Classic Italian Tiramisu

Classic Italian Tiramisu:  rich and silky mascarpone cream layered with coffee-soaked savoiardi cookies 

What's better than finishing my birthday week, and starting a long holiday weekend with this simply amazing tiramisu?

If you don't know, in Italian "tiramisu" means "pick me up", which is exactly what this heavenly dessert will do. Every bite combines the delicate flavor of the mascarpone cream with the bold aroma of the espresso. And I'm sure after you try this recipe, it will leave you begging for more!

You will be surprised by how easy and fast is to make this classic Italian dessert. The secret for an impeccable tiramisu is in the cookies, perfectly dipped in strong Italian espresso (not too dry and not too soggy), and rich, silky cream, just like you see in the pictures below, that makes you want to lick your screen ... no, please don't :)

Here are a few things to keep in mind when making tiramisu':

1. Ingredients: Begin with the finest components. Opt for fresh, high-quality eggs, authentic Italian mascarpone cheese, Italian savoiardi cookies (or ladyfingers if you can't find savoiardi), and robust brewed espresso or coffee. The better your ingredients, the more sublime your tiramisu will be.

2. Master the Mascarpone Cream: Achieving the perfect mascarpone cream is key. Pasteurize the eggs by whipping the egg yolks with sugar in a bowl and placing it on top of a pot with simmering hot water. Whisk continuously for about 5 minutes until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. Add the mascarpone cheese and vanilla extract, then fold in gently whipped cream to create a luscious, airy texture. Remember not to overmix!

3. Soaking the Savoiardi Cookies: The secret for an impeccable tiramisu is in the cookies, perfectly dipped in strong Italian espresso – not too dry and not too soggy. Dip the savoiardi into the coffee mixture for about 2-3 seconds, or if using ladyfingers, one second. You want them moist but not soggy, ensuring a delicate balance that lets the flavors meld without compromising the structure of your tiramisu.

How to assemble your tiramisu':

You can make tiramisu in a casserole or baking dish, or you can prepare it in individual goblets for a touch of elegance and easy serving. The choice is yours. With the ingredients listed below, you can make 4 large or 6 medium individual servings or one around a 9-inch square dessert.

How to store:

While tiramisu can be enjoyed immediately if served in individual cups, its flavors deepen and meld beautifully with time. 

For the most exquisite results, refrigerate your creation for at least 3 hours or, better yet, overnight. 

This step is required if you are making tiramisu that will need slicing. This patience is rewarded with a dessert that reaches the pinnacle of flavor.

Tiramisu needs to be stored in the refrigerator. Cover it securely with plastic wrap or place it in an airtight container to preserve its freshness.

Tiramisu can also be frozen, but the texture may slightly change. Also if you choose to freeze, do so without the cocoa powder. Add it just before serving for that perfect finishing touch.

Other Italian dessert recipes you might like:

Italian Cream Stuffed Cannoncini (cream horns)
Italian Olive Oil Cake with Creme Anglaise
Berry and Ricotta Tart
Italian Almond Cookies

Italian Panna Cotta

Italian Torta Paradiso 

Italian Cream-Stuffed Bomboloni

Italian Torta della Nonna

Torta Nua  

Apple Cake (Torta di Mele)

Italian Ricotta Cake with Blueberries 

Ready to try this recipe? Prepare yourself for greatness!

*Post updated in February 2024


* With the quantity indicated below I prepared a 9 x 13 inches tiramisu (that I brought to my boys' school for a teachers' lunch) and 3 individual cups (all for me!!!).
You can use around 3/4 of the amounts indicated if you'd like to prepare just the 9x13 in size: 24oz of mascarpone, 6 egg yolks, 1 cup of sugar, 1/4 teaspoon of vanilla extract, 3/4 cup of whipping cream,  8 oz of savoiardi cookies, 2 cups of coffee.

Ingredients:  To make a 9 x 13 in cake, and three individual cups *

• 32 oz of mascarpone cheese (I used 4 packages of the Trader Joe's mascarpone)
• 8 egg yolks
• 1 and half cups of sugar
• 1/2 teaspoon of vanilla extract
• 1 cup of whipping cream
• about 10 oz savoiardi cookies
• About 2.5 cups of coffee (I used Italian espresso)

Preparation time: 30 minutes, plus two hours or more of refrigeration

Directions:
Step 1: Prepare the coffee and let it cool down to room temperature.
In a large bowl, blend the egg yolks and the sugar.

Step 2: Add the mascarpone cheese and the vanilla extract, and blend some more.

Step 3: Whip the whipping cream, and add to the mascarpone cream. Mix using a spoon, not a blender, so the whipped cream will keep.

Step 4: Now that the mascarpone cream is ready, we can assemble the tiramisu. First arrange the cookies in the pan that you will use, so that you can figure out how to fit them.

Step 5: Quickly soak the cookies in the coffee. It's very important that the cookies do not soak for too long. Just dip them really quickly, in and out of the coffee. Do the same for the cookies on the first layer.

Step 6: Spread half of the mascapone cream over the soaked cookies. Cover well!

Step 7: Repeat with one more layer of savoiardi cookies dipped in coffee, and the rest of the mascarpone cream.

Step 7: If you'd like, decorate the top with a fork. And sprinkle with unsweetened powder cocoa! Cover and refrigerate for a couple of hours or longer!

PRINTABLE RECIPE CARD: Authentic Italian Tiramisu

How To Make the Best Classic Italian Tiramisu'

Yield: 4-6

Author: Manuela Mazzocco

Prep time: 20 MinInactive time: 3 HourTotal time: 3 H & 20 M

Traditional recipe for the most iconic and irresistible Italian dessert. This tiramisu, with its layers of rich and silky mascarpone cream and espresso-soaked savoiardi cookies will make you beg for more!

Ingredients

• 4 egg yolks
• 2/3 cup (130gr) sugar
• 1/2 teaspoon vanilla extract
• 16 oz (450gr) mascarpone cheese
• 1/2 cup (120 ml) heavy whipping cream
• about 12 savoiardi cookies (or 24 ladyfingers)
• about 1 cup (235 ml) espresso or coffee, cooled to room temperature
• 1 tablespoon unsweetened cocoa powder, for dusting

Instructions

1. In a large heatproof bowl, add the egg yolks and the sugar, and whisk well until light and fluffy.
2. Place the bowl over a pan of simmering water (double boiler) so that the bottom of the bowl lightly touches the hot water. Whisk continuously while scraping the sides and bottom of the bowl for about 5 minutes or until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. To cool it down quickly, place the bowl in an ice bath (place the bowl on top of another larger bowl with ice and water in it), just make sure to keep whisking while cooling on the ice bath.
3. Once cool. add the mascarpone cheese and vanilla extract to the egg mixture, and whisk until combined.
4. Whip the whipping cream to stiff peaks and gently fold with a spatula into the mascarpone cream. Don't over-mix and maintain the fluffy texture.
5. To assemble, briefly soak one cookie at a time in the prepared coffee and place it inside the individual serving glass or bigger plate. Depending on the glass you might need to break the savoiardi in half before soaking.
6. Cover with some of the mascarpone cream and repeat the process with one more layer of coffee-soaked savoiardi and one layer of mascarpone cream. You can make 4 large, or 6 medium individual bowls. Or one serving dish (about 9 x 9 inches).
7. Cover and refrigerate the tiramisu for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Before serving, dust the top with unsweetened cocoa powder using a fine sieve.

Did you make this recipe?

Tag @cookwithmanuela on instagram and hashtag it #cookwithmanuela

Created using The Recipes Generator