Authentic Tiramisu Recipe

Introduction

Tiramisu is a classic Italian dessert that combines rich mascarpone cream with coffee-soaked ladyfingers. This authentic recipe delivers smooth texture and bold flavors that are perfect for any occasion.

Ingredients

• 350 ml Strong coffee (1½ cup) (espresso)
• 4 tbsp Marsala wine or Rum (Optional Kahlua, Tia Maria or Rum flavouring)
• 300 g Savoiardi biscuits (10.5 oz) (ladyfingers)
• 40 g Cocoa powder unsweetened (1.4 oz) (for dusting)
• 500 g Mascarpone (16 oz) (2 packages)
• 4 Eggs
• 90 g Granulated sugar (0.45 cups) (1 dl)

Instructions

1. Step 1: Separate the egg yolks from the egg whites and place them in separate bowls.
2. Step 2: Using a hand mixer, whisk the egg yolks and sugar together until creamy.
3. Step 3: Mix in the mascarpone cheese and continue whisking until smooth.
4. Step 4: In another bowl, beat the egg whites until stiff peaks form.
5. Step 5: Carefully fold the egg whites into the mascarpone mixture using a spatula.
6. Step 6: In a separate bowl, combine the espresso and your preferred liquor.
7. Step 7: Dip the ladyfinger cookies quickly into the coffee and liquor mixture, ensuring they are coated without soaking.
8. Step 8: Place the dipped biscuits in a dish to form the bottom layer, then spread a layer of mascarpone cream on top.
9. Step 9: Repeat the process to create a second layer of dipped biscuits and mascarpone cream, finishing with a final layer of mascarpone cream.
10. Step 10: Cover the tiramisu with plastic wrap and refrigerate for several hours, preferably overnight.
11. Step 11: Just before serving, sprinkle unsweetened cocoa powder over the top for added flavor and presentation.

Tips & Variations

• For a non-alcoholic version, omit the liquor or replace it with coffee extract.
• Use fresh, high-quality mascarpone for the best creamy texture and flavor.
• Chill the tiramisu overnight to let the flavors meld and the texture set perfectly.
• Try adding a layer of grated dark chocolate between mascarpone layers for extra richness.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and freshness. When ready to serve, dust with cocoa powder again if needed. Avoid freezing, as it can alter the cream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, you can use pasteurized eggs or substitute the eggs with whipped cream or a custard base to avoid raw eggs while maintaining a creamy texture.

How long should tiramisu chill before serving?

It’s best to refrigerate tiramisu for at least 4 hours, but overnight chilling allows the flavors to fully develop and the dessert to set properly.

Authentic Tiramisu Recipe

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★★★★★

4.7 from 125 reviews

• Author: Aiden
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 6 servings 1x

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Description

Authentic Tiramisu is a classic Italian dessert featuring layers of coffee-soaked ladyfingers and a rich, creamy mascarpone mixture. This no-bake delicacy combines espresso, optional Marsala or rum, whipped egg whites, and mascarpone cheese to create a luscious, airy treat dusted with cocoa powder. Perfect for a sophisticated dessert with deep coffee and creamy flavors.

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Ingredients

Scale 1x2x3x

Coffee Mixture

• 350 ml Strong coffee (1½ cup) espresso
• 4 tbsp Marsala wine or Rum (optional; can substitute with Kahlua, Tia Maria or Rum flavoring)

Dessert Base

• 300 g Savoiardi biscuits (10.5 oz) (ladyfingers)

Cream Mixture

• 500 g Mascarpone cheese (16 oz; 2 packages)
• 4 Eggs, separated
• 90 g Granulated sugar (0.45 cups; 1 dl)

Topping

• 40 g Unsweetened cocoa powder (1.4 oz) for dusting

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Instructions

1. Separate Eggs: Separate the egg yolks from the egg whites, placing them into two different clean bowls to prepare for whipping and mixing.
2. Whisk Egg Yolks and Sugar: Using a hand mixer, whisk the egg yolks together with the granulated sugar until the mixture becomes creamy and pale, creating a smooth base.
3. Add Mascarpone: Gently fold the mascarpone cheese into the egg yolk and sugar mixture, continuing to whisk until the mixture is smooth and consistent.
4. Beat Egg Whites: In a separate bowl, beat the egg whites using a hand mixer until stiff peaks form, which will lighten the mascarpone cream.
5. Fold Egg Whites: Carefully fold the beaten egg whites into the mascarpone mixture using a spatula, taking care to preserve the airiness of the whites.
6. Prepare Coffee and Liquor Mix: In another bowl, combine the strong espresso coffee with the optional Marsala wine or rum, mixing well.
7. Dip Ladyfingers: Quickly dip each savoiardi biscuit into the coffee and liquor mixture, ensuring they are coated but not soaked through to avoid sogginess.
8. Assemble Layers: Arrange a layer of dipped ladyfingers on the bottom of a serving dish. Spread a layer of the mascarpone cream mixture over the biscuits. Repeat this layering process once more, ending with a final layer of mascarpone cream on top.
9. Refrigerate: Cover the assembled tiramisu with plastic wrap and refrigerate for at least several hours, preferably overnight, to allow flavors to meld and dessert to set.
10. Dust with Cocoa: Just before serving, sprinkle unsweetened cocoa powder evenly over the top for enhanced flavor and presentation.

Notes

• Use fresh eggs since this recipe contains raw egg whites and yolks.
• For a non-alcoholic version, omit the Marsala or rum.
• Quickly dip ladyfingers to avoid sogginess; they should remain slightly firm.
• Refrigerating overnight improves flavor and texture.
• Alternately, dust the cocoa powder through a fine sieve for an even coating.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: Tiramisu, Italian dessert, coffee dessert, mascarpone, no bake, ladyfingers, classic tiramisu