This classic tiramisu recipe combines espresso-soaked Savoiardi or lady finger biscuits with an airy mascarpone filling and a generous layer of cocoa. Traditional Italian tiramisu is made with raw eggs, although some recipes nowadays use whipped cream instead to avoid the raw eggs. I find the cream versions much heavier and instead, my recipe sits somewhere in the middle – the yolks are heated but the whites are still raw (like in a lemon meringue). But this means this recipe will not be suitable for some people.
I also add a little Kahlúa or Tia Maria as a treat for the adult only option – it also deepens the coffee flavour, but it’s completely optional. Assemble everything the day before if you can, but if short on time 4-6 hours in the fridge will be good enough.
Ingredients for Tiramisu with Eggs
For the creamy filling: Large eggs, caster sugar, mascarpone and vanilla extract
For the layers: Strong espresso, Kahlúa (or Tia Maria, or another preferred liqueur), Savoiardi (lady finger) biscuits
For the top: Unsweetened cocoa powder for a generous dusting
The Classic Tiramisu Recipe
Step one: Whisk the egg whites to create firm peaks. Set aside, but work quickly so they don’t deflate or become runny.
Step two: Whisk the egg yolks and sugar in the heatproof stand mixer bowl over gently simmering water, ensuring the bowl doesn’t touch the water. Continue until pale and thick. Transfer the bowl to the mixer and whisk until cooled.
Step three: Add the mascarpone and vanilla, mixing on low speed just until smooth.
Step four: Gently fold the egg whites into the mascarpone mixture in two or three additions.
Step five: Combine the warm espresso and liqueur in a shallow bowl. Briefly dip each Savoiardi into the coffee mixture and arrange them snugly in the serving dish. Spread over half the mascarpone filling, then repeat with another layer of biscuits and filling.
Step six: Cover and refrigerate for at least six hours, preferably overnight. Dust generously with cocoa powder just before serving.
How do you Stop Tiramisu Becoming Soggy?
Savoiardi should be dipped rather than soaked. Pour the warm coffee into a shallow bowl, lower each biscuit into it briefly, turn it once and lift it straight out. The biscuit should be damp on the outside but still feel firm enough to handle.
Arrange the biscuits snugly and facing the same direction in both layers, trimming a few to fill the edges of the dish, if necessary. This produces an even base and neater slices once the tiramisu has chilled.
Keep in mind that the biscuits will continue absorbing coffee and moisture from the mascarpone filling overnight. If they already feel completely soft during assembly, they’ve had rather too much enthusiasm at the coffee bowl.
What Makes This a Classic Tiramisu?
This recipe stays close to the familiar Italian combination of coffee-soaked Savoiardi, mascarpone, eggs, sugar and cocoa. Coffee liqueur adds a little extra depth but remains optional, as the main flavour should still come from the espresso rather than the drinks cabinet.
The mascarpone filling is made without thickened cream. Whipped egg whites give it a lighter, airier texture while allowing the rich mascarpone flavour to remain prominent. Fold them through gently so you keep as much of that air as possible; vigorous stirring rather defeats the exercise.
Rather than whisking the egg yolks and sugar cold, I place the bowl over gently simmering water first. The gentle heat dissolves the sugar and thickens the yolks, creating a smooth, stable base for the mascarpone. Let the mix cool before adding the mascarpone.
Although the yolks are heated, the whipped egg whites are added uncooked. The finished tiramisu therefore still contains raw egg unless commercially pasteurised eggs or egg whites are used. Keep it refrigerated, serve it promptly and only offer the raw-egg version to those it is suitable for.
Easy Tiramisu Recipe Variations
Tiramisu can be adapted quite easily while keeping its familiar coffee, mascarpone and cocoa flavours.
Replace the eggs: For a filling without raw egg, replace the separated eggs with whipped thickened cream. Mix the mascarpone, vanilla and sugar until just smooth, then gently fold through cream whipped to soft or medium peaks. The filling will be creamier and richer, but less airy, less traditional than the egg-based version and the cream will leave an oily texture on your lips.
Avoid overwhipping the cream or mascarpone, as the mixture can become grainy. Savoiardi usually contain egg, so you’ll also need egg-free biscuits if the entire dessert must be egg-free.
Avoid the alcohol: For an alcohol-free tiramisu, simply leave out the liqueur. There’s no need to replace it with additional liquid; the espresso provides plenty of flavour on its own.
Decaf tiramisu: For a decaffeinated version, use strong decaffeinated espresso or coffee. Keep it just as concentrated so the coffee flavour doesn’t disappear behind the mascarpone.
Gluten-free: Use gluten-free sponge-finger biscuits and check the labels on the cocoa powder, vanilla and liqueur.
Individual servings: Break the Savoiardi into pieces that fit the base of glasses or ramekins, then repeat the coffee-soaked biscuit and mascarpone layers. The smaller portions are easy to serve and remove the mild uncertainty of cutting the first slice neatly.
FAQ
What is tiramisu made from?
Classic tiramisu is made with Savoiardi biscuits, strong coffee, mascarpone, eggs, sugar and cocoa powder. Alcohol such as Marsala, rum or coffee liqueur is often added, but it isn’t essential.
Does this tiramisu contain raw egg?
The egg yolks and sugar are heated over simmering water, but the whipped egg whites are added without being cooked. This means the finished tiramisu still contains raw egg unless you use commercially pasteurised eggs or egg whites. It shouldn’t be served to pregnant people, children under two, adults over 65 or anyone with a serious illness or reduced immunity.
Can I make tiramisu without alcohol?
Yes. Leave out the liqueur and use the same amount of coffee; no replacement is needed. Decaffeinated coffee can also be used if you’re preparing it for people who avoid caffeine.
Which alcohol is best for tiramisu?
Kahlúa and Tia Maria reinforce the coffee flavour and add sweetness. Marsala gives the dessert a more traditional Italian flavour, while dark rum, amaretto or Frangelico also work well.
What coffee should I use for tiramisu?
Espresso gives the strongest, cleanest coffee flavour, but very strong black coffee also works. Use it warm or at room temperature rather than hot, as hot coffee makes the biscuits soften too quickly.
Can I make gluten-free tiramisu?
Yes. Replace the Savoiardi with gluten-free sponge-finger biscuits and check the labels on the cocoa powder and liqueur for any allergen warnings.
More Easy No Bake Desserts
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Classic Tiramisu
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
Ingredients
- 4 eggs - large, separated
- 120 grams caster sugar - a heaped ½ cup
- 250 grams mascarpone
- 1 tsp vanilla extract
- 360 ml espresso - strong and warm (not hot), 1½ cups
- 3 tbsp Kahlua - Tia Maria or your other favourite liqueur, optional (leave out if serving to anyone who can't have alcohol)
- 200 grams Savoiardi biscuits - you'll need 24-30 biscuits for this recipe, or more if you use a bigger dish
- cocoa powder - unsweetened, for a generous dusting
Instructions
- Whisk the egg whites until they form stiff, firm peaks. Set them aside, but work quickly with the remaining steps.
- Place the egg yolks and caster sugar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan containing a few centimetres of gently simmering water, making sure the base doesn’t touch the water.
- Whisk the yolks and sugar continuously for 4-5 minutes, or until the mixture is pale and thick. Don’t wander off during this step or the mix may scramble.
- Remove the bowl from the saucepan and attach it to the stand mixer. Whisk on medium-high speed until the mixture has cooled and thickened further.
- Add the mascarpone and vanilla and mix on medium speed just until combined and thickened. Remove from the stand.
- Fold one-third of the whites into the mascarpone mixture to loosen it, then gently fold through the remainder until evenly combined. Avoid overmixing – you don't want to knock all of the air out.
- Combine the warm espresso and coffee liqueur (if using) in a shallow bowl and briefly dip each Savoiardi biscuit into the coffee mixture. They only need a second or two on each side – if you soak them for too long the tiramisu will become mushy and too liquid.
- Arrange a single layer of biscuits in the base of a 22 x 18 cm serving dish, trimming them where necessary. Spread with half of the mascarpone filling.
- Add another layer of dipped biscuits (I like to face them the same direction as the first layer), followed by the remaining mascarpone filling. Smooth the surface, cover and refrigerate for at least 4-6 hours, preferably overnight.
- Dust generously with unsweetened cocoa powder just before serving.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
