The Classic Tiramisu Recipe (VIDEO)
Who doesn’t know Tiramisu, the most famous Italian dessert in the world? If you want to know how to prepare Tiramisu following the classic Tiramisu recipe, read on, and you’ll find out…
Tiramisu is one of the world’s most loved and known spoon desserts. But not much is known about the origins of Tiramisu. I am sure that, since 1980, the year this term was inserted into the Italian vocabulary, Tiramisu has had enormous success! To date, it is among the best-known Italian words abroad.
What Makes Tiramisu So Unique?
But what’s special about this Italian dessert? I can only tell you that I love him so much! — and it’s so easy to prepare that I would make this recipe every day 🙂 !!! The classic Tiramisu is a delicious spoon dessert with these characteristics:
- It’s easy to prepare
- It’s without cooking
- It’s made with simple ingredients
- It’s customizable, by replacing the ingredients
The recipe I am going to show you is what in Italy we call the “classic Tiramisu” recipe or “original Tiramisu” recipe, but there are many other variations of this famous Italian dessert: without eggs, with pasteurized eggs, with strawberries, with Nutella, with Marsala, with Limoncello, pistachio, matcha tea, and many others. You have to try them all sooner or later!
Here’s how to make my version of classic Italian Tiramisu.
Classic Italian Tiramisu Video
Classic Tiramisu Ingredients
Below is an overview of the ingredients you’ll need to make the classic Tiramisu dessert. Remember to refer to the recipe card below the post for the full recipe details.
- Coffee – The coffee should be made in the Italian style, with a moka pot, and then left to cool completely before assembling the Tiramisu. You can also sweeten it a little, although I prefer it unsweetened, which contrasts the sweetness of the ladyfingers and mascarpone cream.
- Granulated sugar.
- Eggs – Since raw eggs should be used, they must be very fresh! If you don’t feel comfortable with raw eggs, you can opt for the Tiramisu recipe with pasteurized eggs.
- Mascarpone cheese.
- Ladyfingers – In Italy, we call them Savoiardi biscuits.
- Unsweetened cocoa powder, for decoration.
Tools you Will Need to Make the Classic Tiramisu Dessert
In addition to the tools that we all already have in the kitchen, to make this classic Tiramisu recipe you will need:
- Egg Separator
- Mixing Bowls
- Electric Hand Mixer
- Glass Baking Dish. You can choose whatever you want, I love this one.
- Micro-Perforated Strainer
How to Make the Classic Tiramisu Recipe
Instructions for the authentic Tiramisu cake recipe:
Prepare the Coffee. Make the coffee with a moka pot, and then left to cool completely before assembling the Tiramisu (1). You can also sweeten it a little, although I prefer it unsweetened, which contrasts the sweetness of the ladyfingers and mascarpone cream. For a quick and delicious Italian-style coffee, you can also use an Espresso Machine.
The Egg Yolks. Carefully separate the egg whites from the yolks (2), remembering that for good beaten egg whites there should be no trace of the yolk. Beat the egg yolks with a mixer, adding only half the sugar (3). Once the mixture is clear and frothy and the mixer is still running, you can add the mascarpone cheese little by little (4). By including all the cheese, you will get a thick and dense cream. Set aside.
The Egg Whites. Clean the mixer attachments well and whip the egg whites, gradually adding the remaining sugar (5). Whip them to stiff peaks. You’ll know they’re done if the mixture doesn’t move when you turn the bowl over.
Mascarpone Cream. Take a spoonful of egg whites and pour them into the bowl of mascarpone cream (6). Mix gently with a spatula. Continue adding the egg whites, stirring very gently from bottom to top. Mascarpone cream is ready (7).
How to Assemble the Tiramisu
On the bottom of a glass or ceramic dish measuring approximately 30 x 20 x 5 cm, put a generous spoonful of mascarpone cream and spread it evenly (8).
Dip the Ladyfingers for a few seconds into the coffee, first on one side and then on the other. Spread them over the mascarpone cream, next to each other, to form a single layer (9). Add a layer of mascarpone cream, using half of the remaining cream (10).
Add another layer of ladyfingers (11) and top with another layer of mascarpone cream (12). Remember to level it carefully so that you have a smooth surface.
Using a toothpick, create nice patterns on the surface of the tiramisu. I like to make small waves (13). Dust the surface with unsweetened cocoa powder (14). Allow to rest for 2–3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.
Your Tiramisu is ready to serve!
Classic Tiramisu Storage Instructions
You can keep Tiramisu in the refrigerator, well covered, for a few days. You can freeze it for about 2 weeks. Let it thaw in the refrigerator before serving.
The Classic Tiramisu Recipe
Ingredients
- 150 g coffee
- 65 g granulated sugar
- 3 medium eggs very fresh
- 380 g mascarpone cheese
- 130 g ladyfingers Savoiardi biscuits
- Unsweetened cocoa powder for decoration
Instructions
- Prepare the espresso coffee or moka coffee, then sweeten it to taste (I prefer it unsweetened) and let it cool in a small wide bowl.
- Carefully separate the egg whites from the yolks, remembering that for well-beaten egg whites, there should be no trace of the yolk.
- In a large bowl, whip the egg yolks with a mixer, adding only half the sugar, until light and smooth.
- With the mixer still running, add the mascarpone cheese, little by little.
- Clean the mixer attachments well and whisk the egg whites in another bowl, gradually adding the remaining sugar. Whip them until stiff.
- Take a spoonful of egg whites and pour them into the bowl of mascarpone cream. Mix gently with a spatula, from bottom to top.
- Continue adding the rest of the egg whites, gradually stirring gently from bottom to top. Mascarpone cream is ready.
- Add a generous spoonful of mascarpone cream onto the bottom of a glass or ceramic baking dish or casserole, measuring approximately 30 x 20 x 5 cm. Spread it evenly.
- Dip the ladyfingers for 1 or 2 seconds on each side into the coffee. Let them rest for 5 minutes, then arrange them in the casserole, on top of the mascarpone cream.
- Add a layer of mascarpone cream, using half of the remaining cream.
- Add another layer of ladyfingers, then spread the mascarpone cream generously.
- Using a toothpick, create patterns on the surface of the tiramisu. I like to make small waves.
- Sprinkle with unsweetened cocoa powder.
- Cover the tiramisu and chill in the fridge for at least 2 hours. Your Tiramisu is ready to serve.
