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 recipe is freaking tasty, i loved every bite. Big thumbs up.
I did make double mixture and only thing i noticed was i had a lot of espresso left over so maybe makes less espresso and use a dish small enough to fit a biscuit in so its still deep with less coffee
great recipe. so easy and who even has a double boiler to cook the eggs. if you lick the bowl after you assemble the cake you can be sure itβs safe to eat.
Great recipe. I made the coffee mixture the same strength as a good long black, I might try making it stronger next time as you suggested, Thanks.
Amazing I make this every time!! And you donβt have to rest it for as much ans the recipe says it still works!
Hi Nagi
I want to make this into limoncello tiramisu β I know that involves lemon curd β do you have any other recommendations β please produce a recipe soon (once the book is finished),
Nagi, your recipes are wonderful. In regards to this one, Iβd like to make this recipe for Xmas eve family dinner. Can I make it in advance and freeze it?
Hi Joana β I donβt recommend freezing mascarpone. It is best made the day before and refrigerated overnight. N x
Oh no! I read this late and in the freezer it went. Will let you know how it goes. Thank you for the reply!
Howβd it turn out Joana?
Hi Jack, I wrapped the tiramisΓΉ solidly with cling, (using far mor than I should have) and took it out the afternoon before serving. It was delicious! Compliments all round. I recommend if you are time poor. Its a great recipe. Best of luck!
Wow! This recipe is super easy and absolutely delicious!
How come you have chosen not to use Marsala as the alcohol in this recipe? Thatβs how itβs traditionally made
How would making double go ?
Pretty well in my book!! Whoβs going to argue with extra tiramisu??!! N x
I made this for a friendβs birthday and put part of it is a small dish so I had some myself. Recipe I normally use has cream. Will be using your recipe from now on. Yet another great recipe Nagi. Thank you it was delicious
How long does this last?
Itβs best the next day after making it, Kimberley, but will be ok for another day after that. N x
Can this be frozen?
Hi Jane β not recommended β freezing will change the texture of the mascarpone layer and deflate the eggwhites that make it so light β sorry! N x
You are lucky. My true italian recipe for tiramisu from Naples , my mother in law. She used 12 eggs. She used Brandy in the espresso coffee. I have made it and since lowered the richness by using 6 egg whites. and instead of using the expensive marscapone I use half fine ricotta cheese and half cream cheese. My italian husband loved it.
I didnβt read the notes and Iβve purchased the Woolworth brand mascarpone. I even saw the others in the shop and thought it would likely just be the same. Iβve not got time to get more, any other way I can avoid it getting to runny?
I donβt know any alterations that will make it less runny. Coles and Woolies have improved their generic brands some in the last year so check the video in the recipe and see if your mascarpone texture is similar to the one thereβ¦hopefully it is. If it is thinner than the video then it wonβt work. Let me know how it goes! N x
I just tried it with woolies marscapone. Runny disaster ππ
Hi I made this recipe. But the cream is very runny. The fingers swimming inside the cream. What did I do wrong ?
Hi Violet β you most likely did not beat the egg whites enough (see the video for how it should look) or you mixed it too much when combining and deflated the egg whites. N x
Another foolproof recipe from Recipe Tin! So easy to follow yet so yummy. BF describes it as Out of the World. Flavours are def spot on! Thank you so much, Nagi! π But could someone please enlighten me on why my cream/cheese layer was slightly runny? Do I have to beat my egg whites a little longer? Thanks!
Yes you can check the video to see how thick the egg whites should be. Also be sure to fold gently so you donβt deflate them when mixing just like on the video! N x
Made this tiramisu for a family catch up last night and it was amazing. I added a layer of whipped cream on top because the mixture didnβt quite fill up my baking dish, and I forgot to add the vanilla to the mascarpone, so I added it to the cream. It was perfect ππ». I did run out of biscuits too, so Iβd recommend buying two packets just in case. Iβll definitely make this again.
Love love love your recipe. Iβm so glad I stumbled on to it. First tiramisu I made on my own and my Italian bf approves! π
For anyone thatβs made this recipe β speed 6-7 on an electric beater β for my little handheld beater thatβs top speed β can anyone clarify if thatβs the setting I should use or should it be less than the highest setting?
Best Tiramisu I have ever made and eaten. Made it for Fathers Day -pleased all in the family incl those watching their carb intake! As always easy to follow steps and good indications on timings for whipping etc. Very happy all round!