Classic Italian Tiramisu (No Raw Eggs!)

Zoha Malik

by Zoha Malik

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Rated 4.90 out of 5

287 Comments
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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!
Print
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. Mahbouba

    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 🫶🏻

    1. Zoha

      No words to tell you how grateful I am for this love!

  2. Christina

    I tried this & it’s so yum! Keep up the good work Zoha! 😍

    1. Zoha

      Thanks so much, Christina!

  3. Diana

    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!!

    1. Zoha

      YAY! Thanks so much Diana 🙂

  4. Sana

    This is my go to tiramisu recipe! So so good!

    1. Zoha

      Thank you!!

  5. Jessica

    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😅

    1. Zoha

      Love that you made the recipe your own! Thank you Jessica 🙂

  6. Haseeb

    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!!

    1. Zoha

      Thank you so much, Haseeb!!

  7. Aiman Adnan

    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

    1. Mohammad

      You can use cream cheese

    2. Zoha

      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!

  8. Mariya Zoha

    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 🙂

    1. Zoha

      Hi Mariya! It sounds like you may not be whipping the cream long enough. And are you making any ingredient substitutions?

      1. Susan

        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!

  9. Prachi

    I tried making this and it turned out yo be delicious. Loved it.

    1. Zoha

      Thank you!!!

  10. Nawaf

    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!

    1. Zoha

      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 🙂

      1. Jackie

        this recipe is divine and my friends can’t get enough of it. I use the marscapone and cream recipe and bcos my friends are a boozy lot I use half coffee and half coffee liquer for the sponge soak and 3tbs coffee liquer added to the cream mixture. gorgeous. thank you so much for this lovely recipe x

        1. Zoha Malik

          Thank YOU for trying and loving it! Means a lot to me

  11. DeS Rispoli

    Easy to follow except with the whip cream recipe when and where do I put the liquor??

    1. Zoha

      You can add liquor to the coffee soak

  12. Rumana Latif

    Hey Zoha!
    Do the eggs need to be at room temperature or refrigerated?
    Also the whipping cream we get is sweetened, would that work?

    1. Zoha

      Room temp is ideal. You can use that whipping cream but maybe reduce the sugar a bit in that case

  13. Angela Ruiz

    Thanks a lot for sharing!

    1. Sue

      Amazing recipe, got a lot of compliments for this. Clear instructions, highly recommend this as your first attempt.

    2. Zoha

      My pleasure!

  14. Angie

    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.

    1. Zoha

      Right!? Tiramisu is such a simple but delightful dessert. Really happy you liked the recipe

  15. Shehnaz Shaik

    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.

    1. Zoha

      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

      1. Apoorva Uppala

        I’m not able to find the recommended mascarpone. What are some other brand recommendations?

        1. Zoha

          That’s the best one I have found and the only one I recommend. But if you have tried any mascarpone before that worked for you, feel free to use that!

  16. Ambreen F.

    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??‍?

    1. Zoha

      WOOOPPPP WOOOPPP!! Welcome to the tiramisu lovers club!!

  17. Zoha

    Glad you think it’s helpful!

    1. Reena

      After years of hits n misses, I just made the most perfect Tiramisu, absolutely restaurant worthy. Thank you, Zoha. Cant wait to try your other recipes now 😍

      1. Zoha

        AWWW THANK YOU!

  18. Rohma

    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!

    1. Zoha

      This makes me SO incredibly happy. Thank you so much for trying my recipe and recognizing the work that goes into it. <3

      1. Tammi

        Should the eggs be room temperature, or does it matter? Thanks!

        1. Zoha

          It doesn’t make a huge difference either way 🙂

          1. Venti

            Hi Zoha, recipe to says to heat the egg yolk & sugar on double boiler & then to add to the mascarpone cheese.. is it the hot mix or we need to cool it to room temperature before adding ?

  19. Safra

    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.

    1. Prajakta

      5 stars!! Thank you for this step by step tutorial. I have failed at making tiramisu 3 times and this recipe worked perfectly. I did the meringue version. I found hand whisking the yolks and sugar over the double boiled helped get the right consistency.

      1. Zoha

        AWWW thank you SO much!!!!

    2. Zoha

      WUHU!! So glad you enjoyed this recipe.

  20. S Khan

    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!

    1. Silvette

      Oh my goodness! It is the best. divine! decadent. smooth. delicious. everyone loved it! I may double the ladyfinger layer next time.

      1. Zoha

        AWW thank you!!!!

        1. ANNEITA

          You have my kids (including hubby) asking for more and more. I made one and made another the same day. You’re amazing!

          1. Zoha

            Wow, what an absolute honor 🙂

    2. Michelle

      Can this recipe be doubled?

    3. Zoha

      Thank you SO much!! made my day 🙂

      1. Sara

        Use a bigger pan! I was really disappointed that the amo7nt of mixture this recipe calls for could not have possible fit in an 8×9 or 9×9. I hope my over run pan still turns out ok.

        1. Zoha Malik

          Hi Sara. I have never recommended an 8×8″ pan for this recipe – if you see the notes, I’ve specfically noted 8×9.5, 9×9 or 7×11. That being said, of course the height of the dish matters too. If you use a shallower pan, the quantities won’t fit. Not everyone is going to have the same exact dishes available to them, so some judgment is needed, and personally I think it’s ok to have some left over that you can save as a mini serving for yourself.

      2. Jen

        just wondering how does cooking raw egg yolks with sugar for only 2 min kill off any potential salmonella .. ???

        1. Zoha

          Hi Jen! If you use pasteurized eggs it’s no issue. Otherwise you can measure with a thermometer, as long as the mixture reaches 140F it should be good

      3. Julienne

        Hi Zoha, thank you for this great recipe! Wanting to know if you also turn the heat down when whipping the egg whites? For the yolks you specify boiling water then turn the heat down but for the whites you state only to place over the boiling, and we’ve had a couple of misses with the meringue so just want to know it that’s a factor!

        1. Zoha

          Hi Julienne! In a double boiler, once the water is boiling, you should turn the heat to the lowest and the water will keep steaming. If you have issues with whipping meringue it’s more likely you got some grease or yolk into the whites, which prevent meringue from whipping up.

          1. Steph

            When i whisked cold mascarpone, it did not become creamy, it sticked to the whisk instead. It was a bit grainy but once i mixed in the cream, it came out ok but a little more watery. What am I doing wrong?
            But it taste amazing, thank you for the recipe.

          2. Zoha

            Hi Steph! This is an issue with the mascarpone itself, unfortunately. If you see my blog post above, I’ve done a deep dive into the quality of the mascarpone cheese. Sometimes the same brand also has inconsistent quality. If it became grainy immediately, I actually recommend getting a different brand. I’ve had most luck with Galbani

          3. Julienne

            Thanks for your response! We are making for a wedding, quadrupling the amounts but making in 4 batches. I’m on to my third trial tomorrow, cream is better, coffee dipping still an issue as we can’t have it too hard or too soggy! Wish me luck 🤞

          4. Zoha

            Best of luck, Julienne! You got this!!!

      4. Asma

        How much coffee and water should i take to make strong coffee. Please advise?

        1. HANNAH

          Hello dear, I tried to save this recipe: Classic Italian Tiramisu (No Raw Eggs!). but when ai click the save this recipe. There’s no respond and nothing sent to my inbox. Please help. Thanks

          1. Zoha Malik

            Hi Hannah! Can you please check your spam folder or promotions folder?

        2. blanka koci

          I make it in a French press with 1 ½ cup water and 4 tablespoon ground coffee

        3. Teresa Paparone

          Do you have a coffee percolator, because that’s what you need to make strong coffee. Using normal coffee won’t give you the flavour that percolatord coffee gives you.

        4. Saba khan

          Tried this recipe and it turned out amazing.

          1. Brianna

            One of the best tiramisu recipes I’ve made! I’ll be saving this one

          2. Maryl Fernandes

            hey, is it heavy milk cream or whipping cream?

          3. Anna

            How much instant coffee should I add in water?

          4. Zoha

            At least 1 tbsp if not more!

          5. Zoha

            Yay!

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