Tiramisu Recipe

Tiramisu Recipes: Four Different Versions

Alessandro Clemente

Four Versions Of Tiramisù

Tiramisù is an everlasting classic dessert. In this post, we invite you on a different culinary journey. Our mission? Discover four different ways to make Tiramisù, that will tickle and delight your taste buds but also give you great visual satisfaction. These recipes will impress even the select gourmands as well.

What is Tiramisù?

Tiramisù is the fifth most famous Italian word globally and holds the first place of Italian most famous desserts. This dessert was native to Treviso, during the second half of the eighteenth century. Literally, Tiramisù can be translated as “cheer up”, “comfort” and “fortify”. In the Trevisan dialect, it’s called Tireme su.

The classic recipe requires the use of eggs, sugar, coffee, Mascarpone cheese, cocoa powder and Savoiardi biscuits. The original recipe comes from the Trevisan Sbatudin - a batter made with whisked eggs and sugar, used by the peasant Trevisan families as a tonic. To the final recipe, Mascarpone cheese, coffee and cocoa powder was then added. It is a recipe made for kids too; that’s the reason why there is no liquor in the traditional Tiramisù recipe. 

From the old days to the present, there are different versions of Tiramisù. Today we’ll discover the four most interesting versions of this unforgettable dessert.


For a bonus, we have added a fifth way to make it and you can watch it below:

Here are the Four Different Ways to Make Tiramisu:

1. Cheesecake Tiramisù Recipe

For this recipe, we have taken the best part of cheesecake; a sweet and soft dessert made with cream cheese, mixed with a tiramisù traditional recipe. The delicate Mascarpone cream meets the softness of Savoiardi biscuits, soaked in coffee, with the fresh texture of cheesecake.  

Main Ingredients For Tiramisù

190 gr. Savoiardi biscuits

170 gr. coffee

100 gr. butter

500 gr. Mascarpone cheese

130 gr. sugar

6 egg yolks

jelly sheets

45 gr. cold water

100 gr. fresh liquid cream

250 gr. fresh spreadable cheese

10 gr. cocoa powder

The first thing to do: prepare 170 gr. of coffee and let it cool. Carefully melt the butter in a frying pan, over a very low flame. Put the Savoiardi biscuits in a mixer and reduce them to powder. Add the blended biscuits in a bowl, with the melted butter and 50 gr. of coffee.

Grease an 8” round cake mould with butter then pour the Savoiardi batter into it. Distribute the batter evenly on the bottom of the mould by using the back of a spoon. Refrigerate the mould the fridge for 30 minutes.

In the meanwhile, you can prepare your Tiramisù cream. Soak the jelly sheets in a baking dish with cold water. Prepare a small saucepan and boil 45 gr. of water with 65 gr. of sugar. When it reaches 230 F (you can check the temperature with a food thermometer) then turn off the heat.

Place the eggs in a blender with the remaining sugar and whisk to form soft peaks, while slowly adding your sugar syrup. Make sure that you put the blender off when adding the syrup.

Keep whisking the egg until it becomes completely cold. In another saucepan, warm the fresh liquid cream for two minutes and then add the jelly sheets. Mix the jelly with care, until it’s completely dissolved.

Place the Mascarpone cheese and the fresh spreadable cheese in a bowl and slowly whisk it with a hand held blender or with a fork. Using a spoon place all the mixtures: the mixed cheeses, the meringue mixture in a blender. Then add the fresh liquid cream with the dissolved jelly sheets

Remove the cheesecake base from the fridge and add the first layer of cream to it. Smooth it with a small spatula. Cut the remaining Savoiardi biscuits in half and soak them in the coffee. After soaking up coffee, layer each biscuit on the first layer of cream. After that pour a second layer of cream on top of that! Keep doing this until you’ve reached the top of the rim.

Once you have reached the last layer, put the dessert in the fridge for 3/4 of an hour. After that time, you can garnish the top with cocoa powder. 

2. Vegan Tiramisù Recipe

If you are looking for delicious vegan dessert options, this is a great recipe to learn! This recipe omits the eggs and Mascarpone cheese.

Instead of classic Savoiardi biscuits, you’ll find a base similar to a sponge cake. Our target is to create mini vegan Tiramisù cupcakes, with soft vegan cream.

Main Ingredients:

300 gr. soy whip

1 vanilla pod

35 gr. cane sugar

400 gr. tofu

70 gr. potato starch

120 gr. extra virgin olive oil (or coconut oil)

140 gr. rice milk

180 gr. 00 flour

100 gr. sugar

12 gr. baking powder

250 gr. coffee

Whisk the extra virgin olive oil and cane sugar in a bowl until the sugar dissolves. In a second bowl, using a strainer, sieve the potato starch and 00 flour together and the baking powder.

Add this mix to the first bowl, and mix the ingredients with an egg beater to prevent lumps.

Add the rice milk and keep whisking. Now it’s time to pour the dough into a 7” round baking pan. Cover the bottom of the pan with baking paper. Preheat the oven to 350 F and bake it for 45 minutes.

Once this base is ready, remove it from the oven and let it cool down to room temperature. Using a mixer, whisk the tofu until it becomes creamy. Then add cane sugar to this mix. Extract vanilla seeds from the pod and add them to the tofu.

Blend the soy whip with a mixer and add it gradually it to the tofu cream, by folding it in with a spoon. Store this cream in a pastry bag and keep it refrigerated.

Now that your base is cold, you can cut it into small slices and use circular pastry rings to cut out rounded sections.

Cover the base of four coffee cups with the rounded sections and soak them with a tablespoon of coffee. With the pastry bag, create the first layer of vegan cream, add a second section of the base and soak it with the coffee as well.

Cover the top of the coffee cups with a final layer of cream. Garnish with cocoa powder or with dark chocolate shavings. Store the mini vegan Tiramisù cupcakes in the fridge for 20 minutes.

3. How To Make White Chocolate Tiramisù

This super tasty recipe is perfect as dessert for lunch or for a nice dinner with your friends and family. It is easy to prepare and you can use decaf if you want to serve it at a kids’ party. These are the main ingredients:

2 egg yolks

250 gr. Mascarpone cheese

16 Savoiardi biscuits

100 gr. coffee

200 gr. white chocolate

250 gr. fresh liquid cream

Finely chop the white chocolate in a mixer or by hand, using a knife. Warm the fresh liquid cream over some low heat in a small pan. When it begins to boil, add the white chocolate and whisk it until it’s completely melted. Remove the pan off the heat and let the mixture cool.

In large bowl, pour the Mascarpone cheese and whisk it with a hand blender. Add the white chocolate cream mix and continue whisking together.

In a baking dish, layer a small amount of cream and then add some Savoiardi biscuits that were quickly soaked in coffee. Create multiple layers, using the cream as the first layer and the biscuits as the second layer. 

Store your white chocolate Tiramisù in the fridge for 2 hours, covered with plastic wrap.

4. Tuttifrutti Tiramisù

If you love fruit but you have a secret passion for the Tiramisù too, this will become one of your favorite desserts. Here are the main ingredients.

For the sponge cake:

6 eggs

75 gr. 00 flour

180 gr. sugar

75 gr. potato starch

pinch of salt


For the Tuttifrutti Tiramisù: 

250 gr. milk

75 gr. sugar

2 egg yolks

20 gr. flour

1 banana

10 strawberries

vanilla powder

300 gr. fresh liquid cream

1 kiwi

1 lemon

10 raspberries

To create the sponge cake, beat 6 eggs in a large bowl, add 180 gr. of sugar and a pinch of salt. Mix the ingredients with a blender for 20 minutes. In a second bowl, add the 00 flour and potato starch. Sieve the blended powders (dry mixture) into the wet and stir with a wooden spoon continuously until well blended.

Pour the batter into a well greased baking pan and then bake it at 350 F for 50 minutes. Do not open the oven during this time. Once the sponge cake is ready, remove it from the oven and let it cool.

Now let’s focus on Tuttifrutti Tiramisù preparation. Mix 2 egg yolks with flour and sugar then soften with warm milk.  Cook the batter over low heat for 5 minutes. Flavor with vanilla and let it cool.

Cut the sponge cake into small slices and prepare a fruit salad with banana and kiwi. Use the lemon juice to garnish it. Use a rectangular baking dish to fill the base with the sponge cake.

Whisk the fresh liquid cream with a blender and add it to the vanilla batter. Fill the first layer with this cream, then add the fruit and repeat until you have reached the top.

Store the Tuttifrutti Tiramisù in the fridge for 3 hours. Enjoy your Italian dessert with some delicious Italian espresso!

We hope you have enjoyed these fabulous Tiramisu recipes. Please share with your friends and check out our Italian food supermarket.


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