This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.
Itβs simple to make, fun to construct, and tastes even better the next day β and the next!Β This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.
Tiramisu β proper Italian recipe!
There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.
This is a proper Italian Tiramisu recipe. The way itβs made in Italy and the GOOD Italian restaurants.π
There is no whipping cream.
And itβs made usingΒ raw eggs.Β
I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).
While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you wonβt need to worry about consuming raw eggs.
And if the thought of raw eggs is icky β well, chances are youβve eaten raw egg without realising it in the form of:
chocolate mousseΒ (in a traditional or nice French restaurant)
PavlovaΒ (what do you think that marshmallow centre you know and love is?Β Raw egg whites!)
Homemade mayonnaise, hollandaise and bernaise (raw yolks!)
All those cake batter and cookie dough bowls youβve licked clean!!
And of course, that Tiramisu you swooned over at that rustic little Italian restaurant??Β Raw eggs!
Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep,Β that includes all the foods Iβve listed above!
The unique thing about the Tiramisu cream is that itβs rich yet light, it sets so itβs cuttable to show the layers, yet itβs soft and creamy.
What goes in Tiramisu
So, other than the eggs, thereβs a few more ingredients in Tiramisu worth chatting to you about!
Lady fingers aka Pavesini or Savoiardi biscuits β pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit βn veg shops. They are crisp, sweet sponge fingers that taste like vanilla;
Mascarpone β itβs a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency).Β Australians βΒ do NOT use Woolworths or any generic home brand as they are too thin and wonβt set, so your cream layer will be too thin. Use good brands such as:
La Casa Formaggio Mascarpone (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms, pictured below)
Any from an Italian deli
Coffee β Tiramisu ainβt Tiramisu without coffee for dunking the biscuits! Youβll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and
Frangelico or other liquor β I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because itβs a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options:Β Rum, brandy, Baileyβs Β β go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)
This is an easy Tiramisu recipe β itβs made the traditional way so the eggs are not tempered.
How to make Tiramisu
The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.
This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.
I say it βsetsβ, but itβs still very soft and creamy β itβs a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!
Layering up!
My favourite part! And it goes down like this:
Dunk biscuits in coffee-Frangelico
Cover base of dish
Top with half the Tiramisu cream
Repeat!
TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!
The one other thing worth noting about Tiramisu made the proper way βΒ it is far less sweet than most desserts. Thereβs only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they arenβt that sweet!
In fact, I sometimes fret that itβs not sweet enough β but everybody (and I really do meanΒ everybody) I have ever made this for says itβs the perfect as is.
So in the many years Iβve been making this, I havenβt change the recipe at all! β Nagi x
If youβre thinking about an Italian Dinner Partyβ¦
Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Starters
Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated VeggiesΒ (which is basically homemade antipasto) with soft ricotta (Australia β avoid Perfect Italiano, itβs powdery and borders on inedible)
Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
Shredded Beef RaguΒ pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
Garlic Bread β yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic BreadΒ or even Cheese and Garlic Crack Bread)
Rocket/Arugula Parmesan Salad β toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes β super fast, no dressing to make separately!
Dessert β This Tiramisu!
Watch how to make it
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Easy Tiramisu (Chef Recipe)
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone , good brand (Important β read Note 1)
- 1 1/4 cups black coffee , hot and strong! (Note 2)
- 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
- 6.5 oz / 200g (24 β 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined β don't bash out all the air in the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8β/20cm square dish. (See video or step photos above to see how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 β 5 hours, preferably overnight
- Dust with cocoa powder just before serving β either before you cut or after placing onto serving plates.
Recipe Notes:
-
- La Casa Formaggio Mascarpone (Woolworths)
- Montefiore Mascarpone Cheese (Coles)
- Formaggio Zanetti (Harris Farms)
- Latteria Sociale Mantova (Harris Farms)
- Any from an Italian deli, anything made in Australia
Nutrition Information:
Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
Off to Vietnam today to film theΒ first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.
The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that Iβll shareΒ recipes for the foods I film on the streets of Vietnam!
As for Dozer β unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.
So until such time, Dozer stays behind for international tripsβ¦. and this is what IΒ have to deal with when Iβm packing to go away without himβ¦.
Oh the guilt! Itβs almost too much to bear!! Might be smiling on the outside but Iβm crying on the inside π©
It is time for chefs abroad, who want others in other countries to try their recipes, (which look cool btw) to put ingredients in grams or ounces. Its not a difficult task because I have used many recipes that have allowed me to convert the measurements. Itβs very easy to say that a cup is this and that, when facts show that it is not that simple.
Perfect, even better alcohol free. I was nervous because of some reviews below. I made this early morning, kept at the back of the fridge & it was ready 12 hours later for after Christmas dinner. So glad I found a recipe without cream! Thanks again Nagi.
Hi Nagi,
Thank you for the recipe. I find that my egg yolk and mascarpone mix is a bit on the runny side. What could be going wrong?
Thank you Nagi
Made this for Xmas lunch and didnβt have the sponge fingers so used crushed choc chip biscuits and Coles brand mascarpone (donβt judge me β there isnβt much choice in north Qld on Xmas Eve)
Added Frangelico and served in individual dessert bowls, and it was a complete hit
Iβm making this today, I live rural and could not find a genuine brand of mascarpone ANYWHERE.
Aldi of all places has a genuine βMade in Italyβ authentic Mascarpone, its thick like spreadable cream cheese, and only 4 dollars! I had to share my find.
I gave this a go yesterday for Xmas and unfortunately had to go in the bin as it refused to set in the fridge, I used the La Casa Formaggio brand of mascarpone so maybe one to avoid as it was quite runny out of the container more like a thick cream than the texture of cream cheese.
if your tiramisu doesnβt set dont throw it away. pop it in the freezer. It makes a good frozen dessert too π
Made this for our early Christmas (only one guest-very sad-but next year!). It was perfect in size but most importantly in taste. I did add shaved chocolate to each layer and on top. Thanks for an easy go-to recipe that can be put together so quickly with such βbig timeβ results.
Hi Nagi,
Do you think I can make this two nights in advance? Or will it get watery/soggy
That will be fine Kim! Just make sure you donβt eat it first β the temptation is a problem π N x
Nagi. This. Was. INCREDIBLE! Just so delicious and absolutely did not miss the cream or soggy-ness of the sponge fingers that I usually get with other tiramisu recipes. This was hands-down PERFECTION. I used a slightly smaller dish and got three layers, still delicious, and used rum as my liquor. This will be my go-to tiramisu recipe FOR EVER. Thank you!
Hi Nagi I followed recipe but I didnβt have as much filling as yours looks . Could I make more next time somehow ?
I used twice as many eggs,sugar and used the extra βcream β to make extra tiramisu in small corningware dishes using several different types of cookies, biscotti,and biscuits. Bicotti and Lotus Biscoti both work well. Thank you Nagi for the recipe.
Hi Nagi, Iβve just made your Tiramisu recipe and followed it exactly. The mixture was quite wet and looked curdled! Do you have any tips why?
Hi Tanya, sorry you had issues here, sounds like it may of been the mascarpone youβre using β can I ask what brand it is? N x
Great taste but unfortunately mine didnβt set up much at all overnight. I used woolworths βitalian styleβ mascarpone cheese 250g tubs as thatβs all i could get. It wasnβt as thick as the type shown in the video β more like a double cream.
Hi Mike β Iβm so sorry to hear that. I just did a quick google and found that there have been complaints about the Woolworths mascarpone cheese being a knock off, itβs not the real thing so no, it does not set. I am going to send them an email to complain β and in fact, if I were you, I would go back to the store and get your money back for all the ingredients you wasted. Mascarpone is MEANT to set. It means the product is not fit for purpose. Itβs unacceptable. You should not bear the cost of their poor quality product! (PS And if you donβt get your money back, I will complain to them publicly on your behalf so tell me if you have problems!)
Hi Nagi, Iβve made this recipe twice β once with Montefiore Mascarpone Cheese, and once with Latteria Sociale Mantova Mascarpone β and both times with the mascarpone and eggs at room temperature. Unfortunately both times, my mixture curdled and looked yellow and watery. Any ideas what might be causing this?
Thanks Nagi, I have emailed them about it. Like i said the taste of the dish was great but thought itβd be good to warn others about that brand as i noticed a few other comments had similar problems.
Help , My mixture is cuddled any ideas why? I use the mascarpone at room temperature
My cream mixture before I add in the meringue is orange. Any ideas why?
I found a GF version of the biscuits. Hooray. Neither of us love coffeeβ¦so I am going to try this with a good quality got chocolate powder β any tips?
Hi Jill, tiramisu is about the coffee flavour, I havenβt tried with any alternatives sorry! N x
So delicious and much easier than the double boiler recipe Iβve tried previously. Mine was a little wet, I dunked too much, lesson learned for next time.
Thank you
This. Was. Awesome. Thank you for demonstrating the perfect dunk technique β helped tremendously to avoid soggy ladyfingers! My cream mixture turned out perfectly and the amount was just right. Had to use regular sugar instead of superfine as I couldnβt find the latter at my grocery store but the texture was great. Iβve been testing various cake recipes to find the perfect one to make for my wedding but now Iβm making a wedding tiramisu instead! Thanks to Nagi and Chef Martin!
Tastes great! I didnβt have much espresso in stock, but even with the quick dunk, the ladyfingers only absorbed 50mL of liquid, so if you only have 100mL or so, you should be fine. My cream turned slightly watery, maybe due to the mascarpone or due to some of the egg whites collapsing. It still set in the fridge though. My only complaint is that there isnβt enough cream for an 8Γ8 pan.
Love this recipe. So delicious. So easy. Used spiced rum instead of Kahlua β last minute menu change due to oven door blowing up and that was what we had. Worked really well. Thank you, Nagi!
Thank you soooo much for this recipe!! It is drop-dead delicious!! Followed it to the letter and had no problems with it not being βsetβ. I made this for my 30th wedding anniversary dinner. Thanks for making my special day dinner exceptional.
Thanks for the receipt. However my egg yolks, sugar and mascarpoe mix is too watery. Any reason? Thanks
Hi, Nagi:
Glad to hear from you. I used BelGioloso Mascarpone, pretty common one in US.
Thanks
Mei
Hi Mei, sorry you had issues here β what kind of mascarpone were you using?? N x