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Original Italian Tiramisu Recipe

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Adjust Servings:
2 packs Savoiardi Ladyfingers 300-400 grams
2 cups Mascarpone Cheese 500 grams
1/2 cup Sugar
4 Eggs separated
1 cup Coffee Brewed
1 tsp Sugar for coffee
1 tbsp Coffee Liqueur
For Dusting Cocoa Powder
1 cup Whipping Cream optional

Original Italian Tiramisu Recipe

Tiramisu is a recipe that's been made over a thousand times, and for good reason. But nothing beats this coffee, mascarpone & ladyfinger classic.

  • 3 hrs
  • Serves 12
  • Medium




Italian Tiramisu dessert is something every home baker should try at least once. Once you’ve made it, trust me, you’ll adore the light flavours in this dessert. You’ll make it over and over again.

This recipe has been adapted in many ways. It’s definitely a classic dessert that inspires because it’s so easy and versatile. Italian Tiramisu is a basic recipe with cookies and cream and a coffee “pick me up.” However many imposters there are, this classic recipe is the absolute best.

Legend has it that the origins of the tiramisu is very contentious because different regions claim to have “invented” this sweet dessert. The main regions who claim to have invented it are Tuscany, Piedmont and Veneto. The official version places the birth of Italian tiramisu in the 17th century in Siena when some bakers, in view of the arrival of the Grand Duke of Tuscany Cosimo de Medici, created this special cake to celebrate his honour and greatness.

Whoever did invent it, it’s become Italy’s best known and made dessert worldwide.

This recipe is light, fluffy and delicately sweet due to the addition of whipped egg whites and cream cheese.

If you’re looking to make a creamier Italian Tiramisu filling

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Mascarpone Cream Filling

Separate egg yolks and egg whites. In a bowl or stand mixer, beat yolks with half of sugar until pale yellow.


Next, add mascarpone cheese a little at a time until blended.


Whip the egg whites with remaining sugar until stiff peaks and fold mixture into cream cheese mixture. Be careful not to over mix. Use a light hand. If using whipping cream in place of traditional egg white, whip them to stiff peaks and fold in.


Coffee Mixture

Mix brewed, cooled coffee with remaining sugar and liqueur.


Assemble Dessert

In a large baking dish, add a generous amount of mascarpone cream mixture to coat the bottom of a 9x11 rectangular baking dish.

Quickly dip each ladyfinger in coffee mixture and place on top of first cream layer. Layer each cookie next to one another until the pan is covered.


Cover with another layer of cream cheese mix followed by a dusting of cocoa powder.
Repeat one more cookie layer and top with final cream cheese layer and cocoa powder.
Refrigerate at least 2 hours before serving.

Toni Marie

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