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slice of tiramisu on black plate

Tiramisu Recipe

Course: Dessert
Cuisine: Italian
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 18 slices
Calories: 364kcal
This tiramisu recipe is a true classic! Rich and creamy, this homemade version is just as good as you'll find in any Italian restaurant!
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  • 2 cups strong black coffee 454 grams, room temperature
  • 1 tablespoon instant espresso powder 7 grams
  • 7 tablespoons dark rum 99 grams, divided
  • 6 large egg yolks 84 grams
  • cup granulated sugar 133 grams
  • ½ teaspoon kosher salt
  • cup heavy cream 76 grams, for adding to yolks
  • 16 ounces mascarpone cheese 454 grams, cold
  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • ¾ cup heavy cream 170 grams, cold, for whipping
  • 14 ounces ladyfingers 397 grams, (42-60 cookies, depending on size)
  • tablespoons cocoa powder 18 grams, divided
  • ¼ cup semisweet chocolate 43 grams, grated (optional)


  • In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside.
    2 cups strong black coffee, 1 tablespoon instant espresso powder, 7 tablespoons dark rum
  • Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl - the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.
  • While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed.
    6 large egg yolks, ⅔ cup granulated sugar, ½ teaspoon kosher salt
  • Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed.
    ⅓ cup heavy cream
  • Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.
  • Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F – the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.
  • When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.
  • Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside.
    16 ounces mascarpone cheese, 8 ounces cream cheese
  • Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more.
    ¾ cup heavy cream
  • Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.
  • Set up a workstation with the ladyfingers, coffee mixture, and 9x13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger – just quickly roll it into the coffee mixture – not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed.
    14 ounces ladyfingers
  • Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal).
    3½ tablespoons cocoa powder
  • Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.
  • Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired.
    ¼ cup semisweet chocolate
  • Serve chilled.


  • It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this recipe.
  • Prepare the Tiramisu 6-12 hours prior to serving.
  • Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
  • The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
Storage: Store tiramisu in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Serving: 1slice | Calories: 364kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 158mg | Potassium: 113mg | Fiber: 1g | Sugar: 9g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg