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.
I just used a different recipe that ive used for a while and have already refrigerated my cream. but I came upon your website (will be making your arancini for a galentines party on thursday!) and saw your version using marsala wine in the cream! ive never done this before and would love to try it out. is it too late to mix the marsala wine on its own into the cream i already made? it was essentially the same recipe as yours just 6 yolks, 1 cup sugar, 1-1/4cup Mascarpone and 1-3/4cup whipped cream. thanks!
Suzy, is it a cooked zabaglione recipe? In my recipe, the zabaglione is quite thick after cooking and already has the Marsala wine in it. Then when cooled this is added to the mascarpone and whipped cream. So I think it’s a little different and may result in a tiramisu that isn’t compeletely set. That’s not always a bad thing, though. The flavor will still be delicious.
If you do decide to add Marsala wine to the already prepared cream, start with just a little. Maybe even less than a quarter of a cup. I wouldn’t add much more than that because I think (but I’m not sure because I don’t know your recipe) it would become too liquidy.
As I say, I think it would still be super delicious! If the cream is really liquidy, you can create individual tiramisu cups then you don’t have to worry about plating. Yum!
yes, the process is did was exactly as you do it. I cooked it on a double boiler till it was nice and thick, almost 13-14 min and added the mascarpone and whipped cream afterwards. its nice and thick right now. should I try reducing the marsala before adding it since im sure that it cooks the alcohol out when its double boiled in your recipe. ill try it tomorrow to a small portion of the cream and see how it works before I mix it into the rest. I might leave some of the cream without it so its thick enough to pipe nicely on the top of the cake. thank you for your speedy reply and trouble shooting this with me! ill be trying your version next time I make tiramisu, wish I had seen it before I started making it! im always looking for authentic and delicious meals to add to my recipe box that I plan to pass down to my daughter when she’s older. (she’s currently 2 haha so I have many years to test recipes!)
Yes, maybe try that – reducing the Marsala wine. That’s a good idea to leave some so that it’s thick if you would like to pipe it. I usually make the cream and assemble it straightaway then refrigerate overnight.
Oh that’s so lovely that you’re already thinking of passing recipes down to your daughter. Never to young to start getting them interested! Let me know how it goes.
First timer!!
The flavors are all wonderful.
Wondering if the mixture will firm up a bit when it sets because mine unfortunately seems very loose.
I should’ve known better but I was eager to get it done
It shouldn’t be very loose but more creamy as you can see in the step by step photos. Did you cook the egg yolks and sugar until really thickened? Can you give me more details? For example, at what point did it become loose? Did you use whipped cream or the egg white version? Even if it doesn’t set, the flavor will be great.
made this recipe twice not a scrap left…can this be halved?
Margherita
Margherita, I’m thrilled that you love this tiramisu. It’s so popular in our family, too! While I have never halved it because, as you say, it’s eaten so quickly, I’m sure you can. Just toggle the servings down to half (this is 6 servings) to easily work out the quantities needed. Enjoy…again!