Tiramisu - Authentic Recipe!
The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!
Servings: 8 servings
Calories: 470kcal
Ingredients
- 2 cups mascarpone (500g)
- 24 (roughly) Savoiardi biscuits (lady fingers)
- 1 cup strong brewed coffee (230ml)
- 3 tablespoons dark chocolate grated
- 4 egg yolks at room temperature
- 3 egg whites at room temperature
- 6 tablespoons sugar
- 4 tablespoons coffee liqueur (optional)
- 1 tablespoon cocoa powder
Instructions
- Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
- Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
- Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
- Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
- Mix the espresso and 4 tablespoon coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
- Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
- Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
- Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.
Video
Notes
- Recipe update - the instructions in the recipe have been updated according to reader reviews (the egg yolks are whisked first and whites second) all other methods and ingredients remain the same.
- Whisking the eggs - make sure you don't get any egg yolk in the egg whites before beating them. If you do they will collapse and won't become stiff peaks and glossy like you need them.
- Liqueur - other than coffee liqueur you could use amaretto, dark rum, marsala, brandy, or Frangelico.
- Savoiardi - it's really important to use Italian Savoiardi cookies, Pavensini are another good option or ladyfingers but make sure they are crisp in texture and not soft.
- Topping - The cocoa powder will darken as it soaks into the mascarpone mixture in the fridge, you can add an extra sprinkling just before serving if you prefer.
- Let it rest - Leave the Tiramisu in the fridge for at least 6 hours, overnight is even better. This gives the Savoiardi or ladyfingers a chance to soften and soak up the flavours and gives the whole dessert a chance to develop and become extra delicious.
- Size of dish used - I used an 8x10 inch dish to make this Tiramisu you may need more or less ladyfingers according to your dish size.
- Storage - will keep well in the fridge for 2-3 days.
Nutrition
Calories: 470kcal | Carbohydrates: 26g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 187mg | Sodium: 78mg | Potassium: 92mg | Sugar: 15g | Vitamin A: 1075IU | Calcium: 109mg | Iron: 1.5mg