Tiramisu Recipe Chef Dennis: A Classic Italian Dessert

Tiramisu is an Italian chilled dessert made with coffee-dipped ladyfingers layered between mascarpone cream and finished with cocoa. This version uses a gently cooked yolk mixture for a rich, stable filling, while espresso and a long chill give the layers time to meld; regional and family versions vary, and the dessert’s exact origins are disputed.

Ingredients

6 large egg yolks (about 110 g), preferably pasteurized
⅔ cup (135 g) granulated sugar
¼ cup (60 ml) Marsala wine
16 oz (450 g) mascarpone, cold
1½ cups (360 ml) heavy whipping cream, cold
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) fine salt
1½ cups (360 ml) strong espresso or coffee, brewed and hot
2 tbsp (30 ml) coffee liqueur, such as a coffee-flavored liqueur (optional)
30 to 32 crisp savoiardi ladyfingers (about 300 g)
2 tbsp (10 g) unsweetened cocoa powder, for dusting

Instructions

Cool the coffee. Brew the espresso or strong coffee and pour it into a shallow bowl. Set the bowl in a larger bowl of ice water and stir for about 5 minutes, until the coffee is cool. Stir in the optional coffee liqueur. Keep the coffee shallow so the ladyfingers are easy to dip without breaking. If starting with already chilled coffee, you can skip the cooling wait.
Set up a gentle double boiler. Bring about 1 inch (2.5 cm) of water to a steady simmer in a saucepan. Choose a heatproof bowl that fits over the pan without touching the water. Take the pan off the heat briefly while you whisk the yolks, sugar, and Marsala together in the bowl until smooth and slightly paler.
Cook the yolk mixture. Set the bowl over the simmering water and whisk continuously, scraping the sides and bottom, for about 8 to 10 minutes. Keep the water at a gentle simmer rather than a rolling boil. Check the mixture with a food thermometer; egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum temperature. The mixture should look thick enough to leave a short ribbon on its surface when the whisk is lifted.
Cool the custard. Set the bowl over a larger bowl of ice water and whisk for about 10 minutes, until the mixture is cool to the touch. Avoid letting water splash into the custard. This cooling step helps protect the mascarpone and cream from becoming loose when they are combined.
Whip the cream. In a separate chilled bowl, beat the cold heavy cream and vanilla with an electric mixer until it forms medium-stiff peaks. The peaks should hold their shape but still look smooth. Stop before the cream turns grainy or begins to separate; overwhipped cream can make the filling dense.
Make the mascarpone filling. Stir the cold mascarpone and salt briefly in a large bowl just until smooth. Whisk a spoonful of the cooled yolk mixture into the mascarpone to loosen it, then gently fold in the remaining yolk mixture. Fold in the whipped cream in two additions, using a flexible spatula and broad strokes. Stop as soon as no obvious white streaks remain.
Dip and layer the ladyfingers. Pour the cooled coffee into a wide, shallow dish. Dip each ladyfinger for about 1 second per side, turning it once; do not soak it. Arrange half of the dipped ladyfingers in a single layer in a 9-by-13-inch (23-by-33-cm) dish, breaking a few if needed to fill gaps. Spread half the mascarpone mixture evenly over them.
Finish assembling. Dip and arrange the remaining ladyfingers to make a second layer, then spread the rest of the mascarpone mixture over the top. Smooth it gently without pressing down hard, which can squeeze coffee from the lower layer and make the dessert wet.
Chill and dust. Cover the dish without letting the cover touch the cream and refrigerate for at least 6 hours, preferably overnight. Just before serving, sift the cocoa evenly over the top. Dusting at the end keeps the cocoa dry and aromatic instead of letting it absorb moisture during storage.

Tips

Use cold ingredients for the filling. Keep the mascarpone and cream refrigerated until you need them. If mascarpone gets warm or is beaten for too long, it can loosen or turn grainy. Stir it only enough to smooth it, then fold rather than vigorously beat the cream into it.
Dip quickly. Savoiardi are dry, crisp Italian ladyfingers that absorb liquid fast. A brief dip gives them a soft center while they continue to take up moisture as the dessert chills. If only soft, cake-style ladyfingers are available, touch them to the coffee for an instant rather than dunking them.
Choose the right substitute for Marsala. Marsala adds a mellow, rounded wine flavor. Dry or sweet Marsala both work, though sweet Marsala makes the filling a little sweeter. For an alcohol-free version, omit it; add 1 tablespoon (15 ml) of milk or cream to the yolk mixture if you want to keep a similar consistency. The flavor will be less complex, but coffee and vanilla still carry the dessert.
Use pasteurized eggs if you prefer extra reassurance. The yolks are cooked in this recipe, and the temperature check is important. Pasteurized shell eggs are also a useful choice for people who would rather avoid the risks associated with eggs that may not have been heated evenly. Do not skip the thermometer check or rely on color alone.

Serving Suggestions

Serve tiramisu cold, cut into squares with a thin, sharp knife. Wipe the knife between cuts for cleaner edges, and use a small offset spatula to lift each portion without dragging the layers. The cocoa topping is intentionally added just before serving, so keep a little extra in a small sieve for a fresh, even finish if the first dusting has settled.

A small serving is satisfying after a substantial meal because the dessert is creamy and rich. Pair it with espresso, an unsweetened cappuccino, or black tea; their bitterness balances the sweetness of the filling. For a larger dessert spread, offer fresh berries or sliced pears alongside rather than placing juicy fruit on top, where it could soften the cocoa and cream. If serving at a gathering, keep the dish refrigerated between portions and bring it out only when ready to cut.

Variations

Make it alcohol-free: Leave out both the Marsala and coffee liqueur. The Marsala is cooked with the yolks, but cooking does not guarantee that all alcohol evaporates. For a more layered nonalcoholic flavor, add ½ teaspoon (2.5 ml) of vanilla to the coffee or use a strong decaffeinated espresso. The dessert will still have the coffee-and-mascarpone character associated with tiramisu.

Adjust the coffee intensity: For a gentler flavor, use strong brewed coffee rather than espresso, or reduce the espresso to 1¼ cups (300 ml) and keep the same quick dipping method. For a bolder dessert, choose a dark roast. Avoid making the coffee especially sweet: the filling already contains sugar, and extra sweetness can obscure the roasted coffee notes.

Make individual portions: Layer the dipped ladyfingers and cream in 12 small glasses or ramekins. Break the ladyfingers to fit, and make sure each portion has both layers. Individual containers are convenient for serving, but still chill them for at least 6 hours so the biscuits soften evenly. Dust each serving with cocoa just before it goes to the table.

Add a chocolate note: Sprinkle ¼ cup (25 g) finely grated dark chocolate between the layers or over the cocoa. Use a modest amount so it adds a little texture without overwhelming the espresso. This is a variation rather than a requirement; the classic combination of ladyfingers, mascarpone, coffee, and cocoa is complete on its own.

Storage and Reheating

Cover leftover tiramisu and refrigerate it within 2 hours of assembly or serving. Keep it at 40°F (4°C) or colder and eat it within 3 to 4 days. The texture is usually best during the first 2 days: the ladyfingers soften as they sit, and after several days the layers may become quite tender. Keep the dessert covered so it does not absorb odors from other foods, and use a clean utensil each time you serve it.

Tiramisu is served chilled and should not be reheated. Freezing is possible, although the mascarpone cream may become slightly less smooth after thawing. For best results, freeze individual portions in airtight containers for up to 1 month, thaw them overnight in the refrigerator, and add fresh cocoa after thawing. Do not leave the dessert at room temperature for more than 2 hours, or more than 1 hour in very hot conditions.

Frequently Asked Questions

Can I make tiramisu the day before serving?

Yes. Making it the day before is convenient and gives the ladyfingers time to soften and the layers to settle. Assemble it, cover the dish, and refrigerate it overnight. Add the cocoa shortly before serving for the clearest finish and freshest flavor.

Why is my tiramisu filling runny?

Common causes include warm mascarpone, overbeating the cheese, under-whipped cream, or ladyfingers soaked until saturated. Cool the yolk mixture fully before combining it with the dairy, keep the mascarpone cold, and fold gently. A full 6-hour chill also matters: the filling firms as it cools, so do not judge its final texture while it is freshly assembled.

Do I have to use espresso?

No. Strong brewed coffee works well and is easy to make in a drip machine or French press. Choose coffee with a pronounced roasted flavor and let it cool before dipping. Instant espresso powder dissolved according to its package directions can also work; make enough to measure 1½ cups (360 ml) after dissolving it.

What are savoiardi, and can I use another biscuit?

Savoiardi are crisp, dry Italian ladyfingers shaped like small fingers. Their light structure makes them useful for absorbing coffee while holding a layered dessert together. If you cannot find them, crisp sponge fingers are the closest substitute. Soft cake-style ladyfingers can work, but dip them very briefly because they become soggy more easily.

Can I skip the alcohol?

Yes. Omit the Marsala and coffee liqueur for a version without added alcohol. The result will have a simpler flavor, but it will still taste like tiramisu because espresso, mascarpone, and cocoa remain the main flavors. Do not assume that the Marsala is alcohol-free after it is heated; omit it if you need to avoid alcohol completely.

How can I tell whether the yolks are cooked safely?

Use a clean food thermometer and check the thickest part of the yolk mixture while whisking it over the simmering water. It should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The mixture thickens as it cooks, but appearance alone is not a reliable substitute for checking the temperature.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).