A traditional and authentic recipe of a Classic Italian Tiramisu, just as my mum always makes it for me! A simple and timeless dessert of sweet savoiardi biscuits dipped in strong espresso coffee, then layered with a silky mascarpone cream.
A classic dessert recipe: Tiramisu
Everyone loves a good tiramisu. It literally translates to ‘pick me up’ and from as long as I remember it’s my favourite dessert. Set to have originated in the mid 1900′ in the north of Italy in Treviso, this dessert has gained some recent popularity again. And the bottom line is, this easy no-bake dessert is delicious and the perfect ending to an italian fest!
Tiramisu can also be made ahead of time, and actually tastes BETTER the next day. This is to give a chance to the savoiardi to soak well in the espresso and the mascarpone cream. So here is how to make it!
What is a traditional Tiramisu made with?
Like all classic dishes that have been around for a while, some versions differ from others, some include liqueur, some don’t. Some have egg whites, some don’t.
This classic italian tiramisu recipe that I have had passed on in my family is made with just 6 ingredients: Savoiardi biscuits, eggs, mascarpone, sugar, espresso coffee and cocoa powder.
The eggs are used raw – and there is traditionally no cream in a classic tiramisu.
Ingredients for this Classic Italian Tiramisu
Savoiardi – the perfect biscuit for tiramisu
These biscuits traditionally used for tiramisu are also called sponge fingers or lady fingers. These dry sponge biscuits are made of flour, sugar and a high content of eggs (around 25%), and coated with a thin layer of sugar. They are the perfect for soaking in coffee and layering in a classic tiramisu!
My favourite brands to use are classic italian made savoiardi like Di Leo, Marini, or Vincenzovo which can be easily found in major supermarkets or italian delicatessen.
Look for long thin biscuits that are quite airy – as these will soak the coffee better. The thicker and denser the biscuit is – they will struggle to soak in the coffee (you may need to dip them for longer) and may result in a dry biscuit in the inside, even after being soaked.
What other biscuits can I use an an alternative to Savoiardi?
Savoiardi or ladyfingers are the most authentic biscuits to use to make a traditional tiramisu. But, you can also make other versions of it!
To make it as a cake – you can use thin layers of plain sponge cake. A popular type of biscuit to use as an alternative are also pavesini which give you a similar tiramisu texture. You can also use plain dried biscuits – but the result will be a denser, less airy tiramisu (so you would just have a smaller serve).
Eggs & Sugar
This recipe uses whole raw eggs, . If you prefer to not use raw eggs, these can be replaced for whipped cream, see below notes below the recipe.
Any sugar can be used, I like to use white granulated or caster sugar.
Mascarpone
This dense creamy cheese is what tiramisu is all about. It’s not to be confused with cream cheese! The two quite differ for 2 main reasons. 1. Fat content 2. Flavour profile.
Mascarpone is majority fat (50/60%), whereas cream cheese has a lower fat content. The flavour differs greatly too, as mascarpone has a sweeter, buttery flavour, whether cream cheese is more tangy.
Choose a good quality mascarpone from your local supermarket or italian deli. My favourite brands are Mamma Lucia, Montefiore or Casa del Formaggio.
Can I replace mascarpone for cream cheese?
You can replace it for cream cheese but you would also need to add cream and butter to mimic silkier texture of mascarpone. You can find a recipe to do so here.
Espresso coffee
Freshly brewed and cooled espresso coffee is used for this recipe to dip the savoiardi in.
Cocoa Powder
Traditionally dark bitter cocoa powder is used.
How to make Classic Italian Tiramisu
Prepare the espresso coffee
Prepare the espresso coffee and set aside to cool slightly, then store in the fridge.
Beat egg whites
You start off by beating the egg whites till they form stiff peaks and set aside.
Combine egg yolks and sugar
In a separate bowl, combine the egg yolks and sugar and beat until pale for 5 minutes.
Add mascarpone
Add the mascarpone to the eggs.
Gently combine till it’s a thick, silky consistency.
Fold in egg whites
Fold in the egg whites, a spoonful at the time with a spatula.
The eggs whites will lighten the mixture, be sure to not overmix so that the cream stays airy!
Once combined, cover and rest in the fridge for 30 minutes.
Soak biscuits and layer with mascarpone mixture
Prepare a large tray (20 x 30 cm) for the tiramisu. Set up the bowl with the coffee, one with the mascarpone cream, and one with the savoiardi.
Soak each biscuit for 1-2 seconds in the coffee – no longer, otherwise they will completely disintegrate in your hands! Layer in the tray.
Top with a spoonful of the mascarpone mixture, then layer the biscuits again. The top should be a thick layer of mascarpone cream
Dust with cocoa powder and rest in the fridge
Top the tiramisu with a thick dusting of cocoa powder. Cover and rest the tiramisu in the fridge for at least 6 hours or overnight to allow for the biscuits to fully absorb and soften.
Storage of Tiramisu
Due to containing raw eggs and dairy, Tiramisu must be kept in the fridge right up until serving. Leftover tiramisu needs to be stored in the fridge in an airtight contained and be consumed within the next 3 days.
Safety notice: Alternative to using raw eggs
This recipe uses raw eggs. Some people might not like the idea of using raw eggs, and for some it may be a safety concern. Young children, pregnant women or elderly and immune-compromised individuals are generally recommended to NOT consume products containing raw eggs like this recipe.
The alternative instead of using eggs is to have a similar version of this tiramisu (although not traditional) is to replace the eggs with freshly whipped cream.
Replace the eggs with 200 ml of heavy whipping cream, add the sugar and whip until you get stiff peaks and fold in with the mascarpone. Add 1 tsp of vanilla essence for more flavour. Layer with the coffee-soaked biscuits as per recipe above.
The coffee can also be replaced for a decaf espresso.
Classic Italian Tiramisu
Ingredients
- 3 Eggs (separated whites / yolks)
- 3 tbsp Sugar (white or caster sugar)
- 500 gr Mascarpone Cheese
- 30-40 Savoiardi biscuits (400 gr approx)
- 1.5 cups Espresso Coffee (300 ml approx)
- 2 tbsp Cocoa Powder
Instructions
- Prepare the espresso coffee and set aside to cool slightly, then store in the fridge.
- Separate the eggs. In a large bowl, beat the egg whites till they form stiff peaks and set aside.
- In a separate bowl, combine the the egg yolks and sugar. Using a stand mixer or hand held mixer, beat until pale for 5 minutes.
- Add the mascarpone to the eggs yolks and sugar mixture and gently combine till it's a thick, silky consistency.
- Fold in the egg whites, a spoonful at the time with a spatula. The eggs whites will lighten the mixture, be sure to not overmix so that the cream stays airy! Once combined, cover and rest in the fridge for 30 minutes.
- Prepare a large tray (20 x 30 cm) for the tiramisu. Soak each biscuit for 1-2 seconds in the coffee – no longer, otherwise they will completely disintegrate in your hands! and layer in the tray.Top with a spoonful of the mascarpone mixture, then layer the biscuits again. The top should be a thick layer of mascarpone cream
- Top the tiramisu with a thick dusting of cocoa powder. Cover and rest the tiramisu in the fridge for at least 6 hours or even better overnight to allow for the biscuits to fully absorb. Enjoy!
Notes
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I hope you enjoyed this recipe of classic italian tiramisu. More easy delicious dessert recipes coming soon!
