Authentic Italian Tiramisu (2024)

Published: Jul 6, 2023 · Modified: May 30, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 105 Comments

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This is the ultimate recipe for authentic Italian tiramisu, a dessert made of layers of coffee-soaked ladyfingers and rich, velvety mascarpone cream using both heavy cream and egg yolks. It requires no baking and is incredibly simple to make!

The mascarpone cream is combined with whipped cream and a sabayon, a mixture of egg yolks, sugar and Marsala wine. Egg yolks add richness and body while Marsala wine adds a lovely, delicate flavor.

It’s easy to tell if you’ve made a tiramisu just right. Each bite will be will filled with slightly sweet yet light and airy mascarpone cream and dreamily soft yet delicate coffee-flavored ladyfingers. A touch of cocoa powder adds a slight chocolatey flavor to the dessert. Tiramisu requires no baking and can be made in a pan, trifle dish, or individual ramekins.

What is traditional tiramisu made of?
- Eggs in tiramisu
How to make classic tiramisu
More delicious tiramisu spin-off recipes

This post may contain affiliate links for products or services I use and love. As an Amazon Associate, I earn from qualifying purchases.

What is traditional tiramisu made of?

Tiramisu is one of my favorite classic Italian desserts with layers of whipped mascarpone cream and ladyfingers soaked in coffee syrup. Besides needing ladyfingers or Savoiardi biscuits, you’ll need large egg yolks, granulated sugar, marsala wine (see subsititutes below), heavy cream, mascarpone cheese, and sifted cocoa powder. Sometimes I add vanilla extract to the cream as well, but this is optional.

The ingredients in the coffee syrup include: brewed espresso or strong coffee, granulated sugar, and coffee or almond liqueur,Marsala, dark rum, or brandy.

Eggs in tiramisu

In most traditional tiramisu recipes, you’ll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that’s what this recipe calls for.

Egg whites or heavy cream?

The majority of recipes use one of these two. Both must be whipped in order to make a light filling, which is then folded into the egg yolks and whipped mascarpone. However, each will contribute a different flavor. Egg whites make the batter more airy, while heavy cream will add richness. One thing to consider is that egg whites are usually used raw, although some recipes do cook them.

In today’s recipe, I use a combination of egg yolks and heavy cream instead of egg whites. Not only do I prefer it because – let’s be honest – heavy cream and I are best friends, but I prefer my desserts to be as rich as possible and I love the flavor heavy cream adds.

Pro tip: If you prefer to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixer until stiff peaks form, then fold them into the mascarpone-egg yolk mixture.

If you use raw egg whites, be sure to use the freshest eggs possible with intact shells. You can also cook them over a double boiler, whisking the eggs constantly so they don’t scramble until they are hot. Then, transfer them to a mixer with a whisk attachment and whip until stiff peaks form.

What is the best liquor for making tiramisu?

Marsala is a sweet red wine traditionally used for tiramisu, and my favorite option. Do not use marsala cooking wine, typically found in your local grocery store. It contains added salt, changing the entire flavor profile.

What alcohol can be used instead of Marsala in Tiramisu?

If you’re looking for a substitution, then dark rum is my favorite, but you can also use brandy, coffee liqueur or almond liqueur.

How to make classic tiramisu

Make a coffee syrup by combining hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
Make a sabayon, which is a custard made from egg yolks, sugar, and sweet wine (in our case, Marsala). Cook these 3 ingredients together over a bain-marie – a pot of boiling water turned to low heat and over which you cook ingredients in a heatproof bowl. Whisk the mixture while it’s on the bain-marie, either by hand or with an electric mixer (easier), until the mixture is finger hot, has doubled in volume, and has a thick, foamy texture. Once done, remove from the heat and let it cool slightly (about 15 minutes).
Whisk the heavy cream until stiff peaks form.
Add mascarpone to the cooled egg yolk mixture and whisk by hand until smooth. Fold in the whipped cream in 2 additions.
Assemble the dessert. Quickly dip each ladyfinger into the coffee syrup (less than a second) and place in the pan in a single layer. Add half of the mascarpone cream and smooth the top. Repeat with a second layer. Don’t top with cocoa powder yet! Instead cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
Serving tiramisu. Right before serving, dust with cocoa powder or grated chocolate. Serve cold.

How long does tiramisu need to be in the fridge to set?

Cover and refrigerate your assembled tiramisu for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture. Right before serving, dust the top with cocoa powder or grated chocolate. Serve cold.

Why is my tiramisu soft or soggy?

Tiramisu can get too soft or even soggy if the ladyfingers are soaked too long in the coffee syrup. You want to be quick while dipping them – less than a second.

More delicious tiramisu spin-off recipes

Tiramisu Cake: Enjoy the classic flavors of tiramisu in cake form! Tender, vanilla cake soaked in coffee syrup is topped with sweetened whipped mascarpone cream and cocoa powder.
Tiramisu Cupcakes: Tiramisu cupcakes are full of the same rich, decadent flavors as classic tiramisu.
Chocolate Tiramisu: This one’s for the chocolate lovers out there. This recipe has added layers of smooth and creamy chocolate ganache and substitutes dipping ladyfingers in coffee syrup with dipping them in hot chocolate.
Quick Tiramisu: This is a simpler version of my classic tiramisu recipe. It omits the eggs and Marsala wine but is just as rich, creamy, and delicious.

4.54 from 15 votes

Classic Tiramisu

A recipe for traditional tiramisu – a dessert made of layers of coffee-soaked ladyfingers and a rich, velvety mascarpone cream. Read the full post to learn about different variations and substitutions for this Italian dessert.

Prep Time 45 minutes

Chilling Time 6 hours

Total Time 6 hours 45 minutes

YIELD 1 8×8-inch cake (double the recipe for a 9×13-inch dish)

Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

Coffee Syrup:

1cupbrewed espresso or strong coffee(made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
2tablespoonsgranulated sugar
2tablespoonscoffee or almond liqueur,Marsala, dark rum, or brandy

Filling:

3egg yolks
⅓cup(70 g/2.5 oz.) granulated sugar
2-3tablespoonsMarsala wine, dark rum, or brandy
¾cup(180 ml) heavy cream*
1 ½cups(340 g/12 oz.) mascarpone cheese, at room temperature
1teaspoonvanilla extract, optional
200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits (or less if making individual glasses)
Sifted cocoa powder or grated chocolate

Instructions

Make the coffee syrup

In a shallow bowl, combine hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.

Make the filling

Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e. place the heatproof bowl over a saucepan of simmering water on a low heat; the bowl should not touch the water). Whisk constantly using a whisk, or preferably a hand mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly, about 15 minutes.
Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.

Assemble Tiramisu

Quickly dip ladyfingers (less than a second) into the boozy coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top.
Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
Right before serving, dust with cocoa powder or grated chocolate.

Recipe Notes

*If you prefer to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixer until stiff peaks form, then fold them into the mascarpone-egg yolk mixture. If you use raw egg whites, be sure to use the freshest eggs possible with intact shells. You can also cook them over a double boiler, whisking the eggs constantly so they don’t scramble until they are hot. Then, transfer them to a mixer with a whisk attachment and whip until stiff peaks form.

Storing and serving

Refrigerate tiramisu for up to 2 days. I don’t suggest freezing tiramisu because that will ruin its texture. Right before serving, dust with cocoa powder or grated chocolate. Serve cold.

For individual glass tiramisu desserts:

Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. The amount of ladyfingers you use is up to you. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.

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Reader Interactions

Comments

Winnie says
September 23, 2014 at 6:50 am
יאווווו תמיד שאני נכנסת לבלוג שלך אני נעשית רעבה ברמות.
התמונות תשלך נהדרות ואני מרגישה כאילו והמנה ממש לידי.
הטירמיסו נראה פשוט מעלף!!
מאחלת לך שנה נהדרת ופוריה בהרבה מתוקים
❤ ❤
Reply
Tiffany @ Triple Crème Decadence says
September 23, 2014 at 5:03 pm
Tiramisu is one of my favorite desserts. This looks absolutely delicious!
Reply
- Shiran says
  September 24, 2014 at 5:07 am
  Thank you Tiffany! 🙂
  Reply
  - Jessica Castelan says
    September 14, 2018 at 3:19 pm
    Accidentally put the cheese in before letting the egg yolks cool should i start over again?
    Reply
    - Shiran says
      September 17, 2018 at 2:43 am
      If it didn’t melt and the texture is fine, you can use it.
      Reply
Tash says
September 23, 2014 at 6:47 pm
The ultimate comfort food <3 Light yet utterly filling. Perfect perfect perfecttttt pictures too, Shiran!
Reply
- Shiran says
  September 24, 2014 at 5:07 am
  Thanks Tash!
  Reply
Esther says
October 06, 2014 at 12:32 pm
Hi,
We like your pictures of the tiramisu very much. Would you like to share it with us so we can print it in our Italian magazine? Hope to hear from you, ciao, Esther
Reply
Diana says
October 10, 2014 at 3:16 am
Thank you for the tiramisu recipe! It’s simply laid out for what I usually consider a difficult dessert. I’ll be testing this or the chocolate lava cake for my next ambitious dessert night. 🙂
Reply
- Shiran says
  October 10, 2014 at 5:57 pm
  Thank you Diana! I promise that it’s not that hard to make! Just read all my tips and you’ll be fine 🙂 The fondant is very easy as well! It’s all about timing and taking it out of the oven on time, but don’t let it intimidate you, because it shouldn’t! 🙂
  Reply
Laura says
December 19, 2014 at 2:03 pm
Thanks for what looks to be a great recipe! I just made my first one (unfortunately, not this recipe) and now realized I goofed, thinking I should use each half of a lady finger for a layer, not the whole thing. Ugh…..guess anyone counting carbs will appreciate it? I haven’t tasted it yet, but hope it’s good regardless of the ladyfingers missing! 🙂
Reply
- Shiran says
  December 20, 2014 at 12:11 pm
  Hi Laura! How many ladyfingers in total did you use, and how many for each layer? Even if you mistakenly used less than the recipe suggested, it would still be delicious, and honestly, I think that the mascarpone filling is the best part!
  Reply
Char says
January 23, 2015 at 9:08 pm
Fantastic! Better than the restaurants.
Reply
- Shiran says
  January 24, 2015 at 12:45 pm
  Thank you so much!! 🙂
  Reply
CPJ says
See Also
Carbs in Whole Foods Market Recipes Desserts Vegan Tiramisu Savor the Difference Between Tiramisu and Tiramisu Cake Schlagfix Mascarpone • 250g • Vegan Wholesaler Vegan Tiramisu - SO VEGAN
March 16, 2015 at 9:05 pm
i made your recipe on Saturday and served it on Sunday and my fam cannot stop talking about it! Supremely delicious and pretty easy to make. Looking forward to trying another one of your recipes!!
Reply
- Shiran says
  March 17, 2015 at 1:36 pm
  Thank you so much! My family also LOVES this recipe!
  Reply
- Valerie says
  April 14, 2021 at 1:28 pm
  Hi. How do I adjust the ingredients for 6 inch round pan?
  Reply
  - Shiran says
    April 20, 2021 at 2:52 pm
    Hi Valerie, I recommend checking out my article on how to convert cake pan sizes 🙂
    Reply
Renee says
April 09, 2015 at 1:46 pm
I have been looking for a good Tiramisu recipe that yours looks lovely. I have been looking and with no success for mascapone, would cream cheese be a good substitute???
Reply
- Shiran says
  April 09, 2015 at 2:55 pm
  Hi Renee! I wrote about it in the post, but also, Here’s a good answer to your question from nigella.com.
  Reply
  - Renee says
    April 09, 2015 at 3:00 pm
    Oh thank you so much
    Reply
Lisa says
May 10, 2015 at 10:54 pm
The filling recipe is amazing! I was looking for a recipe that calls for cooked egg yolks and I am glad I stumbled upon yours…thanks for sharing!
Reply
- Shiran says
  May 11, 2015 at 2:50 pm
  Thank you so much, Lisa! 🙂
  Reply
sk says
May 14, 2015 at 2:07 am
hi shiran!! is there any sustitute to ladyfinger??? i dint get any from my store… plzzz tell a suitable replacement as my mascarpone will be expired after a week…:(
Reply
- Shiran says
  May 14, 2015 at 3:41 am
  Hi 🙂 You can use pound cake (or sponge cake) and cut it into similar sized slices. It would soak up the liquid fairly well.
  Reply
  - Braiden says
    July 05, 2022 at 9:55 pm
    You can use eclair shells, too.
    Reply
    - Braiden says
      July 05, 2022 at 9:56 pm
      Ilove that u cook eggs
      Reply
  - Bbgun says
    July 05, 2022 at 9:59 pm
    You can use eclair shells to. Btw I love that you cook the eggs.
    Reply
Lisa says
June 27, 2015 at 8:00 pm
This was awesome the first time I made it – but this time the filling separated….?
Maybe I didn’t cook it enough? It still tastes ok, but I’m bummed because it doesn’t have the correct texture. The only difference was that I used coffee instead of the wine/brandy because I was planning to take it to a potluck. Could that have made the difference? Thanks!
Reply
- Shiran says
  June 28, 2015 at 3:32 am
  Hi Lisa! Using coffee instead of wine didn’t cause it. Did the filling separate after refrigeration or during preparation? Did you cook it over a bain marie? There are two possible ways why it would separate: (1) if it wasn’t cooked gently. High heat causes the eggs to scramble. (2) Over whipping the whipped cream, which causes it to separate. Hope this helps!
  Reply
Klydie G says
September 04, 2015 at 11:14 am
Can I use both egg whites and heavy cream? If yes, how much the measurements should be? Thanks a lot x
Reply
- Shiran says
  September 05, 2015 at 5:52 am
  Hi Klydie! If you want to use egg whites instead of heavy cream, use 3 egg whites and whisk them using an electric mixer until stiff peaks form, then fold it into the egg yolk-mascarpone mixture. Use either just heavy cream or egg whites. Enjoy 🙂
  Reply
Emilie says
December 21, 2015 at 1:41 pm
Thank you Shiran! This recipe has now become a treat and a must at any party that I go to! Your blog has been a lifesaver especially for a novice and so easy to follow! Messed it up once cause.. I’m bad at following recipes but if I do it step by step, it is AMAZING!
Keep up the amazing work! You’re doing a great thing for the world here !!! 🙂
Xoxxxo!
Emilie
Reply
- Shiran says
  December 22, 2015 at 5:09 am
  What a sweet comment Emilie, thank you so much! It really means a lot to me! I hope you continue to enjoy my recipes 🙂
  Reply
katie says
December 21, 2015 at 11:02 pm
Can this be made a day ahead? Want to make it for the holidays but because of timing of events, it would be wonderful if I could make it the day before instead of the day of. Thank you!
Reply
- Shiran says
  December 22, 2015 at 4:36 am
  Sure! I always make it a day ahead and keep the leftovers in the fridge for 2 more days. Happy holidays, Katie!
  Reply
Cheryl Haywood says
January 01, 2016 at 10:16 pm
Shiran, I made this dessert last night. It was a HUGE hit. Compliments received from friends that will eat Italian desserts only from top notch Italian restaurants or genuine Italian pastry shops.
Reply
- Shiran says
  January 04, 2016 at 10:11 am
  This recipe is actually a result of my attempt to impress my Italian friend 🙂 So happy you like it, and thank you for your comment Cheryl!
  Reply
juli says
March 22, 2016 at 11:36 am
Was vanilla extract intentionally left out? Can I add it in?
Reply
- Shiran says
  March 22, 2016 at 5:47 pm
  You can add it in if you want, I just don’t find it necessary because the filling has plenty of flavor. In my other recipe there are no eggs or alcohol so I used it to add a nice flavor.
  Reply
Name* says
June 15, 2016 at 3:57 pm
Hi shiran
I tried your recipe more than three times it turns out awesome and delicious but I have little issue when I make the zabaione it looks less thicker and slightly runny I don’t know why?
For information I use egg whites for whipped cream .
I’ll be happy if you can give me a tips for this problem.
Reply
- Shiran says
  June 16, 2016 at 9:09 am
  The zabione thickens slightly while cooking, but the consistency should be like a thick sauce. With the mascarpone and whipped cream the filling should be stable after refrigeration. Is your filling runny? It should be quite soft but not runny.
  Reply
Kate says
August 18, 2016 at 5:30 pm
I love this recipe. One issue I had and I’m not sure if maybe it’s because I didn’t allow my egg mixture to cool before adding the mascarpone – my mixture slightly curdled when I put in the cheese. Is it because it was not cool enough or because I over beat the eggs in the double boiler? Would love some feedback to help me improve!
Reply
- Shiran says
  August 22, 2016 at 6:16 am
  Hi Kate! If the egg mixture and mascarpone were smooth before you combined them together, then the difference in temperature was probably the issue. Next time, let the mixture cool before adding the mascarpone.
  Reply
Miri says
December 20, 2016 at 12:21 pm
I’ve done this desert with Irish cream. It delicious! Thank you ?
Reply
- Shiran says
  See Also
  Tiramisu Layer Cake
  December 21, 2016 at 7:56 am
  Thank you Miri! 🙂
  Reply
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Reply
Rosh says
August 02, 2017 at 4:24 am
Hi, I tried your recipe recently and it came out great. I like the way you write and the way you suggest alternatives. I did with mascaporone and cream and it was soft, not stiff like a cake as the store bought one. Thank you once again. I’ll try the red velvet cake next! Can we substitute jelly crystals for the colouring.
Reply
- Shiran says
  August 06, 2017 at 4:44 am
  Thank you so much! I’m not familiar with jelly crystals for coloring, can you give me an example?
  Reply
nivi says
August 07, 2017 at 7:32 pm
Hi Shiran
Your recipe looks delicious. I would like to make this one for about 15 people.
Can you pls advise
Reply
- Shiran says
  August 08, 2017 at 12:58 pm
  It depends on the size of the serving. It’s made in a 8×8-inch pan, so take a look at the pan and decide. It should be enough for 8-9 people, so you can double the recipe and use 2 pans.
  Reply
Nivi says
August 09, 2017 at 2:42 am
Thanks Shiran! I appreciate it . You have mentioned 227 gms mascarpone in your recipes. So if I’m making for 10-15 people , should I only use 500 gms in total. ? Will that be enough
Reply
Emily Chase says
August 26, 2017 at 12:06 am
i want to make it for 10 people..is your recipe will gonna be enough for them?
Reply
- Shiran says
  August 26, 2017 at 2:43 pm
  Hi Emily, it depends on the size of the serving. It’s made in a 8×8-inch pan, so take a look at the pan and decide if it’s enough for you. If you want to be on the safe side, you can multiply the recipe by 1.5 or 2.
  Reply
- Valerie says
  May 13, 2021 at 5:02 am
  Hi. How do I adjust the ingredients for 6 inch round pan? Please advise me. Thanks
  Reply
Anishta says
September 06, 2017 at 6:02 am
Hi Shiran
I tried your recipe on Saturday and it was awesome. It turned out to be really very delicious.
Thank you …
Reply
- Shiran says
  September 11, 2017 at 4:07 am
  Thank you Anishta!
  Reply
Nikki says
November 30, 2017 at 3:30 am
Thanks for sharing, but I have one question. Do you use the soft ladyfingers or the hard ones?
Reply
- Shiran says
  November 30, 2017 at 4:36 am
  Hi Nikki, the hard/crunchy ones are the best for tiramisu.
  Reply
Rowena says
December 23, 2017 at 8:23 pm
Shiran – I would just like to thank you for such a easy, simple recipe for what I would have considered a very complicated dish. I have made this a bunch of times and everyone has loved it. I was wondering if I can make it without the alcohol? My friend is pregnant so I’d rather avoid the alcohol but she loves tiramisu! Anything I can substitute?
Reply
- Shiran says
  December 24, 2017 at 6:39 am
  Thank you so much Rowena! 🙂 You can just leave out the alcohol, it’s delicious without it too!
  Reply
amit says
February 13, 2018 at 7:09 am
נראה מושלם ומתכננת להכין השבוע!
רק שתי שאלות יש לי, אפשר לוותר על האלכוהול בתערובת?
ושנית, לאיזה טמפרטורה רצוי להגיע עם החלמונים בבן מארי?
אודה לתשובתך, יש לך בלוג מדהים!
Reply
- Shiran says
  February 13, 2018 at 8:29 am
  Thank you so much Amit! 🙂 You can leave out the alcohol if you prefer, and you can add 1 teaspoon of pure vanilla extract. Cook the yolks until they reach a temperature of 65°-70°C.
  Reply
Lara says
February 26, 2018 at 3:32 pm
Thank you for this fabulous, fail-proof recipe. I’ve made it three times now and it was a great success each time. I added a bit of extra rum and extra coffee as I like the flavours to be extra intense.
Reply
Angela says
April 17, 2018 at 10:08 pm
Hi Shiran,
This recipe is fabulous- I’ve served it to my Italian friends and family and theyve even said this is one of the best tiramisus they’ve ever had!! I do find the mascarpone mix being slightly runny, and it doesn’t look as airy as in your picture. After I make the zablione, I cool it in the fridge as opposed to room temperature, only to allow it too cool faster and completely before adding in the whipped cream. Would this have made it more runny?
Reply
- Shiran says
  April 18, 2018 at 5:30 am
  Thanks Angela, I’m really glad they all like it! The mixture is quite soft and that’s ok. That’s why some prefer to serve it in glasses rather than plates. You can try to whip the cream a bit longer next time, and let the tiramisu set in the fridge for several hours.
  Reply
Maria-Jose says
May 05, 2018 at 7:11 am
This recipe was so easy to follow for my first time making Tiramisu! The results were amazing and my guests absolutely loved it. It is light and cloud like & carries all the delicious flavors of Tiramisu beautifully!
I will always use without change other than cutting the sugar back for the coffee syrup.
Thank you!
Reply
Noor says
May 28, 2018 at 8:20 am
instead of heavy whipping cream can I use just whipping cream pls do give me a reply
Reply
- Shiran says
  May 30, 2018 at 10:52 am
  Yes, you can use heavy cream or whipping cream.
  Reply
Nasreen says
June 04, 2018 at 9:12 am
Wow. I love this recipe. My first attempt at a Tiramisu and it is perfect. Of course, I omitted the alcohol ingredients due to religious reasons, but perfect nonetheless.
Thank you Shiran for such a simple, delicious and delectable recipe. 🙂
Reply
Eleni Griva says
July 17, 2018 at 8:27 am
Can I use half whipped cream and half egg whites so the tiramisu becomes both creamy and airy?
Reply
- Shiran says
  July 20, 2018 at 10:06 am
  Hi Eleni, you can use both, but I don’t know the exact amounts without testing it.
  Reply
Jamie says
July 22, 2018 at 1:37 am
Hi Shiran,
I am a newbie to making Tiramisu. I observed in some recipe, they include the alcohol into the coffee mixture instead of mascarpone cheese. Some uses Kahlua. Can i substitute with Baileys instead?
Thanks.
Jamie
Reply
- Shiran says
  July 23, 2018 at 1:15 pm
  Hi Jamie, Baileys is more creamy and less strong than Kahlua so it would taste different but still great. So if you like it, you can use it as the alcohol in the recipe.
  Reply
Devora Marks says
September 14, 2018 at 7:01 am
Hey! This looks amazing and I really want to make it!! Unfortunately there was not mascarpone cheese in the supermarket… they only had קרם מסקרפונה של גד. Do you think the recipe will work with that? It’s 38%…
Thanks!!!
Reply
- Shiran says
  September 17, 2018 at 2:42 am
  Hi Devora, I’m not familiar with this, I suggest to stick to mascarpone. If you’re in Israel it’s 40% (Gad brand is great) and easy to find in supermarkets.
  Reply
Jaymie says
November 04, 2018 at 10:23 pm
Hi dear, I was about to try on your recipe until I realised the amount of Mascarpone you’re using – 340g of it. Most of the recipe similar to your servings uses around 250-280g. Do we really need so much of Mascarpone? Pls advise. Thanks!
Reply
- Shiran says
  November 07, 2018 at 5:33 am
  Hi Jaymie, I always try many recipes and this is my favorite version. You can play with it as you like.
  Reply
Aizhan says
December 02, 2018 at 4:57 am
Do you need to use alchohol?
Reply
- Shiran says
  December 02, 2018 at 6:07 am
  It adds a great flavor, but you don’t have to use it.
  Reply
Ri says
December 05, 2018 at 1:39 pm
Hi, Shiran. Thanks for the no raw eggs recipe. I want to try it for the New Year. What kind of mixer is better for preparing zabayon- hand held one that you use to puree soups or the one you can beat the cream with?
Reply
- Shiran says
  December 09, 2018 at 10:56 am
  You need to use a hand mixer (the one that is used to make whipped cream) and not a hand blender (the one that is used to puree soups).
  Reply
Ri says
December 10, 2018 at 7:49 pm
Thank you!
Reply
Sally says
December 27, 2018 at 6:01 pm
Thank you so much for this! I made it for Christmas – it was easy and perfect. And also, thank you so much for your tips for making a good custard, my custards have always failed on the stovetop, I hadn’t considered using a double boiler and electric whisk! Seems obvious, but I have never read another recipe that suggested making custard this way and it was so easy! Thanks again!
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Grace says
February 13, 2019 at 5:03 pm
I LOVE this recipe!!! I made tiramisu for the first time today for Valentine’s Day tomorrow, and this recipe turned out really well!! Thank you!!!
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Sally says
June 10, 2019 at 1:19 am
This is a great receipe!! I made it tonight and all the components tasted delicious but when I give it to a friend tomorrow I will know for sure!! Thank you so much for it.
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Aryana says
August 16, 2019 at 10:06 am
For the coffee syrup did you use coffee liqueur or Marsala
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- Shiran says
  August 18, 2019 at 7:13 am
  I use whatever I have on hand, I like both of them. If you want a coffee flavor then use coffee liqueur.
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Karen says
February 22, 2020 at 9:13 am
I see someone else asked about the quantity of mascarpone. Most recipes for tiramisu have a smaller proportion of cheese to other ingredients. I’m sure this recipe works in many cases, but I followed this recipe and for the first time ever in decades of making this dessert, the filling did not set. Everything else seemed right: the egg yolk mixture was thick and smooth, the whipped cream stiff, etc. My theory is twofold: 1) the cheese I used was too soft. I used Whole Foods mascarpone despite never using it before because it was the only store I could get to that evening. When I opened the containers the next morning I thought “is this too soft?” 2) Because the cheese is such a high percentage of this recipe, if the cheese is too soft the risk of not setting is higher. Live and learn – in the future I’m sticking with good old BelGioso. The WF cheese was tasty (and organic) but this was not a successful “bake.”
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Wolf says
August 01, 2020 at 12:01 am
Quick question. I know that tiramisu traditionally has alcohol but I like the sort of ‘family friendly’ version you can often get in restaurants that doesn’t have any alcohol at all. Instead it has a very nice and strong coffee flavor without being bitter (actually is a touch sweet) and in my opinion tastes better than the traditionally made kind I’ve had. How would one go about this? Just simply not add the alcohol?
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- Shiran says
  August 03, 2020 at 5:11 am
  Yes, you simply don’t use the alcohol, or if you still want to add it and get more coffee flavor, you can use coffee liqueur. The coffee flavor usually comes from the coffee syrup. You can try this quick version without alcohol.
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Srividya Dantuluri says
August 28, 2020 at 3:47 am
Hi…is there a video where I can watch you make this Tiramisu? I don’t seem to find it on this page.
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- Shiran says
  September 10, 2020 at 11:22 am
  I have a video in my quick tiramisu recipe. You can find it here above the recipe.
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Yuki says
September 07, 2020 at 10:25 pm
Can i use cognac replace rum？because I just have cognac in hand
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- Shiran says
  September 09, 2020 at 3:24 am
  If you like its flavor then yes, it can work 🙂
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Nishma says
December 23, 2020 at 6:14 am
Hi, I don’t use eggs, what can I use instead to make the filling?
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- Shiran says
  December 28, 2020 at 4:22 am
  You can use this recipe instead 🙂
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Nathalie says
December 30, 2020 at 2:48 pm
This was amazing! Easy to follow instructions and it turned out so creamy and flavorful!
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Braiden says
July 05, 2022 at 10:24 pm
Can we use large cocoa cream puff shells instead of ladyfingers? That looks delish by the way. Also I am a baker and hope to be a pro one day. Do have any overall tips?
Sincerely,
Braiden
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Daleyo says
December 29, 2022 at 2:43 am
I have been making this recipe for years now and it has never failed to be a hit. Thank you so much for this. Only occurred to me recently to try other recipes from the same blog.
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- Talia @ Pretty. Simple. Sweet. says
  December 29, 2022 at 3:29 am
  Hi Daleyo, that’s so sweet and I’m so glad you enjoy the recipe (tiramisu is one of my all-time favorite desserts, too).
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Corrinna Adams says
February 19, 2023 at 12:57 pm
This recipe is fantastic, I will never make Tiramisu with whipped cream again and I truly believe the secret to making this time honored dessert is the sabayon.
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Sunny says
March 06, 2023 at 7:22 am
It came out all runny and it was a complete disaster, it’s just I am a novice. Ladyfingers were floating up and after putting it in fridge overnight it was still runny. I tasted the runny cream and it was nice but way too sweet.
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Sophia says
October 28, 2023 at 3:52 am
Can I substitute the sugar with a sweetner? Will it make any difference to the texture of the egg yolk?
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- Stephanie @ Pretty.Simple.Sweet. says
  October 30, 2023 at 8:51 am
  Hi Sophia, While I have not made this recipe with any sugar substitutes, you could certainly try. I would use something with the same texture and consistency as granulated sugar, like a granulated monk fruit sweetener specifically meant as a 1:1 replacement while baking. This will ensure the best texture and consistency. I would caution against using a liquid sweetener like honey as it will change this consistency and technique required.
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