Get ready to taste the best tiramisu recipe you have ever tried. This classic Italian dessert is creamy, coffee-soaked heaven on a plate.
Tiramisu translates to “pick me up”, and that’s exactly what it does! Born in the Northen Italian region of Veneto, Italy, it’s now one of the most loved desserts around the world. Each spoonful is a beautiful balance of bold espresso, feathery mascarpone cream, and delicate ladyfinger layers that combine to melt in your mouth.
The best part? There’s no baking. Just assemble the layers, allow it to set, and serve!
In this Tiramisu recipe, I’ll show you the secrets to making a silky-smooth mascarpone mixture and how to layer it perfectly. My version has no alcohol and uses raw eggs for the richest flavor, but don’t worry, I’ll also show you a simple way to make them safe without using the bain-marie or double boiler method.
There are many tiramisu recipes out there, but this one is simple, authentic, made the Italian way (no whipped cream or heavy cream added) and has been tested multiple times! It’s fun to prepare, even better the next day, and guaranteed to make everyone at the table swoon.
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The Best Tiramisu Recipe
Only the Best Biscuits Will Do
Not all Savoiardi are created equal. I only recommend two brands for this dish: Vincenzovo or Balocco. They hold their shape beautifully and soak up just the right amount of coffee.
Check the texture of your Mascarpone
Mascarpone should be thick, rich, and creamy, not watery. If you see liquid in the tub, it’s not a good sign. I trust Zanetti or Polenghi, which appear to be easy to access in most countries as they are stocked globally.
Espresso Yourself!
Coffee is the heart and soul of tiramisu. Use a strong Italian espresso made in a moka pot for the real deal. Instant coffee just does not work as substitute, and you’ll miss the depth and aroma that make this dessert irresistible. Always let your coffee cool to room temperature before dipping, or your biscuits will turn to mush.
Prefer a little bit if liquor?
I prefer my tiramisu without liquor because not everyone enjoys it and honestly, it’s perfect as it is. But if you want that boozy kick, use Amaretto, Frangelico, or Marsala wine. Just mix a splash into your coffee before dipping the biscuits. I wouldn’t recommend too much, or it will overpower everything else.
Choose Fresh Eggs
Use the best quality eggs you can find. The eggs bring richness and structure to the cream. In Italy, many chefs skip pasteurizing and simply whip the eggs well with an electric mixer until they’re thick and warm. This process helps make them safe to eat while keeping that light, airy texture we love.
Sugar Side Down
When layering, always place the biscuits sugar side down. That side is a little firmer, so when it touches the coffee, it softens perfectly without collapsing. Dip each biscuit for about 3 seconds. If you want firmer tiramisu, dip it for just 2 seconds.
Be Generous With Cocoa
When it comes to cocoa, don’t be shy. Dust it over every inch so it hugs each layer with a rich chocolate flavor. The bitterness of good cocoa balances the sweetness of the cream.
Plan Your Layers
Before you start, plan your layers to make sure you have enough mascarpone cream to cover the top. The final layer deserves the most love and the thickest coating of cream. A smooth, creamy top not only looks beautiful but locks in all the flavors while your tiramisu chills.
Chill Longer for the Perfect Result
Tiramisu needs time to rest in the refrigerator, so don’t serve it up right away. Let it chill overnight. This quiet time allows the cream to soak up the cocoa and coffee flavours, giving your tiramisu that elegant, set texture and a rich taste. It’s worth the wait, I promise.
How to Serve The Best Tiramisu Recipe
Always keep your tiramisu chilled until it is time to serve. When you are ready, take a flat plate and dust it lightly with icing sugar and a little cocoa powder for added garnish and to enhance the classic look.
Use a butter knife to cut your desired portion. Wipe the knife clean with a damp tissue after each cut so your layers stay neat. Gently lift each slice with a flat spatula and place it on the serving plate. Cleaning the knife and spatula between servings keeps the presentation beautiful and the layers perfect.
For the final touch, dust each slice with a little extra cocoa powder before serving.
Best Tiramisu Recipe
Print Recipe
Equipment
- 2 Large mixing bowls
- Electric hand mixer/ stand mixer
- Spatula
- 9 × 13 inch / 23 × 33 cm Pyrex or similar tray
- Sieve
- Plastic wrap
Ingredients
- 1 packet of Savoiardi biscuits, recommended: Matilde Vicenzi
- 500 g / 17.6 oz mascarpone cheese, 1 tub
- 5 large eggs
- 5 tbsp white sugar
- Cocoa powder, for dusting
- 3 Moka pot Italian espresso coffee
Instructions
Making mascarpone cream
- Separate the egg yolks and egg whites into two clean mixing bowls.
- Wash your hands, then use an electric mixer (or stand mixer) to beat the yolks on medium speed. After about 20 seconds, increase to high speed and keep whisking until they start to look pale and creamy.
- Add one tablespoon of sugar to the yolks and continue mixing until the bubbles disappear and the mixture thickens. Scrape the sides and bottom of the bowl as you go so everything blends evenly.
- Add the mascarpone to the egg yolk mixture and mix gently on medium speed, then a little faster until the texture becomes smooth and velvety. Set aside.
- In the second large bowl where we placed the egg whites, start beating them on medium speed until they become foamy. Add the sugar (gradually) one tablespoon at a time (four tablespoons in total), mixing well after each addition. Then increase the speed to high and continue for about two minutes until you get a creamy, glossy texture but not overly bubbly.
- Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Take your time and move slowly so the cream stays light and fluffy. Your mascarpone cream is now ready to use.
Assembling the Tiramisu
- If you like, wear gloves for easier handling. Dip each Savoiardi biscuit flat into the espresso mixture for about three seconds total, making sure both sides are soaked but not soggy. Place each biscuit sugar-side down in the tray.
- Continue until the bottom of your tray is completely covered, filling in any gaps with small biscuit pieces.
- Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly from corner to corner.
- Sift cocoa powder evenly over the cream until it is completely covered.
- Repeat the process with another layer of biscuits, placing them in the same direction as the first. Then repeat steps 3 and 4 until tray is full.
- For the final layer, dip the biscuits again, spread the remaining cream on top, and give the tray a gentle shake to help everything settle and to create smooth, even layers. Finish with a rich dusting of cocoa powder until no white is showing.
- Cover with plastic wrap and refrigerate overnight. This resting time allows the flavors to come together and the whole dish to set beautifully.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you enjoyed The Best Tiramisu recipe, you will surely enjoy these variations too:
- LIMONCELLO TIRAMISU– This creamy Limoncello Tiramisu is a refreshing spin on the classic, blending sweet mascarpone with the vibrant zest of lemons.
- TIRAMISU WITH MANGO – a tropical twist on the Italian classic, layering luscious mascarpone cream with juicy mango and espresso-soaked ladyfingers for creamy, fruity, and chocolatey notes that taste like sunshine in every bite.
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