Tiramisu is undoubtedly one of the most beloved desserts of Italian tradition, a great classic that everyone agrees on. Just uttering its name evokes images of indulgent spoonfuls, the aroma of coffee, and moments of conviviality.
In this version, I propose a softer and lighter variant, perfect for those who love tiramisu but prefer a less heavy cream. The whipped cream and egg whites give an airy and velvety texture that melts in your mouth, making every taste a small pleasure.
It’s a dessert that tastes like home, simplicity, and carefree days in good company. You can serve it after a family lunch, at a dinner with friends, or simply to treat yourself to something good.
A bit of history: why is it called “tiramisu”
The name “tiramisu” comes from the verb tirare su (to cheer up), and it’s no coincidence: this dessert was born as a real treat, a way to “cheer up” both morale (and energy) thanks to the mix of sugar, coffee, and eggs.
The precise origins are still debated — Veneto and Friuli claim its paternity — but one thing is certain: over time, it has become the symbolic dessert of Italy in the world. And even though today there are a thousand variants, the one with cream and egg whites remains among the most loved for its lightness and soft texture.
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs (fresh at room temperature, separate yolks and whites)
- 100 g sugar
- 250 g mascarpone
- 200 ml heavy cream
- 1 tbsp maraschino (optional)
- 350 ml coffee
- 200 g ladyfingers
- to taste unsweetened cocoa powder
Tools
- 1 Electric Whisk
- 3 Bowls
- 1 Spatula
- 1 Baking Dish
- 1 Sifter
Procedure
The base of a good tiramisu is always a well-made coffee, whether regular or decaffeinated. Prepare the coffee with the moka, let it cool slightly, and if you want a more delicate taste, add a teaspoon of sugar. If the dessert is also for children, you can replace it with milk or a mix of milk and barley: the result will be sweet and fragrant, perfect for the whole family.
To achieve a soft and stable cream, whip the ingredients in separate bowls.
The cream: it should be very cold, preferably kept in the fridge for a few hours. Whip it with a teaspoon of sugar until you get a compact but not too stiff consistency. If you use plant-based cream, no need to sweeten it, and it holds well.
The egg whites: whip them to stiff peaks with a pinch of salt. They should form “peaks” when you lift the beaters.
The yolks: whip them with the sugar until light and frothy, a sign that air has been well incorporated.
Tip: Always clean the beaters between one mixture and another to avoid contaminating the egg whites with fat residues that would prevent them from whipping.
Combine the mascarpone with the whipped yolks, working with the beaters until you get a smooth and homogeneous cream. At this point, you can add, if you like, a tablespoon of maraschino or an aromatic liqueur like rum or marsala. It’s optional but gives an extra touch of aroma and depth. If there are children, omit the liqueur.
Then fold in the whipped cream, mixing with a spatula from bottom to top to avoid deflating it. Finally, gently add the whipped egg whites. The result should be a light, almost “mousse-like” cream, with a balanced flavor and an airy consistency.
Now comes the fun part: assembling!
Pour a light layer of cream at the bottom of the dish (so the ladyfingers don’t stick).
Quickly dip the ladyfingers in the coffee or milk: just a few seconds per side, otherwise, they risk falling apart.
Arrange them in an even layer in the dish.
Cover with a generous layer of cream.
Continue alternating ladyfingers and cream until all ingredients are used, finishing with the cream.
Finally, dust with plenty of unsweetened cocoa powder. I recommend doing this just before serving, so it stays nice and dry and fragrant.
Tiramisu is never prepared at the last minute: resting is the key to its success. Cover it with plastic wrap and let it rest in the fridge for at least 4-6 hours, but if you can, even overnight.
This time allows the flavors to meld, the ladyfingers to absorb the right moisture, and the cream to reach the perfect consistency: creamy yet firm.You can serve it directly in the dish for a “homemade and genuine” effect or prepare individual portions in glasses: practical, elegant, and perfect for dinners with guests.
A nice idea is to alternate layers of tiramisu with pieces of dark chocolate or hazelnut crumbs, to add a bit of crunch.
Useful Tips
Use very fresh and preferably organic eggs.
If you are concerned about using raw eggs, you can pasteurize them, here is the Dissapore article.
For a more intense aroma, you can add a teaspoon of cocoa or instant coffee to the coffee.
Do not overwhip the cream: if it becomes too stiff, it will be more difficult to incorporate.
The tiramisu keeps in the fridge for 2 days, well covered.
Why Choose This Version
Every family has its own tiramisu recipe, and all have special value. Some love it classic and intense, some prefer a lighter cream, some make it without eggs or coffee.
This version of mine is born precisely from the desire to create a dessert that is soft and delicate, pleasing to everyone, even those who usually find tiramisu a bit too “heavy”.
The addition of whipped cream and egg whites makes the cream softer and more velvety, perfect to enjoy even after a hearty lunch. It’s one of those recipes that everyone agrees on: creamy yes, but with a surprising lightness from the first taste.
Differences from the Classic Tiramisu
You might be wondering: “Is this version really lighter than the traditional tiramisu?”
The answer is: lighter in texture, not necessarily in calories.
In the classic tiramisu, the cream is made with yolks, sugar, and mascarpone, and has a strong and full flavor. In this variant, instead, thanks to the whipped cream and stiff egg whites, the cream incorporates more air and becomes softer and fluffier.
The result is a dessert that melts in your mouth, more delicate and less heavy to digest, yet rich and delicious.
Perfect for those who love tiramisu but want a lighter texture, almost “mousse-like,” that wins over at the first spoonful.
In practice, every bite is like a cloud of sweetness: soft, creamy, and irresistible.
Variations and Alternative Ideas
Without alcohol: simply omit the liqueur, and the result will be perfect even for children.
Fruit Tiramisu: replace coffee with fruit juice and add pieces of strawberries or peaches between layers. Have you seen my strawberry tiramisu?
Chocolate Tiramisu: add chocolate chips to the cream and use sweet cocoa instead of bitter, or try the one with rum and walnuts or with Strega liqueur.
Light Tiramisu: try substituting part of the mascarpone with sifted ricotta or Greek yogurt, for a lighter and fresher version.
FAQ (Frequently Asked Questions)
Can I use only cream without egg whites?
Yes, but the result will be creamier and less light. The whipped egg whites give that “mousse” texture that makes the dessert unique. HERE’S THE RECIPE
Can the tiramisu be frozen?
Better not. The mascarpone and cream tend to separate once thawed, compromising the texture.
How long does it keep in the fridge?
Well covered, up to 2 days.
Why is my tiramisu too runny?
Probably the ladyfingers were soaked too much, or the cream hasn’t rested enough. Just slightly reduce the liquid and increase the time in the fridge.
Can I use different cookies instead of ladyfingers?
Of course! Pavesini are a thinner alternative, but you can also use dry biscuits or sponge cake.
If you love tiramisu but are looking for a softer and lighter version, this recipe is the right one. Each layer tells a balance of flavors: the sweetness of the cream, the intensity of the coffee, and the bitter touch of cocoa.
It’s a dessert that never tires, indeed, it improves over time. Prepare your tiramisu with whipped cream and egg whites calmly, let it rest, and enjoy it the next day: you’ll see it will be even better.
Try it and let me know in the comments how it turned out! I assure you that once tasted, it will also become the “definitive” tiramisu for you.
