Today I present to you the Italian Tiramisu Recipe, an Italian dessert based on ladyfingers soaked in coffee, arranged in layers and stuffed with a mascarpone and egg cream.

Tiramisu is one of the most famous Italian desserts in the world, born in Treviso, in the Veneto region.

Delicious and easy to make is the typical dessert of the Italian tradition that is prepared on Sunday.

But I know that it is difficult to find mascarpone in other countries so I will give you some tips to better prepare the Tiramisu recipe, even without this ingredient.

At the bottom of the recipe you will find instructions for How to Pasteurize Eggs For Tiramisu

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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time30 Minutes
  • Serving8/10
  • CuisineItalian



egg (5 large egg)
granulated sugar (2/3 cup/125 grams )
mascarpone (3 cup/675 grams )


coffee (1 ¾ cups good espresso or very strong coffee)
cocoa powder (2 tablespoons unsweetened cocoa powder)
ladyfingers ( About 24 ladyfingers (from one 7-ounce/200-gram package))


1 Food processor
1 Spatula



Separate the eggs by dividing the egg whites from the yolks.

Using an electric mixer beat the egg yolks together with half sugar up to triple in volume and obtain a very light yellow color.

As soon as the mixture has become light and fluffy, and with the whisk still running, add the mascarpone, little by little. You will obtain a thick and compact cream.


Clean the whisks very well and whip in a medium bowl egg whites.

When they are frothy, pour the remaining sugar a little at a time. You have to beat the egg whites until stiff peaks.


Take a spoonful of egg whites and pour into the bowl with the mascarpone cream and mix vigorously with a spatula.

Then proceed to add the remaining part of the egg whites, mixing very gently from the bottom up.

The mascarpone cream is now ready


Prepare espresso and set aside.

Sprinkle the bottom of an 8-by-8-inch pan with 1 tablespoon of cocoa powder.

Quickly dip each ladyfinger (recipe for ladyfingers) into the espresso blend (they are quite porous and flake if left in the liquid for too long) and place rounded side up on the bottom of the pan.

Repeat using half of the ladyfingers, until you get an even layer.

Spread half of the mascarpone mixture on the ladyfingers in an even layer. Repeat with the remaining ladyfingers dipped in the espresso and the mascarpone mixture.

Sprinkle the top layer with cocoa powder.

Cover with cling film and leave to cool in the refrigerator for at least 4 hours before serving.


You can keep the tiramisu for a couple of days at most, well covered in the refrigerator. It can be frozen for about 2 weeks in the freezer.


You can add dark chocolate flakes to decorate the surface.

Sweeten the coffee according to your taste


Tiramisu in Italy has always been made with fresh eggs but for those who prefer to pasteurize the eggs before using them for this dessert, I’ll explain how to do it here.

How to pasteurize the yolks.

1) Put ¼ cup (50g) of sugar with 25ml (about 2 tablespoons) of water in a saucepan. Stir to dissolve the sugar, then bring this syrup to a boil while stirring.

It must reach temperature of 250 F (do not exceed otherwise it becomes caramel).

If you don’t have a cooking thermometer, the syrup is ready when white bubbles form on the surface.

2) In the meantime, whip the egg yolks with a planetary mixer at maximum speed.

When the syrup is hot pour over the egg yolks and continue beating at high speed. Work the cream until completely cooled (about 10 minutes). When the bowl is cold the cream is ready.

Now it’s time to add the mascarpone.

How to pasteurize egg whites

1) make a syrup with ¼ cup (50 g) of sugar and 25 ml (about 2 tablespoons) of water.

Meanwhile, beat the egg whites with the planetary mixer at maximum speed.

When they are whipping well, slowly add the hot syrup. Continue beating the egg whites until stiff for another 10 minutes.

Now the pasteurized egg whites are ready.

Add them to the mascarpone cream and keep following this tiramisu recipe

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