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 North 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 is the most known Italian dessert in the world and my favorite!
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, whilst 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 my suggestion is to keep it no longer than 48 hours if refrigerated. Honestly, 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 would be consuming 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, in my opinion, 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 end result is unbalanced in the biscuit-to-cream ratio.
The only instance I substitute the savoiardi 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 from Sicily, it is considered to be a fortified wine similar to port. The wine can be sweet or dry and made out of Grillo grapes.
If Marsala wine is not always available as 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 your strong Italian coffee in Moka. To give your traditional tiramisu a strong coffee flavor.
When dipping savoyardi biscuits in coffee, make sure they fully absorb the liquid to give Tiramisu this incredible flavor 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!
- 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
- 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 TipsI 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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