Tiramisu Recipe
Tiramisu Recipe is a medium Italian recipe that serves 8. 450 calories per serving. Recipe by The Cooking Foodie on YouTube.
Prep: 25 min | Cook: 10 min | Total: 50 min
Cost: $13.30 total, $1.66 per serving
Ingredients
- 375 ml Strong Brewed Coffee (cooled to room temperature)
- 2 tbsp Coffee Liqueur (optional, adds depth of flavor)
- 1 tbsp Marsala Wine (optional, sweet fortified wine)
- 5 large Egg Yolks (room temperature)
- 125 g Granulated Sugar (fine granulated)
- 425 g Mascarpone Cheese (chilled)
- 1 tsp Vanilla Extract (pure vanilla extract)
- 400 ml Heavy Cream (cold, for whipping)
- 200 g Ladyfingers (Boudoirs) (approximately 24 pieces, store‑bought)
- 2 tbsp Unsweetened Cocoa Powder (for dusting, high quality)
Instructions
Prepare Coffee Soak
Combine the brewed coffee, coffee liqueur, and optional Marsala wine in a shallow bowl. Stir gently and set aside to cool.
Time: PT5M
Make Egg‑Yolk Custard
In a heat‑proof bowl, whisk together the egg yolks and granulated sugar until pale. Place the bowl over a saucepan of simmering water (bain‑marie) and whisk constantly until the mixture reaches 68‑70°C and thickens enough to coat the back of a spoon.
Time: PT10M
Temperature: 68-70°C
Cool the Custard
Remove the bowl from the heat and transfer the custard to a clean container. Let it cool to room temperature, stirring occasionally to release heat.
Time: PT10M
Whip Mascarpone
In a large mixing bowl, combine the chilled mascarpone cheese with the vanilla extract. Beat on medium speed until smooth and slightly airy.
Time: PT5M
Whip Heavy Cream
Using a clean bowl and whisk, beat the cold heavy cream until soft peaks form.
Time: PT5M
Combine Custard and Cream
Add one‑third of the whipped cream to the mascarpone mixture and fold gently until incorporated. Then fold in the remaining whipped cream, taking care not to deflate it.
Time: PT5M
Assemble the Tiramisu
Quickly dip each ladyfinger into the coffee mixture (1‑2 seconds per side) and arrange a single layer in the bottom of the 22x33 cm dish. Spread half of the mascarpone‑cream over the ladyfingers. Repeat with another soaked layer of ladyfingers and the remaining cream, smoothing the top.
Time: PT10M
Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours (preferably overnight) to set.
Time: PT0M
Finish and Serve
Just before serving, dust the surface generously with unsweetened cocoa powder using a fine mesh sieve.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 28 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains alcohol, Not vegan, Contains gluten
Allergens: Eggs, Dairy, Gluten, Alcohol
Ingredient Substitutions
- Instead of Strong Brewed Coffee: espresso, strong instant coffee
- Instead of Coffee Liqueur: rum, brandy, omit for non‑alcoholic version
- Instead of Marsala Wine: sweet sherry, Madeira
- Instead of Egg Yolks: pasteurized egg yolks
- Instead of Granulated Sugar: caster sugar
- Instead of Mascarpone Cheese: ricotta mixed with heavy cream (different texture)
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Heavy Cream: whipping cream
- Instead of Ladyfingers (Boudoirs): sponge cake strips
- Instead of Unsweetened Cocoa Powder: cocoa nibs, powdered chocolate
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk or Electric Mixer
- Silicone Spatula
- Measuring Cups and Spoons
- Fine Mesh Sieve
- 9x13 inch (22x33 cm) Glass or Ceramic Dish
- Plastic Wrap (Film)
- Refrigerator
Critical Steps — Do Not Skip
- Heat the egg‑yolk mixture to 68‑70°C without scrambling.
- Fold the whipped cream gently to keep the mousse light.
- Dip ladyfingers only 1‑2 seconds to avoid soggy layers.
- Chill the assembled tiramisu for at least 6 hours before serving.
Chef Tips from the Video
- Use freshly brewed espresso for a deeper coffee flavor.
- Line the dish with parchment paper for easier removal of clean slices.
- A light drizzle of dark chocolate ganache on top adds a luxurious finish.
Troubleshooting
Custard curdles or looks grainy.
Remove the bowl from heat immediately, whisk vigorously, and strain through a fine mesh sieve. If needed, blend briefly with an immersion blender.
Whipped cream does not hold peaks.
Ensure the cream and bowl are thoroughly chilled; add a pinch of powdered sugar or a splash of cold milk to stabilize.
Ladyfingers become soggy and fall apart.
Dip each ladyfinger for no more than 1‑2 seconds; work quickly and layer immediately.
Tiramisu is too firm after chilling.
Reduce the amount of whipped cream slightly or let the dessert sit at room temperature for 10‑15 minutes before serving.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Not recommended; mascarpone may separate.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the egg‑yolk custard and whip the cream a day ahead; store each in the refrigerator.
- Assemble the tiramisu up to 24 hours before serving; keep covered and chilled.
- Cocoa powder should be dusted just before serving to retain freshness.
Frequently Asked Questions
What is the cultural significance and history of Classic Tiramisu in Italian cuisine?
Tiramisu originated in the Veneto region of Italy in the 1960s and quickly became a beloved dessert nationwide. Its name means “pick me up,” referring to the energizing combination of coffee and cocoa, and it reflects Italy’s love for layered, coffee‑infused sweets.
What are the traditional regional variations of Classic Tiramisu in Italian cuisine?
While the classic version uses ladyfingers, mascarpone, coffee, and cocoa, some regions add a splash of Marsala wine, use different liqueurs, or replace ladyfingers with savoiardi biscuits. In some parts of Italy, a hint of cocoa powder is mixed into the cream rather than just dusted on top.
How is Classic Tiramisu traditionally served in Italy?
In Italy, tiramisu is typically served chilled in a shallow rectangular dish, dusted with cocoa powder, and cut into square portions. It is often accompanied by a small glass of espresso or a sweet dessert wine.
During which occasions is Classic Tiramisu traditionally enjoyed in Italian culture?
Tiramisu is a popular choice for family gatherings, festive celebrations, and after‑dinner coffee in Italy. It is especially common at birthdays, holidays, and as a special treat after Sunday lunch.
What makes Classic Tiramisu special or unique in Italian cuisine?
Its unique blend of coffee‑soaked ladyfingers with a light, airy mascarpone‑egg yolk custard creates a contrast of textures and flavors that is both refreshing and indulgent, embodying the Italian principle of simple, high‑quality ingredients.
What are the most common mistakes to avoid when making Classic Tiramisu?
Common errors include over‑cooking the egg‑yolk custard, over‑whipping the cream, and soaking the ladyfingers too long. Each mistake leads to a grainy custard, a dense cream, or a soggy base that collapses.
Why does this Classic Tiramisu recipe use a bain‑marie for the egg‑yolk mixture instead of direct heat?
A bain‑marie provides gentle, even heat, allowing the yolks to reach the safe temperature of 68‑70°C without scrambling, which yields a smooth custard essential for the tiramisu’s silky texture.
Can I make Classic Tiramisu ahead of time and how should I store it?
Yes, tiramisu improves after chilling. Assemble it up to 24 hours in advance, cover tightly with plastic wrap, and keep it refrigerated. It will stay fresh for up to 3 days.
What texture and appearance should I look for when making Classic Tiramisu?
The custard should be smooth and glossy, the whipped cream light and airy, and the ladyfinger layers should be moist but not soggy. The finished dessert should have a firm yet creamy consistency with an even cocoa dusting on top.
How do I know when the egg‑yolk custard is done cooking?
When the mixture reaches 68‑70°C on a candy thermometer and thickens enough to coat the back of a spoon, it is ready. It should form a ribbon when the whisk is lifted.
What does the YouTube channel The Cooking Foodie specialize in?
The Cooking Foodie focuses on approachable, step‑by‑step home cooking tutorials that blend classic recipes with modern twists, emphasizing clear visuals and practical tips for everyday cooks.
How does the YouTube channel The Cooking Foodie's approach to Italian cooking differ from other Italian cooking channels?
The Cooking Foodie emphasizes simplicity and ingredient accessibility, often using pantry staples and offering variations for dietary needs, whereas many Italian channels stick strictly to traditional techniques and specialty ingredients.
Last updated: August 31, 2026
