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Classic Tiramisu Recipe

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Try this delicious Tiramisu recipe for your next dinner party!

 

A close up of a slice of Tiramisu dusted with cocoa powder

Made with just a few ingredients, this stunning dessert is always a welcome ending to a delicious meal.

We love this Tiramisu recipe any time of the year. You don’t have to rely on in-season fruits or special equipment to pull it together. And, this is not a complicated dessert to make. There are a few steps to whip it up, but we go through each and every one with simple, easy to read directions. And no need to worry, this recipe has been well tested, tweaked, and tested some more.

 

A pan of classic Tiramisu topped with mounds of whipped cream

You don’t have to be Italian to enjoy this luscious coffee-flavored dessert with a bit of something extra from a little liqueur.

I’ve always loved the flavor of the Tiramisu I’ve tried over the years. In addition to tasting great, I wanted my version to slice beautifully but still be fluffy, creamy, rich and soft. One of the goals I had while developing this recipe was to make a Tiramisu that holds together well. This recipe is all that and much more than a trifle in a pan. Each layer can stand on its own with plenty of moan-worthy flavor and “pick-me-up” attitude. Tiramisu actually comes from a Venetian word that means “pick me up”, “cheer me up” or “lift me up” and it does all that!

 

Side view of a slice of Tiramisu on a plate with a fork

The first original Tiramisu recipe doesn’t include liqueur, and you can leave it out if you prefer.

Also, some people use a sweet Marsala wine or rum instead of coffee liqueur. I love the taste of Kahlua, and coffee, so it’s a win-win for me. There’s a lot of disagreement about where the first Tiramisu recipe came from. One thing is for certain, it didn’t exist in cookbooks prior to the 1960’s.

 

A piece of Tiramisu dusted with cocoa with a bite taken out with a fork

I researched numerous recipes as the jumping off point for this dessert.

My favorite overall comes from Chef Dennis Littley. He has some amazing recipes on his blog – A Culinary Journey with Chef Dennis. Check it out!

 

 

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A slice of classic Tiramisu with mounds of whipped cream on top dusted with cocoa

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5 from 9 votes

Tiramisu Recipe

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yield: 9
Course: Dessert
Author: Tricia
PRINT RECIPE
A luscious coffee-flavored dessert with a little something extra from the Kahlua liqueur.

Ingredients

  • 6 large egg yolks
  • 1 cup granulated sugar
  • 16 ounces mascarpone cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 28-30 Italian Lady Finger cookies, Savoiardi brand is best - hard cookies, not soft
  • ½ cup cold strong coffee or espresso
  • ½ cup Kahlua liqueur, optional

For topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Cocoa for dusting

Instructions

  • Fill a medium saucepan about half full of water. Bring to a boil, then reduce the heat to low.
  • Prepare a 9x9-inch square pan or other casserole type container with 3-inch sides.
  • Place the egg yolks and sugar in a heat-proof bowl and whisk to combine. The mixture will be very thick. Place the bowl with the eggs over the hot water, creating a double boiler. Don’t allow the bowl to touch the water. Cook the eggs and sugar while whisking constantly, about 7-8 minutes or until thick. Remove from the heat.
  • Dollop spoonfuls of the room-temperature mascarpone into the yolk mixture and stir with a rubber spatula to combine. Continue adding the mascarpone until all is incorporated. Add the vanilla and blend.
  • In a clean bowl, beat the whipping cream until stiff (not dry) peaks form. Fold ⅓ of the whipped cream into the custard until incorporated. Add the remaining whipped cream and gently fold together until blended. Set aside
  • Combine the coffee and Kahlua in a shallow bowl. Dip the lady fingers, one at a time, into the coffee mixture, turning them over to coat the other side, then arrange in the bottom of the prepared pan. They should be touching and not overlapping. Dip each cookie quickly, counting “one-thousand one” then turn and count “one-thousand two”. This is just long enough to soak the outside of the cookie without making them mushy.
  • Spoon half the custard over the cookie layer. Repeat with another layer of lady fingers and the remaining custard.
  • Refrigerate at least 8-hours or overnight for best results.
  • (Topping is optional) When ready to serve, beat the whipping cream and powdered sugar until stiff peaks form. Top the Tiramisu with the whipped cream by pipping on top using a plain, wide decorating tip. Sift cocoa powder over the top to cover. Serve and enjoy!

Recipe Notes

Adapted from a recipe by Chef Dennis

 

We love make ahead desserts, especially when we’re having company, or our monthly family dinner. Here are a few more of our favorites!

A plate of strawberry Cheesecake Bars with a chocolate crust and chocolate dipped strawberries on the side

For your summer parties, try these Strawberry Cheesecake Bars. They’re creamy, refreshing, and lightly sweet with an intense strawberry flavor making these deliciously crave-able and perfect for all your summer get-togethers!

 

A bowl of creamy Lemon Posset with blueberries on top

Don’t miss our Easy Lemon Posset recipe too. It’s a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients.

 

 

Slices of Blueberry-Lemon Icebox Cake on a platter with strawberry sauce on top

Our Blueberry-Lemon Icebox Cake is made with tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you’ll be thrilled to serve your guests.

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33 Comments

  2. Terry C. says

    I am going crazy looking up so many recipes on Tiramisu!! Your recipe looks delish. I am wondering about a few things though. When you say prepare the pan are you saying to grease it. None of the other recipes I’ve checked out mention doing that.

    Then about the egg yolks. You’re recipe seems to have the most I’ve read. Many use 3-4. Why 6 in yours? Maybe for double the recipe but for a 9×9 pan seems like a lot.

    After you cook the eggs to add the mascarpone cheese is the mixture still warm? Or is it completely cool to room temp?

    I do want to make your recipe. It’s beautiful! I am just really confused with the differences in what I have read in my research.

    Thanks for taking the time to answer.

    reply to this comment >

    • Tricia Buice says

      Hi Terry. Sorry if that was confusing. In this case, preparing the pan just means having one on hand. You don’t need to grease it. Our recipe seems to have a little more whipped mixture thus a few more eggs. More egg yolks also helps it set up better. It’s not at all runny and very rich tasting. The egg mixture is still warm when adding the mascarpone. The heat helps it blend better. Good luck. Hope you enjoy.

      reply to this comment >

  3. Tara says

    I give it one star. Either the directions are lacking or some thing is missing. The entire thing didn’t thicken and I followed to the T. I am not a new baker by any means so when I follow I FOLLOW directions. Pick another recipe. This was supposed to be my bday cake and now we’ll…ruined.

    reply to this comment >

    • Tricia Buice says

      Sorry you didn’t like the recipe Tara. I’ve double checked my recipe and everything seems to be in order. I’ve never had any complaints and this is a well tested recipe. Perhaps you forgot to remove the egg yolks from the double boiler before adding the mascarpone, didn’t cook it long enough to thicken or maybe you used whole eggs by accident. I’m also an experienced baker and sometimes make mistakes, too. I’m also sorry this was to be served at your birthday and didn’t turn out. If baking and cooking for special occasions, I never make a recipe for the first time. It’s too stressful trying to get everything together and mistakes can happen. Again, we’re sorry you had trouble with this dessert but know it’s a solid recipe. Hope you’ll try again one day.

      reply to this comment >

        • Tricia Buice says

          Hi Kate. The custard should be fine but I have not tried making it ahead. The cookie and custard portions can be made ahead and refrigerated for a day or two. Then top with whipped cream and serve. If you make just the custard, press a piece of plastic wrap on the surface and don’t stir before layering. Just scoop portions into the pan and spread with a spatula. Hope this helps! Enjoy 🙂

          reply to this comment >

    • Tricia Buice says

      Hi Taylor. I’ve never tried freezing Tiramisu but in theory it should hold up well. I would flash freeze individual slices if you only need a few, from time to time. Store the frozen pieces in an airtight container. Thaw in the refrigerator overnight. Let us know how this works for you!

      reply to this comment >

  6. Susan says

    My tiramisu ever looked as beautiful as yours, Tricia! I love how you piped the topping before the cocoa dusting. So beautiful! I love coffee and that’s probably why the espresso and kahlua flavors have always attracted me to this dessert 🙂 Well done!

    reply to this comment >