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Tiramisù Recipe

Discover Chef Giuliano Hazan’s authentic recipe for Tiramisù, which means “pick me up”. With its origins in Venice, this luscious, silky dessert is easy to make.

Servings: 12

Active time: 55 minutes

Total time:


  • 2 c Italian coffee
  • 8 oz dry ladyfingers
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 5 Tbsp granulated sugar
  • 3 Tbsp Strega or yellow Chartreuse liqueur
  • 2 Tbsp dark rum
  • 1 (500 gram or 1 pound) container mascarpone cheese
  • 1/2 c heavy cream
  • 1 Tbsp unsweetened cocoa powder


  1. Make the coffee and pour it into a shallow bowl wide enough for soaking the ladyfingers. Set aside to cool.
  2. Soak half the ladyfingers in the coffee, two at a time, allowing the liquid to penetrate them completely but letting the excess drain out of them, and place them in a single layer on bottom of a 3-quart serving dish at least 1 1/2 inches deep.
  3. Whisk the egg yolks and sugar with an electric mixer until smooth and pale yellow with a custard-like consistency, 2 to 3 minutes. Mix in the Strega and rum, then mix in the mascarpone, about 1/2 cup at a time, being careful not to over whip the mixture so it does not separate.
  4. In a separate bowl whip the cream until it forms firm peaks. Carefully fold into the mascarpone mixture with a rubber spatula.
  5. Spread half of the mascarpone mixture over the coffee soaked ladyfingers. Soak the remaining ladyfingers and arrange them over the mascarpone, then spread the remaining mascarpone mixture on top. Use a fine mesh strainer or sifter to sprinkle the cocoa over the top, covering the mascarpone mixture completely. Cover the dish with plastic wrap and refrigerate for 12 hours, or overnight.
  6. Serve chilled, cutting the Tiramisù into square portions with a serving spatula and placing them on dessert plates.

Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 320
Calories from Fat 220
Total Fat 25g (38% DV)
Saturated Fat 13g (65% DV)
Trans Fat 0g
Cholesterol 165mg (55% DV)
Sodium 80mg (3% DV)
17g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 5g
Protein 7g
Vitamin A 20%
Vitamin C 0%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.