Authentic Italian Tiramisu

Enjoy the authentic tiramisu recipe for the most loved Italian cake in the world. The original version of this spoon dessert is made with eggs, mascarpone, a layer of ladyfingers dipped in coffee, and a bitter cocoa sprinkle.

Being the most famous dessert in the world, the origin of tiramisu remains very uncertain.

There is still a discussion about where tiramisu was born. Was it in Tuscany, Piedmont, Friuli Venezia Giulia, or Veneto? Each region claims that they "invented" this delicacy.

Jump to:

• Why you should try this recipe
• Tiramisu ingredients
• How to make tiramisu
• Recipe variations
• Storing and feezing
• Expert tips
• Frequently asked questions
• Need to adjust your baking pan size?
• Recipe card
• Comments

According to the modern version, the iconic Italian dessert was probably invented by Ado Campeol, the owner of a historic restaurant in Treviso. In Italian, the word tiramisù translates to "pick me up" or "cheer me up."

Almost every household and pastry chef in Italy has its own recipe for tiramisu.

The recipes vary depending on how they are made - with egg yolks, with egg whites, with tempered eggs, with or without whipped cream, with or without alcohol, etc.

But what is the authentic tiramisu recipe? The ingredients and method are the keys to the tiramisu authenticity.

Originally, the Italian tiramisu was made with raw eggs ("uncooked eggs"), mascarpone, alcohol (modern addition to the recipe), coffee, and cocoa powder. 

So the real Italian tiramisu recipe for a classic Italian dessert is finally here. It is also called the true Italian grandma’s tiramisu.

There are good alternatives to this recipe: it isn't hard to find an egg-free or "cooked" version of the dessert.

Why you should try this recipe

• This recipe is the traditional tiramisu recipe for an Italian classic. However, plenty of twists exist to make it your own with variations in flavor and ingredients.

• However, its core remains unchanged. So if you want to enjoy an authentic experience - try making this. You will be taken on a journey of pure deliciousness with this divine dessert.

• Layers of coffee-dipped ladyfinger cookies, rich, creamy mascarpone cream, and bitter cocoa powder will please your taste buds.

• Finally, who doesn't love a no-bake dessert that only takes 20 minutes to make? This one is perfect if you want something sweet but don’t have the time.

Tiramisu ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Extra Tip: Use extra-fresh eggs and mascarpone (with a long expiration date).

• Espresso: real espresso made with your own espresso machine or picked at the local coffee shop is the classic used to make the dessert. You can replace this with high-quality strong coffee if desired.

However, if you want your tiramisu on point with its original Italian counterpart, never use instant coffee instead of espresso. If you don't want any caffeine in your tiramisu, use decaf coffee.

The coffee should be cooled in the fridge before dipping the cookies: it prevents cookies from going to mush. And it must be unsweetened since the tiramisu is sweet on its own.

• Ladyfingers: use store-bought ladyfingers, also known as savoiardi biscuits, or make them yourself. They are usually sold in grocery stores, often in an international section.

The recommended brands for Italian ladyfingers are Forno Bonomi, Balocco, or Matilde Vicenzi. You can buy them on Amazon, and the crispy ladyfingers cookies (not cake-style) are perfect. If you want to make a gluten-free tiramisu dessert, choose gluten-free ladyfingers.

• Eggs: only use pasteurized eggs at room temperature to make the dessert. While shopping, look for the word "pasteurized" on the cartoon box: it might be written with small letters and hard to locate.

Since they will not be cooked, also opt for extra-fresh eggs (with a long use-by date), better organic, or at least free-range.

If you can't purchase pasteurized eggs at your grocery store, pasteurize eggs yourself. It takes 13 minutes from start to finish.

Also, follow these rules on how to work with eggs:

• Make sure to clean eggs with a dry cloth (not by washing), crack them on a flat surface (not on the edge of the bowl), and wash your hands before and after touching them.
• While separating egg whites from the yolks, ensure that they are never in contact with the external part of the shell. Use an egg separator to perform this step.

With leftover egg whites, you can make French financiers or coconut macaroons.

Attention: the classic tiramisu dessert is made with raw eggs, which could be considered unsafe, especially for kids and pregnant women.

If you want to enjoy this treat without worrying about safety issues, make the tiramisu with pasteurized eggs ("cooked" eggs) or eggless tiramisu.

• Sugar: the recipe calls for granulated sugar, although caster sugar or baker's sugar works better since they dissolve faster.

• Mascarpone cheese: Italian cream cheese is essential to make the classic tiramisu. Please pay attention to the expiration date (it has to be long enough): the fresher the mascarpone, the thicker the tiramisu cream.

If you live in the United States, opt for the Galbani brand; Bel Giosi and Vermont Creamery are ideal for tiramisu too.

If you cannot find mascarpone, replace it with cream cheese. The tiramisu cream's flavor and consistency will be different, but it will work.

• Marsala: use Marsala or Amaretto to make the authentic tiramisu. If you don't want any alcohol, omit this ingredient and use only espresso. 

• Cocoa powder: choose a good quality unsweetened cocoa powder to dust the top of the dessert.

How to make tiramisu

Prepare the coffee and cool it in the refrigerator. Using an egg separator, separate the egg whites from the yolks.

To make the tiramisu cream, in a clean medium bowl, whip the egg whites and half of the sugar with an electric mixer until stiff peaks (photo 1).

In a separate bowl, whisk the raw egg yolks with the remaining sugar at medium-high speed for about 5 minutes. The mixture will whiten and double in volume (photo 2). 

This step is essential: the grains of sugar should be dissolved, and the mixture has to fall heavily from a spoon.

In a large mixing bowl, loosen the cold mascarpone (right from the fridge) with a fork, add Marsala, and whip until creamy.

Pour the egg yolk mixture into the cheese mixture and mix gently with a rubber spatula. Take your time to combine ingredients well from the bottom to the top (photo 3).

Once the mascarpone mixture is homogeneous, add the whipped egg whites in three times (photo 4).

Always mix gently from the bottom up to avoid deflating the cream.

To assemble the tiramisu, pour the cold espresso into a shallow bowl or dish.

Quickly dip ladyfingers (1 to 2 seconds) in the coffee and place them in an 8-inch/20 cm square baking dish, creating a base.

If necessary, cut ladyfingers with a serrated knife to avoid creating spaces at the bottom of the dish. Also, try to arrange cookies in one direction.

Alternatively, place the cookies at the bottom of the bowl and brush on the coffee. This trick controls how much coffee gets on the ladyfingers.

Using a piping bag fitted with Ateco plain pastry tip 809 or a spoon, add a piped or even layer of the mascarpone cream.

Then cover the cream with the second layer of soaked sponge fingers (photo 5). With a piping bag, pipe a decorative pattern on top of the cookies (photo 6).

Cover the dish with a lid, plastic wrap, or aluminum foil and refrigerate for 4 to 12 hours.

Before serving, use a fine-mesh sieve for dusting cocoa powder (make a light veil) over the top of the tiramisu.

Serve well chilled. Slice tiramisu into servings with a sharp knife, clean it between the cuts or scoop it onto plates. A metal serving spatula helps remove the slices.

Recipe variations

Tiramisu is a classic Italian dessert that has been enjoyed worldwide for decades.

But what if you allow the traditions to fly, creativity to take off, and the palate's pleasure to fly away?

The beautiful presentation and sophisticated flavors make it seem like anything is possible with this Italian dessert. The ingredients change depending on which flavor you want to make.

• Try to replace ladyfingers with delicate Italian pavesini biscuits, pink champagne biscuits, shortbread cookies, Oreos, slices of pandoro, or even French toast. Or alternate layers of sponge biscuits with speculoos cookies, making a decadent speculoos tiramisu.

• Then give the traditional Marsala a way to cognac, dark rum, brandy, whiskey, Amaretto, Irish cream, Grand Marnier, or coffee-flavored liqueurs such as Kahlua, Tia Maria, and Disaronno.

Wouldn't it also be great if you could flavor your tiramisu with flavored coffee? And what do you think of the coffee taste disappearing from the recipe at all?

• You can dip spoon cookies in milk, fruit juice (for example, red fruit, pineapple, orange, etc.), or a mix of equal amounts of maple syrup and water.

• The delicious and mouthwatering addition of Nutella, fruit confit, or caramelized bananas on the layer of the soaked biscuits seems to be the perfect twist on the classic dessert.

• If desired, you can go for the simple grated chocolate or coffee powder layer.

• And the addition of fruit, such as figs or strawberries, as a layer over the cream, upgrades the traditional tiramisu to fruit tiramisu.

• Finally, what if you could play with dishes to make your favorite dessert? Use a square, rectangular, or oval dish, glass, or ceramic. If aesthetics are important, opt for a clear dish (for example, a trifle bowl), so you can see the layers.

• Don't hesitate to make and serve your tiramisu in individual cups: either verrine or ramekins. Whether you are hosting a large gathering or want an individual serving size - this style will be sure not to disappoint.

• You can decorate the top of the tiramisu with grated dark chocolate or chocolate shavings.

• Finally, if you are a fan of zesty desserts, you will love this tangy twist on a classic - Limoncello tiramisu.

Storing and feezing

Cover your dish tightly with a lid or plastic wrap to store tiramisu. Keep in the fridge for up to 24 hours.

If tiramisu is made with "cooked" eggs (at 250 degrees F/121 degrees C), it is possible to extend the storage time for up to 2 days.

Can you freeze tiramisu? Yes, absolutely. Wrap the dessert (without cocoa powder) with cling film twice, then aluminum foil, and freeze it for two weeks.

When ready to serve, thaw it out in the fridge for about 2 hours and sprinkle it with cocoa powder.

Expert tips

• Sweeten the coffee according to your taste if desired.
• Dip the cookies one at a time. Don't dip ladyfingers longer than 2 seconds to prevent them from getting too soaked and crushed. To test, try to dip one cookie and bend it in half: the center of the cookie should still be somewhat dry. Remember: too much liquid soaked will result in a mushy dessert!
• Try a crisscross with ladyfingers in layers: they will look pretty when you cut them.
• If desired, you can opt for a single layer of cookies and a cream layer.
• The sign of the tiramisu authenticity is placing biscuits face down (flat side) against the bottom of the dish. It is up to you to follow this rule.
• Before serving, the minimum chilling time is a couple of hours, better 3 to 4 hours.
• Don't sprinkle cocoa powder before refrigerating the tiramisu cake: cocoa powder will darken as it soaks into the mascarpone cream.
• If you want your tiramisu to remain presentable over the hours, sprinkle icing sugar before applying cocoa powder.
• Store the leftover tiramisu covered with cling film in the fridge.

Frequently asked questions

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.