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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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, the recipe worked perfectly.
Awesome!
I canβt find espresso coffee what can I use instead instant
Sure can Candace!
Hi Nagi,
Thank you so much for this sooooo easy Recipe, I have made double the ingredients, and your pavlova recipe perfect every time.
Forgot leave rating for the commanting earlier, I love to put ten stars or thousand thousand of star rating π
I made three of your amazing desserts last night for a party and this was my favourite and I really love your caramel tart but this tiramisu was just perfect in flavour and texture. I made it in individual glasses which was great for serving and portion sizes.
Thatβs a great serving idea! (Also stops you from eating too muchβ¦ Well, mainly ME!) π
Awesome!! So easy and soooooo delicious. I probably soaked my biscuits for a little too long- they were quite wet, and made the whole dish wetter than in the video, but delicious! Thx- all your recipes I make turn out perfectly
Have made it again and only briefed dipped the biscuits- but looking at your video, it seems the marscapone cheese Iβm using is less βstiffβ than yours- it seems to have the consistency of double cream?? What brand marscapone do you use?
Woohoo! Iβm so happy you loved it!!
Hi, Kevin from Kevin is Cooking suggested that I try your tiramisu, looks yummy! Can I double the recipe? Can I make it a trifle? Thanks
Hi Patty, yes you can double it! I hope you love it!
This is indeed a traditional and authentic Tiramisu recipe. Iβve been making this exact same recipe (from an Italian chef) for years and itβs delicious. Iβve never had issues with the raw eggs. SO much better than the whipped cream filling wannabes! π
Congratulations! This recipe easy, tastes great. A huge hit.
Could It be doubled for a large family.
My egg mixture didnβt completely dissolve the sugar, i tried to heat it a little to melt it but its still incredibly grainy! What did i do wrong?
Hey Nagi!
I had a company cook-off for which I was in charge of dessert. I have a go-to Tiramisu recipe Iβve used for years, but your recipes have always been solid hits, so I figured Iβd give it a go. I made a total of 77 individual servings (4 batches) and one batch for the fam. This recipe is not only easier than my go-to, all have agreed itβs tastier.
We found it a bit sweet, so the final batch used about 1/3C less sugar. Used Patron XO Cafe for the liqueur and fresh ground espresso for the coffee.
Long story made short (too late!), yet another hit from the RecipeTinEats family! Thank you for my new go-to recipe π
77! WOW!!!!!!!!!
Hi Nagi,
Is there a substitute to mascarpone cheese you can offer? Iβm from Vancouver BC, and it sells for over $8.00 per 250 gβ¦ I want to double your recipe, and I wonder if there is a substitute that will stretch out my mascarpone cheese? Whipping cream? Ricotta cheese??? Cream cheese? Please advise. Thank you!
Hi Jenny! Do you have REALLY thick cream over there?? We have super thick cream here that can be beaten. If you do, then if you double the recipe you could use 1 mascarpone and for the other use cream. But other than that Iβm afraid I donβt have a suggestion. Cream cheese is too tangy, ricotta has the wrong texture. What I would suggest is finding a tiramisu recipe that doesnβt use ricotta β there should be some that use only cream π N x
Hi Nagi,
I have 3 little kids who never taste Tiramisu before. Can I skip the ingredients of the liquor? will it affects the taste? Or, is there any other ingredient to replace it?
You can replace the liqueur with orange juice.
Thank you Nagi for sharing this recipe! I made it last night and brought it to our familyβs Motherβs Day gathering and everyone loved it! Doubled the amount and it came out perfectly. Will definitely make this again :-))
Another great recipe! Doubled it for a party today and it was a hit! It is lovely and light. Yesterday I also made your smashed baked crispy potatoes for a group lunch. Absolutely delicious with sour cream and sweet chilli and a sprinkle of parsley! Iβll be doing both recipes again and again! Thanks Nagi. xx
WOW youβre a cooking goddess! π N xx
Youβre the one whoβs the cooking goddess!! Haha! Love your work! xx
Thanks a lot for the recipe
Try forno bonomi lady fingers, itβs really good.
They also have several biscuits as well and have a bio range
Youβre so welcome Noura! Thanks for the tip on the lady fingers! π N xx
Hi, I need to make double the amount could I just double the quantity?
Hi Nagi, thank you for sharing! I just made it and canβt wait to taste it tomorrow π
May I know how long can I keep it for?
I couldnβt fine caster sugar. Can I you regular sugar and grind it in a food processor?
Hi Angie! You should be fine with ordinary white sugar for this, itβs beaten for long enough π N x
find
Could you make this the night before?
Itβs BETTER that way!!! π N xx
Hi, I want to make this for my husband to bring to work but, because of the type of work he does, I cannot put alcohol in it. Do I just skip it or substitute by something else??
thank you!!
Just skip it! π