Print

Best Classic Italian Tiramisu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic Italian Tiramisu is a rich and creamy dessert featuring layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. Its perfect balance of sweetness and coffee flavor makes it an ideal treat for any occasion.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Total Time: 6+ hours
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

16 oz Mascarpone cheese (450g), cold from the fridge

4 egg yolks

⅔ cup granulated or caster sugar (133g) – if using egg whites, divide into 2 portions of ⅓ cup and ⅓ cup

1 teaspoon vanilla extract

¼ teaspoon salt

1 ½ cups heavy cream, chilled (360g) OR 4 egg whites

30–36 ladyfingers (savoiardi)

1 ½ cups strong black coffee, room temperature (360g)

2 tablespoons cocoa powder for dusting

Instructions

  1. Mascarpone Cream (Option 1: Using Heavy Cream): Whisk the mascarpone cheese on medium speed for 30-60 seconds until smooth and creamy. Set aside.
  2. Prepare the egg yolk mixture: In a separate heat-proof bowl, whisk together the egg yolks and ⅔ cup sugar. Boil 1-2 inches of water in a saucepan and reduce the heat to low. Place the bowl with the egg yolks and sugar on top of the saucepan (double boiler) and whisk on medium-high speed for 2 minutes. Remove from heat, the mixture should be light and fluffy.
  3. Combine with mascarpone: Pour the egg yolk mixture into the mascarpone cheese. Add salt and vanilla extract. Whisk on medium speed until combined, scraping the bowl halfway through.
  4. Whip the heavy cream: In a separate bowl, whip the chilled heavy cream to medium stiff peaks, being careful not to overwhip.
  5. Fold in the whipped cream: Gently fold the whipped cream into the mascarpone mixture in 2-3 additions, being careful not to deflate the mixture.
  6. Mascarpone Cream (Option 2: Using Egg Whites): Whisk the mascarpone cheese as in Option 1. Set aside.
  7. Prepare the egg yolk mixture: Follow the same steps as Option 1 for the egg yolks and sugar.
  8. Make the meringue: In a clean bowl, whisk the egg whites with the remaining ⅓ cup sugar over the simmering water (double boiler) until it reaches 160°F (71°C), about 5-8 minutes. Remove from heat and continue whisking until glossy, stiff peaks form.
  9. Fold in the meringue: Add the meringue to the mascarpone mixture in 2-3 additions, gently folding to maintain the airiness.
  10. Prepare the coffee: Pour the coffee into a wide bowl and allow it to cool to room temperature.
  11. Dip the ladyfingers: Quickly dip each ladyfinger into the coffee, ensuring not to soak them too long. A quick dip on each side is best. Arrange a layer of soaked ladyfingers at the bottom of an 8×9.5-inch rectangular dish.
  12. Add the mascarpone cream: Spread half of the mascarpone cream evenly over the ladyfingers.
  13. Repeat the layers: Add another layer of soaked ladyfingers followed by the remaining mascarpone cream.
  14. Chill and set: Cover the dish and refrigerate for at least 6 hours, preferably overnight.
  15. Serve: Sift cocoa powder evenly over the top before serving. Cut into slices and enjoy!

Notes

  • For an alcoholic version, add up to ¼ cup rum, divided between the coffee soak and mascarpone cream.
  • For a vegan version, use non-dairy mascarpone or coconut cream and whipped aquafaba as a substitute for egg whites.
  • For a chocolate twist, sprinkle chocolate shavings or drizzle melted chocolate over the top of the tiramisu.

Nutrition

Find it online: https://cheftinaskitchen.com/best-classic-italian-tiramisu-recipe/