Tiramisù
If you've got mascarpone cheese, strong espresso coffee and lady fingers, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm lady fingers from the ingredient list, so we make no dietary claim for this recipe.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Brew the espresso and pour it into a shallow dish to cool to room temperature, as hot coffee would make the biscuits collapse.
- Using clean, dry beaters, whisk the 2 egg whites with a pinch of salt to stiff peaks in a spotlessly clean bowl, then set aside.
- In a separate large bowl beat the egg yolks with the sugar until pale, thick and creamy, then add the mascarpone and beat gently just until the mixture is smooth.
- Fold the whisked egg whites into the mascarpone mixture in two or three additions with a metal spoon, keeping the mixture light and airy.
- Dip each lady finger briefly into the cooled espresso, turning once so it absorbs coffee but does not turn soggy, then arrange a single layer in the base of a serving dish.
- Spread half the mascarpone cream over the soaked biscuits, add a second dipped biscuit layer and finish with the remaining cream, smoothing the top.
- Cover and chill in the fridge for at least 4 hours, preferably overnight, then dust generously with sifted cocoa powder just before cutting into 4 portions to serve. Note that this dessert contains raw egg, so use the freshest pasteurised eggs and keep it refrigerated.
You'll use: Large pot · Whisk
Ingredient substitutions
- Mascarpone
- cream cheese softened with a little cream
Tips & common questions
How long does Tiramisù take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of mascarpone?
Try cream cheese softened with a little cream. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Tiramisù suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tiramisù is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Dolce Tiramisù monoporzione.jpg by Anna.Massini, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.