"When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine. This is the only Tiramisu recipe I have ever made, I found it so good I didn't need to seek out another. It is very simple and can be made in the morning for dinner. It is my most popular dessert and is requested by my friends often. Cook time is minimum refrigeration time. I have no idea which book this came from. Many people have commented that the level of sugar in this recipe is too low. I wonder if they are using caster (superfine) sugar or just regular? Superfine will fill a 1/4 of a cup more than regular would. Of course, it could just be personal taste and that's okay too."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Nicole H. photo by Nicole H.
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
2hrs 30mins
6 glasses


  • 2 -3 cups strong plunger espresso coffee, cooled to room temp
  • 3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
  • 2 eggs, separated
  • 14 cup caster sugar
  • 250 g mascarpone cheese
  • 1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or hi)
  • 250 g ladyfingers (savoiardi)
  • cocoa powder, for dusting


  • Put the egg yolks and sugar in a large bowl.
  • Beat with electric mixers until the mixture goes pale and thick.
  • Add mascarpone and beat until combined.
  • It does not matter if it is marbled slightly.
  • Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
  • I use a spatula, but you could use a metal spoon.
  • Do not beat!
  • Beat the egg whites to soft peaks in a perfectly clean metal bowl.
  • If there is any grease, they won't whip properly.
  • Make sure you rinse and dry your beaters well.
  • Fold the whites into the cream.
  • It is very important to retain as much air as possible.
  • For serving you can use a big dish or individual glasses.
  • If using a big dish: Put the coffee and liquer in a bowl.
  • Dip biscuits in coffee one at a time.
  • Drain well.
  • Layer in your dish, covering the whole bottom.
  • Place half of the mascarpone mix on top and spread out.
  • Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
  • Smooth surface.
  • Dust with cocoa.
  • Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
  • If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Questions & Replies

  1. Desserts are really not my forté, but I have made this with great success! Can I double the recipe and get the same result? Can I freeze it without the cake getting watery once thawed?
  2. Recipe calls for 6 glasses. How large a pan should be used - 8x8? Thanks.
  3. Can anyone tell me what 250 g of mascarpone equates to in ounces, and approximately how many ounces 250 g lady fingers would be? Thanks


  1. This tiramisu is truly amazing. Contrary to the opinion of others, the 1/4 c. of caster sugar was the perfect amount, and I can't imagine adding more. One thing I did do, was, for the bottom layer, dipped only the top half of the ladyfingers, keeping the bottom dry, and, occasionally, if I saw that a layer had too much liquid, just added a dry layer of ladyfingers. Quite the perfect tiramisu, thanks Syrah. (By the way...the reason everyone's ladyfingers are "falling apart" is because Italian ladyfingers, savoiardi, are hard cookies that soften when dipped, as opposed to the soft kind that you can get from the grocery store's bakery section. Personally, I prefer the soft kind.)
  2. I'm italian, and my town is just some miles from the place where this recipe was invented. The Syrah's recipe is quite right. I would just add two hints: 1- good quality mascarpone and strong coffee are mandatory. 2- NEVER, NEVER ... NEVER eat tiramisu before 24h. I repeat ... NEVER. The taste is awful compared of what it can be after a night in the fridge. Ciao
  3. Wish I could personally say this was delicious but I can not.. (this time). <br/>Made this for a family summer party and didn't even get a taste! I was told it was soooo good !! Next time, and there will be a next time....<br/>I used a small blender to make regular sugar finer, then I measured it.<br/>Used 3 pkgs. of 12 lady fingers and made only 2 cups of very strong instant coffee.<br/>Added a little more Kamora coffee liqueur to coffee than called for. Kamora is a very close second to Kahlua in my opinion. Brushed/dabbed on the lady fingers. Thank you Sassy..
  4. I've tried a number of tiramisu recipes and this is my current favorite. I did find that 2 cups coffee is a bit too much since just a quick dip is needed or the ladyfingers come apart. I used instant espresso coffee (Medaglia D'Oro) and homemade "Kahlua" and more than the 3 Tbs. called for - how much I'm not sure, just a couple of glugs. Even more would have been good. I also used grated bittersweet chocolate between each layer and on the top rather than the cocoa. Thanks, Syrah, for the recipe.
  5. An excellent recipe. The only suggestion I have is don't soak the lady fingers too much in the coffee or you get a soggy mess. I did that once with tiramisu. You don't you all the coffee in the recipe or I didn't anyway. I just dipped it in once and not for too long and it worked fine.


  1. Excellent recipe for tiramisu. I've also used this recipe to make strawberry tiramisu by subbing cooked fresh strawberry puree for the coffee, and cream cheese for the mascarpone.
  2. Not a fan of lady fingers --the cost and the taste (or lack of taste.) Years ago I started making this using Lotus Biscoff cookies instead. The flavor and slight crunch texture is fantastic. Careful with the soaking in coffee though-just quick dip on one side or they'll fall apart! (Note: others said to make a day in advance--this is true. Also, I usually use a chocolate flavor liqueur, although I don't think it matters much)
  3. amounts.
  4. Made this last night for the Super Bowl game and it was absolutely perfect. I could not find lady fingers at my supermarket so I made the lady fingers in the Recipe #305501. <br/>I pulsed granulated sugar in a food processor and used about 1/3 cup. I used coffee flavored vodka for the liqueur. Instead of freshly brewed coffee I used a high quality instant coffee 2 tablespoons per 2 cups of boiling water. I made individual desserts in wine goblets and quite frankly this dessert made me a rock star! Thanks Syrah.
  5. Excellent! But it really should be made at least one day in advance. I served it after only 2 hours of refrigeration and it was good but the next day it was noticeably much better! I used frangelico instead of tia maria and I quickly dunked each lady finger in the espresso mixture for less than 1 second each and had no problems with over soaked pastry. Thanks for posting!


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