This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.
Itβs simple to make, fun to construct, and tastes even better the next day β and the next!Β This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.
Tiramisu β proper Italian recipe!
There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.
This is a proper Italian Tiramisu recipe. The way itβs made in Italy and the GOOD Italian restaurants.π
There is no whipping cream.
And itβs made usingΒ raw eggs.Β
I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).
While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you wonβt need to worry about consuming raw eggs.
And if the thought of raw eggs is icky β well, chances are youβve eaten raw egg without realising it in the form of:
chocolate mousseΒ (in a traditional or nice French restaurant)
PavlovaΒ (what do you think that marshmallow centre you know and love is?Β Raw egg whites!)
Homemade mayonnaise, hollandaise and bernaise (raw yolks!)
All those cake batter and cookie dough bowls youβve licked clean!!
And of course, that Tiramisu you swooned over at that rustic little Italian restaurant??Β Raw eggs!
Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep,Β that includes all the foods Iβve listed above!
The unique thing about the Tiramisu cream is that itβs rich yet light, it sets so itβs cuttable to show the layers, yet itβs soft and creamy.
What goes in Tiramisu
So, other than the eggs, thereβs a few more ingredients in Tiramisu worth chatting to you about!
Lady fingers aka Pavesini or Savoiardi biscuits β pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit βn veg shops. They are crisp, sweet sponge fingers that taste like vanilla;
Mascarpone β itβs a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency).Β Australians βΒ do NOT use Woolworths or any generic home brand as they are too thin and wonβt set, so your cream layer will be too thin. Use good brands such as:
La Casa Formaggio Mascarpone (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms, pictured below)
Any from an Italian deli
Coffee β Tiramisu ainβt Tiramisu without coffee for dunking the biscuits! Youβll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and
Frangelico or other liquor β I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because itβs a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options:Β Rum, brandy, Baileyβs Β β go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)
This is an easy Tiramisu recipe β itβs made the traditional way so the eggs are not tempered.
How to make Tiramisu
The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.
This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.
I say it βsetsβ, but itβs still very soft and creamy β itβs a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!
Layering up!
My favourite part! And it goes down like this:
Dunk biscuits in coffee-Frangelico
Cover base of dish
Top with half the Tiramisu cream
Repeat!
TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!
The one other thing worth noting about Tiramisu made the proper way βΒ it is far less sweet than most desserts. Thereβs only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they arenβt that sweet!
In fact, I sometimes fret that itβs not sweet enough β but everybody (and I really do meanΒ everybody) I have ever made this for says itβs the perfect as is.
So in the many years Iβve been making this, I havenβt change the recipe at all! β Nagi x
If youβre thinking about an Italian Dinner Partyβ¦
Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Starters
Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated VeggiesΒ (which is basically homemade antipasto) with soft ricotta (Australia β avoid Perfect Italiano, itβs powdery and borders on inedible)
Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
Shredded Beef RaguΒ pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
Garlic Bread β yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic BreadΒ or even Cheese and Garlic Crack Bread)
Rocket/Arugula Parmesan Salad β toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes β super fast, no dressing to make separately!
Dessert β This Tiramisu!
Watch how to make it
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Easy Tiramisu (Chef Recipe)
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone , good brand (Important β read Note 1)
- 1 1/4 cups black coffee , hot and strong! (Note 2)
- 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
- 6.5 oz / 200g (24 β 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined β don't bash out all the air in the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8β/20cm square dish. (See video or step photos above to see how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 β 5 hours, preferably overnight
- Dust with cocoa powder just before serving β either before you cut or after placing onto serving plates.
Recipe Notes:
-
- La Casa Formaggio Mascarpone (Woolworths)
- Montefiore Mascarpone Cheese (Coles)
- Formaggio Zanetti (Harris Farms)
- Latteria Sociale Mantova (Harris Farms)
- Any from an Italian deli, anything made in Australia
Nutrition Information:
Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
Off to Vietnam today to film theΒ first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.
The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that Iβll shareΒ recipes for the foods I film on the streets of Vietnam!
As for Dozer β unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.
So until such time, Dozer stays behind for international tripsβ¦. and this is what IΒ have to deal with when Iβm packing to go away without himβ¦.
Oh the guilt! Itβs almost too much to bear!! Might be smiling on the outside but Iβm crying on the inside π©
For some reason I was flipping and flopping back and forth about making this due to the raw egg factor. I absolutely should not have worried, this tiramisu is AMAZING!! So simple to make and restaurant quality. If youβre hesitant about making this donβt be, itβs so great.
Itβs quicker and easier to beat the egg whites first and set aside for a minute and then beat the other ingredients, so you donβt have to clean the bowl between these steps.
Made this yesterday. OMG most delicious and came out fabulous! It was a first time making tiramisu and everyone was very impressed. You are a bad influence on my waistline, lol
Made this for the first time. Followed the recipe exactly (or so I thought), but it was a disaster. It was a runny, mess. Iβll do some reflecting on where I might have gone wrong, and have another go another day. First time a Nagi recipe has failed. π€·ββοΈ
Heidi, same here! Made it for Valentineβs day. Followed the recipe. It did not set at all and cookies were soaked very badly. Maybe different kind of lady fingers and different mascarpone will be better but here in TX we only have one kind of each. Cookies were made in Italy though. Mascarpone seems very good and solidβ¦So sad. First Nagiβs recipe that did no work.
Hey! Might be the mascarpone youβre using! Above before the recipe Nagi suggests the brands of mascarpone to use β homebrand ones arenβt thick enough and donβt set properly. I made this mistake last time I made tiramisu as well! So glad I read everything properly this time haha!!
Hi Heidi, At the end of Step 2, I noticed that my egg & mascarpone mixture was runny & unlike the video. So I beat the mixture longer than instructed, till the mixture began to thicken. Then continued to follow the recipe and it turned out perfectly. Hope this helps π
Youβre not alone! The first time I did it I failed too. It was so sloppy. I tried again with a different brand of savoiardi fingers and it was sooooo much better. I used the ITAL brand from Coles and had to dunk them for about 17-20 seconds since they donβt soak up like the other brands. It was yummier too!
Nagi the Harris farm link to the savoiardi fingers no longer works. Just FYI. Thank you for this recipe! It was a good base recipe for me to work with!
Thanks for this tip! I tried it with the same coles brand previously and found the biscuits werenβt soft enough. Will try soaking longer the next time!
Yum, made a double recipe to fill my triffle bowl, it was a huge hit. Definitely will make again.
I love this recipe. The only change I made is instead of ladyfingers β I use Pepperidge Farms double dark chocolate Milano cookies β itβs awesome!!
Nagi, can I freeze the tiramisu? I will be making for my pizzeria but need to freeze if I dont sell it. Thanks
Can I make this 2 days before serving as traveling to dinner party,or can it be frozen
thanks
Iβve made Tiramisu up to three days before. Itβs better made ahead the flavours go right through
What kind of cocoa powder for the dusting on top? Dutch process (unsweetened) or a different one thatβs sweetened? Thank you! LOVE all your recipes and looking forward to this one!! π
I looked at another recipe by Chef Dennis Littley, he states that if it does not set up or you need to save it longer that you can freeze it. Note that you need to serve it frozen.
Nagi, the family now demands that I make your tiramisu each Christmas so just wondering whether it would freeze if I made it now?
Hi Nagi, the link to your Harris Farm ladyfingers has and error. Would you mind posting the name of those ladyfingers?
Iβm making this tonight for a Christmas gathering tomorrow evening!
I would also love your tuna carpaccio recipe, please! Xx
I am making this tonight and wonder if the mascarpone and/or eggs need to be at room temp?
I was nervous to make this but it was SO GOOD! I made it without any kahlua but it still tasted boozy somehow.. magic. So good. Even better the next day if itβs not all gone by then
I make my quick tiramisu cream by combining mascarpone and shop bought Ambrosia custard (UK) which gets around the raw egg issue.
Will pasteurized eggs comprise this recipe?
Hi, can I make this a day or so before?
Thank you x
Kingfish carpaccio recipe please Nagi. I love their version Sum Yung guys. Would love to make it for my family. π₯°
Love this recipe. Have been making it for years! But one question- the egg yolk + sugar + mascarpone mixture always seem to appear very runny which makes my whole tiramisu cream very watery. How can I improve further? I have set speed 6 for 10 mins.
My absolute favorite recipe, thank you! I printed this recipe a while back. I cried when I lost it last year and just found it again! Came straight to the website to save bookmark and to say thank you for sharing and for all the steps by step instructions! π I canβt believe I found it again <3
Hi Nagi. Your website has the BEST recipes 0f all (thanks for steering us to Maesri Curry Pastes,) & your Tiramisu does not disappoint. Itβs just like what you get in Italyβs restaurants.
I do however, have a couple of comments: 1) Frangelico is my favourite liqueur (& the Tiramisu tastes lovely when made with it,) but I tried Kahlua and it definitely tastes more like the βgenuineβ version & is totally yummy. 2) The 1st time I made your recipe, Iβd already bought Coles brand Marscapone & it seemed to be fairly solid so I went ahead with it. You were rightβ¦ The cream turned out more sloppy (once set,) than with the βnameβ brand cheese butβ¦ There was more of it. The Montefiore gave me barely enough to cover the 2 layers of sponge bikkies while the Coles cheese gave me more than enough and then some. Iβm thinking of trying the generic stuff with a tiny bit of gelatin in it next time. What do you think?