1. Ingredients: Begin with the finest components. Opt for fresh, high-quality eggs, authentic Italian mascarpone cheese, Italian savoiardi cookies (or ladyfingers if you can’t find savoiardi), and robust brewed espresso or coffee. The better your ingredients, the more sublime your tiramisu will be. 2. Master the Mascarpone Cream: Achieving the perfect mascarpone cream is key. Pasteurize the eggs by whipping the egg yolks with sugar in a bowl and placing it on top of a pot with simmering hot water. Whisk continuously for about 5 minutes until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. Add the mascarpone cheese and vanilla extract, then fold in gently whipped cream to create a luscious, airy texture. Remember not to overmix! 3. Soaking the Savoiardi Cookies: The secret for an impeccable tiramisu is in the cookies, perfectly dipped in strong Italian espresso – not too dry and not too soggy. Dip the savoiardi into the coffee mixture for about 2-3 seconds, or if using ladyfingers, one second. You want them moist but not soggy, ensuring a delicate balance that lets the flavors meld without compromising the structure of your tiramisu.

How to assemble your tiramisu’:

You can make tiramisu in a casserole or baking dish, or you can prepare it in individual goblets for a touch of elegance and easy serving. The choice is yours. With the ingredients listed below, you can make 4 large or 6 medium individual servings or one around a 9-inch square dessert.

How to store:

While tiramisu can be enjoyed immediately if served in individual cups, its flavors deepen and meld beautifully with time.  For the most exquisite results, refrigerate your creation for at least 3 hours or, better yet, overnight.  This step is required if you are making tiramisu that will need slicing. This patience is rewarded with a dessert that reaches the pinnacle of flavor. Tiramisu needs to be stored in the refrigerator. Cover it securely with plastic wrap or place it in an airtight container to preserve its freshness. Tiramisu can also be frozen, but the texture may slightly change. Also if you choose to freeze, do so without the cocoa powder. Add it just before serving for that perfect finishing touch.

*Post updated in February 2024

Other Italian dessert recipes you might like:

• Authentic Italian Tiramisu
• Sicilian Cannoli
• Italian Cream Stuffed Cannoncini (cream horns)
• Pastiera di Riso (Rice and Ricotta Pie)
• Italian Olive Oil Cake with Creme Anglaise
• Torta Cappuccina Modenese (Italian Frangipane Tart)
• Italian Almond Cookies
• Ricotta Crostata with Chocolate Chips
• Italian Panna Cotta
• Italian Torta Paradiso
• Italian Torta della Nonna
• Limoncello-Ricotta Cake
• Torta Nua 

* With the quantity indicated below I prepared a 9 x 13 inches tiramisu (that I brought to my boys’ school for a teachers’ lunch) and 3 individual cups (all for me!!!). You can use around 3/4 of the amounts indicated if you’d like to prepare just the 9×13 in size: 24oz of mascarpone, 6 egg yolks, 1 cup of sugar, 1/4 teaspoon of vanilla extract, 3/4 cup of whipping cream,  8 oz of savoiardi cookies, 2 cups of coffee. Ingredients:  To make a 9 x 13 in cake, and three individual cups *

• 32 oz of mascarpone cheese (I used 4 packages of the Trader Joe’s mascarpone)
• 8 egg yolks
• 1 and half cups of sugar
• 1/2 teaspoon of vanilla extract
• 1 cup of whipping cream
• about 10 oz savoiardi cookies
• About 2.5 cups of coffee (I used Italian espresso)

Preparation time: 30 minutes, plus two hours or more of refrigeration Directions: Step 1: Prepare the coffee and let it cool down to room temperature. In a large bowl, blend the egg yolks and the sugar.