This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.
It’s simple to make, fun to construct, and tastes even better the next day – and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.
Tiramisu – proper Italian recipe!
There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.
This is a proper Italian Tiramisu recipe. The way it’s made in Italy and the GOOD Italian restaurants.😇
There is no whipping cream.
And it’s made using raw eggs.
I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).
While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you won’t need to worry about consuming raw eggs.
And if the thought of raw eggs is icky – well, chances are you’ve eaten raw egg without realising it in the form of:
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chocolate mousse (in a traditional or nice French restaurant)
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Pavlova (what do you think that marshmallow centre you know and love is? Raw egg whites!)
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Homemade mayonnaise, hollandaise and bernaise (raw yolks!)
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All those cake batter and cookie dough bowls you’ve licked clean!!
And of course, that Tiramisu you swooned over at that rustic little Italian restaurant?? Raw eggs!
Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep, that includes all the foods I’ve listed above!
The unique thing about the Tiramisu cream is that it’s rich yet light, it sets so it’s cuttable to show the layers, yet it’s soft and creamy.
What goes in Tiramisu
So, other than the eggs, there’s a few more ingredients in Tiramisu worth chatting to you about!
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Lady fingers aka Pavesini or Savoiardi biscuits – pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit ‘n veg shops. They are crisp, sweet sponge fingers that taste like vanilla;
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Mascarpone – it’s a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency). Australians – do NOT use Woolworths or any generic home brand as they are too thin and won’t set, so your cream layer will be too thin. Use good brands such as:
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La Casa Formaggio Mascarpone (Woolworths)
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Montefiore Mascarpone Cheese (Coles)
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Formaggio Zanetti (Harris Farms)
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Latteria Sociale Mantova (Harris Farms, pictured below)
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Any from an Italian deli
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Coffee – Tiramisu ain’t Tiramisu without coffee for dunking the biscuits! You’ll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and
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Frangelico or other liquor – I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because it’s a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options: Rum, brandy, Bailey’s – go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)
This is an easy Tiramisu recipe – it’s made the traditional way so the eggs are not tempered.
How to make Tiramisu
The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.
This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.
I say it “sets”, but it’s still very soft and creamy – it’s a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!
Layering up!
My favourite part! And it goes down like this:
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Dunk biscuits in coffee-Frangelico
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Cover base of dish
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Top with half the Tiramisu cream
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Repeat!
TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!
The one other thing worth noting about Tiramisu made the proper way – it is far less sweet than most desserts. There’s only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they aren’t that sweet!
In fact, I sometimes fret that it’s not sweet enough – but everybody (and I really do mean everybody) I have ever made this for says it’s the perfect as is.
So in the many years I’ve been making this, I haven’t change the recipe at all! – Nagi x
If you’re thinking about an Italian Dinner Party…
Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Starters
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Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated Veggies (which is basically homemade antipasto) with soft ricotta (Australia – avoid Perfect Italiano, it’s powdery and borders on inedible)
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Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
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Shredded Beef Ragu pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
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Garlic Bread – yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic Bread or even Cheese and Garlic Crack Bread)
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Rocket/Arugula Parmesan Salad – toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes – super fast, no dressing to make separately!
Dessert – This Tiramisu!
Watch how to make it
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Easy Tiramisu (Chef Recipe)
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone , good brand (Important - read Note 1)
- 1 1/4 cups black coffee , hot and strong! (Note 2)
- 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
- 6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 - 5 hours, preferably overnight
- Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.
Recipe Notes:
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- La Casa Formaggio Mascarpone (Woolworths)
- Montefiore Mascarpone Cheese (Coles)
- Formaggio Zanetti (Harris Farms)
- Latteria Sociale Mantova (Harris Farms)
- Any from an Italian deli, anything made in Australia
Nutrition Information:
Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
Off to Vietnam today to film the first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.
The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that I’ll share recipes for the foods I film on the streets of Vietnam!
As for Dozer – unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.
So until such time, Dozer stays behind for international trips…. and this is what I have to deal with when I’m packing to go away without him….
Oh the guilt! It’s almost too much to bear!! Might be smiling on the outside but I’m crying on the inside 😩
Jasmin L says
Hi Nagi, the link to your Harris Farm ladyfingers has and error. Would you mind posting the name of those ladyfingers?
Annie Casey says
I’m making this tonight for a Christmas gathering tomorrow evening!
I would also love your tuna carpaccio recipe, please! Xx
Holcomb Jennifer says
I am making this tonight and wonder if the mascarpone and/or eggs need to be at room temp?
Alanna says
I was nervous to make this but it was SO GOOD! I made it without any kahlua but it still tasted boozy somehow.. magic. So good. Even better the next day if it’s not all gone by then
Sian Thompson says
I make my quick tiramisu cream by combining mascarpone and shop bought Ambrosia custard (UK) which gets around the raw egg issue.
Joann Felker says
Will pasteurized eggs comprise this recipe?
Vicky Alford says
Hi, can I make this a day or so before?
Thank you x
Beck says
Kingfish carpaccio recipe please Nagi. I love their version Sum Yung guys. Would love to make it for my family. 🥰
Kelly says
Love this recipe. Have been making it for years! But one question- the egg yolk + sugar + mascarpone mixture always seem to appear very runny which makes my whole tiramisu cream very watery. How can I improve further? I have set speed 6 for 10 mins.
Rebecca says
My absolute favorite recipe, thank you! I printed this recipe a while back. I cried when I lost it last year and just found it again! Came straight to the website to save bookmark and to say thank you for sharing and for all the steps by step instructions! 😀 I can’t believe I found it again <3
Con Doose says
Hi Nagi. Your website has the BEST recipes 0f all (thanks for steering us to Maesri Curry Pastes,) & your Tiramisu does not disappoint. It’s just like what you get in Italy’s restaurants.
I do however, have a couple of comments: 1) Frangelico is my favourite liqueur (& the Tiramisu tastes lovely when made with it,) but I tried Kahlua and it definitely tastes more like the “genuine” version & is totally yummy. 2) The 1st time I made your recipe, I’d already bought Coles brand Marscapone & it seemed to be fairly solid so I went ahead with it. You were right… The cream turned out more sloppy (once set,) than with the “name” brand cheese but… There was more of it. The Montefiore gave me barely enough to cover the 2 layers of sponge bikkies while the Coles cheese gave me more than enough and then some. I’m thinking of trying the generic stuff with a tiny bit of gelatin in it next time. What do you think?
Asami says
Konnichiwa! I’ve cooked your tiramisu over dozen times (I probably know the ingredients off by heart!) and everytime I get so many compliments! It is absolutely delicious and super easy to make! Thank you always for sharing your amazing recipes Nagi san!
Emily says
Would you be willing to share your Tuna carpaccio recipe? I would be interested in replicating your Italian menu. Thanks!
Kelly says
Another great recipe!
Walls says
I have to say, I am only a teenager and making this impresses many adults and makes for an amazing dessert!!! Love how it has no cream!!!! Thanks so much
Nagi says
Well done making dessert for the family Walls!! N x
Anna Kostaras says
I’ve ditched my tiramisu recipe for this one. It’s fantastic. It’s stable, light and full of flavour. I love the fact that it has no whipped cream. Thanks for tip regarding good quality mascopone. Love Nagi’s recipes – everything I’ve made has been delicious.
Lynn says
The main problem with raw eggs in Australia and other western countries is not the egg but chicken poo on the outside. Bits get into the egg when you crack one. This is really only an issue with backyard eggs or those from small producers that don’t thoroughly wash the shells before using. Rarely a problem with supermarket eggs. Easy solution – wash your eggs thoroughly just before using.
SM says
Hi, I am really keen to try this recipe but want it to be eaten by everyone including those concerned about raw eggs. Could I cook the eggs using a bain marie but still follow the rest of the recipe? Do you know if that would work?
Brenda (UK) says
I have made this three times now and it’s always perfect, even rivals our local Italian restaurant’s version!
Kat says
I made this for Easter Sunday dessert and it was absolutely delicious. I used Baileys and cannot compliment the recipe enough. Thank you so much Nagi!
Nagi says
Woo hoo Kat!! I am so glad that you enjoyed it!! N x