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Tiramisù Recipe

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How to Make Tiramisù – Italy’s Favorite Dessert

For a quick and easy dessert, look no further than tiramisù. This beloved Italian classic is fun to make and even more delightful to eat. Impress your friends with our authentic recipe for this coffee and mascarpone dolce.

Watch our Foodie Sisters in the Kitchen episode on how to make tiramisù from scratch. Benedetta and Valeria share and prepare their family tiramisù recipe. Enjoy!


Ingredients (Serves 4)

  • 250 g (8.8 oz) mascarpone
  • 200 g (7 oz) heavy cream
  • 4 medium eggs
  • 114 g (4 oz) white sugar
  • 34 g (1.2 oz) water
  • Ladyfinger (savoiardi) biscuits
  • Espresso coffee
  • Cocoa powder


  1. Prepare the Coffee:
    • Make a strong espresso using a moka coffee maker.
    • Pour it into a bowl and let it cool.
  2. Separate the Eggs:
    • Separate the egg yolks from the egg whites into two bowls. Set the egg whites aside, as you will only need the yolks.
  3. Pasteurize the Egg Yolks:
    • In a pan, combine the sugar and water. Heat over medium fire until it turns into a transparent syrup.
    • Using a cooking thermometer, monitor the syrup temperature. When it reaches 121°C (250°F), it is ready. Be careful because it’s very hot!
    • Whisk the egg yolks with an electric mixer and slowly pour the hot syrup in a thin stream. Continue whisking until the egg yolks become thick, creamy, light yellow, and full of air bubbles.
  4. Combine with Mascarpone:
    • Gently fold the mascarpone into the egg mixture until well combined.
  5. Whip the Cream:
    • In another bowl, whisk the heavy cream to semi-stiff peaks.
    • Gently fold the whipped cream into the mascarpone and egg mixture.
  6. Assemble the Tiramisù:
    • Spread a spoonful of the mascarpone mixture over the bottom of your serving dish.
    • Quickly dip the ladyfingers in the coffee (do not soak, they need to be just wet) and arrange the first layer of ladyfingers on the bottom of the dish.
    • Add a generous layer of the mascarpone cream over the ladyfingers.
    • Repeat the process with another layer of ladyfingers and cream. The top layer should be the mascarpone mixture.
  7. Finish and Chill:
    • Sprinkle a generous amount of cocoa powder on the top layer to prevent it from drying out.
    • Place the tiramisù in the fridge and chill for at least 4 hours. The longer, the better!

Join any of our cooking classes in Rome and let’s make tiramisù together!

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