Authentic Italian Tiramisu 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. 

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:

1. This Tiramisu recipe is an original Italian recipe. It’s fully translated from Italian into English and calculated in cups and grams.
2. You need just 6 ingredients for this authentic Tiramisu recipe.
3. It’s easy and prepared in 10 minutes.
4. Tiramisu is super creamy and has an intense coffee flavor.
5. It’s the perfect recipe for every occasion and season.

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
• No-Bake Strawberry Cream Cheese Pie Recipe
• The Chocolate Mousse Cake Recipe

5 from 2 votes

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Authentic Italian Tiramisu Recipe

Prep Time

10 mins

Chill Time

4 hrs

Total Time

10 mins

 

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!

Course: Dessert

Cuisine: Italian

Keyword: authentic italian tiramisu recipe, easy tiramisu recipe, how to make tiramisu

Servings: 12 servings

Calories: 147 kcal

Author: Sabine Venier

Ingredients

• 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)

Instructions

1. 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. 

2. Add mascarpone and mix until smooth and creamy, for about 2-3 minutes.
   

3. Dip ladyfingers on both sides quickly into coffee and arrange about 9-12 ladyfingers on the bottom of a 9x7x3 or 8x8x3 inches casserole. 

4. Spread about 1/3 of the mascarpone cream on top. Repeat two more times, ending up with a layer of mascarpone cream on top. 

5. 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

Notes

**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.

Nutrition Facts

Authentic Italian Tiramisu Recipe

Amount Per Serving

Calories 147 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 100mg 33%

Sodium 39mg 2%

Potassium 59mg 2%

Total Carbohydrates 25g 8%

Sugars 9g

Protein 3g 6%

Vitamin A 4%

Calcium 1.9%

Iron 6.9%

* Percent Daily Values are based on a 2000 calorie diet.