Tiramisu is luxurious, fancy-feeling dessert that’s secretly no-bake, make-ahead, and takes just 30 minutes of hands on time. Learn to make the Italian classic with this traditional Tiramisu recipe.
Tiramisu is a classic Italian coffee-flavored dessert. It has many of the same creamy, chocolatey notes of other Italian classics like Cannoli and Cassata Cake. It’s made by layering coffee-soaked ladyfinger cookies, creamy mascarpone cheese, and eggs whipped with sugar. Sometimes the cookies are also soaked in coffee liquor or rum, and everything is finished with a dusting of cocoa powder
In the recent past, tiramisu was so widespread that it undeservedly gained a reputation as a restaurant cliché. But the humble, homemade classic is anything but! Rather, it’s a genius dessert that has withstood the test of time; one that will never disappear or disappoint.
The mascarpone cream is made like a mousse, first creaming the egg yolks and mascarpone cheese and lightening the mixture with airy whipped egg whites. The crisp ladyfingers soften to a light sponge cake texture, complementing the mascarpone cream with bittersweet bites of coffee-flavored cake.
Tiramisu may be a rich dessert, but enjoying life and special treats every so often is as much a part of the Mediterranean diet as wholesome meals. It’s a no-bake, easy dessert to make ahead for a festive dinner with family and friends. I make it the night before, chill it in the fridge, and forget about it until it’s time to make a show of dusting it with cocoa powder right at the table.
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History of Tiramisu
Tiramisu is from Italy, but where exactly in Italy is up for debate. Its name comes from the phrase tirami su, meaning “pick me up” or “cheer me up.”
The original tiramisu likely originates from Treviso in Veneto. But, as with most worthwhile recipes, there is an ongoing feud over its invention. In this case, Veneto and the neighboring region of Friuli-Venezia Giulia are battling for their claim over the creamy Italian treat.
Most point to the restaurant Le Becchiere in Treviso as the creator in the 1970s, but its origins may not be so clear-cut. Claims date back to the 1800s citing tiramisu as an evolution of other similar desserts.
What is in Tiramisu?
With this easy tiramisu recipe’s short ingredient list, focus on the quality of the ingredients. Use good coffee and find high-quality mascarpone and ladyfinger cookies. Here’s what you’ll need:
- Eggs: Traditional tiramisu is made with eggs and without whipped cream. The yolks add richness while the whipped whites make the cream light and airy.
- Sugar: The ladyfinger cookies add plenty of sweetness, so I only use a touch of granulated sugar in the filling to help whip the egg yolks.
- Mascarpone cheese: Mascarpone is like an Italian cream cheese but not as tangy. Instead, it’s luscious, creamy, rich, and lightly sweet.
- Coffee: Use strong coffee, not necessarily espresso (See “Best Coffee” below for suggestions). You can use a moka pot, coffee pod machine, brew a strong batch in an automatic drip machine, or use quality instant espresso powder.
- Liquor: It’s hard to say which is the most traditional, as almost every recipe calls for a different liquor. I like dark rum, but Marsala wine, amaretto, brandy, and Grand Marnier are also common. Skip it for an alcohol-free version.
- Ladyfinger cookies: Ladyfingers, or Savoiardi in Italian, are dry sponge cake cookies. Their sponge-like structure soaks up the coffee, softening the cookies into fluffy cake pieces in the tiramisu. Don’t soak them too long or they’ll be soggy.
- Cocoa powder: While it’s technically a garnish, the color hints at the coffee flavor within and the bitter chocolate flavor complements the creamy mascarpone and coffee.
Best Coffee for This Tiramisu Recipe
The best coffee for tiramisu is simply a very strong cup of coffee with a pleasant flavor, be it espresso, brewed coffee, or instant coffee.
Most tiramisu recipes call for espresso, but most of us don’t have an espresso machine at home. While you could ask your nearest coffee shop to make 1/2 cup worth of espresso shots for you, I just brew an extra strong batch at home with my regular coffee maker or use a good quality espresso powder.
Most households in Italy have a moka pot and the rich, espresso-like coffee it makes works perfectly in tiramisu. If you have a pod machine, you can use as many espresso pods as it takes to brew 1/2 cup. When I use espresso powder, I dissolve 2 tablespoons into 1/2 cup of hot water.
How to Make Tiramisu
Tiramisu is a no-bake, make-ahead dessert that comes together in just 30 minutes. Because it should chill for at least 6 hours before serving, I like to make it the night before. Here’s how to make it:
- Beat the egg whites to stiff peaks. Separate 4 eggs, putting the whites in one large mixing bowl and the yolks into a second large mixing bowl. Use a hand mixer on medium-high speed to whip the egg whites until stiff peaks form (when you pull up on the mixer the eggs hold their shape), about 4 minutes. Set aside.
- Whip the egg yolks and sugar: In another large mixing bowl, whip the egg yolks and 1/4 cup (50g) granulated sugar on medium-high speed until tripled in volume and pale yellow, about 4 minutes.
- Add the mascarpone and egg whites: To the yolk mixture add 2 cups (454g) mascarpone. Beat on medium-low speed until smooth. Add the beaten egg whites and gently fold with a rubber spatula until just combined, being careful not to deflate all the air.
- Assemble the tiramisu: Add 1/2 cup (120ml) strong coffee or espresso to a wide shallow bowl. Optionally, stir in 1 to 2 tablespoons dark rum, amaretto, or brandy. Working one cookie at a time, dip half of the ladyfingers in the coffee, about 1/2-second per side, and arrange in a single layer in an 11×7-inch or 9×9-inch pan.
- Layer. Spread half of the mascarpone mixture over the ladyfingers. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream. Spread the rest of the mascarpone cream over the top.
- Chill: Cover the pan and refrigerate for at least 6 hours, preferably overnight.
- Serve: Dust the top of the tiramisu generously with cocoa powder, slice, and serve.
Are Raw Eggs Safe to Eat?
Traditional tiramisu uses raw eggs. There is some risk, but it is generally not an issue for most people. However, those with compromised immune systems, pregnant women, young children, or older adults are often advised to avoid raw eggs due to the risk of salmonella.
If you want to avoid using raw eggs, you can either use pasteurized eggs or replace the eggs with whipped cream. To make an eggless tiramisu:
- Omit the eggs.
- Reduce the mascarpone to 1 cup (227g). Add 1 1/2 cups of heavy cream.
- In a large mixing bowl with a hand mixer, beat the mascarpone cheese and sugar on medium-low speed until combined and smooth, about 1 minute.
- Pour in the heavy cream and beat on low speed until combined.
- Increase the speed to medium-high and continue to beat until stiff peaks form. Continue the recipe, starting at “Assemble the tiramisu.“
What to Serve with Tiramisu
Because of the caffeine in tiramisu, I prefer to serve it after a festive lunch, like comforting Italian Meatballs or Manicotti, rather than after dinner. It’s just as good with decaf coffee if you do plan on serving it later in the evening.
Serve slices or rustic spoonfuls of tiramisu with a handful of fresh berries, or a sprinkling of chocolate shavings. A cup of coffee or an espresso drink is a natural pairing. I also like it with a Carajillo (Spiked Coffee), which uses the same liquor used in the tiramisu.
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Tiramisu
Equipment
- 11×7-inch or 9×9-inch pan
Ingredients
- 4 large eggs
- 1/4 cup (50g) granulated sugar
- 2 cups (454g) mascarpone cheese
- 1/2 cup (120ml) strong coffee or espresso (see note)
- 1 to 2 tablespoons dark rum amaretto, or brandy (optional)
- 24 (200g) store-bought ladyfinger cookies
- Cocoa powder, for dusting
Instructions
- Beat the egg whites to stiff peaks. Separate the egg whites and egg yolks into two large mixing bowls. Use a hand mixer in medium-high speed to whip the egg whites until stiff peaks form (when you pull up on the mixer the eggs hold their shape), about 4 minutes. Set aside.
- Whip the egg yolks and sugar. Add the sugar to the bowl with the egg yolks. Whip on medium-high speed until tripled in volume and pale yellow, about 4 minutes.
- Combine. To the yolk mixture, add the mascarpone and beat on medium-low speed until smooth. Add the egg whites and gently fold with a rubber spatula until just combined, being careful not to deflate the air.
- Assemble the tiramisu: Add the coffee to a wide shallow bowl. Optionally, stir in the liquor. Working one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2-second per side, and arrange in a single layer in an 11×7-inch or 9×9-inch pan. Spread half of the mascarpone mixture over the ladyfingers.
- Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream. Spread the remaining mascarpone cream over the top.
- Chill: Cover the pan and refrigerate for at least 6 hours, preferably overnight.
- Serve: Dust the top of the tiramisu generously with cocoa powder, slice, and serve.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Storage: Cover and store in the refrigerator for 2 to 3 days.
- Best coffee to use: Most tiramisu recipes call for espresso, but most of us don’t have an espresso machine at home. While you could ask your nearest coffee shop to make 1/2 cup worth of espresso shots for you, I just brew an extra strong batch at home with my regular coffee maker or use a good quality espresso powder. Most households in Italy have a moka pot and the rich, espresso-like coffee it makes works perfectly in tiramisu. If you have a pod machine, you can use as many espresso pods as it takes to brew 1/2 cup. When I use espresso powder, I dissolve 2 tablespoons into 1/2 cup of hot water.
Nutrition
The Mediterranean Dish: Simply Dinner
125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from New York Times Bestselling Author Suzy Karadsheh
