Tiramisu Recipe: The Ultimate 4-Way Guide for Perfect Italian Dessert
A complete guide for making classic Italian tiramisu: creamy and light with the perfect level of sweetness which lets the coffee flavor shine
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Ingredients
16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
4 egg yolks
⅔ cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of ⅓ cup and ⅓ cup
1 tsp vanilla
¼ tsp salt
1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
30–36 ladyfingers*
1 ½ cup strong black coffee, room temperature (360g)*
2 tbsp cocoa powder to dust
Instructions
- Mascarpone Cream Option 1: Using heavy cream (recommended)
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
In a separate heat-proof bowl, add the egg yolks and ⅔ cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)
In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix
Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture
Mascarpone Cream Option 2: Using egg whites
Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
In a separate heat-proof bowl, add the egg yolks and ⅓ cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*
Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)
In a separate clean bowl, add the egg whites and remaining ⅓ cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*
Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture
Assembly and serving:
Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8×9.5″ rectangular dish*
Spread on half of the mascarpone cream evenly
Repeat with another layer of soaked ladyfingers
Top with the remaining mascarpone cream
Cover and refrigerate for at least 6 hours, or ideally overnight
When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!
Notes
- Sugar: I originally shared this recipe with ¾ cup of sugar, but have since found that it is even better with just ⅔ cup
- Ladyfingers: Also known as savoiardi / sponge fingers, these are long oval shaped biscuits made from a sponge cake batter, which become like cake when dipped in the coffee. They are available in grocery stores and on Amazon, but you can also make them at home
- Coffee: The strength of coffee depends on how much you like its flavor (some people use espresso), but my general guidance is to make the coffee twice as strong as you usually would. It can be brewed coffee, French press coffee, or instant coffee mixed in hot water. I make it in a French press with 1 ½ cup water and 4 tablespoon ground coffee
- Cooking eggs: This recipe ensures eggs are not used raw by using a double boiler. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler and whisk on the countertop
- Whipping egg whites: If using egg whites (method 2), make sure to use a clean bowl and whisk attachments, as if any fat gets into egg whites, they will not whip up
- Dipping ladyfingers: Ladyfingers absorb liquid quickly, so I recommend a quick dip on each side. However, if you want the coffee to fully penetrate the ladyfingers, you can do 1-2 seconds per side – just note that this can make the tiramisu more soggy. If in doubt, test with 1 ladyfinger first. Dip it, let it sit for 5 minutes, then check how soft it is
- Serving dish: I use a 8×9.5″ rectangular dish, but you can also use a 7×11″ dish, a 9×9″ dish, individual cups or even circular / oval dishes of similar size. Just trim the ladyfingers to fit accordingly
- Adding rum: For those who prefer the alcoholic version, you can add up to ¼ cup rum, divided between the mascarpone cream and the coffee soak
- Make ahead & storing: You can make this tiramisu up to 1 day in advance, keep it covered in the refrigerator, and dust with cocoa powder when you are ready to serve. Any longer and it will start to get soggy. To store, keep it in an airtight container in the fridge for up to 5 days (although it is best in the first 2-3 days)
Find it online: https://voxrecipes.com/tiramisu-recipe/