The Only tiramisu recipe you’ll ever need
The ONLY tiramisu recipe you’ll ever need is a medium Italian recipe that serves 8. 350 calories per serving. Recipe by Bake With Zoha on YouTube.
Prep: 36 min | Cook: 5 min | Total: 4 hrs 56 min
Cost: $34.34 total, $4.29 per serving
Ingredients
- 24 pieces Ladyfingers (Savoiardi, about 2‑inch long)
- 500 g Mascarpone Cheese (Full‑fat, chilled)
- 6 large Egg Yolks (Room temperature)
- 120 g Granulated Sugar (Fine sugar)
- 6 large Egg Whites (Room temperature; can be replaced with 250 ml heavy whipping cream)
- 300 ml Strong Espresso Coffee (Freshly brewed, cooled)
- 30 ml Coffee Liqueur (optional) (e.g., Kahlúa; omit for non‑alcoholic version)
- 2 tbsp Unsweetened Cocoa Powder (For dusting)
- 1 tsp Vanilla Extract (Pure vanilla)
Instructions
Brew Coffee Soak
Brew 300 ml of strong espresso, add coffee liqueur if using, and let it cool to room temperature.
Time: PT5M
Separate Eggs
Separate the yolks from the whites, placing yolks in a large mixing bowl and whites in a medium bowl. Keep both at room temperature.
Time: PT5M
Cook Yolks and Sugar
Set the large bowl over a pot of simmering water (double boiler). Whisk yolks and sugar continuously until the mixture becomes thick, pale, and ribbons form, about 5 minutes.
Time: PT5M
Temperature: ~80°C
Cool Yolks Slightly
Remove the bowl from heat and let the yolk mixture sit for 2 minutes, then whisk in vanilla extract.
Time: PT3M
Incorporate Mascarpone
Add the chilled mascarpone cheese to the yolk mixture and fold gently until smooth and no lumps remain.
Time: PT3M
Whip Egg Whites (or Cream)
Using a clean, dry bowl, whip the egg whites to stiff peaks (or whip heavy cream if you prefer a richer version). This takes about 5 minutes with an electric mixer.
Time: PT5M
Fold Whipped Portion into Cream
Gently fold the whipped egg whites (or whipped cream) into the mascarpone mixture in two additions, preserving as much air as possible.
Time: PT3M
First Ladyfinger Layer
Quickly dip each ladyfinger into the cooled coffee (1‑2 seconds per side) and arrange a single layer in the bottom of the dish.
Time: PT5M
First Cream Layer
Spread half of the mascarpone cream evenly over the first ladyfinger layer.
Time: PT3M
Second Ladyfinger Layer
Repeat the dipping process with the remaining ladyfingers and place them over the cream.
Time: PT5M
Second Cream Layer
Spread the remaining mascarpone cream over the top layer of biscuits.
Time: PT3M
Cocoa Dusting
Sift unsweetened cocoa powder over the surface to finish.
Time: PT2M
Chill
Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.
Time: PT4H
Temperature: 4°C
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Ladyfingers: Sponge cake strips, Pound cake cubes
- Instead of Mascarpone Cheese: Cream cheese (mixed with heavy cream)
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Granulated Sugar: Caster sugar
- Instead of Egg Whites: Heavy whipping cream (for a richer version)
- Instead of Strong Espresso Coffee: Strong brewed coffee
- Instead of Coffee Liqueur (optional): Coffee extract (1 tsp)
- Instead of Unsweetened Cocoa Powder: Cocoa powder mix
- Instead of Vanilla Extract: Vanilla bean paste
Equipment Needed
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Electric Mixer (hand or stand)
- Double Boiler Set (or heat‑proof bowl over pot)
- 9‑inch Square Dish or Glass Casserole
- Fine Mesh Sieve
- Spatula
- Measuring Cups and Spoons
- Refrigerator
Critical Steps — Do Not Skip
- Cooking the yolk‑sugar mixture over a double boiler to achieve a safe, thick custard
- Whipping egg whites (or cream) to stiff peaks without deflating
- Folding the whipped portion gently into the mascarpone to keep the mixture airy
- Quickly dipping ladyfingers to avoid sogginess
- Chilling for a minimum of 4 hours for proper set
Chef Tips from the Video
- For an extra aromatic touch, add a pinch of grated dark chocolate to the coffee soak
- Use high‑quality Mascarpone for a silkier texture
- A thin layer of melted dark chocolate on top before cocoa dusting adds a glossy finish
Troubleshooting
The tiramisu is too soggy
Dip ladyfingers for no more than 1‑2 seconds and ensure the coffee is completely cooled before dipping.
Cream is grainy or curdled
Make sure the yolk‑sugar mixture is cooked gently over a double boiler and cooled slightly before adding mascarpone; also fold gently.
Egg whites won’t stiffen
Ensure the bowl and whisk are completely clean and free of any fat; add a pinch of cream of tartar.
Storage
Refrigerator: Cover tightly and store up to 3 days
Freezer: Not recommended; texture changes
Room temperature: Serve within 2 hours of removal from fridge
Make-Ahead Tips
- Prepare the tiramisu a day ahead for best flavor
- Keep the dish covered tightly to prevent the cream from absorbing fridge odors
- If using whipped cream instead of egg whites, chill the cream before whipping for better volume
Frequently Asked Questions
What is the cultural significance and history of tiramisu in Italian cuisine?
Tiramisu originated in the Veneto region of Italy in the 1960s and quickly became a beloved dessert, celebrated for its layers of coffee‑soaked biscuits and airy mascarpone cream, symbolizing a pick‑me‑up (the name means “lift me up”).
What are the traditional regional variations of tiramisu in Italy?
In some parts of Italy, tiramisu is made with Marsala wine instead of coffee liqueur, while others add a hint of cocoa or chocolate shavings; the classic version uses espresso and Mascarpone without cooked custard.
How is authentic tiramisu traditionally served in Italy?
Authentic tiramisu is served chilled, cut into squares, and dusted with a fine layer of cocoa powder; it is often presented on a simple platter without additional sauces.
During which occasions is tiramisu traditionally enjoyed in Italian culture?
Tiramisu is a popular dessert for family gatherings, celebrations, and after‑dinner coffee in Italy, especially during holidays like Christmas and Easter, as well as at weddings and birthdays.
What makes tiramisu special or unique in Italian cuisine?
Its combination of coffee‑soaked ladyfingers, a light mascarpone‑based cream, and a cocoa dusting creates a balance of bitter, sweet, and creamy flavors that epitomize the Italian love for simple yet elegant desserts.
What are the most common mistakes to avoid when making tiramisu?
Common errors include over‑soaking the ladyfingers, under‑cooking the yolk‑sugar mixture, over‑whipping the egg whites, and not chilling the dessert long enough for it to set properly.
Why does this tiramisu recipe use a double boiler for the egg yolk mixture instead of a microwave?
The double boiler gently heats the yolks to a safe temperature without scrambling them, preserving a smooth custard texture that a microwave’s uneven heat can’t guarantee.
Can I make tiramisu ahead of time and how should I store it?
Yes, tiramisu improves after resting; cover it tightly and refrigerate for at least 4 hours or overnight. It can be kept in the fridge for up to 3 days.
What texture and appearance should I look for when making tiramisu?
The cream should be light and fluffy, the ladyfingers should be moist but not soggy, and the top should have an even dusting of cocoa with a smooth surface ready to slice.
How do I know when the tiramisu is done cooking?
There is no cooking step after assembly; the dessert is done when it has chilled for the minimum 4 hours, allowing the layers to set and flavors to meld.
What does the YouTube channel Bake With Zoha specialize in?
The YouTube channel Bake With Zoha focuses on home‑baked desserts and classic pastries, offering detailed step‑by‑step tutorials that emphasize technique, ingredient quality, and authentic flavors.
How does the YouTube channel Bake With Zoha's approach to Italian desserts differ from other cooking channels?
Bake With Zoha combines personal culinary school experiences with practical home‑kitchen tips, often providing multiple method options (e.g., egg whites vs. whipped cream) and safety techniques like the double‑boiler method, which sets her apart from more generic dessert channels.
Last updated: August 30, 2026
