How to make Tiramisu

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Tiramisu is a much loved Italian dessert. But do you know how to make tiramisu at home? Follow my recipe for delicious restaurant results.

This classic Italian dessert layers coffee dipped savoiardi (also known as Lady Fingers) and a wonderful mascarpone filling with no raw egg!

What is an authentic Tiramisu recipe?

A Tiramisu recipe did not appear in cookbooks until the 1960’s. Its exact origins are not known and there is some dispute about this. The original recipe only contained savoiardi, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor. Notice that there is neither whipped egg white nor cream included in the original recipe.

There are many different versions of tiramisu and many cooks saying they make the recipe the traditional way.

What is so special about this version?

Have you avoided making tiramisu because it contains raw eggs? Then this is the recipe for you. This version cooks egg yolks, sugar and Marsala gently over a bain marie (pot of simmering water). This cooked egg yolk mixture is mixed with mascarpone and cream to make a tasty filling. I won’t lie to you – there are a few steps to this dessert and making the zabaglione can be tricky but when you taste the results you won’t be sorry.

The bonus is that this recipe actually has another recipe within it. This cooked egg yolk mixture is really just another Italian dessert, Zabaglione. Zabaglione can be served with sweet cookies like savoiardi or fresh fruit such as strawberries.

Does this recipe contain alcohol?

Yes, this recipe contains Marsala and a little dark rum. The rum can be omitted as it is used in the coffee dip however the Marsala really does boost the flavour of this dessert. It is possible to reduce the amount of Marsala by half if you find it is too strong. I personally wouldn’t recommend this. 😉

Tiramisu Ingredients.

The ingredients for my recipe don’t differ so much to the original. All you will need is-

• strong coffee
• sugar
• egg yolks
• mascarpone
• cream
• savoiardi

Plus Marsala and a little dark rum.

A few extra tips to achieve perfect results every time.

Coffee is an important part of this dessert. If you have a coffee machine or moka pot you can brew your own however instant espresso powder can be substituted. Just use two teaspoons in 1 1/2 cups of hot water to make the required amount of strong coffee.

Also be sure to use crunchy savoiardi for this recipe. If you have trouble finding them you can make your own using my recipe.

How to make zabaglione.

1. Put the egg yolks in a glass/ heatproof bowl or the top of a double boiler(photo 1). Whisk lightly until combined (photo 2). Whisk in the sugar and Marsala.
2. Place the bowl or top of double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water (photo 3).
3. Whisk continuously until the mixtures thickens and becomes pale and creamy. This will take approximately 8-10 minutes. Be careful not to make scrambled Marsala eggs. If necessary , take the bowl off the heat every so often if you think it’s getting too hot.
4. Once the zabaglione is ready, cool it down quickly so that it doesn’t keep cooking. I do this by have a bowl ready with a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature (photo 4).

How to make Tiramisu.

First make the make the coffee dip by dissolving sugar in hot coffee. Add Marsala. Then set aside to cool.

Then make the Mascarpone filling.

1. Whisk the cream either by hand or with an electric mixer until soft peaks form. (photo 5)
2. Mix in the mascarpone. Don’t over beat because mascarpone can split.
3. Fold in the zabaglione.

Now assemble the Tiramisu.

1. Briefly dip half of the savoardi in the coffee one at a time and place them in one layer in a 20cm x 20cm x 5cm (8in x 8in x 2in) pan. Be careful not to let the savoiardi soak because they will fall apart. (photo 6)
2. This should make one complete layer. If not add more.
3. Spread half of the mascarpone filling over the first layer of savoiardi. (photo 7)
4. Repeat dipping and layering with the remaining savoiardi and mascarpone filling. (photo 8)
5. Sift cocoa powder over the tiramisu.
6. Refrigerate for 6 hours or better still overnight for the flavours to combine and the filling to set.

Can this recipe be made in advance?

Actually this recipe is BEST made in advance. Allowing tiramisu to set overnight ensures the flavours mellow and develop. In fact it can be made and stored in the refrigerator for two days prior to serving. Leftovers should be eaten within 5-7 days but can also be frozen – check out my tips below.

Is this recipe gluten free?

Choose gluten free savoiardi (lady fingers) for a gluten free dessert that everyone can enjoy!

What to do with leftover egg whites.

This recipe only uses egg yolks so you will be left with 4 egg whites. Did you know that egg white freeze very well? Buy small disposable containers to freeze egg white. Or freeze in clip seal bags. Be sure to mark how many egg whites in each container.

I collect egg whites in the freezer for use in recipes that require whites only such as this my classic Pavlova recipe, Lemon Macarons or my Italian Meringue Buttercream.

Can I use the egg whites in this recipe?

You can use the leftover egg whites instead of cream for the Mascarpone Filling which will create a light rather than rich dessert. This is how:-

1. Substitute 4 egg whites and a pinch of salt for the cream.
2. Whisk egg whites and salt until soft peaks.
3. Mix mascarpone with zabaglione.
4. Fold egg whites gently into mascarpone mixture so as not to deflate the egg whites.
5. Use as per the recipe.

Remember that then this tiramisu will contain raw egg.

Can Tiramisu be frozen?

Yes, tiramisu freezes perfectly! Cover the top with non stick paper then double-wrap well with plastic wrap. Tiramisu can be frozen for 3 months.  Defrost in the refrigerator.

Actually, on hot days tiramisu is delicious eaten as a frozen dessert!

This Tiramisu is a recipe I have been making for many years and is much loved by my family. I think you will love it as much as we do.

Baci,

Did you like this Italian dessert? Here’s a few more you may enjoy.

Nutella Panna Cotta
Italian Chocolate Pudding
Strawberry Crostata
Coconut Panna Cotta with Strawberries from A Baking Journey
Italian Affogato from It’s Not Complicated

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Tiramisu

Tiramisu is a much loved Italian dessert. But do you know how to make tiramisu at home? Follow my recipe for delicious restaurant results. This classic Italian dessert layers coffee dipped savoiardi (also known as Lady Fingers) and a wonderful mascarpone filling with no raw egg!

5 from 6 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 10 minutes

cooling zabaglione: 10 minutes

Total Time: 40 minutes

Servings:12 servings

Author: Marcellina

Ingredients

• 1 ½ cups strong coffee1 ½ cups strong coffee
• 2 tablespoons dark rum2 tablespoons dark rum
• 2 tablespoons sugar2 tablespoons sugar
• 4 egg yolks4 egg yolks
• ½ cup sugar½ cup sugar
• ½ cup Marsala½ cup Marsala
• 500 g mascarpone500 g mascarpone
• 1 cup cream1 cup cream
• 200 grams savoiardi approx. 24 or enough for two layers in the pan200 grams savoiardi approx. 24 or enough for two layers in the pan
• 1 tablespoon cocoa powder1 tablespoon cocoa powder

Metric - US Customary

Instructions

To prepare the coffee dip

• In a shallow dish pour coffee. Add sugar and rum. Stir until dissolved. Set aside to cool

Make the zabaglione

• Put the egg yolks and sugar in a glass/ heatproof bowl or the top of a double boiler. Whisk lightly until combined. Whisk in the Marsala.
• Place the bowl or top of double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water.
• Whisk continuously until the mixtures thickens and becomes pale and creamy. This will take approximately 10 minutes. Be careful not to make scrambled Marsala eggs. If necessary , take the bowl off the heat every so often if you think it’s getting too hot.
• Once the zabaglione is ready, cool it down quickly so that it doesn’t keep cooking. I do this by have a bowl ready with a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature.

To make the Mascarpone filling

• Whisk the cream either by hand or with an electric mixer until soft peaks form.
• Mix in the mascarpone. Don’t over beat because mascarpone can split.
• Fold in the zabaglione.

To make Tiramisu

• Briefly dip half of the savoardi in the coffee one at a time and place them in one layer in a 20cm x 20cm x 5cm (8in x 8in x 2in) pan. Be careful not to let the savoiard soak because they will fall apart.
• This should make one complete layer. If not add more.
• Spread half of the mascarpone filling over the first layer of savoiardi.
• Repeat dipping and layering with the remaining savoiardi and mascarpone filling.
• Sift cocoa powder over the tiramisu.
• Refrigerate for 6 hours or better still overnight for the flavours to combine and the filling to set.

Notes

This dessert is best made the day before but can be made even 2 days before. It will  keep for at least 5 days in the refrigerator.

Tiramisu can be frozen for 3 months. Place a layer of non stick paper over the top then wrap well in plastic wrap. Defrost in the refrigerator. On hot days tiramisu is delicious eaten as a frozen dessert.

Method using egg white instead of cream for the Mascarpone Filling
Substitute 4 egg whites and a pinch of salt for the cream.
Mix mascarpone with zabaglione.
Whisk egg white and salt until soft peaks.
Fold egg whites gently into mascarpone mixture so as not to deflate the egg whites.
Use as per the recipe

Nutrition

Calories: 399kcal | Carbohydrates: 23g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 171mg | Sodium: 60mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1054IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

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Thank you for sharing!