The tiramisu recipe
for your table
Brew strong espresso and let it cool completely in a shallow dish; allow 6 cl per glass. In hot coffee, ladyfingers fall apart within seconds, while in cold coffee they hold their shape. If you want to add marsala, amaretto, or coffee liqueur, stir about 1 cl per glass into the coffee now.
Beat the egg yolks with the sugar until pale yellow and thick; allow one yolk and 15 grams of sugar per glass. Then stir in the mascarpone in two or three additions, so the cream stays smooth and doesn’t curdle. Beat the egg white until stiff in a clean bowl, then gently fold it in last.
Build the layers in the glass. Briefly dip a ladyfinger into the coffee; half a second per side is enough. Break it into pieces and lay them flat on the bottom. Add a layer of cream, then another cookie and more cream, until the glass is almost full. Smooth the top with the back of a spoon.
Cover the glasses and let them set in the refrigerator for at least four hours; overnight is better. During that time, the coffee soaks into the cookies and the cream becomes firm enough to scoop with a spoon. Sift the cocoa over them just before serving, because cocoa powder becomes moist and blotchy when it sits on the cream for hours.
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The story
Tiramisu literally means something like lift me up, referring to the combination of sugar and coffee. By Italian standards, it is a young recipe: it only appeared in the second half of the twentieth century in northern Italy, and people in Veneto and Friuli still argue over who created it. What the dessert consists of is well established: savoiardi, or ladyfingers, espresso, mascarpone, egg, sugar and cocoa. Everything beyond that, from whipped cream to speculaas biscuits, is a variation. In a glass, the recipe does not change, only the form in which you serve it.
The right glass
You spoon tiramisu from a dish onto a plate, and then everything ends up mixed together. In a glass, the structure remains intact: you can see the dark biscuit layer, the white cream above it and the cocoa as the finishing touch. The second advantage is practical, because each glass is a fixed portion. You know in advance how much you need, you can fill the glasses a day ahead and at the table you do not have to spoon anything out. A straight glass of around 25 centilitres works best, because the layers remain level in it; a stemmed coupe is the festive option and literally puts the dessert higher on the table. Smaller glasses for a bite or two can be found among the amuse glasses.
Pasabahce Elysia Amuse Glass 23.5 cl (4 pieces)
RCR Timeless Dessert Coupe 26 cl (6 pieces)
Both sets together € 56,90.
The right tools
For tiramisu, in addition to the glass, use a fine strainer to distribute the cocoa evenly over the glasses, a bar spoon that reaches the bottom of a highball glass and a jigger to measure out the splash of marsala or amaretto. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 54,80.
What do you pour with tiramisu?
With tiramisu, a sweet liqueur or sweet wine works better than something dry, because the cream is rich and the cocoa is bitter. Use the same bottle for the splash in the cream. Well-known bottles include amaretto and limoncello. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
The classic splash is Marsala, a fortified wine from Sicily, and you stir it into the egg yolks, not the coffee. If you don’t have it, amaretto, coffee liqueur or dark rum will do the same job; stick to around 1 cl per glass, because any more will make the cream too runny. Without alcohol, simply make the coffee a little stronger. A layer of grated dark chocolate between the cookies and the cream is the variation that fits best. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Take the glasses out of the refrigerator fifteen minutes before serving, so the cream is no longer ice-cold and you can taste the coffee better. Sift the cocoa over them at the last moment and add a long spoon, because you want every bite to include all the layers at once. The glasses can go straight onto the table on a shelf or serving tray.
Good to know
Why a glass instead of a dish?
Three reasons. You portion it in advance, so you know exactly how much you’re making and no one gets a corner with only cream. The layers stay in place and can be seen through the glass, something that is immediately lost when serving from a dish. And the glasses can be filled a day ahead and kept in the refrigerator, so at the table all you have to do is sift the cocoa over them.
How long should it set?
At least four hours, and overnight is better. During that time, the coffee soaks into the ladyfingers and the mascarpone cream firms up. Less than four hours and the cookies are still dry and crunchy in the middle. Longer is fine: covered, tiramisu keeps in the refrigerator for two days, and with raw egg, you should stick to those same two days.
Ladyfingers or cake?
Ladyfingers, known as savoiardi in Italy, are deliberately baked dry. This allows them to absorb coffee while still holding their shape. Cake or sponge is already moist and immediately falls apart in the coffee, turning the bottom layer into mush. Keep the dipping brief: half a second per side is enough, and when in doubt, too short rather than too long.
Marsala, amaretto, or nothing?
Marsala is the classic choice and goes into the yolks, not the coffee, because the flavor stays better in the cream. Amaretto, coffee liqueur, and dark rum do the same job. Keep it to about 1 cl per glass: with more alcohol, the cream becomes too runny to support the layers. If you leave it out, make the espresso a little stronger; otherwise the dessert will lack its counterbalance.
Preferably without raw egg
The classic cream contains raw egg yolks and raw whipped egg white. This is not recommended for pregnant people, young children, older people, and those with weakened immune systems. You can use pasteurized eggs, or leave out the egg entirely and mix 80 grams of mascarpone with 5 cl of stiffly whipped heavy cream and the sugar. The cream will then be slightly lighter and less yellow, but it will support the layers just as well. In any case, keep the glasses covered in the refrigerator.
Frequently asked questions
How long should tiramisu stay in the refrigerator?
At least four hours, preferably overnight. This gives the coffee time to soak into the ladyfingers and makes the mascarpone cream firm enough to support the layers. Once covered, it will keep for another two days in the refrigerator. Sprinkle the cocoa on top just before serving.
Can tiramisu also be made without raw egg?
Yes. Whip 5 cl of heavy cream until stiff and mix it with 80 grams of mascarpone and 15 grams of sugar per glass; you'll have an egg-free cream that supports the layers just as well. If you do want the classic taste, use pasteurized eggs. Raw egg is not recommended for pregnant people, young children, older people, and those with weakened immune systems.
Which glass do you use for tiramisu?
A straight-sided glass of around 20 to 25 centilitres, because the layers stay flat in it and you can see all of them from the side. A dessert coupe on a stem is the festive option and stands higher on the table. For a bite or two after dinner, a small dessert glass of around 10 centilitres is enough.
How many ladyfingers do you need per glass?
Allow for four ladyfingers per glass of around 25 centilitres, divided over two layers. Break them into pieces so they fit the curve of the glass better and you don't get gaps beneath the cream. For a small dessert glass, two ladyfingers are enough.
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