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©
This was pretty good. I dunked 1 sec but will dunk biscuits a little longer as I had a cup of coffee left over from the cup and a quarter plus two tablespoons alcohol and not enough coffee flavour.
Mascarpone has a high fat contact and is very easy to over whip. To avoid mascarpone curdling, use it immediately after removing from the fridge (cold!) and only briefly incorporate. I did this and no issues with setting or curdling.
The best, most reliable tiramisu recipe Iβve tried! Absolutely delicious xxxx
The New Zealand made mascarpone that I used to make the recipe using cream instead of eggs seems no thinner than the one in your video. But next time I make it I want to use the raw egg. Iβve used raw egg for over 50 years and had no problems. Iβll use less sugar as I did with the other recipe because the lady fingers I buy from Countdown (made in Italy) are overpoweringly sweet.
Thanks will just copy that
Superb β light, not overly sweet!
Wowzers! Family have rated this a 10/10. So easy to make and so light and delicious. I too only half dipped the biscuit and flipped them upside down so the coffee soaked through to the rest of the biscuit. Made a double batch and let it set overnight. Perfect!
I love Tiramisu but never tried making it myself, but itβs so easy! Itβs absolutely delicious and as you describe, not greasy, not overly rich, just smooth and delightful. Even the βI donβt like Tiramisuβ family went back for seconds. Thanks for this wonderful recipe!
So I made this gluten and dairy free with gf savoiardi and for the marscapone alternative I used a combo of a 150g pack of Bio Cheese Creamy Original Spreadable (at Coles and Woolies), a 270g can Ayam coconut cream, 4 tspn of honey and a teaspoon of lemon juice to get the flavour a bit closer, and combine those well so itβs smooth (next time Iβll chill the coconut cream to get the cream to solidify and only add the solid cream), then measured 250g of that mix and proceeded with the recipe as usual. My Italian MIL, half Italian fiancΓ© and my coconut-hating gf SIL all loved it! Keep any leftovers in the freezer.. itβs soft enough to eat and even more delicious than serving it soft!
Love love love this recipe. People always rave. Question, for beating should eggs be cold or room temperature?
I used them straight from the fridge, turned out perfect!
Not good. The recommended amount of biscuits was wrong. I had to go back to the shop on Christmas Eve and get another packet. The ratio of cream to biscuits was also off. And the coffee liquid didnβt soak right through the biscuits and I left it overnight. Terrible recipe. Wonβt be using it again.
It seems the pan you used and the biscuits you bought were too big. I found the biscuit to cream ratio perfect and the biscuits fit perfectly too⦠The recipe is definitely not terrible, so that would have to be why you had problems.
Made for the first time for Christmas Day and it was a hit.
Made it 2 days ahead. Used Schaar brand Savoiardi for gluten free. Used 2 x 250g tubs of marscapone. Added 1 tbs Kahlua to the cream mixture as well as the coffee dunking mixture. Perfetto.
Iβve been on an occasional search for the perfect tiramisu recipe for I donβt know how long. I made this yesterday, making three small tiramisus so that I could take two to friends. I whisked the yolk/sugar on speed 10 for the full 10 minutes and it turned out light and well set.
We ate most of our one-third portion after dinner but then, later in the evening, I had to go back to βstraighten the edgeβ (if youβve done that, youβll know what I mean). Next time Iβll increase the coffee strength (personal preference), and Iβll try Briston Cream or Marsala rather than Kahlua. I found the Kahlua didnβt have that little but essential alcohol kick β itβs too smooth and sweet. My search is over.
Hi Nagi,
Iβm not much of a cook, so I just loved all the detail in the tiramisu recipe. (plus the absence of cream) I followed it to the letter with a great result!
Authentic Tiramisu uses Marsala liquor, certainly you can substitute as per this recipe, but the traditional way is with Marsala. Available at most liquor stores and cheaper than other liquors.
Just saw your suitcase with a bar code on the side. Please remove as that is the destination code and how cases get lost. Wouldnβt want you in vVetnam and case in London ! Blessings
i use heavy whipping cream in my stand mixer and a double boiler for my sugar-yolks(egg white discarded) then mix in marscapone after removing sugar/egg from heat. im using 1/2 starbucks cold brew and 1/2 kaluha. i cut the lady fingers in 1/2 as well so not to be overwhelmed with cookie.
after reading this recipe iβm kind of not sure about the whole posted recipe, seems so odd compared to the one i use.
Has anyone tried doubling this recipe for a larger crowd?
Delicious but I found it quite wet from the coffee despite only dipping the biscuits very quickly. A recommendation I got from others is to only soak half the biscuit then place it in the dish dry side down so the coffee can soak through that way.
Make sure coffee mixture is completely cool and at room temperature. And thatβs a great idea to just dunk one side π Hope this helps
Yr absolutely right?
Thatβs Iβm whatβs I forgot to mention a other suggestion. I do that.
Awesome recipe, huge hit! π
This is the worst recipetin thing Iβve ever made. Iβll give it another go. I think the βquickly dipβ biscuit should be disregarded. I didnt do it that quickly but it still didnβt soak overnight.
Thanks for your recipe. First time making tiramisu and I followed step by step and turning out exactly like your video show . Itβs simple and taste good enough to eat. I will make more offen.