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slice of tiramisu on a white plate

How To Make Tiramisu

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 30 Minutes
  • Cook Time: 4 Hours
  • Total Time: 4 hours 30 minutes
  • Yield: 9-16 Servings 1x
  • Category: Dessert
  • Method: Mix
  • Cuisine: Italian


The best tiramisu you will ever make. A layer of chocolate in the middle not only adds more chocolate flavor but a fabulous crunch against the soaked ladyfingers and creamy mascarpone filling. Easily made a day ahead of your party, this is a great make-ahead dessert recipe!



  • 3 Egg yolks
  • 100 Grams (1/2 Cup) Granulated Sugar
  • 2oz (4 Tablespoons) Kahlua/ Marsala Wine
  • 1/2 Teaspoon Salt
  • 24oz Mascarpone, at room temp.
  • 6oz (3/4 Cup) Heavy Cream
  • 160z (2 Cups) Strong Brewed Coffee
  • 2 Teaspoons Espresso Powder
  • 2oz (4 Tablespoons) Kahlua/ Marsala Wine
  • 9oz Savoiardi biscuits
  • 4oz Dark Chocolate, finely chopped (chocolate chips will work)
  • 3-4 Tablespoons Unsweetened Cocoa Powder for dusting


  1. In a large bowl or in the bowl of your stand mixer whisk the egg yolks and granulated sugar. You want them to become very pale in color and fluffy- this can take anywhere between 3-5 minutes.
  2. Then add the Kahlua or Marsala Wine and salt, whisking for another 3 minutes until everything is fully combined. Add the mascarpone cream and whisk together until combined. The mixture will be nice and thick.
  3. In a separate bowl beat the heavy cream until medium-stiff peaks are formed.
  4. Gently fold half of the whipped cream and then fold in remaining whipped cream. Set the bowl aside.
  5. Melt chocolate in a bowl over a pot of simmering water or in the microwave for 20-second increments. Use a spoon or squeeze bottle to draw lines of chocolate on a wax paper lined baking sheet. Place the sheet in the fridge for the chocolate to harden.
  6. In a small bowl combine the coffee, Kahlua and espresso powder.
  7. Place each ladyfinger biscuit in the coffee mixture for 10-15 seconds* Place the biscuits in an 8" X 11" ish size dish, make sure to make an even layer- you may want to break the biscuits to fit. Place half of the mascarpone cream on top of ladyfinger layer. Add chocolate pieces, then more soaked ladyfingers and the remaining cream. Wrap in plastic wrap and chill in the fridge for at least 4 hours- 8 is preferred, or up to 2 days. Sieve cocoa powder on top of the tiramisu before serving.


*I prefer a wetter lady finger, not soggy but wet.

If you want to make this in a 9"X13" pan just multiply each ingredient by 1.25.

Keywords: how to make tiramisu, classic tiramisu recipe, the best tiramisu

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