Pastry Cream Tiramisu (with Sardinian Savoiardi). A pastry‑cream tiramisù that rewrites the classic with a softer touch. With my mom, we revisited the traditional mascarpone version and made a silky crema pasticcera instead. It folds beautifully into the big Sardinian Savoiardi, soaking them just enough to stay light, delicate, and wonderfully creamy. A familiar dessert, reborn with a gentler soul.
Song of the day: Stay Awake - Dean Lewis
Tiramisù is one of those rare desserts that wins hearts everywhere it goes - in Italy and far beyond. Many even call it their absolute favorite. And truly, what's not to love? Savoiardi dipped in espresso, layers of velvety cream, a dusting of cocoa… each spoonful melts away in pure, luxurious pleasure.
My mom's favorite Tiramisu
There are desserts that stay with you because of how they taste, and others because of the people you make them with. This pastry‑cream tiramisù is both. I grew up with the classic version, the one built on mascarpone and eggs, but my mom has never loved mascarpone. So this time, I rewrote the recipe with her in mind. We whisked a silky crema pasticcera together - light, fragrant, and impossibly smooth - and layered it with the big, beautiful Sardinian Savoiardi that hold their shape while soaking up just the right amount of coffee.
What came out of the fridge a few hours later felt like a small revelation: all the comfort of tiramisù, but gentler, brighter, and wonderfully creamy. A familiar dessert, yes - but one softened by intention, shaped by family, and made even sweeter because we made it side by side.
Savoiardi, ladyfingers, sponge fingers biscuits
They are egg-based, sweet sponge biscuits roughly shaped like a large finger, hence their name. For this Tiramisu, I used Sardinian Savoiardi, also called "Pistoccus" which I bought at Eataly Roma. By the way, the Sardinian Savoiardi are less crispy than regular ladyfingers and bigger. In fact, they are soft, and light, with a crisp sugary topping. They just melt in your mouth, and when dipped in coffee, you know you found their perfect match.
TIP from our kitchen: If using regular ladyfingers, you will probably need twice as many.
The preparation
If you have made any type of Tiramisu, the process will feel familiar. Start by preparing both the coffee and the pastry cream - they need time to cool before you assemble the dessert.
Coffee
I made a 6‑cup moka pot and had just a little coffee left over. For a classic Italian tiramisù, I believe the coffee should be brewed in the moka, kept unsweetened, and used cold or at room temperature. This way, when you dip the Savoiardi, they absorb just the right amount without becoming soggy.
Pastry Cream
This is my mom's easy crema pasticcera - the one I make all the time:
3 egg yolks, 3 glasses of milk, 3 tablespoons of sugar, and 3 tablespoons of flour (or cornstarch). For the best flavor, infuse the milk with a strip of lemon rind, or use a vanilla bean if you prefer.
The pastry cream pairs beautifully with the coffee‑soaked ladyfingers. We had just a tiny bit left over, which we happily ate straight from the bowl by the spoonful.
Pro Tip
Save your egg whites for tomorrow's light frittata - whisk in one whole egg, fold in chopped cooked asparagus, and cook gently until just set.
Putting it all together
- Dunk the Savoiardi quickly in cooled espresso, lift immediately, and arrange them snugly in a 26×16 cm dish (cut a few to fit the base).
- Spread half the pastry cream over the first layer of Savoiardi.
- Repeat for the second layer: dip the remaining Savoiardi, arrange them on top, and cover with the rest of the cream.
- Dust lightly with cocoa using a small colander for an even finish.
- Refrigerate the tiramisù for at least 2-3 hours, covered with foil. (The next day it becomes even more flavorful and beautifully moist.)
Tip
Before serving, dust some more cocoa on top or shave some chocolate.
Pastry Cream Tiramisu
In the end, this pastry‑cream tiramisù exceeded every expectation. The delicate flavor of the crema pasticcera pairs beautifully with the coffee‑soaked ladyfingers, striking that perfect balance: not soggy, yet soft enough that the Sardinian Savoiardi yield effortlessly to a fork or spoon. We like our tiramisù on the less‑sweet side, with a clear, bold coffee note, so the unsweetened espresso and cocoa - and a gently sweetened pastry cream - gave us exactly the flavor we love. A lighter take on a classic, and one we'll happily make again.
Happy Mother's Day! Buona Festa della Mamma!
More Tiramisu recipes?
PrintPastry Cream Tiramisu
I revisited the classic Tiramisu recipe making a delectable pastry cream instead of the mascarpone/egg cream, and using 'giant' Savoiardi which are traditional from Sardinia. The end result is utterly delicious, light, and wonderfully creamy.
- Prep Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- Savoiardi (8 large biscuits, double if using regular ladyfingers), about 165 g
- espresso coffee (I used my 6 cup stove top espresso coffee maker, about 350 ml)
- unsweetened cocoa
For the pastry cream
- 3 glasses milk (about 400 ml, 1 and ¾ cups)
- vanilla bean or lemon rind (optional, to flavor the milk)
- 3 egg yolks, organic, free-range
- 3 Tbsp sugar
- 3 Tbsp cornstarch (or cake flour), sifted
Instructions
For the pastry cream
- Heat the milk in a saucepan (you could add a vanilla bean or a lemon rind).
- Beat the egg yolks and sugar in a bowl, then add the sifted flour (or cornstarch).
- Pour the heated milk mixture slowly, mixing with a whisk. Put back the mixture in the saucepan on the stove on low/medium heat, and stir constantly until the cream has thickened.
- You can pass it through a strainer if you see there are some lumps. Transfer the cream to a wide bowl (it will cool faster). Cover the top with plastic wrap ensuring that the plastic wrap is in contact with the surface of the cream. Let it cool at room temperature first, then in the fridge. Stir before using.
- Make the espresso and put it in a shallow dish to let cool.
Assembly the Tiramisu
- First layer: quickly dunk and lift the Savoiardi (ladyfingers cookies) in the cooled espresso coffee and lay in a dish (I used a 26 x 16 cm rectangular baking dish) covering the base tightly (even cutting them in half to fit).
- Next, spread half of the cream on top of the first layer of Savoiardi.
- Second layer: dunk the rest of the Savoiardi cookies in the espresso, arrange them on top of the cream.
- Spread the rest of the cream on top of the second layer of Savoiardi, then, with a small colander, lightly dust unsweetened cocoa powder on top.
- After that, cover the tiramisu with foil and place in the fridge to rest for about 2-3 hours. The next day it will be even better.
- Before serving, you can sprinkle some more cocoa on top or shave some chocolate.
Enjoy!
Notes
The ingredients are enough for a 26×16 cm rectangular baking dish.
If you want, you can sweeten your coffee or add liqueur to it.
The total time includes the resting time in the fridge.
Leftover tiramisu can be stored in the refrigerator for a couple of days.
I love baking and kneading dough because it takes me to a happy place in my soul.
Melanie says
This is absolutely the kind of decadence I need in my life right now! I love pastry cream and make it for my tarts but never thought of adapting the tiramisu with it! Looks delicious!!
We all need it these days! My parents requested it again for next Sunday 🙂 . The pastry cream is the Italian "crema", so easy, delicious, and light.
Casandra Trimingham says
I liked this but needed it a bit sweeter so I added powder sugar on top and it was great! Just curious if you have the calories for this recipe?!
Thank you for trying our Tiramisu with pastry cream! Yes, all the sweets you will find here are not as sweet as the North American ones. Great idea to add a touch of icing sugar. Next time, if you would like to make it again, add more sugar to the coffee and/or the pastry crem 😉 . No, unfortunately I don't have the calories.
Gloria says
You know, the classic desserts never grow old. Always a hit. My guests love when I serve Tiramisu. So easy to make. So delicious to eat.
They are classics, evergreens, for a reason 😉 . Next time, hope you try making Italian pastry cream for your Tiramisu, your guests will love it!
Chef Dennis says
Hmm yum! This Pastry Cream Tiramisu (with Sardinian Savoiardi) is making me drool! IT looks really delicious. I will definitely make this for my wife.
She will be extremely pleased if you do 🙂 . Thank you!
Cory Varga says
It looks amazing. My family loves Italian food so I'm going to try and make it for mum's bday.
It tastes amazing, too! Hope you try! Thank you!
Karen says
I haven't had tiramisu in forever! I love the pastry cream idea, it looks so light and dreamy.
It's impossible, for us, in Italy 😉 It's like a national dessert 🙂 . It is very light and oh so delicious. Thank you!
Eva says
What a genius idea to be using crema pasticciera in tiramisù!! I also belong to the rebels club and usually thicken my tiramisù cream with whipped cream. Just because I like to add some fat 😀 And how cool those mega savoiardi are! I had never seen them. Their size and shape remind me of dried biscuits I could get in the Canavese region of Piemonte, but those were flakier so not really related to savoiardi. Thanks for the very interesting read!
Thank you! Well, the idea happened in time of lockdown, when we had some eggs but definitely not mascarpone in our fridge. My mom's crema pasticcera is so light and silky, it seemed like the best answer to that. Plus, those Savoiardi...amazing!
Paula Montenegro says
Tiramisu was my favorite dessert for years, so I can't wait to try this version! Homemade pastry cream is so amazing. I can only imagine the flavor of this recipe. Thanks for sharing!
It is such a great compliment to the coffee and biscuits! It is a scrumptious dessert, thank you!
Sharon says
This dish is a Tiramisuupgrade. The pastry cream takes this dessert to a whole new level.
It does! We're making it again for our Sunday lunch 🙂 .
Denise says
This looks incredible! I LOVE tiramisu, and never made the traditional dessert, I was always intimidated by it. Thank you for sharing your recipe.
Thank you! Both the traditional and this one with pastry cream are quite amazing. We don't always have mascarpone in the fridge, so the pastry cream is a wonderful substitute.
Harold says
Sounds great.
I want to unsubscribe please and you dont provide that option!
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Sara says
Oh my goodness.Talk about an indulgent dessert! This will be perfect for a special anniversary treat for my husband and I!
It would be a lovely dessert for a date night, yes 😉 . Thank you!
Sophie says
I love tiramisu and this looks so perfect. Thanks for the recipe.
We made it again the weekend after, it's that good 😉 . Thanks!
Ani says
400ml is about 1 3/4 cups. Which one is the correct measurement for milk, 400ml or 3 cups? Thanks.
Hi! 400 ml is 1 and 3/4 cups, I've just added it to the recipe card. They were not 3 cups, but 3 glasses, since in Italy in many recipes you will find liquids measured in glasses, water glasses that is 😉 .
Lucy says
Sensational!
I made this yesterday and it's the best tiramisu I have ever tried.
The flavours are just right. Not too sweet and not too rich. Just perfect.
Thanks heaps. I'll be making this again and again.
It's good, eh? We love it too. Thank you!