ladyfingers/sponge fingers) a vanilla or plain sponge cake would be the best choice.
Slice the cake into “finger-sized” portions and bake the fingers in a 350°F oven for 10 minutes, until dry and crisp, or leave them on a wire rack to dry out for a day or two so that when they are dipped into the coffee mixture, they absorb liquid without breaking up too much. Or try making homemade ladyfingers.
Tiramisu Recipe FAQs
Yes! Tiramisu can be made the day ahead, in fact, I dare say it’s better the next day!
I have made it both ways, the day of…and the day before serving, just make sure you have plenty of chill time built in.
There could be a few reasons why it’s runny, here are the most common:
1. Using a low or non-fat mascarpone can cause it to be runny, there is more water in low – non-fat versions. Go for the full fat version. Read more about that here.
2. Over beating the mascarpone, it can cause curdling and separation of the cheese curds and water, simply whisk until smooth and creamy.
3. Not cooking the custard long enough, it should be thick and pudding like when you take it off the stovetop.
4. Mixing the mascarpone into the egg custard mixture before the mixture is completely cooled.
Right off the bat, if you notice runniness or separation, pour off the runny portion.
2. The easiest way however; is to refrigerate mascarpone custard for a couple of hours, it will set up.
3. If you’ve already assembled your tiramisu and it’s pretty runny, allowing it to sit in the fridge will firm it up. The moisture will be absorbed by the ladyfingers and all should be good!
Bottom line? These are delicious, simple, quality ingredients, runny or not, it should taste amazing!
Yes! Simply increase your coffee or add water to the coffee to equal the liquid portions out.
– Personally, I use the shell to shell method, where you crack the egg, open it and slip the yolk from shell to shell allowing the whites to drip into a bowl beneath.
– I’ve also used the hand method; crack an egg and pour entire egg into your hand, slowly opening your fingers just enough to allow the whites to slip through, then sliding the yolk into a clean bowl.
If both those methods scare you or gross you out (I get it) then you can always buy one of these handy dandy yolk separators.
“Ladyfingers (sometimes known by their Italian name savoiardi, sponge fingers in British English, or as Boudoir in French) are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.” Source
It is best kept in the refrigerator and will last up to 4 days (though we have certainly eaten leftovers longer after that! The flavors are at their peak at day 1 and 2, so eat it sooner rather than later.
Technically, it is not a traditional cake; however, I would consider this a cake in many ways! It is a layered dessert that is best served in slices, just like cake.
Yes, tiramisu absolutely needs to be refrigerated. Since it’s made with ingredients like mascarpone cheese, eggs, and cream, you want to make sure it stays cool to keep everything fresh and safe to eat. Plus, chilling the tiramisu helps all those delicious flavors come together and gives it that perfect creamy texture we all love. So, pop it in the fridge for a few hours before serving, and keep it there until you’re ready to enjoy every last bite!
Yes, you can freeze tiramisu and enjoy it later—some even say it gets better as those ladyfingers soak up all that rich coffee flavor. Here’s how to freeze it properly so it stays just as delicious:
– Gently remove any extra toppings like cocoa powder by skimming the top with a knife.
– Wrap the tiramisu tightly in plastic wrap.
– Wrap it again with a second layer of plastic wrap for good measure.
– Cover with aluminum foil and pop it in the freezer.
Tip: If you’ve got a larger batch, consider freezing it in smaller portions. That way, it’s easier to store and you can pull out just the right amount when the craving hits!
When you’re ready to enjoy it again, simply thaw it in the fridge overnight. The texture might be a touch softer, but trust me—it’ll still taste amazing!
Traditional tiramisu is often made with a zabaglione method, whipping raw egg yolks with sugar until pale and creamy, then folding in whipped raw egg whites for a light, airy texture. Mine doesn’t use raw eggs at all. My yolks get cooked into a custard on the stovetop first, so you get that same traditional flavor with none of the raw egg concern. If you’d rather make it the classic zabaglione way, I’ve included that method in the variations below.
My favorite are these, though I usually pick mine up at our local Italian Gourmet store. If you’re at a regular grocery store, Dello is a widely available brand that works well too.
I hope you enjoy this traditional tiramisu recipe, it’s one of my most popular recipes on the blog and if you are into creamy, delicious, decadent desserts, this won’t disappoint! Looks fancy, but it’s really not!
More Italian Recipes
Here are some menu suggestions from an Italian mama to you! Mangia!
- Penne alla Vodka
- Grandpa Frank’s Spaghetti Sauce
- 30-Minute Chicken Parmesan Recipe
- Slow-Roasted Veggie Pasta
- Olive Garden Crock Pot Chicken
- Air Fryer Ravioli
- Bow-Tie Pasta | A Creamy Pasta Recipe
- Italian Braised Short Ribs
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 6 large egg yolks scramble up the whites for a dog, or make an egg white omelet, then you’ll feel better about eating this dessert! HA
- ¾ cup all natural cane sugar refined white sugar may be substituted
- ⅔ cup whole milk
- 2 cups heavy cream no substitutions here, the real full fat kind.
- 1 ½ teaspoons pure vanilla extract
- 1 lb mascarpone cheese 2- 8 oz tubs, softened. Found in the deli section, near fresh mozzarella, parmesan.
- ½ cup coffee strong, brewed at room temp (make ¾ cup or so, you may need a little extra)
- 4 tablespoons rum light or dark (or see notes below for alternative alcohol options or to omit entirely)
- 1 7 oz package ladyfingers or two 3 oz packages
- 1 tablespoon cocoa powder for dusting
- Optional chocolate drizzle and chocolate curls
Instructions
- Place egg yolks into medium saucepan, whisking in sugar until well blended. If using all natural cane sugar, whisk a little longer than normal to incorporate the coarser crystals of all natural cane sugar.
- Whisk in milk and stirring constantly, cook over medium heat, until the mixture comes to a gentle boil. Boil gently for 1 minute, then remove from heat and allow to cool for 5-10 minutes, custard should be thick and coat the back of a spoon. Cover with plastic wrap and place in refrigerator for 1 hour or more if needed to cool completely.
- Once custard is cooled, in a separate large batter bowl, beat heavy cream and vanilla extract until stiff peaks form, refrigerate until ready to use.
- Whisk the mascarpone into the yolk/custard mixture, whisking just until smooth, set aside. If your Tiramisu cream is runny, read to the end of the post for reasons and fixes.
- In a 1 cup measuring cup, mix coffee and rum (see notes to make without rum). Layer the ladyfingers evenly on the bottom of 9×9 dish or 7×11. Drizzle ½ of the coffee – rum mixture over the top, they do not need to be completely soaked, but should be evenly drizzled, if needed add a few additional tablespoons coffee. Swirl your dish around so that the ladyfingers soak up the liquid.
- Layer half the mascarpone custard on top of the lady fingers, smoothing out. I even gave the dish a little gentle "smack" on the counter to get the custard to settle between the lady fingers. Spread half of the whipped cream on top of the mascarpone custard, smooth out evenly. I like using an for this.
- In a separate dish or shallow bowl, lay out ladyfingers and pour reserved coffee-rum liquid over the tops, until evenly drizzled. Carefully place ladyfingers on top of whipped cream-custard layer, they should not be too soggy, but a couple of mind did get soaked and it didn't seem to impact the texture or taste of the tiramisu dessert. Repeat layering with custard and whipped cream, cover and refrigerate for 4-6 hours.
- Before serving, give the top a good dusting with cocoa powder.
Notes
Why is My Tiramisu Cream Runny and What Can I do About It?
- Using a low or non-fat mascarpone can cause it to be runny, there is more water in low and non-fat versions. Go for it with full fat version. Plus I am of the persuasion that non-fat dairy items cause us to be fat…read more about that here.
- If you beat the mascarpone too much, it can cause curdling and separation of the cheese curds and water.
- Not cooking your custard long enough, it should be thick and pudding like when you take it off the stovetop.
- Mixing the mascarpone into the egg custard mixture before the mixture is completely cooled.
- Right off the bat, if you notice runniness or separation, pour off the runny portion.
- The easiest way however; is to refrigerate your mascarpone custard for a couple of hours, it will set up.
- If you've already assembled your tiramisu and it's pretty runny, allowing it to sit in the fridge will firm it up. The moisture will be absorbed by the ladyfingers and all should be good!
- Bottom line? These are delicious, simple, quality ingredients, runny or not, it should taste amazing!
Can you make Tiramisu without alcohol?
Yes! Simply increase your coffee or add water or even orange juice to the coffee to equal the liquid portions out.SUBSTITUTIONS AND OTHER QUESTIONS
- What other alcohol works with tiramisu? Try a nice Marsala wine or Madeira, a Tawny Port, but amaretto or coffee liquor are also acceptable choices to add. Other sweet liquors like Irish cream, orange or chocolate liquor will blend well with tiramisu's coffee and cocoa flavors. Change it up!
- Individual Tiramisu desserts. You may have to get creative about cutting your ladyfingers, but simply choose your dishes or cups and layer away!
- Can I substitute cream cheese for mascarpone? Not easily, but it can be done. "Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavor. 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 ¼ cups) mascarpone." Source
- I can't find ladyfingers, now what? Instead of the Italian Savoyardi (ladyfingers/sponge fingers) a vanilla or plain sponge cake would be the best choice. Slice the cake into "finger sized" portions and bake fingers in 350 degree oven for 10 minutes, until dry and crisp or leave it on a wire rack to dry out for a day or two so that when it is dipped into the coffee mixture it absorbs liquid without breaking up too much.
Nutrition
Nichole
This is the best tiramisu recipe I’ve tried to date! I do wish I had beat a little more than just the two cups of heavy cream (just to cover the full second layer of my dish, perhaps I used too much on my first layer). Seriously, SO delicious!
Thank you so much, Nichole, so grateful you loved it!
Nita
I am gluten free. I just found some gluten free ladyfingers and can’t wait to try this recipe! Thank you!
I think another reader has down that too! You’ll love it! Make sure your rum is gluten free. Hope you love it!!
Heather Johnson
this is delicious – love all the tips thanks!
Thanks so much Heather!