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 😩
Barnali says
Hi Nagi,
This is a clear winner! Have made this twice already. But this time, the egg yolk and mascarapone just curdled on me after adding vanilla. Any reason why??
No difference in taste!
Nagi says
Hi Barnali, sorry you had issues this time, this can happen if the mixers are different temperatures, so if you use room temp eggs and cold marscapone – N x
Subina Rothenberg says
One more big fan of you here! I tried most of your recipes and loved them but your tiramisu is cream of cream!! I saw bunch of other tiramisy recipes, yours is more simple and so yummmm!!! My Italian husband had a huge piece before he went to work haha
Nagi says
That’s great to hear Subia, thanks so much for letting me know!
RJ says
I’m excited to do this recipe! Do I need to set the mascaporne to room temperature first? Thanks.
Nagi says
No need RJ, I hope you love it!
RJ says
It turned out too soft for my liking. Might try a different brand of mascaporne. But still, whole family enjoyed it! Thank you!
Rachel says
Everything is perfect with this recipe! Thank you! May I know what brand of mascarpone you used? Yours is much denser than most so the cream holds better.
Nagi says
Hi Rachel, I made this a few years ago now, the brand I used is no longer available but I’ve successfully made this with a few different brands just bought at the local supermarket – N x
Bjarke Aaso says
Hi nagi
Your recipe rocks ! Cheers bj
Nagi says
Thanks so much Bj!
Mary says
I just put mine into the fridge. It was easy to put together and looks fabulous! Can’t wait to try it at an Italian dinner party tonight!
Nagi says
I hope you love it Mary!
Nikki Wakeling says
You can buy Schar brand (bright yellow pack) gluten free saviordi biscuits – I use two packs of 150g and you need more coffee as they are much harder than normal biscuits. Works out really well!! Have tried other gf biscuits but they are generally too heavy or rich. Try the schar ones you can buy them online.
Nagi says
That’s great to know Nikki!!
Isidore says
Hey thanks for the wonderful recipie, but do you have any recamandetions on how t macke a gluten free version
Elaine says
Hi there,
Very excited to try this recipe. Unfortunately, I need to use gluten free lady fingers and I can’t find any 🙁 If I use a hard GF cookie instead and just soak a bit longer in the coffee… would that work? Thanks!
Nagi says
Hi Elaine, I haven’t tried sorry so can’t guarantee it will work – N x
RG says
Thank you, the recipe worked perfectly.
Nagi says
Awesome!
candace minhinnick says
I can’t find espresso coffee what can I use instead instant
Nagi says
Sure can Candace!
Ai says
Hi Nagi,
Thank you so much for this sooooo easy Recipe, I have made double the ingredients, and your pavlova recipe perfect every time.
Ai says
Forgot leave rating for the commanting earlier, I love to put ten stars or thousand thousand of star rating 😃
Natalie says
I made three of your amazing desserts last night for a party and this was my favourite and I really love your caramel tart but this tiramisu was just perfect in flavour and texture. I made it in individual glasses which was great for serving and portion sizes.
Nagi says
That’s a great serving idea! (Also stops you from eating too much… Well, mainly ME!) 😂
Helen Parker says
Awesome!! So easy and soooooo delicious. I probably soaked my biscuits for a little too long- they were quite wet, and made the whole dish wetter than in the video, but delicious! Thx- all your recipes I make turn out perfectly
Helen Parker says
Have made it again and only briefed dipped the biscuits- but looking at your video, it seems the marscapone cheese I’m using is less “stiff” than yours- it seems to have the consistency of double cream?? What brand marscapone do you use?
Nagi Maehashi says
Woohoo! I’m so happy you loved it!!
patty spencer says
Hi, Kevin from Kevin is Cooking suggested that I try your tiramisu, looks yummy! Can I double the recipe? Can I make it a trifle? Thanks
Nagi Maehashi says
Hi Patty, yes you can double it! I hope you love it!
Margaret says
This is indeed a traditional and authentic Tiramisu recipe. I’ve been making this exact same recipe (from an Italian chef) for years and it’s delicious. I’ve never had issues with the raw eggs. SO much better than the whipped cream filling wannabes! 😉
Trish Ward says
Congratulations! This recipe easy, tastes great. A huge hit.
Could It be doubled for a large family.
Linh says
My egg mixture didn’t completely dissolve the sugar, i tried to heat it a little to melt it but its still incredibly grainy! What did i do wrong?
Joey & Quynh Mollica says
Hey Nagi!
I had a company cook-off for which I was in charge of dessert. I have a go-to Tiramisu recipe I’ve used for years, but your recipes have always been solid hits, so I figured I’d give it a go. I made a total of 77 individual servings (4 batches) and one batch for the fam. This recipe is not only easier than my go-to, all have agreed it’s tastier.
We found it a bit sweet, so the final batch used about 1/3C less sugar. Used Patron XO Cafe for the liqueur and fresh ground espresso for the coffee.
Long story made short (too late!), yet another hit from the RecipeTinEats family! Thank you for my new go-to recipe 🙂
Nagi says
77! WOW!!!!!!!!!
Jenny says
Hi Nagi,
Is there a substitute to mascarpone cheese you can offer? I’m from Vancouver BC, and it sells for over $8.00 per 250 g… I want to double your recipe, and I wonder if there is a substitute that will stretch out my mascarpone cheese? Whipping cream? Ricotta cheese??? Cream cheese? Please advise. Thank you!
Nagi says
Hi Jenny! Do you have REALLY thick cream over there?? We have super thick cream here that can be beaten. If you do, then if you double the recipe you could use 1 mascarpone and for the other use cream. But other than that I’m afraid I don’t have a suggestion. Cream cheese is too tangy, ricotta has the wrong texture. What I would suggest is finding a tiramisu recipe that doesn’t use ricotta – there should be some that use only cream 🙂 N x