- Dish type
Tiramisu literally translates to "pick me up". Serve as a decadent dessert.
32 people made this
- 6 egg yolks
- 200g caster sugar, divided
- 450g mascarpone cheese
- 6 egg whites, stiffly beaten
- 4 tablespoons double cream
- 3 tablespoons kirsch
- 300ml strongly brewed coffee, cold
- 25 savoiardi lady fingers
- 1 tablespoon unsweetened cocoa powder
MethodPrep:30min ›Extra time:4hr chilling › Ready in:4hr30min
- In a medium bowl beat together the egg yolks and 65g sugar. Using a wooden spoon, stir in mascarpone cheese, beaten egg whites, cream and kirsch; stir until smooth. Set aside.
- Dissolve remaining sugar in coffee. Quickly, to avoid complete saturation, dip ends of lady fingers in coffee mixture. Place ladyfingers in a single layer in a 23x33cm or similar sized glass baking dish. Spread a layer of mascarpone mixture over the lady fingers; repeat layers, ending with mascarpone mixture.
- Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.
Reviews & ratingsAverage global rating:(40)
Reviews in English (35)
I made this recipe but had to use raspberry liqueur rather than kirsch and strips of sponge cake instead of fingers, the only reason being i couldn't find the right ones in the shops. Unfortunately my tirimasu didn't set, which may have been the fault of the improvisation or the fact i may not have stiffened my egg whites enough, so I'm not going to blame it o the recipe. I froze it though and ate it like an ice cream and the taste was fantastic. ( mine was raspberry, not cherry)-26 Oct 2014
by Sarah Beth
This recipe is really tasty and tastes just like the Tiramisu at the Italian Restaurant I work at. However, it needs to chill over-night to make it sit-up properly. Also, the marscapone mixtures is too runny, so the second layer of lady fingers float to the top. I would possibly suggest letting the marscapone mixture chill for awhile before putting ontop of the lady fingers.-15 May 2006
This recipe is so delicious. I skipped the kirschwasser and added about a teaspoon of vanilla. You will not be disapointed!-03 Oct 2004
An Italian Chef Reveals The Perfect Tiramisu Recipe
It is the most overused, copied and varied of all Italian desserts, present at all latitudes worldwide. So if you live outside Italy, how can you be sure that that you’ve tried the real one at least once in your life? The light, wonderfully scented, fluffy, melt-in-your-mouth original? If you’re not sure, simply head to the kitchen. You don’t even need to turn the oven on, because this is one of the few Italian desserts that can be made without baking. And you don’t even need to be a chef to make it. In fact, in Italy this is the first dessert that children are allowed to make on their own, without help from their parents.
Before starting, here are a few secrets, like the recipe, from Il Grande Libro dei Dolci by Giuliana Lomazzi, a wine and food journalist and author (the book is published in Italy by Ponte alle Grazie). “The most important thing is to wet the base without overdoing it, because otherwise it will be soupy. But at the same time you need to soak it enough to make sure there aren’t any dry parts. Use ladyfingers for the base, but if you can’t find them, you can use sponge cake.”
Recipe (6–8 servings)
Place a layer of ladyfingers in a clear rectangular baking dish. Using a teaspoon, drizzle some coffee on each one. Cover with about 2/5 of the mascarpone mixture. Prepare another layer of ladyfingers and mascarpone the same way.
Put the remaining 1/5 of the mascarpone into a piping bag with a smooth tip and dollop the mixture onto the tiramisu. Cover with plastic wrap and refrigerate for several hours.
Just before serving, sift the cocoa over the dessert in a uniform layer. Sprinkle with the grated chocolate and serve.
Tiramisu Authentic Italian Recipe
- 300 g (10,5 oz) Savoiardi Ladyfingers. We recommend BALOCCO SAVOIARDI LADYFINGERS, or make homemade ladyfingers with our recipe, which are great!
- 500 g (1,1 lb) of mascarpone cheese
- 4 medium eggs (about 220 g – 7,7 oz without shells)
- 100 g (3,5 oz) of sugar
- 300 ml of coffee (better if espresso)
- 2 tablespoons of rum or MARSALA(optional)
- unsweetened cocoa powder
Coffee And Dessert: How To Make This Perfect Tiramisù
Award-winning food blogger Bernard Laurance has a fantastic new cookbook out, and if you’re a fan of baking at home, you’ll want to pick up a copy. With dessert recipes from around the world, Baklava to Tarte Tatin has something for every sweet tooth. Head to Italy for a lightly caffeinated, heavily delicious confection that comes together in no time.
Tiramisù literally means “pick me up” in Italian, and it really does keep to its word. A single spoonful of this creamy dessert is an instant pick-me-up. With this recipe, you’ll be able to make a light, airy, deliciously soft and creamy tiramisù, and what’s more, it won’t be runny at all. This is just how I like my tiramisù to be. Feel free to adapt the recipe and make it with fruit: Instead of soaking the ladyfingers in coffee, use a little kirsch or eau-de-vie, and insert a layer of fresh raspberries between the layers of mascarpone cream. Fresh pears or peaches with a few crumbled shortbread cookies will add an original, tasty touch to your dessert. For a tiramisù without any alcohol, soak the ladyfingers with coffee and finely grate a little orange zest over them before smothering them with cream. I often double the quantities to make a second layer of both ladyfingers and mascarpone cream, and you may want to do so, too.
How to make the perfect tiramisù
Tiramisù (Italian for “pick me up”) is likely the most well-known of Italian desserts internationally.
When made with the traditional espresso, chocolate and alcohol (usually rum or brandy), the dessert can indeed be a strong pick-me-up.
There are many variations of the recipe but the basic idea is the same: sponge cake is soaked in coffee and alcohol and then layered with cream, usually mascarpone and cream, and then finally decorated with chocolate.
Six whole eggs, separated into yolks and whites
300g Savoiardi (also known as lady fingers)
In a large bowl, beat the egg yolks and sugar until they are creamy and frothy. Add the mascarpone. Whisk the egg whites until they are frothy and fold them into the mascarpone mixture. Mix well.
In another bowl, mix the lightly sweetened coffee and liqueur. In a small baking dish, spread a layer of cream. On top of this layer, form a layer of Savoiardi dipped in the coffee mixture (they only need to be dipped for about two seconds).
Add another layer of cream, another layer of Savoiardi, and finish it off with a layer of cream. Refrigerate for at least two hours. Before serving, sprinkle the tiramisù with cocoa powder.
- ½ cup white sugar
- 3 eggs, separated
- 2 tablespoons brandy
- 2 cups brewed espresso, cooled, divided
- 2 (8 ounce) packages mascarpone cheese
- 1 pinch white sugar
- 30 ladyfingers (such as Savoiardi®)
- 3 tablespoons unsweetened cocoa powder
Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
If you like coffee, then you probably love tiramisu. The king of coffee-scented desserts is an Italian classic, but there’s more, its name means “pick me up,” for its caffeine and sugar, and it really packs a punch!
A restaurant staple, tiramisu, is also effortless to make at home. Actually, making tiramisu can be as easy or as hard as you want. There are some pretty complicated recipes out there, but why bother? Today I’ll show you how to make a gorgeous tiramisu in just 20 minutes (plus two hours of chilling in the fridge.)
We’re using eight ingredients for this one, but only four give the tiramisu its personality: mascarpone, coffee, Amaretto, and ladyfinger biscuits.
Mascarpone is an Italian cream cheese that gets its texture by adding something acidic like lemon juice to whole milk separating the curd from the whey. Mascarpone is creamy and fresh, and there’s no proper substitute for it.
Ladyfingers are unique, too, egg-based sponge biscuits, also known as sponge fingers, Savoiardi, in Italian, and Boudoir, in French. You can’t miss them, most supermarkets with a decent bakery department carry them, and you can get them online.
Coffee is essential because we’re dipping the biscuits in it. Coffee makes the tiramisu an exceptional dessert, so I recommend using good coffee , something that you would drink. Arabica medium-roast espresso is my favorite for tiramisu but find the style for you. Just avoid instant coffee, tiramisu deserves much better.
Last but not least, I want to talk to you about the almond and apricot liqueur flavored Amaretto. We’re only using a tablespoon for our tiramisu, but don’t overlook it, it makes all the difference.
Here’s a fun fact: Although Ladyfingers exist since the 15th century, the tiramisu wasn’t invented until the 1960s! The dessert feels and tastes as if it has been around forever, though, it’s a true classic.
Get ready because we’re making the easiest and fastest tiramisu ever (and it’s tasty too.) Serve this one with a round of cappuccinos and add to them a splash of that Amaretto liqueur, that’s a perfect pairing right there.
Giada De Laurentiis’ No-Bake Tiramisu Makes for One of the Best Summer Desserts
Currently, our weekend plans almost exclusively include firing up the barbecue, setting the outdoor dining table, and mixing up an extra-large batch of our favorite fruity cocktail. Summer is all about giving the oven a break and making (and eating!) your meals outdoors &mdash and desserts are no exception. That’s why when we stumbled upon Giada De Laurentiis’ no-bake tiramisu, we immediately bookmarked it and picked up a bag of no-shell pistachios, some mascarpone cheese, ladyfingers, and a bottle of amaretto liqueur.
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“Tiramisu is one of the best desserts to make in warmer weather: there’s no cooking necessary, and you can make it ahead of time,” De Laurentiis writes. “Try a new spin on the traditional flavors with this delicious pistachio tiramisu &mdash no fancy pistachio cream or syrup required!”
For De Laurentiis’ silky smooth Pistachio Tiramisu, which is inspired by Mr. 100 Tiramisu’s pistachio tiramisu from Rome, you’ll need all the aforementioned ingredients, as well as a handful of basic baking ingredients, like sugar, eggs, and powdered sugar. You’ll also need olive oil for the pistachio butter (we love Brightland’s Alive olive oil) and espresso.
To make the dessert, you’ll start by making the pistachio butter, followed by the mascarpone cream, both of which call for just four ingredients. Then, you’ll dip and soak the ladyfingers in an espresso and amaretto liqueur mixture, and place them on a 9 x 9-inch baking dish. Now, it’s time to layer the ladyfingers and the two mixtures. Cover the tiramisu with plastic wrap and refrigerate it for at least two hours. Once you’re ready to serve, sprinkle with chopped pistachios &mdash and enjoy!
Get the full Pistachio Tiramisu recipe at Giadzy.
In search of more summer recipes? Giada De Laurentiis has plenty:
A traditional tiramisu recipe is typically made using:
- Egg yolks
- Whole milk
- Heavy cream
- Mascarpone cheese
Mascarpone cheese is a soft Italian cheese that resembles cream cheese. It is lightly tangy, easy to spread, and can even be used in recipes like mascarpone cheesecake and mascarpone pancakes.
You can even learn how to make mascarpone at home, but I usually just buy mine at the store.
Ladyfingers are sometimes called &ldquofinger biscuits&rdquo or &ldquosponge fingers&rdquo and are a sweet, dry sponge cookie shaped like a finger.
Most of the ladyfinger cookies you can find in grocery stores are dry, crunchy, and similar to biscotti. The ones I see most often and typically buy are the Alessi brand.
You will occasionally find soft, spongey, cake-like ladyfingers, though. While my tiramisu recipe was developed to use the dry, crunchy ladyfingers, I include notes on how to adapt the recipe if you happen to have the cakey ones instead.
As for alcohol, I prefer to use Kahlua or dark rum in my tiramisu, with Kahlua being my favorite. Other recipes call for marsala wine or madeira or even Irish cream or brandy.
Can’t Find Ladyfingers? Make Them!
Equally as important as the mascarpone mousse filling is the ladyfinger biscuits that line the tiramisu.
While store-bought will do here, they can be hard to find or you might not have them on hand. Not to worry, because I have two different ladyfinger recipes! One is for classic Homemade Ladyfingers and the other is for Egg-free Ladyfingers. Both of these recipes are super simple cookie recipes that have just a few basic ingredients.
The best part about using my ladyfingers recipe in My 10 Minute Tiramisu recipe is knowing the finished product is 100% made from scratch. There is a huge difference in flavor and texture, and not only is this the fastest tiramisu you’ll ever make, but the most decadent!
Ladyfingers – A From Scratch Recipe Perfect For Tiramisu
When you make homemade ladyfingers, you also get a chance to get creative! Why not try making man-toes or little babyfingers? For a Bachelorette party, you could try making and then eating some other body parts. ) Or, if like me, you&rsquore thinking cupcakes, you can make your ladyfingers in cupcake tins so that they are all ready to be used in tiramisu cupcakes.
Notice how they aren&rsquot filled to the top so there is room for all of the tiramisu goodness!
It&rsquos important to know that ladyfingers come in two varieties &ndash the crunchy kind and the soft, sponge cake-like kind. The ladyfinger recipe that I am sharing here is for the soft kind. This is the kind that works best in tiramisu because it can better absorb all of the coffee/rum syrup.
I wouldn&rsquot recommend eating these ladyfingers on their own. Their flavor comes from whatever you soak them in.