Tiramisu Authentic Italian Recipe

Here is Tiramisu authentic Italian recipe, the most famous Italian dessert in the world born in Treviso (a lovely town near Venice), delicious and easy to make. Follow the directions of this recipe and make the best Tiramisu you have ever eaten!

Tiramisu is an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Try Savoiardi Ladyfingers BALOCCO, a company famous in Italy for its pastries and biscuits.

tiramisu authentic Italian recipe

There are many variants of tiramisu recipe; the following recipe is the authentic Italian tiramisu recipe, the one of the Italian tradition, the one that we make on Sundays, the one that you will eat when you’ll come to Italy, made with eggs and mascarpone.

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 to make an exceptional tiramisu even without those ingredients (at the end of this recipe). If you want to use pasteurized eggs go to the paragraph “how to pasteurize eggs” or read the recipe “how to make mascarpone cream with pasteurized eggs”.

Meanwhile we’ll 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 to make tiramisu. A variant. It’s delicious!

Do you want to make a delicious, coffee-free and fruit-flavored Tiramisu? Check out our Strawberry Tiramisu recipe! Delicious and easy to make

READ:

How to make tiramisu cake roll, a delicious tiramisu made with sponge cake instead of savoiardi.

The recipe of homemade Savoiardi, for a delicious tiramisu made by you completely!


Tiramisu Authentic Italian Recipe

  • Prep Time: 30 Min
  • Cooling Time: 3 Hr
  • Yelds:

Ingredients


Tiramisu Recipe: Kitchen Tools and Equipment

For this recipe we opted for:

Directions

tiramisu authentic Italian recipe prep 1

Step 1) – First of all, make the coffee. For a quick and delicious Italian coffee we used an Espresso Machine. Here you can find some options. Now add 2 tbs of rum or Marsala wine (that’s optional. If you don’t like liqueurs or you are making tiramisu for children, don’t use it) then set aside and let it cool. Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff there should not be any trace of yolk.

tiramisu authentic Italian recipe prep 2

Step 2) – Take a bowl 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. When ready, set aside.

tiramisu authentic Italian recipe prep 3

Step 3) – Now in another bowl (or the clean same one) whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.

tiramisu authentic Italian recipe prep 4

Step 4) – When ready add mascarpone cheese.

tiramisu authentic Italian recipe prep 5

Step 5) – Whisk the cream slowly with the electric mixer. Now add stiffen egg whites.

tiramisu authentic Italian recipe prep 6

Step 6) – Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.

tiramisu authentic Italian recipe prep 7

Step 7) – Now dip quickly Savoiardi Ladyfingers into the coffee. IMPORTANT! Cookies should not engage too much coffee, otherwise your Tiramisu will turn out too soggy. Then place them in a ceramic or glass cooking pan.

tiramisu authentic Italian recipe prep 8

Step 8) – Spread the mascarpone cream on top of the Savoiardi.

tiramisu authentic Italian recipe prep 9

Step 9) – Add another layer of Savoiardi and then cover with more mascarpone cream.

tiramisu authentic Italian recipe prep 10

Step 10) – Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving (even better if you make the tiramisu the day before, letting it to rest all night long in the fridge). You can add chocolate flakes on top according to taste.

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 to make this dessert. Here then we will explain how to pasteurize egg yolks and whites using a hot syrup made with sugar and water.

How to pasteurize the yolks

pasteurized eggs step 1

Step 1) – First, place 50 g (1,80 oz) of sugar with 25 ml of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, always stirring. 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’ll know it 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 and white bubbles will form on the surface.

pasteurized eggs step 2

Step 2) – Meanwhile, start to whip up the egg yolks with a stand mixer #ad at maximum speed. When the syrup is hot and ready, pour it over the egg yolks and keep whisking. Work the cream until completely cooled (about 10 minutes). You’ll feel that the cream is cold by placing your hands to the bowl. When the bowl is cold the cream is ready. This is the famous pate à bombe, a fluid and clear cream, made with eggs, sugar and water, that is the basis of many pastry preparations.

So following Tiramisu recipe, now it’s time to add the mascarpone cheese. But first look at how to pasteurize the egg whites, which in the recipe are whipped until stiff.

How to Pasteurize the Egg Whites

pasteurized eggs step 3-min

Step 3) – As for the egg yolks, make a syrup with 50 g (1,80 oz) of sugar and 25 ml of water. In the meantime, start whipping the egg whites with the stand mixer at maximum speed. When you see that they are whipping pretty good, add the hot syrup slowly. Continue to beat the egg whites until stiff for another 10 minutes.

Now the pasteurized egg whites are ready. Add them to the mascarpone cream and keep following the tiramisu recipe.

How to Pasteurize Whole Eggs.

With this simple procedure you have separately pasteurized the yolks and egg whites, obviously because the tiramisu recipe required it. But know that it’s possible to pasteurize whole eggs. Proceed in the same way, making the syrup with 100 g (3,50 oz) of sugar and 50 ml of water for 4 whole medium eggs. Whip the eggs with a stand mixer and slowly pour the hot syrup. Continue to beat 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 use them safely for your great recipes.

Individual Tiramisu Trifle

So, let’s assume that you have guests and want to serve tiramisu in individual cups, very chic and elegant. First of all you will need individual tiramisu trifles, whether they are made of glass or plastic. Then proceed to assemble the tiramisu preparations.

individual tiramisu trifle step 1

Step 1) – Place a tablespoon or two of mascarpone cream on the bottom of the cup. Break a Savoiardi fadyfinger into 4 and soak the pieces in coffee.

individual tiramisu trifle step 2

Step 2) – Lay them on the cream. If necessary, use two ladyfinger biscuits.

individual tiramisu trifle step 3

Step 3) – Cover with plenty of mascarpone cream (3-4 tablespoons), level and sprinkle with unsweetened cocoa powder. Your individual tiramisu trifle is ready and you’ll make a great impression!

Tiramisu Authentic Italian Recipe: some Tips and Variants

How to Replace Mascarpone Cheese for Tiramisu

When talking about mascarpone, one refers to a very famous cheese, especially in Northern Italy. It differs from most other cheeses because it’s not obtained directly from milk but from its cream. It has a color that is usually between white snow and straw yellow; regarding the flavor, however, is very delicate, slightly tending to the sweet.

As we said before, Italian traditional Tiramisu recipe is made with mascarpone. However, there are some variants without mascarpone.

To prepare a delicious tiramisu without using mascarpone among the ingredients, it’s necessary to change the cream recipe. How so? Let’s see:

As an alternative to mascarpone, you can use:

  • cream cheese;
  • fresh ricotta cheese;
  • heavy cream for desserts, vegetal or vaccine.

By employing one of these ingredients, or combining them according to your preferences, you can prepare a cream for your tiramisu, different from the traditional but just as exquisite.

For example, if you want to prepare a less caloric but still tasty tiramisu, you can mix light cream cheese and ricotta cheese. For a softer and sweeter cream, use cream cheese and whipped heavy cream.

IMPORTANT! For 250g (1/2 lb) of cream, use the same ingredients, but, after adding 2 tablespoons of sugar, taste to figure out whether it is sweet enough or not.

tiramisu authentic Italian recipe

Chantilly Cream

Another alternative to mascarpone cheese could be the Chantilly cream, which can be prepared 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 and 250 grams per liter of cream. Whip the cream with an electric mixer. Add the sugar and mix. Proceed by following the recipe without adding 100 g of 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
  • 300 ml of fresh whipping cream
  • 120 g (about 4 oz) 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 mscarpone 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.

Wines

Tiramisu and wines, an extraordinary blend of flavors that must be expertly balanced to enhance the right combination between this dessert and his drink. To satisfy this need, a sparkling sweet wine, with a good level of acidity and a fair amount of sugar such as Moscato d’Asti Spumante (typical Piedmontese produced with white Moscato grapes from the provinces of Asti, Alessandria and Cuneo) is perfect.

tiramisu authentic Italian recipe

60 thoughts on “Tiramisu Authentic Italian Recipe”

    • Hi Valerie,
      I would tell you to use 2/3 of the doses … Which in my opinion becomes complicated. After all, it is a little smaller than the one we used. I would keep the doses of this recipe. With what is left over, make small tiramisu in glasses. The ones you usually use for water. You can give them to some friends or eat them on sad evenings …;-)

      Reply
  1. I made this recipe for Easter. My problem was that I dipped the lady fingers into the Expresso and Rum mixture very lightly. So what happened was that I really could not taste the Expresso mixture and I had a lot left over. Please tell me where I went wrong and what I should have done. Thank you.

    Reply
    • Hi Janine,
      Nothing wrong. It is true that when you dip the ladyfingers in coffee you have to do it quickly so as not to soak them too much, but at least give them time to soak … Next time try to do this: dip the cookie in the coffee on one side only, for 2 seconds. Then place it in the pan with the coffee-soaked side up. In this way the coffee gradually drops to wet the underside of the biscuit as well. Over time and a little more experience you will see that your tiramisu will be perfect! Ciao

      Reply
  2. Hi Barbara…I do not have a expresso coffee machine..Can I use instant expresso coffee (Lavazza) and how much per 100 ml?

    Reply
    • Ciao Manjit!
      sure you can use instant espresso coffee. I think 1 or 2 teaspoons per 100 ml of hot water, it depends how strong you want the taste of the coffee. I would make 2 … ;-D

      Reply
  3. I’m a tiramisu lovers, but in my country it is so expensive…..so thank you Barbara for sharing this recipe ……I’ve made Tiramisu for the family gathering and everybody love it.

    Reply
  4. Wow! Just wow! Thank you so much for your delicious recipe. I had been wanting to make an authentic Tiramisu for ages but had lost my recipe and couldn’t decide which new one to follow. I came across this page and decided it looked good and easy to do. I left it overnight as suggested, but couldn’t wait until this evening to taste it. It was a bit emotional – I have now found a great recipe and can make Tiramisu at home instead of taking a chance in restaurants.
    Thank you again!

    Reply
  5. Hello, probably a silly question, i’ve tried to look through the comments section to find the answer. Are you using caster sugar for the sugar?
    Thank you

    Reply
  6. My 10 yr old son and I (2 people who don’t do anything in kitchens) made it tonight. It looks great, followed every step (very easy thanks for the pics). The taste test tomorrow will be by mama (surprise Bday), so she will be the true judge. Tiramisu is her all time favorite! I have a feeling this one will hit a home run!

    Reply
  7. I’ve made this 2 times now and both times it turned out amazing! Thank you so much for this recipe, I was looking for an authentic Italian recipe and this was perfect xxxx

    Reply
  8. Hi! Thanks for the recipe. I made this with the exact proportions however the final cream mixture can out very runny and liquid. It was not at all spreadable. Any clue where I could have gone wrong?

    Reply
    • Hi Muskan,
      Usually the mascarpone cream turns out runny when the exact dosage of the eggs is not observed (about 220 g or 7,7 oz without shells) or (more likely) the mascarpone was too liquid. Mascapone cheese must be quite thick; if you put it in a bowl and put a spoon in the center of the cheese, the spoon remains standing upright.

      Reply
  9. Hi! This is a uch a delicious tiramisu! I made it last night left it in the fridge overnight. We ate it today for my birthday and everyone loved it. I used brandy cause it’s all I had and it was perfect. Thank you for sharing this recipe with the world!

    Reply
  10. Hello Barbara, I’m just looking for Tiramisu recipe which is genuine Italian and I found yours! I’ll definitely make this one. Just one quick question, I thought that in Tiramisu is traditionally used Amaretto liqueur? Thank you.

    Reply
    • Hi Marketa,
      Thanks for your comment! In Italy the traditional tiramisu recipe is made with marsala. Some people use rum or brandy. Amaretto liqueur is used by very few. But more and more often the greatest Italian chefs don’t add liquor in tiramisu, so….I think it’s up to you now 😉

      Reply
          • Barbara, it was soooo delicious, lovely, gorgeous …….. It’s just two of us and I don’t necessarily like sweet very much, BUT this went down very quickly ! Just one thing was wrong, didn’t do any harm to flavour, and it is that the cream didn’t settle. In some places it was perfect but mostly the cream just went down in bowl (we ate it from the bowl where it was ). Thank you so very much for this delicious recipe Barbara!

  11. My son makes this but he uses condensed milk as he found recipe that had it where did that come from cause ive never herd the likes before

    Reply
  12. I made this for Mother’s day. It is by far the best Tiramisu I’ve eaten ever!!! Everything about it was on point. Super easy to make as well. The only minor change I made was that the mascarpone came in a 454 gr container so that’s what I used, but wow it was yummy!. I have lots of Marsala left so that will be my excuse to keep making more. Thank you for the recipe.

    Reply
  13. I’ve made this tiramisu about 5 times already because it’s delicious. My mother loves it too. Guess what she’s getting for mother’s day? The best gifts are edible

    Reply
  14. Hello I am not sure about the conversions to grams to cups/oz. Can you be more clear on the number you have in parenthesis please? I am trying this tiramisu recipe out tonight for a good friend of mine.

    Thank you

    Reply
  15. Unfortunately that egg pasteurisation method does not work. My perfect tiramisu gave us bloaters and diarrhea, it might work if you add the eggs into the hot vessel but it does not by adding the hot sugar to the eggs. 4 egg whites is to much liquid I guess. Had made a lemon cream where you pasteurise the eggs by whipping them up on a benmari.Next time without eggs

    Reply
    • Thanks for your comment Burci,
      I’m sorry that the pasteurized eggs didn’t come out well. We will write a well detailed post on this topic. As soon as it is ready, we’ll let you know. Cheers!

      Reply
  16. I’m planning on making this tiramisu tonight as it’s my birthday tomorrow!! I’m just a little confused on how you substitute the heavy cream for the eggs. When do you add the sugar etc.

    Reply
    • Hi Mollie,
      Thanks for your comment. Yes, you’re right, in fact that paragraph isn’t very clear. Now we re-write it so as to describe the recipe of Tiramisu without eggs more precisely. And…Buon Compleanno!

      Reply
    • You don’t have to use ALL the coffee. It’s only used to soak the ladyfingers. And don’t soak them too much …. 😉

      Reply
  17. Made tiramisu yesterday using your recipe. I definitely under dipped my lady fingers because I was afraid of making them too soggy. Nonetheless the dessert was absolutely rich and delicious! Will definitely make this again in the future.

    Reply
  18. Hi!! My mom and I were in search of a true authentic Italian Tiramisu and loved this recipe; only problem is that our mascarpone cream mixture came out super runny :/ We don’t think it is going to set but we are leaving it in the fridge over night to see how it turns out. Where did we go wrong? Please Help!

    Reply
    • Could be the mascarpone quality? Mascarpone has to be almost as thick as Philadelphia cheese. Maybe the doses? However let it rest in the fridge; the cold should make it more solid. Or add mascarpone, but the cold should be enough. And then enjoy your great Tiramisu! 😉

      Reply
  19. Hi, please can you explain what heavy cream is? We have double cream, single cream and whipping cream in the supermarket. I’m thinking it’s double cream whipped up as this is quite heavy, am I right? Many thanks

    Reply
    • Sorry I’m not sure but I think is that one. In italian is panna da montare or panna liquida so maybe is whipping cream. But sometimes the translation is heavy cream

      Reply
  20. Best tiramisu I’ve ever had, let alone made.

    My espresso machine is out of action, so I used dreaded instant coffee. Still amazing!

    For the alcohol, I used Kahlua and Creme de Cacao White.

    Reply
  21. Great traditional tiramisu. My family makes it almost the same way. The only difference is we don’t use alcohol and we shave chocolate on top instead of cocoa powder. Molto delizioso!

    Reply
      • Hi Stephanie,
        it’s better if you make it the night before, so that with 24 hours of rest in the fridge all the flavors blend together perfectly, and the biscuits take the right humidity. But if you leave it in the fridge for several days, the egg whites start to release water, even if they have been whisked stiff.

        Reply

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