Classic Italian Tiramisu (No Raw Eggs!)

Zoha Malik

by Zoha Malik

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Rated 4.90 out of 5

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This is, without question, the best Classic Italian Tiramisu you’ll ever make. I first learned this recipe from a chef-led Tiramisu class in Italy, and have spent 3+ years perfecting it. Made without raw eggs, it is unbelievably creamy, has the perfect ratio of ladyfingers to mascarpone cream and an irresistible flavor that lets the coffee shine. Easy, no-bake, and an absolute crowd-pleaser.

A partially eaten slice of tiramisu sits on a wavy white plate, topped with cocoa powder. Tiramisu looks very smooth and creamy, with a fork resting nearby.

My recipe even lets you pick between whipped cream and egg whites (although I am team cream!) and comes with step-by-step photos. And, being the perfectionist I am (if you saw me on Next Level Baker with Gordon Ramsay, you’d know), I am also sharing my insider tips – from the only brand of mascarpone I trust to my favorite dish for the perfect slice.

“The best tiramisu I’ve had outside of Italy. I’m so glad I made this recipe, followed the recommendations. It was very easy to customize to our needs and tastes. Truly 5 star!”

– Tiffany, ★★★★★

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, runny or split.

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 – both whisked for 30 seconds straight from the fridge. As you can see, the BelGioioso mascarpone is grainy and split, while the Galbani mascarpone is creamy, rich and smooth.

side by side pictures of 2 different types of mascarpone cheese, one is grainy and one is smooth

Egg whites or whipped cream? You pick!

I know whipped cream vs egg whites is the great debate of tiramisu, but I am here to assure you there isn’t a right answer – it comes down to your preference. Good news is, my recipe provides both options for you!

  • Egg whites: Authentic Italian tiramisu is made with whipped egg whites for a light, airy texture. The benefit of this method is that it uses the whole egg instead of just egg yolks. On the flip-side, it is more time consuming (especially if you want to cook the egg whites), more failure prone, and doesn’t store too well. Tiramisu made with whipped egg whites can start to “weep” after a day. Plus, 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 creamier tiramisu that stores better for longer. The only “downside” is having extra egg whites left over

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).

A close-up of a tiramisu dessert in a glass dish, with a square piece removed, showing layers of cream, coffee-soaked ladyfingers, and cocoa powder dusted on top. The layers are even and the cream looks smooth and creamy

Step By Step Photos

The detailed recipe is in the recipe card below, but here is an overview of the method with photos so you can visualize everything:

A glass bowl with egg yolks and a mound of white sugar inside, placed on a light countertop

Add the egg yolks and sugar to a heat-safe bowl.

A glass bowl filled with creamy yellow egg yolks and sugar mixture is being mixed with electric beaters. Ingredients and a kitchen towel are visible in the background.

Place on a double boiler (not pictured), and whisk on medium-high speed for 2 minutes until the mixture looks light, fluffy and ribbony. This mixture is called the “zabaglione”.

No raw eggs

While traditional Italian recipes use raw eggs, I know many people don’t love that. That’s why I whisk the yolks and sugar over a double boiler – the steam heats the yolks and eliminates their raw smell. If you want to be extra safe, use a thermometer to ensure the mixture reaches 160F (both egg yolks and whites, if using).

However, you can skip the double boiler and whisk on the counter if you don’t mind raw pasteurized eggs. You can also try the simpler, egg-free mascarpone cream I use in my Easy Chocolate Tiramisu recipe!

A wooden bowl filled with smooth, creamy whipped mascarpone cheese rests on a countertop

In a separate bowl, whisk the mascarpone cheese until creamy.

A wooden bowl filled with a creamy yellow egg yolk mixture, dollops of mascarpone cheese, and a sprinkle of vanilla in the center, sits on a light countertop

Pour the egg yolk mixture (zabaglione) onto the mascarpone cheese along with salt and vanilla.

A wooden bowl filled with smooth, creamy yellow mascarpone and egg mixture sits on a countertop, with some batter splattered along the sides of the bowl

Whisk on medium speed until the ingredients are just combined.

A glass bowl filled with smooth, whipped crea and a pink spatula resting inside, on a light-colored countertop.

Separately, whisk the heavy cream to medium peaks (if using egg whites, whisk them with sugar until they form a glossy meringue instead).

A pink spatula folds whipped cream into a bowl of yellow mixture in a wooden mixing bowl.

Add the whipped cream (or meringue) to the mascarpone mixture.

A close-up of creamy mascarpone cream for tiramisu being stirred with a pink spatula in a brown mixing bowl.

Fold gently until the ingredients are just combined and you have a smooth, creamy mixture.

A glass dish filled with ladyfinger cookies arranged in neat rows

To assemble, dip the ladyfingers one by one in the coffee (just 1-2 seconds) and layer them on the bottom of your dish.

A hand uses a pink spatula to spread creamy mascarpone cream over a baked dessert in a glass dish, perfect for elevating your next tiramisu recipe.

Spread on half of the mascarpone cream.

A glass dish filled with neatly arranged ladyfinger biscuits. The biscuits are golden-brown and sit atop a creamy layer beneath.

Add a second layer of the coffee-soaked ladyfingers.

A glass baking dish filled with a smooth, creamy, pale yellow mascarpone mixture

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.

I also highly recommend checking out my Triple Chocolate Tiramisu, which adds chocolate to this already incredible dessert and is SO indulgent.

My favorite 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! And if you want to be even more obsessive, you can use this stainless steel spatula with straight edges for the perfect square slices.

A glass dish of tiramisu with a missing corner, revealing layers of cream, coffee-soaked ladyfingers, and cocoa powder dusted on top

A few more tips before you make it

  • 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
  • Be careful if adding rum. I keep my tiramisu alcohol free, but you can add rum, divided between the mascarpone cream and the coffee soak for the ladyfingers. My only caution here is to start low and taste so you don’t end up with too boozy of a tiramisu
  • 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. I highly recommend dipping 1 ladyfinger as a test first. 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!
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A close-up of a slice from a classic tiramisu recipe with two creamy layers and cocoa powder on top, showing a bite taken out of one corner. A gold fork rests nearby on a light plate.

Classic Tiramisu (Learned In Italy!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 107 reviews

The Tiramisu recipe I learned in Italy – with egg white and whipped cream options, no raw eggs, and the only mascarpone brand I recommend. Creamy, light and perfectly sweet.

Yield:10 servings

Prep Time:
20 mins
Chilling Time:
6 hrs
Total Time:
6 hrs, 20 mins

Ingredients

Mascarpone cream:

  • 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites

Assembly:

  • 30–36 ladyfingers*
  • 1 1/2 cup strong black coffee, room temperature (360g) – I make mine in a French press with 1 1/2 cup water and 4 tbsp ground coffee*
  • 2 tbsp cocoa powder to dust

Instructions

  1. Mascarpone Cream Option 1: Using heavy cream (recommended)
  2. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
  3. In a separate heat-proof bowl, add the egg yolks and 2/3 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 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
  4. 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)
  5. In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix
  6. 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
  7. Mascarpone Cream Option 2: Using egg whites
  8. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
  9. In a separate heat-proof bowl, add the egg yolks and 1/3 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 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
  10. 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)
  11. In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk for about ~5-8 minutes until the sugar feels dissolved (the mixture will be very frothy). Remove from heat and keep whisking until a glossy, stiff and opaque meringue forms. Take care not to over whisk as that can cause the meringue to separate*
  12. 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:

  1. 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 8×9.5″ rectangular dish*
  2. Spread on half of the mascarpone cream evenly
  3. Repeat with another layer of soaked ladyfingers
  4. Top with the remaining mascarpone cream
  5. Cover and refrigerate for at least 6 hours, or ideally overnight
  6. 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 3/4 cup of sugar, but have since found that it is even better with just 2/3 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 1/2 cup water and 4 tbsp ground coffee
  • Cooking eggs: This recipe ensures eggs are not used raw by using a double boiler (for both egg yolks and egg whites, if using option 2). If you want to be extra cautious, use a thermometer and ensure the temperature reaches 160F for both. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler completely 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 8×9.5″ rectangular dish, but you can also use a 7×11″ dish, a 9×9″ 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 1/4 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). Tiramisu with whipped cream stores better than tiramisu with egg whites!

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Comments

  1. Tiffany

    Hey Zoha! I made your tiramisu once, and it turned out perfect! But when I made it again today and took it out of the fridge after 7 hours, the cream was VERY liquid. It was literally cream soup with lady fingers- still tasted amazing, though. Do you have any idea why that happened?

    1. Zoha

      Hi Tiffany. did you use any different ingredients?

  2. Aayma

    Not enough people are making this recipe even though this is so EASY! AND SUCH A Great Crowd Pleaser. This is the only Tiramisu recipe I follow it was so good that it inspired me to make Tiramisu Cookies that taste similar to a Tiramisu but in a cookie shape 😋

    1. Zoha

      AWW, i am so pleased to read this – thank you!

  3. Winey

    Perfect the first try! Bless you, Zoha!

    1. Zoha

      WOOO!

  4. Anna

    This is my go-to, I’ve made this multiple times and it’s wonderful every time.

    1. Zoha

      Woo!

  5. Chris Mitchell

    I made this for my partner’s birthday and it came out perfect, thank you so much! It is delicious! I am not a baker or very skilled at cooking but you made it so easy to understand the directions.

    1. Zoha

      So happy to hear this! your partner is lucky 🙂

  6. Hiba

    I’ve tried multiple tiramisu recipes but none hit the mark as this one!! Such accurate ratios. So easy to make. Tastes as goood as the authentic Italian tiramisus!!

    1. Zoha

      AWW THANK YOU!

  7. Mahum Hussain

    Hi Zoha If I don’t have an espresso machine and want to use instant coffee instead, how many tablespoons should I use? Thank you!

    1. Zoha

      HI Mahum! I’d suggest at least 4 tsp per cup

  8. SUE STORCH

    Tasted like whipped cream cake

  9. Luann martelli

    I’ve made many tiramisu recipes and this so far is my favorite. I did use the whipped cream. I added a little coffee liqueur, and I did not heat the eggs so good

    1. Zoha

      Delicious! Thank you

  10. Ava Ferrandiz

    This recipe is so good bro I actually felt a tear run down my leg…. Second time making it for my grandma because she request it for her birthday 😛

  11. Renee

    THIS IS THE BEST RECIPE EVER. SUPER EASY AND SO YUMMY. IM LITERALLY CREAMING AND SCREAMING OMFG

  12. UB2004

    It tasted delicious but unfortunately the cream was runny and did not set. I wouldn’t not recommend unless you are a very experienced cook.

  13. Tiffany

    I’m so excited to try this, but I’m not gonna use the double boiler (that’s a little hard for me). Does just whisking it on the countertop affect the creaminess or lightness?

    1. Luann martelli

      some people are afraid of the raw egg. I did not heat it and it was delicious!

  14. Kristen

    Hi there! Trying this for Christmas. One question: do you need to let the egg and sugar mixture cool before adding to the mascarpone? Thanks so much!

  15. Dina

    Can I half this recipe???

  16. Mahum Hussain

    Good morning! I hope you’re doing well. I’m not sure if you’ll see this, but I had a quick question about your tiramisu recipe. If I don’t have an espresso machine and want to use instant coffee instead, how many tablespoons should I use? Thank you!

  17. Elizabeth Shelton

    beautiful! i used the mascarpone cheese you didn’t recommend but it still turned out good 🙂

    1. Zoha

      Some batches are better than others! Glad it worked out for you 🙂

  18. Dylan

    11/10 make this for your partner, family, neighbours and colleagues. Even strangers deserve some. This is world peace in a dish.
    Very easy to make and tastes incredible!

    1. Zoha

      Aw, thank you so much, Dylan!!

  19. Z

    If it was transported on around an hour and a half drive do you think it will get soggy/bad after freshly chilled in the fridge for 6hours?

    1. Zoha

      Hi there! It should be ok if the car isn’t warm, and then re-chill once you get there!

  20. Shama shaikh

    hey am going to try this tiramisu recipe soon . just one question when you mean heavy cream is ot dairy or non dairy. in India we get 35% dairy whipping cream will that work

    1. Zoha

      Yes, that will be perfect!

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