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Decorative picture of cut tiramisu slices on grey plates
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4.96 from 85 votes

Authentic Italian Tiramisu Recipe

Tiramisu is an espresso-flavored dessert from Italy. It's made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving.
Prep Time20 mins
Chill8 hrs
Total Time8 hrs 20 mins
Course: Dessert
Cuisine: Italian
Keyword: authentic italian tiramisu recipe, authentic tiramisu, tiramisu, tiramisu recipe
Servings: 12 servings
Calories: 306kcal


  • 3 large egg yolks, cold
  • 1 cup unpacked powdered sugar, sifted
  • 2 ¼ cups full-fat mascarpone, cold
  • 27-36 Italian ladyfingers (hard ones)
  • ½ cup cooled brewed espresso or strong coffee
  • 2 tablespoon unsweetened cocoa powder


  • In a large bowl, using an electric mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar on medium-high speed until creamy and the sugar is completely dissolved, 2 to 3 minutes.
  • Add the mascarpone and mix on medium speed just until smooth and creamy, about 1 minute.
  • Quickly dip both sides of the ladyfingers into the coffee, 1 to 2 seconds per side, and arrange 9 to 12 ladyfingers on the bottom of a 9 x 7 x 3–inch (23 x 18 x 8 cm) or 8 x 8 x 3–inch (20 x 20 x 8 cm) casserole dish. The necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. I don’t recommend soaking the ladyfingers for too long; otherwise, the Tiramisu will end up very watery.
  • Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers + cream, ladyfingers + cream, ladyfingers + cream.
  • Wrap the casserole dish tightly with plastic wrap so that no air or odors from the fridge can get inside the tiramisu. Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder. Store in the fridge for up to 3 days.



Top Tips
  • Use a large mixing bowl for mixing the mascarpone mixture. This makes it less likely to overmix the mascarpone.
  • I recommend using only fresh eggs. If an egg doesn't look or smell fresh, please don't use it.
  • Don't skip the chilling time. 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.

  1. If you find pasteurized eggs in the store you can consume them raw safely because they have already been heated within the shells. It's hard to find them in the store though and are not widely available.
  2. You can also cook the egg yolks and the sugar before adding them to the mascarpone. In this case, mix the mascarpone with an electric mixer on medium speed until smooth and creamy and set aside. To cook the egg yolks and sugar, use a double boiler. If you don't have a double boiler, place a heat-proof bowl on top of a pot filled up 2 inches (5cm) high with simmering water. Whisk the egg yolks and sugar continuously until foamy and light for about 5 minutes. Then remove from the heat and add to the mascarpone cheese and mix until creamy and combined.
  3. If you don't want to use eggs at all, mix the mascarpone cheese until creamy for about 1-2 minutes. Then add the powdered sugar and mix until smooth, combined, and sugar is dissolved for about 2-3 minutes. Keep in mind that without the egg yolks, you have less cream. In this case, I recommend making just a two-layered Tiramisu or add ½ cup (120ml) of whipping cream to the mascarpone mixture and whisk until stiff peaks form.

Dark Rum
You could add 2 tablespoon (30ml) of rum to the coffee where you dip the ladyfingers in. You can also add 1 tablespoon of rum to the mascarpone cream. You could also use Amaretto or brandy.

Whipping Cream
If you want to add whipping cream to your mascarpone cream, you can add ½ cup (120ml) heavy whipping cream after you mixed the mascarpone mixture and mix on medium-high speed for about 2 minutes until peaks form.
Also, you can add whipped cream on top of the chilled Tiramisu before you dust it with cocoa. To recreate the beautiful top as in the pictures, just pipe little dollops of whipped cream on top. I used a Wilton 1A round tip with my piping bag.

This recipe can be made gluten-free by using gluten-free ladyfingers instead of regular ones.

If you want to serve this dessert to kids or people that are sensitive to caffeine, you can use either de-caffeinated coffee or use hot cocoa instead.

More Questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and also plenty of useful tips like what to do if your mascarpone curdles and what to do about it. 

**Consuming raw eggs is at your own risk.**


Calories: 306kcal | Carbohydrates: 21g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 51mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 744IU | Calcium: 73mg | Iron: 1mg