• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Sweet

Tiramisu (Chef recipe!)

By:Nagi
Published:2 Aug '19Updated:13 Nov '20
610 Comments
Recipe v Video v Dozer v

This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.

It’s simple to make, fun to construct, and tastes even better the next day – and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.

Close up of a slice of Tiramisu on a white plate, ready to be eaten

Tiramisu – proper Italian recipe!

There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.

This is a proper Italian Tiramisu recipe. The way it’s made in Italy and the GOOD Italian restaurants.😇

There is no whipping cream.

And it’s made using raw eggs. 

I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).

While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you won’t need to worry about consuming raw eggs.

And if the thought of raw eggs is icky – well, chances are you’ve eaten raw egg without realising it in the form of:

  • chocolate mousse (in a traditional or nice French restaurant)

  • Pavlova (what do you think that marshmallow centre you know and love is? Raw egg whites!)

  • Homemade mayonnaise, hollandaise and bernaise (raw yolks!)

  • All those cake batter and cookie dough bowls you’ve licked clean!!

And of course, that Tiramisu you swooned over at that rustic little Italian restaurant?? Raw eggs!

Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep, that includes all the foods I’ve listed above!

Tiramisu in a white dish being served for afternoon tea

The unique thing about the Tiramisu cream is that it’s rich yet light, it sets so it’s cuttable to show the layers, yet it’s soft and creamy.

What goes in Tiramisu

So, other than the eggs, there’s a few more ingredients in Tiramisu worth chatting to you about!

  • Lady fingers aka Pavesini or Savoiardi biscuits – pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit ‘n veg shops. They are crisp, sweet sponge fingers that taste like vanilla;

  • Mascarpone – it’s a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency). Australians – do NOT use Woolworths or any generic home brand as they are too thin and won’t set, so your cream layer will be too thin. Use good brands such as:

    • La Casa Formaggio Mascarpone (Woolworths)

    • Montefiore Mascarpone Cheese (Coles)

    • Formaggio Zanetti (Harris Farms)

    • Latteria Sociale Mantova (Harris Farms, pictured below)

    • Any from an Italian deli

  • Coffee – Tiramisu ain’t Tiramisu without coffee for dunking the biscuits! You’ll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and

  • Frangelico or other liquor – I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because it’s a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options: Rum, brandy, Bailey’s  – go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)

What goes in Tiramisu

This is an easy Tiramisu recipe – it’s made the traditional way so the eggs are not tempered.

How to make Tiramisu

The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.

This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.

I say it “sets”, but it’s still very soft and creamy – it’s a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!

How to make Tiramisu

Layering up!

My favourite part! And it goes down like this:

  • Dunk biscuits in coffee-Frangelico

  • Cover base of dish

  • Top with half the Tiramisu cream

  • Repeat!

TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!

Close up of Tiramisu in a white dish, ready to be served

The one other thing worth noting about Tiramisu made the proper way – it is far less sweet than most desserts. There’s only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they aren’t that sweet!

In fact, I sometimes fret that it’s not sweet enough – but everybody (and I really do mean everybody) I have ever made this for says it’s the perfect as is.

So in the many years I’ve been making this, I haven’t change the recipe at all! – Nagi x


If you’re thinking about an Italian Dinner Party…

Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:

Starters

  • Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated Veggies (which is basically homemade antipasto) with soft ricotta (Australia – avoid Perfect Italiano, it’s powdery and borders on inedible)

  • Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)

Main and sides

  • Shredded Beef Ragu pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)

  • Garlic Bread – yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic Bread or even Cheese and Garlic Crack Bread)

  • Rocket/Arugula Parmesan Salad – toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes – super fast, no dressing to make separately!

Dessert – This Tiramisu!

Close up of fork with Tiramisu

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of a slice of Tiramisu on a white plate, ready to be eaten

Easy Tiramisu (Chef Recipe)

Author: Nagi | RecipeTin Eats
Prep: 30 minutes mins
Total: 30 minutes mins
Dessert
Italian
4.94 from 145 votes
Servings6 -8
Tap or hover to scale
Print
  • 1976
Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. 🙂 (Read in post or note about raw egg concerns)

Ingredients

  • 3 eggs , yolks and whites separated
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 8 oz / 250g mascarpone , good brand (Important - read Note 1)
  • 1 1/4 cups black coffee , hot and strong! (Note 2)
  • 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
  • 6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
  • Cocoa , for dusting

Instructions

  • Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover, refrigerate for at least 4 - 5 hours, preferably overnight
  • Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

Recipe Notes:

1. Mascarpone is an Italian cheese/cream which has a consistency like softened cream cheese. It's not pourable - see video. It tastes like a rich cream. In Australia (I'm in Sydney) you will find it at most supermarkets in the refrigerator section alongside tubs of ricotta cheese, cream cheese etc. Sometimes it's in the cream section.
IMPORTANT: Cheap brands (such as Woolworths and generic home brands in Australia) are cheap imitations that are too thin, so your cream layer will be too runny and won't set. Use good brands such as:
    • La Casa Formaggio Mascarpone (Woolworths)
    • Montefiore Mascarpone Cheese (Coles)
    • Formaggio Zanetti (Harris Farms)
    • Latteria Sociale Mantova (Harris Farms)
    • Any from an Italian deli, anything made in Australia
2. Coffee - I use an espresso machine, and I fill a double filter basket 4 times to make a strong brew for 1 1/4 cups of coffee.
I used to have a Nespresso machine and used 3 to 4 capsules. If using coffee granules, use 2 - 3 tbsp (taste, you want a strong coffee flavour).
3. Lady Fingers aka Savoiardi biscuits - You need enough for 2 layers for a 8”/20cm square dish. I use these ones from Harris Farms in Sydney, Australia and find that 200g/6.5 oz - 24 biscuits - is just right. I also use these ones or these ones from Woolworths, these are slightly larger but still work just fine (it just makes the Tiramisu slightly higher).
4. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth. It will look a bit "lumpy", being the egg whites, which means your cream mixture is lovely and light. The "lumps" smooth out when you spread the cream, and also while resting overnight. You just don't want yellow/white streaks.
5. Raw egg note - Many recipes make tiramisu by beating eggs over a double boiler but this is not the traditional way to make Tiramisu. The history behind that is that in the past when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better - think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that's the way I make my Tiramisu!
PRECAUTION: To be extra cautious, it is recommended that very young children, pregnant women, elderly or those with fragile health conditions do not eat foods made with raw eggs. This includes: tiramisu, chocolate mousse, mayo, hollandaise, bernaise sauce, pavlova, lemon meringue pie, cookie dough, cake batter.
6. Nutrition per serving, 8 servings.

Nutrition Information:

Serving: 127gCalories: 306cal (15%)Carbohydrates: 32.2g (11%)Protein: 5.9g (12%)Fat: 15.8g (24%)Saturated Fat: 8.3g (52%)Cholesterol: 121mg (40%)Sodium: 88mg (4%)Potassium: 41mg (1%)Sugar: 18.7g (21%)Vitamin A: 600IU (12%)Calcium: 70mg (7%)Iron: 0.5mg (3%)
Keywords: tiramisu, tiramisu cream, traditional tiramisu
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!

Life of Dozer

Off to Vietnam today to film the first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.

The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that I’ll share recipes for the foods I film on the streets of Vietnam!

As for Dozer – unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.

So until such time, Dozer stays behind for international trips…. and this is what I have to deal with when I’m packing to go away without him….

Oh the guilt! It’s almost too much to bear!! Might be smiling on the outside but I’m crying on the inside 😩

Dozer the golden retriever dog giving Nagi grief as she packs

SaveSave

Previous Post
Crunchy Seasoned Baked Potato Wedges
Next Post
Tuna Poke Bowl

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Mini chocolate cakes

Mini chocolate cakes

Freshly made Melting Moments

Melting Moments

Overhead photo of Bursting Blueberry Crumb Cake

Bursting Blueberry Crumb Cake

More Sweet

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




610 Comments

  1. Emily says

    November 21, 2023 at 7:32 pm

    5 stars
    Delicious but I found it quite wet from the coffee despite only dipping the biscuits very quickly. A recommendation I got from others is to only soak half the biscuit then place it in the dish dry side down so the coffee can soak through that way.

    Reply
  2. Helen says

    October 8, 2023 at 12:06 am

    5 stars
    OMG this was the best. If you’re thinking about making this – just do it, tastes fantastic. I used (strong) instant coffee and 3 tablespoons of Frangelico and everybody loved it! My 20cm x 20cm dish needed 10 saviorade biscuits on the bottom layer and 12 on the next and 250 ml of the coffee mixture was perfect – i dunked the biscuits for 2 seconds on EACH side and it used up all the liquid (will make it up to 300 ml next time).
    I will be making this again and again!!

    Reply
  3. Chloe says

    September 25, 2023 at 3:44 pm

    5 stars
    I’ll never beat my Nonna’s recipie but this came pretty dang close! Gorgeous, light and fluffy. I swapped out the cocoa for my grated Lindt chocolate for extra opulence. Definitely worth a try!!!!

    Reply
  4. Bea says

    August 6, 2023 at 1:25 pm

    Hi Nagi, can’t wait to try making this! Question, how does it freeze, to make ahead of time?

    Reply
  5. Heather Twizell says

    July 8, 2023 at 7:19 am

    5 stars
    Made this twice now for family occasions. It is AMAZING! Came out perfect both times. Looking for an excuse to make again. Found this website during lockdown while looking for flatbread recipes and now it’s my go to. I’ve also bought the book. Whenever we have a new, good meal my 8 year old son now asks “Is this a Mrs Tin?”

    Reply
  6. Corey says

    June 27, 2023 at 3:53 pm

    5 stars
    You need enough to maintain a good depth for dipping all the way to the end. If you’re using a container that’s too large – like the plastic sandwich container I used the first time – then you’ll waste more.

    See if you can find a narrow oblong container just big enough to fit the biscuits in while dipping, and a couple of cm deep. There’s a 200ml Sistema (or the Decor equivalent) that should work well. The smaller it is the less waste you’ll end up with.

    Reply
  7. Elysha says

    June 27, 2023 at 10:20 am

    4 stars
    easy and tasty recipe, however I’ve made it twice now using the good marcopone and each time it was still runny, am strictly following the recipe so don’t understand why it keeps happening

    Reply
  8. Sarah says

    June 23, 2023 at 8:13 pm

    5 stars
    I’ve made this a few times now and it’s always so good! I find it’s best when made 24-48 hours in advance. It’s even better than I’ve had at restaurants. I don’t even like coffee, but I really enjoy this. Thanks for a great recipe!

    Reply
  9. Natalie says

    June 5, 2023 at 6:09 pm

    I haven’t eaten it yet, just put it in the fridge, but did everyone else have a tonne of coffee left over? I’m a bit annoyed about how much of my beans I ground and brewed to then only use a fraction of the coffee. 😔

    Reply
  10. Anna says

    April 27, 2023 at 10:32 pm

    Hi Nagi, I’ve made a few of your recepes and they are fantastic! just wodering with the tiramisu how far in advance can I make it? given the eggs and he mascarpone, could I make it 2 days ahead?looking forward to try this on Sunday lunch!

    Reply
    • Marin says

      June 9, 2023 at 5:55 pm

      I’ve kept it for 3 days in the fridge & it was fine.

      Reply
  11. Anita C says

    April 7, 2023 at 6:33 pm

    5 stars
    Great recipe, just the right balance of flavours.

    Not sure if this was just me but I found the mixing times quite off. I may have taken the whites too far, but they came good once mixed in. It was my first time using a stand mixer so it was a bit scary but it all came together 🙂

    Reply
  12. linda veloskey says

    March 23, 2023 at 11:13 pm

    5 stars
    great instructions, easy, and delicious! Pleased everyone.

    Reply
  13. Anh says

    March 12, 2023 at 10:23 am

    5 stars
    The most delicious tiramisu ever! Thank you for sharing.

    Reply
  14. Cathy says

    February 21, 2023 at 1:52 am

    5 stars
    It was delish!

    Reply
  15. Bella S says

    January 15, 2023 at 2:50 pm

    5 stars
    For some reason I was flipping and flopping back and forth about making this due to the raw egg factor. I absolutely should not have worried, this tiramisu is AMAZING!! So simple to make and restaurant quality. If you’re hesitant about making this don’t be, it’s so great.

    Reply
  16. Bunny says

    January 3, 2023 at 1:47 pm

    It’s quicker and easier to beat the egg whites first and set aside for a minute and then beat the other ingredients, so you don’t have to clean the bowl between these steps.

    Reply
  17. Kathy says

    January 2, 2023 at 4:33 am

    5 stars
    Made this yesterday. OMG most delicious and came out fabulous! It was a first time making tiramisu and everyone was very impressed. You are a bad influence on my waistline, lol

    Reply
  18. Heidi says

    December 26, 2022 at 10:08 am

    Made this for the first time. Followed the recipe exactly (or so I thought), but it was a disaster. It was a runny, mess. I’ll do some reflecting on where I might have gone wrong, and have another go another day. First time a Nagi recipe has failed. 🤷‍♀️

    Reply
    • Yulia Grand says

      February 16, 2023 at 2:51 am

      Heidi, same here! Made it for Valentine’s day. Followed the recipe. It did not set at all and cookies were soaked very badly. Maybe different kind of lady fingers and different mascarpone will be better but here in TX we only have one kind of each. Cookies were made in Italy though. Mascarpone seems very good and solid…So sad. First Nagi’s recipe that did no work.

      Reply
    • Karen G says

      January 19, 2023 at 2:23 pm

      Hi Heidi, At the end of Step 2, I noticed that my egg & mascarpone mixture was runny & unlike the video. So I beat the mixture longer than instructed, till the mixture began to thicken. Then continued to follow the recipe and it turned out perfectly. Hope this helps 😀

      Reply
    • Tara says

      January 2, 2023 at 12:02 am

      You’re not alone! The first time I did it I failed too. It was so sloppy. I tried again with a different brand of savoiardi fingers and it was sooooo much better. I used the ITAL brand from Coles and had to dunk them for about 17-20 seconds since they don’t soak up like the other brands. It was yummier too!

      Nagi the Harris farm link to the savoiardi fingers no longer works. Just FYI. Thank you for this recipe! It was a good base recipe for me to work with!

      Reply
      • Alena Low says

        March 25, 2023 at 2:23 pm

        Thanks for this tip! I tried it with the same coles brand previously and found the biscuits weren’t soft enough. Will try soaking longer the next time!

        Reply
  19. Msmoo says

    December 26, 2022 at 8:49 am

    5 stars
    Yum, made a double recipe to fill my triffle bowl, it was a huge hit. Definitely will make again.

    Reply
  20. Lisa says

    December 24, 2022 at 11:02 am

    I love this recipe. The only change I made is instead of ladyfingers – I use Pepperidge Farms double dark chocolate Milano cookies – it’s awesome!!

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!