Tiramisu is a traditional Italian dessert in which layers of ladyfingers soaked in coffee alternate with layers of whipped fluffy mascarpone-eggs custard. It is then topped with unsweetened cocoa powder. The simple recipe is made the same way my grandmother made it, and I have received compliments from family and friends over the years. It is a no-bake dessert, ideal to make in the summer season.

Why you will love it

– Easy to prepare and very tasty, you can make it ahead.
– It is one of the most iconic Italian desserts.
– You’ll make it again and again, and it’s very versatile – read on!

What is Tiramisu?

Tiramisu literally means “pick-me-up”… and that’s mostly because of the two caffeinated ingredients – a strong dark coffee and the sharp cocoa powder – which, along with the sugar, help to put a smile on your face.

I must confess that tiramisu is a dessert very close to my heart, having originated in Veneto, in the city of Treviso in the 70s’at the restaurant Le Beccherie. It is a simple recipe that contains very strong flavors and is ideal for all those moments when you need a bite of pleasure that makes you happy and full of energy. An authentic tiramisu contains at least 2 main layers and it is made with raw eggs.

Traditional Tiramisu Ingredients

You only need a few ingredients to prepare this dessert, but the combination and quality of these ingredients is crucial for a good result.

First of all, you need coffee: I like to make espresso, usually, I prepare 4 cups with my classic Italian moka pot. I add 2 teaspoons of sugar and a little rum. You can also use decaffeinated coffee, especially if you serve it to children.

Do I need to use liquor?

The traditional recipe calls for brandy or rum. I use brandy, but you can also use golden or dark rum, or amaretto. You can also leave it out if you have children eating this dessert, or if your guests do not drink alcohol. If you like, you can add some more syrup, such as vanilla or chocolate syrup, but in general, I recommend just using the coffee.

What are ladyfingers?

Ladyfingers are a type of dry, sweet, egg-based sponge cake battered into stripes and baked. They are then dry to reach the consistency of a biscuit. In Italy they are known as Savoiardi and were the preferred cookie of the Royal Savoy family.

They are the perfect cookie for tiramisù as their airy texture soaks up the coffee without softening too much. Be sure to buy a good brand, preferably Italian. I always opt for this brand, which stands for quality and is available at many online retailers and also at Eataly.

What is Mascarpone?

It is an Italian cheese that is similar to cream cheese. Its origin is in the Lombardy region of Italy. I usually use it in cream-based desserts, to enrich a risotto, and to cook creamy pasta.

It’s one of the main ingredients in tiramisù, and since it has twice as much fat as cream cheese, it gives the custard a creamy, velvety, fluffy texture. Buy it plain, there are ready-made versions but they contain a lot of sugar and a good tiramisu is never too sweet.

The remaining ingredients are sugar, eggs, which should be fresh, and unsweetened cocoa powder.

How to prepare tiramisù

To prepare traditional tiramisu, first, make the coffee, add sugar and brandy, if necessary, and let it cool.
Now carefully separate the egg whites from the yolks, remembering that the whites must not contain any traces of egg yolks.

Then whip the egg yolks with a hand mixer, slowly drizzling in the sugar. Once the mixture is clear and fluffy, you can add the mascarpone cheese a little at a time to prevent grains from forming.

When all the cheese is incorporated, you will have a thick and compact cream; set it aside. Now, in a new bowl, beat the egg whites until they form stiff peaks.

Add the remaining mascarpone and egg custard cream a little at a time, stirring gently from the bottom to the top.
Dip the finished ladyfingers in the cooled coffee for a few moments and place in a 13×9 inch baking dish. Using a spatula, spread the mascarpone-egg cream evenly and continue with another layer of ladyfingers, followed by more cream,

Smooth the top, sprinkle with unsweetened cocoa powder and refrigerate for at least 3 hours to set. Your tiramisù is ready to be enjoyed!

TIP FOR THE PERFECT TIRAMISÙ

– Make coffee first and let it cool so that the ladyfingers can absorb the right amount without softening too much.
– Do not soak the ladyfingers too much or they will get too soggy and the cream layers will collapse.
– Carefully separate the egg whites from the yolks. Beat the egg whites to soft peaks and gently stir in the mascarpone cream, stirring from the bottom to the top.
– Chill the cake in the refrigerator for at least 3 to 6 hours, or overnight, to achieve the perfect consistency and make it easy to slice. It is great for making ahead of time.
– Leftovers will keep well refrigerated for up to 2 days, as the cake contains raw eggs.

OTHER RECIPES YOU MIGHT LIKE

Mini Cherry Tiramisu Pot

Pavlova with Cherries and Amarena

Strawberry Tart with Mascarpone Cream

Easy Smoked Salmon Mascarpone Linguine

Tiramisù variations

You can add fruits, from strawberries to berries to figs, everything is possible. In this case, you can replace dark chocolate with white chocolate.

You can serve tiramisu in a baking dish, as we traditionally do, or in small pots or trifle dish. Pots and trifle dish have a scenographic effect because you can see the layers.