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 😩
Mira says
My favorite dessert! Love it!
Nagi says
I know!!! I hope I did it justice for you!! 🙂
Cathy says
That looks so good! I love tiramisu, but have just gone gluten free. There will be a few cheats that will be worth the pain, and I think this will be one. I would love to know how to make mascarpone! That is an item that doesn’t appear on shelves in Nevis, or extremely seldom if so.
Nagi says
Thank you so much Cathy! I’m sorry I don’t know how to make mascarpone but I am sure that you could find one on Google! N x
Shinee says
That looks amazing!! And it looks just like the one I had at an Italian restaurant in Paris last year! I’m personally freak out about raw eggs, but maybe I’ll get over it for this heavenly deliciousness!
Nagi says
Awww, thanks Shinee, what a compliment!!! 🙂 YES you should get over your aversion to raw eggs!!!
Hannah Hossack-Lodge (Domestic Gothess) says
This is the same method I’ve always used to make tiramisu – whisked raw eggs and mascarpone, and it is definitely the nicest! It is just a shame that my partner hates tiramisu so I don’t get to make it very often 🙁
Nagi says
It’s awesome, isn’t it??? So much easier than tempered egg method!!!
Kristen says
This looks and sounds delicious, but…. I’m one of those freaks who really dislikes coffee and all things coffee flavoured! Seriously, I can detect coffee in minuscule quantities!! Any suggestions for substitutes?
Nagi says
Hi Kristen! I think that hot water mixed with sugar and cocoa (make it strong) would be a fabulous alternative! 🙂 A chocolate tiramisu!!! N x
debra @ dustjacket says
looks amazing, afternoon tea … for sure 😉
ps great to have the video & love your baby hands, sooo adorable
Nagi says
My Baby Hands are terrible!!! 🙁
lisa redding says
The video makes it look so easy. Raw eggs are not a problem. I am going to make this …this weekend. If I can find the Lady Finger biscuits? I have never noticed them before. I will let you know how it goes. Thanks.
Nagi says
Thanks Lisa! I never used to notice lady fingers before until I started making Tiramisu! 🙂 If not at the supermarket, grocery stores are a good bet – fruit & veg places!
lindsay Cotter says
i wanted to reach through my screen and lick that bowl! I love love love that batter. haha. Allowed right?
Nagi says
Of course! Stick a spoon in through that screen!!! 🙂
Valerie Brunicardi says
where do you by the mascarpone?
Nagi says
HI Valerie! In Australia it is available at supermarkets! Usually in the refrigerator section next to tubs of ricotta / cream cheese etc. 🙂 Sometimes where the cream is.
Norma says
I’m bummed the video won’t work for me, I can’t wait to try this.
Nagi says
Hi Norma – I’m so sorry, I stuffed up the links! Fixed now – and here you go: https://www.youtube.com/watch?v=jLDbszn57wY
Norma says
Thank you, the video was very helpful.
Nagi says
Thanks so much Norma! So glad you found it helpful!
Marissa says
I haven’t had Tiramisu in ages and have never made my own…insert ashamed face here. Between you and Beeta this week, I have it on my mind! 🙂 Yummy!!
Nagi says
Oh please. Nothing to be ashamed about! There are SO many things in this world that are in that bucket for me too!!! I still haven’t made my own ricotta – been on my list for YEARS!!!!
Mila furman says
This speaks to me…Tiramisu was the first thing I ever made. Standing right next to my mom..using a recipe that her Italian client gave her. And there were ALL raw eggs. None of this zabaglione bs! I learned the complicated way in culinary school…and I told my chef that my mom’s tasted better. Thank you for reminding me of this wonderful recipe… I need to add it to the blog…the nostalgia and deliciousness it holds for is inexplicable. AND I LOVE BABY HANDS!
Nagi says
NO! Really? Oooohhhhh, I love hearing that Mila!! N x
Marlene says
Hi, Nagi. I like the inclusion of egg whites to lighten the filling. My favorite recipe thus far has been one from Cooking light that uses mascarpone and fat-free cream cheese. Can’t wait to try this version! (Too bad my book club friends include a few who are lactose-intolerant…) Thanks for another inspiration.
Nagi says
Thanks Marlene! The egg whites really make a difference 🙂 Lightens it up while still being beautifully rich and creamy!
Marlene says
Forgot to include that I’m glad to see you using the crisp Savoiardie lady fingers. I’ve used both the crisp and the soft, sponge ones. The crisp ones don’t get so soggy over time; with the sponge ones you have to be careful not to over soak them in the coffee mixture.
Nagi says
Oh! I didn’t even know there was such thing as soft ones! I’ve only ever seen hard ones here in Australia – thanks for the tip Marlene!
Kevin | Keviniscooking says
I am not afraid of them raw eggs either and this Tiramisu looks so different than the others I see everywhere. It’s almost dense and cake like, mucho preferred. Love this traditional method, well done!
When you come visit you can make this and I’ll crank up the espresso machine. 🙂
Nagi says
Thanks Kevin!! It’s actually not dense, it’s quite different to most because the egg whites are folded through so it really lightens it up while still being gorgeously rich and creamy. 🙂 I think you will LOVE IT! (Yup, I’ll make this, but I have a LOONG list of things of YOURS I want you to make ME!!!!) 😉
Johlene Orton says
After seeing this on Instagram the other day and knew I wanted to see this post!!
I have an Italian friend that makes a super delicious tiramisu!! I could eat the whole dish (in fact I normally take what´s left home…..). I´m super keen to try this recipe. If it tastes like your photos look, I´m in for a huggge treat 🙂
ps. hubby doesn´t like tiramisu and doesn´t even understand why I love it so much! Can you believe it???
Nagi says
You know….I think that the majority of people LOVE it but it’s a love or hate thing!!! I have a friend who weirdly doesn’t like anything coffee…..boo to that!
Dorothy Dunton says
Hi Nagi! I haven’t had this in years, since we lived in MI and had a real Italian restaurant in town! I’d love to come for afternoon tea, but since I don’t drink tea could I have strong coffee with a double shot of Frangelico? 🙂
Nagi says
Oh……I think a double shot of Frangelico will work JUST FINE Dorothy!!! ? Happy weekend!! N xx
Heather @ The Spicy Apron says
Geez, Nagi! You’ve now given me NO excuse not to make this for my hubby. It’s his all time favorite dessert, and believe it or not, I’ve NEVER made it! (That’s not very nice of me!) You make this look so beautiful and easy that I must make it!! Thanks! I’m sure he’ll appreciate it!
Nagi says
YES you mustn’t deprive him Heather!!! 🙂
Barb F says
Tiramisu is sublime! We just had it on Valentine’s Day and I’d been thinking I want to learn to make it. It’s great to have an easy recipe from you, Nagi! And why do you live so far away that I can’t be one of your taste testers!? 😀
I looked up caster sugar and found out it’s known here in the US as “superfine” or “baker’s sugar,” also that it can be quickly made by grinding granulated sugar in a coffee grinder.
Nagi says
Gosh, I need to update that, thanks Barb!!! Yes, I seriously think you should move over here and be one of my official taste testers!! N x
Barb F says
Ok, I am packing!! 8)
Nick says
Another yummy recipe… I will make this when we are having family round……sweet
Nagi says
Oooh….I hope you do!! This recipe really is amazing!
Jacqui says
Don’t know if it’s just me but I couldn’t get the video to work. Shame I wanted to see your hands in action:(
The recipe is very similar to one I was given many tears ago, long before it became fashionable and actually before you could get mascarpone outside of Italy so my bet is this is going to be great recipe.
Nagi says
Hi Jacqui – I am so sorry! All the links were broken – BOO! I’ve fixed them now, and also here’s a direct link to the video here! https://www.youtube.com/watch?v=jLDbszn57wY