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I promise that this is one of the easiest, most fun and most delicious tiramisu recipes out there. Everyone in my family loves this dessert, and I'm quite proud of it myself.
London, England, UK
14 people made this
- 3 eggs
- 50g icing sugar
- 250g mascarpone cheese
- 6 heaped teaspoons instant coffee granules
- 200g boudoir biscuits (sponge fingers)
- cocoa powder, for dusting
MethodPrep:30min ›Extra time:2hr › Ready in:2hr30min
- Separate the eggs. Place the whites in a small bowl and the yolks in a big bowl. Set aside the whites.
- Add the icing sugar to the yolks and whisk together until it turns pale and fluffy. Add the mascarpone and mix till combined.
- Bring 200ml water to the boil and stir in the instant coffee until dissolved. Set aside.
- Whisk the egg whites until stiff. Fold the egg whites into the mascarpone mixture.
- Add the coffee in a shallow bowl and dip your biscuits in the coffee for 5 to 8 seconds. Transfer them to a rectangular serving dish that is high enough for a 2-layer tiramisu. Continue this until there's a single layer of the biscuits covering the bottom of the serving dish.
- Cover the biscuits with half of the mascarpone mixture, and spread evenly. Cover with another layer of soaked biscuits, and then with the remaining mascarpone mixture. Dust liberally with cocoa powder.
- Put it in your fridge and chill it for 1 hour (the longer the better, I put mine in before lunch and take it out when it's dinner time, for dessert), and serve with whipped cream on the side.
You may double all of the ingredients but use only 5 eggs for the double amount, and 8 eggs for the triple amount.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I love it, of course.-14 Nov 2013
Traditional Tiramisu Recipe
Make this Traditional Tiramisu Recipe and prepare to swoon! It's creamy, light and airy, thanks to a delicious mascarpone filling made with zabaglione and beaten egg whites. Savoiardi ladyfingers dipped in espresso and Kahlúa provide a nice kick of flavor.
Don't miss my step-by-step photos and tips for this classic Italian dessert!
Tiramisu means "pick me up" in Italian.
It's seems fitting. You might need someone to pick you up after you taste this and swoon in ecstasy!
Seriously, this is one of our favorite desserts ever! I tweaked the recipe to get it just the way we like it -- creamy, light, airy and a little boozy -- but most of all. delizioso!
I urge you to make this as soon as possible!
WHAT IS TIRAMISU?
Have you ever eaten tiramisu? I love it, but also know a number of people who have heard of it but have never tried it themselves.
Tiramisu is a layered, coffee-flavored Italian dessert. The layers consist of ladyfingers soaked in coffee and sometimes alcohol, mascarpone cream, and whipped cream. To finish, it is dusted with cocoa powder.
The finished dessert is served cold, which makes it the perfect dessert to make ahead (more on that later).
If you love coffee-flavored desserts, you&rsquoll love this recipe.
Best Tiramisu Recipe
The last time I bought a store-bought tiramisu cake, I couldn’t believe all the extra ingredients that I couldn’t pronounce. Surely that’s not the norm in Italy. That’s where this best tiramisu recipe comes in with authentic flavors and real ingredients to make one decadent dessert to share with friends and family.
Homemade Tiramisu Ingredients
- Espresso – brewed and cooled to room temperature, it’s an essential component of this tiramisu dessert
- Marsala wine – this gets mixed with the espresso to soak into the ladyfingers
- Ladyfingers – speaking of ladyfingers, they’re called ‘savoiardi’ in Italian
- Dark rum – gives it that distinctive flavor
- Eggs – to add the creamy layer
- Heavy whipping cream – makes it creamy and dreamy
- Mascarpone cheese – the heavenly ingredient in this traditional tiramisu recipe
- Unsweetened cocoa powder – the topping for our epic creation
I believe in love at first sight between a person and tiramisu.
Easy Tiramisu Recipe
Tiramisu cake recipe only looks daunting. But there aren’t very many ingredients. It’s all about making the layers and then putting those layers together. You can totally handle that! It does take some time to make and then you’ll want it to refrigerate overnight, but it really is so much easier to make than it looks!
How do you Make Tiramisu from Scratch?
Making tiramisu from scratch requires you to put the layers together first. There’s the ladyfingers dipped in espresso and wine and then the creamy layer. Once you follow the steps to make them, you can then add the layers as directed and refrigerate overnight.
Expert Tips and Tricks for the Authentic Tiramisu Cake Every Time
- Be quick about dipping the ladyfingers. If you let them linger too long, they will make the entire dessert a mess.
- Set up a station. When you’re mixing, it’s not difficult but since you have to use different bowls, get it organized first. Then you’ll find it much easier (and less stressful) to make this dessert.
- Try a crisscross with the ladyfingers in the layers. This way, they will look really pretty when you cut it.
- Make it enough in advance. Tiramisu does take time to put together, but the real challenge is waiting for it to chill and set. Allow for enough time so that it really comes out perfect!
How to Make Tiramisu Dessert
Tiramisu dessert doesn’t require baking. What it does require is patience. You’ll rely on your mixer for most of it, creating 2 layers. Once you have the components of the layers finished, you can get to layering it. After it has been assembled, you’ll put it in the fridge until it’s time to serve.
Does tiramisu contain alcohol?
Yes, it does. If you or your guests don’t drink, you may want to choose another dessert. The alcohol content could be enough to give someone a buzz.
What can I substitute for rum in tiramisu?
If you don’t have dark rum, you can try amaretto or a coffee liqueur. Even Irish cream or chocolate liqueur would be a lovely substitute that would match the coffee and cocoa taste of this dessert.
Can I substitute cream cheese for mascarpone in tiramisu?
If you can’t find that creamy sweet Italian cheese, you can try to substitute whipped heavy cream or cream cheese to replace it. Another idea is to combine those two ingredients which may add more balance than cream cheese alone.
How do I make my tiramisu firmer?
Be patient with the chill time. Tiramisu needs time for the fat in the cream to solidify. Letting it chill overnight is ideal because it should take on a much firmer texture by then.
How do you make tiramisu not soggy?
In addition to chilling for a long enough time, the trick to keeping tiramisu from going soggy is to not overly soak those ladyfingers. They just need to be dunked for seconds at a time to absorb the espresso-wine mixture.
Should tiramisu be served cold?
Yes, tiramisu is meant to be served cold. Slice it and serve it, then return the remaining portion to the fridge so it maintains a firm texture.
What is the main flavor in traditional tiramisu?
The main flavor of tiramisu is a sweet, creamy, coffee flavor. Tiramisu has a very unique flavor profile which adds to its popularity. Its is a sweet combination of coffee, creamy mascarpone cheese, cocoa, and rum.
What makes the best tiramisu?
Traditional Italian-style tiramisu is the best tiramisu. Tiramisu is a very unique Italian desert that really has no equal. To make the best tiramisu recipe in a traditional Italian style, use quality Italian ingredients and Savoiardi ladyfingers.
Do you use soft or hard ladyfingers for tiramisu?
You specifically want to use Italian Savoiardi ladyfingers. Savoiardi are a hard Italian cookies used for making Tiramisu and dipping in your coffee.
What can I use instead of ladyfingers in tiramisu?
Ladyfingers, specifically Savoiardi, are the traditional way to make tiramisu. However, if you must find a substitute for ladyfingers, you can use sponge cake or pound cake cut into ladyfinger size strips.
What alcohol is used in tiramisu?
Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.
What can replace rum in tiramisu?
Although dark rum is the most commonly used alcohol in tiramisu, you can use coffee liquor, amaretto, or marsala wine as a substitute.
What can I use instead of mascarpone in tiramisu?
Although there really is not an equal substitute for mascarpone cheese, you can beat together full fat cream cheese with heavy whipping cream. That will likely be as close as you can get to true mascarpone.
What makes a good tiramisu?
Quality Italian ingredients makes a good tiramisu. To achieve an authentic Italian tiramisu taste, you must use quality Italian ingredients like Savoiardi ladyfingers, marsala wine, and mascarpone cheese.
What goes well with Tiramisu
Espresso always goes well with tiramisu. Brew up your best to serve to your guests with this dessert. Additionally, certain wines are a great way to cap off the evening, such as sweet white Barsac or a sparkling rose.
How to Store Tiramisu
Tiramisu must be covered well and kept in the refrigerator. Once you plate it, if any should remain, put it back in the fridge promptly.
How Long Does Tiramisu Last?
You can breathe a sigh of relief if you make tiramisu ahead of an elegant dinner party. It can be made up to 2 days in advance. You’ll have 4 days total though to keep it in the fridge.
Can You Freeze Tiramisu?
Here’s some very good news – tiramisu freezes beautifully. As long as you contain it properly, it can be kept in your freezer for as long as 3 months.
- 6 egg yolks
- ¾ cup white sugar
- ⅔ cup milk
- 1 ¼ cups heavy cream
- ½ teaspoon vanilla extract
- 1 pound mascarpone cheese, at room temperature
- ¼ cup strong brewed coffee, at room temperature
- 2 tablespoons rum
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form.
Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Tiramisu Recipe Tips & Tricks
Don’t Have An Espresso Maker?
You can buy espresso at a local coffee shop and refrigerate it until ready to use. Or you can use powdered “instant” espresso coffee and water to make espresso for this recipe.
Don’t Have A Double Boiler?
That’s ok. You can set a small pot with 1 inch of water on the stovetop. Then rest a glass bowl over the top. The steam will warm the glass bowl, just like the crock of a double boiler.
There are two types of Ladyfingers… The Savoiardi-style are the type to look for! They are crisp like little cookies, and will soften over time. The other cake-like variety is way too soft to work with.
Want pretty clean sides on each piece of Tiramisu?
Make sure to wipe to knife blade with a damp paper towel between each cut. Also, be sure to cut deep, and run the knife along the bottom of the pan, so the pieces come out of the pan fully intact.
Instead of making our recipe for Tiramisu in a large baking dish, you can layer it in individual ramekins.
It should fill twelve 8-ounce cups. You may need to trim the Ladyfingers to fit in the cups before dunking them.
Tiramisu Cake is not as hard to make as you might think. Let's start with the cake layer. It is a genoise cake and made of 5 ingredients: eggs, granulated white sugar, all-purpose flour, cornstarch, and baking powder.
You can mix the batter with a handheld mixer, but I encourage you to use a stand mixer (if you have one) just because it is so much easier and also faster. The cake batter needs to be mixed about 10 minutes when mixed with a stand mixer when you use a hand mixer plan 3-5 minutes longer to get the required consistency.
Start with mixing the eggs just until combined. Then add sugar and mix for 10-15 minutes on medium-high speed. Watch the following pictures to see how the egg/sugar mixture transforms while mixing it.
Mixing progress after 1 minute:
Mixing progress after 5 minutes:
Mixing progress after 8 minutes:
After about 10 minutes mixing with a stand mixer or 15 minutes with a hand mixer, the egg mixture is pale white, fluffy, and tripled in size. You know that the batter has the required consistency when you drip off batter from the mixing attachment on top of the mixed batter. The drop should be visible for 10 seconds. If it sinks into the batter before the 10 seconds are over, you need to mix longer.
Using a wooden spoon, carefully fold in flour, cornstarch, and baking powder. Do not overwork the batter or work too fast. Otherwise, you will destroy all the air pockets which are necessary to create light and airy cake layers, which don't fall flat.
For easy removing the cake from the pan after baking, line the bottom, and the sides of three 8" baking pans with parchment paper. Therefore cut out a circle for the bottom and stripes for the sides. I always spray a little bit of non-stick spray under the paper that it sticks to the pan.
Divide the batter into the three baking pans equally. Immediately after filling the batter into the pans, bake all three pans at the same time. When the batter stands too long before baking, it loses too much air, and the genoise cake gets flat and eggy.
After baking let stand for 5 minutes, then remove the cakes from the pans and remove the paper immediately (caution: it's still hot). Let cool on a wire rack. The cake needs to be room temperature before filling.
Let's do the mascarpone filling. You need mascarpone, powdered sugar, strong coffee, and heavy whipping cream.
Please make sure that you use full-fat mascarpone and no low-light or substitute product. Also, don't interchange it with ricotta. Ricotta does not work with this recipe. Mascarpone should not be room temperature when using it but cold and straight out of the fridge.
The mascarpone must be thick and firm straight out of the container. See the picture below. I buy mascarpone which is from Italy, and it is smooth, thick and firm. 100g of my mascarpone contains 42g fat, and it is made of cream and citric acid. The wrong mascarpone can break your frosting and will never get firm.
Before you buy mascarpone maybe you research on the internet, with which mascarpone brand the people had troubles. Here is a post about the 11 best Mascarpone cheeses for Tiramisu.
The mascarpone should look straight out of the container like in the picture below:
There are no raw eggs in the mascarpone frosting as it is in original Tiramisu. I added strong coffee to the mascarpone frosting to enhance the coffee taste in the cake because it's not possible to soak the cake layers as much in coffee as you do it with ladyfingers. The whipping cream makes the frosting lighter in texture.
Start with mixing the mascarpone on medium speed until it is creamy for about 2 minutes:
Sift in powdered sugar and mix on medium speed until creamy and combined about 1-2 minutes:
Add the strong coffee and don't stop mixing until it is completely combined and creamy. The coffee needs to be cold and chilled. Watch the two photos below to see how it looks when you add the coffee and when it is completely combined. You see that it looks curdled in the beginning, but this is normal. Keep mixing until it comes together (it will). Mix on medium speed for about 2-3 minutes.
Then add the heavy cream (straight out of the fridge). Watch the following three process photos how the consistency changes. In the beginning, when you add the heavy cream, it seems to be very liquid, but this is normal. You add a lot of liquid to the frosting. Just keep mixing on medium speed until it is creamy and stiff peaks form for about 2-3 minutes.
Do you see? It starts to get creamy:
That is how it should look like in the end:
Now we assemble the cake. Cut off the edges of the cake layers to create a flat surface if needed. Then place the first layer on a cake turner or plate. If you have a cake turner, use it. It's easier to frost cakes with a cake turner. Lightly brush the cake with strong coffee.
The more coffee you use, the more intense the taste will be, but it will also be wetter. Less coffee leads to lighter coffee taste and dryer cake layers. I used ½ cup of coffee because for me it was the best balance of coffee taste and consistency.
If you want to adjust the amount of coffee to your taste, I recommend staying in the range between ¼ - ¾ cup coffee. With ¼ cup the taste will be very light. With ¾ cup of coffee, the cake will be wetter, and the coffee might leak around the cake, the longer it stands in the fridge.
Top with about &frac13 of the mascarpone cream and spread evenly.
Make sure that you spread every layer of the mascarpone frosting evenly that the cake is straight. Use the last third of mascarpone frosting to level the cake and frost the outside. I use most of the remaining frosting for the top to level the cake. I just lightly frost the sides of the cake because I love naked cakes. If you don't want to make a naked cake, you might want to reserve more frosting for the sides.
The mascarpone frosting should stick out between the cake layers. It makes it easier to frost the sides of the cake more evenly. Watch photo below to know what I mean.
Then level the frosting on the top and sides of the cake with an offset spatula.
Chill the cake at least 4 hours in the fridge or overnight. Decorate the cake with whipped cream (watch the video how I decorated the cake), cocoa powder, or whatever you desire.
Layer your ladyfingers for this tiramisu recipe
Go ahead and spray a 9x13-inch baking dish with nonstick cooking spray for this tiramisu recipe. You will dip each ladyfinger into your room-temperature espresso — do this one at a time — and line the bottom of the baking dish with the coffee-infused biscuits. We know — this is starting to look super tempting! No judgement if you sneak a taste of a cookie. Once you have fully lined the bottom of your baking dish, spread half of your yolk and cheese mixture over the ladyfingers.
You will repeat this process with another layer of espresso-soaked ladyfingers and then the final layer of the yolk and cheese mixture. But as ready as you are to sample your sweet treat, we are sorry to report you should wait. Carli advises a few final touches before serving up the tiramisu you should be seriously proud you produced at home, nary a restaurant dessert menu in sight.
Whisk the egg yolks and sugar together until thick and pale &ndash this should take about 10 minutes. Add the mascarpone and whisk again until combined.
In a separate bowl, whisk the egg whites to the soft peak stage. Mix a heaped tablespoon of the egg whites into the mascarpone mixture, then gently fold in the rest.
Stir the brandy into the coffee in a shallow dish. Soak one-third of the biscuits in the coffee mixture for about 10 seconds, then put a layer into each of eight tumblers or small dishes, halving the sponge fingers if you need to. Top with a layer of the mascarpone mixture, then repeat the process twice. Chill well. It's fine to make the tiramisu the day before you want to serve it.
Melt the chocolate and spread it out on a baking tray. Chill, then run a kitchen knife across the hard chocolate to make curls. Top each serving of tiramisu with chocolate curls and dust with cocoa.
Get ahead: y ou can make the tiramisu the day before. Top with chocolate curls and cocoa just before serving. You can also freeze the tiramisu in a freezer-proof dish or dishes. Defrost at room temperature for 4-5 hours, then chill if not serving straightaway.
Kitchen secret: the dusting of cocoa is traditional the chocolate curls are not essential but they do look pretty. If you want both and are short of time, grate the chocolate over the top instead.
The perfect tiramisu
4 eggs, separated
75g caster sugar
2 tbsp sweet marsala
2 tbsp dark rum
About 16-24 savoiardi biscuits (or boudoir, if unavailable), depending on size of dish
Cocoa powder, to dust
Whisk three of the egg whites until stiff, then set aside. Whisk the egg yolks with the sugar until pale and voluminous, then whisk in the mascarpone, a little at a time, until smooth and well combined – you don't want lumps of cheese. Gently fold the three whites into the mascarpone mixture with a large metal spoon, being careful to knock as little air out as possible.
Stir the booze into the coffee and pour into a shallow dish. Dip each biscuit into the liquid until it is a pale coffee colour, then arrange to cover the base of a shallow glass dish. Spoon a third of the mascarpone mixture on top, followed by a good sprinkle of cocoa, then repeat the layers, finishing with a layer of the cheese and cocoa.
Cover and refrigerate for six hours before serving – you may need to dust with a little more cocoa to make it look respectable.
Tiramisu: a tired old cliche of Italian cooking that needs to be retired, or a classic that just needs some love? And, if you do love it – how do you make it? The traditional way, or with Baileys a la Nigella, beer or even (heresy) strawberries?