What is the secret to good tiramisu?

The real secret lies in balance and technique . Use quality mascarpone, brew strong espresso, don’t oversoak your ladyfingers, and let it chill overnight. Also, folding ingredients gently is key—don’t overmix. Tiramisu is all about layering flavors and textures with care.

What is the best liquor to use in tiramisu?

Marsala wine is traditional, offering a subtle sweetness and depth. For modern twists, dark rum or Kahlúa are popular. Use 1–2 tablespoons in the espresso mix—not more. Too much liquor can overpower the delicate cream flavor in the best tiramisu recipe .

Do Italians use heavy cream in tiramisu?

No , authentic Italian tiramisu uses whipped egg yolks and mascarpone without cream. However, in the U.S. and other adaptations, heavy cream is often added for a lighter, fluffier texture. It’s not “wrong”—just modern. Curious how American spins differ from Italian classics? Learn more about the difference in creamy cheesecakes .

What makes good tiramisu?

Good tiramisu: Uses high-quality ingredients Has distinct layers Isn’t soggy Is rich but not heavy Balances sweetness with bitterness Has a creamy texture without being runny When done right, it melts in your mouth and hits all the right notes.

What not to do when making tiramisu?

Avoid these common pitfalls: Over-soaking ladyfingers Using cold eggs (they won’t whip properly) Skipping chill time Substituting mascarpone with cream cheese (changes flavor and texture) Using sweetened coffee Follow the structure of the best tiramisu recipe , and you’ll avoid these traps easily.

The Best Tiramisu Recipe Ever – 7 Pro Tips for Rich, Creamy Perfection

Name: The Best Tiramisu Recipe
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 6 large egg yolks; ¾ cup granulated sugar; 16 oz mascarpone cheese; 1½ cups heavy cream (optional for lighter texture); 2 cups brewed espresso (cooled); 2 tablespoons Kahlúa, Marsala wine, or dark rum (optional); 1 package Italian ladyfingers (Savoiardi); Unsweetened cocoa powder (for dusting); Optional: dark chocolate shavings for topping

The Best Tiramisu Recipe

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This is the best tiramisu recipe you’ll ever try—rich mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa powder. Classic Italian flavor made simple for home cooks.

Author: Amelia
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes (includes chilling)
Yield: 8 servings
Category: Dessert
Method: No-bake
Cuisine: Italian
Diet: Vegetarian

Ingredients

6 large egg yolks
¾ cup granulated sugar
16 oz mascarpone cheese
1½ cups heavy cream (optional for lighter texture)
2 cups brewed espresso (cooled)
2 tablespoons Kahlúa, Marsala wine, or dark rum (optional)
1 package Italian ladyfingers (Savoiardi)
Unsweetened cocoa powder (for dusting)
Optional: dark chocolate shavings for topping

Instructions

In a double boiler, whisk egg yolks and sugar together over simmering water until thick and pale. Remove from heat and let cool.
Fold mascarpone into the egg mixture until smooth.
In a separate bowl, whip heavy cream to stiff peaks (if using), then gently fold into mascarpone mix.
Combine espresso and liquor in a shallow dish. Dip each ladyfinger briefly (do not soak) and place into a 9×9″ dish in a single layer.
Spread half the cream mixture over the ladyfingers.
Repeat with a second layer of dipped ladyfingers and remaining cream.
Cover and refrigerate at least 6 hours or overnight.
Dust with cocoa powder and garnish with chocolate shavings before serving.

Notes

For traditional Italian tiramisu, skip the heavy cream and use only whipped mascarpone and egg yolks.
Ladyfingers must be dipped quickly—just a second per side—to avoid sogginess.
Best when made a day ahead.
Store leftovers refrigerated for up to 3–4 days.
Freezes well in portioned slices (wrap tightly).

Find it online: https://recipesbyamelia.com/the-best-tiramisu-recipe/