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Authentic Tiramisu

Authentic Tiramisu: The only recipe you’ll ever need!

Authentic Tiramisu: A blend of eggs and creamy mascarpone layered with espresso-soaked lady fingers, shaved chocolate and cocoa powder. This recipe comes together in a pinch with only a few ingredients and using basic baking equipment. It’s the best no-bake dessert you’ll ever make!

The Mascarpone Mixture

Chances are if you’ve looked at other Tiramisu recipes out there, you’ll find several that cook the eggs, and others that omit eggs altogether. Authentic tiramisu is truly a no-bake dessert, where the eggs are chemically “cooked” by being vigorously whisked with sugar.

The mascarpone mixture is made by whisking the egg yolks and whites separately, each with half of the sugar. Mascarpone is stirred into the yolk mixture, and the stiffened egg whites are then folded in.

The Espresso-Soaked Ladyfingers

Authentic tiramisu recipes involve soaking ladyfingers in espresso mixed with either rum, amaretto, or marsala wine. You may also substitute any coffee-based liquor. In this recipe, Disaronno amaretto liquor is used, pairing a bold, nutty flavor with espresso and cocoa. I’ve also found dark, spiced rum to work well in this recipe.

Assembling the Tiramisu

The Tiramisu consists of 4 layers of the mascarpone mixture and 3 layers of soaked ladyfingers dusted with chocolate shavings and cocoa powder. I strongly advise measuring the weight of the mascarpone mixture and dividing it as evenly as you can, to avoid running out before reaching the top. Since most square pans have a wider top rim, I typically save a little bit extra mascarpone mixture for the top layer.

When soaking the lady fingers, keep in mind that they absorb liquids very quickly! I recommend soaking the bottom layer of ladyfingers the least (2 seconds each) to ensure a study base to the tiramisu. The second and third layers can be soaked a bit longer, for 3 seconds each.

Equipment needed

  • 8×8 Square baking dish
  • Fine zest grater
  • Powdered sugar shaker
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Authentic Tiramisu

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  • Author: Amy @ The Pastry Blog
  • Total Time: 30 minutes
  • Yield: 9 servings 1x


Units Scale
  • 4 oz (126 ml) amaretto liquor, such as Disaronno
  • 20 oz espresso cold brew
  • 1/2 tsp pure vanilla extract
  • 150 g granulated sugar, separated
  • 6 large eggs (300 g), separated
  • 450 g mascarpone cheese
  • 400 g ladyfingers (39 ladyfingers, about 2 packages)
  • 10 g dark chocolate, for shaving (from a bar, not chips)
  • Cocoa powder, for dusting


  1. In a medium bowl, combine the amaretto liquor, espresso, and vanilla extract and set aside.
  2. Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a stand mixer.
  3. Vigorously whisk half of the sugar with the egg yolks until thick and pale in color. 
  4. In the bowl of a stand mixer using a whisk attachment, whip the remaining half of the sugar with the egg whites on medium-high speed until stiff peaks form, about 2 minutes. 
  5. Whisk the mascarpone into the yolk mixture until combined.
  6. Fold a small amount of the egg white mixture into the mascarpone mixture to lighten it up, then gently fold in the rest.
  7. Sift a layer of cocoa powder at the bottom of an 8×8 square baking dish. 
  8. Measure the total weight of the mascarpone mixture. Divide the total weight to determine the amount to use for each of the 4 layers, reserving a bit extra for the top layer.
  9. Spread an even layer of the egg/mascarpone mixture onto the bottom of the dish.
  10. Carefully dip each ladyfinger into the espresso mixture for 2-3 seconds. Place the soaked ladyfingers into the baking dish and on top of the mascarpone mixture in an even layer. 
  11. Sift a layer of cocoa powder on top of the ladyfingers, then grate a thin layer of chocolate on top of the cocoa powder.
  12. Repeat the layers shown above, ending with a layer of the mascarpone mixture on top. Sift a final layer of cocoa powder on top of the Tiramisu.
  13. Cover and refrigerate for 12 hours prior to serving.
  • Prep Time: 30 minutes

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