This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.
Itβs simple to make, fun to construct, and tastes even better the next day β and the next!Β This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.

Tiramisu β proper Italian recipe!
There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.
This is a proper Italian Tiramisu recipe. The way itβs made in Italy and the GOOD Italian restaurants.π
There is no whipping cream.
And itβs made usingΒ raw eggs.Β
I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).
While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you wonβt need to worry about consuming raw eggs.
And if the thought of raw eggs is icky β well, chances are youβve eaten raw egg without realising it in the form of:
chocolate mousseΒ (in a traditional or nice French restaurant)
PavlovaΒ (what do you think that marshmallow centre you know and love is?Β Raw egg whites!)
Homemade mayonnaise, hollandaise and bernaise (raw yolks!)
All those cake batter and cookie dough bowls youβve licked clean!!
And of course, that Tiramisu you swooned over at that rustic little Italian restaurant??Β Raw eggs!
Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep,Β that includes all the foods Iβve listed above!

The unique thing about the Tiramisu cream is that itβs rich yet light, it sets so itβs cuttable to show the layers, yet itβs soft and creamy.
What goes in Tiramisu
So, other than the eggs, thereβs a few more ingredients in Tiramisu worth chatting to you about!
Lady fingers aka Pavesini or Savoiardi biscuits β pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit βn veg shops. They are crisp, sweet sponge fingers that taste like vanilla;
Mascarpone β itβs a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency).Β Australians βΒ do NOT use Woolworths or any generic home brand as they are too thin and wonβt set, so your cream layer will be too thin. Use good brands such as:
La Casa Formaggio Mascarpone (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms, pictured below)
Any from an Italian deli
Coffee β Tiramisu ainβt Tiramisu without coffee for dunking the biscuits! Youβll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and
Frangelico or other liquor β I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because itβs a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options:Β Rum, brandy, Baileyβs Β β go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)

This is an easy Tiramisu recipe β itβs made the traditional way so the eggs are not tempered.
How to make Tiramisu
The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.
This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.
I say it βsetsβ, but itβs still very soft and creamy β itβs a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!

Layering up!
My favourite part! And it goes down like this:
Dunk biscuits in coffee-Frangelico
Cover base of dish
Top with half the Tiramisu cream
Repeat!
TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!

The one other thing worth noting about Tiramisu made the proper way βΒ it is far less sweet than most desserts. Thereβs only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they arenβt that sweet!
In fact, I sometimes fret that itβs not sweet enough β but everybody (and I really do meanΒ everybody) I have ever made this for says itβs the perfect as is.
So in the many years Iβve been making this, I havenβt change the recipe at all! β Nagi x
If youβre thinking about an Italian Dinner Partyβ¦
Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Starters
Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated VeggiesΒ (which is basically homemade antipasto) with soft ricotta (Australia β avoid Perfect Italiano, itβs powdery and borders on inedible)
Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
Shredded Beef RaguΒ pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
Garlic Bread β yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic BreadΒ or even Cheese and Garlic Crack Bread)
Rocket/Arugula Parmesan Salad β toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes β super fast, no dressing to make separately!
Dessert β This Tiramisu!

Watch how to make it
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Easy Tiramisu (Chef Recipe)
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone , good brand (Important β read Note 1)
- 1 1/4 cups black coffee , hot and strong! (Note 2)
- 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
- 6.5 oz / 200g (24 β 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined β don't bash out all the air in the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8β/20cm square dish. (See video or step photos above to see how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 β 5 hours, preferably overnight
- Dust with cocoa powder just before serving β either before you cut or after placing onto serving plates.
Recipe Notes:
-
- La Casa Formaggio Mascarpone (Woolworths)
- Montefiore Mascarpone Cheese (Coles)
- Formaggio Zanetti (Harris Farms)
- Latteria Sociale Mantova (Harris Farms)
- Any from an Italian deli, anything made in Australia
Nutrition Information:
Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
Off to Vietnam today to film theΒ first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.
The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that Iβll shareΒ recipes for the foods I film on the streets of Vietnam!
As for Dozer β unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.
So until such time, Dozer stays behind for international tripsβ¦. and this is what IΒ have to deal with when Iβm packing to go away without himβ¦.
Oh the guilt! Itβs almost too much to bear!! Might be smiling on the outside but Iβm crying on the inside π©

fantastic I made this for easter sunday it was the best .it almost came out like my Italian girlfriend one .I used honey Jack Daniel liqueur. Nailed it. Thank you for the easy steps
Whoot! So fantastic to hear that Paula, thank you for letting me know! N xx
The ingredients did not list whipping cream..How much do I use and when do I add it in?
Hi Sue! This is a classic Italian Tiramisu so itβs not made with cream, itβs made with mascarpone which is a richer Italian cream π
Thank you for the best recipe ever! Made it three times already and it became our familyβs absolute favorite instantly. The recipe to keep forever! I should say the video really helped me undetstand the assembly process. Canβt wait to make it again.
Whoot! Fantastic to hear you enjoyed this Hyunju, thanks for letting me know! N xx
3 hours in the fridge β it was OK. Overnight and took the rest to work for my staff β fabulous. It really needs the long sit after assembly. I will definitely make again and again.
FANTASTIC to hear Susan! Thank you so much for letting me know. Hope you have a great weekend! β N xx
Yum! Thatβs almost exactly how my Italian hubby makes his tiramisu, except he puts the liquor of choice (usually Frangelico) into the mascarpone mixture. He makes it a few times a year as a special occasion dessert. It wouldnβt be Christmas or Easter without tiramisu!
I love hearing that Maggie! The traditional Italian way is the BEST!!! π
Hi Magic, I would love to make this for our ski trip in Vermont. Can I make this ahead of time? I long can a store it to have the taste?
I gate auto correction, I meant to type Hi Nagi!
Ha! I prefer Magic β ba ha ha!!! It is fantastic made ahead of time, the next day is best, still really great 2 days later then after 3 days I personally find it starts losing itβs edge but still super delish!
Hi! I was wondering which brand of mascarpone cheese did you use? I really wanted to try your recipe because it looks really easy and you said it was 278 calories per serving (it really sucks to be on a calorie restricted diet). I was calculating the ingredients but it goes up to almost 400 calories per serving..
Thanks for the question Victoria! I fixed the nutrition label, the calculator is an old website that is now shutdown and sometimes got the calculation of not-so-common ingredients wrong. Like marscapone!
Thank you so much! I tried making it over the weekend and my family polished it off in two days. Going to try making more next week!
Hi Nagi~ Tiramisu is my favoriteβ¦ And I never knew it was made with raw eggsβ¦ so I guess it didnβt kill me and I can make it myself! You had me at marscapone.
Hi Heather! Real tiramisu is made with raw eggs, not tempered or cooked over a water bath π So I do hope you love it! Certainly doesnβt taste eggy in the slightest
Hi, I am planning to make this tiramisu on 9β² x 13β² baking dish, should I double to recipe?
Hi Grace, yes, thatβs about double π
My mescarpone-egg cream wasnt that stiff as yours⦠it was quite runny. what could be the problem? I folowed the recipe⦠but it taste yummmy
Hi Riky! Did you definitely use whipping cream, not pouring cream that doesnβt whip??? π
Whipping cream? I dont see it in the recipe.
OMG Iβm going mad. Marscapone. MARSCAPONE!!! What was the consistency of yours?? It should be really thick like whipped cream (but denser) straight out of the tub.
It was thick and creamy. Should i whip it before miting it with te yolks?
Nope. Based on that, it sounds like the eggs were not whipped enough. When you beat yolks, firstly they go runny but if you keep beating, then it goes thicker and changes from a yellow to a pale yellow colour. I hope that helps!
My granddaughter and I made this for Christmas dessert, and everyone loved it! it is the best Tiramisu I have ever had! I have ordered it in so many restaurants, and it is always different. This one is fabulous! I will be making it many, many times! I didnβt even feel guilty eating it! We doubled the Kahlua, and the Frangelico. Thank you for sharing your recipe!
Ohhhh! I love hearing that you made this with your grand daughter! I am so glad you enjoyed it β and kudos to you for doubling the liquor ? Thank you for taking the time to come back and let me know you enjoyed it! N xx
I had a question on the raw eggs? Other recipes say to beat the eggs over a double boiler. I made this (super easy and looks yummy) but Iβm a little nervous to eat it.. whatβs your take on the eggs in your recipe?
Hi Rachel! Yup I know, so many of the other recipes beat eggs over a double boiler. So the history behind that is that in the early days when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better β think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So thatβs the way I make my Tiramisu! N x PS Thanks for the question Iβll add this info to the recipe!
My husband and I made this together last week for my company Christmas party. We followed the recipe exactly and it came out perfectly. We made it on Sunday afternoon and served it Wednesday night. Even after three days it was delicious and PERFECT!!!!! It was a huge hit at the party (Italian themed). We WILL be making again. Thank you so much for the recipe!!!!!
HIGH FIVE!! So glad you enjoyed it Mary, thank you so much for letting me know! N xx
Hi! Looks great and going to make this for Christmas Eve. If cut smaller, how many more can this serve?
Hi Marla! For a small serving Iβd say 16 π
Really looking forward to use this recipe as my first ever attempt at Tiramisu! Could I used Torani instead of Frangelico?
You sure can Jessica! π
First attempt and it came out perfect. Great recipe and big hit in our South African family. I did not have frangelico or kulua so added about 50ml of a mix between coffee liquer, wisky, caramel vodka and whatever⦠haha.
THanks for this recipe. Lovvvve it that there is not additional heavy cream and no eggs are wasted! π
Oooh β love your liquor additions. So glad you liked it Marelise, thanks so much for letting me know! N x
Can this be made a day ahead?
Even BETTER the next day!
Made this yesterday and served it today and it was a HUGE hit! And so easy to put together. THank you. I will be sharing it with friends and making it again!
Fantastic! So glad to hear that Kirstin, thanks so much for letting me know! N x
Can your recipe be made on Thursday and served on Saturday? Thanks
Definitely!
Itβs even better made ahead!!!
thanks. My daughter requested Tiramisu for her birthday and this sounded perfect.
Made this today for a dinner party. Super easy for this tiramisu virgin. Took me 1 hour to make. Just served it to guests about 30 minutes ago and they licked their plates clean! This recipe is a keeper β thank you!
HIGH FIVE! So glad you enjoyed it Tina, thanks for letting me know!
Hi Nagi, I always wanted to make Tiramisu but does not have the confidence. Finally, I have gotten all the ingredients and decided to give it a try today. Wowβ¦β¦the steps are not difficult at all. After leaving the cake in the fridge from about 6 hours, I took it out and wanted to share with my husband. With a little disappointment, the cake seem to be a bit too wet. Nevertheless, the taste is great. Is there any tip to avoid wet texture?
Hi Irene! Iβm sorry to hear your cake was wet. The problem was probably because of the amount of coffee your biscuits absorbed. They need to be dipped in quickly. If they absorb too much coffee, it leeches it while refrigerating. π
This sounds FABULOUS, Nagi! Tiramisu is my all-time favorite, but it is so hard to find a truly good one β I canβt wait to try this! BTW, I was curious about the raw eggs and did a quick google search. There was conflicting info, of course, but it seems that the SOURCE of the eggs makes a huge difference in the risk/safety factors. I found an interesting article by a woman named Lauren on her blog βEmpoweredSustenanceβ, talking about the meaning and difference of the different egg labeling (the conventional factory farm eggs, βcage freeβ, βfree rangeβ, βorganicβ, etc. She recommends βpasturedβ eggs β and no, thatβs not a typo for pasteurized. According to the article (I am NOT any sort of expert just passing on the info), while βpasteurizedβ eggs would be safer from risk of salmonella, but the heat used in pasteurization destroys some of the nutritional benefit of the raw egg (primarily the B vitamin). βPasturedβ means that the hens are truly allowed to roam in pastures, and can forage for bugs and grubs, as well as grass, etc. Chickens arenβt vegetarians, and even βcage free/free rangeβ chickens are fed primarily grains, and often soy β and in spite of SOUNDING much healthier for us and humane for the hens, βcage free/free rangeβ is often not much better (for us, or for the poor hens!). The hard part is finding βpasturedβ or βpasture raisedβ eggs, which generally arenβt carried in grocery stores. You probably need to get them directly from the farmer, either at a farmerβs market, or at the farm.
So, I am going to find a local farmer from whom to purchase pastured eggs, and then Iβm going to whip up a batch of this amazing looking Tiramisu!
Wow I am impressed with the research you did Penny! π I do hope you find eggs you are happy with. I really think you will love this Tiramisu because it is by a very well regarded Italian chef! N x
I only have espresso vodka. Do you think that will taste ok for the liquor part?
Hi Jen! Personally I would just leave it out π The flavour of vodka is a bit harsh for this. Itβs still lovely without liquor! If you can, make the coffee slightly stronger to make up for no liquor. N x