Why You’ll Love This Recipe
- Authentic Italian Method: Made the traditional way with mascarpone, espresso, and eggs.
- Easy No-Bake Dessert: No oven required—perfect for warm weather or a quick dessert fix.
- Rich & Creamy Texture: The combination of mascarpone and eggs creates a smooth, velvety cream.
- Perfect for Entertaining: Make it ahead of time for an impressive and stress-free dessert.
Ingredients
- 3 large eggs (separated)
- ½ cup (100g) granulated sugar
- 8 oz (250g) mascarpone cheese
- 1 cup (240ml) espresso or strong coffee (cooled)
- 20-25 ladyfingers (Savoiardi biscuits)
- Unsweetened cocoa powder (for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Mascarpone Cream
- In a bowl, beat the egg yolks with sugar until pale and creamy.
- Add mascarpone and mix until smooth.
- Whip the Egg Whites
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture until smooth and airy.
- Soak the Ladyfingers
- Quickly dip each ladyfinger into the espresso, making sure not to oversoak them.
- Assemble the Tiramisu
- Arrange a layer of soaked ladyfingers in a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and mascarpone.
- Chill and Serve
- Refrigerate for at least 4 hours (or overnight for best results).
- Dust with cocoa powder before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Alcoholic Twist: Add 2 tablespoons of rum or coffee liqueur to the espresso.
- Chocolate Lovers: Sprinkle grated chocolate between the layers.
- Dairy-Free Option: Use dairy-free mascarpone and coconut cream.
- Egg-Free Version: Replace eggs with whipped cream for a different texture.
Storage/Reheating
- Refrigerator: Store covered for up to 3 days.
- Freezing: Freeze for up to 2 months and thaw in the fridge before serving.
FAQs
1. Can I use instant coffee instead of espresso?
Yes, dissolve 2 tablespoons of instant coffee in 1 cup of hot water.
2. Is it safe to use raw eggs?
Use fresh, pasteurized eggs to reduce any risk.
3. Can I make tiramisu ahead of time?
Yes, it tastes even better when made a day in advance.
4. Can I use cream cheese instead of mascarpone?
Mascarpone is best, but cream cheese can be used in a pinch.
5. What’s the best dish to use?
A glass or ceramic dish around 8×8 inches works well.
6. Why did my tiramisu turn out runny?
Ensure the mascarpone mixture is properly whipped and don’t oversoak the ladyfingers.
7. How long should tiramisu chill?
At least 4 hours, but overnight is ideal for best flavor.
8. Can I use store-bought ladyfingers?
Yes, dry ladyfingers work best as they absorb espresso without getting too mushy.
9. Can I add layers of fruit?
Yes, strawberries or raspberries add a fresh twist.
10. What cocoa powder should I use?
Use unsweetened cocoa powder for a balanced sweetness.
Conclusion
Authentic Italian tiramisu is a timeless dessert that’s incredibly easy to make yet packed with indulgent flavor. Whether you enjoy it traditionally or with a creative twist, this classic treat is sure to impress. Prepare it ahead of time and let the flavors develop for the ultimate creamy, coffee-infused dessert!
Authentic Italian Tiramisu Recipe
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Authentic Italian tiramisu is a classic no-bake dessert featuring layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder. This easy-to-make, rich, and velvety dessert is perfect for entertaining or satisfying a sweet craving.
Ingredients
- 3 large eggs (separated)
- ½ cup (100g) granulated sugar
- 8 oz (250g) mascarpone cheese
- 1 cup (240ml) espresso or strong coffee (cooled)
- 20–25 ladyfingers (Savoiardi biscuits)
- Unsweetened cocoa powder (for dusting)
Instructions
- Prepare the Mascarpone Cream
- Beat egg yolks with sugar until pale and creamy.
- Add mascarpone and mix until smooth.
- Whip the Egg Whites
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the mascarpone mixture until light and airy.
- Soak the Ladyfingers
- Quickly dip each ladyfinger into the cooled espresso, ensuring they don’t oversoak.
- Assemble the Tiramisu
- Arrange a layer of soaked ladyfingers in a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and mascarpone.
- Chill and Serve
- Refrigerate for at least 4 hours (overnight for best results).
- Dust with cocoa powder before serving.
Notes
- Alcoholic Version: Add 2 tbsp of rum or coffee liqueur to the espresso.
- Dairy-Free Alternative: Use dairy-free mascarpone and coconut cream.
- Egg-Free Option: Replace eggs with whipped cream for a different texture.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
