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Indulge in my best authentic Italian Tiramisu recipe, made with creamy mascarpone, fluffy egg yolks, and espresso-soaked ladyfingers. I’ll show you how to create this classic Italian dessert, perfect for any special occasion!
If you like this recipe, you might also enjoy my Cranberry Coffee Cake or Amaretti Almond Pumpkin Pie—perfect for adding a sweet touch to your fall menu!
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Jump To
- 💖Why we love this classic tiramisu
- 🛒 Ingredients for authentic tiramisu recipe from Italy:
- Equipment you need to make authentic Italian tiramisu
- What is mascarpone?
- Do Italians make tiramisu with raw egg yolks?
- 🍽️ How to make real Italian tiramisu
- What to serve with classic Italian tiramisu
- 🫙 Leftover and Storing
- ☑️ Top tips for working with ladyfingers
- ☑️ Our Top Tips for best ever tiramisu recipe
- ❓ FAQ'S
- Some other Italian sweet recipes you'll love:
- 📖 Recipe
- The BEST Authentic Italian Tiramisu Recipe
Tiramisu has always been a special dessert in my family, and I can remember my nonna making it for every holiday gathering. The kitchen would fill with the rich scent of espresso, and I’d watch as she carefully layered the delicate ladyfingers and mascarpone, creating the perfect balance of flavors.
This classic Italian dessert holds such a special place in my heart because it’s not only delicious but also brings back memories of family celebrations in Italy, where we would indulge in this creamy, dreamy treat after a long meal together. It’s a recipe that has been passed down, and I’m excited to share it with you.
When I make tiramisu now, I follow the same traditional methods my nonna used, which makes sure every bite is as authentic as possible. I love how simple yet indulgent this dessert is, with layers of whipped mascarpone, fluffy egg yolks, and espresso-soaked ladyfingers all dusted with cocoa powder.
It’s the perfect way to end a meal, and I know it will bring a taste of Italy to your kitchen, just like it does to mine. If you’ve never tried making tiramisu before, I promise this recipe will guide you every step of the way—just like my nonna did for me.
💖Why we love this classic tiramisu
- Authentic Flavor – Made with traditional ingredients like mascarpone, espresso, and ladyfingers, it tastes just like the tiramisu I grew up enjoying in Italy.
- Creamy Texture – The mascarpone mixture combined with whipped egg yolks creates a light and velvety cream that melts in your mouth.
- Perfect Balance – The contrast of sweet mascarpone and the slight bitterness of espresso-soaked ladyfingers makes every bite heavenly.
- Easy to Make – Despite its rich taste, this recipe is straightforward, and you can make it in advance—perfect for stress-free entertaining.
- Timeless Dessert – Whether it’s for a special occasion or just because, this tiramisu is a crowd-pleaser that everyone loves, from my family to yours!
🛒 Ingredients for authentic tiramisu recipe from Italy:
- Egg Yolks: Provides richness and stability to the mascarpone mixture, creating a creamy texture.
- Granulated Sugar: Sweetens the mixture and balances the bitterness of the coffee and cocoa.
- Espresso: Soaks the ladyfingers, giving the dessert a bold, rich coffee flavor that contrasts with the creamy layers.
- Mascarpone Cheese (at room temperature): The key ingredient that adds a creamy, smooth texture to the filling. Room temperature makes it easier to blend.
- Whipping Cream: Lightens the mascarpone mixture, adding a fluffy, airy texture to the dessert.
- Ladyfinger/Savoiardi Biscuits: These firm, airy cookies are soaked in espresso, forming the layered base of the tiramisu without becoming too soggy.
- Unsweetened Cocoa for Dusting: Adds a final touch of chocolate flavor and a slightly bitter contrast to the sweet, creamy layers.
Equipment you need to make authentic Italian tiramisu
- Hand mixer: The cream needs to be whipped up and you could do it with a hand mixer.
- Stand mixer: Or the other option is to whip the cream with a stand mixer.
- Bowls: You need a glass or plastic mixing bowl to combine all the ingredients.
- Spatula: You'll need a spatula or a mixing spoon to combine the ingredients.
- Espresso maker: You could use a moka or an espresso pod maker to make the espresso.
- Pastry bag: You could use a pastry bag or a large zipped lock bag with the corner cut off to add the cream in pretty portions. You could also just spoon it on in layers. It's not supposed to be fancy, but does make an impressive dessert.
What is mascarpone?
Mascarpone is a rich, creamy Italian cheese made from cream and an acidic agent like lemon juice or vinegar. It has a smooth, velvety texture and a mildly sweet, buttery flavor.
Mascarpone is a key ingredient in classic desserts like tiramisu and can also be used in savory dishes like pasta sauces, risottos, or as a spread. Its high-fat content gives it a luxurious, melt-in-your-mouth quality.
Some may say the texture is similar to cream cheese, but I do not agree with this. And you may see some recipes that substitute mascarpone with cream cheese. That is not authentic tiramisu! I do not suggest to substitute cream cheese for mascarpone. I think that you could probably find mascarpone at any market in the cheese section.
Do Italians make tiramisu with raw egg yolks?
Yes, traditional Italian tiramisu is typically made with raw egg yolks, which are mixed with sugar to create a creamy, rich texture in the dessert. Italians often use fresh, high-quality eggs to minimize risk.
However, due to concerns about food safety, some modern recipes use pasteurized eggs or gently heat the yolks to 160°F to ensure they’re safe to consume.
Since I was not making this in Italy, I made a double boilerby placing a heat proof bowl over a pot in simmering water. I whisked the egg yolks with the sugar andgently cook the eggs and sugar before adding them to the mascarpone, which is a really common method used in lots of modern recipes
🍽️ How to make real Italian tiramisu
Here is how to make this authentic tiramisu (the full recipe is below!):
Gather your ingredients so you'll be ready to go!
Here is how to make this authentic tiramisu (the full recipe is below!):
- Step 1: Temper the egg yolks with a double boiler or place mixing bowl over a sauce pan with boiling water. Lower the water to a simmer.
- Step 2: Whisk the sugar with yolks. Next, stir in the vanilla. Whisk continuously until it is pale and thickens. Cover with plastic wrap and refrigerate until it cools.
- Step 3: In another bowl, whip the cream until soft peaks form.
- Step 4: When the egg yolks are whipped, add in the mascarpone on low speed a little bit at a time. When it’s all added in, whip it faster to fully combine.
- Step 5: Stop the mixer and with a spatula, combine the whipped cream into the mascarpone, a little bit at a time.
- Step 6: In a bowl, quickly dip the ladyfingers on both sides into the espresso coffee.
- Step 7: Begin to layer. You could use a 9x13 pan or use short glasses (like I did) to make individual portions. Spoon in the cold cream/mascarpone/zabaglione on the bottom. Layer on some espresso dipped lady fingers. Add another layer of the cold cream/mascarpone/zabaglione. If using individual glasses, continue process in other glasses until you finish the cream and cookie layers. If you're using the 9x13 pan, continue layering until you finish all the cream and the cookie layers.
- Step 8: Cover with plastic wrap and refrigerate for 5 hours, or overnight.
- Step 9: When ready to serve, uncover and dust on the cocoa powder.
- Step 10: To serve, spoon out servings onto individual plates.
📃 NOTE: Recipe card with detailed instructions are below!Print it out for later!
What to serve with classic Italian tiramisu
When serving tiramisu, I love pairing it with a few simple yet delicious options from Savoring Italy that complement its rich, creamy flavors.
- Italian Caprese Salad>>> Ready in minutes, this tomato mozzarella salad is my favorite!
- Insalata Mista>>> A simple and QUICK Italian salad. This is very easy to make!
- Rigatoni alla vodka >>> Rich and creamy vodka sauce, it's perfect for a busy weeknight pasta dinner.
- Spaghetti Aglio e Olio: One of my favorite and most simple Italian pasta recipes!
- Chicken Piccata: Another favorite recipe, this chicken is a childhood family favorite recipe.
- Espresso or Coffee: A classic pairing, enhancing the coffee flavor in the dessert.
- Vin Santo or Marsala Wine: A sweet Italian dessert wine that complements the creamy and coffee notes of tiramisu.
- Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast to the rich dessert.
- Amaretto Liqueur: A shot of this almond-flavored liqueur pairs well with tiramisu's creamy and coffee layers.
- Affogato: To be a little decadent, have a scoop of vanilla gelato or ice cream topped with a shot of espresso. It offers a delightful contrast of temperatures.
- Light Italian Cookies: Serve delicate Italian cookies like biscotti or amaretti for a crunchy contrast to the creamy tiramisu.
- Limoncello: This citrus liqueur is a refreshing palate cleanser after the rich, coffee-flavored dessert.
🫙 Leftover and Storing
- Refrigerate: Cover leftover tiramisu tightly with plastic wrap or store it in an airtight container.
- Keep it in the fridge for up to 3 days—it's even better the next day!
- Freeze: For longer storage, freeze individual portions by wrapping them in plastic wrap.
- Store frozen portions in an airtight container or freezer bag for up to 2 months.
- Thaw in the fridge for a few hours before serving to enjoy the same creamy texture and flavor.
📃 Substitutions & Variations for Italian tiramisu
Here are some great substitutions and variations for tiramisu:
- Mascarpone Substitute: If you can't find mascarpone, you can use a mixture of cream cheese and heavy cream, though the flavor will be slightly tangier.
- Alcohol-Free Option: Skip the traditional marsala or rum and replace it with extra espresso or a splash of vanilla extract for a kid-friendly version.
- Gluten-Free: Use gluten-free ladyfingers or substitute them with layers of gluten-free sponge cake to keep it celiac-friendly.
- Vegan Version: Opt for dairy-free mascarpone, plant-based cream, and use aquafaba (chickpea water) whipped instead of egg whites for a delicious vegan tiramisu.
- Chocolate Lovers: Add a layer of shaved dark chocolate between the mascarpone layers or mix cocoa powder into the mascarpone for an extra chocolaty twist.
☑️ Top tips for working with ladyfingers
- Cookies vary: Depending on what brand you get, the siz and shape can vary. Ladyfingers may vary a bit in size and shape depending on the style and brand you use.
- Some brands I like: I have used Balocco and also Matilde Vicenzi Vicenzovo Ladyfingers. I find ladyfingers at every market and also sometimes home stores.
- Make your own: If you want to give it a go, you could try my easy ladyfinger recipe. Homemade ladyfingers are truly delicious!
- Quick dip: When you are holding onto the ladyfingers, it is just a little dip, both sides, into the espresso. It is a very fast maneuver! Less than a second. You do flip and get a little coffee coverage on BOTH sides. I have seen recipes that tell you to do one side and not flip. The correct way to make tiramisu is to flip cookies quickly and get a little wet on both sides with the espresso.
- Do not soak: Be sure to not drop them in the espresso and leave them soaking. A soaking wet cookie will be a soggy mess after it sits in the layers of mascarpone custard and the whipped cream.
- Layers: Depending on what pan you use or if you use cups like I did or small bowls, you may have to break the cookies to fit some corners while you're layering them. You can't see that they're broken, as they will be covered with the cream.
☑️ Our Top Tips for best ever tiramisu recipe
- No Substitute for Mascarpone: I don't recommend subbing the mascarpone with cream cheese. Mascarpone has a much smoother and creamier texture, and a delicate sweet and tangy flavor, which gives tiramisu its authentic taste.
- Use Only Espresso: Do not use regular coffee, only a very strong espresso works for this recipe. Let the espresso cool completely before you dip the ladyfingers in it. If you use hot espresso, the cookies will disintegrate as you dip them.
- Use Savoiardi (Italian Ladyfingers): To make a truly authentic tiramisu you need to use savoiardi. If you have time and want to be even more ambitious of a baker, you could try my ladyfinger recipe (they're great!).
- Don’t Over-Soak Ladyfingers: The ladyfingers need only a quick dip in the espresso. Soaking too long will make the dessert fall apart. You may think the cookies need to be more wet with espresso. As the dessert chills in fridge, they soften even more from being layered with the mascarpone cream.
- Separate Egg Yolks and Whites: You won't need the egg whites for this recipe, only the yolks. But be sure to carefully separate them so you could make something with the egg whites.
- Chill tiramisu: The longer the tiramisu chills, the easier it is to serve and also the flavors come together nicely. Chill for a minimum of 4 hours and best to chill overnight.
- Dust with Cocoa: Only sprinkle on the cocoa powder just before you serve. It looks better and even tastes better.
❓ FAQ'S
What is Italian tiramisu made of?
Italian tiramisu is made with layers of espresso-soaked ladyfingers, a mascarpone cream mixture, egg yolks, sugar, cocoa powder, and often a splash of alcohol like marsala or rum.
Does tiramisu have alcohol in italy?
Yes, traditional tiramisu in Italy often includes alcohol, such as marsala wine or rum, although alcohol-free versions are also common.
Why do Italians eat tiramisu?
Italians enjoy tiramisu because it's a popular dessert with rich flavors, often served at celebrations and special occasions.
what does tiramisu mean in Italian slang?
In Italian, "tiramisu" translates to "pick me up" or "cheer me up," reflecting both the energizing coffee content and its comforting nature.
Is tiramisu Italian or Japanese?
Tiramisu is an Italian dessert, originating in the Veneto region of Italy, despite its popularity worldwide, including Japan.
Is tiramisu Italian or french?
Tiramisu is Italian. It was created in Italy and is a staple of Italian cuisine, known for its creamy layers and coffee-infused flavors.
Some other Italian sweet recipes you'll love:
- Italian Lemon Knot Cookies
- Lemon Cornmeal Cookies
- Sicilian Fig Cookies
- Nonna's Italian Apple Cake
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📖 Recipe
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The BEST Authentic Italian Tiramisu Recipe
Indulge in my best authentic Italian Tiramisu recipe, made with creamy mascarpone, fluffy egg yolks, and espresso-soaked ladyfingers. I’ll show you how to create this classic Italian dessert, perfect for any special occasion!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Italian
Keyword: no-bake dessert
Servings: 9 servings
Calories: 244kcal
Author: Lora
Ingredients
- ¼ cup plus 4 Tbsp. sugar divided
- 6 egg yolks
- 1 ½ cups brewed espresso cooled down
- 1 lb mascarpone cheese at room temperature
- ½ liter whipping cream
- 1 Tablespoon vanilla extract
- 1 package 7-oz. savoiardi or ladyfingers, found in cookie aisle or online
- unsweetened cocoa powder for dusting
Instructions
Temper yolks: Temper the egg yolks with a double boiler or place mixing bowl that fits over a sauce pan with boiling water. Lower the water to a simmer.
Brew espresso: Make the espresso and place it in a shallow bowl to cool down. You could even make the espresso and day before and chill overnight in the fridge.
Whisk sugar and egg yolks: Add to the bowl the 1/4 cup of sugar and the egg yolks. Whisk the sugar with yolks. Next, stir in the vanilla. Whisk continuously until it thickens and is pale, about 5-8 minutes. Cover the bowl with plastic wrap and refrigerate until it cools.
Whip cream: In another bowl, whip the cream with the remaining sugar until soft peaks form.
Add in mascarpone: When the egg yolks are whipped, add in the mascarpone on low speed a little bit at a time. When it’s all added in, whip it faster to fully combine.
Add in the whipped cream: Stop the mixer and with a spatula, combine the whipped cream into the mascarpone mixture, a little bit at a time.
Dip ladyfingers: In a shallow bowl, quickly dip the ladyfingers on both sides into the espresso coffee.
Begin to layer: You could use a 9x13 pan or use short glasses (like I did) to make individual portions. Spoon in the cold cream/mascarpone mixture on the bottom. Layer on some espresso dipped lady fingers. Add another layer of the cold cream/mascarpone mascarpone. If using individual glasses, continue process in other glasses until you finish the cream and cookie layers. If you're using the 9x13 pan, continue layering until you finish all the cream and the cookie layer.
Cover with plastic wrap and refrigerate for 5 hours, or overnight.
Serve: When ready to serve, uncover and with a fine mesh strainer, dust on cocoa powder. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Serving: Assemble in a 8x8, or 9x9 pan or in short glasses, like I did. You could even assemble and chill in small bowls. Depending on what size pan you use, you may need to use more or less ladyfingers.
- Espresso: I do not recommend making this with regular American coffee. This should be made with espresso. Use decaf if you're cutting back on caffeine. Also, if serving this to kids, make this caffeine-free.
- Alcohol: My recipe does NOT have any booze in it. There are many recipes that do have a little booze, like a coffee flavored liqueur. Some recipes uses a bit of brandy or Marsala. I used vanilla extract.
- Make Ahead Instructions: Tiramisu flavors meld the longer it is chilling. The flavor gets better when made in advance. It will keep in the refrigerator for 2 to 3 days.
- Freezing Instructions: Tiramisu can be frozen, just DO NOT dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 193mg | Sodium: 21mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 0.4mg
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