Italian Tiramisu
If you love Italian Tiramisu but hesitate to make it because recipes usually contain raw eggs, then this one is for you!
Let me show you how to to gently cook the egg yolks into a zabaglione for the delicious creamy filling so that you can enjoy tiramisu worry-free and still have a dessert that’s set to impress!
My Italian Tiramisu recipe is one I have been using for years. It shows up at Christmas, Easter and special occasions plus lots of times in between. This has become a family favorite, and it’s the dish everyone asks me to bring whenever we get together. As the name suggests, this dessert really is the perfect “pick me up.”
If you’re not concerned about raw eggs, I also provide a version of Italian Tiramisu that uses whipped egg whites instead of heavy cream. Both are equally good though the egg white version seems a little lighter. You’ll find the instructions for that version in the recipe card below.
What is an authentic Italian Tiramisu recipe?
A Tiramisu recipe did not appear in cookbooks until the 1960s. Its exact origins are not known and there is some dispute whether this was in Veneto or in the nearby Friuli-Venezia Giulia region. What is known is that original recipe only contained savoiardi, egg yolks, sugar, coffee, mascarpone cheese, and unsweetened cocoa powder. There was neither whipped egg whites nor cream included in the original recipe.
There are many different versions of what is considered an authentic Italian tiramisu recipe and many cooks saying they make the recipe the traditional way. This is unlike some Italian recipes which don’t vary much at all like fagottini or tonnarelli pasta.
Why you’ll love this recipe
- No Raw Egg: Have you avoided making classic Italian tiramisu because it contains raw eggs? Then this is the recipe for you. This version cooks egg yolks, sugar and Marsala gently over a bain marie (pot of simmering water). This cooked egg yolk mixture is mixed with mascarpone and cream to make a tasty filling.
- Customizeable: While this is a no raw egg version, I wanted to give you a few options. You can to make Italian Tiramisu the way you want to make it. If you’re fine using raw egg yolks, you can do it with this recipe. Want a version that doesn’t contain whipped cream? I’ve got you covered. This is a complete guide to making tiramisu with all the variations.
- Irresistible: I won’t lie to you – there are a few steps to this Italian Tiramisu and making the zabaglione can be tricky but when you taste the results you won’t be sorry.
- Two recipes in one: The bonus is that this Italian Tiramisu recipe actually has another recipe within it. This cooked egg yolk mixture is really just another Italian dessert, Zabaglione. Zabaglione can be served with sweet cookies like my Lemon Pizzelle Cookies or fresh fruit such as strawberries.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Strong coffee – If you have a coffee machine or moka pot use it to make very strong coffee. If not, instant powdered coffee can be used to make very strong coffee.
- Sugar – I like to use superfine white sugar because it dissolves very easily.
- Egg yolks – Be sure to use very fresh eggs. You may be able to purchase pasteurized eggs at your supermarket which eliminates the risk of foodborne illness. Any leftover egg whites to make my delicious egg white frittata.
- Mascarpone – This is an Italian cream cheese that is spreadable, creamy and silky. It’s available at most grocery stores.
- Heavy whipping cream – Use cream that has around 36% milk fat for best results. See notes in the recipe card below to make stabilized whipped cream if you prefer Italian Tiramisu to be firm.
- Savoiardi – These Italian sponge finger cookies should be crispy and light. You can also use extra savoiardi make my Zuppa Inglese.
- Marsala – Marsala is a fortified Sicilian wine that can be sweet or dry, Use the sweet variety for my Italian Tiramisu recipe. Alternatively try vin santo or sweet sherry.
- Dark rum – I like to add dark rum to the coffee dip however it can be left out if you prefer. You can substitute brandy, amaretto or frangelico.
Instructions
To make Italian Tiramisu, first make the make the coffee dip by dissolving sugar in hot coffee. Then add rum (if using). Then set aside to cool.
If you have pastuerized eggs and want a quick no-cook version, reduce the Marsala wine to 1/4 cup and whisk together with egg yolks and sugar until thick.
Put the egg yolks in a heatproof bowl or the top of a double boiler. Whisk in the sugar and Marsala.
Place the bowl or top of double boiler over barely simmering water. Whisk continuously until the mixtures thickens and becomes pale and creamy. Cool quickly by placing the bowl on ice.
Whip the cream until firm peaks form. Fold in the mascarpone and cooled zabaglione.
Briefly dip half of the savoiardi in the coffee one at a time and place them in one layer in a 9 x 13 inch (23 x 33 cm) pan.
Spread half of the mascarpone filling over the first layer of savoiardi.
Repeat dipping and layering with the remaining savoiardi and mascarpone filling.
Then refrigerate for 6 hours or better still overnight for the flavors to combine and the filling to set. Sieve unsweetened cocoa powder over the Italian Tiramisu before serving.
Marcellina’s Hint: The zabaglione will take approximately 8-10 minutes if the water is simmering underneath the bowl or in the double boiler though the bottom of the bowl mustn’t touch the water. Whisk all the time. This isn’t the time to answer phone calls. Take care not to make scrambled Marsala eggs. If necessary, take the bowl off the heat every so often if you think it’s getting too hot.
Substitutions
- Marsala wine: Use sweet white wine like prosecco instead. For an alcohol free tiramisu, use no alcohol wine.
- Coffee: Substitute decaffinated coffee for a caffine free Italian tiramisu.
- Savoiardi Cookies: Pan di Spagna can be used instead.
Variations
You can use the leftover egg whites instead of whipped cream for the Mascarpone Filling which will create a light rather than rich dessert. This is how:-
- Substitute 4 egg whites and a pinch of salt for the cream.
- Make the zabglione with half of the sugar. Reserve the leftover sugar.
- Whisk egg whites and salt with the leftover sugar until stiff peaks form.
- Fold egg whites gently into mascarpone and zabaglione mixture so as not to deflate the egg whites.
Now you have an authentic tiramisu filling. Remember that this Italian tiramisu will contain raw egg. If you can, purchase pasteurized eggs to be absolutely safe.
Storage
Italian Tiramisu is even better when made ahead, so I like to prepare it the day before serving, though it will keep in the fridge for up to 5 days.
It also freezes well for about 1 month. Just cover the top with parchment paper (to prevent the plastic sticking) then wrap it well in plastic. Thaw in the refrigerator when you’re ready to serve. On a hot day, I enjoy a slice of Italian Tiramisu straight from the freezer.
Tips for success
- Coffee is an important part of Italian Tiramisu. If you have a coffee machine or moka pot, brew strong coffee. However, instant espresso powder can be substituted. Just use three teaspoons in 1 ½ cups of hot water to make the required amount of coffee.
- Once the zabaglione is ready, cool it down quickly so that it doesn’t keep cooking. I do this by have a bowl ready with lots of ice and a little water. Place the hot bowl on the iced water and stir with the whisk until the zabaglione has cooled to room temperature.
- Be careful not to let the savoiardi soak because they will fall apart. Soak for just a few seconds. Brands vary in texture so some may require more soaking, some may require less.
- Also be sure to use crunchy savoiardi for this Italian Tiramisu. If you have trouble finding them you can make your own using my recipe for Savoiardi Cookies. Use gluten free savoiardi (lady fingers) for a gluten free dessert that everyone can enjoy!
FAQ
Yes, Italian Tiramisu can be made alcohol free. Rum is optional in the coffee dip, so leave that out. Substitute non-alcoholic sweet white wine for the Marsala in the zabaglione or 1 teaspoon of vanilla extract for the Marsala. In the second variation, there is less liquid, so it will cook more quickly.
Yes, use this recipe for egg free Mascarpone cream instead of the mascarpone filling in this Italian Tiramisu recipe. Alternatively make my egg free Tiramisu Cups.
If you use whipped cream as in the first option of this Italian Tiramisu recipe, you will be left with 4 egg whites. Did you know that egg white freeze very well? Buy small disposable containers to freeze egg white. Or freeze in clip seal bags. Be sure to mark how many egg whites in each container.
I collect egg whites in the freezer for use in recipes that require whites only such as my classic Brutti ma Buoni cookies, Lemon Macarons, my Italian Meringue Buttercream or for something savory try Egg White Frittata.
This Italian Tiramisu is a recipe I have been making for many years and is much loved by my family. I think you will love it as much as we do.
More Italian desserts
Nutella Panna Cotta
Italian Chocolate Pudding
Strawberry Crostata
Cannoli Cake
Italian Peach Cookies
Italian Affogato from It’s Not Complicated
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Italian Tiramisu Recipe
Equipment
- 9 x 13 inch serving dish (23 x 33cm)
- double boiler see Note 1 below
Ingredients
Coffee Dip
- 1 ¼ cups strong coffee 300 mls (more if needed)
- 2 tablespoons dark rum optional
- 2 tablespoons white sugar
Zabaglione
- 4 egg yolks at room temperature
- ½ cup granulated white sugar 100 grams divided if making option 2
- ½ cup sweet Marsala wine 120 mls
Mascarpone filling
- 2 cups mascarpone cheese 450 grams or 1lb
- ¼ teaspoon salt
- 1 cup heavy whipping cream OR 4 egg whites 240 mls (containing at least 36% fat) (for stabilized whipped cream, see variations below)
For Assembly
- 30 savoiardi cookies approximately 10oz/300 grams or enough for two layers in the pan
- 1 tablespoon unsweetened cocoa powder
Instructions
To prepare the coffee dip
- In a shallow dish pour coffee. Add sugar and rum (if using). Stir until dissolved. Set aside to cool.
Make the zabaglione
- Put the egg yolks, sugar, and sweet Marsala wine in a heatproof bowl or the top of a double boiler. Whisk lightly to combine well.
- Place the bowl or the top of a double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water.
- Whisk continuously until the mixture thickens and becomes pale and creamy. This will take approximately 10 minutes. Be careful not to make scrambled sweet Marsala wine eggs. If necessary, take the bowl off the heat every so often if you think it’s getting too hot.
- Once the zabaglione is ready, cool it down quickly by placing the hot bowl in a second bowl of iced water. Whisk from time to time until the zabaglione has cooled to room temperature. Set aside.
Mascarpone filling using whipped cream – Option 1
- Make the zabaglione as written above.
- Pour the heavy cream into a medium bowl and whisk either by hand or with an electric mixer until firm peaks form. It should be thicker than soft peaks but not stiff peaks.
- Use a spoon to stir the mascarpone cheese. I usually do this directly in the container it comes in. The purpose of this is to loosen the mascarpone cheese enough so that it blends easily with the whipped cream. Don’t overbeat because the mascarpone cheese can split.
- Gently but thoroughly fold the cooled zabaglione, loosened mascarpone cheese, and salt into the whipped cream. The mascarpone filling with whipped cream is now ready.
Mascarpone filling using egg whites – Option 2
- Make the zabaglione using ¼ cup of granulated white sugar. Reserve the remaining sugar.
- Use a spoon to stir the mascarpone cheese. I usually do this directly in the container it comes in. The purpose of this is to loosen the mascarpone cheese enough so that it blends easily with the whipped cream. Don’t overbeat because the mascarpone cheese can split.
- Whisk 4 egg whites and salt with the remaining ¼ cup of granulated white sugar until stiff peaks form, and the sugar has dissolved. It will be a shiny, thick meringue consistency.
- Combine the mascarpone and cooled zabaglione well. Then gently but thoroughly fold the meringue into the mascarpone mixture. The mascarpone filling with egg whites is now ready.
To assemble Italian Tiramisu
- Briefly dip half of the savoiardi cookies in the coffee, one at a time, and place them in a single layer in a 9 x 13 inch (23 x 33cm) pan. Be careful not to let the savoiardi soak too long because they will become soggy and fall apart. Soaking for 2 or 3 seconds on each side should be enough.
- Spread half of the mascarpone filling over the first layer of coffee-soaked savoiardi.
- Repeat the dipping of savoiardi cookies in the coffee, adding another layer to cover the filling. You may not need all of the coffee dip depending on how much the savioardi soaked it up.
- Spread the remaining mascarpone filling over the second savoiardi layer.
- Refrigerate for 6 hours or overnight for the flavors of this Italian Tiramisu to combine and the filling to set. Sieve cocoa powder over the tiramisu before serving.
Notes
- Instead of a double boiler, you can DIY. Use a medium saucepan and a large heatproof bowl that fits snugly over the saucepan so that it can trap in the steam. There needs to be at least 4 inches (10cm) of space between the base of the saucepan and the bowl. The bottom of the bowl should never touch the simmering water in the saucepan.
- Savoiardi differ from brand to brand. If the savoiardi are very light and porous, they will absorb more liquid. Be very quick when dipping so that they don’t become soggy.
- This Italian Tiramisu is best made the day before, but can be made even 2 days before. It will keep for at least 5 days in the refrigerator.
- Italian Tiramisu can be frozen for 1 month. Place a layer of nonstick paper over the top, then wrap well in plastic wrap. Thaw in the refrigerator. On hot days, tiramisu is delicious eaten as a frozen dessert.
- Alcohol-free: Substitute 1 teaspoon of vanilla extract for the sweet Marsala wine. Because there is less liquid, it will cook more quickly, so watch it carefully. You could also substitute non-alcoholic sweet white wine.
- Coffee: Use decaffeinated coffee instead for a caffeine-free Italian Tiramisu.
- Stabilized Italian tiramisu: If you prefer a firmer filling, stabilize the whipped cream with powdered gelatin. To do this, sprinkle 1 teaspoon of powdered gelatin over 4 teaspoons of cold water in a microwave-proof bowl. Let it sit for 3 or 4 minutes. Then microwave for a few seconds until the gelatin is fully dissolved but not boiling. Set it aside to cool slightly. Add gradually to the cream at the soft peaks stage while the mixer is on low speed, then increase speed and beat until firm peaks form.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
My daughter travels extensively for work and eats in some of the best restaurants in the country. Tiramisu is her favorite dessert. She says this is the best she has ever had any where! I now make it for her birthdays and Christmas.
Michelle, I’m thrilled to hear that. My family and I have eaten lots of tiramisu in Italy and I still think this is right up there with the best of them. Thank you!
Hi. May I ask which brand of savoiardi you are using in this recipe? Thank you very much.
I use the Di Leo brand. Most brands would be fine. Balocco is also made in Italy and I’ve used those in the past. If you can’t find savoiardi, I have a recipe for them here. I hope that helps.
Thank you for your reply. I only find the Divella brand at my local store. Is this brand good to use?
Yes, Divella will be great! They’re popular in Italy.
Scrumptious Tiramisu! Perfectly explained instructions. Thank you!
You’re welcome, Rebecca. Thanks for the great feedback!
Hello! I have been trying to make tiramisu lately, and I’ve used two different recipes that didn’t work out well. I think your recipe looks better than the other ones, but before I try again…Do you think you could answer a question for me? The mascarpone: is it supposed to be room temperature? When I try to fold it, it’s so lumpy and then I overbeat it, which you say is bad to do (no one else told me this, unfortunately). Also, should I leave the eggs room temperature before I make the zabaglione? When I make the heavy cream, should I use gelatin to stabilize the cream at all? I wonder if that would make the layers really piled high? That’s what I am aiming for with this. The last recipe I used didn’t even say to use “sweet marsala”…..:( so I used the one for cooking on accident!!! LOL. Please help if you wish, thank you.
Hi Nina! Tiramisu is wonderful and easy once you get the basics right. I personally don’t have the mascarpone at room temperature. However I have found that there are differences between brands – some are very thick and some are very thin. If the mascarpone is very thick, I will stir it gently to loosen it a little before folding into the zabaglione. Yes, don’t overbeat the mascarpone – it can curdle quite easy (again I’ve found that varies between brands – some curdle very easily, some take a bit of beating). Yes, I would have the eggs at room temperature before making the zabaglione. I usually don’t stabilize the cream but I have in the past. To do that, sprinkle 1 teaspoon of powdered gelatine over 4 teaspoons of cold water in a microwave proof bowl. Let it sit for 3 or 4 minutes. Then microwave for a few seconds until the gelatine is fully dissolved. Set it aside to cool slightly. Add to the cream at the soft peaks stage on low speed then increase speed and beat until firm peaks form. To have higher layers, you could also use a small pan to make the tiramisu in but in saying that, I like the ratio of filling to coffee soaked savoiardi that this recipe creates. Make it the way it is first and then you can play with ratios and pan sizes. You could also increase the recipe by one half and make another layer of savoiardi and filling. In this case you’d definitely need to stabize the cream if you want to make clean cuts and that the dessert doesn’t collapse. Hope that helps! PS. I have updated the recipe with these tips.
Thank you for responding! I am not very good at this dessert it seems :). Oh well…. I will try again one of these days. We don’t have any Italian bakeries or markets around here unfortunately, so who knows where I can find good mascarpone. I will definitely try your recipe though, as the two others I’ve tried were all over the place unfortunately, and they recommended stirring the zabaglione in with the mascarpone while still hot, or using raw eggs which I don’t have an issue with personally, but I don’t want to feed that to my family.
Let me know how you go, Tina. Yes, that does sound strange to stir mascarpone into hot zabaglione. Every recipe is different but this one works for me and everyone I’ve shared it with so I’m sure you’ll have success too. If you have any other questions, please don’t hesitate to email me directly. You’ll find my email on the “Contact Me” page – the link is at the bottom of the website.
Your search for a tiramisu recipe ends here. This is simple and is utterly delicious. Thanks so much for sharing this treasured recipe, Marcellina! I’ve been spending hours on your website since we arrived from our holidays in Italy.
Ciao Lori! I’m thrilled that you love this recipe as much as my family does!
Lori, I’m so thrilled that you love my tiramisu recipe as much as my family does! Holidays in Italy always have you wanting more!
I made this this morning but made 12 individual servings. I can’t eat Tiramisu because of the coffee but I did taste the custard mixture. It was delicious. However I gave a full serve to my Italian husband and he loved it. He actually came looking for more and licked the bowl clean! The only thing i did differently was that I didn’t realise I’d need 2 tubs of marscarpone and had only bought one. So I used a tub of cream cheese.
I make desserts for the local Pizza shop and Tiramisu was requested. I think he’ll be happy.
I’m glad the cream cheese worked out for you, Judy! This is a family fav!
I have trawled the internet to find a metric based recipe for Tiramisu that I can make gluten-free for my gluten intolerant husband, that made the both of us go: “Ahh yes, that is how I remember it from Italy.” I followed the recipe almost exactly as you detailed it, with the exception that I had to double the dipping liquid (the gf lady fingers were incredibly dry and immediately sucked the liquid up the second they hit the bowl, even a quick second touch and remove did not alleviate this problem). This tiramisu is amazing. it was the first thing I tasted going into the new year, and if this is a sign, 2023 will be a great one for us! Thank you for this recipe!
Christianne, I so happy to hear that you were able to create a gluten free tiramisu for your husband that you all love! This is our family fav too! Happy New Year!
Hi. I don’t have any hesitation in eating raw egg yolks so could I skip the step with the double boiler and just whisk yolks with sugar until creamy?
Thanks Dee
Hi Dee, yes you can do that but reduce the marsala to at least 1/4 cup (maybe even less) otherwise it will be too runny. Add the marsala slowly after you’ve beaten the egg yolks and sugar. Use the egg whites instead of heavy cream as written in the notes at the bottom of the recipe. I am very heavy handed with the dip. You may not like the savoiardi as soaked as I do. In that case you may have some dip leftover.
Could you please tell me if you use dry or sweet marsala? Thanks!
I used sweet marsala. Hope that helps.
This recipe is very similar to one I was given back in the 80s when it was almost impossible to get mascarpone in the UK. Totally delicious and I love the fact the eggs are cooked.
Isn’t is amazing how far we’ve come. Today ingredients that were once considered only local, are available in almost every corner of the world! Yes, cooking the eggs is a bonus in this recipe!
Is there any other liquid to use in place of the rum and Marsala?
Dawn, if you wish to make an alcohol free tiramisu – leave the rum out of the coffee dip and substitute 3 teaspoons of vanilla extract for the Marsala. Because there is less liquid, it will cook more quickly so be attentive to that. You could make up the rest of the liquid with grape juice but I’ve never tried that. If you want to swap out alcohol for another, try brandy instead of rum and vin santo or sweet sherry instead of Marsala. Hope that helps.
Tiramisù is one of those classic dishes you can enjoy again and again, but never tire of! And clearly you’re an expert. Mine never turns out so neat and pretty as yours… My complements to the cook. 🙂
Thank you so much Frank! For this photo I chilled the tiramisu in the freezer so I could get a neat slice. Actually because we live in the tropics, I love to eat frozen tiramisu – it’s like gelato!
Oh my goodness, this looks SO good! I love tiramisu and yours definitely seems like it takes the cake Marcellina!! x
Thank you for your kind word, Adrianne! xx
My goodness, this is the best looking tiramisu I have ever seen! I love tiramisu and I’m afraid to say I have actually never made one… I have no excuses now!
This looks SO SO perfect. Tiramisu is one of my absolute fav dessert and if it’s in the menu that I have to order it.
Thanks! Tiramisu isabsolutely my go-to dessert, Sylvie!
This is the definitive Tiramisu recipe. Brilliant recipe and you can be assured of a brilliant result like all of Marcellina’s recipes.
Thank you Jacob for your very kind comment and your ongoing support! I’m so glad you enjoyed this recipe as much as we do!
Marcellina, your tiramisu is heavenly! Those impossibly perfect slices! Love the idea of freezing it!
This looks so delicate and delicious! I’m bookmarking this for later. I made a version of TM once, but it didn’t have the finesse of your recipe!
Fran, I think you will love this one! xx
this is so beautiful. I’m not scared of fresh eggs, but your recipe is spectacular!
One of my all time favourite desserts! Such a wonderful, classic sweet treat!
Me too! I just love it. Thanks for sharing and all your support, Alexandra xx
gave this recipe a go but didn’t work out too well for me. took about 20 mins to whisk the zabaglione to a thick consistency. Not sure if I didn’t have the water hot enough. and the cream probably could have been whisked to firmer peaks. the mixture was not firm enough to spread on. should still taste good though fingers crossed.
Hi Vanessa, it sounds as though you know what went wrong. Yes, the zabaglione needs “barely simmering water” as stated in the recipe, in the pot underneath. However erring on the side of cooler is better than making scrambled marsala eggs. I think, though, that your mascarpone may have been on the softer side which some brands are. Soft peaks is plenty firm enough for whipped cream but if the mascarpone is not firm, then the mixture may be soft but still shouldn’t have been runny. This is a recipe that I’ve made numerous times (too many to count) with different brands of cream and mascarpone and the cream is always spreadable. I’m sure it still tasted delicious! Thank you for taking the time to comment.