# Coffee Tiramisu Recipe: Classic Italian Dessert with Coffee

> How to make coffee tiramisu from scratch. Covers the three essential ingredients, a step-by-step method including double-boiler egg preparation, and variations like matcha tiramisu.

**Canonical URL**: https://coffee-guide.jp/en/recipe/coffee-tiramisu-recipe  
**Category**: Coffee Recipes  
**Published**: 2026-07-03  
**Updated**: 2026-07-03  
**Author**: Coffee Guide Editorial  
**Tags**: tiramisu, coffee dessert, Italian dessert, coffee recipe  

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Tiramisu means "lift me up" in Italian — a fitting name for a dessert built on coffee and mascarpone. It is one of the most beloved Italian desserts worldwide, and it is straightforward to make at home if you follow the steps carefully.


### Coffee Tiramisu Recipe: Classic Italian Dessert with Coffee

難易度: intermediate / 時間: 7分 / 分量: 1 serving

**材料**

- Espresso:100ml
- Mascarpone:250g
- Ladyfingers:12

**手順**

1. Prepare the coffee
2. Make the cream
3. Fold in cream
4. Layer
5. Refrigerate


## Ingredients (Serves 4–6)

### Main ingredients

- Savoiardi (ladyfinger biscuits): 200g
- Espresso (cooled): 200ml
- Mascarpone cheese: 500g
- Egg yolks: 4
- Caster sugar: 80g
- Heavy cream: 100ml
- Unsweetened cocoa powder: to finish

### Optional

- Dark rum or Amaretto: 2 tbsp (for flavor)
- Vanilla extract: a few drops

## Equipment

- Mixing bowls (large and small)
- Electric hand mixer or whisk
- Saucepan (for double boiler)
- Square glass or baking dish (approximately 20cm × 20cm)
- Fine sieve (for cocoa powder)

## Method

### Step 1: Prepare the coffee

Pull 200ml of espresso and let it cool completely. Add rum if using. Warm coffee will over-soften the biscuits during assembly.

### Step 2: Make the cream

1. Combine egg yolks and sugar in a bowl over a double boiler (water temperature 60–70°C), whisking continuously until pale and thick — about 5–7 minutes
2. Remove from heat and allow to cool to room temperature
3. Fold in mascarpone until smooth


> ⚠️ **注意**
>
> **Egg safety**: Using eggs over a double boiler reduces the risk from raw eggs, but those in high-risk groups (elderly, pregnant, very young children) should ensure thorough heating, or use pasteurized eggs.


### Step 3: Fold in cream

Whip heavy cream to soft peaks in a separate bowl, then fold gently into the mascarpone mixture with a rubber spatula.

### Step 4: Layer

1. Briefly dip savoiardi one at a time in the cooled coffee — 2–3 seconds each (do not soak)
2. Arrange a layer of soaked biscuits in the base of the dish
3. Spread half the cream over the biscuit layer evenly
4. Add a second layer of dipped biscuits
5. Spread the remaining cream on top

### Step 5: Refrigerate

Cover with cling film and refrigerate for at least 6 hours — overnight is better.


> 💡 **TIP**
>
> **Best served the next day**: After an overnight rest, the biscuits fully absorb the espresso and integrate with the cream. The flavor and texture improve significantly compared to serving the same day.


### Step 6: Finish

Just before serving, dust a thin, even layer of cocoa powder over the top using a fine sieve.

## Variations

| Variation | Change |
|-----------|--------|
| Matcha tiramisu | Replace espresso with matcha liquid (5g matcha dissolved in 200ml water) |
| Chocolate tiramisu | Add 2 tbsp chocolate syrup to the espresso soak |
| Berry tiramisu | Replace coffee with berry compote — skip the coffee entirely |

## Summary

- **Three core ingredients**: Espresso, mascarpone, and savoiardi biscuits
- **Double boiler**: Cooking egg yolks over heat stabilizes the cream
- **Rest overnight**: Refrigeration lets the biscuits absorb the coffee — the flavor transforms
- **Dust cocoa last**: Adding cocoa too early causes it to absorb moisture and lose its texture

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