Here is Authentic Italian Tiramisu Recipe, an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs.
Tiramisu is one of the most famous Italian dessert in the world, born in Treviso (a lovely town near Venice), delicious and easy to make.
There are many variations of the tiramisu recipe. The following is the authentic Italian tiramisu recipe, the one you make on Sundays, the one you eat when you come to Italy, made with eggs and mascarpone cheese.
But we know it’s hard to find mascarpone in other countries and not everyone eats raw eggs.
So we’ll give you some tips for the best Tiramisu recipe, even without those ingredients (read the paragraph below “Authentic Italian Tiramisu Recipe: Some Tips and Variants”).
If you want to use pasteurized eggs, go to the paragraph “How to Pasteurize Eggs” or read the recipe “Mascarpone Cream recipe with Pasteurized Eggs”.Meanwhile we give you the recipe to make Coffee Mascarpone Cream without eggs. You can eat it in bowls or in little cups made of chocolate cookies, as explained in the recipe. Or you can use it for your tiramisu. It’s delicious!
Check out even this eggless tiramisu recipe!
Do you want to make a yummy, coffee-free and fruit-flavored Tiramisu? Check out our Strawberry Tiramisu recipe! So good and easy to make.
Finally read this recipe: tiramisu cake roll, an amazing dessert made with sponge cake instead of savoiardi.
Now follow the directions in this recipe and make the best Tiramisu you have ever eaten!
Authentic Italian Tiramisu Recipe
- Prep Time: 30 Min
- Cooling Time: 3 H
- Servings: 8
- 300 g (about 30) Savoiardi Ladyfingers. We recommend BALOCCO SAVOIARDI LADYFINGERS, or make homemade ladyfingers with our recipe, which are great!
- 500 g (1,1 lb = 2 1/4 cups) of mascarpone cheese
- 4 medium eggs (about 220 g/7,7 oz without shells)
- 100 g (1/2 cup) of granulated sugar
- 300 ml (1 ¼ cup) of coffee (better if espresso)
- 2 tablespoons of Rum or Marsala
- unsweetened cocoa powder
Kitchen Tools and Equipment
To make this fabulous Italian dessert you need a ceramic baking pan. For 8 people you need one of about 30 x 19 cm (12 x 8 inch), like the one we used in this recipe. There are several types but have a look at this set of Ceramic Baking Dish. They are perfect casseroles even for lasagna.
If you want to serve tiramisu in something more elegant, check out these Trifle Bowl with Pedestal
You absolutely need an electric stand mixer that really is a great help for making a perfect tiramisu. We opted for the KitchenAid Artisan Series 5 Quart Stand Mixer but there are other very good brands. For example, another excellent and less expensive stand mixer is this 5.5-Quart Stand Mixer by Cuisinart.
You can also prepare tiramisu recipe with an electric hand mixer: try KitchenAid Speed Digital Hand Mixer with Turbo.
How to Make Tiramisu: Directions
Step 1) – First of all, make the coffee. For a quick and delicious Italian coffee, we used an Espresso Machine. Then add 2 tablespoons of Rum or Marsala wine.
This is optional. If you don’t like liqueurs or you are making Tiramisu for children, don’t use it. Your tiramisu is great all the same, even without liqueur. Set aside and let cool.
Step 2) – Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over.
Remember that to whip egg whites to stiff peaks, there should be no trace of yolk. Once ready, set aside.
Step 3) – Now, in a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.
Step 4) – In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready add the mascarpone cheese.
Step 5) – Using the flexible-edge k-beater, slowly whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites.
Step 6) – Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.
Step 7) – Now let’s prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.
Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.
IMPORTANT. The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.
Step 8) – Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.
Step 9) – Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.
Step 10) – Finally, sprinkle with cocoa powder. You can even add dark chocolate chips, if you like.
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 Pasteurize Eggs For Tiramisu
Tiramisu in Italy has always been made with fresh eggs and it’s well known that it would be a good idea to pasteurize the eggs before using them in the preparation of this dessert. Below we are going to show you how to pasteurize yolks and egg whites using a hot syrup made with water and sugar.
How to Pasteurize the Yolks
Step 1) – First, place 50 g (¼ cup) of sugar with 25 ml (about 2 tablespoons) of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, stirring constantly.
The syrup will be ready when it reaches the temperature of 121 ° C (250 F).
It’s very important that the syrup does not exceed 121 ° C (250 F), temperature after which the sugar starts to caramelize (you will notice because it starts to darken). So measure the temperature with a kitchen thermometer. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
Step 2) – Meanwhile, start whipping the egg yolks with a mixer at full speed. When the syrup is hot and ready, drizzle it over the yolks while continuing to whisk.
Process the cream until completely cool (about 10 minutes). To tell if the cream is cool enough, simply place your hands on the bowl. When the bowl is cold, the cream is ready.
This is the famous pate à bombe, a fluid, clear cream made from eggs, sugar and water that is the basis of many pastry preparations.
Now it is time to add the mascarpone. But first let’s see how to pasteurize the egg whites.
How to Pasteurize the Egg Whites
Step 3) – As for the egg whites, prepare a syrup with 50 g (¼ cup) of sugar and 25 ml (about 2 tablespoons) of water. Meanwhile, start whipping the egg whites with the mixer at full speed.
When you see that they are whipping well, slowly add the hot syrup in a trickle. Continue whipping the egg whites until stiff for another 10 minutes.
Now the stiffly beaten pasteurized egg whites are ready. Add them to the mascarpone cream and continue following the tiramisu recipe.
How to Pasteurize Whole Eggs
With this simple procedure you pasteurized yolks and egg whites separately, obviously because the tiramisu recipe called for it. But be aware that you can pasteurize whole eggs as well. Here’s how to do it.
Proceed in the same way, preparing syrup with 100 g (1/2 cup) sugar and 50 ml (about 4 tablespoons) water per 4 medium whole eggs.
Beat the eggs with a mixer and slowly pour in the hot syrup in a trickle. Continue beating the eggs until the cream is cold (put your hands on the bowl: when the bowl is cold, the cream is ready).
Now the eggs are pasteurized, fresh and safe and you can safely use them for your fantastic recipes.
Individual Tiramisu Trifle
Suppose you have guests and want to serve authentic Italian tiramisu in very chic and elegant individual cups. First, you will need individual tiramisu trifles, whether they are glass or plastic. Then proceed to assemble the tiramisu by following the steps below.
Step 1) – Place a tablespoon or two of mascarpone cream in the bottom of the cup. Break a ladyfinger into 4 pieces and dunk them into the coffee.
Step 2) – Lay them on top of the cream. If necessary, use two ladyfinger cookies.
Step 3) – Top with plenty of mascarpone cream (3-4 tablespoons), level and sprinkle with unsweetened cocoa powder. Your individual tiramisu trifle is ready. You are sure to impress your guests!
Tiramisu Recipe: some Tips and Variants
How to Replace Mascarpone Cheese for Tiramisu
When we talk about mascarpone, we are referring to a very famous cheese, especially in northern Italy. It differs from most other cheeses because it’s not made directly from milk but from its cream.
It has a color that is usually between snow white and straw yellow. In terms of flavor, however, it’s very delicate, slightly tending toward sweet.
As we mentioned, the traditional Italian tiramisu recipe is based on mascarpone. However, there are some variations of Tiramisu without mascarpone.
To prepare a delicious tiramisu without using mascarpone among the ingredients, it’s necessary to modify the cream recipe. In what way? Let’s see, you can use:
- cream cheese;
- fresh ricotta cheese;
- heavy cream for desserts, vegetal or vaccine.
Using any of these ingredients, or combining them according to your preferences, you can prepare a cream for your tiramisu that is different from the traditional one but just as delicious.
For example, if you want to make a light but still tasty tiramisu, you can mix light cream cheese and ricotta cheese. For a softer, sweeter cream, use cream cheese and heavy whipped cream.
IMPORTANT. For 250 g (1/2 lb) of cream, use the same ingredients, but, after adding 2 tablespoons of sugar, taste to see if it’s sweet enough or not.
Another alternative to mascarpone cheese could be the Chantilly cream, which you can make it very easily at home. Use heavy cream (cold, taken directly from the fridge) and icing sugar (even better if vanilla flavoured).
The acing sugar can be chosen, according to taste, in a dose that can vary between 125 g (1 cup) and 250 g (2 cups) per liter (4 cups) of cream. Whip the cream with an electric mixer. Add the sugar and mix. Proceed by following the recipe above without adding 100 g of granulated sugar, because the chantilly cream is already sweet.
How to Replace Eggs for Tiramisu
Not everybody likes or can eat eggs, so if you want to make the tiramisu recipe without eggs, you can replace them with whipped cream. However, the dosage of the ingredients must be slightly modified and instead of the granulated sugar use icing sugar. Here’s how to make the cream for 6 people:
- 350 g (about 12 oz) of mascarpone cheese
- 300 ml (1 1/4 cup) of fresh whipping cream
- 120 g (1 cup) of icing sugar
In a bowl, whip the cream together with half the icing sugar and put it in the refrigerator. In another bowl, whip the mascarpone with the remaining icing sugar. Then with a spatula incorporate the whipped cream with mascarpone cream. Now mascarpone cream without eggs for your tiramisu is ready! Soak the ladyfingers in the coffee and then proceed to make the layers as described in the recipe above.
If you transfer the mascaprone cream without eggs into a pastry bag with a 15 mm smooth nozzle and form round tufts on the layer of ladyfingers, instead of spreading it, your tiramisu will be not only good but also pretty stylish!
Tiramisu: How, How Long and Where to Store it
You can keep tiramisu a couple of days (at most) well covered in the refrigerator. It can be frozen and kept in the freezer for about 2 weeks.
Tiramisu and wines, an extraordinary blend of flavors that must be expertly balanced to enhance the right combination between this dessert and his drink.
The ideal pairing for this dessert is a passito wine, intense in aroma and taste. You can try:
- Donnafugata – Ben Ryé Passito di Pantelleria
- Franz Haas – Moscato Rosa Schweizer
- Barone Montalto – Collezione di Famiglia Zibibbo
Another interesting combination is with Marsala, a fortified wine often used in the preparation of tiramisu itself. We recommend Marco de Bartoli – Vigna la Miccia Marsala Superiore Oro
Origin of Tiramisu
The origins of Tiramisu are not certain. Piedmont, Tuscany, Veneto and Friuli-Venezia Giulia are the Italian regions fighting for the paternity of this wonderful dessert.
We make our own the authoritative conclusions of the Tiramisu Academy
The Academy places the origins of this dessert in the Treviso area (a city in Veneto), between the second half of the 18th century and the beginning of the 19th century.
Tiramisù is certainly the evolution of a very simple dessert called “sbatutin” (beaten). It was a cream based on beaten egg yolks and sugar, served together with crumbly biscuits, specially prepared for children’s snacks.
For this reason, the use of liqueur does not appear in the official recipe.
Subsequently and gradually they began to add coffee, mascarpone and cocoa, giving rise to the wonderful dessert that we all know.
The people from Treviso who emigrated abroad were the first to export and spread the traditional Italian Tiramisu recipe to the world.