Tiramisu

Recipe at a glance

• Estimated yield: 8 servings
• Prep: about 25 minutes
• Cooking: about 0 minutes
• Additional time: about 240 minutes (resting, rising, chilling or freezing, where required)
• Total: about 265 minutes

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Tiramisu Recipe from Scratch:

Ingredients:

For the Mascarpone Cream:

• 4 large pasteurized egg yolks
• 1/2 cup granulated sugar
• 1 cup (8 oz) mascarpone cheese, at room temperature
• 1 cup heavy whipping cream, chilled

For the Coffee Soaking Syrup:

• 1 1/2 cups strong brewed coffee, cooled
• 1/4 cup coffee liqueur (such as Kahlúa) or dark rum (optional)

For the Assembly:

• 24-30 Italian ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder, for dusting

Instructions

1. Prepare the mascarpone cream: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
2. Add the mascarpone cheese to the egg yolk mixture and whisk until smooth and well combined.
3. In a separate bowl, whip the chilled heavy whipping cream until it forms stiff peaks.
4. Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the whipped cream. Set aside.
5. Prepare the coffee soaking syrup: In a shallow dish, combine the cooled brewed coffee and coffee liqueur or dark rum (if using). Set aside.
6. Assemble the tiramisu: Quickly dip each ladyfinger into the coffee soaking syrup (do not soak them, just a quick dip) and arrange them in a single layer in the bottom of an 8×8-inch or 9×9-inch square dish. You may need to break some ladyfingers to fit the dish.
7. Spread half of the mascarpone cream evenly over the layer of ladyfingers.
8. Repeat the process by dipping the remaining ladyfingers in the coffee soaking syrup and arranging them in a second layer on top of the mascarpone cream.
9. Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top with a spatula.
10. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the mascarpone cream to set.
11. Before serving, remove the plastic wrap and dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.
12. Use a sharp knife to cut the tiramisu into squares or rectangles, and serve chilled.

Enjoy your homemade tiramisu! This classic Italian dessert is best enjoyed within a couple of days of making it, and its flavor will continue to develop as it sits in the refrigerator.

Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.

Storage and serving

Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Sources and further reading

• FDA guidance for egg-containing dishes

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.