Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. If you follow me on Instagram, you’ll know tiramisu is probably one of my favorite desserts ever. You will love this classic Italian recipe!
The recipe might have a lot of steps but don’t worry, it’s easier than it seems. The key ingredients are few. Among them, mascarpone cheese and some coffee made from moka can not be missed.
Tiramisu
Ingredients
- 4 eggs
- 100 gr sugar
- 500 gr mascarpone cheese
- 300 gr coffee coffee from moka already sweetened
- 2 tbsp cocoa unsweetened
- 300 gr ladyfingers
Instructions
- To prepare the tiramisu start from the eggs: carefully separate the yolks. Using an electric mixer in a medium bowl, whip together egg yolks with half of the sugar (50 gr). Whisk until mixture is clear and fluffy.
- In the same bowl, slowly add mascarpone a little at a time to create a thick cream and set aside.
- Clean the whisks and whip egg whites with the rest of the sugar until stiff. Take a big spoonful of the egg white and sugar mixture, one at a time, and pour it in the bowl with the yolks and mascarpone. Gently mix them with a spatula from the bottom to the top.
- Spread a good spoon of mascarpone mixture at the bottom of a baking dish (30×20 cm) and layer it out.
- Quickly dip each ladyfinger, both sides, in the cold coffee already sweetened for a few seconds. Put them in the baking dish all on one side until you got an even layer. Break the ladyfingers in half if you need to fill in any obvious gaps Spread some mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer of mascarpone mixture with 2 or more tablespoon of cocoa powder to your liking. Leave the tiramisu in the fridge for a couple of hours before serving.
Everyone agrees that tiramisu is from Italy. However, no one really knows about its true origins. Some people say Veneto, Friuli Venezia Giulia, others say Piemonte and Tuscany. No matter what, this amazing dessert is one of the foundations of the Italian cuisine.
Extra tip. You can cover your tiramisu and leave it in the fridge for a couple of days max. You can also freeze it for about two weeks.
Thank you so much!! I’ve been waiting for this since your Instagram post!!
You’re welcome! Haha yeah I’m sorry I haven’t posted the recipe earlier. Let me know how it is when you make it 😋
This is so perfect. I haven’t made tiramisu in years, but now I want to make it again! One question though. I’ve always used Savoirdi biscuits. Why do you use ladyfingers?
Yes!! You really should go for it!! Well, in Italian we say Savoiardi but telling you the truth, I had to google the word. The translation for it is ladyfinger. Are they different from Savoiardi buscuits?
Yes, I spelled it wrong! They are different. Lady fingers (which are French) are soft, and Italian Savoiardi biscuits are crispy, which is why they soak up the coffee so well and don’t get “mushy.” I think unless the Italian culinary police will be dining at your home, it doesn’t matter in the least!