This traditional tiramisu recipe is made from scratch with homemade ladyfingers dipped in strong coffee or espresso and Marsala wine, layered with a light, creamy mascarpone filling, and finished with a generous dusting of cocoa powder. The eggs are gently heated during preparation, and the dessert is chilled overnight to allow the flavors to develop and the layers to set. Rich, indulgent, and perfect for making ahead, it’s an impressive dessert for holidays, dinner parties, or any special occasion!
Growing up, my dad made homemade tiramisu every Christmas. I never understood why it took him days to prepare one simple dessert. Then, I learned how to make it myself. Now, I know that tiramisu is a labor of love, but the results are always worth it!
My recipe has all the flavors and textures of authentic tiramisu. However, unlike classic tiramisu recipes that use raw eggs, I cook the eggs and create three layers of ladyfingers and cream instead of two. In this case, more is always better! Finished with chocolate curls, this recipe is always a showstopper and has become a holiday staple alongside my homemade cinnamon rolls and prime rib.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Mascarpone Cheese – You can use store-bought mascarpone if desired. However, I much prefer to make my own using heavy cream and lemon juice. It turns out much fresher, sweeter, and silkier than anything you’ll find at your local grocery store!
- Savoiardi (Ladyfingers) – These light, airy Italian sponge biscuits are made with eggs, caster sugar, vanilla extract, all-purpose flour, cornstarch, salt, and powdered sugar. I make mine from scratch for the best flavor and texture, but store-bought ladyfingers work well if you’re short on time.
- Mascarpone Filling – I combine homemade mascarpone with egg yolks, egg whites, and caster sugar to create a rich, creamy filling. The eggs are gently heated and whipped before being folded together, giving the filling its signature light, fluffy texture.
- Strong Coffee – Use freshly brewed strong black coffee or espresso for the best flavor. Feel free to use decaf varieties if you’re sensitive to caffeine. Also, make sure your coffee has cooled before dipping the ladyfingers to prevent them from becoming too soft or soggy!
- Marsala Wine – This fortified Italian wine adds a subtle sweetness and depth of flavor that complements the coffee and creamy mascarpone. I recommend using sweet Marsala for a more traditional dessert flavor. Sweet sherry, dark rum, or coffee liqueur can be used as substitutes. Or, for an alcohol-free version, simply replace the wine with additional strong coffee or espresso.
- Cocoa Powder – A generous dusting of unsweetened Dutch-process cocoa powder balances the sweetness of the filling and gives the tiramisu its classic finish.
How to Make This Traditional Tiramisu Recipe
1. Prepare the Mascarpone
2. Make the Savoiardi
3. Prepare the Mascarpone Filling
4. Assemble the Tiramisu
Nick’s Tips for Success
- Don’t overheat the cream. When making homemade mascarpone, use a digital thermometer to monitor the temperature closely, keeping it at 185°F (85°C). Overheating can affect the final texture.
- Keep your equipment clean. When whipping the egg whites for the ladyfingers and mascarpone filling, make sure your bowl and whisk are completely clean and free of grease. Even a small amount of fat can prevent the whites from whipping properly!
- Fold gently. Use a silicone spatula or large metal spoon to fold the ingredients together. Avoid vigorous stirring, which can deflate the egg whites and leave you with dense ladyfingers or a heavy mascarpone filling.
- Dust just before serving. Wait to add the cocoa powder until you’re ready to serve. Otherwise, it can absorb moisture from the filling and develop a damp appearance.
Traditional Tiramisu Recipe
Growing up, my dad made homemade tiramisu every Christmas, and now it's a holiday tradition I carry on myself! Made completely from scratch with homemade ladyfingers, rich coffee, and layers of creamy mascarpone filling, this traditional tiramisu recipe takes a little time, but trust me, it's worth every minute.
Equipment
- 1 Digital Kitchen Thermometer
- 1 Fine Mesh Strainer
- 1 Cheesecloth
- 1 Whisk
- 1 Heavy-Bottomed Saucepan
- 1 Stand Mixer with Whisk Attachment
- 1 Electric Hand Mixer
- 1 Large Saucepan
- 1 Large Heatproof Glass or Metal Bowl
- 1 Deep Dish or Tray
- Baking Sheets Lined with Parchment Paper or Silicone Baking Mats
- 1 Piping Bag Fitted with a Large Round Tip
- 1 Fine Mesh Sieve
- 1 Offset Spatula
- 1 Large Metal Spoon
- 1 Silicone Spatula
- 1 Cocoa or Powdered Sugar Duster
- 1 (10×14-inch / 25×36-centimeter) Serving Dish
Ingredients
Mascarpone
- 2.6 quart (2500 milliliter) heavy cream, preferably unpasteurized
- juice of 1 lemon
Savoiardi (Ladyfingers)
- 6 large egg, separated
- ⅔ cup (133 gram) caster sugar
- 2 teaspoon (10 milliliter) vanilla extract
- pinch of fine salt
- ¾ cup (95 gram) all-purpose flour
- 4 tablespoon (32 gram) cornstarch
- powdered sugar, for dusting
Mascarpone Filling
- 8 large egg yolk
- ¾ cup (150 gram) caster sugar, divided
- 6 large egg white
- 4 cup (1000 gram) mascarpone cheese, homemade or store-bought
Tiramisu Assembly
- 2 cup (480 milliliter) strong brewed coffee or espresso, cooled
- ½ cup (120 milliliter) Marsala wine
- 36-42 savoiardi (ladyfinger biscuit), homemade or store-bought
- 1 batch prepared mascarpone filling
- Dutch-process cocoa powder, for dusting
- chocolate curls, optional garnish
Instructions
Prepare the Homemade Mascarpone
- Pour the heavy cream into a heavy-bottomed saucepan and heat to 185°F (85°C).2.6 quart heavy cream
- Whisk in the lemon juice and maintain a temperature of 185°F (85°C) for five to eight minutes.juice of 1 lemon
- Remove the saucepan from the heat and let the mixture cool for 30 minutes, allowing it to thicken and the curds and whey to separate.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the cream mixture into the strainer, fold the cheesecloth over the top, and refrigerate overnight to drain.
Make the Savoiardi
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, gradually adding the caster sugar, until a thick, fluffy meringue forms.6 large egg, ⅔ cup caster sugar
- In a separate bowl, lightly beat the egg yolks with the vanilla extract and salt.2 teaspoon vanilla extract, pinch of fine salt
- Gently fold the egg yolk mixture into the whipped egg whites.
- Sift the flour and cornstarch into the mixture. Gently fold with a large metal spoon or silicone spatula until just combined, being careful not to deflate the batter.¾ cup all-purpose flour, 4 tablespoon cornstarch
- Transfer the batter to a piping bag fitted with a large round tip.
- Line a baking sheet with parchment paper or a silicone baking mat. Pipe the batter into strips approximately one inch (two and a half centimeters) wide and three inches (seven and a half centimeters) long, leaving space between each biscuit. Use additional baking sheets as needed.
- Dust the piped biscuits with powdered sugar. Let them rest for five minutes, then dust again to create the signature crisp crust.powdered sugar
- Preheat the oven to 350°F (180°C). Bake for ten minutes, rotate the baking sheet, and continue baking for another five minutes.
- Turn off the oven and leave the biscuits inside to cool and dry overnight.
Prepare the Mascarpone Filling
- Fill a large saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, making sure the bottom does not touch the water.
- Add the egg yolks and half the caster sugar (⅜ cup or 75 grams) to the bowl. Using an electric hand mixer, whisk until thick and pale, and the mixture reaches 140°F (60°C).8 large egg yolk, ¾ cup caster sugar
- Remove the bowl from the heat and let the mixture cool completely.
- Using the same double-boiler setup and a clean heatproof bowl, combine the egg whites and remaining caster sugar (⅜ cup or 75 grams).6 large egg white
- Beat with an electric hand mixer until the sugar dissolves and a light, fluffy meringue forms, reaching 140°F (60°C).
- Add the mascarpone to the cooled egg yolk mixture. Whip with an electric hand mixer until thick and smooth, keeping the mixture as cool as possible. Place the bowl over ice water if necessary.4 cup mascarpone cheese
- Gently fold half the whipped egg whites into the mascarpone mixture using a large metal spoon or silicone spatula.
- Fold in the remaining egg whites until fully incorporated.
Assemble the Tiramisu
- Combine the cooled coffee and Marsala wine in a shallow dish.2 cup strong brewed coffee or espresso, ½ cup Marsala wine
- Working one at a time, briefly dip each ladyfinger into the coffee mixture, coating both sides without oversoaking.36-42 savoiardi (ladyfinger biscuit)
- Arrange a single, even layer of soaked ladyfingers in the bottom of a 10×14 inch (25×36 centimeter) serving dish.
- Spread one-third of the mascarpone filling evenly over the ladyfingers using an offset spatula.1 batch prepared mascarpone filling
- Repeat the process with the remaining ladyfingers and mascarpone filling to create three layers of each, finishing with a layer of mascarpone.
- Smooth the top with an offset spatula. Cover and refrigerate overnight to allow the flavors to develop and the tiramisu to set.
Finish and Serve
- Just before serving, generously dust the top of the tiramisu with an even layer of Dutch-process cocoa powder.Dutch-process cocoa powder
- Garnish with chocolate curls, if desired.chocolate curls
- Cut into portions and carefully lift each serving onto a plate using a flat spatula. Serve chilled.
Video
Notes
*If doubling the recipe, use two 10×14-inch (25×36-centimeter) serving dishes or divide the tiramisu evenly between multiple dishes to maintain the proper ratio of ladyfingers to mascarpone filling. Adjust the ingredient amounts accordingly, and allow the assembled tiramisu to chill overnight before serving. No additional chilling time is typically necessary when using separate dishes of the same size.
Storage: Cover leftover tiramisu tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to two to three days, provided the eggs have been safely prepared. Serve chilled.
Nutrition
Serving: 1serving, Calories: 1053kcal, Carbohydrates: 48g, Protein: 17g, Fat: 88g, Saturated Fat: 54g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.01g, Cholesterol: 455mg, Sodium: 168mg, Potassium: 263mg, Fiber: 0.5g, Sugar: 23g, Vitamin A: 3433IU, Vitamin C: 1mg, Calcium: 218mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I already know my family will be making this every year!