Tiramisù original grandma’s recipe. Today we’ll discover together how to make tiramisu, from A to Z, even starting from homemade ladyfingers and using pasteurized eggs. I’ve made many tiramisus: the hazelnut tiramisu, the pistachio tiramisu, the tiramisu bundt cake and inevitably the traditional tiramisu with grandma’s recipe. But before we roll up our sleeves, do you know what the origin of tiramisu is? The true authorship of the most famous traditional Italian dessert in the world is uncertain, but the city of Treviso often claims more credit than others. It seems the dessert was created around the 1970s by a couple of restaurateurs who gave it such a particular name because the dessert made with ladyfingers, mascarpone cream, eggs, coffee and sugar seemed truly uplifting due to its richness.
Let’s go to the kitchen now and discover how to make tiramisu with pasteurized eggs, the recipe may seem a bit long, but don’t worry: just follow the step-by-step instructions carefully to get a perfect result. Before you start, take a look at the zuccotto tiramisu with egg-free cream and the pistachio tiramisu cake with sponge cake.
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- Difficulty: Medium
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
How to make tiramisu with homemade ladyfingers
- 4 eggs (size L)
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon vanilla extract
- pinch salt
- as needed granulated sugar (for sprinkling)
- as needed powdered sugar (for sprinkling)
- 4 eggs (size L)
- 1/2 + 2 tbsp cup granulated sugar
- 3 tbsp + 1 tsp water
- 1 teaspoon vanilla extract
- 3 cups + 2 tbsp mascarpone
- (All the ladyfingers)
- 1 1/4 cups coffee (from the Moka pot, unsweetened)
- as needed unsweetened cocoa powder
Tools
- 1 Stand mixer
- 1 Saucepan small
- 1 Baking dish 12×8 inches
- 1 Piping bag
- 1 Sieve
- 1 Stand mixer
- 2 Baking trays
- Parchment paper
- Oven
- 1 Piping bag
Steps
To make the tiramisu you can also use store-bought ladyfingers, but of course homemade ones are much tastier, and if you prefer you can also use a good homemade sponge cake.
To make the ladyfingers you must follow a few precautions carefully: start with eggs at room temperature and separate the whites from the yolks.
Using a fork or a whisk, work the yolks together with half of the sugar until you obtain a light, airy and frothy mixture.
Meanwhile, put the egg whites in the bowl of the stand mixer and whisk until they form very stiff peaks; add the remaining sugar and continue beating until the mixture is firm and stable, even firmer than whipped cream. The whole process should take about 10 minutes and it is essential that the whites are well supported, otherwise you won’t be able to form the ladyfingers.
Fold the yolk mixture into the egg whites gently using a spatula.
Add the flour little by little and incorporate it gently with the spatula, being careful not to deflate the mixture.
Finish by adding the vanilla extract and a pinch of salt.
Fill a piping bag with a round tip and pipe the mixture onto a baking tray lined with parchment paper, forming strips about 4 inches long, well spaced apart. Sprinkle with granulated sugar and powdered sugar and bake in a fan (convection) oven at 356°F for 8 minutes, or in a conventional oven at 356°F for about 10 minutes.
Remove the cookies from the oven and once all are baked, place them back in the turned-off but still-warm oven for 30 minutes.
Once completely cool, the ladyfingers will be ready to be used as the base for the tiramisu.
To make the tiramisu cream, use eggs at room temperature. Separate the whites from the yolks, begin whipping the whites to very stiff peaks, bring a saucepan to a boil with 60 g of sugar and 25 ml of water, stir often and as soon as you have a clear syrup, pour it hot and in a thin stream over the egg whites while the stand mixer continues to run at high speed. (Ideally you would check that the syrup reaches 121°C — about 250°F — so having a good kitchen thermometer is useful.)
Continue whipping until the mixture has cooled and you have a glossy, dense and very airy mixture.
Clean and dry the stand mixer bowl, then place the yolks inside. Make another hot syrup with the remaining water and sugar and, while the whisk runs at high speed, pour the syrup in a thin stream over the yolks. Whip everything for at least 8–10 minutes until you obtain a dense, fluffy mixture.
Add the mascarpone to the whipped yolks and fold it in gently with a spatula, being careful not to deflate the mixture. Then fold in the egg whites and add one teaspoon of vanilla extract.
The tiramisu cream is ready.
With the ladyfingers prepared and the tiramisu cream made, it’s time to assemble the tiramisu.
Prepare the coffee: you can use pure Moka coffee or dilute it with water, or use instant coffee by dissolving 4 tablespoons of powder (about 20 g) in 1 1/4 cups (about 280 ml) of hot water. Let the liquid cool slightly. (I don’t sweeten it — the ladyfingers you’ll soak are already sweet enough.)
Dip the ladyfingers one at a time in the coffee, holding them for a few seconds and avoiding soaking them so much that they become unusable, and arrange them neatly in a baking dish. Cover with a layer of mascarpone cream.
Make another layer of coffee-soaked ladyfingers, fill a piping bag with the remaining mascarpone cream and pipe many little rosettes to cover them evenly.
Refrigerate for at least two hours and before serving, dust with unsweetened cocoa powder.
Tiramisu keeps in the refrigerator for 3 days if well sealed with cling film or stored in a suitable container. It can also be frozen for up to one month and thawed in the fridge when needed.
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