Authentic Italian Tiramisu prepared from scratch within minutes.
This is your dessert if you like boozy creamy coffee flavored treats.
So, you had tiramisu on your last holiday in Italy Florence or at your last visit to Olive Garden and now you thought about making a homemade batch?
Well, turns out you can just do that. I show you how to make your own classic tiramisu cake from scratch
What is Tiramisu?
Tiramisu is a cold layered Italian dessert, prepared with ladyfinger, so-called savoiardi.
The ladyfingers biscuits are dipped in coffee, which is infused with liquor, and are layered in a casserole dish with a sweet creamy mascarpone mixture.
The layer cake is then served cold as a dessert or afternoon treat.
It resembles other desserts such as the British trifle or the french charlotte.
How to make Tiramisu?
Luckily, preparing tiramisu is quick and easy!
The dish starts out with a layer of cookies dipped in boozy coffee.
A layer of flavored pudding-like mascarpone is spread over the first cookie layer, followed by another layer of cookies, just to finish with a layer of mascarpone again with a cacao topping.
I break up the process in steps so that you get an overview.
Watch the video and get the recipe with measurements at the bottom of this recipe post.
Prepare the mascarpone layer by mixing together all the creamy layer ingredients.
Combine cold coffee with booze in a tray and dip your ladyfingers briefly in it.
Place the ladyfingers next to each other into a baking dish, or any other even shaped rectangular container, to form the 1st layer of cookies at the base.
Spread half of the mascarpone layer mass over the cookies, this is the second layer.
The 3rd layer is another layer of coffee-dipped ladyfinger cookies and the 4th layer is the remaining mascarpone mixture.
Top it with powdered cocoa and place into the fridge to cool.
The Tiramisu needs to cool at least for about 12 hours in the fridge before you go about serving it up.
This is because the ingredients come together in the pan while they are cooling.
Once cooled, cut the tiramisu into serving slices and serve up in a plate or small bowl.
The Tiramisu is best prepared and stored in a casserole pan.
Keep your tiramisu overnight in the fridge so that the flavors emerge and serve it up cold.
If you wrap it up in cling foil, it will condensate inside and drop on the cocoa topping.
However, I'd rather store and wrap my tiramisu covered in the fridge with cling foil instead of it being uncovered. I let you choose.
This tiramisu keeps for about 3-4 days in the fridge. That said it rarely survives that long because it's eaten before that. You can freeze your tiramisu (without the cocoa layer) by wrapping it in clean wrap and foil, and thaw it in the fridge hours before you want to serve it. That said, freezing and thawing will change the texture a bit. Sprinkle cocoa over the tiramisu when it's thawing.
Yes you can! Just skip adding the liquor to the cold strong coffee.
Just switch the coffee with strawberry syrup water or you can use chocolate milk too to dip your ladyfingers in.
You can use sterilized eggs if you are concerned about raw eggs and salmonella. We don't get or use sterilized eggs in Europe, just regular eggs, but we store our tiramisu in the fridge.
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Classic Tiramisu Recipe
For the mascarpone layer:
- ½ cup Sugar
- 4 Eggs yolk and whites seperated
- 2 cups Mascarpone
For the ladyfinger layer:
- 26 Ladyfingers 13+13 for two layers
- 1¼ cup Cold Coffee *see Notes
- 2 Tbsp Liqueur *see Notes
For the mascarpone layer:
- Separate egg yolks from the whites.
- Add sugar to the yolks and mix until it turns pale orange/yellow. Keep aside.
- Beat egg whites to stiff peaks.
- Add mascarpone and yolk sugar blend to the stiffly beaten whites and combine to a smooth blend. Keep mascarpone layer mass aside.
To arrange tiramisu:
- Pour coffee with liquor into a tray or shallow plate. Mix.
- Dip the first batch of ladyfingers in the coffee (13 ladyfingers) and arrange them in your pan (casserole or rectangular dish) next to each other to create the 1st layer.
- Pour half of the mascarpone layer over the ladyfinger layer and spread it out. That's your 2nd layer.
- Dip the second batch of ladyfingers in the coffee (remaining 13 ladyfingers) and arrange them over the mascarpone layer to create the 3rd layer.
- Pour and spread out the remaining mascarpone mixture over the last ladyfinger layer to create the 4th layer.
- Top with cocoa powder eavenly.
- Refrigerate for at least 12 hours.
- Cut into portions and serve cold.
- Keep the tiramisu to cool for at least 12 hours. 24 hours is good too!
- Use strong espresso coffee preferably OR regular filter coffee cooled down.
- You can use rum, brandy, marsala wine, Madeira wine, port wine, Grand Marnier, or any other liquor.