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 😩
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!
Marita Koziar says
My granddaughter and I made this for Christmas dessert, and everyone loved it! it is the best Tiramisu I have ever had! I have ordered it in so many restaurants, and it is always different. This one is fabulous! I will be making it many, many times! I didn’t even feel guilty eating it! We doubled the Kahlua, and the Frangelico. Thank you for sharing your recipe!
Nagi says
Ohhhh! I love hearing that you made this with your grand daughter! I am so glad you enjoyed it – and kudos to you for doubling the liquor ? Thank you for taking the time to come back and let me know you enjoyed it! N xx
Rachel says
I had a question on the raw eggs? Other recipes say to beat the eggs over a double boiler. I made this (super easy and looks yummy) but I’m a little nervous to eat it.. what’s your take on the eggs in your recipe?
Nagi says
Hi Rachel! Yup I know, so many of the other recipes beat eggs over a double boiler. So the history behind that is that in the early days when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better – think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that’s the way I make my Tiramisu! N x PS Thanks for the question I’ll add this info to the recipe!
Mary says
My husband and I made this together last week for my company Christmas party. We followed the recipe exactly and it came out perfectly. We made it on Sunday afternoon and served it Wednesday night. Even after three days it was delicious and PERFECT!!!!! It was a huge hit at the party (Italian themed). We WILL be making again. Thank you so much for the recipe!!!!!
Nagi says
HIGH FIVE!! So glad you enjoyed it Mary, thank you so much for letting me know! N xx
Marla Mosquera says
Hi! Looks great and going to make this for Christmas Eve. If cut smaller, how many more can this serve?
Nagi says
Hi Marla! For a small serving I’d say 16 🙂
Jessica Ch says
Really looking forward to use this recipe as my first ever attempt at Tiramisu! Could I used Torani instead of Frangelico?
Nagi says
You sure can Jessica! 🙂
Marelise says
First attempt and it came out perfect. Great recipe and big hit in our South African family. I did not have frangelico or kulua so added about 50ml of a mix between coffee liquer, wisky, caramel vodka and whatever… haha.
THanks for this recipe. Lovvvve it that there is not additional heavy cream and no eggs are wasted! 🙂
Nagi says
Oooh – love your liquor additions. So glad you liked it Marelise, thanks so much for letting me know! N x
Kirstin Troyer says
Can this be made a day ahead?
Nagi says
Even BETTER the next day!
Kirstin Troyer says
Made this yesterday and served it today and it was a HUGE hit! And so easy to put together. THank you. I will be sharing it with friends and making it again!
Nagi says
Fantastic! So glad to hear that Kirstin, thanks so much for letting me know! N x
Clay says
Can your recipe be made on Thursday and served on Saturday? Thanks
Nagi says
Definitely!
Nagi says
It’s even better made ahead!!!
Kirstin Troyer says
thanks. My daughter requested Tiramisu for her birthday and this sounded perfect.
Tina says
Made this today for a dinner party. Super easy for this tiramisu virgin. Took me 1 hour to make. Just served it to guests about 30 minutes ago and they licked their plates clean! This recipe is a keeper – thank you!
Nagi says
HIGH FIVE! So glad you enjoyed it Tina, thanks for letting me know!
Irene says
Hi Nagi, I always wanted to make Tiramisu but does not have the confidence. Finally, I have gotten all the ingredients and decided to give it a try today. Wow……the steps are not difficult at all. After leaving the cake in the fridge from about 6 hours, I took it out and wanted to share with my husband. With a little disappointment, the cake seem to be a bit too wet. Nevertheless, the taste is great. Is there any tip to avoid wet texture?
Nagi says
Hi Irene! I’m sorry to hear your cake was wet. The problem was probably because of the amount of coffee your biscuits absorbed. They need to be dipped in quickly. If they absorb too much coffee, it leeches it while refrigerating. 🙁
Penny Cruz says
This sounds FABULOUS, Nagi! Tiramisu is my all-time favorite, but it is so hard to find a truly good one – I can’t wait to try this! BTW, I was curious about the raw eggs and did a quick google search. There was conflicting info, of course, but it seems that the SOURCE of the eggs makes a huge difference in the risk/safety factors. I found an interesting article by a woman named Lauren on her blog “EmpoweredSustenance”, talking about the meaning and difference of the different egg labeling (the conventional factory farm eggs, “cage free”, “free range”, “organic”, etc. She recommends “pastured” eggs – and no, that’s not a typo for pasteurized. According to the article (I am NOT any sort of expert just passing on the info), while “pasteurized” eggs would be safer from risk of salmonella, but the heat used in pasteurization destroys some of the nutritional benefit of the raw egg (primarily the B vitamin). “Pastured” means that the hens are truly allowed to roam in pastures, and can forage for bugs and grubs, as well as grass, etc. Chickens aren’t vegetarians, and even “cage free/free range” chickens are fed primarily grains, and often soy – and in spite of SOUNDING much healthier for us and humane for the hens, “cage free/free range” is often not much better (for us, or for the poor hens!). The hard part is finding “pastured” or “pasture raised” eggs, which generally aren’t carried in grocery stores. You probably need to get them directly from the farmer, either at a farmer’s market, or at the farm.
So, I am going to find a local farmer from whom to purchase pastured eggs, and then I’m going to whip up a batch of this amazing looking Tiramisu!
Nagi says
Wow I am impressed with the research you did Penny! 🙂 I do hope you find eggs you are happy with. I really think you will love this Tiramisu because it is by a very well regarded Italian chef! N x
Jen says
I only have espresso vodka. Do you think that will taste ok for the liquor part?
Nagi says
Hi Jen! Personally I would just leave it out 🙂 The flavour of vodka is a bit harsh for this. It’s still lovely without liquor! If you can, make the coffee slightly stronger to make up for no liquor. N x
Jane Walker says
I am going to make this for our Summer ladies luncheon tomorrow! I am sure it will be a hit.
Nagi says
Oooh! I hope you made it and loved it Jane!!
Heather Tucker says
Can’t wait to try this recipe!! How much of a difference will it make if I don’t have a mixer of any kind? We have wisks, but thags the extent of it..We are renting a furnished apartment and don’t have one available.
Nagi says
Hi Heather – I’m so sorry, I don’t recommend making this without an electric beater or stand mixer! It’s quite key!
Katie says
I made this a week or two ago and it’s easily the best tiramisu I’ve had in my life. Recently bought a stand mixer and this is the first recipe I made with it (so convenient), and the video really helped because after 15 years of baking I apparently still had no idea what stiff peaks were! I ended up using frangelico in mine and loved the almond flavour it gave the ladyfingers. Can’t wait to make this again!
Nagi says
Katie! You just made my day!! I’m so glad you enjoyed this, it’s THE Tiramisu recipe I’ve been making for years and years. I keep seeing all these non-classic versions on the internet and I wondered if people would find and try this real Italian version. 🙂 So I’m really glad – THANK YOU!
Sylvia says
I made this for my coworkers and told them to be brutally honest with thier opinions. It was a hit, loved by all and everyone said it takes exactly like when they order it at a restaurant. I used Kaluha in my version
Nagi says
WOO HOO! So glad you and your coworkers loved it, thanks for letting me know! PS You must be the most popular person at work, taking food like this!!
Jessica (The Failed Dieter) says
Oh, yum!! Tiramisu is my absolute favorite. I am soooo happy to find this lightened up version, even if I’m confident I will botch this recipe!
Nagi says
No you WON’T! I promise 🙂 It’s really really easy!!
Muna Kenny says
Tiramisu is my first ever Italian dessert. I was so hesitant to have it because of the raw eggs, it was something I’m not used to. But one bite was enough to make me addicted to it. I love your video and your clicks made me crave this beauty all over again 🙂
Nagi says
It’s amazing, isn’t it?? Doesn’t taste like raw egg at ALL!!
Sarah says
Tiramisu! My favourite! This looks like a wonderful, classic version 🙂
Nagi says
Tiramisu is da BOMB!!!! <3 N x
Jan (agluttonouswife) says
one of my favourite desserts yum!
Nagi says
ME TOO!!! Hope you had a fab weekend Jan! 🙂 N x
Sabrina says
Beautiful tiramisu!
Nagi says
Thank you Sabrina!! I hope you had a wonderful weekend! N x