This traditional tiramisu recipe is a no-bake dessert made of layers of coffee-soaked ladyfingers, cloud-like mascarpone cheese filling, and finely grated semi-sweet chocolate.
Jump straight to the recipe!
I love tiramisu in the summer because it is the perfect no-bake dessert! Tiramisu has two main components to it - ladyfingers soaked in a coffee/liquor mixture, and a creamy mascarpone cheese filling. It has a hint of chocolate from the chocolate shavings on top. Tiramisu is a dreamy, light and super satisfying dessert!
Ingredients
- Egg yolks - you will need 5 for this recipe
- Granulated sugar
- Mascarpone cheese
- Heavy whipping cream
- Ladyfingers - use Savoiardi Italian style ladyfingers. Cake style ladyfingers get too soft. You can also make your own ladyfingers.
- Strong coffee
- Coffee flavoured liquor - or you can use rum or brandy. You can also omit the liquor.
- Semi-sweet chocolate - if you prefer to use cocoa powder, use 1 -2 tablespoons.
Instructions
Pour 1-inch of water into a small saucepan and bring it to a boil. Whisk egg yolks and sugar in a mixing bowl and place on top of the saucepan to make a double broiler. Whisk constantly to cook the egg yolks for about 10 minutes. The egg yolks will increase in volume and lighten in colour. Remove it from the heat and whisk until it has cooled to room temperature.
Stir the room temperature mascarpone cheese into the egg yolk mixture and set aside. Whip the egg whites until they reach stiff peaks. Gently fold the egg whites into the egg yolk/mascarpone cheese mixture. Cover and refrigerate until ready to make tiramisu.
Mix coffee and liquor in a bowl. Quickly dip ladyfingers into the coffee. You do not want them to soak because they will get too soggy. You could also brush the coffee onto the ladyfingers to have more control.
Arrange ladyfingers into the bottom of a 9x9" baking dish. Top with a layer of the filling. Place another layer of ladyfingers on top of the filling, and then add a final layer of more filling. Finely grate chocolate over top, cover and store in the refrigerator for at least 6 hours to firm up.
Tips
- Brush the coffee mixture on to the ladyfingers instead of dipping them in. Soggy ladyfingers will ruin the dessert.
- Only use Savoiardi Italian ladyfingers in this recipe. Cake style ladyfingers will get too soft.
- Can't find ladyfingers in the store? Make your own! My ladyfingers recipe will make the amount you need for this tiramisu recipe.
- Have the eggs and mascarpone cheese at room temperature so they mix in smoothly.
- Let the tiramisu sit in the refrigerator for at least 6 hours before serving.
Frequently asked questions
You won't get the same flavour, but you can whip 8 ounces softened full-fat cream cheese with ¼ cup heavy cream, and 2 tablespoons softened unsalted butter.
You can easily double the recipe.
Yes you can omit the alcohol with no change to the recipe.
Yes, it can be made up to 2 days in advance, covered and stored in the refrigerator.
Tiramisu can be frozen without the chocolate shavings on top. Use plastic wrap and place it directly on the surface of the tiramisu. Add another layer of plastic wrap and then wrap tightly with aluminum foil and freeze. To thaw, let it sit in the refrigerator overnight. Add the chocolate shavings before serving.
It's a lot easier then you think! Follow all the steps and you will find out how easy it is to make a traditional tiramisu.
It is okay if the sugar didn't dissolve. As the tiramisu sets up, the sugar will dissolve then. You can use superfine sugar instead of granulated sugar, and it won't be grainy. I listed granulated sugar in the recipe because superfine sugar is not readily available for some.
Over whipping the filling and/or using cold mascarpone cheese are reasons why the filling could curdle.
📋 Recipe
Traditional Tiramisu Recipe
Equipment
- one 9x9 inch baking pan
Ingredients
- 5 large egg yolks room temperature
- ¾ cup granulated sugar
- 1 ¼ cups mascarpone cheese room temperature
- 1 ½ cups heavy whipping cream cold
- 24 lady fingers
- 1 ¼ cups strong coffee
- ¼ cup coffee flavoured liquor optional
- 1 tablespoon semi-sweet chocolate finely grated
Instructions
- Pour 1-inch of water into a small saucepan and bring it to a boil.
- Whisk egg yolks and sugar in a mixing bowl and place on top of the saucepan to make a double broiler. Whisk constantly to cook the egg yolks for about 10 minutes. The egg yolks will increase in volume and lighten in colour. Remove it from the heat and whisk until it has cooled to room temperature.
- Stir the room temperature mascarpone cheese into the egg yolk mixture and set aside.
- Whip the egg whites until they reach stiff peaks. Gently fold the egg whites into the egg yolk/mascarpone cheese mixture. Cover and refrigerate until ready to make tiramisu.
- Mix coffee and liquor in a bowl. Quickly dip ladyfingers into the coffee. You do not want them to soak because they will get too soggy. You could also brush the coffee onto the ladyfingers to have more control.
- Arrange ladyfingers into the bottom of a 9x9" baking dish. Top with a layer of the filling. Place another layer of ladyfingers on top of the filling, and then add a final layer of more filling. Finely grate chocolate over top, cover and store in the refrigerator for at least 6 hours to firm up.
- Cover and store in the refrigerator for up to 3 days.
Notes
- Brush the coffee mixture on to the ladyfingers instead of dipping them in. Soggy ladyfingers will ruin the dessert.
- Only use Savoiardi Italian ladyfingers in this recipe. Cake style ladyfingers will get too soft.
- Can't find ladyfingers in the store? Make your own! My ladyfingers recipe will make the amount you need for this tiramisu recipe.
- Have the eggs and mascarpone cheese at room temperature so they mix in smoothly.
- You can use 1-2 tablespoons of cocoa powder instead of semi-sweet chocolate.
- Let the tiramisu sit in the refrigerator for at least 6 hours before serving.
Did you try this recipe? Comment below to let me know ☺️