Authentic Tiramisu: The Easy and Foolproof Recipe for a Traditional Italian Dessert

Updated: July 30, 2025 • Twenty-minute read (closet, nutrition, tips, rating).

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Why make homemade tiramisu?

Tiramisu is a favorite at every table and never leaves anyone indifferent: its cloudy texture, the softness of mascarpone, and the strength of a good coffee make it one of Italy's most iconic desserts. Making your own tiramisu at home guarantees fresh ingredients, allows you to dose the indulgence to your liking, and customizes the balance between creamy, biscuity, and coffee flavors. It's also a truly convivial gesture: each spoonful dives into the sweetness, the aroma of cocoa, and the lightness of whipped cream. Whether you're a novice or a veteran of Italian recipes, homemade tiramisu promises stunning simplicity: no oven cooking, few utensils, and always spectacular results. The icing on the cake is that you control the ingredient list and avoid preservatives and artificial flavors. In short, homemade tiramisu is the guarantee of shared pleasure that reconciles all tastes around the table, from coffee lovers to fans of comforting desserts.

Ingredients and raw materials

Base for six generous slices (adjust with the buttons below). Opt for a strong coffee and artisanal mascarpone for a result worthy of the finest trattorias. The sponge fingers absorb the coffee without dissolving, while the pure cocoa powder adds its intense note. If you want to limit the sugar, reduce the dose without changing the texture.

Quick substitutions : mascarpone → ricotta for a lighter version; ladyfingers → speculoos for a spicy touch; amaretto → vanilla extract to avoid alcohol.

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Calories and nutrition

Step by step preparation

1. Separate the eggs : carefully separate the yolks from the whites to form a firm foam.
2. Beat the egg whites with a pinch of salt until they form peaks.
3. Blanch the yolks : whisk the yolks with the sugar until the mixture doubles in volume and becomes pale.
4. Incorporate the mascarpone : gently add it to the sweetened yolks, then fold in the whipped egg whites with a spatula for a light mixture.
5. Soak the biscuits : Quickly dip each biscuit into the cooled coffee (add amaretto if you like).
   
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6. Assemble the tiramisu : Place a layer of soaked biscuits on the bottom, cover with cream, then alternate layers until used up. Finish with a layer of cream.
7. Chill : Leave to set in the refrigerator for at least four hours (overnight is even better).
   
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8. Cocoa dusting : Just before serving, sprinkle generously with unsweetened cocoa using a small strainer.
9. Enjoy : serve chilled, with a spoon, and enjoy this creamy and fragrant veil!

Creative variations and twists

Red Fruit Tiramisu : Add a layer of fresh raspberries or strawberries between the biscuits and cream for a tangy note.
Speculoos Tiramisu : replace the sponge fingers with speculoos and flavor the cream with a touch of cinnamon.
Egg-free version : Whip whole liquid cream into whipped cream and fold it into the mascarpone and sugar for a lighter alternative.
Express tiramisu in verrines : assemble directly into individual portions, perfect for an elegant presentation or a picnic.

Conservation and batch cooking

Tiramisu can be stored for up to three days in the refrigerator, tightly covered or in an airtight container. Prepare it the day before; it will be even better! Avoid freezing, which alters the creamy texture. For smart batch cooking, make several verrines in advance for impromptu snacks or brunches. If you're cooking for a large group, double the quantities and use a large gratin dish.

Service and support ideas

• Pair it with a strong espresso to enhance the Italian flavor.
• Decorate with some dark chocolate shavings or roasted coffee beans for crunch.
• Serve it in mini verrines at a dessert buffet or summer brunch.
• For a summery version, add orange or lime zest to the cream.
• Pair it with a Moscato d'Asti or a sweet sparkling wine for a festive touch.

Frequently Asked Questions

Chef's Tips

• Use eggs at room temperature; assembly will be easier and the mousse more stable.
• For an ultra-smooth cream, whisk the mascarpone before incorporating it into the yolks.
• Always dip the biscuits in well-chilled coffee to prevent them from falling apart.
• Let the tiramisu rest overnight: the flavors and textures will be perfect when served.
• Prepare the cocoa just before serving; it will remain powdery and intense.

Smart budget and sources

A homemade tiramisu costs less than two euros per slice, much more economical and tasty than at a restaurant! Opt for raw, quality ingredients, you'll feel the difference when you taste it. For a complete immersion in the world of tiramisu, dive into the encyclopedia: everything you need to know about tiramisu . Also discover other dessert ideas in our Neary recipe book .

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