How to Make Italian Tiramisu
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. Moreover, 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.
Additionally, 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!
Watche the Italian Tiramisu video recipe:
How To Make Italian Tiramisu Like an Italian
Vincenzo’s Top Tips To Make Italian Tiramisu
Wash it!
Make sure to wash your hands after separating the raw eggs for the Italian tiramisu.
Watch out for the temperature
Avoid heating the eggs over 60°C as they will start to cook through!
A great help away from breaking!
Use cold coffee to keep the biscuit from breaking while making Italian tiramisu
Italian Tiramisu
Equipment
- Pyrex/tray approx 9x13 inch size
- 2 Medium mixing bowls
- Medium size pot
- Cooking thermometer
- Hand mixer
- Spatula
- Chocolate shaver
- Small sifter
- knife to cut tiramisu
- Plastic wrap
Ingredients
- 5 Extra-large eggs Free-range
- 1 packet Italian Savoiardi Lady Fingers biscuits
- 500 grams Mascarpone cheese 17.6oz. Typically 2 tubs
- 3-5 tbsp White sugar
- 700 ml Italian coffee 3 cups
- Cocoa powder
- Icing sugar
- A few squares of roasted almond dark chocolate optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Italian Tiramisu
Time for the best part, serving (and eating) this 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.
After selecting the plate and cutting a slice of the tiramisu, add a generous amount of powdered sugar around the edges of the dessert by using a sieve. This will add an elegant touch to the tiramisu while also balancing the sweetness of the mascarpone cream.
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
https://www.instagram.com/p/B9dtZPwgBWt/?utm_source=ig_web_copy_link
The best tiramisu i’ve ever had
I’m thrilled to hear that you enjoyed the tiramisu. It’s always great to hear positive feedback. If you have any questions or want to try any of my other recipes, feel free to let me know.
Made this for the first time forChristmas, the family loved it. Thank you for the recipe.
Christmas wouldn’t be the same without a taste of Italy, and I’m thrilled your recipe brought a little piece of that feeling to your table. I’m so happy you and your family enjoyed it! Happy holidays.
Hi Vincenzo, can I use honey or agave instead of sugar for the recipe? Thank you
Ciao! Absolutely, you can use honey or agave as a substitute for sugar in the recipe. Both are great alternatives if you’re looking for a natural sweetener. Just keep in mind that they’re a bit sweeter than sugar, so you might want to use a little less. Let me know how it turns out!
Ciao e grazie. I will let you know how it turns out 🙂
I can’t wait! Happy cooking! 🙂
Ciao Vincenzo,
We tried honey but our cream got harden, T_T, maybe because of the honey?
We will try your raw original recipe with some pasteurized eggs next time 🙂
Thank you for giving the recipe a try; sorry to hear things didn’t go well! Going with the original recipe sounds like a great plan, and using pasteurized eggs is a smart choice for safety. Can’t wait to hear how it turns out! Good luck!
There are a couple of differences between the written instructions and your video. In the video you put sugar in the egg whites and didn’t pasturize the eggs. Want to try this but have never pasteurized eggs before. Is this absolutely necessary.
Looks delicious.
Thanks
Ciao Simone! Thank you for letting me know about the inconsistencies. We’ll review both video and written recipe. We will make the necessary updates to ensure they match and are clear for everyone.
Regarding the pasteurization of eggs, it’s not absolutely necessary but recommended for safety, particularly for those at risk of foodborne illnesses. If you’ve never pasteurized eggs before, I’ve demonstrated how to do this in my video. You can watch it here: https://www.youtube.com/watch?v=zHC8vRKCnns&t=179s
If you prefer a recipe without egg pasteurization, check out my other Tiramisu recipe here: https://www.vincenzosplate.com/authentic-tiramisu/
Alternatively, if you want to completely skip the eggs, I have another option for you here https://www.vincenzosplate.com/tiramisu/
I hope these options help, and thank you for your interest in the recipe. It looks delicious indeed, and I hope you enjoy making it as much as I do!
Thank you so much. It was delicious everybody loved it. Definitely a keeper!
Ciao Simone! Thank you for the kind words and continued support. Delighted everyone enjoyed our Tiramisù. Let me know what recipe are you going to try next.