An authentic Italian Tiramisu recipe as you would expect at your trusted local Italian diner. A coffee flavored Italian dessert which literally means 'pick me up' or 'cheer me up', made of ladyfingers (savoiardi), coffee, whipped mixture of eggs, sugar and mascarpone and finished off with cocoa or dark chocolate.
My Tiramisu recipe has been a hit at dinner parties for years. I love seeing the disappointed faces at the start, when everyone sees the dessert brought out. I bet they are thinking, another pyrex dish dessert, simple, plain..boring!! But I don't lose heart, because I know, what's coming next!
After they have had a few bites, I see the look on their faces change instantly! Everyone seems to be eyeing the remaining Tiramisu on the table whilst trying to empty their bowls as fast as they can, just to secure seconds of this creamy bowl of heaven.
Like always, there are requests for the recipe afterwards which makes me super happy! I know, I have smashed this authentic italian Tiramisu recipe yet once again!
Authentic Italian Tiramisu Recipe
Today, I am excited to share my Tiramisu recipe with you. I must have found this recipe in an Italian cookbook years ago. Ever wondered where Tiramisu comes from? Read this brilliant article to find out more.
Are you thinking how this Tiramisu recipe will be different from the other million Tiramisu recipes online? Honestly, there is no bad Tiramisu recipe as every version of it, is different in its own way. All I can say is, my Tiramisu recipe is a 'must try'!! It's simple, authentic and done right. You just gotta make it to believe it!
What do I need to make this Tiramisu Recipe?
The ingredients for t hisTiramisu recipe are very easy to find. You should look for quality products but you don't need to break the bank. Fresh eggs are a must as for this recipe, we are only whisking the eggs over a bain marie to partially cook them.
Besides eggs you will need some good Italian mascarpone, full cream and white sugar. The typical Tiramisu taste comes from the coffee. You can use a few shots of espresso but if you don't have an espresso machine, filter coffee is perfectly fine, that's what I normally do!
Ladyfingers or savoiardi biscuits are important, they are dry and crispy but turn into a wonderful spongy texture when dipped correctly. To enhance the coffee flavor, I mix the coffee with kahlua. Kahlua is a coffee liquor with a hint of sweet vanilla, hence perfect for Tiramisu or this coffee granita dessert.
As a tip, keep the mascarpone at room temperature to make the mixing step between beaten eggs and mascarpone smoother.
How easy is it to make this authentic Tiramisu?
Pretty easy! First you need to separate the egg yolks from the white as we only need egg yolks for this recipe. Beat the yolks with sugar over a bain-marie (a pot with simmering water). It might seem difficult at first but it gets easier once the eggs become fluffier. You know the eggs are ready when they hold well to the whisk.
To check simply raise the whisk with some of the mixture and observe the drip. If the drip is smooth and firm then you are good to go! You then need to incorporate the mascarpone slowly into the egg mixture.
Now it's time to whip the cream. If you use an electric mixer, make sure sure its on a slow setting. Why? Because slowly whipped cream holds up longer in the fridge without it becoming runny.
Add the whipped cream into the mascarpone mixture. To keep the texture light and airy make sure you execute this step very carefully.
To assemble the Tiramisu, dip the ladyfingers in the coffee & kahlua mixture but don't leave the fingers in it for too long, otherwise they will fall apart. Start layering your Tiramisu dish with the ladyfingers. Cover it with a layer of the mascarpone mixture and spread evenly. Add the next layer of ladyfingers and repeat the process one more time.
Cover the top layer of the mascarpone mix with cocoa powder or grated dark chocolate.
Eccoci Qui! The tricky part now is to wait for at least 6 hours before trying the Tiramisu. I warn you, it will be super tempting to taste it earlier so best you leave it to set overnight.
Shilpi and I love this Tiramisu so much that many a times we have shamelessly eaten it for breakfast!!! It's no secret that Tiramisu tastes better the next day so try not to eat it right away!
How long can you store Tiramisu?
So, now you must be wondering, how long you can you store this yummy Tiramisu in the fridge? Well, even though it has raw eggs, you can keep this Tiramisu in the fridge for 5 days max (we have tried and tested it!!).
Once I doubled the recipe and made too much Tiramisu (I know..too much Tiramisu?? is that even a thing lol) which had us eating dessert after each meal for the rest of the week so we know it can last that long! In normal circumstances though, I very much doubt this Tiramisu will last any longer than a day in your house😉
A 'must try' Tiramisu Recipe
- 6 large eggs
- 140 g white sugar
- 300 ml heavy whipping cream
- 250 g mascarpone cheese
- 20 ladyfingers
- 200 ml coffee
- 150 ml kahlua
- 100 g dark chocolate slab
- In a stainless steel bowl combine egg yolks and sugar to whisk over a bain-marie ( a pot with simmering water). Whisk continuously until the egg mixture becomes thick and fluffy. This should take no longer than 10 minutes. Set aside to cool at room temperature.
- Using an electric mixer, whip the cream in a separate bowl until it's stiff.
- Add the mascarpone to the whipped egg yolks, mix until well combined.
- Gently fold the whipped cream into the mascarpone mixture and set aside.
- Combine the cold coffee and kahlua. Dip the ladyfingers in the coffee-kahlua mixture no longer than 2 seconds. Arrange half of the ladyfingers on the bottom of a dish or divide into individual portion size ramekins.
- Cover the ladyfingers with half the mascarpone mixture and repeat the process with another layer of ladyfingers.
- Add the final layer of mascarpone mixture and place in the fridge to set.
- Leave to set for at least 6 hours, best results overnight. Grate the dark chocolate with a fine grater over the set tiramisu before serving.