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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