The classic Tiramisù is one of the most well-known and loved Italian desserts worldwide. A simple, quick, and irresistible spoon dessert that captivates with its creaminess and the unmistakable aroma of coffee, one of my great passions.
The recipe I am offering you today is the traditional classic one, prepared as tradition dictates: with ladyfingers soaked in coffee, delicious mascarpone cream, and very fresh raw eggs. This is precisely the ingredient that gives tiramisù its velvety texture and authentic flavor.
The name “tiramisù” was coined to describe the energizing effect of coffee and the pleasure sensation it gives with every spoonful. Over the years, many variations have been created – pistachio, strawberry, even with pandoro – but for me, the classic tiramisù remains the most authentic symbol of our pastry, the one that smells like home and brings a sure smile to the table.
Prepare the moka, choose quality ladyfingers and very fresh eggs: you will see that in just a few minutes, you will have a dessert capable of captivating everyone.
Let’s prepare it together!
See you soon, Susy
And if you love spoon desserts like me, check out these recipes too:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 822.68 (Kcal)
- Carbohydrates 77.26 (g) of which sugars 33.48 (g)
- Proteins 18.77 (g)
- Fat 48.97 (g) of which saturated 22.64 (g)of which unsaturated 4.54 (g)
- Fibers 23.94 (g)
- Sodium 160.43 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Classic Tiramisù – easy and irresistible recipe
- 4 eggs
- 10.5 oz ladyfingers
- 1/2 cup sugar
- 17.6 oz mascarpone
- 1 1/4 cups coffee (slightly sweetened)
- 1 3/4 oz unsweetened cocoa powder (to cover the surface)
- 2 tablespoons marsala (optional to add to coffee)
Tools
- Baking dish
- Bowls
- Spatulas
- Electric whisk
Preparing the classic Tiramisù – easy and irresistible recipe
For this recipe, I used a square baking dish measuring 8×8 inches, perfect for getting two generous layers of cream and ladyfingers.
Start by separating the yolks from the whites.
Beat the yolks with half the sugar using an electric whisk until you get a light and fluffy mixture.
Add the mascarpone and continue to whisk at low speed until the cream becomes smooth, homogeneous, and velvety.In another bowl, beat the egg whites until stiff, gradually adding the remaining sugar.
Gently fold the egg whites into the mascarpone cream in two parts, using slow movements from bottom to top.
The cream is ready, fluffy, and stable!
Spread a thin layer of cream on the bottom of the baking dish.
Quickly dip the ladyfingers in the cold coffee (without soaking them too much) and arrange them in a row.
Cover with an even layer of cream, then repeat with a second layer of ladyfingers and cream.
Level the surface well and finish with a generous dusting of unsweetened cocoa.Finally, level the surface well and cover it with a generous sprinkling of cocoa powder.
Susy’s Tips
When whipping the egg whites, add the sugar gradually, as soon as foam begins to form.
The whisks must be clean: even a drop of yolk will prevent the whites from whipping up!
The egg whites are perfectly whipped when, when you flip the bowl, they do not move.
Tiramisù should be stored in the fridge for at least a few hours, but… it tastes even better the next day!
Questions and Answers
Can I make tiramisù without raw eggs?
Yes! You can try my recipe with pasteurized eggs or the one without eggs!
Can tiramisù be frozen?
Yes, you can freeze it for up to 2 weeks. I recommend doing it in single servings.
Can I omit the liquor?
Absolutely yes! It will be delicious even without Marsala, perfect for those who prefer a milder taste or for children.
Can I substitute the ladyfingers?
Yes, definitely, you can use pavesini or a thinly sliced sponge cake base, but tradition calls for ladyfingers, which give the perfect texture to this dessert.
