Somehow between culinary school and today (which was legit almost 10 years ago) I seem to have forgotten about a Classic Italian Tiramisu! Well - not anymore!! I made my recipe from culinary school a few weeks back and OMG WHAT HAVE I BEEN DOING WITH MY LIFE!
Table of Contents
Why I Love This Recipe
This Classic Italian Tiramisu is seriously one of the easiest recipes and is made with a sweet mascarpone filling and layered with espresso dipped lady fingers. It's truly perfection and I can't believe I haven't made it since culinary school. Instead of resorting to my usual cookie consumption for dessert for all of our recent parties, I changed it up and made Tiramisu. BRILLIANT. It takes almost no time to make and the recipe below is one that my culinary school instructor literally engrained into our brains during the dessert portion of our curriculum.
If you are making tiramisu as dessert for a dinner party, here's some dishes you can make to go with that: Cacio e Pepe, Bolognese, Pasta alla Vodka, Baked Rigatoni, Sausage with Tortellini
Ingredients & Substitutions
- Dutch Processed Cocoa Powder - this is my favorite kind!
- Espresso - you'll need a cup, so brew a handful of shots or buy them pre-brewed from your favorite coffee shop or grocery store
- Vanilla Extract
- Pasteurized Eggs - I always buy pasteurized eggs for this recipe as that means the eggs have been heat treated to kill off bacteria that could potentially cause a food borne illness. And since we're using raw eggs, it's the way to go!
- Sugar
- Kosher Salt
- Mascarpone Cheese - an integral part!! There isn't a great substitution here.
- Heavy cream
- Ladyfinger Cookies - make sure you get the hard ones
*For a full list of ingredients and instructions please see recipe card below.
How to Make Tiramisu
Step 1:Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside to really infuse the flavors together.
Step 2: In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes.
Step 3: Add in the salt, mascarpone cheese and continue to whip until smooth.
Step 4: Add the chilled cream and continue to whip, until light, creamy and smooth
Step 5: Make sure it can hold a soft peak.
Step 6: Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies.
Step 7: Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder.
Step 8: Repeat for another layer and then finish by dusting with cocoa powder on top.
Step 9: Cover with plastic wrap and chill for at least 2 hours before serving.
How to Store Tiramisu
You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once its been stored overnight.
How to Freeze Tiramisu
I do not recommending freezing tiramisu since. The no-bake and nature of other ingredients do not make it a great candidate for freezing.
Tips and Tricks
- ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge.
- Get the ladyfingers from an Italian market if possible!!
- Mascarpone is essential. There is no substitution for it - so while you're out looking for the ladyfingers, grab the Mascarpone.
- No espresso on hand - no problem! Use coffee!
- Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!
- NOTE - DO NOT SERVE IT RIGHT AWAY! While it will be delicious, the cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.
FAQs
What is traditional tiramisu made of?
A Classic Italian Tiramisu is a coffee-flavored Italian dessert that dreams are made of. It's made of ladyfingers dipped in espresso, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and layered with cocoa powder.
What is the predominant flavor in the classic Italian dessert tiramisu?
The espresso dunked ladyfingers take center stage along with the creamy mascarpone mixture. Both are light and compliment each other beautifully.
Similar Recipes
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Classic Italian Tiramisu
Ingredients
- ¼ cup Dutch Processed cocoa powder, plus more for dusting
- 1 cup brewed espresso (optional to add a few tablespoons of dark rum)
- 1 tablespoon vanilla extract
- 5 large egg yolks, cold (I use pasteurized eggs)
- ½ cup white sugar
- ¼ teaspoon kosher salt
- 16 ounces mascarpone cheese, chilled
- 1.75 cups heavy cream, chilled
- 28 hard ladyfinger cookies
Instructions
- Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside
- In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled cream and continue to whip, until light, creamy, smooth and can hold a soft peak.
- Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.
Notes
-
- ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge.
- No espresso on hand - no problem! Use coffee!
- Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!
- Make sure you leave time to rest the tiramisu. The cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.
Love tiramisu and have only had it in restaurants. This easy recipe remedies that! I had to use soft ladyfingers since I missed the ‘hard’ ladyfingers instruction. Question—where does the 1/4 tsp salt go? I put a pinch in with the espresso/chocolate mixture and another pinch in with the mascarpone/egg yolk mixture! Just curious at this point!
it goes in with the filling!! fixed
How deep should the dish be?
3 inches ish
What’s the destiny of the 1/4 tsp salt? Noticed it’s in the ingredient list but not in the recipe instructions. Should it be added to the egg yolks and sugar? Making this for Valentines!!
ah!! thank you - you can add it there or with the mascarpone! updating now!
What if I don’t have an espresso maker? Can I brew espresso in a regular drip coffee maker? Or can I make tiramisu with just regular coffee?
The PERFECT Valentine's Day dessert!!!
Didn’t read your recipe correctly and bought soft lady fingers instead of hard. Thoughts? Thank you!
will still work!! go for it
I love tiramisu but prefer not to eat raw eggs. Any helpful hints? I hear to buy pasteurized eggs if you are going to eat raw, but not sure if I’ve ever seen that label?
Some people prefer to make a sabayon and use that instead. I havent tested it on this recipe but I know it would be delish. I'll work on updating the recipe with that as an option in the next few weeks
Hi! Why do you need to use Dutch Process cocoa? I have both Hershey’s and also Pernigotti, but not sure if they are Dutch processed or not. Also, how long does cocoa last in a pantry before it needs to be replaced?
Thank you!
its less bitter than plain cocoa powder! either works - but Dutch makes it less bitter. And I go through mine every few months so I get a new one every quarter probably
Do you just dip the ladyfingers in the espresso on each side or let them sit? Trying to find the sweet spot between hard & mushy...
I do a quick dunk on both sides
You will have more control of not dipping ladyfingers but using a mister or spray bottle to control amount of coffee.
Love video would be fabulous!!!
video on how to make these?? that can be arranged
Would you please share a picture of what Expresso and the Cocoa powder you used please?
Thank you.
My husband makes espresso with just regular old coffee beans. And cocoa powder I used Guittard
Well I know what I’m making for my special Valentine’s Day dessert! I love that you make such classic recipes so approachable Gaby!
Are the raw egg yolks safe?
If you don’t feel comfortable using raw eggs you can make a sabayon by whisking the egg yolks with the sugar over a pan of simmering water till it reaches 150’f and then follow the recipe from where it says to whip them till pale yellow.
good call! we used to make sabayon all the time in culinary and pastry school! man that stuff is delish
I’ve always been told that when making Tiramisu, that if you add alcohol, you must use a glass pyrex baking dish because the metal dishes will react badly with the alcohol. (Old wive’s tale?) But, also, a glass pyrex also shows how pretty the layers are. 🙂
I dont own a glass baking dish and none of mine have ever been etched or anything
Would you recommend using soft or hard ladyfinger cookies?
hard!