Tiramisu

Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried.

Homemade tiramisu slice

A couple months ago, I was sent a new cookbook called Happiness is Baking. This cookbook includes Maida Heatter’s favorite recipes with the foreword written by Dorie Greenspan. I, unsurprisingly, immediately fell in love with my newest cookbook. It’s a collection of 100 foolproof and classic desserts including cookies, cakes, muffins, pies, tarts, and more that range from simple everyday cookies to outrageously indulgent chocolate soufflé cake.

For those not familiar, Maida Heatter is an icon, especially in the baking world. Dubbed the Queen of Cake, her expansive culinary career included 9 cookbooks, recipes for the Times, a restaurant, and three James Beard Awards. Baker and author Dorie Greenspan once said “Whenever someone tells me they want to learn to bake, I tell them to start with Maida Heatter’s books. That’s what I did.” This latest cookbook is a testament to Maida’s legacy.

She passed away at the age of 102 last week, only 2 months after this book was published. She leaves behind an incalculable amount of inspiration to bakers and cooks all over the world. I’m truly honored to share this cookbook and her tiramisu recipe with you today.

Tiramisu

Happiness is Baking by Maida Heatter

Tiramisu Video Tutorial

Tiramisu is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. Now if you’re going to make tiramisu, you have to use the QUEEN OF CAKE’s recipe! It’s an important dessert for an important event. With the inclusion of espresso and alcohol, tiramisu is an adult dessert.

I prepared Maida’s tiramisu recipe a few times, serving it to our neighbors one night and halving the recipe for just us the week prior. Nothing triumphant comes for free, so expect a good amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it’s nothing you can’t handle. In fact, let’s watch the entire dessert come together in a short video tutorial:

Homemade tiramisu in baking dish

Tiramisu Layers

There are 2 components and 4 layers in tiramisu. Each component is layered twice.

  1. Espresso-Dipped Ladyfingers
  2. Mascarpone Cream

It goes: espresso-dipped ladyfingers, mascarpone cream, remaining espresso-dipped ladyfingers, and remaining mascarpone cream. Dust the whole thing with a dense layer of unsweetened cocoa to finish. Maida’s recipe calls for homemade chocolate ladyfingers and if you own this cookbook, I highly recommend using her chocolate ladyfinger recipe included. Most Italian bakeries make fresh ladyfingers as well. However if you’re desiring a simpler and more convenient approach, use a store-bought variety.

What are Ladyfingers?

Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and finger-shaped sponge cookie/cake. They’re a main ingredient in many desserts including trifles and tiramisu and when layered underneath cream, ladyfingers take on a lovely cake-like texture. You can find ladyfingers in most large grocery stores, Italian markets, or you can purchase them online. Homemade, as the book uses, is an option too.

espresso soaked ladyfingers

How to Make Tiramisu

Before beginning this recipe, I encourage you to have all of your ingredients ready. You need strong espresso, Grand Marnier (optional– see below), ladyfingers, mascarpone, rum, eggs, sugar, heavy cream, vanilla extract, salt, and unsweetened cocoa powder.

  1. Whisk espresso and Grand Marnier. Grand Marnier makes this a boozier tiramisu because there is alcohol in both the coffee mixture and the mascarpone cream. Grand Marnier’s flavor is great in this dessert, but you can skip it if desired. If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe notes.
  2. Dip half of the ladyfingers in the espresso mixture. Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don’t want them overly saturated and soggy because as the tiramisu chills, they’ll soften up underneath all the cream.
  3. Line dipped ladyfingers in bottom of pan. Arrange dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces.
  4. Beat mascarpone and rum together. Use quality mascarpone. I like BelGioioso brand (not sponsored– truly what I always use). Though this is primarily an espresso-flavored dessert, tiramisu has rum as well.
  5. Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together. Maida’s recipe also uses the egg whites, which come soon after this step.
  6. Beat egg yolks into mascarpone cream mixture.
  7. Make whipped cream. Whip heavy cream and vanilla extract into medium peaks.
  8. Fold whipped cream into mascarpone cream mixture. 
  9. Whip egg whites, salt, and sugar. Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.
  10. Fold egg white mixture into mascarpone cream mixture.
  11. Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.
  12. Dip and layer remaining ladyfingers.
  13. Top with remaining cream mixture, then chill for for 2-3 hours. 
  14. Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.
  15. Chill overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe!

layer of espresso soaked ladyfingers

The mascarpone, rum, and egg yolk mixture as well as the whipped cream:

mascarpone cream and whipped cream

The mascarpone mixture and whipped cream combined:

Tiramisu mascarpone cream

The whipped egg white mixture and the final mascarpone cream mixture:

tiramisu filling

Let’s layer:

Layering tiramisu in glass dish

Ladyfingers and mascarpone filling

Ladyfingers and mascarpone filling

How to Slice and Serve Tiramisu

As with most layered desserts, you can’t be nervous to just dive right in and start serving! Serve square portions. Make even cuts with a sharp knife, wiping the knife clean between each cut. A small metal serving spatula to remove the slices is massively helpful.

Slice of tiramisu

Common Tiramisu Questions – Answered!

Though this isn’t my first time preparing tiramisu, I will say that this is one of the best homemade tiramisu recipes that I’ve had– and I definitely encourage you to try it! Here are 4 FAQs and answers that will help you get started:

  1. What kind of rum do I use in tiramisu? Dark rum is best, but you can use brandy or your favorite coffee liqueur.
  2. Egg whites or whipped cream? Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you’re getting both delightful textures.
  3. Are the eggs cooked? Tiramisu is a no-bake dessert. The egg yolks are gently cooked on the stovetop, but the egg whites are raw. Purchase pasteurized eggs because they are safe to consume raw.
  4. What size pan to use? This particular tiramisu recipe yields a large volume and the pan will be very full. Make sure your pan is large enough. I recommend a 9×13 inch dish with at least a 12-14 cup capacity. This 4 quart dish is wonderful too!

Slice of tiramisu on a plate

While I was sent Happiness is Baking from the publishing house, I was not paid for this post– I genuinely LOVE the book and recommend Maida’s recipes to all. I’ve also tried the Blueberry Crumb Cake and $250.00 Cookie Recipe. 🙂

More Specialty Desserts

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Slice of tiramisu

Tiramisu

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Mixing
  • Cuisine: Italian

Description

This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried. Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.


Ingredients

  • 1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
  • 6 Tablespoons (90ml) Grand Marnier*
  • 4045 ladyfingers*
  • 16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature
  • 1/4 cup (60ml) dark rum
  • 4 large eggs, separated*
  • 1/2 cup (100g) granulated sugar, divided*
  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • unsweetened natural or dutch-process cocoa powder

Instructions

  1. You need a large 9×13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
  2. Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
  3. Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
  4. Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.  Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
  5. Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
  6.  Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
  7. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
  8. Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
  9. Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
  10. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
  11. Cover leftover tiramisu and store in the refrigerator for up to 3 days.

Notes

  1. Freezing Instructions: Prepare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw covered or uncovered.)
  2. Special Tools: KitchenAid Stand Mixer, KitchenAid Hand Mixer, 9×13 inch Baking Dish or 4-Quart Dish, Sieve, Offset Spatula, Metal Serving Spatula
  3. Smaller Recipe: Halve this recipe for a 9×9 inch or 10×10 inch square baking pan.
  4. Espresso: For the espresso, combine 5 Tablespoons instant espresso powder in 1 and 1/4 cups hot water. This is stronger than brewed espresso and perfect for tiramisu. In a pinch, use super super super strong black coffee.
  5. Grand Marnier: This addition makes this a boozier version of tiramisu because you have alcohol in both the coffee soak mixture and the mascarpone cream. Grand Marnier’s flavor is lovely in this dessert, but you can skip it and stick with just the dark rum.
  6. Ladyfingers: Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and finger-shaped sponge cookie/cake. They’re found in most large grocery stores, Italian markets, or you can purchase them online. You can also make them from scratch– there are many recipes online! I use 2 standard packages of ladyfingers for this recipe.
  7. Eggs: Maida Heatter’s recipe calls for 5 large eggs, but in hopes to slightly reduce the volume of mascarpone cream, I reduced down to 4 large eggs. Both the egg whites and egg yolks are used in the mascarpone cream. An egg separator is helpful. The egg yolks are gently cooked, but if you’re concerned with eating raw eggs, purchase pasteurized eggs because they are safe to consume raw.
  8. Sugar: I increased the sugar by 2 Tablespoons for a VERY slightly sweeter cream. This is still not an overly sweet dessert.
  9. Non-Alcoholic Version: Skip the Grand Marnier and replace rum with milk.

Recipe reprinted in partnership with Little, Brown and Company. Recipe from Happiness is Baking by Maida Heatter, foreword by Dorie Greenspan

Keywords: Italian dessert

110 Comments

  1. It’s amazing!! I swapped out coffee liquor for the grand marnier. I left out the egg whites completely and it’s so good! This is my new dessert to bring to my friends!! Thanks! On your recommendation, I bought Happiness is baking and am enjoying it!

    1. Hi Sofia! This is your decision. The dessert definitely tastes boozy, so I wouldn’t encourage serving to kids. You can skip the grand marnier and replace the rum with a little orange juice or milk.

      1. Hi Sally,
        Thanks for the reply. Yes i replaced rum with milk. And i added 1/8th cup of milk. Could it be the milk? But everything was fine until i added egg yolks. It became little runny. I cooked eggs for like 3-4 minutes. I’m really confuse myself.

  2. Hi Sally, yesterday I made this tiramisu for the first time and ran into a bit of difficulty…after I combined the (room temp) mascarpone cheese with the rum (Step 3), the mixture curdled. I thought additional whipping would smooth it out, but it didn’t. I persevered with the rest of the filling…making & adding in turn the egg yolk mixture, whipped cream, and egg white mixture, always hoping the mascarpone with eventually smooth out (it still didn’t). I was really worried that the finished tiramisu would have a cottage cheese-like quality to it, so I tried a piece this morning…I didn’t notice anything amiss in the texture of the filling and it tasted wonderful. Do you know why the mixture curdled? Has this happened to you (or anyone else out there)? I’d really like to know if I should do something differently next time. Thanks!

    1. Hi Tammy! I’m so glad you enjoyed the tiramisu and thank you so much for reporting back about it! It’s likely the mascarpone causing the issue. If it’s too cold, it won’t combine as nicely. It’s possible yours was still a bit too cold.

      1. If i use alcohol in a Tiramisu ( I tend to use K
        An Italian Coffee Liqueur or Kirsch ) I never put it into the Mascarpone but dribble it slightly over the coffee soaked ladyfingers, like this you do not run the risk of the Mascarpone curdling.

      2. I had the same issue with the curdled cheese. Luckily I had another container of marscapone which I thinned a bit with the heavy cream. I used the gran mariner only in the expresso and no rum at all. I froze it for 3 days and served it today. It was not soggy at all and really delicious! I did not use the curdled marscapone

  3. Absolutely delicious! I made it for my boyfriend’s birthday, and everyone raved about it, including him! I followed the recipe exactly except using coffee liqueur instead of Grand Marnier. Also, I used liquid egg whites since they are pasteurized. So good!

  4. Hi Sally,
    I have tried your recipe and it turned out so good. I made it’s non alcoholic version.
    Although everyone really loved it, i found the cream texture to be a little thin. It wasn’t like yours. I halved the ingredients. And made exactly how you described it.
    As soon as I added egg yolks in Mascarpone cream, it became little runny. Can you please give your expert opinion on what could have possibly gone wrong? I would really appreciate your help.

    1. Hi Ayesha Zia! I wonder if there was any error halving the ingredients? Were the 2 egg yolks cooked long enough? Or perhaps there was more than 2 Tbsp of milk with the mascarpone? (Did you use milk to replace the rum?) Nevertheless, I’m so glad you enjoyed it!

  5. This is always how I make mine too, but never knew about adding the egg whites as well as the whipped cream. I will have to try! I also enjoy layering into individual glasses instead of a pan.

    1. Yes! See recipe note #1 🙂 You might want to dust the top of the frozen pieces with fresh cocoa powder after it thaws. Enjoy!

  6. Hi,
    I am Italian and I come from the are where Tiramisù was invented. Maybe this recipe is fantastic, I don’t know, but nobody in Italy would dare cook the egg!! Whipped cream can also be used, but it is absolutely not part of the original recipe and you surely cannot avoid usng egg white. Rum should be mixed with coffee.
    I am sure this is a very nice dessert, but it is not tiramisù.

    1. Hi Laura, I am Italian as well.

      Nowhere in this article is stated that this is the “original Italian tiramisù” recipe – nor I believe this was the author’s claim.

      Besides, if your place is like my place, not one person cooks or bakes the same thing in the same way. If anything, we follow family’s, or grandma’s, or mom’s recipes, and my tiramisù – for instance – is always slightly different from the one my neighbor, or my friends, or my colleagues prepare.

      I doubt many Italians go check the certified original recipe – I for one do not, I prepare tiramisù in the way my mother taught me. And if she was cooking the eggs, so would I.

      So let’s not get upset at someone for preparing Italian classics in their own way – we do the same.

      Sally, I apologize for the long post; thank you for this recipe and for your website –
      I have tried a few things already and everything was delicious. Keep it up!

  7. I made this recipe for my luncheon group (11 ) ladies. I used amaretto because I didn’t have rum. It was delicious and the hit of the luncheon. It was easy to make following your directions. Thanks for a great recipe!

  8. My wife asked me to make something special for her office luncheon. I was looking through various recipes when I found this one. All of the ingredients were readily available which is hard to believe living in Southwest Florida. I followed the instructions as printed and the results were amazing. The taste and flavor of the Tiramisu took me back to earlier days having dessert at Mario’s Restaurant on Arthur Avenue in the Bronx. Needless to say the Tiramisu was the hit of the office luncheon. Thank you for sharing this great recipe.

      1. Thanks!! I made this and have a couple comments.

        I omitted the Grand Marnier. Without it I ran short of espresso dipping liquid and had to make another batch.

        I used the full amount of rum and found it a bit overpowering to the other flavors in the tiramisu. I would reduce the amount if I make it again.

        My marscapone mix was a bit soupy in comparison to yours. Not sure why but it set up just fine in the fridge.

        It was very good and I think it would be perfect with a bit less rum. Thank you!

  9. I have been making my mom’s recipe for Tiramisu forever but was intrigued by your recipe! There are definitely variations, we don’t cook the egg or use egg whites at all but let me tell you, this is SO GOOD! Definitely on par with my Italian mom’s recipe (I cannot say it’s better, because Ill be disowned, lol!). I made your recipe for the second time tonight, to bring to a friend tomorrow. The first time I made it was at bbq I had over the summer and I had no leftovers! Not only dis everyone have a piece but several friends asked for a piece to take home! Great recipe!

  10. Best.Tiramisu.Ever!!!!! Hands down!!!!

    I’ve made it to a party and my friends, italians included :), and family loved it, it was a sucess!!!
    Is worth (as always) to follow your recomendations!!!!
    Amazing recipe

  11. Made Sally’s Tiramisu for our church Community Group gathering of eight families. A bit nervous as to how the Grand Marnier and Rum-infused dessert would go over I made back-up dessert choices including Sally’s Apple Pie and Pumpkin Spice Toffee on case the alcohol infused dessert was not tried.

    Believe it to be accurate to say that the tiramisu was well received by our conservative Southern Baptist church members. One of the fellows arte three servings and left with an extra couple of servings for he and his wife to eat later.

    Thank you, Sally, for a restaurant-quality dessert that got overwhelming rave reciews from all the adults present.

  12. This was excellent! We love it! I followed the recipe to the dot. My husband thought the rum taste was a little too strong so the next time, I will reduce the rum by a little.

  13. This was so delicious! My kids wanted to eat it, so we skipped the Grand Marnier and used milk with rum extract instead of the rum. It turned out fabulous! Next time I’m going to make an adult version and a kid version to try the difference. Thank you for this fun recipe!

  14. I love the way that you explain each step thoroughly and clearly so I am able to understand each step on how to make this amazing dessert!!

  15. Hi Sally,

    Thanks for this recipe, I’m going to try to make it. If I have left over mascarpone creme – I mean after I did all the mixing of the eggs and such, can I freeze it in a piping bag? (I’m going to make the Tiramisu in cups, there might be leftovers). Thanks alot:)

  16. I made this recipe, followed it to the teeniest detail and my cream turned out chunky. It tastes ok but it looks awful. It all seemed great until I added the egg. After it sat for the time it took me to whip the heavy cream it just went to chunk town and never came back. I’m disappointed mostly because 16oz of marscapone is expensive and I can’t serve this. Probably will stick to macarons and put this in the pancake pile. (I can’t make pancakes to save my life so all my fails go there)

    1. Hi Jeanie, I’m wondering if something happened when you cooked the egg yolks and sugar together. Were they very light and foamy when you took them off the stove? In the above video you will be able to see what they should look like right at the 1 minute mark.

  17. I made this dessert for Thanksgiving last night, and it was the only dish that was completely devoured! I made a non-alcoholic version by leaving out the Grand Marnier and replacing the rum with whole milk. These substitutions/exclusions worked perfectly. Everyone loved how light and subtly sweet the marscarpone layers were, and quickly dipping the ladyfingers in espresso kept those layers from getting too soggy and mushy. Thank you for your detailed instructions and for making this dessert very approachable. I can’t wait to make it again!!

  18. This is an outstanding version of tiramisu. I will agree with most other commenters that the recipe includes too much rum. If you do use that amount of rum, I highly recommend using a top quality (12 year Flor de Cana or better) because like all food, using cheap ingredients yields underwhelming results. I love rum but not every person does, so I think reducing it by 75% and adding some other liquid (coffee liquor perhaps) to thin the mascarpone is the best way to go.

  19. I am going to make for Christmas, but use Bailey’s Irish Cream – everything I read is you are supposed to use Mascarpone right from frig, and not room temp, or it will get runny ladies – From Cooks Illustrated, which has the almost identical recipe, but no egg whites – looking forward to this version! Sally is this in your cookbook? I did not see it.
    Many thanks! I have also made many times with dark rum — yum – it is also fun to make these individually in Martini Glasses, put the cookies around the edge of the glass, fill with the filling, and dust with cocoa -Beautiful presentation!!

    1. Let me know how it is with Bailey’s – sounds delicious! And what a fun tip to use martini glasses, thanks Karen!
      This recipe is not in my cookbook – just about all of the recipes in the books are exclusive to the books 🙂

  20. I made this exactly as written and I’m bummed to report that it was so-so for me. I guess with all the steps, I was expecting to be wowed. The cream tastes amazing but the proportion of cream to ladyfinger wasn’t right (too much cream). If I were to make this again, I would reduce the cream by 1/3 and omit the Grand Marnier. It’s not a bad recipe and it did not go to waste but my quest for a transcendent tiramisu recipe continues.

  21. Hi there looking forward to making this divine recipe. What does it mean in the recipe for separated eggs? Do I separate the eggs yolks but still use the whole eggs?

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