Description
This classic Italian tiramisu recipe is the perfect balance of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa powder. Light yet rich, this authentic tiramisu is made using eggs, sugar, and mascarpone for a truly traditional flavor. Learn how to make it with or without alcohol, with whipped cream or egg whites, and without raw eggs.
Ingredients
Key Ingredients
- Mascarpone cheese – Use a high-quality brand like BelGioioso, Galbani, or Vermont Creamery.
- Eggs – Essential for an authentic texture, using both yolks and whites.
- Sugar – Granulated or caster sugar.
- Ladyfingers (Savoiardi) – Classic sponge biscuits for soaking in coffee.
- Coffee – Strong brewed coffee or espresso for soaking the ladyfingers.
- Cocoa powder – For dusting the top before serving.
Optional Ingredients
- Rum – Up to 1/4 cup, split between the coffee soak and mascarpone cream.
- Vanilla extract – Adds depth to the mascarpone cream.
- Salt – Enhances flavor
Instructions
Step 1: Prepare the Mascarpone Cream
- Whisk mascarpone cheese for 30-60 seconds until smooth.
- Whip egg yolks & sugar over a double boiler until light and ribbony.
- Combine mascarpone & egg mixture with vanilla and salt, mixing gently.
- Whip egg whites or heavy cream to stiff peaks in a separate bowl.
- Fold whipped egg whites/heavy cream into the mascarpone mixture carefully to keep it light.
Step 2: Assemble the Tiramisu
- Dip ladyfingers in coffee for 1 second per side (do not oversoak).
- Layer ladyfingers in a 7×11” or 9” square dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat layering with another set of coffee-soaked ladyfingers and the remaining mascarpone cream.
- Smooth or pipe the top layer for a professional look.
Step 3: Chill and Serve
- Refrigerate for at least 4 hours or overnight for best texture.
- Dust with cocoa powder before serving.
Notes
To make without raw eggs, cook the egg yolks and sugar over a double boiler for 2 minutes.
For an alcohol-free version, omit the rum.
Use heavy cream instead of egg whites for a creamier version.
Best made 1 day ahead for enhanced flavor.
