• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marcellina In Cucina
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
  • ×

    Home » Desserts

    Italian Tiramisu

    Published: Nov 20, 2019 · Modified: Jul 5, 2020 by Marcellina

    491 shares
    • Share
    • Tweet
    • Yummly
    Jump to Recipe
    square slice of tiramisu on white plate
    square slice of tiramisu on white plate

    Italian Tiramisu is a much loved dessert. But do you know how to make tiramisu at home? Follow my recipe for delicious restaurant results.

    This classic Italian dessert has layers coffee dipped savoiardi (also known as lady fingers) and a wonderful mascarpone filling with no raw egg!

    Square slice of Italian tiramisu on white plate.

    What is an authentic Italian Tiramisu recipe?

    A Tiramisu recipe did not appear in cookbooks until the 1960's. Its exact origins are not known and there is some dispute about this. The original recipe only contained savoiardi, egg yolks, sugar, coffee, mascarpone cheese, unsweetened cocoa powder and sometimes liquor. Notice that there is neither whipped egg white 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. Whereas some Italian recipes don't vary much at all like fagottini or tonnarelli pasta.

    Why you'll love this recipe

    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.

    I won't lie to you - there are a few steps to this dessert and making the zabaglione can be tricky but when you taste the results you won't be sorry.

    The bonus is that this 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 sponge fingers or fresh fruit such as strawberries.

    For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

    Ingredients

    The ingredients for my Italian Tiramisu don't differ so much to the original. All you will need is-

    • 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 supermarkets.
    • 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 Italian tiramisu. 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.

    Variation

    You can use the leftover egg whites instead of cream for the Mascarpone Filling which will create a light rather than rich dessert. This is how:-

    1. Substitute 4 egg whites and a pinch of salt for the cream.
    2. Whisk egg whites and salt until stiff peaks form.
    3. Mix mascarpone with cooled zabaglione.
    4. Fold egg whites gently into mascarpone mixture so as not to deflate the egg whites.
    5. Use as per the recipe.

    Remember that then this Italian tiramisu will contain raw egg. If you can, purchase pasteurized eggs to be absolutely safe.

    Instructions

    Preparation of zabaglione.

    How to make zabaglione.

    1. Put the egg yolks in a glass/ heatproof bowl or the top of a double boiler
    2. Whisk lightly until combined. Then whisk in the sugar and Marsala.
    3. Place the bowl or top of double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water.Whisk continuously until the mixtures thickens and becomes pale and creamy.
    4. 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 a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature.

    Hint: The zabaglione will take approximately 8-10 minutes if the water is simmering underneath the bowl or in the double boiler. 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.

    How to make Coffee dip

    First make the make the coffee dip by dissolving sugar in hot coffee. Then add Marsala. Then set aside to cool.

    How to assemble the Italian Tiramisu

    Four steps procees of how to assemble this recipe.
    1. Whip the cream until firm peaks form. Fold in the mascarpone and cooled zabaglione.
    2. Briefly dip half of the savoiardi in the coffee one at a time and place them in one layer in a 8 x 8 inch x 2 inch (20 x 20cm x 5cm)  pan. Be careful not to let the savoiardi soak because they will fall apart.
    3. Spread half of the mascarpone filling over the first layer of savoiardi.
    4. Repeat dipping and layering with the remaining savoiardi and mascarpone filling.

    Sieve unsweetened cocoa powder over the Italian tiramisu. Then refrigerate for 6 hours or better still overnight for the flavours to combine and the filling to set.

    Hint: You may need more or less savoiardi depending if your pan is larger/smaller or a different shape.

    Tips for success and FAQ's

    Cocoa topped, creamy dessert in square glass pan viewed from the side.

    Coffee is an important part of Italian Tiramisu. If you have a coffee machine or moka pot you can brew your own however instant espresso powder can be substituted. Just use two teaspoons in 1 ½ cups of hot water to make the required amount of strong coffee.

    Also be sure to use crunchy savoiardi for this recipe. If you have trouble finding them you can make your own using my recipe for sponge fingers. Use gluten free savoiardi (lady fingers) for a gluten free dessert that everyone can enjoy!

    What does tiramisu mean?

    Literally the word "tiramisu" mean "pick me up".

    How can this be made alcohol free?

    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 watch it carefully. You could make up the rest of the liquid with grape juice but I've never personally tried that.

    Can this recipe be made in advance?

    Actually this recipe is BEST made in advance. Allowing Italian tiramisu to set overnight ensures the flavours mellow and develop. In fact it can be made and stored in the refrigerator for two days prior to serving. Leftovers should be eaten within 5-7 days but can also be frozen - check out my tips below.

    Can you freeze tiramisu?

    Yes, this traditional Italian tiramisu recipe freezes perfectly! Cover the top with non stick paper then double-wrap well with plastic wrap. Tiramisu can be frozen for 3 months.  Defrost in the refrigerator.
    Actually, on hot days Italian tiramisu is delicious eaten as a frozen dessert!

    Can I make this egg free?

    Yes, use this recipe for egg free Mascarpone cream instead of the mascarpone filling in this recipe. Alternatively make my egg free Tiramisu Cups.

    What to do with leftover egg whites.

    This recipe only uses egg yolks so 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 this my classic Pavlova recipe, Lemon Macarons, my Italian Meringue Buttercream or for something savory try Egg White Frittata.

    Cross section of creamy dessert topped with cocoa powder of lifted from serving dish.

    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

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    Recipe

    square slice of tiramisu on white plate

    Italian Tiramisu Recipe

    Italian Tiramisu is a much loved dessert. But do you know how to make tiramisu at home? Follow my recipe for delicious restaurant results. This classic Italian dessert layers coffee dipped savoiardi (also known as Lady Fingers) and a wonderful mascarpone filling with no raw egg!
    5 from 42 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    cooling zabaglione: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings:12 servings
    Author: Marcellina

    Equipment

    • 1 square pan or glass serving dish (8 x 8 inch x 2 inch or 20 x 20cm x 5cm)
    • 1 double boiler see Note 1 below

    Ingredients

    Coffee Dip

    • 1 ½ cups strong coffee 350 mls (more if needed)
    • 2 tablespoons dark rum
    • 2 tablespoons white sugar

    Zabaglione and Mascarpone Cream

    • 4 egg yolks at room temperature
    • ½ cup white sugar 100 grams
    • ½ cup sweet marsala wine 120 mls
    • 2 cups mascarpone cheese 450 grams or 1lb
    • 1 cup heavy whipping cream 240 mls (containing at least 36% fat) (for stabilized whipped cream see Note 2 below)

    For Assembly

    • 24 savoiardi cookies approximately 8oz/250 grams or enough for two layers in the pan
    • 1 tablespoon unsweetened cocoa powder
    Prevent your screen from going dark

    Instructions

    To prepare the coffee dip

    • In a shallow dish pour coffee. Add sugar and rum. Stir until dissolved. Set aside to cool.

    Make the zabaglione

    • Put the egg yolks and sugar in a glass/ heatproof bowl or the top of a double boiler. Whisk lightly until combined. Whisk in the sweet marsala wine.
    • Place the bowl or top of double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water.
    • Whisk continuously until the mixtures 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 so that it doesn’t keep cooking. I do this by have a bowl ready with a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature. Set aside.

    To make the mascarpone filling

    • Pour the heavy cream into a medium bowl and whisk either by hand or with an electric mixer until firm peaks form. You want more than soft peaks but not stiff peaks.
    • Use a spoon to stir in 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 over beat because the mascarpone cheese can split.
    • Gently but thoroughly fold the cooled zabaglione and loosened mascarpone cheese into the whipped cream. The filling is now ready.

    To assembly Italian Tiramisu

    • Briefly dip half of the savoardi in the coffee one at a time and place them in one layer in a 8 x 8 inch x 2 inch (20 x 20cm x 5cm) pan. Be careful not to let the savoiardi soak too much because they will fall apart.
    • This should make one complete layer. If not add more.
    • Spread half of the mascarpone filling over the first layer of savoiardi.
    • Repeat dipping (you may need to make more coffee mixture if you use it all up) and layering with the remaining savoiardi and mascarpone filling.
    • Sift cocoa powder over the tiramisu.
    • Refrigerate for 6 hours or better still overnight for the flavours of this Italian Tiramisu to combine and the filling to set.

    Notes

    Note 1: Instead of a double boiler you can DIY. Use medium saucepan and a large glass/ heatproof bowl that fits snuggly over the saucepan so that it can trap in the steam. There needs to be at least 4 inches (10cm) of space between the bace of both the saucepan and the bowl. The bottom of the bowl should never touch the simmering water in the saucepan.
    Note 2: If you prefer a more firm filling, stabilize the whipped cream with powdered gelatine. To do this, 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.
    Tips for Success
    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 3 months. Place a layer of non stick paper over the top then wrap well in plastic wrap. Defrost in the refrigerator. On hot days tiramisu is delicious eaten as a frozen dessert.
    Method using egg white instead of cream for the Mascarpone Filling
    Substitute 4 egg whites and a pinch of salt for the cream.
    Mix mascarpone with zabaglione.
    Whisk egg white and salt until soft peaks.
    Fold egg whites gently into mascarpone mixture so as not to deflate the egg whites.
    Use as per the recipe
    Alcohol Free Italian Tiramisu
    Leave the rum out of the coffee dip and substitute 3 teaspoons of vanilla extract for the sweet marsala wine. Because there is less liquid, it will cook more quickly so watch it carefully. You could make up the rest of the liquid with grape juice but I've never personally tried that.

    Nutritional Information Per Serving

    Calories: 399kcal | Carbohydrates: 23g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 171mg | Sodium: 60mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1054IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

    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.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    More Dessert Recipes

    • Coconut panna cotta on a white plate topped with sliced strawberries and passion fruit with more in the background.
      Coconut Panna Cotta
    • Coffee Buttercream in a glass bowl with spoon inserted viewed from above.
      Coffee Buttercream
    • Coffee Cupcakes on black wire rack with a bite taken out of one cupcake.
      Coffee Cupcakes
    • Chocolate nests with colored candy eggs on a white plate.
      Bird's Nest Cookies
    491 shares
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tina

      January 27, 2023 at 5:56 am

      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.

      Reply
      • Marcellina

        January 27, 2023 at 8:32 am

        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.

        Reply
        • Tina

          February 01, 2023 at 6:54 am

          5 stars
          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.

          Reply
          • Marcellina

            February 01, 2023 at 7:53 am

            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.

            Reply
    2. Lori

      January 15, 2023 at 5:54 pm

      5 stars
      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.

      Reply
      • Marcellina

        January 15, 2023 at 7:15 pm

        Ciao Lori! I'm thrilled that you love this recipe as much as my family does!

        Reply
      • Marcellina

        January 15, 2023 at 9:01 pm

        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!

        Reply
    3. Judy Tiziani

      January 14, 2023 at 10:55 am

      5 stars
      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.

      Reply
      • Marcellina

        January 14, 2023 at 11:49 am

        I'm glad the cream cheese worked out for you, Judy! This is a family fav!

        Reply
    4. Christianne

      January 01, 2023 at 9:01 pm

      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!

      Reply
      • Marcellina

        January 01, 2023 at 9:23 pm

        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!

        Reply
        • Dee

          April 15, 2023 at 2:51 pm

          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

          Reply
          • Marcellina

            April 15, 2023 at 5:47 pm

            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.

            Reply
    5. emie

      December 22, 2022 at 7:55 am

      Could you please tell me if you use dry or sweet marsala? Thanks!

      Reply
      • Marcellina

        December 22, 2022 at 8:11 am

        I used sweet marsala. Hope that helps.

        Reply
    « Older Comments

    Primary Sidebar

    Woman in red shirt.
    Ciao! I'm Marcellina!
    If you love food that is honest and true with Italian flavors then you've come to the right place!
    Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home.
    More about me here

    Marcellina's Picks

    • five stacked nutella filled pancakes on white plate sliced in half showing the nutella oozing out
      Nutella Pancakes
    • Stewed bell pepper and tomatoes in blue bowl.
      Peperonata
    • homemade cavatelli pasta
      Cavatelli
    • pile of garganelli pasta
      Garganelli
    • Strawberry Coulis
    • cake covered in mini choc chips with 6 cannoli on top. cake on on a wooden cake stand.
      Cannoli Cake

    Featured on

    assorted logos - yummly, foodgawker and eveten kitchenware

    Footer

    ^ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Work with me

    Copyright © 2023 Marcellina in Cucina

    491 shares