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Slice of the Best Tiramisu

The Best Tiramisu

Light, creamy, with a hint of coffee, the perfect sweet treat to finish off any meal! Needs to be chilled at least 6-8 hours, or overnight is even better!
Prep Time 40 mins
Cook Time 5 mins
Resting Time 12 hrs
Total Time 45 mins
Course Dessert
Cuisine Italian
Servings 12


  • 1 Medium Baking Dish - 3-4 inches deep 9x9 or 10.5x7


  • 1 6.5oz 24-30 count pkg Lady Fingers or Savoiardi Biscuits
  • 2 Large Eggs, separated
  • 1 cup Heavy Whipping Cream
  • 8 oz Mascarpone , good quality brand (thick)
  • 1/2 cup Caster Sugar (superfine)
  • 1/2 tsp Vanilla Extract
  • 1 1/2 cups Prepared Espresso or Strong Black Coffee, hot
  • 2 1/2 Tbsp Kahlua Liqueur
  • 1/8 tsp Kosher Salt
  • Unsweetened Cocoa Powder, for dusting


  • Brew the coffee or espresso, transfer to a shallow dish, and whisk in the Kahlua. Divide the ladyfingers in half (if not already packaged into two equal groups), set half of them aside. Dip each lady finger quickly into the coffee, making sure to coat both sides. Do not let the biscuits soak. Arrange evenly in a single layer on the bottom of the baking dish. Stop when you have a complete layer.
  • With the whisk attachment of a handheld or stand mixer, beat the mascarpone cream and vanilla extract together on medium speed until smooth. Transfer to a large mixing bowl and set aside.
  • Using a double-boiler (or small pot of water with a heat-proof bowl sitting on top - do not let bottom of the bowl touch the water) on low-medium heat, whisk the egg yolks and 1/4 cup caster sugar for 4-5 minutes. Be sure to keep the heat low so the eggs do not cook, just until it becomes slightly foamy. Remove from heat and whisk into the mascarpone cream mixture until well combined.
  • With a clean mixing bowl, whip the heavy cream using the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes. Peaks will not be quite considered soft/loose or stiff, somewhere in between. Fold the whipped cream into the mascarpone mixture until combined.
  • With a clean bowl and whisk attachment, beat the egg whites, and salt together on medium-high speed until foamy, about 1 minute. Add in the remaining 1/4 cup caster sugar, and beat on high speed until stiff peaks form, about 4-5 minutes. Be careful not to over-mix, as egg yolks can dry out. Fold egg white mixture into mascarpone cream until well incorporated.
  • Spread half of the cream mixture over the layer of coffee-dipped ladyfingers.
    Dip the remaining half package of lady fingers into the espresso/coffee Kahlua mixture, making sure not to let them soak. Work quickly to create another single, even layer.
    Spread the remaining mascarpone cream mixture evenly over the top.
  • Refrigerate uncovered for 2-3 hours. Sift, or lightly sprinkle with a sieve, a complete layer of cocoa powder over the surface of the cream. Ensure the rim of the baking dish has been wiped clean. Cover, being careful not to smear the surface, and refrigerate overnight (or 6-8 hours minimum).
    Optionally, you can freeze the tiramisu for 30-45 minutes prior to serving to shorten the chilling time by an hour or two. This will also allow for cleaner, more even cuts to the tiramisu when serving.


*The egg yolks are gently cooked for 4-5 minutes, if you have raw egg concerns - purchase pasteurized eggs which are safer to consume raw.
*Ladyfingers, Mascarpone Cream, and Caster Sugar were all easy to find at Whole Foods, and of excellent quality.
*Leftovers can be stored in the refrigerator for up to 3 days.
Keyword Best Tiramisu Recipe, Coffee Desserts, Copycat Olive Garden Tiramisu, Easy Tiramisu, Espresso, Italian Desserts, Ladyfingers, Tiramisu with Cream