Italian Tiramisu
Just like any popular dish, there is so many variations, some complicated, some simple. Some rich and luxurious, others lighter and healthier. Today I’m opting for a more traditional take on the Italian Tiramisu.
Tiramisu literally translates to “pick me up,” so its going to make your day better!
Why this recipe is amazing
Flavour & texture: Rich and creamy mascarpone teamed with soft sponge fingers and a kick of coffee and spirits. The semi bitter cocoa dusted on top finishes this killer dessert.
Difficulty: 0.5/5. Seriously, its so easy that you could make it blind folded. No, I’m kidding! Don’t use a hand mixer blindfolded. Just make sure you don’t dip your sponge fingers too long and you’ll be right!
Time: 30 minutes preparation then what seems like a lifetime (3 hours) in the fridge to cool. I honestly think its better the next day, allowing all the flavours to get to know each other. It is utter torture waiting but worth it!
Versatility: You can omit or change up the alcohol, add nuts if you like too. I think simple is best here. This is the OG (original) an best buuut I’m working on some variation recipes for those not too keen on coffee, an egg free version and more. Stay tuned!
What you need for Italian Tiramisu
Fresh mascarpone / Italian cream cheese
This stuff is deliciously creamy, rich and in my opinion, a non-negotiable. Yeah, you could sub for regular cream cheese but that would add a weird sourness and the result won’t be as good. Promise me that you’ll only use mascarpone.
Savoiardi / Ladyfingers
These little guys are little dry-ish sponge fingers. In Italy, they eat them like a cookie with coffee but I think they are only good dunked and sandwiched with this mascarpone cream. Seriously, it’s the only time I ever use them. The shape and size vary between brands but I’ve found them to be quite similar.
Espresso or another strong coffee
Tiramisu is only tiramisu when its caffeinated! Make sure you have a nice good quality brew that is on the stronger side. Ensure it cooled because warm coffee can cause the sponge to absorb too much moisture and fall apart (No one likes a soggy botto…err.. sponge finger)
Fresh Raw Eggs
Yep, I know the idea of this may make you squirm but with more modern technology in Western countries, the quality of fresh eggs shouldn’t be something you need to worry about. Also, the health benefits of raw eggs are fantastic! Remember, always use the freshest eggs possible and consume the tiramisu within 1-3 days (if it even lasts that long!). If you are worried see the instructions below for Double Boiler Method.
Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry-standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack an egg into a bowl, whisk then measure out 50 ml / 48-50 grams. Ta-dah!
Liquor of choice
Marsala, a sweet red wine is the more authentic option and it is delicious. My family love a good splash of liquor in their desserts and Mum always just had what she had in the cupboard. This tiramisu is just the same. I love Frangelico, a hazelnut-flavoured liquor but Baileys, Kahlua, and spiced rum also work. You are totally fine with omitting the liquor if you prefer or even place it in a saucepan and bring it to a boil to remove the alcohol content.
Double Boiler Method
Using the double boiler method helps to gently cook the eggs and prevent them from curdling or scrambling if you are worried about using raw eggs. It is important to whisk the mixture constantly and ensure that the water in the pot does not boil, as this can cause the eggs to overcook or become grainy. With this method, you can make a safer version of tiramisu that still retains the creamy texture and rich flavour of the traditional recipe.
To use the double boiler method:
- Fill a medium saucepan with about 2.5cm/1 inch of water and bring it to a simmer over medium heat.
- In a heatproof bowl, mix egg yolks and ¾ of the sugar until it becomes pale and thick.
- Place the bowl over the pot of simmering water, making sure that the bottom of the bowl does not touch the water. This creates a double boiler, with the steam from the simmering water gently heating the bowl.
- Whisk the egg yolk mixture constantly for about 6-8 minutes, until it reaches a temperature of 71°C/160°F. This ensures that the eggs are cooked and any potential bacteria is eliminated.
- Remove the bowl from the heat, and whisk in the mascarpone cheese until smooth.
- Allow the mixture to cool before using it to assemble the tiramisu.
How to make Tiramisu
Prepare the mascarpone cream
- In a large bowl, beat egg yolks and ¾ of the sugar in a stand/hand mixer on medium-high until it becomes pale and thick (8-10 minutes).
- Add the mascarpone and vanilla, and beat until just combined. Set aside.
Whip the egg whites & combine
- With a clean bowl and whisk (I like to wipe both with a little vinegar, see above for tip!). Beat egg whites and the remaining sugar until stiff peaks form.
- Gently fold ⅓ of the yolk mixture into the egg whites. Repeat with the remaining yolk mixture until just combined, trying not to deflate. It is okay to leave a few little speckles of white.
Prepare coffee fingers and layer
- In another bowl, mix cooled coffee and liquor together. Working quickly, dip a sponge finger into coffee for 1-2 seconds, flip over and dunk for another 1 second before lining the base of the dish. Repeat until layers are complete.
- Spread ⅓ of the cream mixture, then continue with another layer of coffee-dipped fingers. Repeat the process 2 more times and finish with a layer of the cream.
Refrigerate and serve
- Cover, and refrigerate for a minimum of 3 hours, preferably overnight.
- When ready to serve. dust with cocoa powder. Spoon in serving bowls or plates and enjoy!
Setting you up for success: Tips and Tricks
Whip your beaters and bowl with vinegar
- Use a paper towel and a dap with white vinegar before wiping the beaters and inside of the bowl before you whip egg whites. It helps to remove any fat residue, strengthens your egg white protein helps them get fluffy.
Cooled Coffee then Dunk ’em
- Ensure the coffee is cool as it can cause the sponge fingers to absorb too much liquid and it will disintegrate. Also…Be quick, submerge for 3- seconds total. Any longer and it will go too soggy and fall apart.
Narrower pans = more layers
- I opt for a narrower pan, roughly 15 cm/6” rather than a bigger one. Individual dishes work too! Narrower vessels mean more layers and more flavour in each serving!
Throw it in the fridge
- This is the hardest step, no doubt. Try to resist and refrigerate for at least 3 hours but overnight is better. The flavours will all meld and work their magic together and then set more firm. Heck, (if you can last that long) I think day-old tiramisu is the best as the flavours get to know each other a little longer.
Don’t forget the cocoa!
- The bitter cocoa on top is another non-negotiable for me. I like it a little thicker but that’s just me. Don’t use drinking chocolate or sweetened cocoa..
Setting you up for success – Tips, Tricks & FAQs
How long can tiramisu last?
Once prepared and refrigerated, it can last up to 4 days. Ensure you keep it tightly covered with a lid or cling film.
How do I prevent my tiramisu from getting soggy?
Don’t dip the fingers for too long in the coffee. You want them still firm when you place them in the dish
Why is my tiramisu not setting?
There could be a few reasons for this.The sponge fingers may have absorbed too much liquid, and the brand of mascarpone is not thick enough. Ensure it has at least 3-6 hours in the fridge to firm up.
Do I have to use raw eggs for tiramisu?
For a traditional recipe, yes. I would encourage you to read the raw egg section above. You can temper the eggs over a Baine Marie but I do not currently have a recipe for that.
How long should tiramisu sit before eating?
For the best results, tiramisu needs at least 3 hours in the fridge before serving. It gives the fingers a chance to soak up the coffee, cream and liquor. You can make tiramisu 1 to 2 days in advance, just keep it refrigerated until you are ready to serve.
Can you freeze tiramisu?
No, I wouldn’t recommend it. The cream mixture may separate and the texture won’t be the same. It can be made 1-2 days in advance but ensure you use very fresh ingredients.
How long can you safely keep the tiramisu?
Keep covered in the fridge for up to 3 days.
Did you make this recipe?
Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com
Italian Tiramisu
Servings 6
No fuss, No fail, espresso soaked soft sponge ladyfingers layered with a light and airy filling.
Prep Time 30 minutes mins
Refrigeration Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Equipment
stand or hand mixer
15-20cm/6-8” square dish or small (~1 cup) dishes
Ingredients
- 3 large eggs seperated
- 110 g (½ cups) white sugar
- 1 tsp (2 tsp) vanilla extract
- 250 g (2 cups) mascarpone
- 375 mls (1½ cups) strong black coffee ~3-4 shots or 2 tsp instant powder + warm water.
- 200 g (7 oz) savoiardi / lady fingers
- 2 tbsp (optional) liquor of choice Frangelico, Kahlua etc
- cocoa powder for dusting
Instructions
Prepare the mascarpone cream
In a large bowl, beat egg yolks and ¾ of the sugar in stand/hand mixer on medium high until it becomes pale and thick (8-10 minutes).
Add the mascarpone and vanilla, beat until just combined. Set aside.
Whip the egg whites & combine
With a clean bowl and whisk (I like to wipe both with a little vinegar, see above for tip!). Beat egg whites and the remaining sugar until stiff peaks form.
Gently fold ⅓ of the yolk mixture into the egg whites. Repeat with remaining yolk mixture until just combined, trying not to deflate. It is okay to leave a few little speckles of white.
Prepare coffee fingers and layer
In another bowl, mix cooled coffee and liquor together. Working quickly, dip a sponge finger into coffee for 1-2 seconds, flip over and dunking for another 1 second before lining the base of the dish. Repeat until layer is complete.
Spread ⅓ of the cream mixture, then continue with another layer of coffee dipped fingers. Repeat process 2 more times and finish with a layer of the cream.
Refrigerate and serve
Cover, refrigerate for a minimum of 3 hours, preferably overnight.
When ready to serve. dust with cocoa powder. Spoon in serving bowls or plates and enjoy!
Nutrition
Calories: 437kcal | Carbohydrates: 42g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 197mg | Sodium: 105mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 887IU | Calcium: 88mg | Iron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recipe Published:August 21, 2022Last Updated: August 18, 2023
Hiya, I’m Lauren but you can call me Molly!
Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
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