A simple, classic Italian dessert you can make at home.
introduction
Tiramisu is a soft, creamy Italian dessert. It uses mascarpone, coffee, and ladyfingers. It feels rich but is easy to make. If you like a citrus twist, try a lemon tiramisu recipe for a bright change.
why make this recipe
This recipe gives the real taste of Italy. It uses simple ingredients and common steps. You do not need fancy tools. It is a dessert that many people love. Make it for guests or for a special night at home.
how to make Authentic Italian Tiramisu Recipe
Follow the steps below in order. Work with cold coffee and room temperature eggs for best result.
Ingredients :
300 g Ladyfingers (- (Savoiardi), about 30 cookies), 500 g mascarpone cheese (- 1.1 pound), 4 eggs, 100 g granulated sugar (- ½ cup), 300 ml coffee (- espresso, 1 ¼ cup), 2 tablespoons Marsala Wine, unsweetened cocoa powder (- for decoration)
Directions :
- Prepare the coffee. Then add 2 tablespoons of Marsala wine. Set aside and let cool.
- Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Once ready, set aside.
- In a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.
- Pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. When the yolks are ready add the mascarpone cheese.
- Whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites. Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.
- Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.
- Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.
- Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.
- Sprinkle with cocoa powder. Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.
how to serve Authentic Italian Tiramisu Recipe
Serve cold from the fridge. Cut into squares and dust with extra cocoa. Offer espresso or a small sweet wine with it. For a full meal idea, pair with simple mains like easy chicken crock pot recipes.
how to store Authentic Italian Tiramisu Recipe
Cover the tiramisu tightly. Keep it in the fridge. It stays good for up to 2–3 days. Do not leave it at room temperature for long. Freezing can change the texture, so avoid freezing if you want the best creaminess.
tips to make Authentic Italian Tiramisu Recipe
- Use strong espresso for the best coffee taste.
- Dip ladyfingers very quickly so they do not get soggy.
- Beat egg whites until stiff peaks form. This keeps the cream light.
- Use room temperature egg yolks when you mix with mascarpone.
- Use real mascarpone, not a substitute.
- If you like rustic sides, try a rustic side dish with your meal.
- Chill the tiramisu at least 3 hours or overnight for best flavor.
variation (if any)
- Alcohol-free: skip the Marsala and add a little vanilla to the coffee.
- Chocolate: add cocoa or shaved chocolate between layers.
- Fruit: add thin slices of strawberry or a berry layer for a fresh touch.
- Individual cups: make single servings in small glasses.
FAQs
Q: Can I use pasteurized eggs?
A: Yes. Pasteurized eggs are safe and work well.
Q: Can I make tiramisu without alcohol?
A: Yes. Skip the Marsala and use extra coffee or vanilla.
Q: How long should I chill tiramisu?
A: Chill at least 3 hours. Overnight is best.
Q: Can I make it the day before?
A: Yes. It tastes even better after resting overnight.
Q: Is it safe to eat with raw eggs?
A: Raw egg use has a small risk. Use pasteurized eggs if you are worried.
Conclusion
For more tips and a similar classic take, see the full tiramisu recipe at Inside The Rustic Kitchen tiramisu recipe.
Tiramisu
Ingredients
Method
- Prepare the coffee and add 2 tablespoons of Marsala wine. Set aside and let cool.
- Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Once ready, set aside.
- In a bowl, beat the egg yolks with sugar until light and smooth, about 3 to 5 minutes.
- Pour the mascarpone cheese into a bowl and soften it with a spoon. Once the yolks are ready, add the mascarpone cheese.
- Whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites and mix slowly with a wooden spoon until smooth and creamy.
- Quickly dip the ladyfingers into the coffee (1 or 2 seconds) and arrange them in a casserole dish.
- Cover the bottom of the casserole with ladyfingers, then spread a layer of mascarpone cream over them.
- Add another layer of ladyfingers and then top with more mascarpone cream. If this is the last layer, spread the mascarpone cream generously.
- Sprinkle with cocoa powder. Allow to rest in the refrigerator for at least 3 hours before serving, or preferably overnight.