Tiramisu
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Make a restaurant-quality tiramisu at home with layers of espresso-soaked ladyfingers and a rich mascarpone filling—it’s the ultimate pick-me-up dessert!
Tiramisu, which means “pick me up” in Italian, is a luscious Italian dessert made by layering boozy espresso-dipped ladyfingers with a rich combination of mascarpone cheese, eggs, sugar, and cream. It is then finished with a dusting of cocoa powder and left to chill overnight before serving. You might think that such an impressive dessert would be difficult to make, but that’s not the case at all! While tiramisu looks fancy, it’s surprisingly easy to make—essentially an Italian version of a no-bake icebox cake. With just a few simple ingredients and easy assembly, you can recreate this restaurant-worthy tiramisu recipe at home.
“This recipe is the real deal…Definitely the best tiramisu out there!”
What You’ll Need To Make Tiramisu
- Instant Espresso Powder/Granules: Provides the rich coffee flavor that’s a key component of the dessert’s taste.
- Dark Rum: Adds depth and complexity to the dessert and enhances the flavor of the espresso.
- Egg Yolks: Create a luscious and creamy custard filling, essential for the texture and richness of the tiramisu. Because the recipe is made with raw egg yolks, use only fresh, properly refrigerated, and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell.
- Sugar: Sweetens the mascarpone filling and balances the bitterness of the espresso.
- Mascarpone Cheese: Forms the decadent and creamy layer that makes tiramisu so irresistible. Look for the BelGioioso brand; it’s widely available and has a thick texture that’s ideal for making tiramisu.
- Vanilla Extract: Adds depth of flavor and enhances the overall aroma of the dessert.
- Heavy Cream: Incorporates air into the mascarpone mixture, contributing to its light texture. It should be very cold, so leave the whipping cream in the fridge until you’re ready to use it.
- Unsweetened Cocoa Powder: Dusts the top layer of the tiramisu, providing a bitter chocolate contrast to the sweetness of the filling.
- Savoiardi Biscuits or Crisp Ladyfingers: Serve as the base of the dessert, soaking up the espresso and rum mixture to create the iconic layers of tiramisu. Avoid the soft cake-like ladyfingers (typically found in the bakery section of supermarkets).
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Mix the boiling water, instant espresso, and ¼ cup of the rum in a shallow bowl. Set aside and allow to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg yolks with the salt and ⅔ cup of the sugar.
Beat on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes.
Add the mascarpone, vanilla, and remaining ¼ cup of rum.
Beat until the mixture is smooth, about 1 minute.
Using another bowl of your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to overwhip the cream; otherwise it will curdle.
Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture to the whipped cream just until combined.
Add the remaining egg-mascarpone mixture into the whipped cream.
Fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside.
Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9×13-inch ceramic or glass baking dish.
One at a time, dip the ladyfingers into the espresso mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.
Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer.
Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder.
Repeat with another layer of soaked ladyfingers.
Then top with the remaining mascarpone mixture.
And finally dust with the remaining 1 tablespoon cocoa powder.
Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold.
Frequently Asked Questions
If you don’t have two bowls for your stand mixer, no worries—just use an electric hand mixer and two separate bowls.
Sure! The tiramisu can be made up to two days ahead of time and stored, covered, in the fridge.
Yep, tiramisu can also be frozen for up to 1 month. Just thaw it overnight in the refrigerator before serving.
Yes, you can replace the rum in the coffee mixture with water and omit the rum in the cream mixture.
Video Tutorial
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Tiramisu
Make a restaurant-quality tiramisu at home with layers of espresso-soaked ladyfingers and a rich mascarpone filling—it’s the ultimate pick-me-up dessert!
Ingredients
- 2 cups boiling water
- 3 tablespoons instant espresso powder/granules
- ½ cup dark rum, divided
- 6 large egg yolks, at room temperature
- ¼ teaspoon salt
- 1 cup sugar, divided
- 1½ pounds mascarpone cheese (three 8-oz containers), cold (see note)
- 1½ teaspoons vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons unsweetened cocoa powder
- 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers (see note)
Instructions
- In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum. Set aside and allow to cool to room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes. Add the mascarpone, vanilla, and remaining ¼ cup of rum and beat until the mixture is smooth, about 1 minute.
- Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to over whip the cream; otherwise it will curdle.
- Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside.
- Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9x13-inch ceramic or glass baking dish.
- One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.
- Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer. Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder.
- Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold.
- Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell. If you’re nervous about using raw eggs, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
- Note: It’s important to use a thicker brand of mascarpone cheese, otherwise you may end up with a runny filling. The best brand is BelGioioso, which is widely available at most large supermarkets. Do not use the Whole Foods brand; it is too soft.
- Note: Be sure to use crisp ladyfingers, aka Savoiardi biscuits — not the soft cake-like ladyfingers sold in the bakery section of the supermarket.
- Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (14 servings)
- Calories: 428
- Fat: 30 g
- Saturated fat: 16 g
- Carbohydrates: 31 g
- Sugar: 17 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 369 mg
- Cholesterol: 148 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn, can I cut this recipe in half and do an 8 inch square pan
Sure, Carol, that’s fine. Enjoy!
can we use a double boiler to cook the eggs?
I would like my high school students to make this with just espresso
is there a second option that I can give them?
such as orange juice or hot chocolate instead?
I’ve never tried heating up the eggs like that before using them in tiramisu so I can’t say for sure, but I think it would work. And okay I’d replace the rum in the coffee mixture with water and omit the rum in the cream mixture. Hope everyone enjoys!
I make a zabaglione in my tiramisu. That’s egg yolks, sugar, and Marsala wine cooked in a double boiler.
Can the espresso and water be replaced with freshly brewed espresso? I’d like to try it, but I greatly prefer real coffee to instant.
Yep that’s fine!
Hi Jenn,
If I wanted to make a smaller amount in an 8×8 pan instead of the 9×13, do you think I should reduce the recipe by half, or should I make 3/4 of the recipe just to make sure I have enough of everything to layer properly? Thank you, I’m excited to make this!
Hi Lesley, I think halving the recipe will work in an 8×8. Please LMK how it turns out!
Hi Jenn,
I did cut the recipe in half to make an 8×8 pan of tiramisu, and for the cream and egg/mascarpone mixture half a recipe worked perfectly! I did end up needing more of the water/espresso/rum mixture since the cookies soaked it up quickly, even when I soaked them for only 1 second. So, half a recipe for the whipping cream and egg/mascarpone portion, but more like 2/3 of the recipe for the coffee is what I ultimately needed. I gave this as a gift so I didn’t get to try it for myself, but I was told that it had a light and creamy texture with great flavor. Thank you!!
Well I successfully made a half recipe of this delicious desert (only 2 here) by simply following the easy to understand instructions,ended up using two 8 oz. tubs of Belgiosio Marscapone without any issue.The 24 hour waiting is the hardest part.
Jenn, if making the day before, should I wait and dust with the cocoa until before serving?
Hi Carol, no need to wait. The cocoa does get a little darker as it sits, (but I like the way that looks). Hope you enjoy if you make it!
This recipe is perfection! I used pasteurized eggs to eliminate any concerns. This is now my go-to tiramisu recipe!
Hi Jenn, any way to omit the rum? You
Yes, I’d replace the rum in the coffee mixture with water and omit the rum in the cream mixture. Enjoy!
You might try rum flavored extract.
Hi Jenn, are the egg yolks essential? – can they be replaced with something else maybe?
Hi Kez, they are essential here and there’s no real substitute for them — sorry!
Kez, there is a recipe with no eggs, just whipping cream on Tastes Better from Scratch
Maybe not as authentic, but yummy
Kez, you can cook the egg yolks in a zabaglione if raw is the issue. That’s what I do.
Is it possible to make this without real rum for people who don’t do alcohol?
Sure, Suzette. I would replace the rum in the coffee mixture with water and just omit the additional rum in the cream mixture. It will still be delicious.