Chef Isabella Romano - Italian Pastry Specialist
👨‍🍳 Italian Pastry Chef

Recipe by Mitchell

🎓 Culinary Institute of Florence Graduate ⏰ 15 Years Italian Dessert Experience 🍽️ Featured in Dolce Italia Magazine

❤️ My Recipe Story

"I learned this tiramisu recipe from my nonna in Tuscany, where she'd make it for every family gathering. She insisted on using real espresso and authentic savoiardi biscuits, never pound cake. After years of making it in both Italy and America, I've perfected the technique for achieving that signature creamy texture without being too heavy. This version stays true to her traditional method while being accessible for home cooks everywhere."

Chef Isabella Romano trained in Italian pastry arts in Florence and has spent over a decade perfecting classic Italian desserts. She believes in honoring traditional techniques while making them approachable for modern home kitchens, focusing on authentic ingredients and time-tested methods.

View All Mitchell's Recipes →
Slice of classic Italian tiramisu on a white plate showing distinct layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder, with the full tiramisu dish visible in the background on a marble surface

The Secret to Perfect Tiramisu

Authentic tiramisu relies on three critical elements: properly tempered eggs for food safety and texture, high-quality mascarpone cheese that's been brought to room temperature, and the perfect coffee soak that flavors without making the dessert soggy. Many recipes skip the step of cooking the egg yolks, but heating them to 160°F eliminates any food safety concerns while creating a zabaglione base that gives tiramisu its signature silky texture. This step also helps stabilize the cream, preventing it from weeping or separating as it chills.

The ladyfinger dipping technique is equally crucial to success. Each cookie should be submerged for only 2-3 seconds total, just enough to absorb the coffee flavor without becoming mushy. Think of it as a quick baptism rather than a soak. The ladyfingers will continue to absorb moisture from the cream as the tiramisu chills, so under-soaking is always better than over-soaking. This balance creates those distinct layers that hold their shape when you slice into the finished dessert, rather than collapsing into a puddle.

💡 Professional Tip

Always use authentic Italian savoiardi ladyfingers rather than soft ladyfingers or pound cake. The crisp, dry texture is essential for proper structure and authentic flavor.

Frequently Asked Questions

Absolutely! Tiramisu actually improves when made ahead. Prepare it 12-24 hours before serving for the best flavor as the layers meld together. It will keep in the refrigerator for up to 3 days, though it's best within the first 2 days. Wait to dust with cocoa powder until just before serving to keep it looking fresh.

While mascarpone is traditional and creates the authentic flavor, you can make a substitute using 8 ounces softened cream cheese mixed with 1/4 cup heavy cream and 1/4 cup sour cream. However, the texture won't be quite as light and silky, and the flavor will be tangier. For best results, seek out real mascarpone at Italian markets or well-stocked grocery stores.

This recipe cooks the egg yolks to 160°F, which makes them completely safe to eat. If you're still concerned, you can use pasteurized eggs, which are heat-treated in their shells. Some cooks use only whipped cream with mascarpone for an egg-free version, but this changes the traditional texture significantly.

Yes, the coffee liqueur is optional and can be omitted entirely or replaced with an extra 1/4 cup of espresso. Some cooks add a teaspoon of vanilla extract to the coffee mixture for additional depth. The dessert will still be delicious, though the liqueur does add complexity and helps preserve the cream.

Tiramisu is ready after chilling for at least 4 hours, but overnight is ideal. It's properly set when the cream is firm enough to hold clean slices but still creamy and soft when you dig in with a spoon. The layers should be distinct, and the ladyfingers should be soft but not falling apart.

Tiramisu is rich enough to stand alone, but it pairs beautifully with fresh berries, especially raspberries or strawberries, which cut through the richness. Serve alongside espresso or cappuccino to complete the Italian coffee house experience. A small glass of sweet dessert wine like Vin Santo is traditional in Italy.

While you can freeze tiramisu for up to 1 month, the texture changes slightly upon thawing. The cream may become slightly grainy, and the ladyfingers can become overly soft. If freezing, wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and dust with fresh cocoa powder before serving.

Cover the tiramisu tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. The cocoa powder will absorb moisture and darken over time, so you may want to scrape off the top layer and re-dust before serving leftovers. Keep it away from strong-smelling foods as the cream can absorb odors.

Recipe Troubleshooting Guide

✅

Watery or Runny Cream

Problem: The mascarpone cream is too thin and won't hold its shape, making the tiramisu soupy.

Solution: This usually happens when the mascarpone is too cold or the cream isn't whipped enough. Make sure mascarpone is at room temperature before mixing, and whip the heavy cream to stiff peaks. If the mixture is already made, try chilling it for 30 minutes before assembling, which helps it firm up. Also ensure you're using full-fat mascarpone, not a light version.

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Soggy Ladyfingers

Problem: The ladyfingers are falling apart and making the tiramisu mushy instead of having distinct layers.

Solution: Dip the ladyfingers more quickly—2-3 seconds total is all you need. Make sure your coffee mixture has cooled completely, as hot liquid will dissolve the cookies faster. Use authentic Italian savoiardi, which are firmer and hold up better than soft ladyfingers. If they're already assembled, there's no fix, but the flavor will still be good.

✅

Grainy Texture

Problem: The cream has a grainy or curdled appearance instead of being smooth.

Prevention: This happens when mascarpone is overmixed or too cold when combined. Always bring mascarpone to room temperature before using, and mix gently just until smooth. If the zabaglione was too hot when mascarpone was added, it can cause curdling—always let the egg mixture cool to room temperature. Gentle folding rather than aggressive mixing preserves the silky texture.

✅

Cream Won't Thicken

Problem: The whipped cream stays liquid and won't form stiff peaks.

Recovery: Make sure your cream is very cold and your bowl and beaters are chilled. Heavy cream must have at least 36% fat content to whip properly—check the label. Whip on medium-high speed and watch carefully; cream can go from under-whipped to over-whipped quickly. If you've beaten it too long and it's starting to look grainy, you've begun making butter—start over with fresh cream.

✅

Tiramisu Won't Set

Problem: After chilling, the tiramisu is still too soft and won't hold a slice.

Prevention: Make sure you chilled it for the full 4 hours minimum, or preferably overnight. Check that you used the correct proportions of mascarpone and cream. If it's still too soft after adequate chilling time, the cream may not have been whipped to stiff peaks, or the mascarpone might have been too thin to begin with. You can re-chill for another few hours.

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Flavor Balance Issues

Too Sweet: If too sweet, add an extra tablespoon of unsweetened cocoa powder on top and reduce sugar slightly next time. The coffee should balance the sweetness.

Too Salty: Tiramisu is rarely too salty, but if it is, check your mascarpone brand—some are saltier than others. Balance with extra whipped cream or a touch more sugar.

Bland: If bland, use stronger espresso, add the coffee liqueur if you skipped it, or increase cocoa powder. Make sure ladyfingers are soaking up enough coffee flavor.

Overhead shot of tiramisu ingredients arranged on a marble counter including mascarpone cheese in a bowl, eggs, ladyfinger cookies in their package, coffee in a glass measuring cup, cocoa powder in a small dish, and cream in a pitcher

Choosing the Right Ingredients

The quality of your ingredients directly impacts the final result in tiramisu since there are so few components. Start with authentic mascarpone cheese, which is much lighter and sweeter than cream cheese. Look for Italian imported brands like BelGioioso or Galbani, which have the proper texture and mild, slightly sweet flavor. American mascarpone tends to be thicker and works well too, but avoid any "mascarpone-style" products that contain stabilizers or fillers.

Ladyfingers must be the crisp Italian savoiardi variety, not soft American-style ladyfingers. Savoiardi have a dry, crunchy texture that absorbs coffee perfectly while maintaining structure. Look for Balocco, Colussi, or Vicenzi brands in the international aisle or at Italian markets. For coffee, use strong espresso or very concentrated coffee—the flavor needs to be bold since it's diluted by the cream. Instant espresso powder mixed with hot water works in a pinch, using 3 tablespoons powder to 1 1/2 cups hot water.

Essential Ingredient Notes

  • Mascarpone Cheese: Always bring mascarpone to room temperature before using (about 1 hour on the counter) for the smoothest texture. Cold mascarpone is difficult to mix and can create lumps. Check the expiration date and choose the freshest available since mascarpone is highly perishable.
  • Ladyfinger Cookies: Look for savoiardi that are very crisp and dry—they should snap when broken. Avoid any that feel soft or seem stale. Store any unused ladyfingers in an airtight container to maintain their crispness. One package usually contains 24-30 cookies, so you'll need two packages for this recipe.
  • Espresso Coffee: Brew espresso double-strength or make very concentrated coffee using half the usual amount of water. Let it cool completely before using—hot coffee will melt your mascarpone cream. Day-old coffee works perfectly for this recipe since you want it at room temperature anyway.
Step-by-step process photos showing whisking egg mixture over double boiler, folding whipped cream into mascarpone, dipping ladyfingers in coffee, and layering ingredients in a glass dish

Mastering the Assembly Technique

The assembly process for tiramisu is where technique matters most. When dipping ladyfingers, work quickly and systematically—set up a production line with your coffee dish, empty plate, and assembly dish within reach. Pick up each ladyfinger, dip it completely under the coffee for 2 seconds on one side, flip and dip for 2 seconds on the other, then immediately place it in your dish. The cookies should be moistened but still hold their shape firmly. Some cooks prefer to brush the coffee on with a pastry brush for more control, which works well for beginners.

Spreading the cream layers evenly ensures consistent flavor and texture in every bite. Use an offset spatula to spread the mascarpone cream all the way to the edges of the dish, making sure there are no gaps or air pockets. The cream acts as a glue holding the layers together and provides moisture that continues to soften the ladyfingers as it chills. When dusting with cocoa powder, use a fine-mesh sieve and tap it gently for an even, professional-looking coating. Dust right before serving for the best visual presentation.

The Perfect Coffee Soak

The difference between soggy tiramisu and perfectly textured tiramisu comes down to the coffee soak. Hold each ladyfinger by the ends and submerge it completely in the coffee, counting to two, then flip and count to two again. The cookie should darken slightly and feel soft on the surface but still have structural integrity. If you can bend it easily, you've soaked it too long. Practice with a few cookies first until you get the timing right—it happens faster than you think!

Classic Italian Tiramisu

Prep 20 min
Cook 0 min
Serves 12 servings
Level Intermediate

📋 Ingredients

Cream Layer

  • 6 large egg yolks
    Use fresh eggs for best flavor and volume
  • 3/4 cup granulated sugar
    Regular white sugar works best for smooth texture
  • 1 1/3 cups mascarpone cheese, room temperature
    Must be room temperature to mix smoothly
  • 2 cups heavy cream, cold
    Must be very cold for proper whipping

Assembly

  • 1 1/2 cups strong espresso or coffee, cooled
    Should be double-strength and completely cool
  • 3 tablespoons coffee liqueur (optional)
    Kahlúa or Tia Maria work perfectly
  • 48 crisp Italian ladyfinger cookies (savoiardi)
    Must be the crisp Italian variety, not soft
  • 1/4 cup unsweetened cocoa powder for dusting
    Dutch-process cocoa gives darker color
  • 2 ounces dark chocolate for shaving (optional)
    Use a vegetable peeler to create curls

Instructions

  1. Prepare the Mascarpone Cream

    In a heatproof bowl, whisk egg yolks and sugar together until combined. Place over a pot of simmering water (double boiler) and whisk constantly for 5-8 minutes until the mixture is pale yellow, thick, and reaches 160°F on an instant-read thermometer. Remove from heat and let cool for 10 minutes. Whisk in mascarpone cheese until completely smooth and creamy with no lumps.

  2. Whip the Cream

    In a separate cold bowl using clean beaters, beat heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when beaters are lifted. Gently fold the whipped cream into the mascarpone mixture in three additions, using a rubber spatula and cutting through the center then folding over until fully combined and no white streaks remain.

  3. Prepare Coffee Mixture

    Combine cooled espresso and coffee liqueur in a shallow dish or pie plate. The mixture should be room temperature or slightly warm, never hot, or it will melt the cream. Stir to combine evenly.

  4. Assemble the Tiramisu

    Working quickly, dip each ladyfinger into the coffee mixture for 2-3 seconds per side—just enough to moisten but not soak through. Arrange dipped ladyfingers in a single tight layer in a 9x13 inch dish (you'll use about 24 cookies for this layer). Spread half of the mascarpone cream evenly over the ladyfingers, smoothing to the edges. Repeat with another layer of coffee-dipped ladyfingers and the remaining cream. Smooth the top with an offset spatula.

  5. Chill and Finish

    Cover tightly with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for best results—the longer it chills, the better the flavors meld. Just before serving, remove plastic wrap and dust generously with cocoa powder using a fine-mesh sieve. Add chocolate shavings if desired. Cut into squares with a sharp knife, wiping clean between cuts.

Recipe Notes & Tips

Storage

Store tiramisu covered tightly in the refrigerator for up to 3 days. The texture is best within the first 2 days. You can freeze for up to 1 month, though the texture may become slightly grainy upon thawing. Dust with fresh cocoa powder before serving.

Serving Suggestions

Serve chilled with fresh raspberries or strawberries on the side. Pair with espresso, cappuccino, or a sweet dessert wine like Vin Santo. For an elegant presentation, serve in individual glasses layered parfait-style.

Variations

Try chocolate tiramisu by adding 2 tablespoons cocoa powder to the mascarpone cream. For strawberry tiramisu, layer with sliced fresh strawberries. Make it boozy by brushing ladyfingers with amaretto or rum instead of coffee liqueur. For a lighter version, use half mascarpone and half Greek yogurt.