Learn to make Italy's most classic dessert: tiramisù!
We look forward to seeing you in class!
Learn to make Italy’s most classic dessert: tiramisù! I’m thrilled to share my beloved recipe with you—one that’s remained unchanged for over 40 years! I first scribbled this recipe in an old notebook, just a short list of ingredients with no instructions. Since then, I’ve been making tiramisù so many times, refining and perfecting the recipe along the way, and discovering all the secrets to making it perfectly.
While tiramisù has many variations (with or without alcohol, with heavy cream instead of eggs, and more), I’ll be teaching you my authentic Italian recipe, sharing all my tricks and tips to get the ideal texture and a not overly sweet dessert. Together, we’ll layer a handmade silky mascarpone cream over perfectly coffee-soaked ladyfinger biscuits—not too wet, not too dry.
We’ll top our tiramisù with a double dusting of rich, unsweetened cocoa powder, so every bite will deliver that perfect blend of bitter and sweet.
And remember, tiramisù only gets better after chilling, so it’s the perfect make-ahead dessert! With a short list of easy-to-find ingredients and no cooking required, it’s also a fun recipe to make with kids. I can’t wait to share my special techniques and insider secrets with you during class!
Class Notes/Announcements:
• Mixer: We’ll use an electric hand mixer or a stand mixer fitted with a whisk attachment for preparing the tiramisù.
• Eggs: Keep your eggs at room temperature.
• Serving Dish: We recommend a rectangular pan about 13 x 9 – 3 inch deep (32 x 22 cm – 7 cm deep) or make tiramisù in individual portions.
• Ladyfingers Alternative: If you can’t find lady fingers, a spongy angel food cake can also work.
• Egg Substitute: If you don’t want to use raw eggs, replace them with 200g – 7oz heavy whipped cream that is sweetened. See notes in the recipe.
- 500g / 16oz / ~2 cups mascarpone cheese
- 5 fresh eggs
- 5 tablespoons sugar
- 300g / 11oz lady fingers or Savoiardi (about 40-50 biscuits), or Angel Food sponge cake
- 2 tablespoons dark cocoa powder, unsweetened
- 600ml /~2 ½ cups strong coffee
WHAT ELSE SHOULD I HAVE ON HAND FOR CLASS?
- electric hand mixer or a stand mixer fitted with a whisk attachment
- way to make coffee (machine, french press, espresso maker, etc…)
- a wide shallow bowl or a high sided small container for coffee
- measuring spoons and cups
- 3 bowls, one for egg whites, one for yolks and one for mascarpone
- a spoon
- a spatula
- a serving dish that could be: a rectangular pan about 12.6 x 8.7 – 3 inch deep (32 x 22 cm – 7 cm deep) or individual dessert cups
- a sifter
- plastic wrap
NOTE: The size of your serving dish affects the thickness of the mascarpone cream and how it balances with the ladyfingers soaked in coffee. We aim for a cream layer of about 2 cm / 0.8 inch. A wider dish will likely result in thinner layers of cream.
ZOOM LINK
https://us06web.zoom.us/j/89531377557?pwd=S0JEeFFodzNocTZOSVphUjRrZWdJdz09
Click the link above to join the class. (You shouldn’t need a password, but if you are prompted for one, our passcode = pasta)
Classic Italian Tiramisù
Equipment
- way to make coffee (machine, french press, espresso maker, etc…)
- Electric hand mixer or a
- stand mixer fitted with a whisk attachment
- a wide shallow bowl or a high sided small container for coffee
- 3 bowls, one for egg whites, one for yolks and one for the mascarpone
- a spoon
- a spatula
- a rectangular pan about 13 x 9 – 3 inch deep (32 x 22 cm – 7 cm deep) or
- a ceramic baking pan or
- a sifter
- Plastic wrap
Ingredients
- 600 ml strong coffee - at room temperature (or decaf)
- 5 fresh eggs yolks and whites - separated, at room temperature (or 200g / 7oz sweetened whipped cream)
- a pinch of salt
- 5 tablespoons sugar
- 500 g Mascarpone cheese
- 300 g lady fingers - or Savoiardi (about 40-50 biscuits) or angel food sponge cake
- 2 tablespoons dark cocoa powder + for dusting before serving - unsweetened
- If you don’t want to use raw eggs, substitute them with 200g – 7oz heavy cream, unsweetened. Whip the cream and fold it in the mascarpone, whisking it gently from top to bottom, to retain fluffy texture. If using sweetened whipped cream omit 4 Tbsp of sugar.
- If you can’t find lady fingers, a spongy angel food cake can also work.
- The size of your tiramisù serving dish affects the thickness of the mascarpone cream and how it balances with the ladyfingers soaked in coffee. A wider serving dish will likely result in thinner layers of cream.
- Tiramisù can also be made in individual portions. The layers look great in a glass cup or bowl.
Instructions
The preparation of the tiramisù makes use of an electric hand mixer or a stand mixer fitted with a whisk attachment.
Prepare the coffee
- Pour the prepared coffee into a wide, shallow bowl or a small container with high sides. Set it aside and allow it to cool completely before using it to moisten the ladyfingers.TIP: Cooling the coffee will prevent the ladyfingers from breaking when we dip them in the coffee.
Separate yolks from whites
- When making tiramisù, it’s important to separate egg whites and yolks carefully. Even a small amount of yolk in the whites can prevent them from whipping properly. And any whites in the yolks can make the cream runnier, affecting the final texture.TIP: If you find it tricky to separate eggs, try doing it one at a time over a small bowl before adding each part to your main mixing bowls. This way, if a yolk breaks or some shell falls in, it won't affect the entire batch.
Prepare the egg whites
- In a clean, dry bowl, with an electric hand mixer or a stand mixer fitted with a whisk attachment add the egg whites. Start beating at a low speed until they become foamy and some air is incorporated. Gradually add 2 tablespoons of sugar and a pinch of salt, increasing the speed from low to medium. Continue beating until stiff peaks form. TIP: The egg whites are ready when you can turn the bowl upside down without them moving or falling out. (See the NOTES below for more details).
- Once the egg whites are stiff, refrigerate them until you’re ready to fold them into the mixture.
Prepare the egg yolks
- In a large bowl, use an electric hand mixer or a whisk to beat the remaining 3 tablespoons of sugar with the egg yolks until the mixture becomes dense, fluffy, pale yellow. Start with a slow speed and then increase the speed towards the end to medium. This will create a zabaione-like consistency.
Prepare the mascarpone cream
- In a bowl, add the mascarpone and, using an electric hand mixer, beat it at low speed for 2-3 minutes until creamy. This step makes the mascarpone creamier before you add it the egg yolk mixture. Since mascarpone is usually quite firm when you take it from the container, beating it helps prevent lumps and gives a smoother consistency to the final mixture. Be careful not to over-whip, as this can cause the fat and liquid to separate.
- Add a small amount of mascarpone to the the egg yolk mixture and gently fold it in using a spoon. When folding, slide the spoon down one side of the bowl, lift the mixture, and gently bring it over the top. Continue folding in the remaining mascarpone in small amounts. This folding technique helps maintain the light, airy texture of the mixture.
- Fold until the mascarpone is fully combined and the mixture is smooth. It will take some minutes. Don't be in a hurry. TIP: Be careful not to over-mix, as this can deflate the mixture.
- Using the spoon, gently fold the beaten egg whites into the mascarpone-egg mixture, adding them one spoonful at a time. Use a bottom-to-top motion to incorporate the egg whites, being careful not to over-mix and preserving as much air as possible in the cream.
Assemble the Tiramisù
- Use a rectangular pan, a ceramic baking pan, or small individual dessert cups to assemble the tiramisù.
- Moisten the lady fingers, dipping them in the coffee with quick dips: first one side, counting 1-2-3, then the other side, with the same count. Be careful not to fully immerse the ladyfinger You want them just a little moist, not soggy. This process should be done swiftly to ensure the ladyfingers maintain their structure.TIP: Ladyfingers are spongy and soak up a lot of liquid; if they absorb too much coffee, they will get soggy and break down. When you chill the tiramisú in the fridge all the excess coffee will be at the bottom of the tiramisù and the dessert too soft.
- As you dip the ladyfingers in coffee, arrange them in the pan in one layer.
- With a spatula, spread half of the mascarpone mixture over the ladyfingers.
- Make another layer with the ladyfingers dipped in coffee. Arrange the cookies in a different direction from the previous layer to give structure to the dessert. Spread the remaining mascarpone mixture over the ladyfingers.
- Smooth the surface of the cream and finish with a layer of the unsweetened cocoa powder sprinkled on top with a sifter.
- Cover with plastic wrap and refrigerate for at least 6 hours before serving. The best is to chill your tiramisù overnight. It’s a great dessert to prepare ahead of time.
Serving the tiramisù
- After tiramisù has chilled properly (I recommend overnight for the best flavor), serve it cold just out of the fridge to ensure the flavors are well set and the texture is firm.
- Just before serving, lightly dust with a sifter the top of the tiramisù with a fresh layer of unsweetened cocoa powder. This adds a richer chocolate flavor.
- If made in a large dish, use a sharp knife to cut clean portions. A spatula can help lift out each piece. If using glasses or jars, serve them as they are. This method is great for an elegant presentation.
Notes
- Add some dark or milk chocolate shavings or curls on top of the cocoa powder for added decoration and taste.
- A few fresh berries (such as raspberries or strawberries) or a mint leaf can add color contrast and freshness.
FAQ About Tiramisù
Using Liquor or Not?
Adding liquor to tiramisù is a personal choice that can enhance its depth of flavor. Always used in moderation, traditionally a touch of Marsala wine or coffee liqueur is added to the coffee mixture for a warm flavor. However, if you are like me and prefer a non-alcoholic version, you can skip it without losing the essence of the dessert—simply soak your ladyfingers in strong coffee for that classic, rich taste.
The Best Type of Coffee to Use
Coffee is a crucial component in tiramisù, contributing both flavor and texture to the dessert. For authentic tiramisù, espresso is the best choice, providing a rich, bold taste that complements the creamy mascarpone mixture and the sweet ladyfingers. Brew a fresh espresso, and allow it to cool before dipping the ladyfingers. If espresso isn’t available, go with a strong, dark roast coffee instead (but skip the instant coffee—it just doesn’t have the same depth).
Raw Eggs—Can You Skip Them?
In classic tiramisù, raw eggs give the mascarpone cream a smooth, airy texture. If you’re concerned about using raw eggs, you can pasteurize the yolks and replace the whites with whipped cream. Or just skip the eggs and just use whipped cream. Whip the cream and fold it in the mascarpone-egg mixture, whisk it gently from bottom to top, to retain fluffy texture. If using sweetened whipped cream omit sugar. However, egg yolks are essential to achieving the perfect tiramisù texture and flavor. They act as a natural emulsifier, containing fats and proteins that stabilize its structure. They create a rich, stable cream by naturally binding fats and proteins, which gives the mascarpone mixture its signature smoothness.
How to perfectly assemble tiramisu to have a thick layer of cream
The size of your serving dish affects the balance of cream and soaked ladyfingers. If using the ingredients listed in my recipe, for thick, luscious layers, use a rectangular pan about 13 x 9 – 3 inch deep (32 x 22 cm – 7 cm deep). Tiramisù can also be made in individual portions. The layers look great in a glass cup or bowl.
Tricks for a Perfectly Smooth Mascarpone Cream
Before adding the mascarpone, beat it at low speed for 2-3 minutes until creamy. This step makes the mascarpone creamier before you add it to the egg yolk mixture. Since mascarpone is usually quite firm when you take it from the container, beating it helps prevent lumps and gives a smoother consistency. Be careful not to over-whip, as this can cause the fat and liquid to separate. When folding, slide the spoon down one side of the bowl, lift the mixture, and gently bring it over the top.
Double Cocoa Dusting: Here’s Why It Matters
A double layer of unsweetened cocoa powder is essential for the perfect tiramisù experience. The first layer, added before chilling, is absorbed by the cream, forming a rich, firm bitter coating. Then, right before serving, we add a second dusting of cocoa. This fresh layer, which is in powder, is the first flavor you taste, delivering a bold, bittersweet contrast to the creamy mascarpone. Together, these two layers create a perfect harmony of flavors from the very first bite.
Here’s a fun story!
When I was 17 years old student, I pitched my tiramisù to a local restaurant hoping they’d give it a try. They did…and kept ordering for months! That was my first step into sharing my tiramisù with others. Later, I brought my tiramisù to a cooking contest with friends where everyone prepared a dish, and to my surprise, my tiramisù won the night!
Twist on the classic recipe
Beside the classic Italian tiramisù, with our cooking community we’ve already made three other types of tiramisù. Each of these lessons is recorded on video, so you can dive in anytime and try them all!