Ann Reardon

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 or 75g (2.65 ounces) egg yolks
150g (5.29 ounces) or 2/3 cup plus 1 tsp sugar
450g (15.87 ounces) mascarpone cheese*
21 Savoiardi or lady fingers
Coffee (for mild use 1 cup of hot water and 4 tsp of granulated coffee. For strong go to a cafe and order two triple shot espresso)
dash of Marsala (optional)
200g (7.05 ounces) milk chocolate or a sprinkle of cocoa powder
Strawberries to decorate (optional)

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

*If you can’t get mascarpone you can make it from 600millilitres (20.29 fluid ounces) cream and 1 Tbsp 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.


by Ann Reardon How To Cook That


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25 Comments View Comments

  1. Rating: 5

    I love you, Ann!

  2. Hi Ann, this is an amazing recipe and is my family’s favourite. I have made it several times, however this time when I made the sugar did not dissolve. I have always measured it as 2/3 rd cup but this time I weighed it as per the instructions 150 g. Later I realised that 2/3 rd cup is actually 85g or 3 oz. Please can you mention the correct measurements. Thank you for all the hard work.

    • Hi PB, we use Australian cup measurements and the measurements given are accurate to Ann’s recipe.

  3. Is there anyway way take it out from the dish and portion it nicely??

    • Hi Ibrar, Ann made sure the Tiramasu was well chilled before slicing and serving as per the pictures provided.

  4. Thanks for sharing loving your tips and the recipe as well.
    So gracious wonderful person. More Blessings.

    • Thanks for your lovely feedback Rosina.

  5. Hi Ann, I tried cooking eggs and sugar on double boiler but my sugar did not melt. What did I do wrong?

    • HI Anna, It suggests that your pan didn’t get hot enough or wasn’t left long enough.

  6. That’s a shrewd answer to a tricky quesoitn

  7. Hi Ann, do you serve it in the glass dish? Or is it possible to get it out of the glass dish and serve it on another dish (without breaking it)?

  8. Hi Ann, How many people will this recipe serve?

    • Hi Athena.C, it will all depend on the size of your servings. You should get 6-8 serves with ease.

  9. My parents are on the gluten free diet. Is there a way you can email me the gluten free version.

    Thank you very much. And omg your recipes look so good

    • Hi Priscilla, The recipe is the same EXCEPT I used a standard sponge finger recipe but swapped the flour for Gluten free flour.

  10. 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.

    • When making it I did that to, I felt that it added a nice sweet kick and cutting into it was gorgeous 🙂

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

    • Hi Francoise, Sour cream is not suitable for this recipe.

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

  13. 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!!

  14. Oh ok thanks

  15. Do you use raw eggs

    • hi maria yes but they are cooked over the double boiler

  16. I like your work, very nice,

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