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Italian tiramisu recipe

Italian tiramisu recipe

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  • Dish type
  • Dessert

For a perfect, classic, Italian tiramisù you'll need one fundamental ingredient: very fresh eggs, kept at room temperature for at least 1 hour. Also, use a good electric beater because you'll need to whip eggs and cream for a long time!

23 people made this

IngredientsServes: 8

  • 5 eggs, separated
  • 5 tablespoon caster sugar
  • 500g good quality mascarpone cheese
  • 250g double cream, whipped
  • 20-22 big lady fingers
  • 8 espresso cups of espresso (about 200ml), plus 2 teaspoons sugar and 50ml milk
  • dark cocoa powder, as needed

MethodPrep:30min ›Extra time:10hr chilling › Ready in:10hr30min

  1. Place egg yolks and sugar in a bowl; beat with an electric mixer until frothy and pale.
  2. Place egg whites in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form. Fold egg white into yolk mixture with a spatula or wooden spoon. Fold in mascarpone and whipped cream until evenly combined.
  3. Pour 8 espresso size cups of espresso coffee into a bowl; add 2 teaspoons sugar and 50ml of milk. Dip the lady fingers into the coffee, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the cream mixture, spreading it out evenly. Arrange a second layer of soaked ladyfingers and cover with the remaining cream.
  4. Refrigerate for 10 hours or overnight. Right before serving, dust with cocoa powder.


For a kids friendly version, replace coffee with orange juice.

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Reviews & ratingsAverage global rating:(1)

Italian Tiramisu for a Crowd

This Classic Italian Tiramisu for a Crowd is always a hit! Made with a creamy mascarpone mixture, coffee soaked ladyfingers, and a dusting of dark cocoa powder, this is heaven in a baking dish! No raw eggs in this recipe!

What does Tiramisu Mean in Italian?

As Venetians ourselves, we root for the Veneto origin of tiramisu. The word &ldquoTiramisù&rdquo means &ldquolift me up, strengthen my body&rdquo. It comes from the Treviso (one of the provinces of Veneto) word &ldquoTireme su&rdquo, Italianized in &ldquoTiramisù&rdquo near the end of the last century.

To get a better understanding of authentic Italian tiramisu, we asked local grandmothers and even great-grandmothers (in general women over 80 years old) what they thought about tiramisu. They told us they made this dessert well before the 1950s for family and friends. Before electricity and refrigerators were commonplace, tiramisu was consumed solely in the province of Treviso and its surrounding areas.

Made with coffee and sugar, true Italian tiramisu gave loved ones energy! Nowadays, tiramisu is enjoyed primarily as dessert, and a delectable treat at that!

View our family&rsquos Italian tiramisu recipe below.


  • ¾ Cup of Sugar (170 g)
  • 5 eggs at room temperature (separated by egg yolks and whites) (75 g)
  • 26 Individual Savoiardi Ladyfingers/Biscuits (can be found on Amazon, at Walmart or other grocery stores)
  • 2 Cups + 1 Tbsp Mascarpone cheese (500 g)
  • 1 ¼ Cups Coffee, sweetened to your tasting (300 g)
  • Unsweetened cocoa powder

Note: In order to give your coffee time to cool during the next steps, go ahead and brew a pot of coffee and pour into a dish to let cool at room temperature.

  1. The first step to authentic Italian tiramisu is to start with the 5 or so very fresh eggs. Carefully separate the egg whites from the egg yolks and place in two separate bowls. To whip the egg whites well, there must not be any trace of yolk.
  2. Next, whip the egg yolks with an electric whisk, pouring in half of the sugar and mixing together.
  3. As soon as the mixture becomes light and fluffy, you can slowly incorporate the mascarpone cheese a little at a time with the whips still running. Once all of the mascarpone cheese has been fully incorporated, you should have a thick, compact cream place it aside.
  4. Wash the whisks very well and in a separate bowl, beat the egg whites always in the same direction, pouring the remaining sugar a little at a time. Make sure to mix firmly and very important to not change direction while mixing.
  5. Once mixed well, using a medium spoon, take a spoonful of the egg white mixture and place it into the first bowl (egg yolks, sugar, and mascarpone cheese). Mix vigorously with a spatula so the mixture dissolves.
  6. Continue adding spoonfuls of the egg white mixture, a little at a time, mixing gently with the spatula from the bottom to the top.
  7. Once you&rsquove added and mixed the remaining egg white mixture, distribute a generous spoonful of cream to the bottom of a 9×13 inch (or 30x20cm) glass or ceramic baking dish. Distribute well.
  8. Next, if you haven&rsquot already, sweeten your coffee as you prefer, and let cool at room temperature or place in the fridge to cool. Once the coffee is cold, dip the Savoiardi Ladyfingers for a few seconds so both sides of the cookie/pastry are soaked in the coffee.
  9. Once finished soaking in coffee, go ahead and place each ladyfinger on the cream, all in one direction, making the next layer for your tiramisu. Keep the ladyfinger layer as level as possible, and then add another layer of the mascarpone cream. Distribute evenly so you have a smooth surface.
  10. Continue to add a layer of the ladyfingers soaked in coffee followed by a layer of cream.
  11. Level the top cream surface and sprinkle with unsweetened cocoa powder and place in the refrigerator to harden.
  12. In just a couple of hours, the best authentic tiramisu will be ready to be enjoyed!

  • 6 large eggs, separated, divided
  • 3 tablespoons sugar
  • 2 (8.8 ounce) containers mascarpone cheese
  • 4 tablespoons amaretto liqueur, divided
  • 1 ½ cups brewed espresso, cooled
  • 1 ½ (12 ounce) packages ladyfingers (about 30)
  • 1 tablespoon cocoa powder, or as needed

Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.

Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.

Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.

Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.

Tiramisu Cups


  • ▢ 5 oz savoiardi ladyfingers
  • ▢ 9 oz mascarpone cheese
  • ▢ 2 eggs
  • ▢ ⅓ cup sugar
  • ▢ ½ cup strong coffee espresso
  • ▢ 2-3 tbsp rum/ brandy
  • ▢ dark cacao powder unsweetened
  • ▢ Pinch of salt


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Double ingredients if needed.


Tiramisu is a dessert served semifreddo—which means it’s not ice cream, but it’s not lava cake either. It’s perfect to eat just as you take it out of the fridge, and it actually tastes better if you leave it to sit overnight and even after a few days.

Although, honestly, when it comes to such a dessert, it’s quite a challenge to let it sit for too long. I guess that’s the Italian charm of food, where anything as basic as a salad dressing or pasta will be eaten on the spot, with no leftovers.

The history and recipe

Its origins, however, date back to a few years earlier when the then-owner of the restaurant, Alba Campeol, was pregnant with her son Carlo. It was 1955. To help her young daughter-in-law regain strength, Alba’s mother-in-law would prepare her a hearty breakfast with zabaglione and coffee to fill her up with energy to face the many commitments of the day. As soon as she had weaned her son and returned to the restaurant’s kitchen, Alba decided to propose a new dessert inspired by that delicious breakfast, and together with the restaurant’s pastry chef Roberto Loli Linguanotto, began a long trial which ended precisely between 1971 and 1972.

Tiramisu Recipe ( Traditional Italian Tiramisu Recipe without Marsala Wine )

TRADITIONAL ITALIAN RECIPE: I love Nigella, because she is the only one ( PROBABLY ) that calls herself "food writer / food expert" YET making Tiramisu the worst possible way!

If you present a Tiramisu' made with Instant Coffee to any Italian, i truly believe they would simply bin it! Instant Coffee is probably the worst thing you can do to the whole Italian culture. You might probably face jail in Italy for something like that! :D . no kidding! :/

The first time i read Nigella's recipe ( about 2 days ago ) i have destoyed my PC. Yesterday i went to buy a new computer and restricted her website. in case i go berserk again and destroy this one too.
Yes, i think Nigella is the worst and should be banned from entering a kitchen!

Even Jamie Oliver writes it in his website "a few fresh coffee beans, bashed up finely".

For me ( and i'm Italian ) Tiramisù is the best dessert in the world. It's actually a very simple coffee sponge, but I think it's so rich in flavour.

The biscuits to use have one rule, just like for the coffee, use SAVOIARDI biscuits! Avoid any other type of biscuit. I've tried them all and Savoiardi biscuits are the best choice.

A proper tiramisu should contain eggs, which immediately disqualifies Jamie Oliver's quick version from the competition. Jamie, i'm sorry. kill yourself!
Although, between me and you, i like your version )

I suggest caution in consuming raw Eggs due to the slight risk of salmonella or other food-borne illness. YET, raw eggs are consumed everyseconds and normally there is no risk, just buy the eggs from someone you trust ( Avoid Costco, Walmart or Target. not because their products are bad, but because they are evil corporations and should burn! ). To reduce this risk, I recommend you use only fresh, properly refrigerated, clean grade eggs with intact shells, and avoid contact between the yolks or whites and the shell. If you want the best out of your Tiramisu' then, buy Free Range Organic Eggs from the nearest family-run farm.

What is Tiramisu?

  • Tiramisu is an Italian coffee-flavored dessert made of ladyfingers dipped in a mix of coffee and liqueur, layered with a sweetened whipped mascarpone cheese filling, and topped with a sprinkle of cocoa powder. Tiramisu means “pick me up” in Italian and this coffee-spiked dessert will do just that.

A few years ago I tried making tiramisu for the first time myself. It turns out that it’s actually way easier to make than I thought. It’s completely no bake and takes very little actual cooking skills. I find the key to making a delicious tiramisu is in the ingredients that you use. And if you follow this simple recipe – you’ll end up with the most delicious homemade tiramisu.


This recipe is nearly the same as the recipe found on the back of an Italian biscotti savoiardi bag. The ingredients and quantity are the same. The main difference is that the recipe on the bag calls for 24 savoiardi and a slightly larger pan and a double layer. If I make this one again, I will use 36 savoiardi for this amount of cream. Or maybe a smaller container and make 3 layers. 2 forks because the recipe seems lifted from the bag. And incorrectly. Plus. the picture is not correct. That's just bad editing.

This recipe is flawless. I had an exchange student from Italy and this is just like her recipe. One thing I made sure to do is really let the ladyfingers soak in the coffee, I added 2 tbs of Kailua to the coffee and two tbs of Kailua to the mascarpone mix. Thank you

Good recipe and very easy, but indeed, the photo doesn't match and the coffee mix and cream mix make enough for 2 layers of ladyfingers in a 9x9 baking dish with a little cream mix in the middle. I think the person who commented on ladyfingers not being appropriate is thinking of an opera cake - another coffee desert with sponge cake and a chocolate ganache topping.

Whoever commented on this recipe by saying the original is made with spongecake must have never been to Italy. The original recipe and the one used by every Italian I know is with ladyfingers. Tiramisu with sponge cake is not Tiramisu at all - it's a "Tiramusi-like cake".

I didn't care for this recipe. The custard has way too much liquid and doesn't set properly. In addition, although you can use lady fingers, it is so much better with freshly made sponge cake.

Ladyfingers are actually used in Italy, where this recipe originated. The Italiams often use a kind of biscuit called "biscotti savoiardi" (actually ladyfingers) to make Tiramisu. The Italian recipe pretty much has the same ingredients here, except that espresso coffee is used, and liquor --marsala wine, or rhum or brandy, or none at all--to flavor the coffee, and of course mascarpone!

NO NO NO! The "ladyfingers" are the problem! This classic dessert is made all over the world and NEVER with ladyfinger cookies! A thin sponge cake soaked with a good brandy and an added layer of chocolate ganache is the secret. I lived in Europe 10 years and using ladyfingers is a travesty and a lazy chefs way of doing this! Please-don't add veggies to jello and don't use ladyfingers in Tiramisu!

Unremarkable. Picture doesn't match the recipie. More like a pudding than a cake.

The picture does not actually match the recipe. The entire recipe is easy to make thoug. I have made it a few times now. since I know where to locate the various ingredients. LOL. If in Dallas, TX area, Ladyfingers can be purchased at Tom Thumb. The Mascarpone cheese can be found at Walmart in the cheese display near the Deli. Very delicious.

Based on a prior review, I made a half recipe of the cream. I used all of a 12 oz package of Stella D'Oro Margherite cookies in two layers in a 9" square pan. I used the cream in thirds: one third on the bottom of the pan (following the instructions) followed by a layer of cookies, then one third of the cream, a second layer of cookies, then the remaining cream on top. I would say that I dipped rather than soaked the cookies in the coffee. Next time I'll leave them in the coffee longer. Even after 24 hours the cookies were dryer than what youɽ expect in tiramisu. The texture of the dessert is wonderfully creamy, even the non-coffee people in my household liked it! The "rate it" button isn't working in my OS, but Iɽ give it 4 forks if I could.

It tasted great. I used 4 teaspoon of coffee liquor. That's it. My custard was a bit liquid but it tasted great.

The custard is delicious. However, there was so much of it, that neither the number of ladyfingers nor the size of the dish listed in the recipe are adequate. I used a 9x13 baking dish, and made two layers of ladyfingers, using about 3 1/2 dozen of them.

This turned out really great! A few suggestions: I used two loaf pans and stacked the tiramisu higher. A layer of lady fingers dipped in a mix of coffee & bourbon, then a layer of custard, another layer of lady fingers, and more custard. I also used a splash of bourbon in the custard rather than kahlua. Followed the recipe exactly otherwise. Make sure it has at least 24 hours to sit in the fridge before serving. I made it around 8 in the morning and had some from the first pan at dinner that night and it was a bit runny. But after another day in the fridge it had set properly.