Classic Tiramisu
Nothing compares to a classic tiramisu. This classic Italian tiramisu recipe is light, creamy, easy, and absolutely delicious. It’s an authentic no-bake Italian dessert recipemade with espresso-soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. Perfect for any occasion!
You will love this incredible tiramisu recipe! We make it with three layers: coffee-dipped ladyfingers, mascarpone cream, and cocoa powder
When done correctly, I think tiramisu surpasses almost any dessert out there. The layers of ladyfingers dipped in coffee, creamy mascarpone, and chocolate shavings meld together beautifully.
All-time Favorite
Tiramisu is the ultimate Italian dessert—a true masterpiece! It’s incredibly easy to make and absolutely delicious, using just four main ingredients: mascarpone cheese, eggs, ladyfingers, and coffee. If you’ve never made tiramisu at home, I’m so happy you’ve found us. This recipe is easier than you think and makes some of the best tiramisu I’ve had.
It first thing come to my mind, how come I didn’t started this blog without making Classic Tiramisu. it is such a big deal. So, I decided to make the recipe. This classic tiramisu recipe is rich, creamy, custardy, and light all at the same time. I sell this Tiramisu too in my humble sweet cafe in my country.
What is Tiramisu?
The origin of tiramisù likely traces back to the town of Treviso in the Veneto region, but today, it’s enjoyed all over Italy and beyond as a delicious dessert.
In Italian, “tirami su” translates to “cheer me up” or “pull me up,” which is fitting because one bite of this dessert truly lifts your spirits! A classic tiramisù features two main layers: creamy mascarpone and ladyfingers soaked in coffee.
What you might find interesting is that this iconic Italian dessert has a history rooted in love. The term “tiramisù” means “pick me up,” but it can also mean “cheer me up.” It was first introduced as “tiramesù” at a restaurant called Le Beccherie by pastry chef Loly Linguanotto, who had just returned from Germany after perfecting his baking techniques. The dessert was an instant success, quickly spreading from Treviso to the rest of Veneto and all over Italy.
My easy-to-make tiramisù recipe combines coffee-soaked ladyfingers, rich mascarpone, homemade whipped cream, and a light dusting of cocoa powder for that classic finish.
This guide will take you through making the best classic Italian tiramisù. It has the perfect balance of ladyfingers to mascarpone cream, achieving a creamy yet light texture that lets the coffee flavor shine without being overly sweet. After countless attempts to perfect this recipe, I’m excited to share tips, tricks, and variations to help you tailor it to your taste!
Ingredients of Classic Tiramisu
- Espresso coffee (brewed); If you have access to espresso, using that instead of regular brewed coffee can intensify the flavor. Brew the espresso coffee before making the mascarpone mixture, so it can cool down before assembling. Actually, many classic tiramisu recipes include a splash of coffee liqueur (like Kahlúa) or rum in the coffee for added depth of flavor. Tiramisu ain’t Tiramisu without coffee for dunking the biscuits!
- Lady Finger; These sponge-like cookies are the structure of the tiramisu, it’s also called Pavesini or Savoiardi biscuits – pretty widely available nowadays, They are crisp, sweet sponge fingers that taste like vanilla; They soak up the coffee and help create layers, providing a light texture.
Mascarpone Cream
- Dairy Heavy Cream: Adds richness and a creamy texture to the mascarpone layer. it also gives the silky cream and mascarpone layer of the tiramisu recipe.
- Non-Dairy Heavy Cream: Provides additional creaminess, and dietary preferences option
- Mascarpone: The star ingredient! This creamy Italian cheese gives tiramisu its signature flavor and texture.
- Egg Yolk: Yes, you do need eggs to make authentic Italian tiramisu. Traditionally, tiramisu uses raw egg yolks, but you can use pasteurized eggs for safety or cook with a double boiler (“bain marie”). They add creaminess to the mascarpone cream, and the egg whites can be whipped into a meringue to add fluffiness.
- Granulated Sugar: granulated sugar is the best option as it dissolves easily and has a mild flavor. Sweetens the mascarpone mixture and balances the bitterness of the coffee.
- Vanilla Extract: Adds a warm, aromatic flavor that complements the other ingredients.
- Salt: Enhances all the flavors and balances sweetness.
- Gelatin: Helps stabilize the mascarpone cream, ensuring it holds its shape. This is optional but can improve the texture.
- Water: Used to dissolve the gelatin.
- Cocoa powder; You can’t have a Tiramisu without a dusting of cocoa powder on top for a delicious chocolate flavor. Before serving, dust the top with cocoa powder or grated chocolate. I use unsweetened cocoa powder here.
How to Make Classic Tiramisu
Mascarpone Cream
Firstly, in a large bowl, combine the dairy heavy cream and non-dairy heavy cream. Whisk together until the cream becomes fluffy and holds soft peaks. Once ready, cover the bowl and refrigerate.
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is slightly fluffy and pale in color.
Set up a double boiler by placing the bowl with the egg mixture over a pot of simmering water. Stir constantly, heating until the mixture reaches between 158°F and 176°F (70°C to 80°C). This step pasteurizes the eggs.
Then, in a small bowl, combine the gelatin with the water. Use a bain-marie (a bowl over hot water) to dissolve the gelatin until smooth.
Finally, remove the egg mixture from the heat. Stir in the dissolved gelatin until well combined. Gently fold in the mascarpone cheese until smooth and creamy.
assemble the tiramisu
Now, quickly dip each ladyfinger into the brewed coffee, ensuring they are soaked but not soggy. They should absorb some coffee flavor without falling apart.
Place a single layer of soaked ladyfingers at the bottom of your serving dish. and spread a layer of the mascarpone mixture over the ladyfingers.
Add another layer of soaked ladyfingers, followed by another layer of the mascarpone mixture. Finish with a final layer of the mascarpone mixture on top.
Then, Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours (or overnight, if possible) to let the flavors meld and set.
Before serving, dust the top with cocoa powder or grated chocolate for a finishing touch.
Enjoy!
This classic tiramisu will be a crowd-pleaser! If you have any questions along the way, just ask. For serving suggestions you can use a sharp knife to cut the tiramisu into squares or rectangles for even portions. Wipe the knife with a damp cloth between cuts for cleaner edges.
Serve tiramisu in individual dessert cups or glasses for a more refined presentation. This also makes it easier to serve and enjoy. Also, Tiramisu pairs wonderfully with a shot of espresso or a glass of dessert wine. Consider offering these alongside the dessert.
Storage Tips
First, for refrigerator, Tiramisu can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing odors.
Lastly, Tiramisu can be frozen, but it’s best enjoyed fresh. If you choose to freeze it, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight before enjoying it.
Recipe Notes;
- For a more stable consistency, you can add gelatin to the mascarpone cream, but this is not necessary.
- The tiramisu needs to be refrigerated for at least 4 hours, but it is better to refrigerate it overnight.
- When using the bain-marie with the eggs, always check the consistency and stir continuously to prevent the eggs from cooking.
I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
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Classic Tiramisu
Ingredients
- 1 cup coffee brewed coffee
- 12 pcs Lady Finger
Mascarpone Cream
- 3/4 cup Dairy heavy cream
- 1/2 cup non dairy heavy cream
- 4.5 oz mascarpone
- 2 egg yolk
- 1/4 cup Granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tbsp gelatine
- 1/2 tbsp water
Instructions
Mascarpone Cream
- Pour the two kinds of heavy cream into a bowl, then whisk together until the cream is fluffy and store in the refrigerator.
- Whisk the egg yolks, sugar, vanilla, and salt in another bowl until slightly fluffy.
- Then use a double boiler to heat the mixture to 158-176 degrees Fahrenheit, stirring constantly.
- Next, prepare the gelatin in a bowl by pouring in water and dissolving it with a bain-marie. Combine and mix the gelatin with the egg mixture, then add the mascarpone.
To assemble the tiramisu
- Soak the Ladyfingers, quickly dip each ladyfinger into a mixture of coffee, and ensure they are soaked but not soggy.
- Start by placing a layer of the lady finger in the bottom of your serving dish.
- Arrange a layer of mascarpone mixture over the soaked ladyfingers.
- Repeat the process by adding another layer of the soaked ladyfingers followed by another layer of the mascarpone mixture.
- Finish with a final layer of the mascarpone mixture on top. Cover and refrigerate the tiramisu for at least 4 hours.
- Before serving, dust the top with cocoa powder or grated chocolate.
Notes
- For a more stable consistency, you can add gelatin to the mascarpone cream, but this is not necessary.
- The tiramisu needs to be refrigerated for at least 4 hours, but it is better to refrigerate it overnight.
- When using the bain-marie with the eggs, always check the consistency and stir continuously to prevent the eggs from cooking.
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