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 😩
Ligi says
Absolutely delightful. My new favourite dessert ❤️
Nagi says
Glad to hear that Ligi! Thanks for letting me know! N x ❤️
Jessie says
This was so simple to make thanks to your recipe and instructions, it was absolutely delicious, everyone loved it. Thank you so much for sharing.
Nagi says
I’m so pleased to hear that Jessie! Thanks for sharing your feedback! N x 😊
Kathy says
Can regular granulated sugar be used? If not, can it be put in food processor to make it more fine?
Thanks
Nagi says
No need to, you will be fine! Superfine sugar just dissolves faster, that’s all! 🙂 N xx
Olivia says
Good recipe.
Is caster (super fine) sugar the same as icing sugar?
If I replace it with icing sugar, is the measurement the same? i.e. 1/2 cup.
Thanks.
Nagi says
Hi! Nope, it’s different. 🙂 If you use icing sugar instead, increase by 50% 🙂
shan says
is icing sugar same as confectioners sugar? why do we have to double the quantity? wouldnt that be too sweet?
Nagi says
Because 1/2 cup normal sugar = about 1 cup confectioner’s / icing sugar. 🙂
Simran says
I don’t drink nor do I own any coffee so I am a bit unsure about what to use for this recipe. Could you give some advise as to what I should order as if I were going purchase coffee from Starbucks to use?
Nagi says
Hi Simran! Just go to the grocery store and buy a jar of coffee granules, the type that dissolves just by adding hot water 🙂 N xx
Kristal says
Should the eggs be cold or room temperature?!
Thanks in advance!
Nagi says
Either is fine for this recipe 🙂
Kezia Gavrila says
If i don’t have a stand mixer, will a hand mixer be just fine? I’m so excited to try this recipe!!
Nagi says
Yep it sure will Kezia! 🙂 N x
Julie says
Hi Nagi
I’m in the process of whipping this up as I write this. I will be making a larger version using 500g marscapone and am wondering if I really need to use 6 eggs. I am whipping up 4 large at the moment with 1/2 cup sugar. What do you think
Nagi says
I guess you’re done now! 🙂 But yes, 6 eggs is needed for the real authentic tiramisu! 🙂 N x
Bonnie says
After searching through what seemed like a million tiramisu recipes, I found your one which not only looked authentic, but also less fussy than others. I am so glad I tried your recipe! I made an amazing tiramisu that my mother and friends all devoured. I also added 2tbsp of Baileys with the vanilla and marscapone, because why not 😜😋. For the most authentic tiramisu Marsala wine is the liqueur to use.
Nagi says
Thank you for the review Bonnie, it’s so terrific to hear you enjoyed this! N xx
Bernice says
I tried to make it, but can’t hold up the shape… and lots of bubbles, like fermented
Nagi says
Hi Bernice! Did you make this in a pan, per the recipe?? And…bubbles? Where? 🙂 N x
Emily Chase says
ohh..i forget with the 5 stars haha lol..
Emily Chase says
i’ve made your tiramisu and it taste so great..not too sweat,so creamy,and i love it!!!
Nagi says
I’m so thrilled to hear you enjoyed this Emily! Thanks so much for taking the time to leave your feedback – N xx
Deborah Kean says
I will definitely be trying your version of tiramisu…I like the sound of how light it is. Note: there is no such phrase as “these ones” very poor grammar; instead, all you need to say is these… one is singular, can’t be plural…
Bonnie says
Deborah – I am English and I assure you that “these ones” is perfectly acceptable. Besides, even if it was incorrect, why bother correcting her? Nagi has taken the time and effort to share her recipe so can the focus stay on that please?
Kelly says
I agree, Deborah! That was unnecessary.
I am excited to try this recipe next week! Never made Tiramisu before and my boyfriend has requested it for his birthday! Fingers crossed that it turns out as well as every else’s!
Nagi says
Thanks for the English lesson Deborah. 🙂
Lorissa says
I made the recipe as-is last night. AMAZING! A perfect tiramisu, as it should taste…silky, not too sweet, luxurious & the undertone of coffee flavor to offset the creamy richness. Thnx…this is my go-to recipe now…so easy & no fussing with along list of ingredients & steps & baking.
Nagi says
That’s terrific to hear Lorissa! I’m so pleased to hear that. 🙂 N xx
Bev says
Hi Nagi! Your Tiramisu looks fabulous but raw eggs are dangerous as bacteria a can grow inside the shell… a person died in Australia in the past few weeks because of this. I do agree with your philosophy that economy and creativity can produce delicious food, Bev
Nagi says
I’m sorry to hear that Bev. To be honest, I have been eating raw eggs my whole life – raw eggs with rice is a “thing” in Japanese culture – and I am confident with the quality of raw eggs sold at supermarkets here in Australia. N xx
Pooja says
Hi !!We don’t get those biscuits in India.is there any alternative??
Bonnie says
You can try biscotti or amaretti biscuits, but they will need more soaking than Savoiradi fingers. Alternatively, you can purchase a whole plain sponge cake, cut it into 1×4 inch rectangles and dry them out in an oven before assembling the tiramisu.
Nagi says
I’m sorry I don’t know!
Kim Tataru says
I can’t believe I didn’t make Tiramisu before, that was so easy, thanks to your recipe, tips and video! It’s in the fridge now ready to be eaten tonight. By the way, in Canada the mascarpone cheese is also found at the supermarket in the refrigerator section alongside tubs of ricotta cheese, cream cheese etc.
Nagi says
Pleased to hear you enjoyed it Kim, thanks for letting me know! N xx
Marissa says
Hi Nagi,
I do not have a mixer now. Do you think the result will be different if I use a whisker instead?
Thank you.
Nagi says
Hi Marissa, I think it will require some serious arm work to get that mixture like what you see in the video. 🙂 Sorry!
Marcello Percchenino says
I am Italian, this is as real AS IT GETS, THANK YOU FOR KEEPING IT AUTHENTIC! i love it ! Marcello/
Nagi says
YES YES YES!!!!!
Karen says
You could sub in some orange juice instead
Cj says
I’ve made this exact recipe before but couldn’t find ladyfingers at the time. Twinkies are an amazing substitute. The whole dessert goes every time.
Nagi says
TWINKIES! Wow! 🙂 N xx