Classic Italian Tiramisu (No Raw Eggs!)

Zoha Malik

by Zoha Malik

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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. Hilary

    great recipe and excellent notes. I couldn’t work out if you have made your own lady fingers with the recipe you linked? I had a disaster with one type of bought ladyfingers, they NEVER softened even after the dipping and the assembly and standing, and even the leftovers! I bought a different make the next time.

    1. Zoha

      Hi Hilary, thank you so much! I have tried my own ladyfingers and can share the recipe in the future, but haven’t had any issues with storebought! I usually get the brand vicenzovo

  2. Rose

    HI just trying this recipe and the heavy cream is watery any suggestions

    1. Zoha

      Hi Rose. Make sure you’re using chilled heavy cream or heavy whipping cream, and keep whisking until it becomes thicker and holds shape. Sometimes it cane take a long time.

      1. rose

        I have tried this 4 times and it came out amazing twice. The last two times it came out very runny. So I hand wisk the eggs and sugar for exactly 2 min by hand, the whipping heavy cream is watery I tried putting it in the freezer it helped but not to were I need to be the last time the mascarpone cheese was water too should I hand mix that.

        1. Zoha Malik

          Hi Rose! It sounds like the issue is your heavy cream being watery. What kind of heavy cream are you using? Are you whipping it with a hand mixer? How long?

  3. Beenish Ismail

    Zoha this came out delicious! Perfect consistency. Unfortunately where I’m based now, we had shortage of mascarpone cheese so ended up making it at home. Taste Even better! I used the recipe with fresh cream and skipped on egg whites. X next time will remember to add 4 tbsp coffee, I don’t know why I used 4 tsp 🤣

    1. Zoha

      WOW, you need to teach us all how to make mascarpone!

  4. B Nakhleh

    Never made tiramisu before, but I’m an intermediate/advanced hobby baker and decided to make tiramisu for a charity auction. This recipe was super simple and quick to put together, and it’s very yum 😛😛😛

    1. Zoha

      SO thrilled to hear that, thank you!

  5. K Johnson

    10 minutes is nowhere close to accurate on this. 30 if you have some facility in the kitchen

    1. Zoha

      Nowhere have I said 10 minutes so I am not sure what you’re talking about?

  6. Erica

    Fantastic, the guidance with this recipe was so helpful. I used the double broiler method for the eggs and the frosting turned out great. can’t wait to follow more of your recipes!

  7. Chris

    Whipped cream version is not tiramisu, that is just a tiramisu inspired dessert. They are not the same, at all.

  8. John

    I am making a triple batch and am wondering how long you suggest double boiling the egg yolks and sugar mixture?
    Thank you!

  9. Yasotha

    Made this for a family get together and it was a hit! Followed the instructions to a T. Thank you for this wonderful recipe.

  10. Tiffany M Sloan

    The best tiramisu I’ve had outside of Italy. For my birthday, my mom and I made a gluten-free version with Schär-brand savoiardi, and I used heavy whipping cream instead of egg whites. I also used Galbani marscapone, which was the perfect choice. I used 1/3 sugar and 1/3 erythritol in the egg mixture. I chose a local brandy for the alcohol. I’m so glad I made this recipe, and I’m glad I followed the recommendations from the recipe’s creator. This recipe was very easy to customize to our specific needs and tastes. Truly 5 star!!!

  11. Sarah Madden

    I made this recipe for the first time for an Italian themed potluck at my work today. It was a big hit! It’s the best Tiramisu I’ve ever had! Thank you so much for sharing your recipe and all your detailed tips! Love, Love, Love! ❤️❤️❤️

  12. Rose

    I haven’t tried it yet but it looks amazing. You have laid out all the instructions perfectly and I am so excited to try it. I am making this for a special occasion and I’m sure it’s going to be amazing! Thank you so much and I can’t wait to make it!

  13. P

    Salam Zoha!!
    I pray you are well. I’m a little confused in your video you use one 8 oz pack but say 16 oz of mascarpone cheese. Is it only one 8 oz pack or 2 packs of 8 oz of mascarpone cheese. I noticed with one pack the mixture is runny but with two packs it comes out too thick please could you kindly clarify the proper amount? Lots of love and prayers for baby Mikael

  14. Jason

    Made this today. Tweaked it a bit: Bought a small full-strength black coffee from McDonald’s (don’t judge, I was lazy and didn’t want to make it myself). Added 2 tablespoons of granulated sugar to the warm coffee before dipping the ladyfingers. And I whipped the heavy cream until it was medium peaks, then added a teaspoon of vanilla and a 1/4-cup of sugar, and beat it for another minute.

    Best. Tiramisu. Ever.

    Waited an hour before trying it, but the ladyfingers weren’t quite ready. Another 90 minutes, and it was perfect. We ate nearly the whole pan in one day. It’s so good!

  15. ELIZA

    my Nonna’s recipe uses whipped topping, not heavy cream. we cooked the egg yolks and sugar just til it was warm to the touch. then beat that til light and fluffy,then add the marscapone and cool whip. we also used espresso coffee and 1/2 cup armeretto to dip or brush onto the lady fingers. it different than any other tiramisu I’ve ever had. so good! its a northern Italian recipe so maybe thats why we use the amaretto lol.

  16. Fatema

    Hi Zoha. My egg and cheese mixture with cream was runny. Not as thick as it is in the video. My sabayon was a little runnier than yours. Where have I gone wrong? I put it on the double boiler for 2 mins as instructed

    1. Zoha

      Hi Fatema, it is likely just due to the size of the eggs or the mascarpone you used. It’s likely ok to proceed anyway as the tiramisu will thicken in the fridge

  17. Apoorva Uppala

    Is it ok to make half the recipe. Because I think this would make too much tiramisu . 🙈🙈🙈

    1. Zoha

      Yes!

  18. Juweriya

    LOVED IT

    1. zahra

      hi zoha! im an avid follower of your recipes and appreciate all the passion and love you put into your recipes. i always gravitate towards your tiramisu recipe however i have this recurring issue . The cream does not seem to be enough for my dish and i have to quickly whip up some more heavy cream to complete the top layer. Im using the same size dish so indont know whats going on. if this happens again, what can i do to ensure that i have enough cream

      thanks

      1. Zoha

        Hi Zahra! It sounds like maybe your dish is bigger or your first layer of cream is too thick. Have you tried dividing the cream into 2 halves before you layer to ensure you don’t run out?

  19. Gigi

    First time making tiramisu and it turned out amazing! Tastes just like the tiramisu I had in Italy. My family and friends were blown away when they tried it. Thank you so much for sharing your recipe and making it easy to follow 🙂

    1. Zoha

      AWW thank you!!

  20. Candice

    Where do you find Galbani mascarpone? I cannot find it anywhere

    1. Zoha

      I’ve found it in many mainstream grocery stores, such as Safeway!

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