There is probably no desserts as popular as the Classic Tiramisu! In this blog post, I will be sharing with you my recipe and method for the Classic Tiramisu. Before we start and for people who are not familiar with what’s a tiramisu, they’re heavenly italian desserts layered with italian fingers and mascarpone cheese!

Additionally, like what I did with mine, many tiramisus comes infused with liquor or alcohol. However, you can simply omit if you’re making an alcohol free tiramisu because my recipe adds just a very small dash. Afterall, I don’t want my guests drunk after tea!

Final consistency of cream as seen above

Layering between cream and fingers

The most complicated part of making a Classic Tiramisu would be the mascarpone cream layer. Especially so when such a cream layer is pretty foreign to us apart from cheesecakes and tiramisu. However, after trying out for myself, it’s actually pretty manageable! All I did was to just whisk and to use my trusty handmixer.

One thing to take into consideration would be the choice of ingredient to fluff up the mascarpone. In most tiramisus, you would be able to find the use of either heavy whipping cream or whipped egg whites. I’ve tried both and they worked well for me. However, my family and friends tend to prefer the whipped egg white version as they’re less fattening, and has a lighter aftertaste.

Then, choosing savoiardi ladyfingers (some even call it Italian fingers) is the next step of the process. It’s rather uncomplicated, and most brands work. However, if you’re doing very careful recipe development, dip them into coffee and see which tastes better!

Without further ado, the recipe!

Classic Tiramisu Recipe
by Javier Tan December-11-2021

This luxurious Classic Tiramisu comes with rich coffee flavours, with an optional touch of liquor. Serve dust with cocoa for a mocha finish!


  • 500g Mascarpone Cheese
  • 3 Egg Yolks, pasteurized (read more below instructions for pasteurization)
  • 3 Egg Whites, pasteurized (Can be substituted with 100ml Heavy Whipping Cream)
  • 1 Cup or 240ml of Espresso / Coffee of Choice
  • 1/2 Tsp or 2.5ml Vanilla Extract (Or double for essence, or 1/3 vanilla pod)
  • 30 Savoiardi (Italian fingers)
  • 2 Tablespoons or 30ml of Liquor of choice
  • 1/3 Cup or 80g of Granulated White Sugar


  1. Firstly, prepare a clean 8 x 8 inch baking tray without baking paper or greasing.
  2. Then, prepare the cream first by whisking the egg yolks and 40g of sugar until frothy (3 mins using a hand mixer).
  3. Next, mix in the mascarpone cheese at medium low speed for about 3 minutes until well-incorporated. If using liquor, mix it in after the mascarpone cheese is well-incorporated.
  4. Subsequently, fluff up the egg whites with sugar until it attains a meringue / stiff-peak stage. If using heavy whipping cream in place of egg whites, whip until stiff peaks.
  5. Mix in 1/3 of the egg whites into the mascarpone mixture using a mixer, and then fold in the remaining 2/3 using a spatula. If patches of egg whites are still observed, you can proceed with using a mixer at low speed but be careful not to overmix as it will deflate the cream.
  6. Now, you can proceed to prepare the layering as such:
    (1) Layer 1: Savoirardi dipped in coffee, each finger should only be dipped for a second.
    (2) Layer 2: Mascarpone cream
    (3) Layer 3: Another layer of Savoirardi dipped in coffee.
    (4) Layer 4: All the leftover mascarpone cream
  7. Finally, top it with a dusting of sifted cocoa powder and place it in the refrigerator for at least 8 hours or overnight.
  8. Serve and enjoy.


  • Pasteurization is a process whereby the eggs are heated to remove bacteria such as salmonella.
  • Eggs that are pasteurized should be stated on the packaging depending on where they are from.
  • If your eggs are not pasteurized, you can do so along the way as you’re making with these modifications:
    (1) For Step 2, whisk the egg yolks and sugar at medium-low heat.
    (2) For Step 4, whip the egg whites using the double boiler method (metal bowl over a pot of boiling water).
  • Be careful not to cook your eggs!


  • Prep time: 8 hours
  • Cook time: 0
  • Total time: 8
  • Yield: 1 Amazing tray of Classic Tiramisu that will knock your socks off!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 4 days (room temperature). If refrigerated, make sure to take out in advanced before serving as the brownies will harden in the fridge due to the high butter content. Additionally, you might want to re-heat them up at low heat of 140 degrees C and a few minutes.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here.

– Bakeomaniac, Javier Tan