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 absolutely love every single recipe I have cooked/ baked of yours and so does my family ! Thank you so much. I was using dinner twist and hello fresh for a while but Iβve cancelled and Iβm going to start using some more of your recipes. Youβre amazing!!! I have a question.. I didnβt see it on your page. How long does your tiamisu last? Thanks x
Helpppp. Had everything ready, go to get out the sugar.. I have every conceivable sugar on earth, except caster sugar. Light brown, dark brown, moscavado, coconut, raw, and white.
Options?
i use regular sugar it tastes fantastic,,,ive made this 3 times in 2 weeks so far i love it thank you for the recipe much appreciatted.
You could blitz some of the white sugar to make it finer? Not so fine itβs powder though
I love your recipes for their simplicity and ease of making. Every recipe I have made from your blog has turned out wonderfully well. Thank you.
I would have to agree with you Maya every recipe of Nagis I have made has not disappointed.
Iβve only made tiramisu (the Chef Dennis one) by making a sabayon, or zabaglione since tiramisu is Italian. This sounds great, will report back when I try!
Wow this is a winner!
Thanks so much Anna!!! N x
Is the third time that I make this very tasty dessert.
It goes so good with Italian dinner.
Thank you.
Greetings from Greece.
I donβt normally commentβ¦ I tend to lurk in the background!!! π But I had to comment on thisβ¦ its absolutely delicious!!! My husband who doesnβt like tiramisu declared it the best heβd ever eaten and had seconds!!! Which annoyed me no end cause I thought I would be getting the lions share!!! None of the recipes have ever disappointedβ¦ but if you make just one dessert or are looking for a crowd pleaser/winner make this bad boy its amazing!!!!
Woah what a compliment, Iβm soiled it was a hit Cale, thatβs great!! N x
I just made this and the recipe was easy to follow.
Itβs in the fridge now, patiently waiting overnight to eat it.
I found that I had a lot of coffee mixture left over, is this right or didnβt I dunk my biscuits in long enough maybe?
I LOVE how you keep things so simple and not over the top with certain details β I look at a lots of recipes of chefs trying to be too technical. Great work, and keep it realβ¦
I made a few of your recipes and I love them all! Iβve shared the cakes Iβve baked with friends and I was satisfied with their feedbacks. Itβs your fault I canβt stop cooking and baking! Thank you! β€οΈ
Simply delicious! Thanks so much for sharing!
Just wanted to say thank you for the warning re mascarpone in Australia. It used to be my favourite desert to make in my home country but every time I tried to make it here in Oz, the cream would not set properly and it would always stay runny and slopyβ¦so I gave up after a few attempts. You gave me some hope and I will try once more π€ I go with Disaronno for the liquor, yum π
Made some tiramisu following this recipe and it was super delicious!!
However it didnβt hold itβs shape very well. While in the container it was ok, but once cut and served on a plate it sort of collapsed on itself.
For the eggs, was wondering what size did you use? The eggs I used were 700g per dozen.
For the mascarpone used a Made in Italy brand Arrigoni (Coles didnβt have any mascarpone!)β¦assuming because itβs made in Italy it should be good for tiramisu?
I never tried tiramisu..This is going to be fun for me to make it. Thank you for sharing the recipe.
Youβre going to love it Anurag!!! Enjoy! N x
So easy and delicious!
Thank you Nagi.
Loved this recipe! Worked well for me except I think my egg whites werenβt quite stiff enough so the body of filling was a little less than yours. My solution was to add some whipped cream to bulk it up and it came out fantastic!! Will definately make it again.
The store only sold mascarpone in 225g tubs (Bel Gioioso brand in the US), and my custard (before combining with the egg whites) was watery. What modifications can I do to prevent this from happening?
Hi Irene, sorry you had issues here β sounds like you didnβt whip the eggs enough, did they look like the texture in the video? N x
Iβm sure it wasnβt the egg whites because the egg yolks + mascarpone was absolutely liquid (unlike in the video). Iβm guessing itβs because I donβt have enough mascarpone (the recipe requires 250g, I only have 225g). Should I use less of the egg-sugar mixture if I only have 225g mascarpone? Thank you!
Nagi, Iβve figured it out! So I didnβt beat the egg yolks long enough to ribbon. If I beat the egg yolks until the ribbon stage and beat the egg whites to stiff peaks, the 225mg mascarpone is enough. Thank you so much, this is a great recipe!
Super easy and super sophisticated taste. Everyone loved this! Thank you, Nagi!
Hi Nagi,
Absolutely adore your recipes and usually you mention if there is a need to let egg come to room temperature (I think this is mostly for sponge cakes?) but I didnβt see anything in the notes β assume cold is best for this recipe? And is this the same for coffee β let cool? Sorry if silly questions!
Thank you!
Hi. How do i adjust the ingredients for 6 inch round pan?
Hi Valerie, you can scale down to 4 servings or you can leave as is, it will just be slightly taller. (or make a separate dish for leftovers π) N x
Hi Nagi. I will give it a try. Thanks for your advice.
Hello Nagi, I like the more traditional recipe you posted. But, there are still people with concerns about ingesting raw eggs. Can store bought pasteurized eggs be used with success in this recipe?
Hi Mike, I do talk about the raw egg issue in this post β you can definitely use pasteurised eggs here π N x