Craving a classic Italian dessert that always impresses? Tiramisu is the answer! This creamy, coffee-flavored, and lightly boozy dessert is a worldwide favorite. In this article, I’ll guide you step-by-step through my tiramisu recipe—perfect for special occasions or simply to treat yourself. I even offer two versions: an individual one, ideal for solo indulgence, and a family-sized one, perfect for sharing.

Ingredients and Preparation: The Complete List

To succeed with your tiramisu, it’s essential to have all the ingredients ready. Here’s the full list with precise details for optimal preparation:

This recipe should yield one large tiramisu and 2–3 smaller ones (like those I served in my video).

For the coffee:

300–400 ml strong espresso
50 ml dark rum (optional but recommended for flavor!)

For the ladyfingers:

24–32 ladyfinger biscuits (about 200–300 g)
Enough coffee-rum mixture to soak the biscuits

For the mascarpone cream:

6 egg yolks
180 g cane sugar
60 ml dark rum (or other alcohol of your choice)
500 g mascarpone cheese
250 ml whipping cream (35%)

For finishing:

Cocoa powder, for generous dusting

Essential Equipment: What You’ll Need

Good tiramisu requires the right tools. Here’s what you’ll need:

An espresso machine (or a stovetop Italian coffee maker)
Individual molds or one family-sized dish
Two large mixing bowls
An electric mixer (or a whisk)
A spatula
A rubber spatula (maryse)
A saucepan for the double boiler (bain-marie)

If you don’t have an electric mixer, a manual whisk will do—though it’ll take more effort! For kitchen gear, feel free to check out my online shop.

Step 1: Prepare the Perfect Coffee

Coffee is the soul of tiramisu. It must be strong and aromatic.

Brew a strong espresso with your machine.
Pour the hot coffee into a shallow dish.
Add the dark rum (if using) and mix.

Adding rum enhances the coffee flavor and brings a warm note to the dessert. You can use Cuban rum as I do, or any good-quality dark rum. For a non-alcoholic version, replace rum with coffee extract or flavored syrup.

Traditionally, tiramisu is made with amaretto, a sweet Italian almond liqueur. I prefer dark rum for its deep, warm flavor, but feel free to stick to the classic if you want authenticity!

Step 2: Prepare the Zabaione, the Creamy Base

Zabaione is a custard made from egg yolks, sugar, and alcohol, cooked over a double boiler. It gives tiramisu its silky texture and rich taste.

Separate egg whites and yolks. Freeze whites (they’re useful for other recipes).
In a bowl, whisk yolks and cane sugar until pale and frothy.
Add the rum and mix.
Place the bowl over a saucepan of simmering water (double boiler).
Whisk constantly until the mixture thickens and reaches about 50°C (122°F). You’ll know it’s ready when you can’t hold the bowl comfortably with bare hands.
Remove from heat and let the zabaione cool slightly.

Note: I use 180 g sugar for a slightly sweeter profile, but you can reduce to 120 g for a more balanced sweetness like traditional Italian zabaione.

Step 3: Make the Mascarpone Cream

The mascarpone cream combines mascarpone, zabaione, and whipped cream. It should be light and airy.

In another bowl, soften the mascarpone with a spatula.
Add the cooled zabaione and gently mix.
In a third bowl, whip the 35% cream until firm peaks form.
Fold the whipped cream gently into the mascarpone-zabaione mixture, lifting to keep it airy.

Traditional tiramisu doesn’t include whipped cream—only mascarpone and zabaione. I add whipped cream for a lighter, airier texture and a modern twist.

Step 4: Soak the Ladyfingers

Ladyfingers must be soaked in coffee, but not too much, so they keep their texture.

Cut the biscuits to fit your molds.
Quickly dip each biscuit in the coffee, flipping it once.
Arrange the soaked biscuits at the bottom of the molds, adjusting to cover the surface completely.

Tiramisu is just the start if you love creamy desserts! You should also try our Strawberry Tiramisu for a fruity twist, or this ultra-indulgent Chocolate Mousse. For more Italian inspiration, explore our Ricotta and Spinach Stuffed Shells — savory, but just as comforting.

Let the espresso cool slightly before dipping the biscuits—hot coffee can damage them and ruin your tiramisu’s texture.

For individual molds, cut biscuits in half for easier assembly. For the family dish, use whole biscuits and cut as needed to fill gaps.

Step 5: Assemble the Tiramisu

Assembly is the final step but crucial for a perfect result.

Spread a layer of mascarpone cream over the soaked biscuits.
Repeat, alternating biscuit and cream layers, ending with a cream layer.
Smooth the surface with a spatula.
Generously dust cocoa powder on top.
Refrigerate for at least 8 hours, ideally overnight.

This resting time allows flavors to develop and the tiramisu to set perfectly.

Unmolding and Presentation: The Final Touch

Before serving, carefully unmold your tiramisu.

Run a thin knife along the edges of the mold to loosen the dessert.
Invert the mold onto a serving plate.
Dust with cocoa powder again if needed.

For a polished look, use a spatula to smooth the edges and create a professional finish.

Variations and Substitutions

Tiramisu is a flexible dessert. Here are some ideas to mix things up:

Alcohol-free: Replace rum with coffee extract, non-alcoholic amaretto, or flavored syrup.
Chocolate: Add chocolate chips to the cream or sprinkle grated chocolate on top.
Fruits: Fold in fresh berries or candied fruit pieces.
Spiced: Swap ladyfingers for speculoos cookies for a spiced version.

Storage

Tiramisu keeps in the fridge for 2 to 3 days. Avoid freezing as it can ruin the texture.

Tips for Success

Use high-quality ingredients.
Don’t soak the biscuits too long, or they’ll get soggy.
Whip the cream well for a light texture.
Be patient and let the tiramisu rest enough in the fridge.
Adjust sugar and alcohol to your taste.

Ingredient Substitutions

If you’re missing something or have dietary restrictions:

Mascarpone: Substitute with creamy ricotta, cream cheese, or strained Greek yogurt.
Ladyfingers: Use boudoirs, dry biscuits, or even sponge cake slices.
Rum: Replace with vanilla extract, almond extract, or flavored syrup.

Frequently Asked Questions (FAQ)

Can I make tiramisu ahead of time?
Yes! It’s even better after resting overnight in the fridge.

Is it safe to use raw eggs?
If concerned, use pasteurized eggs or cook the zabaione to a higher temperature to kill bacteria.

How to prevent tiramisu from becoming too watery?
Make sure the mascarpone is well drained and don’t soak biscuits too long in coffee.

Share Your Creations!

I hope you enjoy this recipe and feel inspired to make your own homemade tiramisu. Share your photos and comments on social media using #TiramisuMichelDumas!

For more delicious dessert ideas, visit my website www.micheldumas.com. Follow me on Facebook, Instagram, and TikTok to keep up with my culinary adventures. And don’t forget to subscribe to my YouTube channel for new recipes every week.

See you soon for more tasty adventures!

More Classic and Creamy Desserts to Try

Strawberry Tiramisu — fresh, fruity, and perfect for spring or summer.
Ultra-Rich Chocolate Mousse — intense chocolate flavor with a light, airy texture.
No-Churn Dark Chocolate Ice Cream — creamy and rich, no machine needed.
Bakery-Style Double Chocolate Muffins — perfect for chocolate lovers.
Fudgy Nutella Brownies — homemade Nutella + brownies = magic.

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Homemade Tiramisu: Easy and Foolproof Recipe

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Prep Time 30

Cooking Time 10

Resting Time 8

Category Dessert

Cuisine Italian

Portions 4 people

Calories 400 kcal

Ingredients

For the coffee:

300 –400 ml strong espresso
50 ml dark rum optional, but recommended for flavor!

For the base:

24 –32 ladyfinger biscuits about 200–300g
Enough coffee-rum mixture to soak the biscuits

For the mascarpone cream:

6 egg yolks
180 g cane sugar
60 ml dark rum or another alcohol of your choice
500 g mascarpone cheese
250 ml 35% whipping cream

For topping:

Unsweetened cocoa powder for generous dusting

Instructions

This recipe yields one large tiramisu and one or two smaller individual ones (like those shown in my video).

Prepare the Coffee:

Brew a strong espresso using your espresso machine.
Pour the hot coffee into a shallow dish.
Add the dark rum (if using) and stir well. (Traditionally, tiramisu uses amaretto, an Italian almond liqueur, but I prefer dark rum for its deep, warm flavor.)

Make the Zabaione (Egg Custard Base):

Separate the egg whites and yolks. Freeze the whites for another recipe.
In a large bowl, whisk the yolks with the cane sugar until the mixture is pale and frothy.
Stir in the dark rum.
Place the bowl over a pot of simmering water (double boiler/bain-marie).
Whisk constantly until the mixture thickens and reaches about 50°C (122°F). You’ll know it’s ready when the bowl becomes too hot to hold barehanded.
Remove from heat and let it cool slightly.

Make the Mascarpone Cream:

In a separate bowl, soften the mascarpone with a spatula.
Gently fold in the cooled zabaione.
In a third bowl, whip the 35% cream until stiff peaks form.
Carefully fold the whipped cream into the mascarpone-zabaione mixture, lifting gently to keep it airy. (Traditional tiramisu doesn’t include whipped cream, but I add it for a lighter, fluffier texture.)

Soak the Ladyfingers:

Cut the ladyfingers to fit your dishes (either one 20×30 cm dish or 6 to 8 individual serving glasses).
Quickly dip each biscuit into the coffee, turning once to coat both sides.
Arrange the soaked biscuits to fully cover the bottom of your dish or glasses.

Assemble the Tiramisu:

Spread a layer of mascarpone cream over the soaked biscuits.
Repeat the layers, alternating biscuits and cream, finishing with a layer of cream on top.
Smooth the surface with a spatula.
Generously dust the top with cocoa powder.
Chill in the refrigerator for at least 8 hours, ideally overnight.

Video

Notes

Tips for Success

Use high-quality ingredients.
Don’t soak the biscuits too long, or they’ll get soggy.
Whip the cream well for a light texture.
Be patient and let the tiramisu rest enough in the fridge.
Adjust sugar and alcohol to your taste.

Ingredient Substitutions

If you’re missing something or have dietary restrictions:

Mascarpone: Substitute with creamy ricotta, cream cheese, or strained Greek yogurt.
Ladyfingers: Use boudoirs, dry biscuits, or even sponge cake slices.
Rum: Replace with vanilla extract, almond extract, or flavored syrup.