This tiramisu recipe is one of our all-time favorite desserts.. Sponge cakes drenched in espresso are topped with a light, fluffy filling of mascarpone cheese, egg yolks and cream. It’s easy to do, it just takes a little time. Jump to the Tiramisu recipe
How to make tiramisu at home
Tiramisu is an Italian dessert made with layers of coffee-soaked gingerbread (Italian cookies with a dry, fluffy texture) and whipped cream. Look for Italian cupcakes (or Savoiardi). They are quite hard and often have a cute tip. But don’t worry, they will soften the longer the tiramisu sits.
To prepare a tiramisu, check out 5 simple steps (the detailed recipe is below):
- Make a creamy filling with the egg yolk, Marsala wine and sugar. A hand mixer makes this step very easy.
- Add the mascarpone cheese to the creamy, whipped filling. (Mascarpone is similar to plain cream cheese.)
- Finish off the creamy layer by adding whipped cream or whipped egg whites (see our FAQs below).
- Assemble the tiramisu by layering the creamy filling between biscuits dipped in strong coffee and Marsala.
- Refrigerate at least 6 hours before serving to allow the cupcakes to absorb all the flavors of the creamy filling, coffee, and wine.
It’s so important that you wait at least 6 hours before serving. In fact, it can be kept in the fridge for 1-2 days and still taste delicious.
Frequently Asked Questions
Should I use raw egg whites to make tiramisu?
If you look up tiramisu recipes, you’ll find that there are two common ways to make it: with raw whipped egg whites or with whipped cream. Both are delicious, I promise.
The choice is entirely yours (we’ve included instructions for both below). They have very similar tastes. If anything, tiramisu made with egg whites is slightly lighter than one made with cream.
The decision depends on whether or not you want to add raw egg whites to the dish. We’ve never had a problem with this, but if you’re concerned, use the freshest (and highest quality) eggs possible. Using pasteurized eggs is also a good option.
If you don’t want to use egg white, you can also prepare the tiramisu with cream. It really is just as delicious.
Why are egg yolks whipped in boiling water?
The basis of our creamy filling is egg yolks: they are very important for a real tiramisu. The yolks are gently cooked while whisked with sugar and Marsala wine over boiling water. This step also ensures that the yolk turns into a thick and creamy mixture, making tiramisu incredibly dreamy.
While it is possible to substitute the egg whites called for in our recipe below, we do not recommend removing the yolk.
Can tiramisu be made without alcohol? Can I substitute Marsala wine?
While Marsala wine is traditionally used in tiramisu, you can make a delicious dessert without it. If you’re okay with using alcohol, you can substitute dark rum, brandy, or a coffee-flavored liqueur for the wine. Since Marsala is less strong than something like rum, we recommend using about half that.
For a non-alcoholic version, leave the Marsala out of the recipe altogether. You can just remove it or use rum extract; We recommend using 1 1/2 tablespoons of rum extract.
Can I prepare tiramisu in advance? Can it be frozen?
For best results, tiramisu needs to be refrigerated for at least 6 hours before serving. This time allows the cookies to absorb the flavor and moisture of the coffee, wine, and garnish. You can prepare the tiramisu 1-2 days in advance, just keep it in the fridge until ready to serve.
As for the frozen tiramisu, we’ve never tried it ourselves, but we think it should be fine! Make sure it sits in the freezer, well packaged, then thaw overnight before enjoying. To freshen up the look before serving, add some more chocolate.
We love this tiramisu recipe. – It is easy to make and the child does it amazed at the table.
More delicious desserts
Updated recipe originally posted June 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne
Irresistible tiramisu with many tricks
Sponge cakes soaked in espresso are topped with a light, fluffy filling of mascarpone, egg yolk and cream. One of our favorite desserts, tiramisu, is pretty easy to make. You just need a little time.
We ask about the yolks, which are boiled in a water bath, and the cream. Instead of using heavy cream, some recipes call for raw, whipped egg whites. In the Notes section below, we provide instructions for using egg whites instead of heavy cream. There is hardly any difference in taste. If anything, egg white tiramisu is a little lighter than whipped cream.
Makes 8 servings
Watch us at the recipe
1/2 cup (120 ml) brewed espresso or very strong coffee at room temperature
1/4 cup (60 ml) dry Marsala wine, divided
2 teaspoons vanilla extract
3 large egg yolks
1/4 cup (50 grams) granulated sugar, divided
8 ounces (225 grams) mascarpone cheese (about 1 1/4 cups)
3/4 cup (175 ml) heavy cream
18 to 20 Savoiardi Italian Ladyfingers (from 7-ounce packet)
1 ounce (30 grams) dark chocolate or cocoa powder for dusting
- prepare the coffee
- prepare the filling
In a large bowl, combine espresso (or coffee), 2 tablespoons Marsala wine, vanilla extract, and 1 tablespoon sugar.
In a bowl set over a saucepan of gently simmering water, beat egg yolks, 2 tablespoons Marsala, and 3 tablespoons sugar vigorously until tripled in volume, 5 to 8 minutes. To make this step easier, use an electric hand mixer on medium speed. (Don’t stop beating until you’re removed from the heat).
Remove bowl from heat, then stir in mascarpone cheese until combined.
Whip the cream in a bowl until stiff peaks form. Once the yolk and mascarpone mixture has cooled slightly, gently fold half of the heavy cream into the yolk and mascarpone mixture, then the other half until well incorporated (the heavy cream will deflate a bit).
Quickly dip half of the cupcakes into the coffee and line the bottom of a 9-inch square baking dish. (You may need to break off some pieces to place on the plate.)
Put half of the mascarpone filling on the biscuits and spread evenly. Grate half of the dark chocolate over the filling. Then very quickly dip the remaining biscuits into the coffee and place a second layer on top of the filling.
Pour the rest of the mascarpone mixture over the cookies. Grate more chocolate on top or sprinkle with cocoa powder. Cover with cling film and refrigerate for at least 6 hours.
Sprinkle with grated chocolate or cocoa powder to serve. Let stand at room temperature for about 20 minutes before serving. (Tiramisu can be refrigerated for up to 2 days, but no longer or the cupcakes will crack and become mushy.)
Advice from Adam and Joanne
- Using egg whites instead of cream: simply substitute 3 egg whites for the cream. Beat the egg whites until stiff peaks form, then gently fold half of the beaten egg whites into the mascarpone and yolk mixture, then the other half until completely stiff. Assemble the tiramisu as described above. If you’re concerned about raw egg whites, be sure to use the freshest (and highest quality) eggs. Look for clean A or AA grade eggs with an intact shell. Pasteurized eggs are also a great idea.
- Marsala Wine Substitute – We love Marsala in Tiramisu – it reduces the creaminess of the filling. For something different, try substituting dark rum, brandy, or coffee-flavored liqueur. Since Marsala is less strong than something like rum, we recommend using about half that. For a non-alcoholic variation, omit the Marsala from the recipe or use rum extract, we recommend using 1 1/2 tablespoons of rum extract.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: calories 314 / protein 7g / carbohydrates 22g / fiber 0g / total sugar 14g / total fat 22g / Saturated Fatty Acids 12g / cholesterol 177mg
Article content is collected and compiled by:
Source : inspiredtaste.net