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Tiramisu Recipe

Tiramisu Recipe

Be sure to check the recipe notes and watch the video tutorial before you begin. For the best flavor, chill the tiramisu overnight, making it an excellent dessert to prepare in advance.
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Course: Dessert
Cuisine: Italian
Keyword: Tiramisu Recipe
Prep Time: 4 days 40 minutes
chilling time: 12 hours
Total Time: 4 days 12 hours 40 minutes
Servings: 16 portions

Ingredients

  • 2 cups 480ml heavy cream or heavy whipping cream
  • 1 cup 240ml very strongly prepared espresso, warm or room temperature*
  • 4 large pasteurized eggs separated*
  • 2 Tablespoons 30ml dark rum
  • 1/2 teaspoon pure vanilla extract
  • 40 –45 ladyfingers*
  • 16 ounces about 2 cups; 450g mascarpone, cold
  • 1/8 teaspoon salt
  • 5 Tablespoons 75ml Grand Marnier (optional)
  • 1/2 cup 100g granulated sugar, divided*
  • unsweetened natural or Dutch-process cocoa powder

Instructions

  • Prepare a large 9×13-inch baking dish with a capacity of 12-14 cups and set it aside. You'll need this ready to go for assembling the tiramisu.
  • Dip the Ladyfingers: Begin by creating two layers of dipped ladyfingers and mascarpone cream. Mix the espresso and Grand Marnier in a shallow bowl. Quickly dip each side of a ladyfinger into this mixture, ensuring it doesn't become too soggy. Arrange the dipped ladyfingers in the baking dish to form a solid layer. If there are gaps, cut some ladyfingers to fit. Save the remaining espresso mixture and ladyfingers for the next layer.
  • Prepare the Mascarpone Cream: In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to briefly combine the mascarpone and rum on medium speed. Be careful not to overmix. Set this aside.
  • Prepare the Egg Yolks: Set up a double boiler or place a heatproof bowl over a pot of simmering water. The water should not touch the bowl. Whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until the mixture is light and foamy, which should take about 5 minutes. Remove from heat and immediately mix with the mascarpone. Beat on medium speed until well combined.
  • Whip the Heavy Cream: Using a handheld or stand mixer with a whisk attachment, beat the heavy cream and vanilla extract on medium-high speed until medium peaks form, around 3 minutes. Fold this whipped cream into the mascarpone mixture.
  • Beat the Egg Whites: With a clean whisk attachment, beat the egg whites and salt on medium-high speed until foamy, about 1 minute. Increase to high speed, gradually adding the remaining 1/4 cup (50g) of sugar. Continue beating until stiff peaks form, taking care not to over-beat. Fold these into the mascarpone mixture.
  • Spread half of the mascarpone cream over the first layer of ladyfingers in an even layer using an offset spatula for neatness.
  • Dip the Remaining Ladyfingers: Dip the rest of the ladyfingers into the remaining espresso mixture and arrange them on top of the mascarpone layer. Press them down gently to compact. Spread the remaining mascarpone mixture evenly on top, ensuring it fits within the pan even if it towers high. Refrigerate uncovered for 2-3 hours.
  • Add Cocoa and Chill: After chilling, sift a dense layer of cocoa powder over the top of the tiramisu. Clean the rim of the baking dish, then cover with plastic wrap or aluminum foil. Refrigerate for at least 8-9 more hours, or up to 1 day.
  • To serve, use a sharp knife to cut the tiramisu into portions, wiping the knife clean between cuts. A small metal spatula can help lift out the slices. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

Freezing Instructions: Prepare the tiramisu through step 8. Cover tightly and freeze for up to 3 months. When ready to serve, remove from the freezer, dust the top evenly with cocoa, and thaw in the refrigerator for at least 24 hours. You can thaw it covered or uncovered.
Special Tools (affiliate links): 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand) | Egg Separator | Double Boiler | Offset Spatula | Fine Mesh Sieve | Small Metal Serving Spatula
Smaller Recipe: Halve this recipe to fit a 9-inch or 10-inch square baking pan.
Espresso: For the espresso, combine 4 tablespoons of instant espresso powder with 1 cup of hot water. This creates a stronger brew than regular espresso, perfect for tiramisu. Alternatively, you can use very strong black coffee in a pinch.
Grand Marnier: Adding Grand Marnier makes this a boozier version of tiramisu, with alcohol in both the coffee soak and the mascarpone cream. Its flavor is delightful, but you can omit it and use only dark rum if you prefer.
Ladyfingers: Ladyfingers (savoiardi in Italian) are sweet, dry, and finger-shaped sponge cookies. They can be found in most large grocery stores, Italian markets, or purchased online. You can also make them from scratch using various recipes available online. For this recipe, you'll need 2 standard packages of ladyfingers.
Eggs: The egg yolks are gently cooked in this recipe, but if you’re concerned about raw egg whites, use pasteurized eggs, which are safe to consume raw. If pasteurized eggs are unavailable, you can omit the egg whites entirely. Skip step 6 and in step 4, cook the egg yolks with 1/2 cup of sugar and 1/8 teaspoon of salt.
Non-Alcoholic Version: Omit the Grand Marnier and replace it with additional espresso or vanilla extract to suit your taste.