Tiramisu is the most famous Italian dessert in the world. And for a very good reason! It’s a deliciously creamy, rich no-bake dessert that contains layers of espresso and cognac-soaked ladyfingers, and a richly sweet, butter mascarpone filling. The whole thing is topped off with a generous dusting of good-quality cocoa.
All that deliciousness coming from one pan sounds like it’ll be complicated to make with lots of exotic and impossible-to-find ingredients. Not so my friends! Its’ quick and easy to make, and most ingredients are readily available at most supermarkets.
The taste of this layered dessert truly transcends the sum of its ingredients. It is simply, sublime. I’ve tried many, many tiramisu recipes and this is the one that is now in my permanent collection.
Every time I serve it, which is often, everyone asks for the recipe. I can’t tell you how many people exclaim it is the absolute best tiramisu they’ve EVER had!
Want more of my favorite tiramisu recipes? I’m so happy to share! This strawberry tiramisu is off-the-charts delicious and perfect for spring and summer!
My all scratch tiramisu is the perfect baking project to stretch your baking skills. Homemade ladyfingers, homemade zabaglione, homemade vanilla pastry cream, and homemade whipped cream! This baby is a labor of love!
If you’re looking for more American, rich, custardy layered desserts I hope you try my eclair cake and my chocolate lasagna!
What Does Tiramisu Literally Mean
Pick me up! Tiramisu is a layered Italian dessert made up of espresso and cognac-soaked ladyfingers and a creamy mascarpone mixture, topped off with good-quality cocoa. The combo of espresso and cognac do just that!
What Are Lady Fingers
These are delicate sponge fingers known in many European countries. In Italy, they are known as savoiardi. Freshly baked they are a divine, delicate sweet sponge cake roughly shaped into a finger.
Commercially made they are much thicker, totally dry, and still, roughly shaped as a finger.
Is There Real Alcohol In Tiramisu?
In authentic tiramisu yes there is alcohol. Traditionally marsala wine is used. My preference is to use cognac. In this recipe, the alcohol is not cooked off which makes it unsuitable for children.
If you’re making this and children will be consuming it or if you simply don’t want alcohol in your food, simply add 1 teaspoon of rum extract to the espresso you dip the ladyfingers in.
Ingredients You’ll Need
- Egg Yolks: From very fresh large eggs.
- Sugar: White granulated sugar.
- Mascarpone Cheese: This is a creamy Italian cheese similar to cream cheese but is a little sweeter and a bit more buttery.
- Egg Whites: From very fresh large eggs.
- Brewed Espresso: In a pinch, you can always use very strong brewed coffee.
- Cognac or Rum: Both work very well. Personally, I prefer this made with cognac.
- Ladyfingers: This recipe uses the hard crunchy type of ladyfinger. They’re completely dry and absorb the coffee cognac mixture perfectly. The soft, fresh bakery style will disintegrate.
- Unsweetened Cocoa Powder: According to a test of Cocoa powders by Taste of Home, the best-tasting cocoa powder is Valrhona pure cocoa powder. That said, Ive made this more times than I can count with Hershey’s cocoa powder with amazing results.
- Chocolate Curls or Shavings
Tips
- Eggs: Please use very fresh eggs in this recipe. It’s important to make sure you don’t accidentally get any yolk in the egg whites. If you do the whites will not whip up properly.
- Take care not to whip your egg whites. The recipe calls for stiff egg whites. If you continue to whip the whites they will become dry and eventually can curdle. You will know you have stiff peaks when the egg whites have glossy peaks that stand straight.
- Are Raw Eggs Safe To Eat? According to the CDC (article here), that answer seems to be clearly no. Other respected sources seem to have a softer stance. According to WebMD (article here), and, Slate (article here) it’s estimated that only about 1 in 20,000 eggs has salmonella. The safer choice would of course be to use pasteurized eggs.
- Only you can decide what’s best for your family! I’ve made this with regular eggs for decades, but that said, I wouldn’t serve this to my 82-year-old father or 1-year-old granddaughter.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Any leftovers you have should be refrigerated. They will last well wrapped or stored in an airtight container for 3-4 days.
- Can You Freeze This? Yes, this will freeze for up to 4 months. Be sure to wrap it very carefully. Use the Hotel wrap technique for best results. Here’s an article on how to do it!
- Make-Ahead Tips: This by nature is the perfect make-ahead dessert. It needs to be made and then refrigerated overnight!!
Serving Recommendations
A hot cup of coffee, tea, or my Keoke coffee is the perfect accompaniment for this wonderful dessert!
More Layered Dessert Recipes
Biba's Tiramisu
Ingredients
- 6 egg yolks, at room temperature
- 1/3 cup sugar
- 1 pound Mascarpone cheese, at room temperature
- 3 egg whites, at room temperature
- 2 cups brewed strong espresso
- 2 tablespoons marsala wine, cognac, or rum
- 28 ladyfingers
- 1/2 cup unsweetened cocoa powder
- chocolate curls or shavings
Instructions
- In the bowl of a stand-up electric mixer, beat egg yolks (6) and sugar (1/3 cup) on high speed until the mixture is thick and pale yellow, about 5 minutes. Add the mascarpone (1 pound) and fold in or gently mix until thoroughly incorporated and the mixture is completely smooth.
- In a separate mixing bowl, with clean beaters, beat the egg whites (3) until stiff but not dry, then fold them into the mascarpone mixture.
- In a small bowl, combine espresso (2 cups) and cognac or rum (2 tablespoons). Quickly dip each ladyfinger (28) into the mixture, then line the bottom of a 9X13-inch rectangular dish with a single layer of the dipped ladyfingers. Spread half of the mascarpone mixture over the layer of ladyfingers then sprinkle with a layer of cocoa powder. Continue to dip more ladyfingers in the espresso mixture then make another layer of them in the baking dish. Pour the remaining mascarpone mixture over the second layer and sprinkle with the remaining cocoa.
- Cover and refrigerate overnight. Just before serving top with chocolate shavings or curls and serve.
Fans Also Made:
Notes
- Eggs: Please use very fresh eggs in this recipe. It's important to make sure you don't accidentally get any yolk in the egg whites. If you do the whites will not whip up properly.
- Take care not to whip your egg whites. The recipe calls for stiff egg whites. If you continue to whip the whites they will become dry and eventually can curdle. You will know you have stiff peaks when the egg whites have glossy peaks that stand straight.
- Are Raw Eggs Safe To Eat? According to the CDC (article here), that answer seems to be clearly no. Other respected sources seem to have a softer stance. According to WebMD (article here), and, Slate (article here) it’s estimated that only about 1 in 20,000 eggs has salmonella. The safer choice would of course be to use pasteurized eggs. Only you can decide what's best for your family! I've made this with regular eggs for decades, but that said, I wouldn't serve this to my 82-year-old father or 1-year-old granddaughter.
I recently made this and I have a cousin that is a chef at the Four Season Hotel , he told me it was a lot of work but when I got it done he tried it and was shocked told me it was very good for someone , who has never tried it nor ever made it. Needless to say I’m super proud of it and how it turned out.
Wow, that’s so amazing, Valerie! Congrats to you! Thank you so much for your positive review, this made my day 🙂
I have been using this recipe forever. My Neapolitan mother and her friends would CRY when I made it. The most authentic ever! Thank you for your review and comment!
Holy Cow!! Linda, I thought it was just me that was head over heels in love with this recipe. When I serve it at dinner parties…. everyone goes absolutely crazy about it!!!! Really accomplished cooks tell me it’s the BEST tiramisu they have ever eaten!!!! 🙂
Kath! i`m Flor from Argentina…. i love all your recipes!! it`s good to try some new ones sometimes 🙂
Hi Flor! So glad you’re loving the recipes. Thanks for reaching out!
Where is Biba’s Tiramiscu recipe – lost my old recipe & cannot find one I like!
Mariann. I can’t believe it’s not up yet. I’m sorry!!!
Hi Chanced upon your page loved the buttermilk coconut cake and looking forward to the recipe for tirasamu.
Hi Carol! I can’t believe I haven’t posted it! It’s going to the top of my priority list!!!
Hi,
I cannot se the recipe.
Hi Diane. I’ve only posted photos at this time ….recipe coming soon 🙂
I’d love the recipe for Biba’s Tiramisu!!
Hi Laura! Sorry I’m running a bit behind. Planning on posting asap!