Tiramisu

Classic tiramisu is an all time favorite for a reason. This easy recipe comes together with just a few ingredients and no baking. Layers of coffee soaked ladyfingers and creamy mascarpone make it absolutely delicious. Perfect for any occasion!

Tiramisu is one of the first desserts I learned to make when I started baking. Even though it's a no bake recipe, it always felt special to me because of how simple and delicious it is. It’s a classic Italian dessert made with layers of coffee soaked ladyfingers and a creamy mascarpone filling. The combination of flavors is so good, and it’s one of my dad’s favorite desserts besides crème brûlée.

This recipe is easy to make, but it does contain raw eggs. Personally, I’ve never had a problem with them, but I always make sure to buy the best quality eggs. I only use organic, free-range eggs for tiramisu because freshness and quality really make a difference. If you’re uncomfortable with raw eggs, this recipe might not be for you, but I think they’re what make tiramisu so light and airy.

Another key ingredient is mascarpone. It gives tiramisu its rich, creamy texture, so I always look for a good quality brand. I also use cocoa powder on top for a bit of extra bitterness, which makes everything come together. I don’t add alcohol to my tiramisu, but some people like to mix a bit of rum or coffee liqueur into the espresso. If you enjoy that, feel free to experiment! I prefer to keep mine simple, but I’d love to try other flavors in the future. A pistachio tiramisu sounds amazing, and I think a hazelnut version would be delicious too. A strawberry tiramisu could also be fun for summer, maybe with a light vanilla mascarpone cream instead of coffee.

If you’ve never made tiramisu before, I hope this recipe shows you how easy it is. It’s a great dessert for any occasion, and once you try it, you’ll see why it’s such an all time favorite.

Notes

• Gently fold the egg whites into the mascarpone cream to keep the mixture light and airy. Overmixing can cause the cream to deflate and become runny.

• Refrigerate for at least 3 hours before serving. This helps the flavors blend and gives the tiramisu the perfect texture.

• Use good quality mascarpone. Since mascarpone is the base of the cream, choosing a high quality brand makes a big difference in taste and texture. Avoid mascarpone with added stabilizers, as it can turn grainy when mixed.

• If you have time, make your own ladyfingers. Store-bought ones work great, but homemade ladyfingers give tiramisu an even fresher flavor and better texture.

• If you're pregnant, it's best to avoid this recipe. Because it contains raw eggs, it's not recommended for pregnant people or anyone with a weakened immune system.

Frequently asked questions

1. How long can I store tiramisu in the fridge?
Tiramisu is best eaten within 2 days. Because of the raw eggs, I don’t recommend keeping it longer. After 2 days, the ladyfingers get too wet, and the mascarpone cream can start to deflate.

2. Why is my mascarpone cream runny?
There are a few possible reasons:

• The egg whites weren’t folded in gently, causing the cream to lose structure.

• The mascarpone was overmixed, making it break and turn too soft.

• The eggs weren’t fresh, which can affect how well they whip up.

• The tiramisu wasn’t chilled long enough. Letting it rest in the fridge helps the cream set properly.

3. Can I make tiramisu without eggs?
Yes, but this recipe calls for eggs, which give the cream its signature texture. I’d love to test an egg-free version in the future!

Ingredients you will need for this recipe

• Eggs, separated: The yolks and whites are used differently in tiramisu. The yolks create a rich, creamy base when mixed with sugar and mascarpone, while the whipped egg whites help make the cream light and airy. Separating them properly is key to getting the right texture.

• Granulated sugar: Sweetens the mascarpone cream and helps the egg yolks become smooth when mixed. Make sure to whisk it well with the yolks so it fully dissolves.

• Mascarpone: The heart of tiramisu! This creamy Italian cheese gives the dessert its signature rich texture. It’s important to use a good-quality mascarpone without stabilizers to avoid a grainy or runny cream.

• Coffee: Traditionally, strong espresso is used to soak the ladyfingers, giving the tiramisu its deep coffee flavor. The coffee should be cooled before dipping the ladyfingers to prevent them from getting too soggy.

• Ladyfingers: These light, crisp cookies absorb the coffee and soften into a delicate cake-like texture in the tiramisu. Store bought ladyfingers work well, but homemade ones add an extra fresh touch. The key is to dip them quickly in the coffee, just enough to soak the outside without making them fall apart.

• Vanilla bean paste: Adds a warm, rich vanilla flavor to the mascarpone cream. If you don’t have vanilla bean paste, you can substitute it with vanilla extract, but the flavor won’t be as intense.

Step by step instructions with pictures

1. Separate the egg yolks from the egg whites, and beat the whites with half of the sugar until stiff peaks form.

2. In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy.

3. Next, mix in the vanilla bean paste along with the mascarpone.

4. Lastly, gradually fold the egg whites into the egg yolk mixture. Make sure to do this slow. Fold, do not mix.

5. Soak the lady fingers in coffee and place them in a deep dish. Add half of the mascarpone mixture and spread it all over. Then repeat this one more time.

6. Dust with cocoa powder, cover and refrigerate for a minimum of 3 hours.

7. Enjoy!

Yield: 6

Author: Angie

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Tiramisu

Classic tiramisu is an all time favorite for a reason. This easy recipe comes together with just a few ingredients and no baking. Layers of coffee soaked ladyfingers and creamy mascarpone make it absolutely delicious. Perfect for any occasion!

Prep time: 15 MinInactive time: 3 HourTotal time: 3 H & 15 M

Ingredients

• 4 eggs, separated
• 105g granulated sugar
• 500g mascarpone
• 300ml coffee
• 250-300g Ladyfingers
• 1 teaspoon vanilla bean paste

Instructions

1. Separate the egg yolks from the egg whites, and beat the whites with half of the sugar until stiff peaks form.
2. In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy.
3. Next, mix in the vanilla bean paste along with the mascarpone.
4. Lastly, gradually fold the egg whites into the egg yolk mixture. Make sure to do this slow. Fold, do not mix.
5. Soak the lady fingers in coffee and place them in a deep dish. Add half of the mascarpone mixture and spread it all over. Then repeat this one more time.
6. Dust with cocoa powder, cover and refrigerate for a minimum of 3 hours.
7. Enjoy!

Notes

• Gently fold the egg whites into the mascarpone cream to keep the mixture light and airy. Overmixing can cause the cream to deflate and become runny.
• Refrigerate for at least 3 hours before serving. This helps the flavors blend and gives the tiramisu the perfect texture.
• If you're pregnant, it's best to avoid this recipe. Because it contains raw eggs, it's not recommended for pregnant people or anyone with a weakened immune system.

Nutrition Facts

Calories

655

Fat

45 g

Sat. Fat

26 g

Carbs

47 g

Fiber

0 g

Net Carbs

47 g

Sugar

18 g

Protein

14 g

Sodium

156 mg

Cholesterol

294 mg

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