Classic tiramisu is one of those desserts I always make with emotion because it immediately brings me back to the flavors of home, simple and authentic.
If you love creamy no-bake desserts, I also recommend my lemon mascarpone cheesecake and the tiramisu cake, perfect for any occasion.
It’s the Sunday dessert, the one that pleases everyone, creamy just the right amount with the intense aroma of coffee.
My classic tiramisu recipe is the traditional one, made with fresh eggs, mascarpone and ladyfingers, just as it has always been made. A velvety, soft and stable cream that never disappoints.
See you soon, Susy
And if you love spoon desserts like I do, take a look at these recipes too:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- 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 Classic Tiramisu – Easy and Irresistible Recipe
- 4 eggs
- 11 oz ladyfingers (savoiardi)
- 1/2 cup granulated sugar
- 2 cups mascarpone
- 1 1/4 cup coffee (lightly sweetened)
- 1/2 cup unsweetened cocoa powder (for dusting the surface)
- 2 tbsp Marsala (optional to add to the coffee)
Tools
- Baking dish
- Bowls
- Spatulas
- Electric whisk (hand mixer)
How I make classic tiramisu – easy and irresistible recipe
For this recipe I used a square baking dish measuring 8 1/4 × 8 1/4 in, perfect for getting two generous layers of cream and ladyfingers.
I start by separating the yolks from the whites.
I beat the yolks with half of the sugar until the mixture is pale, voluminous and frothy.
I add the mascarpone little by little and continue working the mixture at low speed until I have a smooth, velvety cream without lumps.
In a separate bowl I beat the egg whites with the remaining sugar until they are firm and glossy.
I fold the egg whites into the cream, a little at a time, with gentle upward movements.In another bowl I beat the egg whites until very stiff, adding the remaining sugar little by little.
I gently fold the egg whites into the mascarpone cream in two additions, using slow upward movements.
The cream is ready: soft and stable!
I prepare the coffee and let it cool completely.
I quickly dip the ladyfingers in the coffee and arrange them in a baking dish to form the first layer.
I cover with a layer of mascarpone cream, then continue alternating ladyfingers and cream until the ingredients are used up.
I finish with a layer of cream and place it in the refrigerator. I let the tiramisu rest in the refrigerator for at least 4 hours, even better overnight: this way it will be even creamier and more compact.
Storage and useful tips
Classic tiramisu made with fresh eggs should be stored in the refrigerator, well covered with plastic wrap or in an airtight container to prevent absorbing odors.
I recommend consuming it within 24 hours of preparation for greater safety and best flavor.
You can still prepare it a few hours in advance: resting in the refrigerator helps achieve a perfect consistency, with the ladyfingers well melded with the cream.
It is not recommended to freeze it because the egg-based mascarpone cream could lose texture once thawed.
Use well-cooled coffee so as not to compromise the cream structure
Don’t soak the ladyfingers too much: they should remain soft but not fall apart
Mascarpone should be cold from the refrigerator
Work the cream gently to keep it airy
Dust the cocoa only just before serving
Questions and Answers
Can I make tiramisu without raw eggs?
Yes! You can try my recipe with pasteurized eggs or the one without eggs!
Can I skip the liqueur?
Absolutely yes! It will be delicious even without Marsala, perfect for anyone who prefers a milder flavor or for children.
Can I substitute the ladyfingers?
Yes, of course, you can use pavesini or a sponge cake base cut into thin slices, but tradition calls for ladyfingers, which give the perfect texture to this dessert.
