The tiramisu is a classic of Italian pastry appreciated all over the world. A spoon dessert made up of a base of ladyfingers soaked in coffee and covered with a mascarpone, egg, and sugar cream flavored with liqueur. Its origins are still debated today between Veneto and Friuli Venezia Giulia. The version I propose to you is based on pasteurized eggs.
Discover other variations of Tiramisu:
- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.88 oz water
- 2.65 oz sugar
- 1.41 oz egg yolks
- 17.64 oz mascarpone cheese
- 7.05 oz ladyfingers
- 10.58 oz coffee
- 2 tablespoons unsweetened cocoa powder
Tools
- 1 Small saucepan
- 1 Mixer
- 2 Bowls
- 1 Baking dish
Steps
Separate the egg yolks from the whites, put the water with the sugar in a small saucepan and bring to 250°F.
Start beating the egg yolks with an electric mixer and pour the sugar syrup into the yolks in a thin stream. Whip until cool, the mixture should be light and frothy.
Pour the mascarpone into a bowl and mix it with an electric whisk or a hand whisk to make it creamy.
Add the pasteurized egg yolks and mix with a spatula, stirring gently.
Soak the ladyfingers in the coffee and place them in a 10×10 inch baking dish, covering the entire bottom. Pour half of the tiramisu cream, leveling it well with a spatula.
Soak more ladyfingers in the coffee and cover the tiramisu cream. Sprinkle with the remaining cream.
Level well and decorate with the unsweetened cocoa. Cool for at least 6 hours in the refrigerator before serving.
Advice
The tiramisu can also be frozen and served as a semifreddo.
Spoon Dessert Recipes
Cake with Coffee Cream and Cream
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