Dessert

Tiramisu

Name: Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup strong espresso or brewed coffee, cooled to room temperature; 3 tablespoons coffee liqueur or brandy, optional; 2 tablespoons granulated sugar; 1 pound mascarpone cheese, room temperature; ½ cup granulated sugar; 2 teaspoons vanilla extract; 3 large egg yolks; 48 Italian ladyfinger biscuits (savoiardi); 2 tablespoons unsweetened cocoa powder

Tiramisu is a no-bake Italian classic: coffee-dipped ladyfinger biscuits layered with a rich, airy mascarpone cream and dusted with cocoa. Served chilled, it offers a sophisticated balance of bitter coffee, sweet cream, and delicate texture.

602calper serving 12gprotein 60gcarbs 33gfat 30min prep 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Tiramisu — common questions

Is it safe to eat raw egg yolks in tiramisu?

Traditional tiramisu contains raw eggs, which carry a small risk of salmonella. Use pasteurized eggs from the grocery store (labeled on the carton) to minimize risk, or substitute with 3 tablespoons of pasteurized egg product.

Can I make tiramisu ahead?

Yes; it is actually better made 1–2 days ahead. Cover and refrigerate for up to 3 days, adding the cocoa powder dust just before serving to keep it from absorbing moisture.

Why is my tiramisu watery or separating?

You likely overmixed the mascarpone or the mascarpone was too warm when combined with the eggs. Keep mascarpone at room temperature (not warm) and fold gently with a spatula for just a few strokes until combined.

What if my ladyfingers are too thick or too thin?

Thin, crispy Italian ladyfingers (savoiardi) are traditional and absorb the right amount of coffee. If using thicker sponge-cake ladyfingers, dip them for only ½–1 second per side.

Can I use whipped cream instead of mascarpone?

No; whipped cream will not give tiramisu its signature creamy, dense texture. Mascarpone is essential to the dish.

How do I store leftover tiramisu?

Cover tightly with plastic wrap and refrigerate for up to 3 days. Tiramisu does not freeze well because the texture becomes icy and the mascarpone may separate upon thawing.