Classic Italian Tiramisu Recipe

Typical of the Italian patisserie tradition, tiramisu is the dessert par excellence, the most loved and known in the world. The main ingredients are typically Savoiardi Cookies (ladyfingers), mascarpone cheese, eggs, sugar, coffee, and cocoa powder.  The ladyfingers are soaked in coffee and then covered with layers of mascarpone cheese cream.

The Origin of Tiramisu

The origin of tiramisu is disputed between various Italian regions, especially Veneto and Friuli Venezia Giulia, despite the fact that the Savoyardi (ladyfingers), for example, are originally from Savoy. However, tiramisu is a timeless delicacy and very easy to prepare, which coexists perfectly with the evolution of modern cuisine.

What is the Difference Between Italian and American Tiramisu?

A classic Italian Tiramisu is made with raw eggs. In America, Tiramisu is often made by tempering the egg yolks and using heavy whipping cream instead of egg whites, to avoid salmonella contamination.

How do you Pasteurize Eggs at Home for Tiramisu?

Pasteurizing the eggs, whole or just parts of them, is a very important step in order to be able to safely prepare tiramisu. If you don't want to pasteurize eggs you can always try our Eggless Tiramisu.

To Pasteurize the Egg Whites

Bring a large pan of water to a boil. While you wait, pour egg whites in a bowl, along with either 2 tablespoons sugar per egg white.

Cook over the pan of water until the mixture reaches 160°F:

Str constantly, until the mixture registers 160°F on a thermometer. Scrape the bottom and sides of the pan with a silicone spatula the entire time.

To Pasteurize the Egg Yolks

In a saucepan, combine as many yolks as you need in your recipe with 2 tablespoons of sugar per egg.

Cook over low heat until the mixture reaches 160°F:

Cook over very low heat, stirring constantly, until the yolk reaches 160°F. Scrape the bottom and sides of the pan with a silicone spatula the entire time.

Can you Substitute Coffee in Tiramisu?

Strawberry tiramisu or Strawberry and Chocolate Tiramisu are a fresh, light variant of the classic Italian tiramisu. This sweet, soft recipe calls for fresh juicy strawberries, ladyfingers and mascarpone cheese, and chocolate – no alcohol or coffee needed.

Tips to Make the Perfect Tiramisu

• The biscuits most used for tiramisu are the ladyfingers and not surprisingly; they are tall enough to soften in the coffee without crushing, ruining the tiramisu!
• Mascarpone cheese must be used at room temperature and above all it must be worked before being combined with the other ingredients; the mascarpone cheese must become a cream, to do it you just need a spoon!
• The ingredients of the tiramisu, whichever you choose, must be processed at room temperature.
• The coffee must be real coffee, no instant coffee or the like. Before soaking the biscuits, the coffee must be cold and possibly unsweetened, since tiramisu is already very sweet on its own. If you really want to prepare a suitable tiramisu also for the little ones or for those who do not like caffeine, you can use barley coffee
• Place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.
• If you want to enjoy a perfect tiramisu it must be served strictly cold! Place your tiramisu in the refrigerator and let it rest for at least 3 or 4 hours before serving it.

How to store Tiramisu

Tiramisu can be stored in the refrigerator for 3-4 days, placed in an airtight container with an airtight seal or covered on the surface with a sheet of transparent film. It is also possible to freeze tiramisu without bitter cocoa powder in a plastic wrap.

How to make Tiramisu

Separate the egg whites from the yolks.

With an electric mixer, whip the egg whites until stiff peaks form. The bowl must be cold and clean.

Now for the yolks. Whip them with sugar for at least 5-10 minutes.

After obtaining a clear and smooth mixture, it's time to make our delicious cream!

Pour the mascarpone not too cold from the fridge, a little at a time. Whisk until all the ingredients are well mixed (If you prefer a lighter version without eggs or mascarpone you can whip fresh cream with icing sugar or mix honey and yogurt together until you obtain a creamy mixture).

Incorporate the whipped egg whites and mix well. You will have to obtain a beautiful thick cream

Spread a generous base of mascarpone cream on a baking tray

Gently dip the ladyfingers in the coffee for a couple of seconds, so as not to let them soften and break.

Arrange the biscuits on the cream layer next to each other until the entire pan is filled.

Continue with another layer of cream and ladyfingers (Do you want to prepare it for the little ones too? You can soak the ladyfingers in milk, you'll see it will still be delicious!).

When you get to the top of the pan, have fun making the tiramisu beautiful. Pour the remaining cream into a piping bag, and create tufts covering the entire surface.

To obtain a compact result, let the tiramisu cool in the fridge, just long enough for it to become compact.
And now the inevitable final touch that will make it even more delicious: sprinkle it with cocoa powder.

Serve and Enjoy!