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©
Some years ago my husband requested Tiramisu for his birthday and it was your recipe I settled on. Iβve been making it every birthday since, and really it is better than any other Tiramisu weβve tasted β Yum!!
My Husband requested Tiramasu for his birthday cake. Since I love your recipes I gave this one a go.
It is so, so easy to make and so delicious! It is very light and not too sweet and makes a great birthday cake. We served it with ice wine that we brought back from Tasmania.
We are just so happy with this recipe β we will make it over and over and over. I may be slightly delusional β but I feel that it is relatively low calorie and I could have a really large piece!
It is also great with a shot of Kaluha over ice. Next time I will try it with my favourite β¦.cafe tequila!
I have never made Tiramisu before. My son requested it for his 16th birthday. He is quite the foodie, and said this was the best he has ever had! Video was helpful, thank you Nagi!
Woah thatβs great to hear Patricia!!
I made tiramisu for the very first time and my daughter and hubby love it so much. My daughter requested it again for her birthday during quarantine. Then week later, my husband asked me to make it again. Thanks Nagi for making all these delicious and easy to follow recipe.
Thankyou so much for another delicious recipe. By far the the best tiramisu Iβve made. Question please β I have a half packet of the biscuits left. If I make another tiramisu, can it be frozen?
Hi Julie, I find it doesnβt thaw very well unfortunately! N x
Thanks so much for the response. Have to think what to use the biscuits for. The tiramsu was the best.
Hi would love to make your tiramisu. Just a question are the eggs at room temperature and the mascarpone cold? Thanks
please be clear to note to your readers; egg in pavlova is not raw. It is baked in a low oven for an hour or more
your site is misleading and could affect peopleβs wellbeing
Hi Lynn, my website is far from misleading and actually states a safety note on raw eggs β people who cook these recipes that are at risk do so because itβs their own decision. Pavlova, that contains soft meringue inside is usually not cooked at a high enough heat to cook the egg completely through.
I love a good tiramisu and havenβt had one in years; I used to have a recipe from an Italian friend and lost it. I went to the grocery store yesterday, buying only ladyfingers, eggs, and mascarpone and thinking Iβd figure out the proportions at home. I was surprised to find every other recipe calling for heavy cream and heating the eggs. I am so happy that I found your recipe, it turned out to be divine and exactly what I remembered as the proper texture to be. Thank you for your amazing website, every recipe I have tried here has been top notch!
Thatβs great to hear Alexandra!! N x
I adore your food. I love using a recipe of yours when googling & seeing you pop up as youβre a fab cook, I trust your recipes. Thank you so much. Btw, this is my first ever comment left on anyoneβs blog(I know, I know, I must have been living under a rock). I could talk about food all day & not get bored. I come from a family of foodies & Iβve sent them all your blog to check out. As for the tiramisu, you make it the same as my family, bar one ingredient, just thought youβd like to try it next time youβre whipping it up. On top of the lady fingers add a few ameretti biscuits, not the soft ones though, they need to be the hard crisp ones. Then sprinkle the leftover alcohol mix you used for dipping the lady fingers into. They stay a bit crunchy & add a really delish contrast. Ha, Iβm making myself salivate just thinking about it now.
Just thought Iβd share. I love your work. Thank you so much for all the recipes so far.
Thanks so much for the great feedback Celia, thatβs so great to hear! Love the idea of the amaretti too! N x
Lovely taste thank you but I found the cream mixture very runny- any tips as to why? It didnβt set in the fridge and was still quite yellowβ¦ really looking forward to trying again β any advice?
Hi Petina, sorry you had issues here, what type of mascarpone were you using? N x
It was a 250g Woolworths brand- which do you use? Perhaps that could be the issue?
Hi Nagi! Am about to make your tiramisu but realised I donβt have an 8Γ8 inch dish. I only have a 9Γ9 2 inch baking pan, so am not sure whether that would work, especially if the sides will be high enough. What do you think?
That will work fine Caroline! N x
Hi Nagi, (sorry may be resubmitting this comment twice). Can I use coffee brew that has cooled down or does it have to be freshly brewed and hot? I am hoping to brew mine in advance to save time.
Hi Rebecca. I have made Tiramisu many times and I always brew the coffee first and let it cool down a bit. You want the coffee to be lukewarm, otherwise the savoiardi may fall apart. Hope this helps. I love Nagiβs recipes, but I would have to disagree with her on this. smile.
Hi Rebecca, strong and hot as per the recipe π N x
Can I use powdered sugar instead of caster sugar?
Hi
It was great but it was watery
Do you know why?
Thank you Nagi, I have made this 3 times and it never fails!!! π
WOOT!!! Thatβs awesome Jane! N x
Hi there this recipe looks great but Iβm from the UK, is there a version of this recipe is grams that you can share ?
Sorry I usually have the conversions up β will update the recipe, but the sugar is 110g/ 1/2 cup. N x
Perfect thankyou!!! By the way I also made your chocolate mousse recipe at Christmas and it was AMAZING, thanks so much for the great recipes! xx
Made this over the weekend, absolutely delicious! I used 3 tablespoons of amaretto, could probably have used more as it was quite subtle but everyone loved it π 1st attempt at a tiramisuβ¦nailed it thanks to you Nagi! I have yet to be disappointed with one of your recipes π€
Thank you Tin, I made this today, first time making a tiramisu. Looks good. Sure will taste great from reading the comments.
Dear Nagi, just loved every bite, like I want more. My friends loved it too. Your recipe was easy to follow and I would not change a time about. Thank you so much.xxx
Canβt wait to hear what you think Jannet!
Dear Nagi, just loved every bite, like I want more. My friends loved it too. Your recipe was easy to follow and I would not change a time about. Thank you so much.xxx
I made these for a dinner party in individual glasses. This recipe made 8 small portions or 6 good sized ones! They worked a treat!
Perfect Ben!
Brilliant Nagi !!!!! Thank you so much. So delicious, so easy. I cant stop thinking about it! And everybody raved β they all think I am a legend β¦. and its all because of you. π