Tiramisu Recipe (VIDEO)
Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.
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What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.
Ingredients for Tiramisu:
Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.
Can I Substitute the Rum?
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
What are LadyFingers?
Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.
Where to Find Lady Fingers:
They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.
What is Mascarpone?
Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
How to Make Tiramisu:
Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:
- Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
- Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.
- Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
- Whip 2 cups cold heavy cream to stiff peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
- Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.
Tips for the Best Tiramisu:
- Quick Dip – Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
- Do not over-soak the ladyfingers or the layers may collapse.
- Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
- Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
- Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
- Do not over-mix – When folding cream into Mascarpone, do not overmix the cream or it may turn grainy.
- Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
- Tiramisu keeps well so you can make it a day or two ahead.
- Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.
Can I Substitute the Coffee?
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
More Holiday Dessert Recipes:
If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!
- Apple Pie – our top-rated, most iconic pie
- Apple Turnovers – quick and easy hand pies
- Easy Cinnamon Rolls – with the best frosting
- Baklava – classic, timeless and freezer friendly
- Pumpkin Cake – with marshmallow-like cream
Watch Tiramisu Cake Video:
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Tiramisu Recipe
Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.
Ingredients
- 1 1/2 cups espresso , (or strong coffee), room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
- 6 egg yolks, (large)
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold*
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
-
In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
-
In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
-
Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
-
In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
-
Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Recipe Notes
*Be sure to use very cold HEAVY whipping cream and not light cream.
**A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.
***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love love love this tiramisu recipe !!!! So I am not a fan of tiramisu since I haven’t tasted any good one!! However, this was a game changer! I did this for my Christmas dinner and everyone loooved it!!! It even became my favorite dessert!!! Thank you soo much for your amazing recipes!!
Hi Yarah! I’m so glad you love this recipe. Thank you for trying it. It’s one of our family favorites and very popular around the holidays. 🙂
Hello! What temperature should I bring the egg yolks to when whisking over the double broiler?
Hi Hum! I whisk for about 10 minutes on low heat until the mixture is lighter in color, slightly thickened, and not grainy when you rub between your fingers. It should reach about 160 degrees, which will kill off things like salmonella.
Wow. Just wow. Thanks to this recipe I’m the official “tiramisu” maker for any family and friend events! Tried so many and this one is by far the best recipe ever; easy to make, creamy and delicious, comes out perfect each time! Thank you Natasha, love every recipe of yours I’ve tried so far.
One request: Tiramisu cheesecake (hint hint Cheesecake Factory style) thank you!
That’s just awesome! Thank you for sharing your wonderful review, Mamta & thank you for that suggestion!
Made this for Christmas Lunch dessert and everyone just raved. Never saw the Christmas Pudding ever so lonely. Thank you!
Haha! I’m glad it was a hit, Rose! You’re very welcome! 🙂
Can I substitute stevia for the sugar with the eggs in the tiramisu?
Hi Heather! I have not tested that to advise.
I made the Tiramisu with the sugar substitute Swerve. Swerve is the best sugar substitute I’ve found. Buy it on Amazon. They have granulated white sugar, brown sugar and confection. Substitute it 1:1. I use it for all my baking.
You missed a whole section of what to do with the eggs after you cook them. It is in the the video but not in the written.
Hi Heather, we have the yolks listed in step #2 on the recipe “In a separate rimmed* medium glass bowl, whisk together yolks and sugar.” & in step #3 of the written recipe. “Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.” I hope that is helpful!
Hi Natasha! I’m planning to make the cake tomorrow, any ideas on what to do with the egg whites? ☺️
Thanks!
Hi Gulya! I have a recipe for Pavlova and Macarons that you may enjoy. If you’d like something savory, I love to use them in omelets such as in this recipe for egg white omelets.
Can I make half of this recipe?
I love your recipes, you are my go to for all recipes.
Hi Dorothy, I’m happy that you’re enjoying my recipes. Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.
I made this yesterday for someone who says tiramisu is their favourite dessert! It’s the first time I’ve made it and it was gorgeous…. Very easy to do and tasted amazing.
I used Tia Maria in the coffee part and Ameretto in the creamy part. Also because there were only 4 of us I halved the recipe.
I’ll definitely make it again.
Thank you for your recipe.
You’re welcome! Thanks for the great feedback, we appreciate you sharing your comments with us.
Just wondering what would be the best substitute for rum ? I so excited to make this but need it to be absolutely alcohol free.
Also I love all your recipes they have all been successes im sure this will be too!
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I want to make this but can you tell what brands you use for golden rum, macaroons, and espesso. I would like to truly taste.like yours.
Can you help me?
Hi Linda! I assume you meant mascarpone and not macaroons? See the image above with all of the ingredients and brands. I do not use a specific brand of coffee/espresso. Any strong coffee/espresso will work. Also, in my blog and recipe notes, if you see something in red font, you can click on it because it is a link. Here is my link for the ladyfingers. I hope you love this recipe.
Absolutely delicious!!! I made it Wednesday evening for Thanksgiving and everyone absolutely loved it! It was my first time making it and came out perfect! It tastes even better the following day 🙂
That’s wonderful! I’m so glad it was a hit.
Never tasted a better Tiramisu than this one! So much better than store bought. I’ve already made it twice and will be making soon.
We’re so glad you love our Tiramisu!
I made tiramisu for the first time the other day with a different recipe however, it said that the alcohol was optional so I left that part out. My biggest issue with these recipes that I am reading is it says to dip quickly the lady finger. The ladyfingers did not soften the way that I had hoped, or the way that it is served to me in a restaurant, which is a lot wetter on the bottom. Can I dip longer to get this effect?
Hi Madeana, you can try to soak it for a while longer. I recommend watching the video to see how we dip it. I hope that helps!
hi Natasha Kravchuk, thank you for sharing such a great recipe~ I’ve been looking for it for a long time.
I want to add it to my list of recipes for peace of mind, is it ok?
You’re welcome and sure!
I’ve made this recipe twice now & its REALLY good! Made this for parties and as a family dessert and its always a huge hit. Be sure and lick the bowl when you’re done ~ the creamy filling is A-mazing.
That’s awesome feedback, Lisa. Happy to know that you loved our Tiramisu!
Pieces of egg yolk are still visible after mixing everything together? Like the sugar and pieces of yolk stuck together…is it still ok to use? They’re tiny but still there
Hi Summer, the egg mixture should be stirred consistently while on the heat to avoid clumps and it’s possible that the heart was too high. This should be cooked on low heat. It might be ok to use but it will affect the texture and taste of the whole cake.
I’ve tried your recipe twice and for both attempts, my mascarpone cream mixture does not turn out creamy but more on the liquid side. It this critical? Any tips on this? Tiramisu still turn out yummy though.
Hi Richmond, see my recipe notes above for my best tips. Make sure you are using heavy cream and not whipping cream. It must be cold before you start. Beating heavy cream slowly will help the cream remain more stable without turning watery. It is important to fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy. I hope that helps.
your recipe says whipping cream. Is it heavy cream or whipping cream?
Hi Barbara, I have an image of the exact cream we used in the recipe; I hope that helps 🙂 There is no difference between heavy cream and heavy whipping cream. For this recipe, we used Heavy Whipping Cream
Hey Natasha! Is there a substitute for eggs? Also, should I be using a dairy free whipping cream ?
Hi Fizaa! I have not tested a dairy free or egg free alternative to advise.
After a holiday in Italy we were craving for tiramisu and your recipe is so good that it reminds us of the amazing ones we had in the restaurants there. Just made it for the second time and it’s sooo yum!
I just find that my custard dries out when it’s cooling, pretty much immediately after taking it of the steam. But I tried adding a little bit of milk and that helps to keep it smooth.
Thank you so much for sharing that with us, Kiki!
Omg what a dessert! I have no words to describe how great is this recepie. Made it few times and it always tastes so good. Thank you!
Hi Natalia, your comment makes me happy. I’m glad that you loved this recipe!
I made tiramisu quite a few different recipes in the past. Yours is definitely the BEST! Thank you! 😉
Thank you, Sandy! I’m so glad to hear that.
I made this for my mom’s birthday and it was a huge hit! Tastes amazing!! Thanks for the perfect recipe…
That’s just awesome! Thank you for sharing your wonderful review, Michelle! Happy Birthday to your Mom!
Natasha can I freeze the tiramisu cake?
Thanks hun
Love your post
I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”
Hi Natasha ! Thanks for all the yummy recipes. I can’t have any sort of alcohol in my food. There is Golden Rum in this recipe. Can it be replaced with anything that won’t compromise the outcome of this desert. Tell me what best can be done. Thank you.
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
You are the best! I love all your recipes but this one is my favorite and every time I make it my friends ask to make more than one dish!
Great to hear that this is a hit!
Hey Natasha.
I don’t consume alcohol, so is there any substitute for rum?
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Hello
If I wanted to make these into little dessert cups. How many cups would this recipe make?
Thank you so much
Pauline
Hi Pauline. I have not made these into dessert cups so I don’t know how many the recipe would make. It would depend on the size of the dessert cup. as well.
This was by far the best tiramisu I have ever tasted, thanks a lot for the recipe. I substituted vanilla as I made it with my daughter and it tasted as goo.
I’m happy to hear that. 🙂 Thank you for the review.
Made this during eid celebration and it was a hit! The casserole dish was completely empty! It was THAT good!
Thinking of making this again for my husband’s birthday this 31st August. Do you think it’s possible to put it in the trifle bowl? Thank you for sharing this awesome recipe!
So glad you enjoyed this recipe! 🙂
I need to make this alcohol free. How much vanilla did you use?
You don’t need very much, you can add it to taste.
I have made this last weekend for a birthday party and it was a hit, especially it was my first time making it. All my friends love it and request that I make it again to our next gathering. Thank you so much for this recipe.
You’re welcome! I’m so happy you enjoyed it, Joyce!
This recipe is beyond amazing. I’ve been making tiramisu by this recipe for 3 years now and have recommended to many other. It comes perfect every time. This so so good that my guests think that i have served tiramisu from a restaurant 😉
That’s wonderful! So glad you enjoy this recipe.
Wow sooo Good… thank you Natasha .. for the recipe..is really absolutely brilliant..😉
You’re welcome, May. I’m glad you love it!
Hi Natasha,
When you change the serving size in the recipe (less or more) how do I know what size baking pan to use ?
Thank you
Hi Christine. I would do my best to estimate what pan you’d need. You could possibly do this best by linning up the ladyfingers in a pan to see what fits best (allowing yourself room for the cream of course). You can review the comment section and see if anyone else has reduced this recipe and if they shared any tips.
Excellent recipe! Turned out very nice, moist and not overly sweet. Have made it twice and was a success! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Gauri!
Thanks Natasha for the easy and well-explained recipe! I would like to try it out this weekend. However, there seems to be a discrepancy between your video, which says to make sure the whipped cream is beat up to soft to medium peaks mode while your recipe card says to keep beating till stiff peaks form.
Can you please clarify which level the whipped cream should be beat upto? I am thinking it should be rather stiff to allow the cake to set properly, however soft enough to allow it to spread evenly.
Thanks!
Hi Naureen, I have made it both ways and I found that if you beat it until it’s stiffer,the cream is more likely to succeed and firm up properly. Beat just until it’s spreadable. We had a couple of people who expressed difficulty getting the cream to firm up so I updated the written recipe to be stiff peaks. Unfortunately, there’s not a way to go back to the video and update that. I would suggest following the written recipe for the most up-to-date instructions.
I use Godiva white chocolate liqueur and Stella Dora margherite cookies. The margherite cookies have a firmer texture.
Thanks for the tip, Colleen!
Everything was going great until the cream became runny. The videos should be for demonstration purposes only because the video and the recipe don’t match. After reading the comments to find out what went wrong a lot of commenters said to make sure the egg yolk mixture is cool and to slowly mix in the heavy whipping cream. I’m pretty bummed because of the time and cost to make this and the lack of consistency in the video to the recipe card. I’m going to make it again soon but making sure that I do those tweaks. I appreciate the recipe I just wish it was consistent and the recipe card should be fixed so people know the egg mixture should be cool. It’s not the end of the world. I know baking is trial and error. I’ll try again soon! Thank you!
Hi Rebecca, I do have in step 3, the following instructions: “Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.” My yolk mixture was still warm (not hot) when I incorporated it but the biggest reason for a loose cream is substituting HEAVY whipping cream for a lower fat option such as whipping cream which doesn’t hold as well. It also helps to follow this tip in the recipe card: “Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.” lastly, I recommend looking over the ingredient list and making sure all of your ingredients were the correct temperature to start out which is also important for the cream to hold it’s form. I really hope that helps and that you give this another shot.
Hi Natasha, I want to let you know that I use this recipe of yours all the time! My yolk mixture would still be warm and it would not cause any harm or untoward outcome to the mascarpone mixture.
What makes it successful for me is that I do not use normal whipping cream. It does not have enough fat. I use either Bulla Double Cream or Elmlea Double Cream. I would whisk it until I get stiff peaks (as per your recipe). It won’t be runny. After I add this cream to the mascarpone/egg mixture, it’s perfectly spreadable. Really, really love your recipe.
Thank you so much for sharing that with me, Sylvia! I’m so happy you enjoyed that!
Natasha, can I use a springform tin, moulding it like a cake? I do this for my Viennese Malakoff Torte and it looks fine. It is a similar dessert using ladyfingers and whipped cream.
I think it could work, but I haven’t tested it to provide advice on how to best do this. Let us know how it turns out if you experience it.
Hi Natasha , I love this recipe and I get so many compliments for it. However it’s a hit and miss for me with the mascarpone , even though I use cold mascarpone , I get a lumpy and separated mixture when I beat the cooled egg mixture into the mascarpone cream. Any reason why that is happening
Hi Shamali, it might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.
Hi! I’m excited to try this recipe! If I wanted to make the yolk mixture or custard mixture ahead of time, could I make it a day or morning before?
Hi Dee, I have not tested that but I wonder if it would be hard to incorporate into the mascarpone once it has cooled in the refrigerator overnight. An important part of the recipe process is to make it and “let is set” overnight in the refrigerator, that way all the flavors come through and the cream is the right consistency.
Made it for Easter this past weekend and it turned out great! I was nervous about whipping the egg whites to the correct consistency but it went well. My mother whipped the whites while I whipped the yolks 😊 I used a bit of rum mixed with the coffee
I’m so glad it all worked out, Rebecca! Thank you so much for sharing that with me!
Natasha
I have only 8 oz of mascarpone, may I mix with 8 oz cream cheese for the layer of mascarone/rum/cream/?
Or will vanilla pudding with 8 oz mascarpone work?
Hi Jane, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
First time making your Tiramisu recipe and my 10 yrs old daughter said: this is Amazing!!! Do we have more? I did make a mistake by adding the 6 tbsp Bacardi rum to coffee instead of 3. This mistake I will do it again next time making this recipe 😉 plus 3 tbsp Bacardi added to the mascarpone! I had to translate it and send this amazing recipe to my sister in EU.
My kids love baking your chocolate chip cookies. Another amazing recipe! Thank you for sharing and can’t wait to purchase your book!
That is the best when kids love what we moms make. That’s so great, Marinela! THank you for sharing your thoughtful review!
WOW!!!! This was Fabulous !!!.
Halved the recipe , used 8×8 pan. Subbed espresso liquor for the rum. Followed directions and video. Easter dessert was a big hit. Thank you for sharing this recipe. Sooo good !
Have a request for tre Leche cake for a June birthday. Will try your recipe for that one next.!!
Hi Ann, thank you for sharing your experience with this recipe. So glad it was a hit. I hope you love the Tres Leches Cake, it is one of my personal favorites! 🙂
Made this for Easter and it was a big hit! Using the Servings adjuster in the recipe, I reduced it to 8 servings and used a 9×9 glass pan. For the coffee dip, I subbed 2.5 Tbl of Amaretto for Rum, and used concentrated decaf w/ 1 generous tsp of instant espresso.
Thank you so much for sharing that with me, Tricia! I’m so glad you enjoyed it!
Looking forward to trying this recipe! Should the eggs be brought to room temp or can we use them straight out of the fridge?
No need for room temp eggs for this recipe.
Can this recipe be cut in half? If so are all ingredients halved or just some?
Made your onion rings! They were the best I ever had. Yum!
Hi Linda! I’m glad you enjoyed the onion rings! Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.
Natasha,
Your recipes are fantastic.
My kids are GF and DF.
Can you recommend the substitutions for the cream? Can I use coconut cream?
What is the technique with eggs whites instead of cream?
THANK YOU!
Hi Irina, I haven’t really tried making a GF version of the recipe. Maybe others have tried it and can share with us?
Everyone loved this recipe. I didn’t have golden rum so I subbed dark rum. I got rave reviews and am making it again today!
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!
Thank you for the recipe. But, I can’t eat sugar,
Any replacement for the sugar?
Hello Lena, I honestly haven’t tried any substitute for sugar so I can’t advise. If you do an experiment, please share with us how how it turns out.
Can someone tell me at what temperature is the mascarpone mixed. Room temperature or cool?
Hi Alicia, We have that note on the recipe card: “mascarpone, cold”. I hope that helps!
The best, the simplest tiramisu ever! There are no words! I made it for myself and coworkers once and I’m about to make them another one knowing they’ll 100% love it! Thank you!
That’s so great! It sounds like you have a new favorite!
How can I make espresso at home without a machine? What would the measurements be?
Hi Lynn, you could also use a strong-brewed coffee if you do not have an espresso machine.
I have made this Tiramisu several times. I just brew espresso coffee in a regular drip coffee maker. It works great!😊☕️
Hi Natasha,
I would like to try this recipe, but I don’t have rum only Grand Marnier. How much little should I put? As I don’t want to omit the alcohol.
Hi Cherry, I think it should be ok to just substitute it straight across in the recipe.
Can you make tiramisu without coffee as I’m allergic to coffee but it looks and sounds delicious
Hi Christine, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
Can I use rum extract instead of rum with this tiramisu recipe?
Hi Dayma, I imagine that will work. If you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Hi Natasha, I would like to omit the rum and substitute it with vanilla extract, how much vanilla should I add? Thank you
Hi Danna, I would use maybe 2 tsp of vanilla if omitting the rum.
My water wasn’t even quite simmering, I whisked those egg yolks for 10 minutes and eventually realized that they were thoroughly cooked, but still grainy. Had to throw them out and start over, with a different recipe (others say to use fine sugar, or to whisk a bit before beginning to heat).
Hi Natasha. In the recipe it says stiff peaks but in your video it says you don’t want stiff peaks? When I made my kid I didn’t really have to spread it. It wasn’t that stiff…. We will see if it turns out!
can you freeze this? How long. Thanks Natasha. love you and all your recipes 🙂
Hi Annmarie, I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”
Hi! Could I layer everything in two 8×8 baking dishes instead?
Hi Claire, It would be a much thinner Tiramisu in two 8×8 pans. You may need to adjust the recipe to fill those pans nicely.
Hi! I was wondering if this recipe could be halved or would there be adjustments to the ingredients? Thank you!
Hi Prachi, You could do half the recipe but the cream part will be a little skinny since it will be more spread out.
I made this recipe for my family and it turned out perfect. So delicious 😋.
Your instructions are perfect.
Waiting the 24 hours is a key before eating.
I’m making it again this weekend for a dinner party.
Yes, totally agree with the waiting part. Thanks for your good comments and review, Denise!
Turned out great! Just the right amount of sweetness and rum. I was careful to lightly dip the cookies and I’m glad I did.
Thank you
You’re welcome! I’m so happy you enjoyed it, Dara!
Why is my egg mixture super grainy? I whisked it a couple mins longer to see if it’d go away but I feel like it got worse. I can feel the sugar crunch 🙈 I used 3/4 cups granulated sugar like I always use for baking with 6yolks.
Hi Is, it’s hard to say without being there, it could be the brand/ type of sugar used, or it may need a little more time to fully dissolve/ incorporate. I hope it all works out!
Hi, just add a tablespoon of warm water until the sugar dissolves. The problem is there isn’t enough moisture to dissolve the granules & the more you whip the more the mixture dries. Add hydration.
Good morning Natasha,
Merry Christmas and happy new year.
Can I use French cream cheese as a replacement for mascarpone cheese in tiramisu cause I can’t find it?
Hello Rania, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Hi natasha
How many Tablespoons to make 1 1/2 cups of caffe expresso.
Thank so much.
Hi Fanny, I would make it based on the package instructions. Please share with us how it goes!
Hi natasha
I want to tell you tiramisu was really good this is my second time everyone loved.
I add 2 tablespoon per cup.The flavor was omg really good and I add it 1 tablespoon of vanilla.
Thanks for this amazing recipe.
I am planning to make for a wedding👰.
Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate it.
Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate you sharing that with us.
This was the best tiramisu I ever tasted. This was the first time I ever made it. I followed Natasha’s recipe to a “t”, and watched the video 3 times! It came out perfect. I served it to guests at Christmas. They raved! Thanks Natasha for another great recipe!
Wow! That’s just awesome! Thank you for sharing your excellent feedback, Carol!
I’m sorry to report the custard portion on mine did not set-up well- even after 24 hours of refrigeration. However, the flavors were on spot! I suspect the whipping cream was not stiff enough. The peaks were exactly as the recipe called for, but I think they do need to be more on the stiffer side. I’m disappointed about the amount of money I spent on the ingredients.
I just made this and had a problem with the custard part being too runny (not fluffy like the video). I put it in the refrigerator anyway but I suspect I had the same problem. It was too runny to build the and real layers and so I didn’t have enough to cover the top layer of cookies
A couple of tips to help troubleshoot. The yolk mixture may have been too warm, let this cool well. Be sure to use very cold HEAVY whipping cream and not light cream. Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. Use a spatula to fold the whipped cream into mascarpone cream just until incorporated. Do not overfold or it will become grainy and runny. I hope that helps.
The best tiramisu recipe I have ever made!
I find that counting a quick beat of 4 each time gives me perfectly dipped ladyfingers. 🙂
Great idea! Thank you so much for sharing that with me, Elisabeth!
I made this for Christmas Eve and it was fantastic. I used the Amazon ladyfingers and watched the video a few times and also as I made the recipe. I’ll never have to buy it again!
Homemade is always best! I’m so glad you enjoyed it!
Hi Natasha, what substitutes can I use for rum? I was thinking maybe vanilla extract but I’m not sure…
Hi David, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
I made the tiramisu, it is probably one of the best tasting desserts I have ever made! I made it for the holidays and it was gone the next day! I only had saki on hand so I used 2 tablespoons of saki and 1 tablespoon of vanilla extract, it sounds odd but it turned out perfect!
Thank you so much for sharing that with me, David! I’m so glad you loved the flavor!
I made this recipe few times and I love it. Few times Mascarpone and rum didn’t like each other…it didn’t incorporate well (crumbled). Does it matter if you use cold or room temp Mascarpone?
Hi Lana, the mascarpone and heavy whipping cream need to be cold.
Best Tiramisu ever! Made this for our Xmas dinner dessert and it was such a hit. My husband even told me that it is the best tiramisu he has ever had and that I need to make it again and not change a thing about it. Thank you Natasha, I have made some of your recipes and they never disappoint 🙂
I am so hapy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.
I am so happy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.
Seriously the absolute best I’ve ever had. Made this for Christmas and my family went crazy for it. Thank you
You’re most welcome, Anne-Marie. Thank you for your review and great feedback!
If I could leave a 10 star rating, I would. I made this for Christmas, and people couldn’t stop eating it. So good. Thank you Natasha for such a delicious recipe.
That is sweet of you, Carol Thanks for the awesome feedback, we appreciate it!
A little disappointed, just dipped the lady fingers in the espresso and rum, and it turned out dry. Also custard wasn’t sweet enough.
Hi Sylvie, I hope you love the finished product as much as we do! Also, it’s a quick dip but it should not be dry. Maybe your are too quick?
Hi!
I am looking forward to making this today !
About how long do you beat the heavy cream total?
Hi Lency, please see this note in the recipe “***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed, then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. ” I hope this helps!
I followed Natasha’s instructions to a t, and my whipped cream came out so good. The whole cake was out of this world.
Great to hear!
Hi Natasha. I have kahlua on hand. Do you think I could use that instead of rum?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I have made it with kahlua many times already – taste is amazing! (could add slightly more than rum for stronger flavor).
For me, somehow the cream comes out too runny. I tried starting with slow mixing and then to medium etc but still same problem. It is ok but would prefer it to be firmer. Any tips? Mascarpone and eggs mix reminds me almost like kefir mixture.
Hey Hanna, I recommend making sure you’re using HEAVY whipping cream.
thank u so much for all ur good and tacking the time of showing all this good racpes
You’re welcome! I hope you’ll love all the recipes that you will try.
made tiramisu for uncles birthday, i used creamcheese instead of mascarpone since its not available in my place, still turned out great. thank you for the recipe! wish i could post a photo of my finished product. 😊
I’m so glad it worked out, Trisha! Thank you so much for sharing that with me.
I made your Tiramisu cake for Thanksgiving and it was a big hit! Absolutely delicious! I am a big fan!
I’m so glad it was a hit, Chris! Thank you so much for sharing that with me.
Hi Natasha, this turned out great. The directions were easy to follow and a bonus that the ingredients were all easily found and available. Thank you for the step by step instructions and notes.
I’m so glad you enjoyed it and happy to hear the instructions were helpful, Andrea!
Hi
Would I be able to use sponge cake instead of lady fingers? Any pointers on how that would work?
Thank you!
Hi Sonnika, I haven’t tested that to advise but I think it could work. If you experiment, let me know how you liked the recipe
Hi, yes you can. It tastes amazing with sponge. Made it that way several times for work. My coworkers couldn’t get enough of it.
Hi Natasha, will I be able to make this two days ahead or will it be too soggy?
Hi Rebecca. Tiramisu keeps well so you can make it a day or two ahead.
So good! I let my egg mixture cool almost completely to room temp and didn’t have any problem with it setting with the whipped cream. My biscuits were a little soggy but I dipped them generously because the last time I made a tiramisu they didn’t soften at all. Still the best tiramisu I have made despite my mistake! I might add more rum next time. It’s hard not to eat the whole pan, definitely a recipe to make for company!
Great to hear that you enjoyed this recipe, Leah. Thank you so much for the review!
Honestly the best Tiramisu recipe I’ve ever tried. I used only 3Tlbs of brandy( in place off the rum) since there were kids that were going to eat the dessert also. Everyone that ate it said that it was the best they’ve eaten. Thanks Natasha for such an amazing, delicious easy recipe.
That’s so great! It sounds like you have a new favorite, Olivia!
I just finished making the cake and I wanted to comment because I came across the same issue that I read a lot of other commenters had and I had when I previously made this cake. It’s with having the cream turn out runny. I think the issue is the egg yolks being too warm when the rest of the ingredients are ended to them. I caught that mistake this time after adding cream cheese (instead of mascarpone) and seeing the runny consistency and quickly put my mixture into the fridge to let it cool off pretty much completely before even starting to whip the heavy whipping cream and adding it. This step would have been avoided if I let the egg yolks cool down pretty much completely before adding anything else to them. This makes sense because in order for your whipping cream to stay fluffy, it has to be added to a cool mixture not a warm one, otherwise it’ll also get warm and go flat/runny. After it being in the fridge for about 20 minutes, I could tell that it was much cooler and when mixing it, it actually left ridges in the mixture so that’s when I added the whipped cream and got that fluffy consistency. Hope this will help others making this delicious cake!
Hi Diana, thank you so much for sharing your tips. I added some extra tips into the recipe post to help with the common pitfalls. I agree with you about the egg yolks and that could be a culprit. I clarified that in the notes as well as in the printable recipe card. Thank you again!
I think I made the mistake of using your video as my guide instead of the actual recipe. I had both in hand but was using the video as the ultimate guide. Your video specifically says you don’t want stiff peaks, however, your website recipe says otherwise. Oh well, live and learn!
Oh no, the video is a great guide but I always recommend to follow the written recipe as we sometimes update the written recipe to make it better.
Hi Diana, I had the same issue with mine. The mixture was runny however when I finished layering it I stuck it into the fridge uncovered overnight. I covered it with cling wrap the next day and served it around 36 hours after making it and it was perfect.
could you replace the heavy whipping cream with something else?
Hi Maria, this recipe really needs heavy whipping cream to get the correct consistency.
You can use full fat coconut milk from a can as it whips up just like heavy cream just be sure to chill well.
I made it for the first time for my husband’s birthday and he loved it. I was told it was restaurant quality.
Thank you so much Natasha for your amazing recipes.
You’re so welcome, I’m happy to hear that he loved this tiramisu!
This is an amazing recipe. It’s so simple and so delicious. It was my first time and I didn’t know how it would go. I didn’t want to make a big batch in case it went wrong, so I split the recipe in half. It worked out perfectly. Everyone loved it. I’ll definitely make it again.
I’m so glad it worked out perfectly for you, Mona!
Hi Natasha,
I would like to make this in a smaller size dish such as a 9×9 square. Would I still use the same amount of all the ingredients or half of all the ingredients? Thank You Sandy
Hi Sandy, I would probably cut down the ingredients by 1/4 for a 9×9 square pan. You could do half the recipe but the cream part will be a little skinny since it will be more spread out. A half size would be an 8×8 pan.
I love how you make everything look so easy. When I watch your shows, I feel that I can make the same thing, too. I also love your funny antics. I can relate with you so much.
Thank you so much for that inspiring feedback. It really means so much to me.
I love to bake and always wanted to make tiramisu. This is the first time I ever made it and the only recipe I chose. It came out great. The only change I made was using Amaretto instead of rum.
I’m so glad you loved it, Sandy!
I followed the recipe and tips exactly and my tiramisu turned out perfectly. Everyone raved about it. I will definitely make this again and again.
Thanks a lot for your good comments and feedback, Liz!
This is the first time I made a Tiramisu from scratch but with this recipe it’s not as intimidating as I thought it would be. Couldn’t find any Ladyfingers in the store so I made my own. I had people over to celebrate my wife’s birthday with this cake and now they all want me to make them one on theirs. I might just do that but I won’t tell them how easy it is with your step by step instructions. Thanks.
Wow! That’s just awesome Howard! I love that you made your own!
Can’t find or make lady finger, What is any other replacement for lady finger please?
Thanks
Hello there, you can also make Homemade Ladyfingers. Here’s the recipe.
Hi! I am confused….. the recipe says mascarpone should be room temp for 15 mins. In your response to some comments you say it should be cold from fridge. Which is it?
Hi Bridget, it should be at room temp for 15 minutes
Wonderful recipe! Outline and video were super easy to follow and I LOVE the tips and tricks you include. My first time making this desert and was very thankful for your recipe! The Custard came out great … I kept ignoring the word YOLKS which I’m thinking the people who found a runny dish also did… but fortunately caught it before it was too late. I used espresso and rum and didn’t dip the fingers till it was time to layer. Next time I think I’ll use ultra fine sugar and remember to chill my whipping bowl. Thank you for your recipe!
Thank you for that wonderful review, Stormi! I’m so happy to hear you’re enjoying my recipes and videos!
can i remove rum or is it essential? in which case, can it be substituted? 🙂
Hi Komie, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Thank you! Same amount of vanilla or less then the rum?
Hi there, you may sub 1tbsp of vanilla
Love your instruction videos. Love this recipe. Keep them coming 🙂
I also made meat sauce spaghetti this week. Family loved it as well.
I’m so glad your family loved it, Ioana! Thank you for your lovely feedback!
Hello Natasha, I made your tiramisu several times and it was great, but the last 3 times it was soggy and watery. Not creamy at all. What is the reason?
Hi Rania, glad you liked it. My best advice would be to use heavy whipping cream and make sure it’s cold and beaten adequately to medium-stiff peaks. Also, make sure to use the ingredients at the temperatures they are listed. I hope that helps. Oh, also, make sure not to oversoak the lady finger cookies.
Many thanks
I agree. Mine came out the same way. The mascarpone mixture was more like a mousse instead of a cream. I couldn’t wait to make this and followed the recipe to a T.
Tiramisu was my husband’s favorite dessert and I made this for the first time for his bday and it was soooo good. We loved it! So easy to make. I have used spiced rum and it was spot on! Definitely saving this recipe! Thank you for the recipe!
You’re welcome! I’m so happy you both enjoyed it, Goldie!
Best tiramisu recipe!! Made it three times already and everyone in my family loves it
That’s great feedback, thank you! Glad you always love this recipe, Cassia.
do I cover the tiramisu when it’s in the fridge overnight?
Hi Julie, I would cover it with saran wrap.
Hi Natasha,
Is there an alcohol free liquid I could use as a sub for the rum?
Hi Connie, If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I tried this recipee,my children loved it.
May God give you more success.
Thanks a lot
Glad they loved it, Jia! Thanks for sharing.
I made it twice and it came out sooo good 👍, thank you for the recipe it’s a keeper 👌
That’s just awesome! Thank you for sharing your wonderful review, Katy!
Hi Natasha!
Would like to know where did you get the tiramisu server (cake server) from?
Hi Jane, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I have always wanted to try one of your recipes and finally got to make this Tiramisu. I can’t tell you how happy my fam was when they tasted it! The custard and mascarpone blended very well, it was not runny at all and the layers were set so well! Absolutely loved it, will be making it again and again!
Hello Yashi, I’m happy to hear that you loved it! Thank you for sharing that with us.
Amazing! Tastes just like the ones from the bakery’s! Thank you so much Natasha! Can’t wait to try more!
Isn’t it so good! I’m so happy you enjoyed that, D. Thank you for sharing that with us!
Hi natasha
I want to make this recipe what kind or brand of caffe do you recommend for the Tiramisu cake.
Thanks🤗 for your amazing recipes
Hi Fanny, we used brewed coffee but any coffee or espresso is used in Tiramisu.
perhaps under “ingredients for tiramisu” for you could, i don’t know, LIST THE INGREDIENTS???
i know this sounds outrageous but, MY GOD! i didn’t come here for a 14th century culinary history OF tiramisu but, guess what, INGREDIENTS for tiramisu (and perhaps a recipe)
Hi there, I’m not sure what you mean but the ingredients are listed in the recipe card. To quickly go to it, click Jump to recipe.
Ur legit super rude and for what reason, don’t vent your personal anger and frustration out on some blog post just to be heard, not a good look.
No need to be so rude, especially when you are the one who is wrong. Everything you need is there if you would actually read.
This is a BLOG, not just a recipe site. You will get commentary along with the recipe. Most of us enjoy reading the commentary, which also happens to include some really helpful tips. Be nice.
Sorry to say, I feel the same. I know all about what Tiramisu is and what the name means; so having to scroll forever to get the ingredients and any tips is somewhat annoying. But the recipe does sound amazing. Making it to bring for Thanksgiving, we’ll see.
Hi Rita, At the top of each post, you can click “jump to recipe” to see the printable recipe card! I hope that helps!
Hi Natasha, I tried this recipe and it’s delicious. However, as many other people mentioned here, mascarpone and egg mixture IS runny. In your recipe on this page you say that mascarpone should be out of the fridge for 15 min. In comments below you say you use it straight out of the fridge. Which one is correct? Thanks.
Hi! Was it possibly referring to heavy whipping cream? We usually find the culprit is people using whipping cream instead of heavy whipping cream that was also not cold enough. Leaving the mascarpone out for 15 minutes is correct. I hope this helps 🙂
Hi Natasha! I absolutely love your recipes. I make your Tres Leches Cake and it’s everyone’s favorite now. Quick question about the tiramisu: can I use the same recipe to make individual tiramisu cups?
I’m glad you’re enjoying my recipes. I imagine that will work, however, I haven’t tested that yet to advise of the measurements. Please share with us how it goes if you do an experiment.
Hi, I had the same problem the first couple of times and I’ve made this about 6 times now. Make sure that the egg yolk mixture has cooled enough especially in hot climate conditions and Do not use hand blender to mix the yolk into the mascarpone. Can use a wooden spatula or a wire whisk and beat only until combined and smooth. It turns out perfect. Hope this helps
can i replace rum with whiskey?
Hi Precious, I haven’t tried that substitution; if you experiment, I would love to know how you like that.
Hi Natasha,
Thank you for sharing your delicious recipes. I plan on making Italian tiramisu. It looks very tempting!! Please can you clarify what’s the quantity of coffee and water to make the espresso mix. Looking forward to hearing from you and trying my hands on it!
Thank you,
Ekta
Hello Ikta, you are very welcome! About the coffee, I would make it based on the package instructions. Please share with us how it goes!
Truly fabulous results with this recipe and love that the egg mixture is cooked, so no chance of salmonella. I made the ladyfingers from scratch. The result was a totally delicious tiramisu.
That’s just awesome! Thank you for sharing your wonderful review, Evelyn!
Hi Natasha
Thank you for the delicious recipe. The problem I have is that once I add the mascarpone+egg+whipped cream, the mixture becomes too watery unlike the video.
Hi Esther, I haven’t had that experience, but I’m happy to troubleshoot. Was anything altered in the recipe? Make sure you also whisk the eggs and sugar on the stove-top long enough, or it can also get a little loose, and lastly, make sure not to oversoak the ladyfingers, which will also add too much moisture to the cake. I hope that helps for next time. I’m so glad you enjoyed the flavor!
Looks really great. Have not made yet but plan to very soon; I have all the ingredients. I’ve read another recipe which uses the egg whites to make a meringue to fold into the custard instead of using whipped cream. Seems like it would make it lighter on the butterfat. Have you ever tried this?
Hello Charles, I haven’t tried that yet to advise. If you do an experiment, please share with us how itn goes.
This recipe passed my father-in-law’s (who is Italian) expectations. Phewww
I substituted w Kalua and the flavor was perfect.
The only thing that was perfect was the consistency. I’m not sure where I went wrong. I bear the heavy cream until I had medium to formed peaks. Shall I have beat it longer? The egg mixture cooked for about 10 minutes but never really got thick.
Thoughts?
Hi Alex, it helps to use a rimmed bowl for heating the eggs and sugar – if it never thickened or lightened in color, it sounds like maybe water got into your bowl? Also, was it over steam the entire time with the heat on under the saucepan? The water should be simmering the whole time. Also, make sure to follow the temperatures of the various ingredients. I added some clarifications to the recipe card.
Hi Natasha, I tried making tiramisu for the first time following your recipe and ended up using close to 1 liter of mascarpone and 1 liter of heavy cream 🙁 all because my egg and sugar mixture was too watery so when I added it to the mascarpone it was too runny so I had to adjust the cream and before I know it, I’ve used up the entire container lol. But I gotta say it still tasted really good, the cream mixture didn’t set but it’s so good. Do you think it could have been the eggs?
Hi Mira, are you using only the egg yolks and not the whites?
Hello. When I was making the cake my mascrapone did not whip up but got clumpy and because of that the cream turned out very wet. Is there a special mascrapone brand I should use?
Hi Dina, I have the one I used photographed in the recipe post above but I have tried this recipe with a couple different brands with the same results. It might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.
I tried using Natasha’s recipe for the first time today. I have to say that I’ve made Tiramisu using many other recipes before this. The cooking time of the egg yolk+sugar is the main factor that will determine the thickness of the cream. I almost over whipped the heavy cream and I think this part will alter the thickness too, if it was overwhipped. Taste is fantastic.
Delicious! So so much better than any store bought or restaurants I have ever tried. I love Tiramisu so I have tried many!
I didn’t think it was this easy to make. Thank you Natasha for sharing another delicious recipe.
I have made as it is and also without rum (sub 1tbsp of vanilla as you suggested) so that my son could eat. He loved it so much. I make half size with 9 x 9 baking dish.
Thank you!
So great to hear that your son loved this cake, Eri. Thanks for sharing that with us!
I love it
I’m so glad you enjoyed it!
Hi… I am making this tomorrow for Mother’s Day and I only have white rum. Do you think that will be ok or should I run to the store?
Hi Sue, I haven’t tested this with white rum but here’s what one of our readers wrote: “This was delicious, a big hit! I used the dry lady fingers, worked so well. I also used white rum as did not have “golden” rum. I was concerned after starting to cook the yolk/sugar mixture to “slightly thickened,” as it was already pretty thick- wondered if my large egg yolks were small, so added a 7th yolk. This gave the mixture a chance to thicken! And it did! I am so sorry there are leftovers- I can’t stop from eating it!! Thank you!” I hope this helps.
Made this for Mother’s Day for my mother and me, and am so pleased. I took a leftover ladyfinger and dipped it in the coffee/rum mix, spread a smidge of the cream and sprinkled the cocoa over to test the flavor profile and was absolutely delighted.
I did sub rum extract for the rum. The box had a conversion that I used to help with this recipe.
My only trouble was layout of the ladyfingers. Mine wouldn’t lay across the 9×13 so I had to do them in groups of 3’s, vertical and then horizontal. I assume this is just based on what brand one uses and won’t affect the magnificent taste. Adding this recipe to my recipes!
So glad to hear that it was a success! Thank you for your great feedback and for sharing your comments with us, we appreciate it.
My whipped cream curdled and didn’t even whip it for the allotted time! Had to dump it and rush to but ready made whipped cream instead. Also, I ran out of coffee so had to make more for the remaining 6 lady fingers! Not sure how this tastes yet as it needs to refrigerate overnight but this was the most stressful dessert I’ve ever made!☹️
I hope it ends up tasting good!!
Hi, I’m sorry to hear it was stressful for you – normally this is not intended to be a stressful recipe. I am always happy to help troubleshoot – the first thing that comes to mind was did you make sure to use Heavy whipping cream and also did you use the correct temperature ingredients?
Hi Natasha
I tried making the Tiramisu. I felt the step below “Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated” was a bit runny and I was not sure how long to beat it. And due to that even after adding heavy cream which had medium peaks did not help and was still a bit runny.
I would like to know what I did wrong so that for the next time it would help. I cannot thank you enough for posting such amazing recipes with great details.
Thank you
Jyothi
Hi Jyothi, you might watch the video to see where things started to look different. Also, make sure you are using HEAVY whipping cream which has a higher fat content then whipping cream. Also, I use mascarpone right out of the fridge and do not leave it at room temperature before using. I hope that helps!
Hi Natasha
I watched your video three times, more than what I usually do as I was worried 😁 that things would go wrong. Mascarpone was outside for about 10minutes, thank you for the tip. Also, how long did you beat the mascarpone and rum? Perhaps I did not beat enough. I would greatly appreciate a reply
Hi Jyothi, I beat those together until they were just blended and incorporated, maybe a minute?
Hi Natasha, I just came to write the same question. I tried it three times, and the egg yoke and mascarpone did not incorporate. It was runny and grainy too. I have watched your video few times:-) but not sure what I am missing
Was there anything that was skipped or changed in ingredients or the process? Make sure to beat the mascarpone with rum before adding the egg mixture.
The only difference I am making is that I am using stand mixer. Will this be an issue?
By the way, I have tried few of your recipes and the came out nice!
Hi Senait, it’s hard to say without being there. I recommend making sure there are no substitutions to both the ingredients or processes.
Hi Natasha,
Update – I made the Tiramisu yesterday. Came out perfect. I only took out the mascarpone and Heavy whipping cream just before beating. Plus kept the egg and sugar mixture a bit longer and made sure it is not grainy anymore.
Thank you for giving another great recipe.
That’s great! Thank you for updating us with the result of your tiramisu. I’m glad it was a success!
hi Natasha! can I use Kahlua in place of rum?
Hi Lea, someone else shared this in the comments section “I substituted the rum for Kahlua and it was so yummy!! Thank you!!” I hope that helps.
I’ve tried your recipe and turn out a huge hit thanks for sharing your recipe Natasha
and I tried to freeze the tiramisu and turn out still good
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
I don’t have enough, what do you think about using Marsala wine that I use for Marsala chicken?
Thank you
Karen
Hi Karen, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Just tried, taste was good not as strong alcohol flavor as rum. But somehow my cream part was not as thick as yours, seem a little runny, I wonder why ? Any advice?
Hi Karen, make sure to use HEAVY whipping cream (not light cream or regular “whipping cream”) and whip to medium peaks which will hold the cream form better.
Do you put anything in the heavy whipping cream to thicken? Mine also was more runny after whipping for almost 10 minutes tonight. It came straight out of the fridge. Hoping it thickens while in the fridge. Can you freeze this tiramisu?
Hi Paulina, I have not tried freezing this recipe. If you experiment with that please let us know.
What can I use in place of rum for a non-alcoholic version?
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
The flavor was good but mine went flat. Curious if I whipped the cream enough but it said light peak which I did.
Suggestions?
Hi Annette, it’s hard to say without being there. There could be several reasons why. I’m wondering if it needed a little more time.
Natasha,
I really appreciate all your recipes! I made this recipe but when I added the egg custard to the Marscapone cream, the egg curdled, then I tried to use my hand mixer to mix the combination and I ended up with grainy and some curdled egg in the mixture. I appreciate your input.
Hi Farah, the egg mixture should not curdle if it was heated and combined with sugar as directed. I haven’t had that happen before so I’m not sure what could have happened. Maybe consider if any changes were made in the process or ingredients. Also if the mixture turned graining after adding the heavy cream, that is usually due to overmixing.
I appreciate your prompt reply. Today is Easter 2021. Happy Resurrection Day to you and your family!
Happy Easter to you also. Thank you so much!
This recipe was my first attempt to make tiramisu. It was soo good and such a hit with the family. It tastes just like the restaurants.
That’s just awesome! Thank you for sharing your wonderful review!
Best tiramisou recipe ever!
Well written and very easy to follow.
Tastes delicious too!
Hi Laura, thank you for your great comments and feedback. I’m glad you enjoyed this recipe!
Can i omit the eggs?
Hi Yunita, I honestly haven’t tried this without eggs yet to advise.
I tried it last night and it still came out delicious! I probably didn’t mix the cream and mascarpone well enough because the mascarpone was cold so it was hard to mix in with spatula. I should try to use mixer next time. Thank you!
I’m so glad you enjoyed it!
Sounds wonderful! Is this recipe easily halved? I’m cooking for one.
Hi Karen, that may work. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Natasha, that’s an amazing tool. Thanks!!
Just tried this recipe and it turned out amazing. My husband -who’s a big fan of tiramisu- loved it too. Many thanks.
That’s just awesome Asma! Thank you for that wonderful feedback.
Can I substitute the mascarpone for cream cheese?
Hi Jessica, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Thank you for all your recipes Natasha love them . God Blessing’s. Always. Monica 🙏❤️
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
This recipe is perfect
I’m so glad you enjoyed it!
This is absolutely one of the best Tiramisu recipes out there! A friend of mine who LOVES Tiramisu said this is one of the best he’s ever had. Just be sure to make the coffee for the syrup really strong so your ladyfingers will have a strong coffee flavor. I did use the golden rum, which added a delicious degree of flavor. This is a double thumbs up recipe!
Hello Cristina, thanks for your awesome review of this recipe! Thank you so much for sharing your thoughts with us.
Hi Natasha, your recipe works out great for me. But I have trouble getting the pieces out of the pan in pretty shape like you did. What spatula do you use to get the tiramisu out of the pan?
Hi Jia! I’m so glad you enjoyed this recipe. We cut the Tiramisu at the 4-minute mark in the video if you wanted to peek at the tools we used. I just used a sharp knife and a spatula. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
So perfect, just what I’m looking for. Thank you, Natasha!
You’re welcome, Jia! I’m happy you enjoyed this recipe.
I am the only one who took forever to mix the heavy whipping cream? It took wayyy longer than the recommended 3-4 minutes. Would appreciate some feedback for next time 🙂 Thanks!
Hi Luba, are you using the same equipment we recommend? Some are less powerful than others, and that could be the culprit. Also, make sure your whipping cream and mascarpone are COLD, and you’re using “heavy” whipping cream, not just whipping cream.
Hi Natasha!
First time making Tiramisu, it´s my favorite dessert but I always thought it was hard to make, so I was surprised at how easy this recipe looked.
I absolutely loved it and so did everyone at home!
Even my husband (who must have been a restaurant critic on his past life) said it was better than any restaurant´s. I forward his rave review to you. Thanks for all your wonderful recipes!
Thank you for your wonderful comments and feedback, Claudia. I’m happy to know that you enjoyed making this recipe!
Perfect!
First attempt was a success!
Thank you, Natasha ❤️
We absolutely love all the recipes we tried!
I’m so happy to hear that, Ekaterina!
Hi Natasha do you have a recipe for 8×8 casserole? Im going to make it for my husband and me. This one is a bit too big.
Hi Miri, I haven’t tried this in an 8×8, but I imagine using a square pan or use a 9″ round springform pan will work great for half of the Tiramisu recipe.
Hi Natasha
I love u ❤️🌹
I make tiramisu with ur recipe we love love it 😋😋😋😋😋 so delicious and frostings cream so so yammmmmy 😋😋😋😋 my husband and my friends love it
Thank u 🙏 🙏🙏🙏🙏😘🌹
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha, should the mascarpone cheese be cold or at room temperature?
Hi there, it should be cold.
Tiramisu is my wife’s favorite dessert so I made this recipe for her and a few friends. Everyone loved it and I will be making this recipe again.
Awesome and great to hear that, Erich. Thanks for sharing your good feedback with us!
hi natasha, im going to make this today but im going omit the rum, how much vanilla extract do you put in the coffee and the cream? 🙂
Hi Liz, I would use maybe 2 tsp of vanilla if omitting the rum.
hi natasha, i love your recipe, the arancini was a huge hit in my home, but for this recipe i am omitting the rum , how many tsp of vanilla extract do u put in the coffee and the cream?
Hi Liz, you can add it to taste, but about two teaspoons should work.
Hi Natasha,
Love your recipes as they are easy to make & taste amazing. My family love what I make with your tried & tested recipes. The Tiramisu was an absolute winner.
Great goin girl!!!❤️
That’s just awesome! Thank you for sharing your wonderful review!
This TIRAMISU is AMAZING! It’s always a HIT for every party, and so easy to make. Thanks.
Great to hear that! Thank you so much for your awesome feedback.
Can you use a coffee liqueur instead of the rum?
I haven’t tried that yet to advise, Cheryl. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.