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 😩
Petrina says
I made this for a friend’s birthday and put part of it is a small dish so I had some myself. Recipe I normally use has cream. Will be using your recipe from now on. Yet another great recipe Nagi. Thank you it was delicious
Kimberly says
How long does this last?
Nagi says
It’s best the next day after making it, Kimberley, but will be ok for another day after that. N x
Jane brown says
Can this be frozen?
Nagi says
Hi Jane – not recommended – freezing will change the texture of the mascarpone layer and deflate the eggwhites that make it so light – sorry! N x
Gay Carefoot says
You are lucky. My true italian recipe for tiramisu from Naples , my mother in law. She used 12 eggs. She used Brandy in the espresso coffee. I have made it and since lowered the richness by using 6 egg whites. and instead of using the expensive marscapone I use half fine ricotta cheese and half cream cheese. My italian husband loved it.
Samantha says
I didn’t read the notes and I’ve purchased the Woolworth brand mascarpone. I even saw the others in the shop and thought it would likely just be the same. I’ve not got time to get more, any other way I can avoid it getting to runny?
Nagi says
I don’t know any alterations that will make it less runny. Coles and Woolies have improved their generic brands some in the last year so check the video in the recipe and see if your mascarpone texture is similar to the one there…hopefully it is. If it is thinner than the video then it won’t work. Let me know how it goes! N x
Tara says
I just tried it with woolies marscapone. Runny disaster 😆😆
Violet Ho says
Hi I made this recipe. But the cream is very runny. The fingers swimming inside the cream. What did I do wrong ?
Nagi says
Hi Violet – you most likely did not beat the egg whites enough (see the video for how it should look) or you mixed it too much when combining and deflated the egg whites. N x
Siaw Wei says
Another foolproof recipe from Recipe Tin! So easy to follow yet so yummy. BF describes it as Out of the World. Flavours are def spot on! Thank you so much, Nagi! 😀 But could someone please enlighten me on why my cream/cheese layer was slightly runny? Do I have to beat my egg whites a little longer? Thanks!
Nagi says
Yes you can check the video to see how thick the egg whites should be. Also be sure to fold gently so you don’t deflate them when mixing just like on the video! N x
ss says
Made this tiramisu for a family catch up last night and it was amazing. I added a layer of whipped cream on top because the mixture didn’t quite fill up my baking dish, and I forgot to add the vanilla to the mascarpone, so I added it to the cream. It was perfect 👌🏻. I did run out of biscuits too, so I’d recommend buying two packets just in case. I’ll definitely make this again.
Teri says
Love love love your recipe. I’m so glad I stumbled on to it. First tiramisu I made on my own and my Italian bf approves! 😘
Melissa says
For anyone that’s made this recipe – speed 6-7 on an electric beater – for my little handheld beater that’s top speed – can anyone clarify if that’s the setting I should use or should it be less than the highest setting?
Suzanne Connnors says
Best Tiramisu I have ever made and eaten. Made it for Fathers Day -pleased all in the family incl those watching their carb intake! As always easy to follow steps and good indications on timings for whipping etc. Very happy all round!
Sophie says
I absolutely love every single recipe I have cooked/ baked of yours and so does my family ! Thank you so much. I was using dinner twist and hello fresh for a while but I’ve cancelled and I’m going to start using some more of your recipes. You’re amazing!!! I have a question.. I didn’t see it on your page. How long does your tiamisu last? Thanks x
Arty Statiras says
Helpppp. Had everything ready, go to get out the sugar.. I have every conceivable sugar on earth, except caster sugar. Light brown, dark brown, moscavado, coconut, raw, and white.
Options?
gexx says
i use regular sugar it tastes fantastic,,,ive made this 3 times in 2 weeks so far i love it thank you for the recipe much appreciatted.
Samantha says
You could blitz some of the white sugar to make it finer? Not so fine it’s powder though
Maya says
I love your recipes for their simplicity and ease of making. Every recipe I have made from your blog has turned out wonderfully well. Thank you.
Petrina says
I would have to agree with you Maya every recipe of Nagis I have made has not disappointed.
Melysa says
I’ve only made tiramisu (the Chef Dennis one) by making a sabayon, or zabaglione since tiramisu is Italian. This sounds great, will report back when I try!
Anna says
Wow this is a winner!
Nagi says
Thanks so much Anna!!! N x
Anastasia says
Is the third time that I make this very tasty dessert.
It goes so good with Italian dinner.
Thank you.
Greetings from Greece.
Cale says
I don’t normally comment… I tend to lurk in the background!!! 😊 But I had to comment on this… its absolutely delicious!!! My husband who doesn’t like tiramisu declared it the best he’d ever eaten and had seconds!!! Which annoyed me no end cause I thought I would be getting the lions share!!! None of the recipes have ever disappointed… but if you make just one dessert or are looking for a crowd pleaser/winner make this bad boy its amazing!!!!
Nagi says
Woah what a compliment, I’m soiled it was a hit Cale, that’s great!! N x
Maree English says
I just made this and the recipe was easy to follow.
It’s in the fridge now, patiently waiting overnight to eat it.
I found that I had a lot of coffee mixture left over, is this right or didn’t I dunk my biscuits in long enough maybe?
Moana says
I LOVE how you keep things so simple and not over the top with certain details – I look at a lots of recipes of chefs trying to be too technical. Great work, and keep it real…
Lynette says
I made a few of your recipes and I love them all! I’ve shared the cakes I’ve baked with friends and I was satisfied with their feedbacks. It’s your fault I can’t stop cooking and baking! Thank you! ❤️