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 😩
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
Judy says
Hi,
I want to make this for an 80th birthday on Thursday. I work during the week so if I make it tomorrow (Sunday) will it still be ok for Thursday (4 days)?
Nagi says
Hi Judy! I’m sorry to say I think that’s too long, I think it will start to leech water. Ideally Wednesday, next best make it on Tuesday. 🙂
Amanda says
Just made this and followed everything to the letter, but once I’ve combined the yolk mix and whites, mine wasn’t thick, it was like soft whipped cream. I’m sure once it has sat in the fridge over night it will be fine – but just wondering why when the two egg sections were like yours on the video?! Oh well, I added extra Kahula to the coffee, so no one will notice if it is a softer set!! 😆
Maritza says
made it the other day and it was amazing!!
Nagi says
I’m so pleased you like this Maritza! Thank you for taking the time to come back and let me know – N x
Nagi says
Hi Jeanne! I’m sorry, I don’t know how to make this without using raw eggs 🙂
Julie says
I just made this for entertaining tomorrow, I’m hoping it’s going to turn out ok! I didn’t know how much coffee / liquor should the ladies fingers hold? Still retain the crisp centre or go soggy???? Yikes! Mine were on the soggy side as that is how I remember tiramisu being.
Sandra says
Can i freeze ?
Nagi says
Unfortunately not 🙂
YongFong Tan says
Hi, may I know half cup of sugar is how many gram?
Nagi says
Hi! It’s 110g. Sorry I keep meaning to convert this recipe and add grams! Will do so soon.
Nagi says
Hi Miro! It’s present in classic tiramisu but you can skip it if you prefer, the coffee is the dominant flavour 🙂
RG says
Is there an alternative to the liquor for the tiramisu recipe? Thanks
Nagi says
Just skip it! The coffee is the dominant flavour 🙂
Paula says
fantastic I made this for easter sunday it was the best .it almost came out like my Italian girlfriend one .I used honey Jack Daniel liqueur. Nailed it. Thank you for the easy steps
Nagi says
Whoot! So fantastic to hear that Paula, thank you for letting me know! N xx
Sue says
The ingredients did not list whipping cream..How much do I use and when do I add it in?
Nagi says
Hi Sue! This is a classic Italian Tiramisu so it’s not made with cream, it’s made with mascarpone which is a richer Italian cream 🙂
Hyunju says
Thank you for the best recipe ever! Made it three times already and it became our family’s absolute favorite instantly. The recipe to keep forever! I should say the video really helped me undetstand the assembly process. Can’t wait to make it again.
Nagi says
Whoot! Fantastic to hear you enjoyed this Hyunju, thanks for letting me know! N xx
Susan says
3 hours in the fridge – it was OK. Overnight and took the rest to work for my staff – fabulous. It really needs the long sit after assembly. I will definitely make again and again.
Nagi says
FANTASTIC to hear Susan! Thank you so much for letting me know. Hope you have a great weekend! – N xx
Maggie says
Yum! That’s almost exactly how my Italian hubby makes his tiramisu, except he puts the liquor of choice (usually Frangelico) into the mascarpone mixture. He makes it a few times a year as a special occasion dessert. It wouldn’t be Christmas or Easter without tiramisu!
Nagi says
I love hearing that Maggie! The traditional Italian way is the BEST!!! 🙂
Alice says
Hi Magic, I would love to make this for our ski trip in Vermont. Can I make this ahead of time? I long can a store it to have the taste?
Alice says
I gate auto correction, I meant to type Hi Nagi!
Nagi says
Ha! I prefer Magic – ba ha ha!!! It is fantastic made ahead of time, the next day is best, still really great 2 days later then after 3 days I personally find it starts losing it’s edge but still super delish!
Victoria says
Hi! I was wondering which brand of mascarpone cheese did you use? I really wanted to try your recipe because it looks really easy and you said it was 278 calories per serving (it really sucks to be on a calorie restricted diet). I was calculating the ingredients but it goes up to almost 400 calories per serving..
Nagi says
Thanks for the question Victoria! I fixed the nutrition label, the calculator is an old website that is now shutdown and sometimes got the calculation of not-so-common ingredients wrong. Like marscapone!
Victoria says
Thank you so much! I tried making it over the weekend and my family polished it off in two days. Going to try making more next week!
Heather Buentello says
Hi Nagi~ Tiramisu is my favorite… And I never knew it was made with raw eggs… so I guess it didn’t kill me and I can make it myself! You had me at marscapone.
Nagi says
Hi Heather! Real tiramisu is made with raw eggs, not tempered or cooked over a water bath 🙂 So I do hope you love it! Certainly doesn’t taste eggy in the slightest
Grace says
Hi, I am planning to make this tiramisu on 9′ x 13′ baking dish, should I double to recipe?
Nagi says
Hi Grace, yes, that’s about double 🙂
Riky says
My mescarpone-egg cream wasnt that stiff as yours… it was quite runny. what could be the problem? I folowed the recipe… but it taste yummmy
Nagi says
Hi Riky! Did you definitely use whipping cream, not pouring cream that doesn’t whip??? 🙂
Riky says
Whipping cream? I dont see it in the recipe.
Nagi says
OMG I’m going mad. Marscapone. MARSCAPONE!!! What was the consistency of yours?? It should be really thick like whipped cream (but denser) straight out of the tub.
Ricky says
It was thick and creamy. Should i whip it before miting it with te yolks?
Nagi says
Nope. Based on that, it sounds like the eggs were not whipped enough. When you beat yolks, firstly they go runny but if you keep beating, then it goes thicker and changes from a yellow to a pale yellow colour. I hope that helps!