italian tiramisu

Tiramisu is an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs. There are many variants of tiramisu recipe; the following recipe is the authentic Italian tiramisu recipe, the one of the Italian tradition, the one that we make on Sundays, the one that you will eat when you’ll come to Italy, made with eggs and mascarpone.

Tiramisu Authentic Italian Recipe

mascarpone cheese

300 g (10,5 oz) Savoiardi ladyfingers

eggs

g (3,5 oz) of sugar

300 g (10,5 oz) of coffee (better if espresso)

cocoa powder

Make the coffee and add rum or marsala (optional) then set aside and let it cool.

Whip the egg whites until stiff and when ready set aside.

Whisk the egg yolks with 4 tablespoons of sugar.

Whisk the cheese slowly with an electric mixer

Add stiffen egg whites a little at a time.

Mix the mascarpone cream very slowly then set aside.

Dip quickly savoiardi ladyfingers into the coffee.

Place then in a row on the bottom af a casserole

Spread half of the mascarpone cream on top of the ladyfingers and top with another layer of biscuits

Spread the remaining mascarpone cream on top of the last layer of the ladyfingers.

This easy tiramisu recipe is rich, decadent, and elegant. Ideal for dinner parties and gatherings, this dessert is made to impress.

Easy Tiramisu Recipe

egg yolks (room temperature)

sugar

mascarpone cheese (room temperature)

heavy whipping cream (cold (divided))

ladyfinger cookies

espresso (cooled)

Meyers dark rum

semi-sweet chocolate bar for curls (optional)

In a medium glass mixing bowl, whisk egg yolks until smooth. Add granulated sugar and continue whisking until combined.

Bring a pot of water to a simmer and place the bowl with egg yolks/sugar over the steam. Whisk constantly while heating until the mixture is warm, thick, and light yellow. Most of the sugar should be dissolved (rub a bit of the mixture between your fingers to feel for granules).

Allow the egg mixture to cool for a few moments. Add 2 tablespoons of rum and the mascarpone cheese to the egg mixture. Beat with a hand beater until the mixture is smooth.

In the cold bowl of a standing mixer, add 2 cups of heavy whipping cream. Beat with a whisk attachment until stiff peaks form (do not overwhisk.)

Gently fold the whipped cream into the egg/mascarpone mixture.

Add 1/4 cup of Meyers rum to the espresso and stir to combine.

Dip one ladyfinger into the espresso, turning it to quickly cover each side of the

cookie. Place the ladyfinger into a 9x13 baking dish. Continue dipping cookies and placing them to cover the bottom of the dish.

Spread ½ of the cream mixture over the layer of ladyfingers.

Top with a second layer of dipped ladyfingers.

Spread the remaining cream mixture and smooth the top with an offset spatula.

Cover with plastic wrap and chill in the refrigerator overnight.

Whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with Tip #1M.

Shake unsweetened cocoa powder through a sieve to generously cover the top of the tiramisu.

Score into 12 sections. Pipe 12 dollops of whipped cream, one in the center of each piece.

Sprinkle with ladyfinger cookie crumbs and chocolate curls, if desired.

Serve or keep chilled until ready to serve.

Tiramisu Recipe - classic Italian coffee flavored dessert. Made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites.  for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu). Follow this easy recipe to learn how to make one of the best desserts in the world. 

Classic Tiramisu Recipe 

+ 2 Tbsp (125 grams) Sugar

(400 milliliters) Heavy cream, cold

oz (425 grams) Mascarpone cheese, room temperature

Vanilla extract

espresso

36-40 Savoiardi biscuits (Ladyfingers)

coffee liqueur/marsala/brandy

Cocoa

https://www.youtube.com/watch?v=7VTtenyKRg4

This Individual Italian Tiramisu is not to be missed. It&#039;s the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. It makes an elegant presentation, it&#039;s extravagant and beautiful but most important you&#039;ll savor every bite of the light as air filling and the intense coffee rum sponge.

Individual Italian Tiramisu

eggs,

+ 1T cake flour (100 grams)

+2 T water

coffee espresso

Meyer's Dark Rum, preferred

gelatin

water

heavy cream

sugar (200 grams)

Tahitian vanilla

sugar (30 grams)

Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.

With the mixer fitted with the whisk attachment, beat the yolks and 1/3 cup (65grams)sugar in a mixing  bowl until very, very light in color (almost white) and very thick.  This took about 8 minutes in my Breville. Other mixers may take more or less time.  Remove to a large bowl.

In a clean mixing bowl with a clean  whisk attachment beat the egg whites and 1/3 cup (65 grams) sugar together until soft peaks form.  Beat to medium peaks.  This took about 4 minutes in my mixer.

Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.

Spread evenly in the prepared pan and bake 13 to 15 minutes.  This is a little longer than normal, but the sponge should be a bit dry.

This may be made several months ahead, wrapped well and frozen.  Thaw at room temperature to use.

Sponge Cake

Combine all of the ingredients, stirring well.

Brush the sponge with the soak, using all of it.  Some will go through to the bottom of the sponge and that is fine.

Using a round cutter the size of the ring or glass, cut rounds from the sponge.  If your ring or glass is about 2&quot; as was mine, cut very close together (see photo) to ensure  you have enough.  You will need 2 rounds per tiramisu.

Coffee Rum Soak

Make sure the mascarpone is room temperature before starting.

Fit the mixer with the whisk attachment.  Beat the cream until fairly stiff.  Remove to another bowl.

Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.

Add the gelatin to the water in a very small bowl and stir to combine completely.

Add the room temperature mascarpone in thirds on low.  Combine completely.

Heat the gelatin in the microwave just until liquified.  Do not let it get really hot.  Add it to the mixer and beat it in until it is incorporated.

Fold in the whipped cream

Mascarpone Filling

Place one soaked round soaked side up in each container.

If using the size ring I did, fill with about 1/2 cup of mascarpone filling.  A #8 disher/scooper does a good job. Make sure the disher is leveled off.  For other sizes, you want about twice the filling as the soaked round - see the photo.

Place another round on top, soaked side down.   If using glasses, refrigerate the tiramisu.  If using rings, freeze them.

They will keep, well covered, in the freezer for a couple of months at this point.

Make the chocolate curls. Place a piece of parchment or waxed paper on the table.  Use a piece of chocolate that is about 1/3&quot; or more thick.  Using a vegetable peeler, &quot;peel&quot; the chocolate over the paper.  Refrigerate.

To release from the rings, place a tiramisu on the table and go around it with a blow dryer.  Push it out of the ring and place it on a parchment covered sheet pan.  Place back in the freezer.  If using glasses, skip this part and go to the next instruction.

In any case if they are in the rings, they should be frozen before proceeding.

Whip the cream and powdered sugar to fairly stiff peaks.  Place in a piping bag fitted with a #4 or #5 open star tip.  Pipe around the edge and in the middle of the tiramisus.

Decorate with the chocolate curls.  Refrigerate until serving.  These may be finished the day before if desired.

These will keep for several days in the refrigerator is covered.

Assembly

Luscious Pistachio Tiramisu Recipe (Tiramisu al Pistacchio) for National Tiramisu Day (20 Minutes, 8 Ingredients)

pistachio butter

ground pistachios (about 2/3 cup), divided

granulated sugar (about 3/4 cup)

(16 ounces) mascarpone

eggs (6 yolks plus 4 egg whites)

milk (about 2 cups)

almond extract or vanilla extract

ladyfingers

Tiramisu Easy Recipe

Mascarpone

Caster Sugar

Eggs (very fresh)

Coffee coffee

Prepare the coffee. You can either make it with a Moka pot (macchinetta del caffè) or you can use regular Nescafè, but in this case it needs to be quite strong - the bitter the better. As said before, the coffee will balance out the sweetness of the ladyfingers and the Mascarpone cream once finished. So don’t add any sugar to it, otherwise the Tiramisu will get too sweet!⁣⁣Let the coffee chill down before dipping the ladyfingers. You don't want to ruin the mascarpone cream with hot espresso-dipped ladyfingers.

Separate eggs' white and yolks in two different bowls. Using an electric mixer whisk together egg yolks and sugar until well blended, after about 4-5 minutes the mixture will get pretty creamy and it will double in size. Add Mascarpone and gently continue to whip until well combined. Doing this step gently is really the key for a fluffy mascarpone cream, because it can happen that the mascarpone looses its creamy consistence if whisked too strongly. So don't rush it. Start gently with an electric mixer whisk and continue with a spoon or a spatula.

In another bowl whip the egg whites with a pinch of salt until stiff peaks form (until they will look like whipped cream)⁣⁣.⁣⁣Add the whipped egg whites into the mascarpone mix stirring gently from bottom to top. After folding all the egg whites in, you will get to the final mascarpone cream mixture.

Layer the Tiramisu.  Spread few spoons of the mascarpone cream on the bottom of a baking dish. Dip each half of the ladyfingers in the coffee for not more than 1 second. Ladyfingers are very porous, therefore they soak up lots of liquid pretty quickly and they break easily if left inside the coffee for too long. So, dip the ladyfingers into the coffee quickly and place them onto the mascarpone layer. Spread them all over the mascarpone cream until you get to an even layer. You can break the ladyfingers in half if you need to fill in empty spaces. Spread half Mascarpone cream onto the ladyfingers' layer and continue until you finish all the ingredients⁣⁣. The tiramisu top layer should always be the mascarpone cream layer.

Dust Tiramisu's top layer with unsweetened cocoa powder and let it rest in the fridge for at least 5h - the longer the better (but not too long). You can dust the Tiramisu with cocoa also right before serving it.

This traditional tiramisu is the ultimate classic Italian dessert: rich, creamy, and perfectly balanced. Layers of espresso-soaked ladyfingers and velvety mascarpone cream come together for a light yet indulgent treat. A dusting of cocoa and espresso powder adds a finishing touch of elegance. Whether served at dinner parties or holidays, this make-ahead dessert delivers timeless flavor and impressive presentation with minimal effort.

The Best Tiramisu Recipe by Tasty

Marsala sweet wine, divided

oz mascarpone cheese, room temperature

heavy cream, cold

vanilla bean paste

½ cups brewed espresso, room temperature

ladyfingers (Savoiardi

(1-ounce) bittersweet chocolate bar

espresso powder

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Tasty

Fill a medium size saucepan with water to a depth of 2 inches. Bring to a simmer over medium heat. Place the egg yolks and sugar in a heatproof bowl large enough to fit atop the saucepan. Beat the mixture using a hand mixer on medium speed until the mixture is thick and pale yellow, about 4 minutes. Slowly drizzle in ¼ cup of the Marsala wine, beating on low speed until incorporated, about 2 minutes. Place the bowl over the simmering water in the saucepan. Continue to beat the mixture on low speed for 5–8 minutes, until the mixture thickens, becomes glossy, and reaches about 150°F (65°C). Remove from heat, and let the mixture cool to 115°F (46°C), about 5 minutes.

Add the mascarpone cheese to the cooled yolk mixture. Beat on low speed for about 3 minutes, or until smooth and fully combined. Let cool to room temperature, about 10 minutes. Set aside.

Beat the cold heavy cream and vanilla bean paste in a chilled bowl on medium speed until stiff peaks form, 3–5 minutes. Gently fold 2½ cups of the whipped cream into the cooled mascarpone mixture until smooth and creamy. (Set aside the remaining 1½ cups whipped cream in the refrigerator until ready to use.)

Stir together the brewed espresso and remaining ½ cup Marsala wine in a bowl. Dip each ladyfinger into the mixture for 2 seconds per side, working quickly to avoid oversoaking. Arrange 2 rows of soaked ladyfingers in the bottom of a square 9-inch springform pan, 8 ladyfingers per row. Spread one-third of the mascarpone filling evenly over the ladyfingers. Repeat the layering 2 times for a total of 3 layers. Smooth the top with an offset spatula.

Cover the tiramisu loosely with plastic wrap, and refrigerate at least 8 hours or up to 12 hours, until the flavors meld and the texture sets.

Release the springform ring from the pan, and remove the springform base. Transfer the reserved 1½ cups whipped cream to a piping bag fitted with a large plain piping tip. Starting at the top left corner of the tiramisu, squeeze the bag with even pressure, allowing a dollop of cream to form on the surface of the tiramisu. Once the desired dollop size has been made, stop squeezing, and lift the bag straight up to create a clean break. Repeat this process across the middle and bottom rows, until the entire tiramisu is covered. (There will be around 8–13 rows, but the amount can vary depending on the dollop size.)

Using a coarse grater, grate the chocolate bar evenly over the tiramisu to create a thin layer. Using a fine mesh strainer, dust the top with the espresso powder.

Cut the tiramisu into even squares using a sharp knife, wiping the knife clean between cuts for neat slices. Serve.

Tiramisu leftovers can be refrigerated in an airtight container for up to 3 days. To freeze, remove all toppings, and tightly wrap the tiramisu in a double layer of plastic wrap, followed by aluminum foil. Store in the freezer for up to 3 months. To thaw, place the frozen tiramisu in the refrigerator for 6–12 hours (depending on the size), and add fresh whipped cream, grated chocolate, and espresso powder just before serving.

https://vid.tasty.co/mediaconvert/output/391051/Standalone/1764979621_landscape_480.mp4

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Top 7 italian tiramisu recipes from across the web

The most viewed italian tiramisu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiramisu Authentic Italian Recipe

Easy Tiramisu Recipe

Classic Tiramisu Recipe

Individual Italian Tiramisu

Luscious Pistachio Tiramisu Recipe ...

Tiramisu Easy Recipe

The Best Tiramisu Recipe by Tasty

The most viewed italian tiramisu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine