Classic Tiramisu

    55 mins

    This classic Italian dessert is made with sponge finger or savoiardi biscuits and mascarpone cheese. It can be made in a trifle bowl or a springform cake tin with a removeable base.

    791 people made this

    Serves: 12 

    • 6 egg yolks
    • 250g (1¼ cups) caster sugar
    • 300g mascarpone cheese
    • 500ml (2 cups) thickened cream
    • 4 packets (each approx 180g) lady fingers or sponge fingers
    • 4-5 tablespoons coffee flavored liqueur like Bailey's or Irish Cream
    • Decoration
    • 1 teaspoon cocoa, for dusting
    • 30g dark chocolate

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Combine egg yolks and sugar in the top of a double boiler or bowl over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-coloured.
    2. Add mascarpone to whipped yolks. Beat until combined.
    3. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
    4. Split the lady fingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the mascarpone filling over the lady fingers.
    5. Repeat ladyfingers, coffee liqueur and filling layers. Decorate with cocoa and chocolate curls. Refrigerate for several hours or overnight.
    6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate.

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    Reviews in English (670)


    Just a reply to MCCREARY74's comment about the Ladyfingers being so hard. When I first made Tiramisu (a different recipe), I went to my local supermarket and bought the only type of Ladyfingers they offered. They were hard as rocks (like Stella D'oro breakfast cookies), and even had a picture of Tiramisu on the package (No, they weren't just stale). You need to buy the soft variety. I have not come across a Tiramisu recipe that distinguishes between the two kinds of Ladyfingers. My Ladyfingers did not absorb the liquids when following the directions to dip them for just a few seconds--and turned out unpleasantly chewy. Hope this info helps avert a first time flop for some Tiramisu lover.  -  12 Jun 2003  (Review from Allrecipes US | Canada)


    This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1. it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla at all even though I was worried that since there were 6 egg yolks it will have this eggy smell, but it didn't, 4. I only used espresso and no coffee liquer (1/2 cup water and 2 tbsp of coffee), 5. I chilled the bowl that I was planning on beating the whipping cream in, make sure to get the whipping cream that looks like a milk carton in teh fridges, and not the 'whipped' cream. 6. Mascarpone cheese isn't hard to find but it's expensive $8.99., 7. Make sure to use the soft lady fingers, if you go to a large grocery store you wont' have a hard time finding them, I bought 3 10 oz packages, 8. I refrigerated the mascarpone/egg mix while I was beating the whipping cream. 9. And this might be helpful, use a cheese cake pan, chill it, and the next morning you can just pop the tiramisu out. It looked beuatiful! I decorated it with some fresh raspberries and slices of strawberries, shredded chocolate and dusted cocoa powder. Took it to work and everyone oooed and aahhhed at it. It tasted very very good!!!! Keeper! By the way, it's important you chill over night.  -  09 Jun 2004  (Review from Allrecipes US | Canada)


    This is awesome! Same recipie fromback of the ladyfinger package, except they gave a wonderful substitute for the marcapone cheese, it's one 8 oz package of cream cheese, 1/4 cup sour cream and 2 tbs heavy cream, whipped together...this was the best dessert I've ever made! I brushed on really potent coffee, no alcohol, and it was a great, light, coffee and chocolate taste!  -  28 Oct 2002  (Review from Allrecipes US | Canada)