Italian Tiramisu

Italian Tiramisu is a much loved 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 Italian 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.

Why you’ll love this recipe

Have you avoided making Italian 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 my sponge fingers or fresh fruit such as strawberries.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients notes and variation

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

• strong coffee
• sugar
• egg yolks
• mascarpone
• cream
• savoiardi
• marsala
• dark rum

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 Italian tiramisu will contain raw egg.

Otherwise, use leftover egg whites to make my delicious egg white frittata.

Instructions

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 Coffee dip

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

How to make 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.

How to assemble the Italian Tiramisu

1. Briefly dip half of the savoiardi 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.

Tips for success

Coffee is an important part of Italian Tiramisu. 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 ½ 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 for sponge fingers.

FAQ’s

This Italian 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.

More Italian desserts

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

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Italian Tiramisu recipe

Italian Tiramisu is a much loved 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 8 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 coffee
• ▢ 2 tablespoons dark rum
• ▢ 2 tablespoons sugar
• ▢ 4 egg yolks
• ▢ ½ cup sugar
• ▢ ½ cup Marsala
• ▢ 2 cups mascarpone
• ▢ 1 cup cream
• ▢ 24 savoiardi or enough for two layers in the pan
• ▢ 1 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 Italian 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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