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Classic tiramisu

Classic tiramisu

Classic tiramisu is one of those desserts that we all love. Tiramisu is something simple because it is basically a layer dessert. These layers are made with lady fingers or with a lady finger like cake, mascarpone cheese and coffee syrup with some sort of liquor. To finish it up, you add some sugarfree cocoa powder and it’s ready!

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The ultimate tiramisu recipe

Tiramisu then, is something easy and wuick to make when you have the parts of it already made, and ready to use. They sell lady fingers or lady fingers type cake in lots of supermarkets or specialized shops, so if you fin these, this recipe will be even easier to make. But just in case you cannot find these, you can easily make thm at home. In this recipe, we show you how to make the cake at home, as a whole cake, instead of the lady fingers, to get the same amount of cake in every bite. But if you want to make it in lady fingers shape, you can put the batter in a big pastry pipping bag with a round big pipping tip and form the lady fingers on a baking sheet lined with parchment paper (if you do this, you have to take into account that the baking time will be shorter, because of the size of the lady fingres).

So, if you find lady fingers ready to be used, you have no excuses, and you don’t either even if you have to make them, because the cake is really easy to make and the result is just too good for such a small amount of work.

Once you have the cake layer, the next step is just adding the mascarpone layers, coffee syrup, and that’s pretty much it. It is really easy.

Now, I have to mention that our reipe, just like the original tiramisu recipe, calls for coffee. We use rum, but the authentic thing to use is amaretto liquor, which, along with the cocoa powder, gives that peculiar sort of bitter flavor, which goes great with the mascarpone cheese. But in case you are making this recipe for kids, you can just skip it, no problem.

If you like italian desserts, you have to go see our panna cotta recipe! YUM.


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Prep Time 20 mins
Cook Time 15 mins
Refrigerating time: 2 hrs
Total Time 2 hrs 35 mins
Servings 8


For the bicsuit:

  • 6 eggs separated
  • 1/2 C + 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 C all purpouse flour sfted
  • 1/2 tsp salt

For the coffee syrup:

  • 1 C water
  • 1/2 C sugar
  • 4 tsp instant coffee
  • Rum to taste

For the cream:

  • 2 egg yolks
  • 1/4 C sugar
  • 13.5 oz (380 gr) cream cheese softened
  • 1/4 C sour cream
  • 1/2 C confectioners sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 C whipping cream

To assemble:

  • Cocoa powder
  • Grated chocolate


For the biscuit:

  • Preheat the oven to 350°F (180°C). 
  • Separate the eggs, and place the whites in a big bowl, that has to be dry and clean; and the yolks in another bowl which then you´ll cover with plastic wrap so that it doesn´t curd. Set aside until needed. 
  • Using a mixer, beat the egg whites with half of the sugar for 4 minutes until peaks form. 
  • In a different bowl, beat the egg yolks with the rest of the sugar and vanilla until the mixture turns fluffy, lighter in color and a number eight can be formed with the string of batter without breaking.
  • Incorporate the egg whites to the beaten egg yolks using a rubber spatula, doing a circular motion, from the outside in until everything is well combined.
  • Carefully incorporate the sifted flour and salt in three different additions and mix.
  • Pour the mixture into two separte rectangular or square molds lined with parchment paper and spread using a spatula. 
  • Bake at 350°F (180°C) for 15 minutes or until the cake starts turning golden brown on the sides. 
  • Let it cool down completely before using. 

For the coffee syrup:

  • In a small pot, boil toguether water and sugar for about 5 minutes.
  • While it´s still hot, pour in the instant coffe.
  • Once is room temperature, add the rum and set aside.

For the cheese filling:

  • Beat egg yolks and granulated sugar in a metal bowl over a pot of barely simmering water until the mixture is pale yellow and almost tripled in volume.  Remove from heat and allow to cool for a couple of minutes.
  • In a separate chilled bowl, whip the heavy cream using a hand mixer until soft peaks form.
  • In another bowl, cream toguether the cream cheese, sour cream, powdered sugar, vanilla extract and salt. Add the yolks mixture and beat until fluffy.
  • Then, carefully incorporate the whipped cream to the cream cheese mixture and mix.
  • Put in the fridge until needed. 

To assemble:

  • Place one of the cakes on the bottom of the mold you will be using to present the tiramisu in and brush it with half of the coffee syrup. Then spread half of the cream cheese filling. 
  • Repeat the pervious step to finish it all off with a cream cheese mixture layer.
  • Decorate the tiramisu topping it with cocoa powder and or shaved chocolate.
  • Refrigerate for at least 2 hours prior to serving. 
Tried this recipe?Let us know how it was!
Classic tiramisu recipe

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