Amazing and Authentic Italian Tiramisu Recipe

Here is an easy recipe for Authentic Italian Tiramisu, a delicious Italian dessert. It is made with ladyfingers dipped in coffee, layered with a creamy mixture of mascarpone cheese and eggs. Enjoy!

Tiramisu is a well-known sweet treat from Italy that is enjoyed all over the world. It originated in Treviso, a charming town near Venice. It is both delicious and simple to prepare. There are countless versions of the tiramisu recipe, but the one I will share with you is the authentic Italian version. This is the recipe that is typically made on Sundays and the one that you would find in Italy. It includes eggs and mascarpone cheese.

We will provide you with some helpful tips to make the

Would you like to create a delicious Tiramisu with flavors of fruit other than coffee? Take a look at our recipe for Strawberry Tiramisu! It’s incredibly tasty and simple to prepare.

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

Tiramisu Ingredients

  • 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. Try our recipe for homemade 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

An electric stand mixer is really helpful for making a perfect tiramisu. The KitchenAid Artisan Series 5 Quart Stand Mixer is a great option, but there are other good brands too. Another good choice is the 5.5-Quart Stand Mixer by Cuisinart, which is excellent and costs less.

Let’s Make Tiramisu, Here are the steps

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 easy method, you cooked the egg yolks and egg whites separately, as the tiramisu recipe required. But keep in mind that you can also cook whole eggs. Here’s what you need to do.

In the same way, make syrup by mixing 100 g (1/2 cup) of sugar with 50 ml (about 4 tablespoons) of water for every 4 medium whole eggs.

Use a mixer to beat the eggs, and slowly pour the hot sauce into the eggs in a drip. Keep beating the eggs until the cream is cold. To tell if the cream is ready, put your hands on the bowl.

Now that the eggs have been prepared, they are safe, fresh, and you can use them in your great recipes.

Individual Tiramisu Trifle

Let’s say you have friends and you want to give them real Italian tiramisu in very stylish and beautiful cups. First, you’ll need glasses or plastic cups for each tiramisu dessert. Then follow the steps below to put the tiramisu together.

Step 1) Put a tablespoon or two of mascarpone cream in the bottom of the cup. Split a ladyfinger into four pieces and dip each one in the coffee.

Step 2) Place them on the cream. If you have to, use two ladyfingers.

Step 3) Spread a lot of mascarpone cream on top (3–4 tablespoons), even it out, and add unsweetened cocoa powder on top. Your own tiramisu dessert is ready. You are sure to impress your friends!

Tiramisu Recipe! Tips and Variants

How to Replace Mascarpone Cheese for Tiramisu

When we say “mascarpone,” we’re talking about a very well-known cheese, especially in northern Italy. It’s different from most cheeses because it’s not made from milk, but from the cream that comes from milk.

It is generally somewhere between snow white and straw yellow in color. The taste, on the other hand, is very light and a little bit sweet.

As we already said, mascarpone is the main ingredient in the traditional Italian tiramisu recipe. But there are some kinds of Tiramisu that don’t use mascarpone.

To make a tasty tiramisu without using mascarpone as one of the ingredients, the cream recipe needs to be changed. Exactly how? Let’s see, you can use:

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

You can make a cream for your tiramisu that is different from the traditional one but just as tasty by using any of these ingredients or mixing them in a way that suits your tastes.

For example, you can mix light cream cheese and ricotta cheese to make a light but still tasty tiramisu. Use cream cheese and thick whipped cream to make a cream that is soft and sweet.

Chantilly Cream

Chantilly cream, which is easy to make at home, is another thing you could use instead of mascarpone cheese. Use cold heavy cream straight from the fridge and icing sugar, which tastes even better if it has a hint of vanilla.

Depending on your taste, you can choose between 125 g (1 cup) and 250 g (2 cups) of icing sugar per liter (4 cups) of cream. Use an electric mixer to whip the cream. Stir in the sugar. Follow the instructions above, but don’t add 100 g of sugar because the chantilly cream is already sweet.

Tiramisu with Diplomat Cream

Diplomat cream is a popular sweet cream in Italy that is used to fill many desserts. It is made by mixing 2 parts Crema Pasticcera (Italian pastry cream) with 1 part Chantilly cream.

You can use Diplomat cream instead of mascarpone cream in your tiramisu.

How to Replace Eggs for Tiramisu

Some people don’t like eggs or can’t eat them. If you want to make tiramisu without eggs, you can use whipped cream instead. But the amounts of the ingredients need to be changed a little, and you should use icing sugar instead of plain sugar. Here’s how to make 6 servings of cream:

  • 350 g of mascarpone cheese, which is about 12 oz.
  • 300 ml (1 1/4 cup) of fresh whipped cream
  • 1 cup of icing sugar (120 grams)

Mix the cream and half of the icing sugar together in a bowl and put it in the fridge. Whip the mascarpone with the rest of the icing sugar in another bowl. Then, mix the whipped cream and mascarpone cream together with a spoon. Now you have mascarpone cream for your tiramisu that doesn’t have any eggs in it. Soak the ladyfingers in the coffee, and then make the layers as outlined above.

Tiramisu: How, How Long and Where to Store it

Tiramisu can be kept in the fridge for up to two days if it is well covered and kept cold. It can be frozen and kept for about 2 weeks in the freezer.

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