Italian Tiramisu Recipe

italian tiramisu recipe ann reardon

Dinner with our italian neighbours…  Loud conversation, generous helpings of delicious savoury courses, laughter, feeling so full you could burst, lemon water and then tiramisu.  True italian tiramisu where all you can taste is coffee, bold and strong like an olympian standing proud on the winners podium after the 100m (328.08 feet) dash.

When I make my tiramisu I make the coffee more of a team player with the creaminess of the mascarpone and the liberal layer of flaked chocolate on top.  How you make it is up to you, you’re the coach.

Tiramisu Recipe Ingredients

5 egg yolks
150g (5.29 ounces) sugar
450g (15.87 ounces) mascarpone cheese*
21 Savoiardi or lady fingers
Coffee (for mild use 1 cup of hot water and 4 teaspoons of granulated coffee. FOr strong go to a cafe and order two triple shot espresso)
dash of Marsala (optional)
Unsweetened cocoa powder or 200g (7.05 ounces) milk chocolate
Strawberries to decorate (optional)

The dish I used is 28cm (11.02 inches) x 11cm (4.33 inches)

*If you can’t get macarpone you can make it from 600ml cream and 1 Tblspn lemon juice, heat until just about to boil and pour into large coffee filters sitting in a sieve over a bowl.   Leave at room temp for 24 hours and you will have fluid in the bowl and mascarpone on top. This will not be as thick as store bought mascarpone but is fine for this recipe.

Tiramisu Recipe Directions

Place your egg yolks and sugar in a bowl over a saucepan of simmering water.  Whisk until combined and then continue to stir until the mixture is hot to touch.  Then keep stirring over the heat for 5 minutes more to ensure the yolks are well cooked.  Remove from the heat and allow to cool, to speed up this process place the bowl in  a sink partly filled with cool water.

Once it is completely cool, do not cheat here and use it while it is still warm or you will ruin your dessert.  Gently fold through the mascarpone.

Take your sponge fingers and dip them into the coffee mixture. The longer you leave them in the more they will absorb and the stronger the dessert will be.

Place a layer of the fingers across the base of your dish, cutting them down to size if you need to.  Then spread over a thin layer of your mascarpone mixture. Then add your next layer of fingers and continue in this way finishing with mascarpone.

You can top your dessert with a sprinkle of cocoa powder or as I prefer a liberal helping of milk chocolate.

italian tiramisu dessert recipe

Refrigerate for at least a couple of hours before serving.



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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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12 Responses to Italian Tiramisu Recipe

  1. Faye says:

    Hello Ann!
    I love your site and a lot of things here are on my “must try”-list!

    When I make tiramisu, I top the mascarpone layers with a layer of cocoa powder. It adds a very nice, round cocoa taste to the team and looks fabulous when you cut the finished tiramisu in slices.
    Also, adding a dash of Amaretto to the coffee makes a really nice addition to the composition of flavours.

  2. sylvie says:

    Hello Ann
    Italian Tiramisu Recipe

    I also saw you make this on Youtube. Looks fab! How many do you think your recipe would feed?

    thank you

  3. francoise says:

    Anne can you use sour cream instead of marscapone …love your creative recipes your a genius… thank you

  4. Anni Tran says:

    TaNks so much for all the recipes. I love your blogs and video. You are so great Ann!

  5. Michelle says:

    Hi Ann, I love your blog and all of your videos! EXCELLENT work Thank you very much for sharing with us!! I have a question for you… Can I use regular cream cheese?? Instead of the mascarpone? Would that be a big difference?

    Thanks again and I Hope you have a great day :D!!

  6. Julie Thomas says:

    Hi Ann, I’d like to know if I should put the mascarpone (home made) in the refrigerator or leave it at room temp. to set? your recipe says one but you state the other in the video. btw your an excellent teacher/instructor. I’m opening a bakery soon and feel that I still have So much to learn. I have literally been on your site for two days absorbing all of your information. (I’ve caught myself reading recipes in your accent, lol) Thank you for sharing what you’ve learned. I think you have found your calling.

  7. Leslie says:

    What kind of cream do you use to make the mascarpone cheese?

  8. Zelen says:

    Dear Ann.

    I’m from México and I made these dessert for my mother who loves to bake and it was really really good, was Excellent and so easy to make. Tranks for sharing all your recepies. :)

  9. Maria says:

    Oh ok thanks

  10. Maria says:

    Do you use raw eggs

  11. miki tsubely says:

    I like your work, very nice,

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