Authentic Italian Recipes from Italy




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     Tiramisu Header

   Tiramisu Photo
Category: Desserts
Servings: 4 - 8
Total time: 30 min + 1 - 12 hrs refrigeration time
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients (we are using whipping cream in this recipe to avoid the risk of  raw eggs which are traditionally used in tiramisu)

- 1 package Savoiardi or Pavesini cookies

- 2 cups fresh espresso or very strong American coffee

- 1 pint whipping cream

- 1 large container mascarpone cheese (17 ounces)

- 1 teaspoon vanilla extract

- 5 tablespoons sugar, divided

- 1 tablespoon Cointreau


1.  In a mixing bowl, add the vanilla, whipping cream and 3 tablespoons of sugar. Beat on high speed until the cream forms soft peaks. Using a spatula, fold in the mascarpone cheese until the mixture is thoroughly combined and smooth.

2.  In a separate bowl, add the espresso, Cointreau and 2 tablespoons of sugar. Mix all ingredients well and ensure the sugar dissolves in the coffee.

3.  To assemble the tiramisu, one by one, dip the Savoiardi cookies briefly in the espresso mixture and place them in a single layer in a serving dish. Do not dip the cookies into the espresso for too long or they will soften too much.




4.  Once the first layer of espresso-dipped cookies fills the bottom of the serving dish, spread an even layer of the mascarpone and whip cream mixture over the top of the cookies. The mascarpone layer should be just enough to cover the dipped cookies thoroughly.

5.  Repeat steps 3 and 4 until you have created at least 3 layers of espresso-dipped cookies. Top the final layer of cookies with the mascarpone mixture.

6.  Cover the serving dish and refrigerate for 1 hour to overnight to set the tiramisu.


- To garnish the top of the tiramisu, you can grate chocolate over the top or sprinkle the top with cocoa powder.

- Tiramisu is always better after 12 hours in the refrigerator. It allows the flavors to blend together.

- Grand Marnier or triple sec can be substituted for Cointreau in this recipe.