Italian tiramisu is without a doubt one of the most enjoyed Italian desserts across the globe and also happens to be my favourite, I’ve worked hard to perfect the recipe and after many requests, this version is made with pasturised eggs to avoid using them raw. This melt-in-your-mouth, authentic dessert is layered with rich mascarpone cream filling in between two layers of delicate sponge cake-like biscuits coated in Italian coffee…with some added cocoa and your favorite chocolate grated throughout.
The translation for tiramisu is “pick me up”, and after devouring a slice (or a few), the hit of chocolate and coffee will definitely have you feeling perky!
5 Free-range extra-large eggs
1 packet Italian Savoiardi (Lady Fingers) biscuits
500g/17.6oz mascarpone cheese (typically 2 tubs)
3-5 Tbsp white sugar
700 ml/3 cups Italian coffee
A few squares of roasted almond dark chocolate (optional)
Pyrex/tray approx 9×13 inch size
2 medium mixing bowls
1 medium-size pot
Knife (to cut tiramisu)
- This Italian Tiramisu has absolutely no alcohol, making what I consider a tastier dessert. Separate the egg yolks and egg whites into two mixing bowls to get started.
Vincenzo’s Plate Tip: Make sure to wash your hands after separating the raw eggs for the Italian tiramisu.
- Next, we are going to pasteurize the eggs. Heat water until it begins to boil in a pot, then switch off the heat. (The steam from this will help heat the eggs!)
- Start with placing the bowl of yolks on top of the pot and use a hand mixer to gently whisk them until they reach maximum 60°C/140°F (about 1-2 minutes). Use a thermometer to get the most accurate temperature.
Vincenzo’s Plate Tip: Avoid heating the eggs over 60°C as they will start to cook through!
- Remove the bowl from the pot and add five tablespoons of white sugar to then continue mixing until light and frothy.
- Now, heat the egg whites over the hot water until you get stiff peaks.
- Add the mascarpone into the yolks and mix until you get a beautiful thick cream for the Italian tiramisu.
- Fold in the egg whites gently with a spatula to keep them from deflating.
- Next dip the Savoiardi biscuits (Lady fingers) in the cold coffee. Submerge each biscuit in the coffee for three seconds, letting the excess drip off.
Vincenzo’s Plate Tip: Use cold coffee to keep the biscuit from breaking while making Italian tiramisu.
- Add the dipped biscuits to the bottom of the pyrex pan with the sugar side down.
- Repeat until there is a single layer of biscuits in the baking dish; squish them in slightly if needed.
- Pour a thin layer of the mascarpone cream mixture on top, spreading with a spatula from corner to corner.
Vincenzo’s Plate Tip: I like to sweeten the Italian tiramisu by grating dark chocolate on the mascarpone layer; add as much as you want!
- Sift cocoa powder on top of the chocolate shavings, then repeat the layers, lining up the second layer of biscuits with the first.
- Break apart the rest of the chocolate for a topping for the Italian tiramisu, then sift the cocoa powder, covering the whole top of the Italian tiramisu.
- Cover with cling wrap and set in the fridge for four hours minimum – overnight will give you even better results.
How to Serve:
Time for the best part, serving (and eating) this Italian tiramisu. Add a slice of tiramisu to a serving plate, making it as big as you want!
Then, sift powdered sugar around the outside of this beautiful dessert. Sprinkle cocoa powder for the final touch and enjoy the creamy, rich layers as you take each bite of this incredible dessert.
E ora si mangia, Vincenzo’s Plate… Enjoy!
Here you can find 2 more Tiramisu versions you MUST try:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate