This authentic Italian Tiramisu recipe is super easy to make. It’s fully translated from Italian into English and calculated in cups and grams. Just 6 ingredients and 10 minutes of prep time.
In this blog post, I show you how to make Tiramisu step-by-step, how you can make it without eggs or how to substitute mascarpone, and what are the reasons for curdled or watery Tiramisu.
If you love Tiramisu, you will love this Tiramisu Cake Recipe for sure!
Why this recipe Tiramisu recipe works:
- This Tiramisu recipe is an original Italian recipe. It’s fully translated from Italian into English and calculated in cups and grams.
- You need just 6 ingredients for this authentic Tiramisu recipe.
- It’s easy and prepared in 10 minutes.
- Tiramisu is super creamy and has an intense coffee flavor.
- It’s the perfect recipe for every occasion and season.
- How to make authentic Tiramisu
- BAKER’S TIPS
- Substitutions
- Can Tiramisu be made without raw eggs?
- Can Tiramisu be made with cream cheese?
- Can Tiramisu be made with alcohol?
- Can Tiramisu be made without coffee?
- Can Tiramisu be made with whipping cream?
- Frequently asked questions and answers
- Why did my tiramisu curdle?
- Why is my tiramisu watery?
- How long does Tiramisu last and how to store it?
- Can Tiramisu be frozen?
- Is Tiramisu save for pregnant and toddlers?
- Recipe Video
How to make authentic Tiramisu
FIRST STEP: In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until white and creamy and the sugar is completely dissolved, for about 2-3 minutes. It should look like in the picture below.
SECOND STEP: Add mascarpone cheese. You can see in the picture below that the mascarpone is very firm almost like brick style cream cheese but creamy. Mascarpone needs to be cold straight out of the fridge when adding it to the egg yolk mixture.
NOTE: You can read in this post about which mascarpone cheese is the best for tiramisu.
Mix on medium-high speed until smooth and creamy, for about 2-3 minutes.
In the picture below, you see the consistency of the tiramisu cream. It is creamy and smooth but not fluffy.
THIRD STEP: Start with the first layer of ladyfingers. Dip about 9-12 ladyfingers in espresso or strong coffee and arrange in the bottom of a 9x7x3 or 8x8x3 inches casserole until fully covered.
NOTE: How many ladyfingers you really need depends on the size of the ladyfingers and casserole.
FOURTH STEP: Then spread 1/3 of the mascarpone cream on top until evenly covered. You can do this with the back of a spoon or with an offset spatula.
The first layer of ladyfingers and mascarpone cream:
Then arrange the second layer of coffee-dipped ladyfingers and top again with mascarpone cream.
Arrange the last layer of ladyfingers and spread the remaining mascarpone cream on top evenly.
Wrap the casserole with plastic wrap and chill in the refrigerator at least 4 hours but preferably overnight.
Before serving dust with unsweetened cocoa powder.
NOTE: You can use natural or dutch-processed cocoa powder either way.
BAKER’S TIPS
- I recommend using only fresh eggs. If the egg is too runny or smells, please don’t use it.
- I don’t recommend soaking the ladyfingers in coffee. It makes the Tiramisu too wet. Just dip them on both sides quickly.
- Wrap the casserole very tightly with plastic wrap, that no air or smell from the fridge can go inside the Tiramisu.
- Tiramisu is best eaten on the second day. The taste is getting better and the consistency creamier when you give it time to rest in the fridge overnight.
Substitutions
Can Tiramisu be made without raw eggs?
Yes. In this case, mix the mascarpone cheese until creamy for about 1-2 minutes. Then add the powdered sugar and mix until creamy, combined, and sugar is dissolved for about 2-3 minutes. Without the egg yolks, you have less cream. In this case, I recommend making just a two-layered tiramisu instead of 3 layers.
If you have any experience with pasteurized egg yolks, you could try using them. I don’t have any experiences, and I don’t know if the egg yolks are getting white, pale, and creamy when mixing. When they don’t, the mascarpone cream would be too liquid.
Can Tiramisu be made with cream cheese?
Yes. You can replace 2 1/4 cups mascarpone with 2 cups cream cheese and 1/4 cup sour cream.
Can Tiramisu be made with alcohol?
Yes. In this case, use Amaretto liquor, brandy, or dark rum. Add 2 tbsp to the coffee where you dip the ladyfingers. You can also add 1 tbsp of alcohol to the mascarpone cream.
Can Tiramisu be made without coffee?
Yes. Replace the coffee with hot cocoa, for example. Especially kids love it when tiramisu is made with cocoa.
Can Tiramisu be made with whipping cream?
Yes. In this case, add 1/2 cup whipping cream after you mixed the mascarpone cream. Mix on medium-high speed for about 2-3 minutes until stiff peaks form. Especially if you skip the egg yolks, it’s recommended to add whipping cream to be able to make a 3-layer tiramisu.
Frequently asked questions and answers
Why did my tiramisu curdle?
When tiramisu curdles, it normally happens after adding the mascarpone. Please make sure that you use full-fat mascarpone and no low-light or substitute product. Also, don’t interchange it with ricotta. Ricotta does not work with this recipe.
Mascarpone should not be room temperature when using it but cold and straight out of the fridge. Also, the egg yolks need to be cold when using them. The mascarpone must be thick and firm straight out of the container.
NOTE: I buy mascarpone which is from Italy, and it is smooth, thick and firm. 100g of my mascarpone contains 42g fat, and it is made of cream and citric acid.
Why is my tiramisu watery?
The reason why tiramisu can be watery is when the ladyfingers are soaked too long and are soggy. The coffee from the ladyfingers stands then in the casserole or makes the cream watery. Please make sure that you dip them on both sides quickly that just the outside is soft but the inside still hard.
How long does Tiramisu last and how to store it?
Tiramisu stays fresh in the fridge up to 3 days. Please don’t store it at room temperature or the Tiramisu will get runny and bad very quickly. You can make Tiramisu one day in advance. It’s best eaten on the second day.
Can Tiramisu be frozen?
Yes. It freezes very well for up to 3 months. Wrap tightly in plastic wrap that no air can come in and place it in a freezer bag. For thawing, place in the fridge overnight.
Is Tiramisu save for pregnant and toddlers?
If you follow the recipe without any substitutions, I don’t recommend it to pregnant and toddlers because of the raw eggs and the coffee. You can substitute the egg yolks and the coffee as previously described. You could also use decaffeinated coffee.
If you make this Authentic Italian Tiramisu recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You love no-bake recipes? Then you won’t miss out on these recipes:
- No-Bake Blueberry Cheesecake
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- The Chocolate Mousse Cake Recipe
This authentic Italian Tiramisu recipe is super easy to make. It's fully translated from Italian into English and calculated in cups and grams. Just 6 ingredients and 10 minutes of prep time. With video!
- 3 large egg yolks, cold
- 1 cup powdered sugar, sifted (120g)
- 2 1/4 cups mascarpone, cold (500g)
- 27-36 ladyfingers (hard ones)
- 1/2 cup espresso or strong coffee, cold (120ml)
- 1/4 cup unsweetened cocoa powder (21g)
In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until white and creamy and sugar is completely dissolved, for about 2-3 minutes.
Add mascarpone and mix until smooth and creamy, for about 2-3 minutes.
Dip ladyfingers on both sides quickly into coffee and arrange about 9-12 ladyfingers on the bottom of a 9x7x3 or 8x8x3 inches casserole.
Spread about 1/3 of the mascarpone cream on top. Repeat two more times, ending up with a layer of mascarpone cream on top.
Wrap casserole with plastic wrap tightly that no air or smell from the fridge can go inside the Tiramisu. Refrigerate at least 4 hours or preferably overnight. Dust with cocoa on top just before serving. Store leftovers in the fridge up to 3 days.
Recipe Video
**Consuming raw eggs is at your own risk.**
Substitutions
RAW EGG YOLKS
Just skip the egg yolks and mix the mascarpone cheese until creamy for about 1-2 minutes. Then add the powdered sugar and mix until creamy, combined, and sugar is dissolved for about 2-3 minutes. Without the egg yolks, you have less cream. In this case, I recommend making just a two-layered tiramisu instead of 3 layers.
If you have any experience with pasteurized egg yolks, you could try using them. I don't have any experiences, and I don't know if the egg yolks are getting white, pale, and creamy when mixing. When they don't, the mascarpone cream would be too liquid.
MASCARPONE
Replace 2 1/4 cups mascarpone with 2 cups cream cheese and 1/4 cup sour cream.
ADD ALCOHOL
Use Amaretto liquor, brandy, or dark rum. Add 2 tbsp to the coffee where you dip the ladyfingers. You can also add 1 tbsp of alcohol to the mascarpone cream.
COFFEE
Replace the coffee with hot cocoa, for example. Or use decaffeinated coffee.
ADD WHIPPING CREAM
Add 1/2 cup whipping cream after you mixed the mascarpone cream. Mix on medium-high speed for about 2-3 minutes until stiff peaks form. Especially if you skip the egg yolks, it's recommended to add whipping cream to be able to make a 3-layer tiramisu.
Your measurements are incorrect. 2 1/4 cup sis not 500g, it’s roughly 300g. Which is it…?
500g mascarpone is 2 1/4 cups, that is correct, I measured it myself. Depending on what you measure, the grams for one cup measured ingredient differ significantly. Hope that helps.
Hi Sabine,,
Tried 3 times with success. I used pasteurized vegetarian eggs and still taste good. The yolk/sugar mix does not really white in my opinion, but very pale yellow and creamy. Used cooked yolk in first try, still good.
Put also thin dusted cocoa in every layer (and the last one on top just before serve) just because I really like cocoa.
Thanks a lot for this.
Hi Kresna, Thank you so much for sharing your experience. I’m sure that is for our fellow readers a huge help. Thank you!
Wonderful to find an authentic Italian recipe! I lived in Italy where they don’t cook the yolks or use whipping cream with the mascarpone. I use Marsala with the coffee. Love your photography too!
Awesome recipe. Very close to my aunt’s recipe that took me years to get out of her. I’m Italian and instead of all Marsala I do 1/2 espresso with it. I’ve also tried the baileys but get dirty looks from the fam. Gotta stick to tradition.
This tiramisu was so delicious. I followed all of the instructions and it worked perfectly. It is the first time I have made a tiramisu, but eaten it many times. NB I only had 250grams of mascapone, so I added 227ml of double cream after mixing in the mascapone.and I used de-cafe coffee which I boiled in my stove top pot. I used 2 coffee mugs of coffee.
Your tiramisu recipe is the best! I sometimes adding 2 tablespoons of baileys into the espresso.. It is now the most requested desert for family dinner. Thank you!
Hi!
Can I cut down the sugar to 1/2 a cup? Will it affect the texture?
No, it shouldn’t have any drastic impact on the texture. You will just end up with slightly less cream. I hope that helps!
I have made with this recipe for tiramisu lovers three times and everyone of them loves it. Thanks for sharing this authentic recipe!
Will try this recipe next time. Love the decoration on top. I pretty much make it this way but I also whip the egg whites (firm peaks) and incorporate /fold on to the yolk/mascarpone mixture. I also use Kahlua instead of the usual marsala.
Thank you so much, I’m glad you like the styling of the Tiramisu. Original Italian Tiramisu does not contain whipped egg whites either any sort of alcohol.
I would love to know how you made the top of the tiramisu tufted like this!!
I whipped up some whipping cream and piped it on top with a 1M tip. The whipping cream is not part of the recipe, I just added it for the photo. But it is a delicious addition btw.
How did you do the bubbled top with the cream like in your pictures
I whipped up some whipping cream and piped it on top with a 1M tip. The whipping cream is not part of the recipe, I just added it for the photo. But it is a delicious addition btw.
This is interesting, I’ve never seen a Tiramisu made with raw eggs. I thought you make a sabayon with egg yolks and granulated sugar in a double boiler, then add the mascarpone and whipped cream. That’s the way I’ve always done it. This would sure save a lot of time! Love the piping on top, very pretty!
Thank you so much, Crissy. Original Tiramisu is made with raw egg yolks. Many people make it with pasteurized or cooked egg yolks because they fear of salmonella. This is a personal decision to eat raw egg yolks though. I’ve never had any food poison and always eat it like this.
The tiramisu in the photo has a beautiful design on the top. How did you achieve that?
I whipped up some whipping cream and piped it with a 1M tip on top. This is not part of the recipe and I added it just for the photo. But it is a delicious addition though.
What whipping cream did you use? And how long did you whip it for?
I used regular heavy whipping cream for the decoration on top. About 2-3 minutes on medium-high speed should be enough. Stop mixing when it starts to form stiff peaks. Hope that helps!
What is on top of the last layer of mascarpone that’s white in your pictures, beneath the layer of cocoa powder? And how do you make the bubble-like appearance?
That is whipping cream piped on top with a 1M tip. It’s not part of the recipe and I added it just for the photo. But it’s a delicious addition though.
Can you use a double boiler when whisking the eggs and sugar so they are cooked and not raw? I’m sure having eggs adds more flavor instead of skipping them.
Yes, that is possible. But please let it cool down to room temperature before you add the mascarpone. Hope that helps!
This is by far the best tiramisu recipe!! My family loved it.! Thank you for the detailed instructions and extra tips!
Thank you so much for your feedback, Joanie! I’m happy that you and your family like this recipe.
My first time to actually make one, did my best in following your recipe and everything turned out so perfectly, and the taste was out of this world. A big thank you.
Thank you! I’m happy that you like it!
thank you for sharing this recipe. i’m so
excited to try it. do you have a favorite // recommended brand of lady fingers? often times i find them too coated in sugar! thanks in advance.
I don’t have a preferred brand of ladyfingers. However, the Forno Bonomi Savoiardi and the Whole Foods Organic are great though. Because of the strong coffee and the amount of mascarpone, it’s great to have the sugar crust to sweeten up the Tiramisu. Hope that helps!
Hi!
Are you dipping all of the ladyfingers or just the bottom layer in coffee?
Hi Deanna, I dip all ladyfingers in coffee.
Hi, Catherine. Happy Polish Month! I didn’t know it was taking place, and although I am not Polish, in the Ukrainian heritage (and other Eastern European ethnicities), there is a very popular sweet bread that can be as fancy or as simple as you can imagine. It is called Paska. Perhaps you have heard of it. Growing up, it was always an Easter family tradition of ours. Pierogis are great though too 🙂
Hi Catherine, thanks for stopping by! I’m glad that you like my recipes.
The only Polish recipe I really know well and can recommend is Pierogi. My grandmother does them all the time. It is a sweet or savory filled dumpling. Savory Pierogi are traditionally filled with potato or sauerkraut, and ground beef. Sweet Pierogi are filled with fruits like apricot or strawberries for example. If you are interested, I can ask my grandmother for the recipe!
Have a great day, Sabine
I ask her and will send it to you via email! Oh great, Austria has a beautiful landscape. Have a great day!