Tiramisu with Cream is too good. It is certainly the most well-known and imitated Italian dessert in the world, and today I present to you the family recipe.
An easy and very quick recipe to make, it would be ideal to prepare it the day before eating it, so it gains even more flavor.
A soft and delicious tiramisu that immediately makes you want to take a spoon to savor a bite. It’s the right treat to lift your spirits, a real comfort food that satisfies the palate and senses.
A classic tiramisu but so delicious because of its creamy softness that meets the fragrant and delicate taste of the biscuits, with cocoa and coffee adding an extra note of aroma and flavor, making this dessert loved by both adults and children.
For this preparation, I recommend always using the freshest products, both for the eggs and for the mascarpone which is a very delicate creamy cheese.
The only modification I make compared to the original recipe is to pasteurize the eggs.
An easy process to do at home that allows you to enjoy this extraordinary dessert safely.
In a recipe with raw eggs, it’s always better to pasteurize them to ensure safe consumption.
By pasteurizing them, or ‘cooking’ them mixed with a sugar syrup, all problems are solved, as the bacterial load is eliminated.
I always use ladyfingers because compared to pavesini, they absorb more coffee, resulting in an even creamier dessert. This tiramisu recipe is also very popular with children.
The difficult part of making Tiramisu is resisting the temptation to eat it while you’re preparing it!
I recommend checking out other versions of tiramisu where you’ll find delicious and easy ideas you can try on other occasions.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 435.10 (Kcal)
- Carbohydrates 35.24 (g) of which sugars 18.28 (g)
- Proteins 7.40 (g)
- Fat 30.28 (g) of which saturated 10.94 (g)of which unsaturated 2.14 (g)
- Fibers 6.66 (g)
- Sodium 264.23 (mg)
Indicative values for a portion of 100 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
Grandma’s Tiramisu Recipe
- 9 oz mascarpone
- 3 eggs (room temperature)
- 0.6 cups sugar (divided into three equal parts of 2 tbsp each)
- 1.7 oz water
- 0.8 cups heavy cream (1 tbsp powdered sugar)
- 6.3 oz biscuits (pavesini)
- as needed coffee (about 100 ml, sweetened)
- as needed unsweetened cocoa powder
Tools
- Electric Whisks
- Coffee Maker
- Baking Dish
- Bowl
- Spatula
Steps
Steps for Tiramisu with Cream
First, prepare the coffee and once ready, sweeten it and let it cool completely in a bowl.
Let’s prepare the mascarpone cream.
Divide the sugar into equal parts 2 tbsp each.
Meanwhile, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the whites into two different bowls and start with the pasteurization of the yolks.
Place the egg yolks and a part of sugar (2 tbsp) in a bowl and beat them with electric whisks for 5 minutes until they become foamy and whitish.
Pour 1 tbsp of water and 2 tbsp of sugar into a small saucepan and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup in a thin stream into the slightly whipped yolks and continue beating with the electric whisks until they swell.
The heat of the sugar syrup will ‘cook’ the yolks.
At this point, work the mascarpone for a few minutes.
Add the mascarpone to the yolks and mix.
Pasteurize the egg whites, then, in a small saucepan, prepare the syrup with 1 tbsp of water and 2 tbsp of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup into the slightly whipped egg whites and continue whipping until you obtain a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
Whip the chilled cream slightly sweetened from the refrigerator to stiff peaks with electric whisks.
Take the cream and incorporate it into the mascarpone cream using a spatula and an upward motion.
Spread a base of mascarpone cream in a baking dish to completely cover it.
Put the coffee, water, and sugar in a plate and stir.
Quickly dip the pavesini into the coffee and make a layer over the cream in the baking dish.
Add more cream to completely cover the pavesini, then make another layer of coffee-soaked pavesini and continue in this way until all the ingredients are used up.
Finish with mascarpone cream and place in the fridge for 30 minutes.
Before serving, dust the tiramisu with pavesini with unsweetened cocoa powder.
Enjoy your meal.
Advice
If you don’t have a thermometer, you can gauge the sugar’s temperature this way:
Take a little syrup with a teaspoon and dip it into cold water.
Wet your fingers in cold water and take a bit of syrup from the teaspoon between your thumb and index finger.
When it forms a ball that softens and flattens in water but doesn’t dissolve, the temperature is right.
Tips for a perfect tiramisu
Here are some valuable tips for making a tiramisu worthy of praise:
Coffee: it’s essential that the coffee is made with a moka pot. Its flavor is much more decisive and intense and will give your dessert an extra kick. Also, let the coffee cool before dipping the ladyfingers.
Cream: its consistency should not be liquid. Be careful: when you whip the eggs, you should get a thick and compact mixture.
Pavesini: dip the biscuits in the coffee for only a few seconds; otherwise, they will crumble. The coffee should not be hot.
Cocoa: the cocoa must be unsweetened and, above all, should not have any lumps; it is necessary to sift it. If you don’t have unsweetened cocoa, you can add coffee powder to sweetened cocoa.
Rest: it’s important to let the tiramisu rest before serving it, so it becomes firm and compact.
The storage time for tiramisu, well-covered and in the refrigerator, should not exceed 2/3 days.
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