Tiramisu – Authentic!

The easiest and most good Tiramisu recipe!This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (ladyfingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Suited to any occasion!

When it comes to Italian desserts you can't beat a good Tiramisu! It's hands down one of our favourite desserts ever and we never get bored of it!

Espresso soaked Savoiardi fingers, light, smooth and creamy mascarpone and all topped with a light dusting of cacao powder. It's rich and indulgent but so light and airy that there's always room for a slice (or two).

What makes Tiramisu authentic?

So how do you make an authentic tiramisu? The ingredients and method are key!

Controversially a traditional recipe is made with raw eggs not tempered eggs and certainly not with whipped cream. Traditionally there's also no alcohol involved although that's one modern addition that we love and always add when we make it.

There are many recipes that involve raw eggs from chocolate mousse to homemade mayonnaise so it's not an unusual ingredient you have to make sure you use good quality free-range eggs and make sure they are as fresh as possible.

We have made and eaten tiramisu countless times and never had any issues but if you have concerns or need to avoid raw eggs don't worry we have an Eggless Tiramisu recipe too!

Ingredients – what you need

To make this dessert you'll need Savoiardi ladyfingerseggs (yolks and whites separated)mascarpone cheese, white sugar, strong coffee, cocoa powder, dark chocolate and coffee liqueur (optional).

See the photo below that shows all the ingredients you need!

Step by step photos and recipe instructions

First, you need to divide the egg yolks and egg whites in two separate bowls and add 3 tbsps of sugar to each. Whisk the egg whites until they are stiff and glossy (photos 1 & 2).

Then continue with the egg yolks and whisk those with an electric whisk until pale and thick (photos 3 & 4).

Next, add the mascarpone and whisk again until smooth and creamy (photos 5 & 6).

Next, add one-third of the whisked egg whites to the mascarpone mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completely incorporated (photos 7 & 8).

Mix the espresso and coffee liqueur in a shallow bowl and dip in the Savoiardi ladyfingers for 1-2 seconds on each side and line them on the bottom of the dish in an even layer (photos 9 & 10).

Next, add half of the mascarpone mixture over the ladyfingers and spread out in an even layer, top with some grated dark chocolate (photos 11 & 12).

Repeat with a second layer of soaked ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours (photos 13-16).

Top tips and recipe FAQs

• Whisking the eggs – make sure you don't get any egg yolk in the egg whites before beating them. If you do they will collapse and won't become stiff peaks and glossy like you need them.
• Liqueur – other than coffee liqueur you could use amaretto, dark rum, marsala, brandy, or Frangelico.
• Savoiardi – it's important to use Italian Savoiardi cookies, Pavensini are another good option or ladyfingers but make sure they are crisp in texture and not soft.
• Topping – The cocoa powder will darken as it soaks into the mascarpone mixture in the fridge, you can add an extra sprinkling before serving if you prefer.
• Let it rest – Leave the Tiramisu in the fridge for at least 6 hours, overnight is even better. This gives the Savoiardi or ladyfingers a chance to soften and soak up the flavours and gives the whole dessert a chance to develop and become extra good.
• Size of dish used – We used an 8×10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.

What does tiramisu mean?

Tiramisu translates as “pick us up” as in cheer up. It's such a solid name for a dessert that does that!

Can we make this alcohol free?

Absolutely, traditionaly Tiramisu is made without alcohol so if you leave it out it'll still be good!

How long does it last?

It'll keep well covered and stored in the fridge for 2-3 days.

Can we freeze it?

Although you can freeze it we don't recommend freezing tiramisu because dairy doesn't tend to freeze well and will likely lose it's creamy and rich texture.

More good Italian desserts you might like

• Eggless Tiramisu (good flavour without the egg!)
• Strawberry Tiramisu with White Chocolate
• Tiramisu Ice cream
• Chocolate Panna Cotta
• Chocolate Salami (Salame di Cioccolato)
• Italian Crostata (Jam Tart)

This recipe was first posted on 13th April 2018 but has since been updated with better photos and more helpful tips.

Ingredients

Makes 8 servings

• 2 cups mascarpone ((500g))
• 24 (roughly) Savoiardi biscuits ((lady fingers))
• 1 cup strong brewed coffee ((230ml))
• 3 tablespoons dark chocolate (grated)
• 4 egg yolks (at room temperature)
• 3 egg whites (at room temperature)
• 6 tablespoons sugar
• 4 tablespoons coffee liqueur ((optional))
• 1 tablespoon cocoa powder

Method

1. Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.

2. Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.

3. Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).

4. Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.

5. Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.

6. Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish.

7. Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.

8. Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

Kitchen notes

• Recipe update the instructions in the recipe have been updated according to reader reviews (the egg yolks are whisked first and whites second) all other methods and ingredients remain the same.
• Whisking the eggs make sure you don't get any egg yolk in the egg whites before beating them. If you do they will collapse and won't become stiff peaks and glossy like you need them.
• Liqueur other than coffee liqueur you could use amaretto, dark rum, marsala, brandy, or Frangelico.
• Savoiardi it's important to use Italian Savoiardi cookies, Pavensini are another good option or ladyfingers but make sure they are crisp in texture and not soft.
• Topping The cocoa powder will darken as it soaks into the mascarpone mixture in the fridge, you can add an extra sprinkling before serving if you prefer.
• Let it rest Leave the Tiramisu in the fridge for at least 6 hours, overnight is even better. This gives the Savoiardi or ladyfingers a chance to soften and soak up the flavours and gives the whole dessert a chance to develop and become extra good.
• Size of dish used We used an 8x10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.
• Storage will keep well in the fridge for 2-3 days.