This recipe is your complete guide to making the BEST Classic Italian Tiramisu. It has the perfect ratio of ladyfingers to mascarpone cream, is creamy yet light, and lets the coffee flavor shine without being overly sweet.
I have perfected this Tiramisu recipe after countless trials (including a Tiramisu class in Italy!), and am sharing all my tips so you can master it too. From egg whites vs whipped cream, raw vs cooked eggs, to alcohol-free and boozy versions - this guide covers it all.
Why You'll Love This Recipe
- Authentic Italian flavor that lets the coffee shine without too much sugar
- Creamy, light, and soft with slices that hold up beautifully
- Foolproof with step-by-step photos and a video tutorial
- Customizable: egg whites or cream, raw or cooked eggs, with or without alcohol
- Updated with the best mascarpone and serving dish recommendations
"Absolutely delicious. I have made this several times and have been told it’s the best tiramisu they’ve ever had. Great recipe!"
- Marlein, ★★★★★
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Video Tutorial
Here's a short video tutorial to see this tiramisu recipe in action:
The Best Mascarpone For Tiramisu
The MOST important factor in perfecting Tiramisu is using good quality mascarpone cheese! I cannot tell you how many times I have made Tiramisu with my trusted recipe but the wrong mascarpone, only for the mixture to become grainy. What's worse, many brands are inconsistent and therefore not reliable.
After a lot of testing, I have found that the best mascarpone for Tiramisu is Galbani Mascarpone. It is made in Italy, available worldwide, and consistently creamy.
Take a look at the picture comparison below between Belgioioso, another popular brand, and Galbani. As you can see, the BelGioioso mascarpone is extremely grainy and split after just a few seconds of whisking. In comparison, the Galbani mascarpone is creamy, rich and smooth after whisking. I used both straight from the fridge, so it's not about the temperature either.
Eggs Whites vs Whipped Cream
The great debate when it comes to tiramisu is whether it should be made with egg whites or whipped cream. The good news is there isn't a right or wrong way, and this recipe covers both methods so you can pick the one you prefer!
Egg whites: Authentic Italian tiramisu is made with whipped egg whites for a lighter, airier texture. The benefit of this method is that it uses the whole egg instead of just egg yolks. On the flipside, it is more time consuming and technical, especially if you want to cook the egg whites, and many people don't love the flavor of egg whites.
Whipped cream (my preference!): You can replace the egg whites with whipped cream instead. This version is easier and quicker, and results in a more creamy texture in the tiramisu. The downside is potentially wasting egg whites.
As a general rule of thumb, 4 egg whites can be replaced with 1.5 cups of heavy whipping cream for the same volume once whipped (about 4 cups)!
Raw vs Cooked Eggs
The other great debate when it comes to Tiramisu is over the use of raw eggs.
Raw eggs: Italian Tiramisu is traditionally made with raw eggs, which is safe if the eggs are pasteurized. This method saves time on cooking and is therefore quicker.
"Cooked" eggs: Many people, myself included, do not love the idea of consuming raw eggs, and are sensitive to the smell and flavor. The solution is to gently cook the eggs by using a "double boiler": place the bowl with the eggs on top of a saucepan which has 1-2" of boiling water, and whisk for a few minutes. The steam from the water heats the eggs to a safe internal temperature (~150-160F).
My Tiramisu recipe uses the cooked egg method, which most people prefer, but if you are comfortable consuming raw pasteurized eggs and want to save time, you can simply skip using a double boiler and whisk on the countertop.
Easy Chocolate Tiramisu Recipe
If you prefer an even easier, egg free version of tiramisu, check this one out!
Alcohol Free vs Alcoholic Tiramisu
Although traditional Italian Tiramisu is made using rum, I personally don't consume alcohol so this tiramisu recipe is alcohol-free.
However, you can easily make an alcoholic version of this Tiramisu by adding up to ¼ cup of rum, split between the coffee soak and the mascarpone cream. I recommend starting with a small amount and tasting so you don't end up with too strong of a flavor.
Step By Step Photos
The detailed recipe is in the recipe card below, but here is a quick overview of the method with photos so you can visualize everything:
Add the egg yolks and sugar to a heat-safe bowl.
Place on a double boiler (not pictured), and whisk on medium-high speed for 2 minutes until the mixture looks light, fluffy and ribbony.
In a separate bowl, whisk the mascarpone cheese until creamy.
Pour the egg yolk mixture onto the mascarpone cheese along with salt and vanilla.
Whisk on medium speed until the ingredients are just combined.
Separately, whisk the heavy cream to medium peaks (if using egg whites, whisk them with sugar until they form a glossy meringue instead).
Add the whipped cream (or meringue) to the mascarpone mixture.
Fold gently until the ingredients are just combined and you have a smooth, creamy mixture.
To assemble, dip the ladyfingers one by one in the coffee (just 1-2 seconds) and layer them on the bottom of your dish.
Spread on half of the mascarpone cream.
Add a second layer of the coffee-soaked ladyfingers.
Spread on the remaining mascarpone cream.
Once assembled, cover and refrigerate the Tiramisu for at least 6 hours, and ideally overnight. Dust with cocoa powder right before serving, then slice up and enjoy!
The Perfect Tiramisu Dish!
This will probably reveal how much of a perfectionist I am, but after spending ages trying to find the perfect dish to assemble and serve Tiramisu, I have FINALLY found it. I use this rectangular glass casserole dish, and am utterly obsessed with it. It is made of glass so you can see the layers, has straight edges for the perfect slices, is the perfect size and depth for even layers, and even comes with a lid! Honestly, what a find.
And if you want to be even more obsessive, you can use this stainless steel spatula with straight edges for the perfect square slices.
Pro Tips
- Use high quality mascarpone (I recommend Galbani; see above)
- Avoid overmixing! All the components of the mascarpone cream, including the egg yolks and sugar, mascarpone cheese, and heavy cream, are sensitive to overmixing and can become grainy and split. Follow the recipe instructions closely to avoid this
- Don't oversoak the ladyfingers. You only need to give them a quick dip on both sides in the coffee, and definitely not longer than 1-2 seconds per side. Oversoaking will cause the Tiramisu to become soggy
- Don't rush the chilling process. Tiramisu needs to marinate in the fridge for at least 6 hours for it to set properly. Promise it's worth the wait!
BEST Classic Italian Tiramisu Recipe
- Total Time: 6+ hours with chilling
- Yield: 8-10 servings
Description
A complete guide for making classic Italian tiramisu: creamy and light with the perfect level of sweetness which lets the coffee flavor shine
Ingredients
Mascarpone cream:
- 16 oz Mascarpone cheese (450g), cold from the fridge - I recommend Galbani
- 4 egg yolks
- ⅔ cup granulated or caster sugar (133g)* - if using egg whites, divide into 2 portions of ⅓ cup and ⅓ cup
- 1 tsp vanilla
- ¼ tsp salt
- 1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
Assembly:
- 30-36 ladyfingers*
- 1 ½ cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Instructions
Mascarpone Cream Option 1: Using heavy cream (recommended)
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
- In a separate heat-proof bowl, add the egg yolks and ⅔ cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
- Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)
- In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix
- Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture
Mascarpone Cream Option 2: Using egg whites
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
- In a separate heat-proof bowl, add the egg yolks and ⅓ cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
- Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)
- In a separate clean bowl, add the egg whites and remaining ⅓ cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*
- Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture
Assembly and serving:
- Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish*
- Spread on half of the mascarpone cream evenly
- Repeat with another layer of soaked ladyfingers
- Top with the remaining mascarpone cream
- Cover and refrigerate for at least 6 hours, or ideally overnight
- When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!
Video tutorial:
Notes
- Sugar: I originally shared this recipe with ¾ cup of sugar, but have since found that it is even better with just ⅔ cup
- Ladyfingers: Also known as savoiardi / sponge fingers, these are long oval shaped biscuits made from a sponge cake batter, which become like cake when dipped in the coffee. They are available in grocery stores and on Amazon, but you can also make them at home
- Coffee: The strength of coffee depends on how much you like its flavor (some people use espresso), but my general guidance is to make the coffee twice as strong as you usually would. It can be brewed coffee, French press coffee, or instant coffee mixed in hot water. I make it in a French press with 1 ½ cup water and 4 tablespoon ground coffee
- Cooking eggs: This recipe ensures eggs are not used raw by using a double boiler. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler and whisk on the countertop
- Whipping egg whites: If using egg whites (method 2), make sure to use a clean bowl and whisk attachments, as if any fat gets into egg whites, they will not whip up
- Dipping ladyfingers: Ladyfingers absorb liquid quickly, so I recommend a quick dip on each side. However, if you want the coffee to fully penetrate the ladyfingers, you can do 1-2 seconds per side - just note that this can make the tiramisu more soggy. If in doubt, test with 1 ladyfinger first. Dip it, let it sit for 5 minutes, then check how soft it is
- Serving dish: I use a 8x9.5" rectangular dish, but you can also use a 7x11" dish, a 9x9" dish, individual cups or even circular / oval dishes of similar size. Just trim the ladyfingers to fit accordingly
- Adding rum: For those who prefer the alcoholic version, you can add up to ¼ cup rum, divided between the mascarpone cream and the coffee soak
- Make ahead & storing: You can make this tiramisu up to 1 day in advance, keep it covered in the refrigerator, and dust with cocoa powder when you are ready to serve. Any longer and it will start to get soggy. To store, keep it in an airtight container in the fridge for up to 5 days (although it is best in the first 2-3 days)
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Cuisine: Italian
More Tiramisu Recipes
I am a big fan of Tiramisu, and have a lot of popular Tiramisu recipes! Check these out:
S Khan says
Tried this without any expectations and turned out Amazing! This is another recipe that's easy to navigate... Especially for tiramisu! Zoha makes baking easy to understand!
Zoha says
Thank you SO much!! made my day 🙂
Asma says
How much coffee and water should i take to make strong coffee. Please advise?
Saba khan says
Tried this recipe and it turned out amazing.
Zoha says
Yay!
Zee says
Wow this is so detailed!!! Thank you for the time you’ve put in explaining everything. I’m excited to try.
Zoha says
Glad you think it's helpful!
Safra says
Thank you Zoha for this detailed recipe. Made it over the weekend and my 1st time trying Tiramisu ?. Everyone in my family enjoyed this. Will be making again for sure.
Zoha says
WUHU!! So glad you enjoyed this recipe.
Rohma says
Wow Zoha. Your tiramisu took mine and my guests’ breath away at the first spoonful!
Thank you for this perfect tiramisu recipe. I was swooning when I ate it and I’m still swooning now.
Your instructions are always so detailed and accessible. The steps easy to follow. The outcome is just fantastic. I don’t think I want to make any other tiramisu recipe again.
Heading to the fridge to have seconds or maybe thirds now that my guests have gone!
Zoha says
This makes me SO incredibly happy. Thank you so much for trying my recipe and recognizing the work that goes into it. <3
Tammi says
Should the eggs be room temperature, or does it matter? Thanks!
Zoha says
It doesn't make a huge difference either way 🙂
Ambreen F. says
My family and guests loved this recipe and guess what? It was the first ever tiramisu i made ? and now i’m going to make Biscoff tiramisu for a party tomorrow?
Keep rocking Zoha???
Zoha says
WOOOPPPP WOOOPPP!! Welcome to the tiramisu lovers club!!
Shehnaz Shaik says
Zoha my new online bestie(in my head). I tried this yesterday as a practice Tiramisu for my bff’s birthday. And I have a winner it was perfect the sweetness the flavor texture everything worked great. It came together in no time but I let it set overnight and now I have the most amazing Tiramisu. There’s no going back, you have a fan. Although this only your 2nd recipe(first was Choc Mousse cake) I tried, the quality speaks of your love for desserts. Only a person who knows their taste can create such delights. I did use the whipping cream instead of egg whites it was so yummm. I cannot wait to make this for my bff’s birthday.
Zoha says
Haha, we can def be besties! Thank you SOOO much for such a kind review, I feel overwhelmed. SO grateful to be surrounded by kind and wonderful dessert loves like yourself. Lots of love <3
Angie says
Wow, this recipe is perfect! This was my first ever attempt at making tiramisu and I’m so impressed. I can’t believe it is this simple. I’ll be sure to make it for guests in future.
Zoha says
Right!? Tiramisu is such a simple but delightful dessert. Really happy you liked the recipe
Angela Ruiz says
Thanks a lot for sharing!
Zoha says
My pleasure!
Rumana Latif says
Hey Zoha!
Do the eggs need to be at room temperature or refrigerated?
Also the whipping cream we get is sweetened, would that work?
Zoha says
Room temp is ideal. You can use that whipping cream but maybe reduce the sugar a bit in that case
DeS Rispoli says
Easy to follow except with the whip cream recipe when and where do I put the liquor??
Zoha says
You can add liquor to the coffee soak
Nawaf says
Hi, I've always wanted to try Tiramisu and this is one of the most detailed recipes I've found online, especially the discussion about using raw vs. cooked eggs and leaving out eggs altogether. Splendid stuff. I do have a question though. The original Le Beccherie recipe here: https://www.lebeccherie.it/allegati/ricetta-storia-tiramisu-en.pdf and in videos only use egg yolks and no egg whites. Have you tried such a version? I know to minimize waste and make it lighter it may actually be reasonable to use egg whites, but I'm just thinking about the difference in texture. If you have made an egg-yolk only version it would be great if you could share the results. Thanks!
Zoha says
Hi Nawaf! Thank you for your kind words. I have not tried this recipe here. By an egg yolk only version, you will end up with a richer version of tiramisu as egg yolks have more fat in them. You will still have the same choice of whether or not you want to cook the egg yolks by heating them over a double boiler or not. At the end of the day, tiramisu is a flexible dessert, with many different ways to make it depending on what you're looking for 🙂
Prachi says
I tried making this and it turned out yo be delicious. Loved it.
Zoha says
Thank you!!!
Mariya Zoha says
Hi Zoha! (We have the same name lol)
I have made this well-over 5 times already (with cream and not egg whites), and it tastes amazing!! Although, I have one recurring issue which I hope you can help me with..
I have made this in smaller single-serve cups, as well as the full batch in a 6" square container. I always find that my tiramisu melts very quickly. Especially in my 6" batch, the cream firms up at the sides, but not at the center (when I shake the container, you can see the cream "wobble")
Is there a way to fix this? Maybe to add more cream, or to make it half egg whites, and half cream? Or maybe it's just the weather at my place (Malaysia).. I have even tried whipping my cream and mascarpone together in an ice bowl, and it would still melt very quickly after I set my tiramisu. I am sure the cream is NOT over-mixed.
I hope you can help me with this! I admire the dedication you put into your website. Your recipes are great 🙂
Zoha says
Hi Mariya! It sounds like you may not be whipping the cream long enough. And are you making any ingredient substitutions?
Susan says
Tiramisu is one of my all-time favorite desserts and this was my first time making it myself. (I did add a little espresso powder to the cream while folding in, for a little extra coffee kick.) This recipe was so easy to follow and it was absolutely delicious. It’ll be my go-to from now on!
Aiman Adnan says
Hey Zoha!
Can you please guide on what substitute can we use for Mascarpone cream in case it's not readily available in the country we're in and even if it is, it's quite expensive
Zoha says
Hi Aiman! You can use cream cheese but honestly mascarpone is the key ingredient in tiramisu so I don't really recommend swapping it out!
Mohammad says
You can use cream cheese
Haseeb says
I actually tried it. It tastes so good. The only mistake I did was that I use granulated sugar instead of fine one which took alot of time to dissolve into the egg yolks so yeah, but it tastes good anyways. JazakAllah Zoha!!
Zoha says
Thank you so much, Haseeb!!
Jessica says
I made this for a family BBQ, everyone loved it! I made the egg white version and it was super light.
I used half soft brown sugar and half white caster sugar and I loved the flavour the brown sugar added! I also accidentally added double the sugar and it was delicious, but I'll definitely try it again with the right amount😅
Zoha says
Love that you made the recipe your own! Thank you Jessica 🙂
Sana says
This is my go to tiramisu recipe! So so good!
Zoha says
Thank you!!
Diana says
Best tiramisu recipe I have tried so far. Turned out perfect and delicious! I will stick too this one and use it all the time!!
Zoha says
YAY! Thanks so much Diana 🙂
Christina says
I tried this & it’s so yum! Keep up the good work Zoha! 😍
Zoha says
Thanks so much, Christina!
Mahbouba says
Honestly one of the best recipes I’ve tried for tiramisu, not so complicated and you wont have to worry about smelly eggs or cooked eggs in the batter, I loved it, its so fluffy and light 🫶🏻
Zoha says
No words to tell you how grateful I am for this love!
Aadila says
do we need to add the egg white mixture once it's cool down...? pls answer me
Zoha says
It will already be cool from the whisking 🙂 So you can add once it's done
SAM Hotak says
she is amazing may Allah bless you zoha Ameen
Zoha says
Thank you!!
User says
Hi I was wondering how long I can leave it in the fridge for before serving? It says at least 5 hrs to overnight, but what if I make it in the night and leave it chilling in the fridge until dinner the next day, would that still leave it the same?
Mem says
This is the best Tiramisu I have made. I debated which option to choose and went with the egg white, so glad I did! The result was light, creamy and delicious and lets be honest mascarpone does not need added fat!!
Nasrin says
thanks a lot for the inclusive information. couldn't be better than this.
Chris says
So I've made this twice and I don't understand how you go from 160F on the egg whites and whisk it at medium speed until it supposedly stiffens before you combine with the egg yolks. Every time it makes the whole mixture, once you combine everything, runny. Help!
Annetta says
Amazing... so detailed and answers all my questions... wow! wow! wow!
Rachael says
This was my first time making tiramisu but this was such an easy recipe to follow and it was a massive hit with everyone! Will be saving this one!!
Zeba Mansuri says
Tried my hands on making Tiramisu for the first time.. And it turned out bang on!! Definitely hooked up with this recipe..
Annie says
I made this recipe on eid & my family and I loved it so much, they’ve requested it for all gatherings! It’s so light and yummy and perfect balance of sweetness. I opted for the whipping cream option 🙂 in Zoha we trust!!!
Nimrah Awan says
Hey did you use “sweetened” whipped cream! How did you adjust the sugar in the eggs mixture then?
William says
If you are only mixing the yolks for 1-2 minutes over steam, you are probably not reaching 160*. If so, you are not achieving your goal of only using safe eggs. If you simmer the water gently enough, perhaps made simpler by using a larger pot and bowl, there should be no problem whisking the eggs for 10 minutes without any graininess.
Nimrah Awan says
How should we adjust the sugar in the eggs if we are using “sweetened” whipped/heavy cream instead of unsweetened? Please reply
bakhtawar says
isnt whisking the egg and sugar mixture over the boiler for two minutes too little time? wont they still be partially raw that way?
Andrea says
I love this recipe. It's delicious and is easy to follow with the techniques unfamiliar to me explained. Thank you! I've made it 3x. 🥰
Radgal says
Can I prepare this a day ahead?
Olin says
Tasted incredible. Zoha’s instructions are very helpful. The whole family loved it. She responds quickly to your messages if you need any help x
Lana says
This was my first time making tiramisu and I couldn’t have imagined a better turn out… My family is in-love with it and so am I! Thank you thank you thank you for this lovely recipe 🤍 I’ve always been skeptical about not being able to get it right (I love tiramisu very much) but this was absolute perfection <3
Safiya says
Tried this two times and many more to go…It’s amazing and baked with Zoya’s all recipes are amazing😋 Can try Zoha’s recipe without a second thought😍
Marlein says
Absolutely delicious. I have made this several times and have been told it’s the best tiramisu they’ve ever had. Great recipe. I use double espresso Cold Brew.
Klaas VanderBent says
The best Mascarpone Cheese is made in Turtle Lake, WI. for Schuman Cheese. It is the "Cello" brand and at almost every Costco. This mascarpone has been winning contest awards for years and is hands down better than the 3 that were mentioned at the beginning of this recipe. Give it a try or compare side by side I feel you will agree.
Sushi says
It tastes so yumm.Thankyou for sharing it.♥️
Jeanette says
Made this for Easter and it was delicious! I made the egg white version and appreciated that you included the instructions for how to pasteurize them.
Zoha says
Thank you, Jeanette!
A says
This recipe was magical! So easy and fun to put together. It was a smash hit with my friends, and I'll definitely be making it again soon.
Zoha says
Thank you! 🙂
Asma Amer says
Hi Zoha,
I tried this super simple recipe last Eid, but used cake rusks instead of lady fingers. It turned out superb.
Please share a recipe for home made lady fingers too since they are not available in our area.
Aysha jasna says
One of the best tiramisu recipes i have ever made.. i had gone to dubai and there is this restaurant ‘public’ from where i had a tiramisu that was the best one! And so did i wnted to make a similar one after coming back to muscat. Thaat when i found this recipe… taste wise i got it somewhat similar kind😍 may be the only difference was the coffee i used.. otherwise the cream was ‘PERFECTION’🥰
Zoha says
This means the world to me! Thank you!
Naf says
Was perfect and an easy to follow recipe! Thank you for sharing!
Zoha says
Thank YOU!
Amber says
Made this for a family gathering, it was a hit! some went for seconds! I will be making it multiple times for sure. I went with the egg option and I am so happy I did! it was perfection. Very similar to a tirumisu I ate at a well rated Italian restaurant in Sydney 😋
Zoha says
Aww, I am so happy to hear that!
Asiyya Mamdani says
So easy and precise !! Loved how it turned out and it definitely beat my expectations !!!!! ❤️❤️❤️
Zoha says
YAY 🙂
Aayma Ayub says
This recipe is so good. It is a little complicated with different steps, but the final result is worth it. ITS A CROWD Favorite. I had made this on Eid Ul Fitr and everyone finished it up so quickly 😍😍
Zoha says
I am so honored, Aayma!
Hanifa Bakali says
Amazing recipe so tasty so delicious and so easy to follow 💙
Zoha says
Glad you like it 🙂
Steffi says
The best recipe ever zoha!! It’s always a treat to make this classic tiramisu! Thanks aton for your input and suggestions.
Zoha says
Thanks so so much, Steffi 🙂
ria says
my tiramisu came out grainy the sugar didn't disolve overnight in the fridge.i whisked it for 10 minutes on the double boiler.
Zoha says
This sounds like overmixing. What kind of sugar did you use? The recipe specifies the amount of time on the double boiler because doing it too long will make the mixture grainy
Halle T. says
I would like to make this dessert into a 9" layer cake using sponge cake. i plan on making the mascarpone filling using the whipped cream version. if I use a cake collar, will the filling firm up enough once refrigerated overnight that I could then remove the cake collar to slice and serve? I'm thinking of making 3 sponge cake layers, then torting into 6.
Zoha says
Hi Halle! It is probably going to be tricky to turn this filling into cake as it does set, but it is a "soft set" and becomes softer when left out of the fridge. What I would recommend is making a plain whipped cream frosting for the outside of the cake. Use that frosting to create "dams" in every layer (basically pipe the frosting around the edge of the cake) and then pour in the mascarpone cream and spread it out. The whipped cream frosting will hold in the mascarpone cream and you'll be able to have a more sturdy cake.
Mahelaqa Khalid says
It turned out really yumm and accurate thanks Zahoa for sharing wonderful recipes
Zoha says
It's my pleasure 🙂
Sara Ahmad says
Absolutely phenomenal! So easy to make and tastes so good!
Zoha says
THANK YOU!
Maria says
Best tiramisu ever!!! I make this all time.
Zoha says
I am honored!
Zahra Rana says
I tried this recipe on Eid and it turned out AWESOMEEEEEE❤️
Bestest recipes ever🎀
Zoha says
AWW thank you!!!!
Camilla says
Can i make this without a hand mixer? I only have a stand mixer.
Zoha says
Hi! So for the parts over a double boiler, you will have to whisk by hand. For other parts, you can use a stand mixer