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©
Thank you so much for your clear and sincere recipe, Iβve trawled the web and decided to follow yours. It worked out beautifully. I will reduce the sugar the next time but itβs really a matter of personal preference. Iβm giddy with delight and thank you for making my first tiramisu attempt such a success. My husband said thereβs nothing to improve on, I can keep it the way it is! π
This recipe is SO GOOD!!! It doesnβt need the heavy whipping cream you typical see in recipes because itβs already so creamy and rich just with the mascarpone. I found that I can reduce the sugar to 1/3 cup and itβs still wonderful!
Nagi, this recipe is bulletproof β Iβve made it 4 times and the result has been universally loved. Love your work (and you!)
Awesome Shane, thatβs fantastic to hear! N x
Would love to know your kingfish carpaccio recipe for an Italian dinner party!
Itβs being developed! Will post it as soon as itβs completed π N x
Made this on the weekend for my italian family β hands down one of the best tiramisu desserts I have ever eaten. It was absolutely delicious and everyone loved it. Tks for sharing and will def make it again in the future.
Awesome recipe! Written down in my recipe journal already.
Iβm making this for my girlfriendβ¦
Thank you so much!
Youβre so welcome! N x
Hi Nagi, how long can we keep the tiramisu in the fridge?
Hi Steph, up to 3 daysβ¦ If it lasts that long π N x
We made this sans alcohol and it was delicious. Iβll be making it for hubbyβs 40th with decaf coffee in case the kids try it, lol.
Iβm using a dish just over double the size you recommended, so I was going to triple the mascarpone cream to make sure I had enough. Can you do a triple batch with your mixer for the same amount of time, or would more ingredients take longer? Your recipe made it so simple.
Hi Nagi! I made this last night and left to chill overnight! I checked it this morning and it still hasnβt set. I wonder what I couldβve done wrong? It tastes really good though!
Hi Jo, I had the same issue and it eventually set after 3-4 nights. I think my issue was that I didnβt whip the whites stiff enough but Iβm not too sure. Iβm planning to try again tonight, happy to let you know how I go!
Yes please. π thank you! If you have tips too Nagi, that would be great!
Hi I donβt see where you say how much sugar, coffee to make or vanilla to use and when do I add the vanilla
Thanks
Hi Diana, itβs all listed in the ingredients & the directions including addition of vanilla are noted underneath in the instructions (step 2). N x
So easy to make and super delicious! Nagi, your recipes are always spot on Xx
Hi Nagi.. Iβve made this recipe a hundred times and every time it turned out perfect β€οΈtoday I wanted to double it (used 500g mascarpone) and 5 eggs instead of 6 but it was still way too runny (was too late to fix as i dumped the whole yolk sugar mix into the mascarponeπ€¦ββοΈ) it still tastes great but for next time, should I measure the eggs by weight for a double recipe? If so how many grams do I have to use? Thank you so much β€οΈβ€οΈ
Hi Alma, that doesnβt sound right at all β you didnβt miss measure anything by chance did you? N x
hi Nagi .. i wasnβt able to post a comment to your reply on my question sorry! the comment page wouldnβt load! i measured everything correctly .. was wondering if the eggs mightβve been too big.. that also differs by country ..iβll try next time with medium sized eggs!
Hi Nagi,
Made the Tiramisu but my eventual mixture of eggs seemed very runny and split inspite of beating the egg whites stiff Iβm really disheartened this is my favourite dessert. Any idea what couldβve gone wrong
Thanks,
Mayanka
Hi Mayanka, Sorry you had issues here, sounds like you may of overheat the egg white unfortunately! N x
Hi, I am so excited to make this and your recipe never fails me π
I do have a couple of questions to make this.
1) Do the eggs and mascarpone has to be at room temperature?
2) The coffee need to be hot or med-hot?
3) Can I use granulated sugar instead of caster sugar since I donβt have it?
4) I donβt have vanilla extract, can I use vanilla sugar?
Thank you!
Made this Tiramisu this past weekend and it was a hit! So easy and delicious!
Wahoo, thatβs great to hear Tania! N X
First try at making tiramisu everβ¦and this turned out fantastic! Next time Iβm going to try and make it with Splenda instead of sugar ..hope it works out! Thanks again Nagi for another easy and tasty recipe.
Thanks once again for your recipe. I did not manage to find Savoiardi in all the Supermarket and use Sfogliatine as a substitute. It came out perfect. Not so sweet and my family love it.
I wish I had seen your comment. I went to 4Γ supermarkets, all sold out. I had to buy from a Deli and paid almost twice the rrp.
Sounds like you nailed it Christina! N x
First time I have ever made this dessert. Easy to make and delicious!!
How to turn this into cupcakes instead of cake? What in the recipe would you have to change??
Hi Anna, you could always make smaller versions instead of one larger version if you like. N x
I follow you constantly and have made MANY of your recipes! Iβm in a small group (8 of us) that take turns hosting dinner, and the only rule is that it has to be something youβve never made before. Iβve used two of your entire meal plans before and getting ready to use a third β your Italian one. Iβd love your Tuna or kingfish carpaccio recipe to go with the menu above. I think youβre wonderful and canβt wait to open my email to see your latest recipe!! Thank you!