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:
- chocolate mousse (in a traditional or nice French restaurant)
- Pavlova (what do you think that marshmallow centre you know and love is? Raw egg whites!)
- Homemade mayonnaise, hollandaise and bernaise (raw yolks!)
- 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!
- 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;
- Mascarpone – it’s a very thick, rich Italian cream that has a consistency like cream cheese. Watch video to see;
- 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
- 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:
- Dunk biscuits in coffee-Frangelico
- Cover base of dish
- Top with half the Tiramisu cream
- 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
- 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)
- Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
- Shredded Beef Ragu pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
- 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)
- 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 (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:
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 😩
Hi Nagi,
Made the Tiramisu but my eventual mixture of eggs seemed very runny and split inspite of beating the egg whites stiff I’m really disheartened this is my favourite dessert. Any idea what could’ve gone wrong
Thanks,
Mayanka
Hi Mayanka, Sorry you had issues here, sounds like you may of overheat the egg white unfortunately! N x
Hi, I am so excited to make this and your recipe never fails me 😀
I do have a couple of questions to make this.
1) Do the eggs and mascarpone has to be at room temperature?
2) The coffee need to be hot or med-hot?
3) Can I use granulated sugar instead of caster sugar since I don’t have it?
4) I don’t have vanilla extract, can I use vanilla sugar?
Thank you!
Made this Tiramisu this past weekend and it was a hit! So easy and delicious!
Wahoo, that’s great to hear Tania! N X
First try at making tiramisu ever…and this turned out fantastic! Next time I’m going to try and make it with Splenda instead of sugar ..hope it works out! Thanks again Nagi for another easy and tasty recipe.
Thanks once again for your recipe. I did not manage to find Savoiardi in all the Supermarket and use Sfogliatine as a substitute. It came out perfect. Not so sweet and my family love it.
Sounds like you nailed it Christina! N x
First time I have ever made this dessert. Easy to make and delicious!!
How to turn this into cupcakes instead of cake? What in the recipe would you have to change??
Hi Anna, you could always make smaller versions instead of one larger version if you like. N x
I follow you constantly and have made MANY of your recipes! I’m in a small group (8 of us) that take turns hosting dinner, and the only rule is that it has to be something you’ve never made before. I’ve used two of your entire meal plans before and getting ready to use a third – your Italian one. I’d love your Tuna or kingfish carpaccio recipe to go with the menu above. I think you’re wonderful and can’t wait to open my email to see your latest recipe!! Thank you!
Some years ago my husband requested Tiramisu for his birthday and it was your recipe I settled on. I’ve been making it every birthday since, and really it is better than any other Tiramisu we’ve tasted – Yum!!
My Husband requested Tiramasu for his birthday cake. Since I love your recipes I gave this one a go.
It is so, so easy to make and so delicious! It is very light and not too sweet and makes a great birthday cake. We served it with ice wine that we brought back from Tasmania.
We are just so happy with this recipe – we will make it over and over and over. I may be slightly delusional – but I feel that it is relatively low calorie and I could have a really large piece!
It is also great with a shot of Kaluha over ice. Next time I will try it with my favourite ….cafe tequila!
I have never made Tiramisu before. My son requested it for his 16th birthday. He is quite the foodie, and said this was the best he has ever had! Video was helpful, thank you Nagi!
Woah that’s great to hear Patricia!!
I made tiramisu for the very first time and my daughter and hubby love it so much. My daughter requested it again for her birthday during quarantine. Then week later, my husband asked me to make it again. Thanks Nagi for making all these delicious and easy to follow recipe.
Thankyou so much for another delicious recipe. By far the the best tiramisu I’ve made. Question please – I have a half packet of the biscuits left. If I make another tiramisu, can it be frozen?
Hi Julie, I find it doesn’t thaw very well unfortunately! N x
Thanks so much for the response. Have to think what to use the biscuits for. The tiramsu was the best.
Hi would love to make your tiramisu. Just a question are the eggs at room temperature and the mascarpone cold? Thanks
please be clear to note to your readers; egg in pavlova is not raw. It is baked in a low oven for an hour or more
your site is misleading and could affect people’s wellbeing
Hi Lynn, my website is far from misleading and actually states a safety note on raw eggs – people who cook these recipes that are at risk do so because it’s their own decision. Pavlova, that contains soft meringue inside is usually not cooked at a high enough heat to cook the egg completely through.
I love a good tiramisu and haven’t had one in years; I used to have a recipe from an Italian friend and lost it. I went to the grocery store yesterday, buying only ladyfingers, eggs, and mascarpone and thinking I’d figure out the proportions at home. I was surprised to find every other recipe calling for heavy cream and heating the eggs. I am so happy that I found your recipe, it turned out to be divine and exactly what I remembered as the proper texture to be. Thank you for your amazing website, every recipe I have tried here has been top notch!
That’s great to hear Alexandra!! N x
I adore your food. I love using a recipe of yours when googling & seeing you pop up as you’re a fab cook, I trust your recipes. Thank you so much. Btw, this is my first ever comment left on anyone’s blog(I know, I know, I must have been living under a rock). I could talk about food all day & not get bored. I come from a family of foodies & I’ve sent them all your blog to check out. As for the tiramisu, you make it the same as my family, bar one ingredient, just thought you’d like to try it next time you’re whipping it up. On top of the lady fingers add a few ameretti biscuits, not the soft ones though, they need to be the hard crisp ones. Then sprinkle the leftover alcohol mix you used for dipping the lady fingers into. They stay a bit crunchy & add a really delish contrast. Ha, I’m making myself salivate just thinking about it now.
Just thought I’d share. I love your work. Thank you so much for all the recipes so far.
Thanks so much for the great feedback Celia, that’s so great to hear! Love the idea of the amaretti too! N x
Lovely taste thank you but I found the cream mixture very runny- any tips as to why? It didn’t set in the fridge and was still quite yellow… really looking forward to trying again – any advice?
Hi Petina, sorry you had issues here, what type of mascarpone were you using? N x
It was a 250g Woolworths brand- which do you use? Perhaps that could be the issue?