Tiramisù is one of the most iconic Italian desserts. This authentic version is made with layers of espresso-soaked ladyfingers and a tasty mascarpone mixture. It doesn’t include any whipped cream, which is often used in North American versions.
The name tiramisù literally means “pick me up” and that’s the perfect way to describe this dessert. Its exact Italian origins are debated, but it’s become a beloved dessert around the world over the last few decades.
The dish is quite easy to make but requires a bit of patience, since you’ll need to let it rest for at least six hours before enjoying. The wait is absolutely worth it, though!
Ingredients
It doesn’t take many ingredients to make a classic tiramisu – here’s what you will need:
- Mascarpone cheese – Classic ingredient for tiramisu, so don’t use any other type of cheese if possible. If you can’t find mascarpone, you can try a good-quality whole-fat cream cheese, but it will change the flavor.
- Ladyfinger biscuits – Usually available at the grocery store (or you can make your own); don’t substitute with another type of cookie.
- Strong espresso – Classic ingredient; you can use decaf if you prefer. Make sure it is strong. If you have no way to make espresso, you can use strong pour-over coffee as a substitute.
- Sugar – Regular granulated sugar. Adjust to taste.
- Eggs – The fresher the better, since they will be used raw.
- Cocoa powder – For garnish; use a good-quality cocoa powder for the best taste. Unsweetened cocoa powder is traditional, but you can use any cocoa powder you like.
- Amaretto or rum – This is optional; if you don’t consume alcohol, you can omit it. Amaretto adds a nice touch of flavor to the final dish (it’s a bit sour but mainly sweet with some almond notes).
Recipe Tips
- The mascarpone and the coffee should be cold or at least at room temperature.
- You can add a teaspoon of sugar to the coffee if you prefer. I don’t usually find it necessary because the lady fingers are sweet, and the cream is going to be sweet enough as is.
- Don’t soak the ladyfingers too long, a quick dip is enough. Otherwise, the tiramisu can become too soggy.
- The tiramisu needs to rest and chill in the fridge for a few hours up to overnight for the best taste.
How to Make Tiramisu – Step-by-Step Instructions
First, brew the espresso and then allow it to cool.
Next, separate the eggs and place the egg yolks in a bowl along with the sugar. Whisk until paler in color and the sugar has dissolved.
Then add the mascarpone cheese and mix until fully combined and smooth.
In a separate bowl, whisk the egg whites with your electric hand or stand mixer until stiff.
Gently fold the whipped egg whites into the mascarpone mixture, a little bit at a time.
Stir amaretto or rum into the cooled espresso, then pour the espresso into a shallow bowl. Quickly dip the ladyfingers in the coffee and place them in the bottom of your dish in one layer.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Then add another layer of dipped ladyfingers and finish with the rest of the mascarpone mixture.
Dust the top generously with cocoa powder. Then cover and refrigerate for at least 6 hours.
Serve and enjoy!
Storage Tips
You can store the tiramisu in the dish you made it in, just cover it with plastic wrap or similar. It’ll keep in the fridge for up to 2-3 days.
However, if the tiramisu has been left out for a long time while you were serving it, don’t keep any leftovers, since this dish contains raw eggs.
Related Recipes
If you enjoyed this recipe, here are some other sweet Italian recipes to make next:
Classic Tiramisu
Ingredients
- 4 large eggs
- ½ cup sugar
- 2 cups mascarpone cheese
- 1 ¼ cups strong espresso, cooled
- 2-3 tablespoons amaretto or rum, optional
- 9 ounces ladyfinger biscuits, approximately (depends on the dish you use)
- cocoa powder, for garnish
Instructions
- Separate the egg, placing the egg yolks in a large bowl and the egg whites in another.4 large eggs
- Add the sugar to the bowl with the egg yolks and whisk until paler in color and the sugar has dissolved. Add the mascarpone cheese and mix until it's fully combined and smooth with no lumps.½ cup sugar, 2 cups mascarpone cheese
- In another bowl, beat the egg whites with clean beaters until they form stiff peaks.
- Gently fold the whipped egg whites into the mascarpone and egg yolk mixture in batches using a spatula.
- Stir the amaretto or rum into the cooled espresso (if using), then pour the espresso in a container or onto a plate with higher sides.2-3 tablespoons amaretto or rum, 1 ¼ cups strong espresso
- Quickly dip the ladyfinger biscuits one by one into the coffee mixture and place them in a single layer in your dish, covering the bottom. Break ladyfingers in half if needed.9 ounces ladyfinger biscuits
- Spread half of the mascarpone mixture evenly over the ladyfingers. Then add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
- Dust the top generously with cocoa powder.cocoa powder
- Cover and refrigerate for at least 6 hours up to overnight before serving.
Notes
- Use very fresh eggs to make this recipe.
- If you have no way to make espresso, strong pour-over coffee can be used as a substitute (but strong espresso is recommended). You can use decaf if you prefer.
- The mascarpone and the coffee should be cold or at least at room temperature.
- Don’t soak the ladyfingers too long, a quick dip is enough. Otherwise, the tiramisu can become too soggy.
- The tiramisu needs to rest and chill in the fridge for a few hours up to overnight for the best taste.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
