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 😩
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
Angela T says
Hi Nagi,
I have 3 little kids who never taste Tiramisu before. Can I skip the ingredients of the liquor? will it affects the taste? Or, is there any other ingredient to replace it?
Kim says
You can replace the liqueur with orange juice.
Mia says
Thank you Nagi for sharing this recipe! I made it last night and brought it to our family’s Mother’s Day gathering and everyone loved it! Doubled the amount and it came out perfectly. Will definitely make this again :-))
Michelle says
Another great recipe! Doubled it for a party today and it was a hit! It is lovely and light. Yesterday I also made your smashed baked crispy potatoes for a group lunch. Absolutely delicious with sour cream and sweet chilli and a sprinkle of parsley! I’ll be doing both recipes again and again! Thanks Nagi. xx
Nagi says
WOW you’re a cooking goddess! 😍 N xx
Michelle says
You’re the one who’s the cooking goddess!! Haha! Love your work! xx
Noura says
Thanks a lot for the recipe
Try forno bonomi lady fingers, it’s really good.
They also have several biscuits as well and have a bio range
Nagi says
You’re so welcome Noura! Thanks for the tip on the lady fingers! 🙂 N xx
Irene says
Hi, I need to make double the amount could I just double the quantity?
Clara says
Hi Nagi, thank you for sharing! I just made it and can’t wait to taste it tomorrow 😋
May I know how long can I keep it for?
Angelle says
I couldn’t fine caster sugar. Can I you regular sugar and grind it in a food processor?
Nagi says
Hi Angie! You should be fine with ordinary white sugar for this, it’s beaten for long enough 🙂 N x
Angelle says
find
Alisha Ballard says
Could you make this the night before?
Nagi says
It’s BETTER that way!!! 🙂 N xx
Nanoush says
Hi, I want to make this for my husband to bring to work but, because of the type of work he does, I cannot put alcohol in it. Do I just skip it or substitute by something else??
thank you!!
Nagi says
Just skip it! 🙂
Joanne says
Hi Nagi,
I just made this today and haven’t tried it yet. I accidentally whipped egg whites with the fine sugar for 12 minutes instead of the yolks. So I used double egg whites in this recipe. It is in the fridge right now, serving it this evening, it LOOKS normal, will have to taste. Maybe it will just be fluffier? I hope I didn’t ruin it. I love your recipes! Your chicken pad se ew is one of my staples!
Joanne says
Hi Nagi! Joanne again! I’m happy to report that the tiramisu for my dinner party last night was a hit despite my accidentally beating egg whites with the sugar in step 1. It was still delicious! I’m guessing it just made it fluffier? It was still good! Thank you!
Nagi says
WHOOT! So glad it was still a hit! N xx
Michelle says
Hi Nagi. Made this last night for casual dinner party. Great hit! Better than most Restaurants!
This week I have made your Mango cheesecake, pumpkin salad and tiramisu.
All well received. Thanks again for your fantastic tasty recipes.
Michelle Christchurch NZ
Nagi says
WOAH! You’ve been busy! 😂 I’m so pleased you enjoyed this Michelle, thanks for letting me know! N xx
Jenny says
Hi Nagi! I followed your recipe but the mixture turned grainy after I fold in whipped egg whites. Do you have any idea why is this happening?
Should I leave the eggs and mascarpone in room temperature?
Lorraine says
Hi Nagi, I made your tiramisu for Christmas lunch yesterday. It was delicious but my dish was slightly bigger than yours so it didn’t look quite so neat! Can you tell me what brand of dish you used please?
Cheers, Lorraine in Perth.
Manda says
Perfect Xmas dessert. Delicious, a lovely balance of flavours, not too sweet and easy to make. I made a double batch. Will def make again. Thanks!
Darcy says
Do you think the sugar could be replaced with baking stevia?
josie amice says
how long would it last without melting???
Nagi says
Depends – how warm is it where you are? 🙂
Karen says
To make this for a larger # of servings in a 9 x 13 pan, would I double the recipe?
Nagi says
Yes! 🙂
Moe says
big thanks for this recipe, but i had one problem 🙁 the mixture of cream was so liquid and couldnt figure why 🙁
we dont have mascarpone here, so i checked the net for a substitute and i found this :
“ascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour. However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.”
i did exactly what he said but the mixture was so liquid, i tried to add more whipping cream and put it in fridge for the whole night but still liquid 🙁
Nagi says
Hi Moe, unfortunately it sounds like the sub you used was too runny 🙁
Katy says
Hi!! This looks great!! What size dish did you use? Would and 8×8 work?? Or would you go larger?
Nagi says
Note 5 – that’s what I used!
Katy Murray says
Awesome!!