This is your complete guide to the Best Classic Italian Tiramisu. The Tiramisu has the perfect ratio of ladyfingers to mascarpone cream, is creamy while still being light, and lets the coffee flavor shine without being too sweet. I have perfected this recipe after countless tries and variations to achieve the best flavor and texture, and will share several tips and tricks, as well as variations for you to customize the recipe to your preferences.
In this guide, we will cover everything you need to know to make the best classic Italian tiramisu, including:
- Egg whites vs whipped cream
- Raw vs cooked eggs
- Alcohol free vs alcoholic versions
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Note: This post contains affiliate links.
INGREDIENTS NEEDED FOR TIRAMISU
All quantities are shared in the brown recipe card at the bottom of this post, but let's quickly go over the ingredients you will need to cover some notes.
Key ingredients
- Mascarpone cheese. It is really important to find good quality mascarpone, as lower quality brands can often turn grainy easily. I recommend BelGioioso, Galbani, and Vermont Creamery. Many people ask for substitutes for mascarpone, but I strongly believe mascarpone is what gives tiramisu its signature flavor. If you really cannot find it, you can use full fat ricotta or cream cheese, but the result is not the same
- Eggs. Yes, you do need eggs to make authentic Italian tiramisu. They add creaminess to the mascarpone cream, and the egg whites can be whipped into a meringue to add fluffiness. Eggs can be added raw (if pasteurized), or cooked with a double boiler ("bain marie")
- Note: If you want to make the mascarpone cream without any eggs, you can use the recipe from my Easy Chocolate Tiramisu, which only uses heavy cream
- Sugar. You can use granulated or caster sugar
- Ladyfingers (or savoiardi / sponge fingers). These are long oval shaped biscuits made from a sponge cake batter, which become like cake when dipped in a liquid like coffee. If you can't find them at a grocery store, you can make them at home as well
- Coffee. You need strong black coffee to soak the ladyfingers. The strength depends on how much you like the flavor of coffee (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 you can use instant coffee mixed in hot water
- Cocoa powder. This is dusted on top of the tiramisu right before serving for a delicious chocolate flavor
Optional ingredients
The three optional ingredients are:
- 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
- Salt
- Vanilla
VIDEO TUTORIAL
Here's a short video tutorial I recommend watching for this recipe:
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HOW TO MAKE THE BEST CLASSIC ITALIAN TIRAMISU
Let's go over all the components and steps one by one:
Make the mascarpone cream
The mascarpone cream comes together in 5 steps:
Step 1: First, whisk the mascarpone cream for just 30-60 seconds until it looks creamy. I have found no significant difference if the cream is straight from the fridge or room temperature, so you can just use cold mascarpone cream. Avoid overmixing as it can split
Step 2: Secondly, whisk the egg yolks with the sugar until the mixture becomes light in color and ribbony in consistency. I do this over a double boiler so the eggs are not raw
Step 3: Pour the egg yolk and sugar mixture onto the whipped mascarpone. Add vanilla and salt, then whisk on medium speed until just combined. Once again, don't over mix, this should only take about 30-60 seconds
Step 4: In a separate bowl, whisk the egg whites or heavy cream until stiff peaks (I will go into more detail about the two variations below)
Step 5: Lastly, fold the whipped egg whites or whipped heavy cream into the mascarpone mixture in 2-3 batches, mixing very gently between each addition so as to not knock out the air. This will result in a fluffy and light mascarpone cream
Assemble
For this, you need to dip the ladyfingers in coffee. Ladyfingers soak coffee quickly, and become more soggy the longer they sit. Due to this, I personally find that you just need to dip quickly on both sides without holding the ladyfinger inside the coffee. The coffee may not penetrate all the way through, but this way the tiramisu does not become soggy. However, this is up to your preference. If you want the coffee to fully penetrate the ladyfingers, you can dip them for 1-2 second per side.
Once dipped, add a layer of the ladyfingers into the dish you are serving in. I like to use a 7x11" rectangular dish or a 9" square dish as they allow very easy layering of ladyfingers (compared to circular or oval dishes in which you need to cut ladyfingers into smaller pieces).
Cover with half of the mascarpone cream and spread out, then repeat so you have 4 total layers: ladyfingers, mascarpone cream, ladyfingers, mascarpone cream.
For the final layer, you can either spread the mascarpone cream into a flat surface, or pipe it in dollops using a ½" round piping tip (you can also use a French star tip).
Chill
Once assembled, cover and refrigerate the Tiramisu for at least 4 hours, or overnight. This will allow the cream to set and the ladyfingers to get fully soft.
Dust with cocoa powder and serve
When you are ready to serve, dust a generous amount of cocoa powder on top of the tiramisu using a sifter. Slice in, serve and enjoy!
HOW TO MAKE TIRAMISU USING EGG WHITES
Authentic Tiramisu recipes use egg whites to add air and lightness to the mascarpone cream1. The benefit to this method is that you use the whole egg instead of just the egg yolks, and egg whites result in a very light, lower calories version. The con of this method is that it is more time consuming and technical, as meringues can easily go wrong, and some people are sensitive to the flavor of egg whites.
Important note: If using egg whites, do not add all the sugar to the egg yolks in step 2. Divide the sugar into 2 parts, one of which will be whisked with the egg yolks, and the second with the egg whites.
Making sure to use a clean bowl and whisks, whisk the egg whites on medium speed, slowly adding the sugar, until they form a glossy and stiff meringue. This can take several minutes. Once the meringue is done, fold it into the mascarpone mixture as instructed in step 5 above.
HOW TO MAKE TIRAMISU USING WHIPPED CREAM INSTEAD OF EGG WHITES
If you don't want to use egg whites, you can use whipped cream instead. This version is easier and quicker, and results in a more creamy tiramisu which I personally like. The downside is potentially wasting egg whites.
1 egg white results in about ¾ to 1 cup of meringue, so 4 egg whites will yield almost 4 cups. In order to get the same volume in whipped cream, you will need 1.5 cups of heavy cream (cream roughly triples when whipped).
If using heavy cream, you don't need to add sugar to it (all the sugar goes into the egg yolks in step 2). Just make sure it is chilled, and whip until it reaches stiff peaks. Be very careful not to overmix. Fold it into the mascarpone mixture as instructed in step 5 above.
HOW TO MAKE TIRAMISU WITHOUT RAW EGGS
If you are comfortable consuming raw eggs, you can whisk the egg yolks with sugar, and make the meringue (if using egg whites) on the counter top. This is only safe is your eggs are pasteurized and safe to be eaten raw.
However, if you are not comfortable consuming raw eggs, you can whisk the egg yolks and sugar, as well as a meringue (if using egg whites), over a double boiler. Boil 1-2" of water in a saucepan, then turn the heat to the lowest setting.
Place the bowl with sugar and egg yolks on top of the saucepan (the bowl should be larger than the saucepan and the bottom should not touch the water). Whisk on medium-high speed for exactly 2 minutes; I have found going over 2 minutes starts to cook the egg yolks and the mixture becomes grainy. The mixture should be warm but not hot.
Similarly, if using egg whites, start by whisking the egg whites and sugar over a double boiler until it reaches about 160F, and finish on the counter top (this is called a "Swiss Meringue").
HOW TO MAKE TIRAMISU WITH OR WITHOUT ALCOHOL
I don't consume alcohol so I don't add any to Tiramisu. However, if you do and like the flavor, you can add rum to Tiramisu. For this recipe, you can add up to ¼ cup, 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.
TROULBESHOOTING AND FAQS
This can happen due to a few reasons:
1. Low quality mascarpone cheese. Make sure to use full fat, high quality mascarpone; I recommend Galbani, BelGioioso, and Vermont Creamery.
2. Overmixing the mascarpone cheese. Only whisk until creamy and combined
3. Overmixing the egg yolks and sugar over a double boiler. If the mixture becomes too hot, it will become grainy. Only whisk for 2 minutes over a double boiler.
4. Overwhipping the cream. If using heavy cream, make sure not to overwhip as cream can become grainy when overwhipped.
It depends on your preference:
If you want the coffee to fully penetrate the ladyfinger, dip for 1-2 seconds per side. But keep in mind over time the tiramisu will become soggy / watery.
if you want to make sure the tiramisu does not become soggy, give a quick dip on both side.
You can make the mascarpone cream without eggs (see this recipe), but ladyfingers have eggs in them.
This is likely due to fully soaking ladyfingers. Also, tiramisu always becomes soggy with time, it is best consumed within 2-3 days.
I recommend using a 7x11 rectangular dish, or a 9x9 square pan for this recipe. Pans with straight edges allow easily stacking the ladyfingers. You can also use a round or oval dish of comparable size. You can even use individual dessert cups to make Tiramisu, you will just have to trim the ladyfingers accordingly.
Yes, you can prepare tiramisu 1 day in advance and dust with cocoa powder before serving.
Keep tiramisu in an airtight container in the fridge for up to 5 days (although it is best in the first 2-3 days).
RELATED RECIPES
I am a big fan of Tiramisu, and have a lot of popular Tiramisu recipes! Check these out:
Print
BEST CLASSIC ITALIAN TIRAMISU RECIPE
- Total Time: 4+ 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
- 4 egg yolks
- ¾ cup sugar (165g) - if using egg whites, divide into 2 portions
- 1 tsp vanilla
- Pinch of salt
- 1 ½ cup heavy cream (360g) OR 4 egg whites
Assembly:
- ~30 ladyfingers
- 1 ½ cup strong black coffee
- 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. Set aside
- In a separate heat-proof bowl, add the egg yolks and 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. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
- Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
- In a separate bowl, whip the cold heavy cream until it reaches stiff peaks (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
Mascarpone Cream Option 2: Using egg whites
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside
- In a separate heat-proof bowl, add the egg yolks and half of the 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. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
- Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
- In a separate clean bowl, add the egg whites and remaining sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F. 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
Assembly and serving:
- Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side but you can do up to 1-2 seconds per side) and add a layer of soaked ladyfingers in the bottom of a 7x11" rectangular dish
- Spread on half of the mascarpone cream evenly
- Repeat with another layer of soaked ladyfingers
- Top with the remaining mascarpone cream. You can also pipe it on in dollops
- Cover and refrigerate for at least 4 hours, or overnight
- When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!
Notes
- This recipe ensures eggs are not used raw. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler and whisk everything on the countertop at room temperature
- If using egg whites instead of heavy cream, make sure to use a clean bowl and whisk attachments, as if anything gets into egg whites, they can become hard to whip up
- Read the full blog post above for more details
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Cuisine: Italian
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 🙂
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
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?
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!!