Enjoy this traditional tiramisu recipe, a popular Italian dessert so creamy, hearty, and incredible easy to make. It can be served for special occasions but also for a family Sunday lunch.

Tiramisu is a traditional Italian dessert made of savoiardi biscuits soaked in coffee and layered together with a decadent cream mixture made of mascarpone cheese and eggs.

The recipe has become highly popular all over the world because it makes a delicious combination of flavors and textures, and it is really easy to make.

Tiramisu has a strong coffee flavor with hits of chocolate, those two flavors combines perfect with the creamy and buttery taste of the mascarpone cheese.

Traditional tiramisu recipe in a baking dish with a portion removed.

If you like moist, soft, and aromatic cakes, make sure to check out also our Italian ricotta cake recipe!

Ingredients

  • Biscuits: The traditional tiramisù recipe is made with savoiardi, an Italian biscuit with a hard-spongy texture. Savoiardi are known in other parts of the world with various names such as ladyfinger cookies, soletas, soletillas, and sponge fingers to name a few.
  • Cheese: You will need mascarpone cheese to make this recipe, it has a buttery texture and flavor. If you like the combination of sweet and salty, you can substitute mascarpone with cream cheese. In a pinch, use whipped cream instead.
  • Eggs: Use medium eggs and make sure they’re fresh.
  • Coffee: The traditional tiramisu recipe is made with expresso coffee, but feel free to use instant coffee or even decaffeinated for a change.
  • Sugar: Use granulated sugar.
  • Cacao: You’ll need cacao powder to sprinkle on top of the cake, you can replace cacao with unsweetened cocoa powder.
  • Liquor: The traditional recipe makes use of Marsala liquor or amaretto, you can leave out this ingredient or substitute with your favorite liquor.
Ingredients for Italian tiramisu.

How To Make Traditional Tiramisu Recipe

Place half of the sugar on a small saucepan, add half of water and place over medium heat. Simmer for a few minutes, long enough to allow the sugar to dissolve and form a light syrup.

Top Tip: The syrup will be ready when white and small bubbles start to form. If you have a kitchen thermometer it should read about 250°F (121°C), so don’t exceed this temperature or the syrup will starts to caramelize.

Showing the light syrup with a spoon.

Place egg yolks on a bowl and beat with a hand mixer for a minute at medium speed. Set the speed to the highest and pour the syrup slowly.

Keep beating until you’ll achieve a soft and fluffy cream. Add marsala and mix a couple of seconds to combine.

Showing the egg yolk mixture with a spatula.

Add mascarpone cheese to the bowl and combine very well with the egg yolk mixture.

Cover the bowl and store it in the fridge while you continue with the recipe.

Egg yolk and mascarpone mixture in a bowl.

Repeat the steps to make the light syrup with the remaining sugar and water.

Place the egg whites in a mixing bowl and whisk them at high speed while pouring the hot syrup until stiff peaks form.

Tip: You will reach stiff peak stage when the tips can stand straight up and won’t fall off if you turn over the bowl.

Showing the egg whites beaten until the stiff peak have formed.

Add egg whites to the bowl with the mascarpone cream and, using a spatula, start working carefully from the bottom to top to combine.

Starting to mix the egg yolks and mascarpone mixture with the egg whites in a bowl.

After a couple of minutes, you’ll end up with a soft and fluffy mascarpone mixture like in the photo below.

The mascarpone mixture fully made in a bowl.

Assembling

Scoop one or two spoons of the cream on the bottom of a 6.5″ x 9″ (17x23cm) baking dish and spread it all over.

One by one, dip lightly the ladyfingers (savoiardi) cookies into the coffee and make a first layer into the dish, arranging them side by side.

Assembling savoiardi biscuits soaked with coffee in a baking dish.

Add half of the cream and spread it evenly to nicely cover the biscuits, press down a little to allow the cream to fill the gaps between the savoiardi.

Spreading the mascarpone mixture over the savoiardi biscuits.

Use a five sieve to sprinkle 1/3 of the cocoa powder over the cream to give a layer of chocolaty flavor.

Repeat the layer with savoiardi cookies and add the remaining mascarpone cream on top, spreading in a single and even layer.

Dusting tiramisu with cacao powder.

Wrap the dish tightly with cling film to prevent the dessert from absorbing odors. Place in the refrigerator overnight.

Before serving dust with the remaining cacao powder.

Fully assembled tiramisu in a baking dish and dusted with cacao powder.

Expert’s Notes

  • Make sure all the ingredients are at room temperature.
  • Our traditional tiramisu recipe is made with pasteurized eggs, however, make sure to always use fresh raw eggs when making this dessert.
  • I recommend letting the dessert rest in the refrigerator for at least 3 hours (or even better, overnight) before serving it to allow the flavors to blend together and make the cake sit and become easier to cut.
  • Make this traditional tiramisu recipe kids-friendly by replacing expresso coffee with hot cocoa and leaving out marsala liquor.
  • You can also make a gluten-free version by substituting regular savoiardi with gluten free ones.
  • For an eggless version of this classic Italian dessert, you can leave out the eggs and use heavy cream to make the mascarpone mixture. Make sure to also use egg-free biscuits!

How To Store

If you have leftovers of this traditional tiramisu recipe you can store them up to 3 days in the fridge. Tightly wrap the dish with cling film to prevent from absorbing other foods smells or use an airtight container.

You can also make ahead the recipe and store covered with plastic wrap until ready to eat.

Traditional tiramisu recipe in a baking dish.

FAQ

Does traditional tiramisu contain alcohol?

Yes. The authentic Italian tiramisu recipe calls for 2 tablespoons of marsala as one of the ingredients but it is totally optional.

What is the secret of tiramisu?

The secret of tiramisu is allowing the dessert to rest overnight. This way the biscuits will have time to soak all flavors and the cream to become firm enough to cut it into perfect squares.

More Italian Desserts

Interested in more recipes like this? Check out these 29 traditional Italian recipes by region or try this best tiramisu recipe too!

Did you like this traditional tiramisu recipe? Don’t forget to rate it and leave a comment below! You can also follow this blog on on InstagramPinterestFacebook & YouTube.

Traditional tiramisu recipe.

Traditional Tiramisu Recipe

6 servings
The traditional tiramisu recipe is a popular Italian dessert made with layers of savoiardi soaked in espresso coffee and a creamy mixture of mascarpone cheese, eggs, and sugar.
prep 30 minutes
resting time 8 hours
total 8 hours 30 minutes

Equipment

  • 1 6.5 “x 9” (17x23cm) baking dish

Ingredients 

  • 22 Savoiardi biscuits (ladyfingers)
  • 1 cup Espresso coffee
  • 2 Tbsp cacao powder

For the cream

  • 9 oz Mascarpone cheese
  • 3 Medium eggs
  • 2 Tbsp Marsala liquor (optional)

For the syrup

  • ¾ cup Sugar (divided in half)
  • cup Water (divided in half)

Instructions
 

  • Place half of the sugar in a small saucepan, add half of the water, and place over medium heat.
  • Simmer for a few minutes, long enough to allow the sugar to dissolve and form a light syrup.
  • Place egg yolks in a bowl and beat with a hand mixer for a minute at medium speed. Set the speed to the highest and pour the syrup slowly.
  • Keep beating until you’ll achieve a soft and fluffy cream. Add marsala and mix for a couple of seconds to combine.
  • Add mascarpone cheese to the bowl and combine well with the egg yolk mixture.
  • Cover the bowl and keep it in the fridge until needed.
  • Repeat the steps to make the light syrup with the remaining sugar and water.
  • Place the egg whites in a mixing bowl and whisk them at high speed while pouring the hot syrup until stiff peaks form.
  • Add egg whites to the bowl with the mascarpone cream and carefully combine everything into a creamy mixture.

Assemble

  • Scoop one or two spoons of the cream on the bottom of a baking dish and spread it all over.
  • One by one, dip lightly the savoiardi cookies into the coffee and make a first layer arranging them side by side.
  • Add half of the cream and spread it evenly to nicely cover the biscuits, press down a little to allow the cream to fill the gaps between the savoiardi.
  • Use a fine sieve to sprinkle ⅓ of the cacao powder over the cream.
  • Repeat the layer with savoiardi cookies and add the remaining mascarpone cream on top, spreading in a single and even layer.
  • Wrap the dish tightly with cling film to prevent the dessert from absorbing odors. Place in the refrigerator overnight.
  • Before serving dust with the remaining cacao powder.

Notes

  • The syrup will be ready when white and small bubbles start to form. If you have a kitchen thermometer it should read about 250°F (121°C), so don’t exceed this temperature or the syrup will start to caramelize.
  • You will reach the stiff peak stage when the tips can stand straight up and won’t fall off if you turn over the bowl.
Nutrition Information
Serving: 1 serving | Calories: 467kcal | Carbohydrates: 50g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 116mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 938IU | Calcium: 92mg | Iron: 2mg
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Recipe Rating




2 Comments

  1. 5 stars
    They all loved my Italian Tiramisu! Served it on a party and it was a favorite! It was creamy and the flavors were just right! Can’t wait to make the Strawberry Tiramisu next!! I’m sure it would be good as well, love your blog so much!