Classic Italian Tiramisu Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: If you’re searching for the Best Tiramisu Recipe, this authentic Italian classic shows you how to make it 100% from scratch with homemade ladyfingers, rich mascarpone, and bold coffee—plus easy store-bought shortcuts when you need them.

• Authentic Inspiration: Straight from Italy, based on the traditional dessert.
• From Scratch: Master homemade ladyfingers, mascarpone, and layering.
• Flexible Options: Store-bought substitutes for a quicker version.
• Decadent Flavor: Creamy, sweet, and coffee-kissed with a cocoa finish.

A Tiramisu made from scratch is such a treat, but yes, it’s definitely an undertaking. As a pastry chef who used to work in professional kitchens, I recommend breaking the original tiramisu recipe into steps and making components ahead of time. The homemade ladyfingers and mascarpone can be prepared up to two days in advance. On the day of serving, all that’s left is the easy assembly.

This make-ahead approach lets the magic happen in the refrigerator while saving you time and stress on the day of serving. Relax, enjoy the process, and savor every delicious bite!

Bold Bakers Loved This!

“This Tiramisu turned out absolutely amazing! Making the ladyfingers from scratch was easier than I thought, and the flavor was just like the Tiramisu I had in Italy.” — Maria G.

“I tried this recipe for a dinner party, and everyone raved about how authentic and decadent it tasted. I love that you gave store-bought options too—it made prep so much simpler.” — Daniel R.

“Gemma, this is a keeper! And thank you for making this authentic by not using cream.” — Angela

IMPORTANT NOTE: This recipe was improved and updated on 9/28/2025, to include substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips. 

Table of Contents

• What Is Tiramisu?
• Tools You Need
• Ingredients and Substitutes 
• How To Make Italian Tiramisu From Scratch
• Gemma’s pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Tiramisu Recipes

What Is Tiramisu?

Tiramisu (Pronounced: tee-ruh-mee-soo) is an Italian, custard-like sophisticated dessert composed of ladyfingers dipped in coffee and brandy, whipped mascarpone cheese mixture, and cocoa powder dust. They are layered together, yielding a beautifully moist and creamy dessert. Some versions of Tiramisu don’t include eggs, but in this traditional recipe, we are incorporating eggs for a light and airy result.

The exact origin of Tiramisu is disputed, but many agree that it was invented in the Veneto region of Italy in the 1960s or 70s. It became more well-known during the 80s when it became a popular dessert choice in many Italian restaurants and bakeries in New York City.

Tools You Need for the Best Tiramisu Recipe

• Measuring cups and spoons
• Stand mixer with a whisk attachment (alternatively, a large mixing bowl and an electric hand mixer)
• Mixing bowl
• Rubber spatula
• 9×13-inch (23x33cm) baking dish
• Offset spatula
• Plastic wrap
• Fine mesh sieve

Ingredients and Substitutes

Eggs

Separate the whites and yolks of your large, room-temperature eggs.

• Eggs enrich the flavor and create a light, airy texture in the mascarpone filling.
• Substitutions:
  • Egg-free mascarpone filling: I suggest replacing the eggs with 2 cups of heavy whipping cream, whipped to medium-soft peaks.
  • Egg-free ladyfingers: Try making my Homemade Egg-Free Ladyfingers recipe. They’re more delicate but same delicious!

Granulated Sugar

• Also known as white sugar, sweetens the mascarpone filling perfectly and stabilizes it by coating the air bubbles.
• Substitutions: You can use superfine sugar or caster sugar for a smoother texture.

Mascarpone Cheese

• Adds smooth, creamy richness with a mild, slightly tangy flavor, essential for classic Tiramisu. Galbani is a good-quality store-bought brand.
• Substitutions: Homemade mascarpone works beautifully and is easy to make using my Homemade Mascarpone Cheese recipe.

Coffee

• Strong coffee or espresso soaks the ladyfingers, giving Tiramisu its signature bold, aromatic flavor.
• Substitutions: Cold brew coffee or decaf espresso can be used; adjust strength to taste.

Brandy

• Adds depth and enhances the coffee-soaked layers’ flavor.
• Substitutions: Marsala wine, amaretto, dark rum, or coffee liqueur like Kahlua work equally well.

Ladyfingers

• Light, sponge-like cookies that provide structure and texture to the dessert.
• Substitutions: Store-bought ladyfingers work, or try sponge cake, pound cake, or my homemade recipe for an extra authentic touch.

Unsweetened Cocoa Powder

• Finishes the Tiramisu with a rich, chocolatey dust for balance and visual appeal.
• Substitutions: Dutch-processed cocoa works too for a slightly deeper flavor; avoid sweetened cocoa.

How To Make Italian Tiramisu Recipe From Scratch:

The Day Before

1. Prepare Mascarpone: Make and hang the Homemade Mascarpone following the recipe directions.
2. Make Ladyfingers: Make the Homemade Ladyfingers following the recipe directions and store in an air-tight container until needed.

To Make the Mascarpone Cream

3. Whisk Egg Yolks and Sugar: In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld electric mixer), whisk the egg yolks and sugar together on high speed for about 5 minutes, or until the mixture is pale and forms a ribbon when the whisk is lifted.

4. Incorporate Mascarpone: With the mixer on medium-low speed, mix in the mascarpone cheese until just incorporated. Transfer to a large bowl and set aside.
5. Whip Egg Whites: Thoroughly clean the bowl and whisk attachment of the stand mixer. Add the egg whites and whisk on medium-high speed for about 3 minutes, or until stiff peaks form.
6. Fold Together: Using a large metal spoon, gently fold the egg whites into the mascarpone mixture until fully combined.

To Assemble the Tiramisu

7. Combine Coffee and Brandy: In a wide, shallow bowl, mix the coffee and brandy together.
8. Dip Ladyfingers: Quickly dip the ladyfingers in the coffee mixture, one at a time, and line the bottom of a 9×13-inch (23x33cm) baking dish.
9. Spread Mascarpone Cream: Spread ⅓ of the mascarpone cream evenly over the dipped ladyfingers.
10. Repeat Layers: Repeat dipping and layering with the remaining ladyfingers and mascarpone cream to create three layers total.

11. Chill: Cover and refrigerate the Tiramisu for at least 4 hours, but no more than 24 hours.
12. Dust with Cocoa: Just before serving, generously dust the top with unsweetened cocoa powder and enjoy!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Raw eggs: Incidences of food poisoning from raw eggs are very rare, but if you are immunocompromised or are wary of eating uncooked eggs, you have a couple of options:
  • Some grocery stores carry pasteurized eggs in their shells, so you can use this if they’re available.
  • Otherwise, you can replace the eggs with 2 cups of heavy cream whipped to medium-soft peaks.
• Rinsing eggs: Although it is never a good idea to rinse eggshells before storing them, you can rinse them just before cracking and separating them to prevent any surface bacteria from getting into the eggs.
• Whipping mascarpone mixture: Be careful not to under-whip or over-whip your sugar, egg, and cheese mixture. Whip it just until it forms ribbons.
• Soaking ladyfingers: Quickly soak your ladyfingers. Over-soaking them will make them too mushy during assembly. Using a wide, shallow dish should help with soaking the proper amount of coffee and brandymixture.
• No extra flavor: Don’t add additional flavoring like vanilla extract to your Tiramisu. This authentic Tiramisu recipe is all about the coffee and chocolate flavors and including another flavoring will overpower it.
• Liquor alternatives: You can use marsala wine, amaretto, dark rum, or a coffee liqueur like Kahlua in place of the brandy.
• Small serving: This dessert is best eaten within 24 hours of being made, but you can halve the recipe for a smaller crowd.
• No stand mixer or electric hand mixer: Use a whisk to thoroughly combine all ingredients.

Make Ahead and Storage Instructions

• Make Ahead: Prepare your Tiramisu up to 24 hours in advance. Refrigerate for at least 4 hours to let the flavors meld. Dust with cocoa powder just before serving.
• Longer Storage Tip: To prevent soggy ladyfingers or a too-soft mascarpone filling, prepare the components separately. Keep the mascarpone cream and soaked ladyfingers in the fridge, then assemble about 1 hour before serving.
• Storing Leftovers: Store leftover Tiramisu covered well in the refrigerator for up to 3 days. The longer it sits, the softer the ladyfingers and mascarpone will become, and flavors may mellow. Enjoy within 24 hours for the best taste and texture.

FAQs

Is Tiramisu a cake?

There is a common misconception that Tiramisu is a cake because of its layers. However, authentic Italian Tiramisu is a no-bake dessert that does not contain leavening agents or flour like a traditional cake. While Tiramisu is its own kind of dessert, it’s most similar to a custard.

Why Do You Dip Ladyfingers In Coffee And Brandy?

Ladyfingers are delicious on their own, so why go through the trouble of dipping them in coffee and brandy for your Tiramisu? It simple adds moisture and flavor to your classic Italian dessert.

• Soaked ladyfingers add strong coffee to feature that classic Tiramisu flavor and the brandy to boost that coffee taste.
• Ladyfingers soak up liquid to provides a soft base for your dessert while melding the flavors with the mascarpone filling.

Note: This recipe contains a small amount of alcohol so I don’t recommend this recipe for very young children. If you want a kid-friendly version, feel free to dip your ladyfingers in just coffee. Or check out my Chocolate Tiramisu Recipe and Berry Tiramisu for kids!

Why is my Tiramisu runny?

Your Tiramisu can turn out runny due to a broken emulsion, under whipped or deflated egg whites and lacking chilling time.

• First off, the most common reason is if you under-whip your egg yolks and sugar mixture. This causes a broken emulsion or unstable foundation which will cause your Tiramisu to not set properly in the refrigerator.
• Second, note to whip egg whites to stiff peaks to incorporate enough air and FOLD them into the yolk mixture. STIFF or firm peaks stand straight up the beaters are lifted. Folding will minimize deflating whipped egg whites.
• Lastly but definitely not the least, since this recipe does NOT contain gelatin, if you don’t let your Tiramisu chill for at least 4 hours, your mascarpone filling won’t set properly.

Why is my Tiramisu grainy?

If your Tiramisu is grainy, you may have over-whipped your mascarpone mixture. Over-whipping can cause separation or curdling which gives it that unpleasant texture. Though you can’t backtrack for over-whipping ingredients, you can try adding a few tablespoons of heavy cream to smooth out your mixture.

For More Tiramisu Recipes, Check Out:

• Easy 10-Minute Tiramisu Recipe
• 10-Minute Chocolate Tiramisu Recipe
• 10-Minute Berry Tiramisu
• Rich and Creamy Tiramisu Semifreddo
• Tiramisu Ice Cream (No Machine)

IMPORTANT NOTE: This recipe was improved and updated on 9/28/2025, to include substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips. 

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