Keep your ovens off with this most-loved classic dessert. It’s the dessert I can’t say no to when I go to an Italian restaurant. It’s also the one I use as a criteria to decide if I will come back. With my easy recipe, you don’t have to go out to enjoy a good classic tiramisu, you can wow your friends and family by making it for them at home!

A lot of people think that tiramisu contains raw eggs, but this recipe cooks the egg yolks with the sugar then whips the mixture to a thick sabayon. I’ve made it really easy to follow, and the ingredients called for are available in most supermarkets if you don’t already have them in your pantry.

Can’t find mascarpone? Well, I don’t normally use this because it’s never really the same, but it’s a passable substitute. You can mix 1 cup cream cheese and 1/4 cup natural yogurt or sour cream if you really can’t get your hands on mascarpone. If you try this substitute, let me know what you think, I tested this recipe using the cream cheese and yogurt and cream cheese and sour cream combo and nobody even tasted the difference. Maybe the coffee flavour masks it in the end.

So yeah, this is perfect for your next potluck. For sure you have at least one coming up, with Christmas just around the corner. It’s easy to make, you don’t need an oven, everybody loves a good tiramisu and you’ll impress your friends! You might have to double the recipe because people normally come back for seconds–and thirds–whenever I make this.

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Finally, if you’re not a purist, and you like a little crunch to your desserts, sprinkle a little bit of crunchy chocolate pearls on top before serving. As I did in my video above. I love Valrhona Caramel pearls but they also have Dark Chocolate pearls if you want to stick to the classic Tiramisu flavours. Callebaut also have crunchy pearls available if you can’t get a hold of Valrhona ones. These are normally available from specialty baking stores.

Let me know how you go with this recipe, and if you have any questions or feedback, feel free to comment below or shoot me an email! I love hearing from you guys and I will try my best to answer all questions. Also, don’t be a stranger and connect with me on Instagram and Facebook.


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I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

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Yields: 12 Servings Difficulty: Easy


Makes 1 deep 8×8 inch dish

Prep time: 25 minutes

Chill time: 4 hours


0/8 Ingredients


0/8 Instructions
  • Make your sabayon by combining egg yolks, half the liqueur and sugar in a bowl and placing that on top of a pot with simmering water. Make sure the water doesn't touch the bottom of the bowl.
  • Reduce heat to low, and cook mixture until 65C, about 10 minutes, stirring constantly. Remove from the heat and whisk yolks until thick and light-coloured. This will take about 5-10 minutes depending on your mixer. Sabayon is thick enough when it forms ribbons that don't quickly disappear on the surface. Cool down to room temperature.
  • Mix in the mascarpone until fully incorporated. Meanwhile, in the bowl of your stand mixer or with a hand mixer, start whipping the cream to medium.
  • Gently fold the sabayon mix into the whipped cream, mixing in half of the sabayon until incorporated then the rest of the sabayon. Set aside in the fridge.
  • Mix the coffee and liqueur together. Line the bottom of a deep 8x8 inch baking dish with half the biscuits. Make sure they are quite tight you can push them together once they are soaked.
  • Pour a third to half the coffee mix onto the biscuits and let the biscuits soak all the liquid. Depending on your biscuits, this may take a few minutes. Press the biscuits together and add more biscuits if there's space for more, making sure you dip the additional biscuits in the coffee mix. Spoon half the sabayon on top.
  • Dip and soak the rest of the biscuits in the coffee mix then make another layer on top of the sabayon. Spoon the rest of the sabayon then level with a spoon or offset spatula. Chill for at least 4 hours to set, or overnight to let the flavours develop.
  • Dust with cocoa powder before serving.


  1. You may or may not use all the liquid depending on how much you soak your biscuits. I like to soak them a lot in the coffee because tiramisu is coffee-flavoured after all. You can make your own strong coffee by mixing 2 tbsp of instant coffee with 1 cup of hot water.