Original Tiramisu Recipe
Homemade tiramisu has often made its way to my table, especially when I need a quick, no-bake dessert with simple ingredients. Most of the time, I assemble it directly in a dish or in a few large glasses, depending on my mood and how patient I am with the arrangement. The most important thing is to have fresh eggs and good mascarpone; the rest comes together without complications.
Quick Info
Total time: about 30 minutes (excluding cooling)
Preparation time: 25-30 minutes
Cooling time: at least 2 hours in the fridge
Servings: 8-10
Difficulty: easy
Recipe type: cold dessert, no baking
Ingredients
5 eggs
500 g mascarpone
5 tablespoons sugar
ladyfingers (the number depends on the shape of the dish, around 250-300 g)
cool brewed coffee (variable amount, enough to soak the ladyfingers)
bitter cocoa powder (for dusting)
Note: The eggs should be as fresh as possible.
Preparation method
1. Crack the eggs and separate the whites from the yolks. Put the yolks in a large bowl and the whites in another clean bowl.
2. Add sugar to the yolks. Beat with a mixer until the mixture lightens in color and becomes creamy, about 3-4 minutes.
3. Incorporate the mascarpone into the yolk-sugar mixture. Add a tablespoon of cold coffee just to give a subtle flavor. Mix with the mixer on low speed, just enough to combine without over-beating.
4. Now, take care of the egg whites. Add a pinch of salt and beat with the mixer until a dense foam forms that doesn’t fall out of the bowl when turned upside down. Don’t overbeat.
5. Transfer the egg white foam over the yolk and mascarpone cream. Gently fold with a spoon or spatula using bottom-to-top movements until everything is combined without losing the air from the meringue.
6. Pour the cold coffee into a shallow bowl. Take the ladyfingers out of the package. Quickly dip them in the coffee, on each side – don’t let them soak too long.
7. Arrange a layer of ladyfingers in a glass dish or individual glasses, depending on what I have available. Spread half of the cream over them, leveling it gently.
8. Repeat with another layer of soaked ladyfingers, then add the remaining cream. Spread and smooth it out as much as possible.
9. Cover the dessert with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and the cream set a bit. Ideally, overnight.
10. Before serving, dust with bitter cocoa using a fine sieve to cover the surface evenly.
Why I make this recipe often
It doesn’t require baking, and I don’t spend much time preparing it. It’s easy to adapt to what I have at home, and the result is always appreciated. It portions well, even after several hours in the fridge.
Tips and variations
Tips
The most important thing is the freshness of the eggs, as they are used raw.
Don’t leave the ladyfingers in the coffee too long, or they will fall apart, and the dessert will be too soft.
Mascarpone should be added at room temperature, but don’t overbeat.
Use quality cocoa for the final layer.
Substitutions
If you don’t have brewed coffee, you can use espresso.
You can reduce the sugar if you prefer less sweet desserts, but not below 3 tablespoons to keep the balance in flavor.
Cocoa can be omitted at serving, but it gives the classic taste.
Variations
You can prepare tiramisu in individual glasses.
If you want a coffee-free dessert (for example, for kids), you can replace the coffee with cold milk, but the taste won’t be the original.
Serving ideas
I portion tiramisu directly from the dish with a spatula.
In glasses, I serve it with a spoon, sprinkling an extra bit of cocoa on top just before serving.
Frequently asked questions
Can I use low-fat mascarpone?
You can, but the texture won’t be as creamy.
How soon should I serve tiramisu after taking it out of the fridge?
Ideally, within 30-40 minutes, otherwise the cream will become too soft.
Can tiramisu be made with pasteurized eggs?
Yes, if you have access to pasteurized eggs, it’s even safer, especially if preparing for children or sensitive individuals.
Can I freeze tiramisu?
I do not recommend it. Upon thawing, it loses its texture and releases a lot of water.
Nutritional values
Approximately, one serving (out of 10) has about 320-350 kcal.
Approximate macronutrients: 7 g protein, 20 g fat, 25 g carbohydrates.
Values vary depending on the mascarpone, the amount of sugar, and ladyfingers used.
Storage and reheating
Tiramisu can be stored in the fridge, covered, for a maximum of 2 days. I do not recommend reheating or freezing, as it loses its texture and freshness. After 48 hours, the cream starts to release water, and the raw eggs are no longer as safe.
Ingredients: Tiramisu original recipe 5 eggs 500 g mascarpone ladyfingers 5 tablespoons sugar bitter cocoa natural coffee (cold)
Tags: tiramisu cake tiramisu cake
