How to make tiramisu: classic, luxe, easy and no-egg recipes

How to make tiramisu

We guide you through how to make tiramisu with expert tips and tricks plus classic, luxe, easy and no-egg recipes to try out.

Delicious mascarpone cream, ladyfingers, amaretto or marsala (Italian dessert wine), espresso and cocoa powder – who’s not having their mouth watering? Tiramisu: This is probably one of the most famous desserts from Italy and is very popular all over the world. Tiramisu is available in a wide variety of variations and it is always a pleasure. How to make limoncello at home: easy steps and recipes

For decades there has hardly been a party or buffet without tiramisu. The dessert is easy to prepare. It is enough for many hungry guests – and is always well received. In addition, the tiramisu is quick and easy to prepare. Unlike this one without egg, alcohol and caffeine , this is the really traditional variant. Sure, there is certainly not just one recipe that can bear the title of Tiramisu Original. But we should agree on what the dessert typically consists of. And what certainly doesn’t belong in it. For a seductive tiramisu like an Italianyou primarily need mascarpone, eggs, ladyfingers, espresso and amaretto. Ingredients such as gelatine, rum, low-fat quark or similar can confidently stay in the cupboard. How to make dairy-free cake recipes

Tiramisu is the Italian dessert par excellence! If you enjoy this wonderful combination of aromatic espresso, airy biscuits, creamy mascarpone cream and a little amaretto, you will immediately indulge in 7th heaven. In this guide I’ll tell you an original tiramisu recipe – including many tips and tricks – plus several variations to try out. Easy recipe to make protein pancakes

The name says a lot: The Italian “tirami sù” means something like “pull me up” or, loosely translated, “help me up.” And really, this delicious Italian dessert takes us to seventh heaven. Its substantial ingredients – eggs, sugar, espresso and mascarpone – gave the tiramisu its name. The delicious dessert originally comes from the Italian region of Veneto, but is now known far beyond the borders of Italy.

With fresh berries, nuts, Black Forest style, as ice cream, as a cake, Christmassy with baked apples or gingerbread – tiramisu is an extremely diverse dessert and can be prepared in many delicious variations. Reinvent the typical Italian dessert again and again with the diverse and incredibly delicious tiramisu recipes. How to make mochi: complete step-by-step guide

The basis of the original Italian tiramisus is mascarpone. The mildly creamy cream cheese originally comes from Lombardy in northern Italy and, thanks to its unique taste and special consistency, is perfect for preparing the delicious dessert. Mascarpone is also ideal for refining many other dishes such as soups, risottos or casseroles.

Expert tips and tricks

In itself, such a tiramisu with amaretto is not a complicated thing. Soak ladyfingers in a coffee mix. These are alternately layered in a mold with a slightly sweet mascarpone cream (or in portions in glasses). After a few hours in the refrigerator, add a good portion of cocoa to it. Even though the recipe is simple, you can still go wrong.

For example, there are people who make their best tiramisure recipe over and over again with the same ingredients, but the result is sometimes brilliant, sometimes suboptimal. Sounds strange. But it is mostly due to the fact that the preparation was minimally different. Then it can happen that the tiramisu is runny or spoiled.

How should one layer tiramisu?
Traditionally, it consists of two layers of ladyfingers and two layers of cream. It starts with the soaked biscuits and ends with the cream and cocoa powder. ATTENTION: Dip the sponge finger only briefly, DO NOT bathe in it!

Why does my tiramisu become liquid?
Perhaps you beat the egg yolks with the sugar for too short a light froth. If the tiramisu is liquid, you may have stirred the mascarpone too vigorously or for a long time, or you did not fold in the cream and egg whites carefully enough. Some recipes call for part of the espresso and amaretto mixture to be stirred into the cream. That will of course also be more fluid.

How does the tiramisu cream set?
First of all: the tiramisu doesn’t have to be really (cut) firm! If everything has been done correctly, the cream will become even more stable when it is steeped in the refrigerator. The biscuits also absorb some liquid there. Not quite stylish, but possible in an emergency: cream stabilizer or gelatine in the cream.

How long does tiramisu last?
This mainly depends on the freshness of the eggs and how they are stored. With very fresh eggs, chilled and covered, tiramisu will keep for 3 days. Cover the whole thing well (otherwise the cream will attract the smell / taste of other foods) and let it steep overnight.

Can you freeze tiramisu?
That’s fine! It tastes best fresh, of course. You can also freeze it piece by piece and then serve it slightly thawed as a kind of ice cream. Delicious! How to freeze cake correctly

Portioning this Italian delicacy is not always easy.
As with casseroles, the first piece is sometimes not very nice to look at. There is a remedy for this: If you don’t want to try to cut perfect tiramisu rectangles, you can simply lift out individual portions with a large spoon. Or you can divide the tiramisu into individual small molds or glasses and then serve one mold per person.

How to make tiramisu: the best recipes

Classic tiramisu recipe

How to make tiramisu

Ingredients for 6 people:

  • 500 g mascarpone
  • 6 eggs
  • 5 tablespoons of sugar
  • 40 ladyfingers
  • 2 cups of strong, unsweetened coffee
  • 2 tablespoons Marsala (Italian dessert wine)
  • Cocoa powder
  • Preparation: 20 minutes
  • Separate eggs. Beat egg yolks with sugar until frothy. Stir in the mascarpone, mix well.
  • Beat the egg whites until stiff and fold carefully into the cream.
  • Mix the cooled coffee and the Marsala in a deep plate and briefly dip the ladyfingers in it.
  • Place half of the ladyfingers in a baking dish and cover with half of the mascarpone mixture. Then layer the rest of the ladyfingers on top and spread the rest of the mascarpone mixture on top.
  • Chill for at least 3 hours (better 12 hours). Before serving, sprinkle the tiramisu with cocoa powder through a sieve. You can also decorate it with broken honeycomb fingers and drizzled chocolate as shown in our main photo.

How to make tiramisu: the easy recipe

Ingredients for 4

  • 4 tsp Cocoa powder
  • 400g Mascarpone
  • 3 Eggs
  • 4 Tbspsugar
  • 400g Ladyfingers
  • 1 Cup boiled coffee (preferably espresso)
  • For the tiramisu, first prepare the coffee or espresso and set aside to cool.
  • Then carefully separate the eggs. Put the egg yolks and sugar in a large bowl and stir with a hand mixer or whisk until frothy.
  • In another container, beat the egg whites to stiff egg whites.
  • Then stir the mascarpone into the egg yolk and sugar mixture and carefully fold in the stiffly beaten egg white.
  • Now layer the ladyfingers in a flat shape (for example, an ordinary casserole dish). To do this, first dip it into the cooled coffee so that you can soak up a little. Then place them next to each other and with their sugared side down in the dish. If there are still coffee residues left over, simply drizzle over the ladyfingers. Then spread the cream on top.
  • Depending on the size or diameter of the mold, several layers can be created. The ladyfingers and the mascarpone cream can be layered alternately under certain circumstances. However, how many layers are created in this way does not affect the taste of the tiramisus.
  • When all the ingredients are used up, put the mold in the refrigerator and let it steep for 2-6 hours. It would be best to stay overnight.
  • Sprinkle the cocoa powder on the tiramisu just before serving. Even if you don’t eat everything at once, the cocoa should always be spread on the surface just before consumption.

How to make tiramisu: chocolate peanut tiramisu recipe with no eggs

For 4 people

  • 40 g whipped cream
  • 40 g mascarpone
  • 10 g powdered sugar
  • 10 g roasted & unsalted peanuts
  • 15 g chocolate, fine bitter (approx. 80%)
  • 10 g peanut butter
  • 5 g espresso beans
  • 5 g of sugar
  • 15 g ladyfingers
  • Break the chocolate into pieces, place in a heat-resistant bowl and place on a saucepan with boiling water, the bowl must not touch the water! Melt the chocolate over the steam, then let it cool down a little.
  • Prepare espresso and let it cool down.
  • Sprinkle sugar in the pan in a thin layer and let it melt. Then put the peanuts in the pan and brown them nicely in the caramel.
  • Spread the caramelized peanuts on a sheet of baking paper and let cool.
  • Beat the mascarpone, whipped cream, powdered sugar and peanut butter with a hand mixer until fluffy.
  • Carefully fold in the cooled chocolate so that the marbling remains visible.
  • Soak ladyfingers in espresso.
  • Layer the ladyfingers, caramelized peanuts and peanut-chocolate-mascarpone cream in jars. Let something steep or enjoy straight away.

How to make tiramisu: Christmas mulled wine recipe

How to make tiramisu


  • 250g mascarpone
  • 1 each untreated lemon and orange,
  • 250 ml dry red wine,
  • 1 cinnamon stick,
  • 1 star anise,
  • 1 clove,
  • grated nutmeg
  • 100g + 4 tbsp sugar,
  • 3-4 gingerbread cookies (approx. 40 g),
  • 4 tbsp red jam without pulp (cherry or raspberry jam),
  • 1 vanilla pod,
  • 3 fresh egg yolks (size M)
  • 100g ladyfingers
  • Cinnamon sugar for sprinkling
  • Wash the lemon and orange with hot water, rub dry and cut the fruit in half. Roughly dice each half of the lemon and one half of the orange and squeeze out juice from the remaining halves. For the Vin Chaud red wine, diced fruits, cinnamon stick, star anise, clove, a little nutmeg and 100 g sugar in a saucepan and simmer for about 5 minutes.
  • Cut gingerbread into fine cubes. Mix together the fruit juice and jam. Pour the Vin Chaud through a sieve.
  • Cut the vanilla pod lengthways and scrape out the pulp with the back of a knife. Beat egg yolks, 4 tbsp sugar and vanilla pulp with the whisk of the hand mixer until creamy white. Stir in the mascarpone spoon by spoon.
  • Smooth out 1/3 of the cream in a flat dish. Spread half of the jam on top. Quickly turn the ladyfingers in the Vin Chaud and spread on the cream. Drizzle with approx. 6 tbsp Vin Chaud. Spread the rest of the cream on top. Spread the rest of the jam on top and sprinkle with gingerbread cubes and cinnamon sugar. Cover and chill for approx. 2 hours.
  • TIP : use the eggs and mascarpone cream at room temperature.

How to make tiramisu: Club recipe

How to make tiramisu


  • 250g mascarpone,
  • 80g sugar,
  • 3 eggs,
  • 2 tbsp caramel sauce,
  • 16 shortbread biscuits
  • Separate the egg white from the yolk.
  • Beat the egg yolks and sugar with the hand mixer on a high level and mix with the mascarpone and caramel sauce.
  • Carefully fold in the egg whites, which have previously been beaten until stiff.
  • Place a shortbread biscuit on each of four plates. Put some mascarpone preparation on top. Repeat this layering twice and decorate with a little caramel sauce.
  • Chill for several hours.

genevieve dumas new Genevieve Dumas is a design, fashion, food and style writer who has worked on major magazines and mastheads in the United States and Europe.