How to Make the Best Authentic Italian Tiramisu
Is there anything more Italian than deliciously layered Tiramisu? It’s probably the most iconic Italian desserts of all time, and for a reason! This super easy recipe makes the most divine classic Italian Tiramisu with the perfect amount of coffee flavour and just a hint of coffee liqueur. Follow my step-by-step instructions for this easy dessert that not only looks amazing, but tastes insane!
For such a simple dessert, there’s so many variations of Tiramisu and it gets a little confusing as to what is an authentic recipe. Traditionally, an authentic Tiramisu recipe is made with simple ingredients; just savoiardi biscuits (lady fingers), raw eggs, creamy mascarpone cheese, espresso, sugar and cocoa. A classic Tiramisu recipe does not contain cream and in fact, I find a Tiramisu that’s been made with whipped cream is just way too heavy! A traditional Italian tiramisu should be lovely and light, yet rich and delicious -light enough to be able to enjoy a generous serving! This is the recipe my son uses, from when he learnt to make this classic Italian dessert when he was travelling through Italy. I sort of stole it from him, then added my own twist (really, I just added some grated chocolate to the top, but he doesn’t have to know that!)
Why You Will Love This Recipe
- This is rustic -everything is whipped with a simple hand mixer.
- You make it the day before, making it the perfect dessert for dinner parties, or for when you need to bring a dessert.
- It’s a great dessert for sharing -everyone can help themselves to whatever size serving they like!
- Coffee lovers can use a stronger espresso blend for a stronger flavoured Tiramisu
- Because whenever you make it, people swoon!
Ingredients
- Savoiardi biscuits (lady finger biscuits): find them in the international section of your grocery store. I usually buy them from my deli or greengrocer.
- Mascarpone Cheese: gives this delicious dessert it’s rich, creamy flavour. Find it in the cheese section of your supermarket
- Espresso: I use 3 long shots from my coffee machine, but you can add more, shorter shots for stronger coffee flavour
- Coffee Liqueur: totally optional, but I don’t mind a boozy dessert!
- Raw eggs: so controversial, but a traditional tiramisu recipe will always use raw eggs. In Australia, I have always used raw eggs without a problem. My kids have practically grown up on Toblerone Mousse, which is also made with raw eggs. Just use very good quality fresh eggs and make sure the shells are clean before you crack them open.
- Icing sugar: not a lot, just enough to add a little sweetness.
- Cocoa powder: I use Dutch process cocoa for a deep, smooth chocolate flavour
- Dark chocolate: not a traditional ingredient, but adding some roughly grated chocolate onto the top has made this the best Tiramisu recipe ever (IMO)
Substitutions and Additions
Because this is an authentic Italian Tiramisu, there’s not too many substitutions or additions, but here’s my thoughts:
- Espresso: just change your 3 long shots to 6 short espresso shots for a stronger flavour.
- Coffee granules: if you don’t have a coffee machine, simply make a very strong coffee -you will need about 1 1/2 cups
- Coffee liqueur: I use Kahlua, but you can leave it out completely if you’d prefer. Or try a different liqueur -Frangelico or Creme de Cacao would work well
Step by Step Instructions
Follow my simple steps to make the most delicious authentic Italian Tiramisu. You won’t believe how easy it is!
- Separate the eggs, placing the yolks in one medium bowl and the whites in a separate bowl that will allow for the egg whites to expand when whipped (medium-large bowl)
- Add the icing sugar to the yolks, then mix with an electric hand mixer on medium-high speed for 2 minutes, until pale and creamy.
- Fold the mascarpone into the egg yolk mixture. You don’t need to be too gentle -mix until it’s smooth
- Swap to an whisk attachment on your hand mixer and beat the egg whites on medium speed until it reaches stiff peaks
- Now fold one third off the beaten egg whites into the mascarpone mixture. Continue with the remaining egg whites, folding in a third at a time. Be careful not to overbeat it, as you want to keep the air in the mixture
- Add the liqueur to your cooled coffee, then dip one lady finger biscuit at a time into the coffee mixture, then begin lining the base of your 20cm x 20cm dish with a single layer of biscuits. Continue this until you’ve lined the bottom of your dish (this should be half of your lady finger biscuits)
- Take your mascarpone mix and spread about 1/3 of it over your lady finger biscuits.
- Now make another layer of coffee-soaked lady finger biscuits
- Top this with the remaining mascarpone mixture, then cover with plastic wrap and refrigerate overnight.
For best results, sprinkle your Tiramisu with a very generous layer of cocoa, followed by the grated chocolate an hour or 2 before serving, or just before transporting it.
Tips and Tricks
- make sure your coffee has cooled to room temperature, or it will dissolve the biscuits very quickly
- when dunking your lady finger biscuits, it’s just a quick in, flip over, then out. Don’t leave them in the coffee mixture for a long time, or they will dissolve
- If you think the biscuits are a little to big to fit into your serving bowl, don’t worry. Once you’ve dunked them, they become easier to smoosh into place
- If you are going to grate chocolate over your Tiramisu, keep the chocolate in the fridge. It’s easier to grate when it’s cold. And throw a few little chunks on there as well -the texture is the best!
Storage
- Refrigerate: keep your Tiramisu covered in the fridge for up to 3 days
- Freeze: some people say yes, but I’m not a fan. Freezing Tiramisu can change the texture, so I would avoid it.
I really hope you enjoy this authentic Italian Tiramisu as much as we do. It’s a classic dessert that works well as part of a family dinner, just as much as it does for a special occasion! It’s just a super easy dessert recipe that everyone loves.
For more delicious dessert recipes that are perfect for sharing, check out two of our family favourites:
Chocolate Self Saucing Pudding
Did you try this recipe? I’d love it if you could take a minute to leave a review or share your photos on Instagram, tagging @apple.cake.annie
Authentic Italian Tiramisu
Equipment
- 1 20cm square serving dish or equivalent oval or rectangle
Ingredients
- 350 g Savoiardi biscuits lady finger biscuits
- 500 g Mascarpone
- 1½ cups Espresso, cooled 3 long shots of coffee, or very strong instant coffee
- 2 tbsp Coffee liqueur *optional I use Kahlua
- 4 Eggs separated
- 100 g Pure icing sugar powdered sugar
- 2 tbsp Cocoa powder dutch process, for a fuller, smoother flavour
- 30 g Dark chocolate grated or finely chopped
Instructions
- Separate the eggs, placing the yolks in one medium bowl and the whites in a separate bowl that will allow for the egg whites to expand when whipped (medium-large bowl)
- Add the icing sugar to the yolks, then mix with an electric hand mixer on medium-high speed for 2 minutes, until pale and creamy.
- Fold the mascarpone into the egg yolk mixture. You don't need to be too gentle -mix until it's smooth
- Swap to an whisk attachment on your hand mixer and beat the egg whites on medium speed until it reaches stiff peaks
- Now fold one third off the beaten egg whites into the mascarpone mixture. Continue with the remaining egg whites, folding in a third at a time. Be careful not to overbeat it, as you want to keep the air in the mixture
- Add the liqueur to your cooled coffee, then dip one lady finger biscuit at a time into the coffee mixture, then begin lining the base of your 20cm x 20cm dish with a single layer of biscuits. Continue this until you've lined the bottom of your dish (this should be half of your lady finger biscuits)
- Take your mascarpone mix and spread about 1/3 of it over your lady finger biscuits.
- Now make another layer of coffee-soaked lady finger biscuits
- Top this with the remaining mascarpone mixture, then cover with plastic wrap and refrigerate overnight.
- For best results, sprinkle your Tiramisu with a very generous layer of cocoa, followed by the grated chocolate an hour or 2 before serving, or just before transporting it.
Notes
- make sure your coffee has cooled to room temperature, or it will dissolve the biscuits very quickly
- when dunking your lady finger biscuits, it's just a quick in, flip over, then out. Don't leave them in the coffee mixture for a long time, or they will dissolve
- If you think the biscuits are a little to big to fit into your serving bowl, don't worry. Once you've dunked them, they become easier to smoosh into place
- If you are going to grate chocolate over your Tiramisu, keep the chocolate in the fridge. It's easier to grate when it's cold. And throw a few little chunks on there as well -the texture is the best!
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