Hi there! I’m Cassandre, and today on Caramel Loafing, I'm thrilled to share Tiramisu. This beloved treat can be found in nearly every Italian restaurant or café around the world.
It’s no exaggeration to say Tiramisu is Italy’s most famous dessert. Each bite offers a delightful experience with its velvety, melt-in-your-mouth mascarpone filling layered over cake-like ladyfingers soaked in strong espresso. After chilling for at least half a day or, ideally, overnight, the ladyfingers soak up all that rich coffee, rum, and mascarpone flavor, creating an irresistible, blissful bite.
In Italian, "tira" means "pull" or "lift," "mi" means "me," and "su" means "up"—thus, Tiramisu literally translates to "pick me up."
This classic dessert originates from the Veneto region, and its magic lies in fresh mascarpone cheese. Today, countless variations exist—some incorporating whipped cream or beaten egg whites, others substituting orange liqueur, and presentations ranging from rustic to modern.
But this recipe sticks to the most classic, homestyle version straight from Veneto: a simple sabayon (Italian egg yolk custard) made by whisking egg yolks, sugar, and liqueur, then folded with rich mascarpone and layered with espresso- and rum-soaked ladyfingers. Trust me, it’s a taste you’ll never forget — give this timeless Tiramisù a try and enjoy a true taste of Italy.
Discover more delicious Italian recipes:
Northern Italian favorite: Paradise Cake
Tuscan classic: Italian Biscotti
Old-school Italian delight: Pine Nut Cookies
From Southern Italy: Sicilian Orange Cake
Classic holiday treat: Sienese Almond Cookies
A touch of liqueur: Rum Raisin Sandwich Cookies
Authentic Italian Tiramisu Recipe
Ingredients
Pan size: Approximately 14×12×6cm
Yields: Serves about 4–5 people
- 2 medium egg yolks (approx. 38–40g / 1.3–1.4 oz)
- 53g (1.9 oz) superfine sugar
- 340g (12 oz) mascarpone cheese
- 30g (1 oz) dark rum (divided: 15g for the filling, 15g for the coffee soak)
- 9–10 ladyfingers
- 100ml (3.4 fl oz) strong espresso
- Unsweetened cocoa powder, for dusting
Use our Nutrition Calculator to view the full nutritional breakdown for this recipe.
How to Make Tiramisu
- In a shallow, wide dish large enough to dip a ladyfinger, combine the espresso with 15g (0.5 oz) of rum and let it cool.
- To make the sabayon: In a heatproof bowl, whisk together the two egg yolks, sugar, and 15g (0.5 oz) rum until thick and pale.
- Set the bowl over a pot of gently simmering water, ensuring the water does not touch the bottom of the bowl. Reduce heat to low. Whisk constantly until the sugar fully dissolves and the mixture thickens, reaching 158°F (70°C). Remove from heat.
- Continue whisking off the heat to help the custard cool to room temperature.
- Add the mascarpone cheese and gently mix with a hand mixer on the lowest speed until just smooth. Do not overmix, or it may separate.
- To assemble: Quickly dip each ladyfinger into the coffee-rum mixture for just one second, then arrange them to line the bottom of your dish. Brush any dry spots with a bit more coffee. Spread an even layer of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and filling until all ingredients are used. Cover tightly and refrigerate for at least 6 hours (or preferably overnight for best flavor development).
- Just before serving, generously dust with unsweetened cocoa powder.
Watch the step-by-step video here: Tiramisu Recipe Video
Tiramisu Tips & Common Questions
Even though tiramisu is delightfully simple — no oven or fancy tools needed — a few key tips can help you get it just right. Here are some common troubleshooting questions:
Why did my mascarpone separate?
Mascarpone can split if it’s overmixed or too warm. Always mix on the lowest speed and stop as soon as it’s smooth. Also, don’t let the cheese sit at room temp too long — 5–10 minutes out of the fridge is plenty. If your mascarpone has excess liquid, drain it first.
What size dish should I use?
Any food-safe dish will work, but ideally, it should be about 2.5–3 inches (6–7 cm) deep to hold two full layers. If your dish is too shallow, you can do just one layer of ladyfingers and mascarpone — it will still be delicious!
Do I have to use rum?
Traditionally, tiramisu uses Marsala wine, but dark rum is a common substitute. Brandy or coffee liqueur also work well—or you can simply omit the alcohol if you prefer.
Can I make tiramisu without alcohol?
Absolutely! Just take particular care when cooking the sabayon: heat gently and stir constantly to prevent the egg yolks from scrambling.
Why do you heat the egg yolks?
This classic Veneto-style tiramisu uses a cooked sabayon to make the filling. Heating helps dissolve the sugar, thickens the custard to a luscious texture, and pasteurizes the egg yolks at about 158°F (70°C). Keep stirring as you heat — this prevents lumps.
Can I substitute the ladyfingers?
Authentic tiramisu calls for ladyfingers — they soak up the coffee and liqueur beautifully, turning cake-like. Some modern recipes swap in sponge cake for a different twist.
Can I make homemade ladyfingers?
Yes! While store-bought works great, you can make them from scratch too. Check out our Matcha Tiramisu video for a full homemade ladyfinger tutorial: Matcha Tiramisu & Homemade Ladyfingers.
How long does tiramisu keep?
Tiramisu is best enjoyed fresh. Keep it tightly covered in the fridge (without cocoa powder on top) and eat within three days. Let it chill at least six hours, or overnight, to develop the best flavor.