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©
I am going to make this for our Summer ladies luncheon tomorrow! I am sure it will be a hit.
Oooh! I hope you made it and loved it Jane!!
Canβt wait to try this recipe!! How much of a difference will it make if I donβt have a mixer of any kind? We have wisks, but thags the extent of it..We are renting a furnished apartment and donβt have one available.
Hi Heather β Iβm so sorry, I donβt recommend making this without an electric beater or stand mixer! Itβs quite key!
I made this a week or two ago and itβs easily the best tiramisu Iβve had in my life. Recently bought a stand mixer and this is the first recipe I made with it (so convenient), and the video really helped because after 15 years of baking I apparently still had no idea what stiff peaks were! I ended up using frangelico in mine and loved the almond flavour it gave the ladyfingers. Canβt wait to make this again!
Katie! You just made my day!! Iβm so glad you enjoyed this, itβs THE Tiramisu recipe Iβve been making for years and years. I keep seeing all these non-classic versions on the internet and I wondered if people would find and try this real Italian version. π So Iβm really glad β THANK YOU!
I made this for my coworkers and told them to be brutally honest with thier opinions. It was a hit, loved by all and everyone said it takes exactly like when they order it at a restaurant. I used Kaluha in my version
WOO HOO! So glad you and your coworkers loved it, thanks for letting me know! PS You must be the most popular person at work, taking food like this!!
Oh, yum!! Tiramisu is my absolute favorite. I am soooo happy to find this lightened up version, even if Iβm confident I will botch this recipe!
No you WONβT! I promise π Itβs really really easy!!
Tiramisu is my first ever Italian dessert. I was so hesitant to have it because of the raw eggs, it was something Iβm not used to. But one bite was enough to make me addicted to it. I love your video and your clicks made me crave this beauty all over again π
Itβs amazing, isnβt it?? Doesnβt taste like raw egg at ALL!!
Tiramisu! My favourite! This looks like a wonderful, classic version π
Tiramisu is da BOMB!!!! <3 N x
one of my favourite desserts yum!
ME TOO!!! Hope you had a fab weekend Jan! π N x
Beautiful tiramisu!
Thank you Sabrina!! I hope you had a wonderful weekend! N x
My favorite dessert! Love it!
I know!!! I hope I did it justice for you!! π
That looks so good! I love tiramisu, but have just gone gluten free. There will be a few cheats that will be worth the pain, and I think this will be one. I would love to know how to make mascarpone! That is an item that doesnβt appear on shelves in Nevis, or extremely seldom if so.
Thank you so much Cathy! Iβm sorry I donβt know how to make mascarpone but I am sure that you could find one on Google! N x
That looks amazing!! And it looks just like the one I had at an Italian restaurant in Paris last year! Iβm personally freak out about raw eggs, but maybe Iβll get over it for this heavenly deliciousness!
Awww, thanks Shinee, what a compliment!!! π YES you should get over your aversion to raw eggs!!!
This is the same method Iβve always used to make tiramisu β whisked raw eggs and mascarpone, and it is definitely the nicest! It is just a shame that my partner hates tiramisu so I donβt get to make it very often π
Itβs awesome, isnβt it??? So much easier than tempered egg method!!!
This looks and sounds delicious, butβ¦. Iβm one of those freaks who really dislikes coffee and all things coffee flavoured! Seriously, I can detect coffee in minuscule quantities!! Any suggestions for substitutes?
Hi Kristen! I think that hot water mixed with sugar and cocoa (make it strong) would be a fabulous alternative! π A chocolate tiramisu!!! N x
looks amazing, afternoon tea β¦ for sure π
ps great to have the video & love your baby hands, sooo adorable
My Baby Hands are terrible!!! π
The video makes it look so easy. Raw eggs are not a problem. I am going to make this β¦this weekend. If I can find the Lady Finger biscuits? I have never noticed them before. I will let you know how it goes. Thanks.
Thanks Lisa! I never used to notice lady fingers before until I started making Tiramisu! π If not at the supermarket, grocery stores are a good bet β fruit & veg places!
i wanted to reach through my screen and lick that bowl! I love love love that batter. haha. Allowed right?
Of course! Stick a spoon in through that screen!!! π
where do you by the mascarpone?
HI Valerie! In Australia it is available at supermarkets! Usually in the refrigerator section next to tubs of ricotta / cream cheese etc. π Sometimes where the cream is.
Iβm bummed the video wonβt work for me, I canβt wait to try this.
Hi Norma β Iβm so sorry, I stuffed up the links! Fixed now β and here you go: https://www.youtube.com/watch?v=jLDbszn57wY
Thank you, the video was very helpful.
Thanks so much Norma! So glad you found it helpful!
I havenβt had Tiramisu in ages and have never made my ownβ¦insert ashamed face here. Between you and Beeta this week, I have it on my mind! π Yummy!!
Oh please. Nothing to be ashamed about! There are SO many things in this world that are in that bucket for me too!!! I still havenβt made my own ricotta β been on my list for YEARS!!!!