Here’s how to make authentic Tiramisu which will transport your taste buds straight to Italy! Delicious layers of coffee soaked ladyfinger biscuits with creamy mascarpone, a classic crowd favorite and an iconic Italian dessert for a reason.
I must admit I'm not a huge cake or dessert fan in general, but I can never say no to Tiramisu. It's a personal favorite I can never get sick of and it always hits the spot. It's by far the dessert I've eaten the most and have lost count how many times I've tried it hehe. I've been spending the last couple of years in Italy where tiramisu is served at basically every restaurant. Every place and household does make it slightly differently, and when it's made correctly, there's nothing better.
I recently served my tiramisu recipe to a group of my Italian friends and they were so impressed at how yummy and perfect it was YAY! I couldn't wait to share my authentic recipe with you all with easy steps anyone can make.
The perfect tiramisu is all about the right ratio of biscuits to cream for the right texture and sweetness. Savoiardi biscuits, also known as lady finger biscuits, are soaked in sweetened coffee and layered in between creamy mascarpone cream. It's then left to develop overnight in the fridge which meshes all the flavors together.
Some households also recommend to let it rest for 2 days, if you can wait that long. The end result should be a creamy soft cake that makes you want more with each spoon! I've also shared a fun twist with a limoncello tiramisu and strawberry tiramisu when strawberries are in season. Also a breakfast idea with overnight oats.
Now traditional Italian tiramisu is made with raw eggs, which are whipped separately and then combined with mascarpone cheese and sugar to make the beautiful cream. Recipes that use heavy whipped cream aren't exactly traditional. However it's of course a great alternative if you cannot eat raw eggs for dietary reasons, for young children, elderly, or also for pregnant women. I have some notes in my recipe card to help with this. Another ingredient mistaken in the original recipe is alcohol….traditional tiramisu doesn't include any alcohol, but these days it's common to add a touch of dark rum, marsala wine, or coffee liqueur.
It's usually made in a rectangle baking dish and sliced when served showcasing its beautiful layers on the plate. Its sometimes served in different ways such as tiramisu cups which are so cute! These are individual portioned tiramisu desserts made in a glass with broken soaked biscuits to fit. It’s commonly served like this in restaurants and also a great idea when hosting a small dinner party, or simply want to make a small serving for yourself 🙂. I’ve made this many times for my husband and I, as making the whole tray for the 2 of us is dangerous as we'll eat the whole thing haha!
Table of Contents
What makes this recipe special
- Crazy Easy: No baking required, with easy steps and ingredients simple for anyone
- Authentic Italian Recipe: Here I show you the traditional tiramisu recipe that will transport you to Italy
- Delicious and Creamy: The perfect ratio of coffee lady fingers and mascarpone cream for an unforgettable taste and texture
- Make-Ahead Friendly: Tastes even better after chilling overnight for 1-2 days so it's great for gatherings
- Crowd Favorite: Everyone loves tiramisu, so its always a great dessert for events and over the holidays, Thankgiving and Christmas
What is Tiramisu?
Tiramisu is a classic Italian dessert invented in the 1960’s. While its exact origin is a bit of a mystery, it’s said to have been invented in the Veneto region in Northern Italy, in the city of Treviso. Chef Roberto Linguanotto and his apprentice, Francesca Valori, are said to have invented it at a restaurant called Le Beccherie.
Its a no bake dessert with layers of coffee-soaked savoiardi biscuits also known as ladyfingers, with layers of creamy mascarpone mixture in between. Topped with a dusting of cocoa powder and served to showcase its beautiful layers, its light yet indulgent with a soft creamy texture.
The name Tiramisu translates in Italian to "pick-me-up" due to the energizing combination of espresso and sugar, and also known to “cheer you up” with its beautiful taste. Perfect for sharing with loved ones, it’s an experience of delicious indulgence in every bite.
Ingredients and Substitutions
- Savoiardi Biscuits also known as lady finger biscuits are long spongy biscuits which absorb the espresso mixture when dipped and have the perfect soft texture. No substitute does the real justice here 😊
- Mascarpone cheese is another key element. It's a thick Italian cheese, with similar consistency to cream cheese and is the base of the cream. It's best to have it at room temperature before whipping it. Cream cheese can be substituted but will alter the taste, you should add vanilla extract if doing so
- Organic eggs are traditionally used for creating the rich creamy mixture and stiff peaks. Substitute with pasteurized eggs if concerned about raw eggs or you can also use a ratio with heavy cream for any dietary needs, for young children, elderly or for pregnant women - refer to notes in my recipe card at the bottom
- Black espresso coffee is for the dipping of the ladyfingers. Good quality coffee will give you a better taste. Instant espresso powder can be used if that's all you have
- Sugar balances the bitterness of the coffee and is also added to the cream
- Garnish with unsweetened cocoa powder or cacao powder on top for a classic finish right before serving. I also like to grate dark chocolate which adds another yummy flavor, but is totally optional
How to make Tiramisu
Make this classic Tiramisu and impress everyone, with layers of coffee soaked ladyfinger biscuits and creamy mascarpone, its popular for a reason! Follow my simple steps below.
Brew coffee and add to a deep bowl. Add ¼ cup of sugar, stir and allow it to cool in the fridge
Separate egg whites from the yolks in two separate bowls
Whip the egg whites with a mixer on medium speed until stiff peaks form. Set aside (don't over beat)
Add the remaining ¼ cup sugar to the egg yolks and whip. Add the mascarpone cheese and whip again until creamy (don't over whip)
Add the whipped whites into the cream. Gently and slowly fold through with a rubber spatula
Dip a savoiardi biscuit one at a time into the coffee, fully submerged for 2 seconds maximum
Place the soaked biscuit into a large pyrex dish on the edge of one side. Keep repeating the previous step and add the biscuits next to each other in a single layer. If needed, break some biscuits in half to fit them in. Then add just under half of the cream on top and smooth to an even layer
Dip the remaining biscuits into the coffee and layer next to each other in a single layer on top of the cream (refer picture)
Add the remaining cream and gently smooth it out to an even layer so all biscuits are covered
Cover with plastic wrap and put in the fridge for at least 8 hours or better overnight
Remove from the fridge and leave it out for 5 - 10 minutes at room temperature. Garnish with cacao powder along with grated chocolate
Its ready to serve, enjoy!
Tips and Tricks
- Ensure you have cooled the coffee in the fridge before dipping. Also avoid soaking ladyfingers for more than 2 seconds to avoid soggy biscuits
- Use a whisk attachment on a stand mixer or you can also use a hand mixer for the egg whites and cream
- Don't over whip the egg whites, stop once you achieve stiff peaks
- Gently fold the egg whites into the mascarpone mixture, slowly from the bottom up to retain its airy texture
- Sprinkle a few tablespoons of cacao powder right before serving
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3-4 days. It always tastes better after the second day 😉
- Leave it at room temperature for 5-10 minutes before serving
- You can also freeze tiramisu in an airtight container for 1 month. Allow it to thaw in the fridge and enjoy
FAQs
The name tiramisu translates in Italian to "pick-me-up" due to the energizing combination of espresso and sugar
Traditional tiramisu doesn't actually have any alcohol in it, and its normally never added in Italy. However these days it's popular for a small amount of alcohol in the coffee mixture, usually marsala wine, dark rum or coffee liqueur
The classic tiramisu recipe consists of raw eggs used to make the cream mixture, so its generally not safe to order from a restaurant if you are pregnant, for young children or elderly due to the possibility of bacteria. You can however make it at home without the eggs - refer to my notes in the recipe card below
Yes you can! Whilst its not traditional, it can be made with whipped heavy cream which is then combined with the mascarpone cheese, rather than the eggs
It's an iconic beloved dish enjoyed by Italians from all parts of Italy. Its perfect for sharing and very popular for Italians over festivities gatherings
Pairing
These are my favorite dishes to serve with Tiramisu:
More Tiramisu Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Tiramisu (Authentic Italian with Easy Steps)
Video
Ingredients
- 30 savoiardi biscuits
- 4 organic eggs *if you prefer not to use raw eggs, see notes
- 17.5oz / 500g mascarpone cheese (preferably at room temperature)
- 1 ¼ cups black espresso coffee
- ½ cup sugar
- Garnish - cacao powder and dark chocolate *optional
Instructions
Soaking Mixture
- Brew the coffee and pour into a deep bowl. Add ¼ cup of the sugar, stir and allow it to cool in the fridge
Cream Mixture
- Separate the egg whites from the yolks in two separate bowls
- Whip the egg whites with an electric mixer on medium speed until stiff peaks form and set aside (don't over-beat!)
- Add the remaining ¼ cup sugar to the egg yolks and whip using the electric mixer. Then add the mascarpone cheese and whip again until you've reached a nice creamy mixture (don't over-whip)
- Pour the whipped egg whites into the bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)
Assemble
- One at a time, dip a savoiardi biscuit into the coffee mixture (it should be cold) until fully submerged for 2 seconds at maximum
- Using a large pyrex dish (approx 13 x 9 inches / 30 x 22 cm) in size, Place the soaked biscuit into the dish on the edge of one side. Keep repeating the above step and place the biscuits next to each other in a single layer. They should cover the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - (refer to photos)
- Add in just under half of the cream straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream
- Dip the remaining biscuits one at a time into the coffee. Layer them next to each other in a single layer on top of the cream
- Pour the remaining cream on top, and using a spatula/back of a spoon, gently smooth it out to an even layer so all biscuits are covered
- Cover with plastic wrap. Place in the fridge for at least 8 hours, or even better overnight
- When ready to serve, remove from the fridge and leave it out for 5 - 10 minutes at room temperature. Garnish with cacao powder using a mien mesh sieve along with grated chocolate *optionalSlice into pieces and enjoy your delicious authentic Tiramisu!!
Notes
- Raw eggs - this recipe uses raw eggs, which are not recommended for pregnant women, young children and elderly individuals.
- Authentic tiramisu is made with organic raw eggs but if you prefer not to use raw eggs, or you cannot eat them, you can substitute the eggs with 2 cups of heavy cream. Simply whip up the heavy cream and fold it through the mascarpone mixture as per the recipe
Comments
No Comments