Common Questions
Do I have to use raw eggs?
This version uses uncooked egg yolks for classic richness. That does come with a food-safety risk, especially for pregnant people, young children, older adults, and anyone immunocompromised.
If you want a safer option, use pasteurized eggs if you can find them. If you prefer to skip eggs entirely, see the egg-free option below (it is still delicious, just a little less custardy).
Is there a reliable egg-free option?
Yes. For an egg-free cream, skip the yolks and do this instead: beat 8 ounces cold mascarpone with 1/2 cup granulated sugar (same amount as written) until smooth, then whip 1 1/4 cups cold heavy cream with 1 teaspoon vanilla and 1/4 teaspoon salt to medium peaks and fold it in. This makes a stable, sliceable filling with a slightly lighter flavor. If you want it a touch sweeter, add 1 to 2 tablespoons powdered sugar to the whipped cream while whipping (optional, not required).
Can I use strong brewed coffee instead of espresso?
Absolutely. Brew it strong and let it cool completely. Espresso just gives you that bold coffee flavor faster.
Why is my tiramisu runny?
The usual culprits are over-dipping the ladyfingers, using warm coffee, overmixing the mascarpone, or not chilling long enough. Dip quickly, cool the coffee, keep everything cold, and chill at least 6 hours, ideally overnight.
Why is my mascarpone cream grainy or curdled?
This usually happens when the mascarpone is too warm or gets overmixed. Start with cold mascarpone, beat it on low just until smooth, and stop. If it starts to look grainy, fold in the whipped cream gently and chill. It often smooths out as it rests.
My tiramisu tastes too bitter. How do I fix it?
Bitterness usually comes from very strong coffee or heavy-handed cocoa. Next time, use slightly less concentrated coffee or add an extra teaspoon or two of sugar to the dip. For cocoa, dust lightly and consider mixing cocoa with a little finely grated chocolate for a softer finish.
What kind of ladyfingers should I buy?
Look for crisp, dry ladyfingers (often labeled savoiardi). Soft sponge-style ones can turn mushy fast.
Can I make tiramisu without alcohol?
Yes. Just skip it. If you want a little extra flavor, add 1/2 teaspoon vanilla to the coffee mixture.
When do I add the cocoa powder?
Right before serving for the prettiest finish. If you add it too early, it can look damp and patchy.
How much cocoa powder should I use?
Usually 1 to 2 tablespoons, depending on how dramatic you want the top to look. Sift it on right before serving.
Can I use a different pan?
Yes. An 8x8-inch pan will be a bit thicker (and may need a few extra ladyfingers). A 9x13-inch pan is best for a double batch or a thinner layer if you do not mind it being more shallow.
How many servings is this?
In a 9x9-inch pan, this makes about 9 squares (a 3x3 cut). For smaller portions, you can slice 12 to 16 pieces.
