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©
Konnichiwa! Iβve cooked your tiramisu over dozen times (I probably know the ingredients off by heart!) and everytime I get so many compliments! It is absolutely delicious and super easy to make! Thank you always for sharing your amazing recipes Nagi san!
Would you be willing to share your Tuna carpaccio recipe? I would be interested in replicating your Italian menu. Thanks!
Another great recipe!
I have to say, I am only a teenager and making this impresses many adults and makes for an amazing dessert!!! Love how it has no cream!!!! Thanks so much
Well done making dessert for the family Walls!! N x
Iβve ditched my tiramisu recipe for this one. Itβs fantastic. Itβs stable, light and full of flavour. I love the fact that it has no whipped cream. Thanks for tip regarding good quality mascopone. Love Nagiβs recipes β everything Iβve made has been delicious.
The main problem with raw eggs in Australia and other western countries is not the egg but chicken poo on the outside. Bits get into the egg when you crack one. This is really only an issue with backyard eggs or those from small producers that donβt thoroughly wash the shells before using. Rarely a problem with supermarket eggs. Easy solution β wash your eggs thoroughly just before using.
Hi, I am really keen to try this recipe but want it to be eaten by everyone including those concerned about raw eggs. Could I cook the eggs using a bain marie but still follow the rest of the recipe? Do you know if that would work?
I have made this three times now and itβs always perfect, even rivals our local Italian restaurantβs version!
I made this for Easter Sunday dessert and it was absolutely delicious. I used Baileys and cannot compliment the recipe enough. Thank you so much Nagi!
Woo hoo Kat!! I am so glad that you enjoyed it!! N x
Absolutely the best tiramisu recipe. Iβve made it many times and it never fails to impress. Only time I didnβt rate it highly was when I made it in the afternoon and ate it that night and I used plunger coffee (too watery I think). Definitely benefits from being made the night before as the biscuits get to just the right consistency. I use stovetop coffee which is nice and strong and kahlua.
Yes Laura β plunger just isnβt concentrated enough for this! I am happy that you liked it! N x
Very straight forward recipe that produces a really delicious treat! Going to make this again but with homemade ladyfingers because mine werenβt the best that I purchased pre-made from my store but it was still great. Definitely not intimidated by tiramisu anymore!
Itβs a great dessert to have up your sleeve! N x
Iβve been making this for years and adapted to suit our taste, I use Disaronno (amaretto liqueur) and a splash of Kahula (coffee liqueur) and 2x250g mascarpone, Iβve never added the egg whites before but did this time, canβt say I noticed much difference. Itβs my favourite dessert and very simple.
Always a winner- absolutely delicious, have made this many times. However- has anyone else noticed that the sponge finger biscuits have CHANGED????? Same brand as I always used- they now are flatter, and instead of the rounded ends look like they are manufactured as a big long log and CUT into individual biscuits. They also seem to have a denser outside. 1 pack used to easily fill the dish with a few leftovers, this time I was left short on the top layer. A girlfriend has made the same observationβ¦.just need more biscuits and need to dip them in the coffee/liqueur mix for a bit longer
Making this for my sonβs friendβs long table birthday lunch. π for the scaling up or down option. Making it for 20. Our shelves in WA are empty because of railway line between East Coast and here being out of action for about a month. Road trains have delivered but it takes a while for the supply chain to get up and running. Luckily no-one is making tiramisu this weekend it seems so was able to get ingredients even good eggs. One tip I learned many years ago was to fold in egg whites ( or other ingredients) with a large metal spoon. Metal spoons have a thin edge which cuts into the egg white making it easier to fold in while still holding air. Thanks for being in our lives, Nagi. The refrain βNagi or it was a Nagi recipeβ echoes around this house quite often. Or βI had a delicious dinner at my friendβs house and guess what? She said it was from Nagi.βπ€π€π€π€
My mixture is quite runny is that normal ? Will it set?
Hi Ashleigh β did you use a thick Italian mascarpone? N x
Hi there thank you for replying, yes I did. Iβm wondering if I maybe didnβt whisk the egg whites for long enough and folded them in for too long rather than just incorporated? I just wasnβt a thick mixture and was poured onto the dessert rather than spooned on
Hi Nagi, can you make tiramisu 1-2 days in advance?
All your recipes are spot on including this one. Best wishes for your trip to Vietnam! All dogs hate suitcases and looking at Dozer he is not exception. Travel safe.
This recipe was so easy and turned out great. I didnβt have caster sugar, so I used 100g granulated sugar instead and the texture of the filling was great. I did think it was too sweet, which is surprising given the description saying it isnβt very sweet. It could be because of the lady fingers I used, but I think next time Iβll use 70g sugar.
What size dish should I use?
I knew as soon as I posted this question, Iβd see the answer in the recipe! Iβve made it! Itβs sitting in the fridge ready for tomorrow nightβs NYE Italian themed dinner party.
So delicious and full of flavour β having this the next day is when the dish is at its peak. And so easy to make! I plan on using this recipe regularly now!