Restaurant-worthy Tiramisu Recipe with coffee-soaked ladyfingers, whipped mascarpone, and a cocoa dusting.
author’s note
Tiramisu Recipe Straight From Italy!
I’ve shared quite a few recipes from my time in Italy and from the cooking classes I took (hi, bruschetta, fennel salad, gelato, and beef ragù), yet I still haven’t shared one of the most iconic desserts: tiramisu. It’s one of my all-time favorites, and I ordered it every chance I got in Italy. Finally, it’s getting the spotlight today!
While this recipe is fairly authentic (and closely based on a recipe I was given in a cooking class), I’ve adapted it by adding whipped cream (not in the traditional recipe). The cream adds a little more to the mascarpone-egg mixture in flavor and texture. You can leave it out for a more traditional recipe, but now that I’ve had it, I can’t make it without this addition.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Mascarpone | Don’t swap with cream cheese if you want classic flavor and texture. |
| Ladyfingers (Savoiardi) | If stores do not carry them, order online. I’ve tried these, these, and these. |
| Espresso or strong coffee | It is satisfying to using this instant espresso powder whisked into hot water. |
| Eggs | Bring to room temp before mixing. |
| Cocoa powder | Dutch-process gives a smoother, darker finish. Sift on just before serving and again after slicing if you want a fresh look. |
| Coffee liqueur or dark rum | Skip for alcohol-free. Start light to keep the flavor balanced. |
| Heavy cream | Whip to medium peaks only. Fold gently into the mascarpone mix to keep it airy. |
How To Make This Tiramisu Recipe
- Make espresso mixture: Cool it to room temp. mix in liqueur if using.
- Whip yolks with sugar: Go until pale and thick. Fold in mascarpone and vanilla.
- Whip cream: Whip until medium peaks form. Fold into the mascarpone mixture.
- Whip whites with a pinch of salt: Fold gently into the cream to keep it airy.
- Dip and layer: Very quickly dip each ladyfinger. Arrange in the pan. Spread half the cream. Dust cocoa. Repeat.
- Chill: Cover and refrigerate, preferably overnight. Slice, dust again, and serve.
Pro Tips For Success
- Pasteurized eggs: The FDA recommends pasteurized eggs for uncooked egg dishes.
- Dip ladyfingers fast: One quick in-and-out. Never soak. This prevents soggy layers.
- Medium peaks only: Stop whipping the cream once it forms soft, medium peaks. Over-whipping can cause the cream to separate and the tiramisu to feel heavy.
Variations
- Alcohol-free tiramisu: Skip the liqueur. Add a touch more vanilla.
- Decaf version: Use decaf espresso in this tiramisu recipe.
- Chocolate-forward: Dust with extra cocoa and add fine chocolate shavings.
- Cup versions: Build in small cups for parties.
- Sheet-pan tiramisu: Assemble in a rimmed sheet for a crowd.
Storage
- This Tiramisu recipe needs to stay cold because of the creamy layer. Cover leftovers tightly and refrigerate right away. Eat within 3 to 4 days.
- You can freeze it, but the dairy often separates when thawed and can turn watery.
Quick Tip
Serving up Tiramisu
Use a sharp knife for cutting slices. You can run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut.
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