Tiramisu is one of the most popular and beloved Italian desserts worldwide. Authentic Tiramisu consists of layers of biscuits, known as Savoiardi (Ladyfingers), soaked in coffee and Marsala wine. These layers are then covered with a creamy mixture of mascarpone, egg yolks, and sugar, and finished with a dusting of cocoa powder.
Tiramisu, which translates to “pick-me-up,” lives up to its name. Those who have tasted this coffee-flavored dessert can confirm its mood-boosting qualities. A light and fluffy Tiramisu has the power to uplift your spirits.
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The cream
When it comes to making Tiramisu, I have a simple rule: no heavy cream. For me, the cream should only have eggs, sugar, and mascarpone. By following this simple approach, the true flavors of tiramisu are allowed to take center stage, resulting in an authentic and delicious dessert.
Substitutes for Masala Wine
In the authentic tiramisu recipe, the traditional method involves dipping Savoiardi biscuits* (ladyfingers) in espresso infused with Marsala wine. However, if desired, you can easily substitute Marsala wine with alternatives. Personally, I prefer using rum or coffee liqueurs like Tia Maria or Kahlua. To make a non-alcoholic version, simply use Rum flavoring* instead.
Tips for Success
- Use fresh ingredients for the best flavor.
- Chill the Tiramisu for several hours, preferably overnight to let the flavors meld together.
- For a non-alcoholic version, skip the rum or wine and increase the coffee.
How to make Authentic Tiramisu
- Separate the egg yolks from the egg whites and place them in separate bowls.
- Using a hand mixer*, whisk the egg yolks and sugar together until creamy.
- Then mix in the mascarpone* cheese and continue whisking until smooth.
- In another bowl, beat the egg whites until stiff peaks form.
- Carefully fold the egg whites into the mascarpone mixture using a spatula.
- Next, in a separate bowl, combine the espresso and your preferred liquor.
- Then, dip the ladyfinger cookies into the coffee and liquor mixture, ensuring they are quickly coated without soaking.
- Place the dipped biscuits in a dish to form the bottom layer. Spread a layer of mascarpone cream on top. Repeat this process, alternating between the dipped biscuits and mascarpone cream, until you have two layers. Finish with a final layer of mascarpone cream.
- Once layered, cover the tiramisu with plastic wrap and refrigerate for several hours, preferably overnight.
- Just before serving, sprinkle cocoa powder over the top for added flavor and presentation.
Serving options
Instead of using an oven-safe dish, you can serve tiramisu in individual glasses or jars for a personalized and charming presentation.
How to store it
To keep your tiramisu fresh and delicious, store it in the refrigerator. Use an airtight container or cover it with plastic wrap. By doing this, your tiramisu will stay good for 2-3 days, if it lasts that long!
If you like Authentic Tiramisu, you may also like:
Authentic Tiramisu
Equipment
- 1 Electric hand mixer
- 2 bowls
- 1 Oven-safe dish, approximately 20×26 cm (8 x 10 in)
Ingredients
- 350 ml Strong coffee (1½ cup) espresso
- 4 tbsp Marsala wine or Rum Optional Kahlua, Tia Maria or Rum flavouring
- 300 g Savoiardi biscuits (10.5 oz) (ladyfingers)
- 40 g Cocoa powder unsweetened (1.4 oz) for dusting
Mascarpone Cream
- 500 g Mascarpone (16 oz) 2 packages
- 4 Eggs
- 90 g Granulated sugar (0.45 cups) (1 dl)
Instructions
- Separate the egg yolks from the egg whites and place them in separate bowls.
- Using a hand mixer*, whisk the egg yolks and sugar together until creamy.
- Then mix in the mascarpone cheese and continue whisking until smooth.
- In another bowl, beat the egg whites until stiff peaks form.
- Carefully fold the egg whites into the mascarpone mixture using a spatula.
- Next, in a separate bowl, combine the espresso and your preferred liquor.
- Then, dip the ladyfinger cookies into the coffee and liquor mixture, ensuring they are quickly coated without soaking.
- Place the dipped biscuits in a dish to form the bottom layer. Spread a layer of mascarpone cream on top. Repeat this process, alternating between the dipped biscuits and mascarpone cream, until you have two layers. Finish with a final layer of mascarpone cream.
- Once layered, cover the tiramisu with plastic wrap and refrigerate for several hours, preferably overnight.
- Just before serving, sprinkle cocoa powder over the top for added flavor and presentation.
Buon appetito!
