In this recipe, I will show step-by-step how to make an Italian Tiramisu recipe, which is a timeless classic. I have seen so many variations to this recipe; however, I find the traditional way is still the best for me. Nevertheless, a traditional Tiramisu recipe made with creamy mascarpone cheese, Savoiardi biscuits, Marsala wine, eggs, and, of course… Coffee!
The word Tiramisu’ literally means “pick me up”; it originates from the Veneto region in northern Italy. The recipe was claimed by the chef Roberto Linguanotto from the restaurant Le Becchiere in Treviso in 1960. There are many indications that it is based on another dessert that was eaten in Venice in the 1700s. Nowadays, it is the most-known Italian dessert in the world and my favorite!
To delve deeper into the rich culture and sights of the Veneto region, where Tiramisu originated, explore this comprehensive guide on things to do in Verona!
What do I need to make an Italian Tiramisu?
Just a few simple ingredients will make the most delicious tiramisu! Raw eggs, coffee, mascarpone cheese, sugar, cocoa powder, Savoyardi biscuits, and Marsala wine!
Does the Italian Tiramisu recipe contain raw eggs?
Unfortunately, while it is quite common to find pasteurized egg white on the supermarket shelf, it is quite impossible to find pasteurized egg yolks. Therefore, when using fresh eggs, I suggest keeping them for no longer than 48 hours if refrigerated. The taste is so good that it will get eaten sooner than that!
When buying fresh eggs in the supermarket look at the use-by date. Also, ensure they are the best grade you can get (organic) as you consume it raw.
How can I make Italian Tiramisu look more glamorous?
If you are hosting a fancy dinner and you are feeling that a tiramisu slab will just not reach the standard,. Why not try building the tiramisu layers up in a martini glass or an ice cream glass?
Can I substitute the savoiardi for sponge cake or the mascarpone cheese for cream cheese?
Please don’t; I think Mascarpone cheese is the only option, as it adds creaminess and richness to this dessert. Sponge cake is quite commonly used instead of savoiardi, too. Nevertheless, the result is unbalanced in the biscuit-to-cream ratio.
The only instance in which I substitute the Saviardi biscuits is during the Christmas period. Especially when I use panettone, but the procedure is slightly different…
What can I use instead of Marsala in tiramisu’?
Marsala wine originated in Sicily it is considered to be a fortified wine similar to port. The wine can be sweet or dry and is made out of Grillo grapes.
If Marsala wine is not always available, it is still challenging to source in some parts of the world.
You can use two other options: Kalua, a coffee liquor, or Frangelico, a hazelnut liquor
Can I use instant coffee for Italian Tiramisu?
Nowadays, instant coffee is pretty good, and using a good brand of espresso coffee will do the job. I would recommend using ground coffee powder and making strong Italian coffee in Moka. To give your traditional tiramisu a strong coffee flavour.
When dipping savoyardi biscuits in coffee, make sure they fully absorb the liquid to give Tiramisu this incredible flavour of coffee.
How do I make my traditional tiramisu thicker?
There are 4 factors to look at if the cream is too runny:
- Using fresh mascarpone
- Beat the egg whites until stiff
- Do not over-soak the savoiardi biscuits in the coffee
- Leave to rest in the fridge for 2 hours before serving
Trust my Italian tiramisu recipe below, the result will be perfect!
Savor the Full Italian Dining Experience:
After you’ve indulged in the velvety layers of our classic Tiramisu, why not explore the savory side of Italian cuisine? Our Ragu di Coniglio is a heartwarming stew that embodies the rustic charm of Italy’s culinary history and makes for a perfect main course to precede this sweet treat.
If you’re in the mood for more sweet sensations, our Chocolate and Pear Cake offers a harmonious blend of rich chocolate and sweet, aromatic pears, providing a delightful contrast to the creamy espresso-infused Tiramisu.
For a cheesecake lover’s dream, give our no-bake Cheesecake a try. It’s a lighter yet equally decadent alternative that pairs beautifully with the bold flavors of our Tiramisu.
On cooler days, our Bread and Butter Pudding made with rich panettone is the comfort dessert you need after enjoying a slice of Tiramisu. Its warm, custard-soaked panettone is a hug in a dish.
And for those who love to start their meal with a hearty, traditional soup, our Pasta Fagioli is a must-try. This beloved Italian dish, with its rich beans and pasta, sets the stage beautifully for the sweet conclusion of a Tiramisu.
Italian Tiramisu
Equipment
Ingredients
- 750 g Mascarpone Cheese
- 4 Eggs
- 200 g Savoiardi biscuits
- 300 ml Coffee
- 150 g Caster Sugar
- 40 ml Marsala wine
- 5 g Cocoa powder
- Salt
Instructions
- Prepare the coffee and pour in a small bowl, add the Marsala wine.
How to make the cream for Tiramisu
- Divide the egg yolks from the whites, placing the egg whites
in the medium bowl and the yolks in the large bowl. Add the pinch of salt to
the egg whites. - Using the hand mixer whisk on a medium speed the egg whites
to a stiff pick and set aside. - Add the sugar to the egg yolks and beat with the hand mixer
until they turn paler and the sugar has dissolved. - At this time, using a hand mixer with the speed at a minimum add the mascarpone and mix well.
- Using the silicon spatula, fold gently the stiff egg
white into the mascarpone mix until all ingredients are fully mixed together.
How to assemble the Tiramisu
- Spread a small amount of the cream on the bottom of the dish
to avoid the biscuits from sticking. - Begin by dipping one by one savoiardi biscuits in the warm coffee
and place in the dish until a layer is created, then pour half of the cream and
spreads evenly - Place one more layer of coffee dipped savoiardi and finish with the remaining cream at the top.
- Place in the fridge to rest for at least two hours before dusting with cocoa powder and serve.
Hints and Tips
I recommend to use Moka coffee machine to make the coffee to ensure a strong flavour is implemented within the dessert . Moka is used in every single household in Italy to make a strong coffee like espresso which is consumed after every meal. When dipping savoiardi biscuits in to warm coffee, ensure it is only for a few seconds. If you let the biscuits soak up too much liquid they will break. I am using a 20 x 30 cm dish; you can adjust the ingredients amounts for a different size dish. For instance, why not make individual portions in a little glass dish - when doing so follow the same principal of assembling the Tiramisu. I used a disposable piping bag for the top cream layer, to create small picks, but a bit of volume can be achieved creating little waves with the silicon spatula. Dust tiramisu with cocoa just before serving, the cocoa will turn bitter if pre-dusted. Be mindful when serving to the little ones, as it contains a fair bit of coffee and liquor.
Enjoy this timeless Italian Tiramisu recipe! If you enjoy Italian classic cuisine as much as we do, you might also appreciate Tagliatelle alla Blognese from Bologna. At the same time learn how to make an authentic Bolognese sauce. How about a plate of Spaghetti alle Vongole from Venetto!
Make sure you add plenty of vegetables to your diet. We have a wide selection of side dishes that will go perfectly with many fish and meat dishes, with extra health benefits:
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I am a huge fan of frangelico and tiramisu so thank you for these tips.
Best recipe. My first tiramisu was a hit amongst my family!
Fantastic, I am glad you and your family enjoyed it!