Tiramisu (9x13 pan, 12 slices) Cost Calculator
Classic tiramisu with mascarpone cream, espresso-soaked ladyfingers, and cocoa, made in a 9x13 pan and cut into 12 slices. Foodservice ingredient cost against a typical restaurant price per slice. Prefilled with US average ingredient costs. Edit any quantity or price to match what you actually pay, and the math updates as you type.
How much does it cost to make Tiramisu (9x13 pan, 12 slices)?
About $16.48 of ingredients for a 9x13 pan of tiramisu at foodservice prices, or $1.37 a slice cut 12 ways, against a typical $9 restaurant slice, a 15.2% food cost. Mascarpone and ladyfingers are $12.00 of the pan.
Where the money goes
| Mascarpone | 38.8% · $6.40 | |
|---|---|---|
| Ladyfingers (savoiardi) | 34.0% · $5.60 | |
| Egg yolks | 7.3% · $1.20 | |
| Marsala | 7.3% · $1.20 | |
| Heavy cream | 5.8% · $0.96 | |
| Espresso | 3.6% · $0.60 | |
| Cocoa powder | 2.4% · $0.40 | |
| Sugar | 0.7% · $0.12 |
What 24 of them return at different prices
| Your price | Food cost % | Over ingredients, each | Over ingredients, 24 |
|---|---|---|---|
| $6.75 | 20.3% | $5.38 | $129.12 |
| $9.00 US average | 15.2% | $7.63 | $183.12 |
| $11.25 | 12.2% | $9.88 | $237.12 |
Ingredients only. Labor, packaging, fuel, and stall or platform fees come out of these figures.
Tiramisu is two ingredients and assembly. Mascarpone is $6.40 of a $16.48 pan and the savoiardi ladyfingers $5.60, together 73% of the cost; the yolks, sugar, cream, espresso, Marsala, and cocoa come to $4.48. There is no baking, which makes tiramisu one of the few restaurant desserts a kitchen without a pastry cook can make well.
That is the case for making it rather than buying it. A restaurant that buys dessert in, as frozen sheets cut to portions, pays a manufacturer for the same mascarpone and ladyfingers plus their labor, freight, and margin, and a bought-in slice typically costs several times the $1.37 here. Made in house it is a 15.2% food cost on a $9 slice, and the menu can honestly say homemade.
The catch is time and shelf life. Tiramisu needs at least six hours, better overnight, to set, so it is made the day before; and with lightly cooked yolks and fresh cream, a pan should sell within two or three days. A kitchen that sells two dozen slices a day makes two pans and never thinks about it. One that sells eight a day either makes smaller pans or individual cups, or throws part of a pan away, and a pan binned a third full has given back a third of its $16.48.