Authentic Tiramisu Recipe

Introduction

Tiramisu is a classic Italian dessert known for its creamy texture and rich coffee flavor. This authentic recipe combines layers of espresso-soaked ladyfingers with a luscious mascarpone cream for a treat that’s both elegant and easy to make at home.

Ingredients

• 350 ml strong coffee (1½ cups, espresso)
• 4 tbsp Marsala wine or rum (optional: Kahlua, Tia Maria, or rum flavoring)
• 300 g Savoiardi biscuits (10.5 oz, ladyfingers)
• 40 g unsweetened cocoa powder (1.4 oz, for dusting)
• 500 g mascarpone (16 oz, 2 packages)
• 4 eggs
• 90 g granulated sugar (0.45 cups, 1 dl)

Instructions

1. Step 1: Separate the egg yolks from the egg whites and place them in separate bowls.
2. Step 2: Using a hand mixer, whisk the egg yolks and sugar together until creamy and pale.
3. Step 3: Mix in the mascarpone cheese to the yolk mixture and continue whisking until smooth.
4. Step 4: In a separate bowl, beat the egg whites until stiff peaks form.
5. Step 5: Carefully fold the beaten egg whites into the mascarpone mixture using a spatula, maintaining the airiness.
6. Step 6: In another bowl, combine the espresso and your preferred liquor.
7. Step 7: Quickly dip each ladyfinger into the coffee mixture, coating them without soaking.
8. Step 8: Arrange a layer of dipped ladyfingers at the bottom of your serving dish. Spread half of the mascarpone cream over them.
9. Step 9: Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream on top.
10. Step 10: Cover the dish with plastic wrap and refrigerate for several hours, preferably overnight, to allow flavors to meld.
11. Step 11: Just before serving, dust the top generously with unsweetened cocoa powder.

Tips & Variations

• For a non-alcoholic version, omit the liquor and add a teaspoon of vanilla extract to the coffee.
• Use fresh, high-quality mascarpone for the creamiest texture.
• If raw eggs are a concern, use pasteurized eggs or substitute with whipped cream for folding.
• Experiment with different coffee types or flavored liquors to customize the taste.

Storage

Store tiramisu covered in the refrigerator for up to 2 days. It’s best enjoyed within this time for freshness and texture. When reheating, note that tiramisu is traditionally served chilled, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu ahead of time?

Yes, tiramisu actually tastes better after resting in the refrigerator overnight as it allows the flavors to meld and the dessert to set properly.

Is it safe to use raw eggs in tiramisu?

Using fresh, high-quality eggs is important. If you are concerned about raw eggs, opt for pasteurized eggs or substitute whipped cream for the egg whites to maintain safety.

Authentic Tiramisu Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

This authentic tiramisu recipe offers a classic Italian dessert experience featuring layers of espresso-soaked savoiardi biscuits and a creamy mascarpone mixture, finished with a dusting of cocoa powder. Perfectly creamy, rich, and easy to prepare without baking, this dessert is ideal for special occasions or anytime you crave a luxurious treat.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including refrigeration time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Coffee Mixture

• 350 ml Strong coffee (1½ cup) (espresso)
• 4 tbsp Marsala wine or Rum (Optional: Kahlua, Tia Maria, or Rum flavouring)

Main Ingredients

• 300 g Savoiardi biscuits (10.5 oz) (ladyfingers)
• 500 g Mascarpone (16 oz) (2 packages)
• 4 Eggs
• 90 g Granulated sugar (0.45 cups) (1 dl)
• 40 g Cocoa powder unsweetened (1.4 oz) (for dusting)

Instructions

1. Separate eggs: Separate the egg yolks and egg whites into two different bowls to prepare for the mousse and meringue components.
2. Whisk yolks and sugar: Using a hand mixer, whisk the egg yolks and granulated sugar together until the mixture becomes creamy and pale in color, indicating that the sugar is fully dissolved.
3. Add mascarpone: Gently mix in the mascarpone cheese into the yolk and sugar mixture, continuing to whisk until you achieve a smooth, creamy texture with no lumps.
4. Beat egg whites: In a separate clean bowl, beat the egg whites with a mixer until stiff peaks form, creating a light and airy meringue.
5. Fold whites into mascarpone: Carefully fold the beaten egg whites into the mascarpone mixture using a spatula, mixing gently to keep the mixture light and fluffy.
6. Prepare coffee liquor: In another bowl, combine the strong espresso coffee with your choice of Marsala wine, Rum, or flavored liqueur to create the soaking liquid for the biscuits.
7. Dip biscuits: Quickly dip each savoiardi biscuit into the coffee and liquor mixture, making sure not to soak them too long to avoid sogginess.
8. Layer dessert: Arrange a layer of dipped biscuits in a serving dish. Spread a layer of the mascarpone cream on top. Repeat the layering process once more to create two layers, finishing with a final layer of mascarpone cream.
9. Refrigerate: Cover the tiramisu with plastic wrap and refrigerate for several hours or preferably overnight to allow the flavors to meld and the dessert to set properly.
10. Dust and serve: Just before serving, generously dust the top with unsweetened cocoa powder for an authentic finish and enhanced flavor.

Notes

• Use freshly brewed, strong espresso for the best flavor.
• Quickly dip ladyfingers to prevent them from becoming too soggy or falling apart.
• For added flavor, you can substitute coffee with decaffeinated espresso if preferred.
• Ensure egg whites are whipped properly to stiff peaks for the lightest texture.
• Tiramisu tastes better after resting overnight as the flavors meld beautifully.
• Consume within 2 days for best freshness.

Keywords: Tiramisu, Italian dessert, espresso dessert, mascarpone, ladyfingers, no-bake dessert