Best Tiramisu Recipe {step By Step}

Double Boiler – When whisking the egg yolks and sugar over the double boiler, make sure the bowl is not touching the water beneath it.

The egg/sugar mixture needs to reach a temperature of at least 165 degrees F.

If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.

If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.

Allow the yolk mixture to cool until it’s just slightly warm by using the whisk to help disperse the heat. This will cool down the mixture quicker.

Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.

If you can't use alcohol, just leave out the liqueur.

Quick Dip – Dip the ladyfingers one or two at a time. A quick dip on each side is enough. You can also use a brush to coat the ladyfingers with the coffee mixture.

Do not over-soak the ladyfingers or the layers will be soggy and not hold up.

Use very cold whipping cream -whip the cream slowly over about 10 minutes and the cream will be more stable and hold up.

Do not overmix the cream– When folding the cream into the mascarpone sabayon mixture, do not over mix, or it may become grainy.

Allow the tiramisu to chill for at least 6 hours or overnight before slicing to allow it time to fully set up.

Tiramisu can be made in advance- it holds up well and can be made up to two days ahead of time.

Tiramisu will last refrigerated for up to 6 days.