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slice of tiramisu on a small plate with a bite being taken out, another slice in the back ground

BEST CLASSIC ITALIAN TIRAMISU RECIPE


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5 from 11 reviews

  • Author: Zoha
  • Total Time: 4+ hours with chilling
  • Yield: 8-10 servings

Description

A complete guide for making classic Italian tiramisu: creamy and light with the perfect level of sweetness which lets the coffee flavor shine


Ingredients

Mascarpone cream:

  • 16 oz Mascarpone cheese (450g), cold
  • 4 egg yolks
  • 3/4 cup sugar (165g) - if using egg whites, divide into 2 portions
  • 1 tsp vanilla
  • Pinch of salt
  • 1 1/2 cup heavy cream (360g) OR 4 egg whites

Assembly:

  • ~30 ladyfingers
  • 1 1/2 cup strong black coffee
  • 2 tbsp cocoa powder to dust

Instructions

Mascarpone Cream Option 1: Using heavy cream (recommended)

  1. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside
  2. In a separate heat-proof bowl, add the egg yolks and sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
  3. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
  4. In a separate bowl, whip the cold heavy cream until it reaches stiff peaks (do not overmix)
  5. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Mascarpone Cream Option 2: Using egg whites

  1. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside
  2. In a separate heat-proof bowl, add the egg yolks and half of the sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
  3. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
  4. In a separate clean bowl, add the egg whites and remaining sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F. Remove from heat and keep whisking until a glossy, stiff meringue forms
  5. Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Assembly and serving:

  • Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side but you can do up to 1-2 seconds per side) and add a layer of soaked ladyfingers in the bottom of a 7x11" rectangular dish
  • Spread on half of the mascarpone cream evenly
  • Repeat with another layer of soaked ladyfingers
  • Top with the remaining mascarpone cream. You can also pipe it on in dollops
  • Cover and refrigerate for at least 4 hours, or overnight
  • When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!

Notes

  • This recipe ensures eggs are not used raw. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler and whisk everything on the countertop at room temperature
  • If using egg whites instead of heavy cream, make sure to use a clean bowl and whisk attachments, as if anything gets into egg whites, they can become hard to whip up
  • Read the full blog post above for more details
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Category: Dessert
  • Cuisine: Italian