Original Tiramisu recipe
Tiramisu – The Original Recipe Not many weeks go by without me making classic tiramisu. When I need a no-bake dessert and I have eggs, mascarpone, and a pack of ladyfingers at home, I know I can quickly whip up a tray. I usually prepare it in the evening so it has time to chill. It’s the kind of recipe you remember after the first two tries and doesn’t require complicated techniques. Quick Info Total time: about 40 minutes + chilling time (minimum 4 hours, ideally overnight) Active preparation: 30-40 minutes Servings: 8-10 (for a standard tray, depending on portion size) Difficulty: easy to medium, no baking required Recipe type: classic Italian dessert, suitable for occasions or weekends at home Ingredients 1 pack of ladyfingers (SAVOIARDI) 500 g mascarpone 5 eggs 8 tablespoons sugar 250 ml strong coffee (espresso or brewed) 50 ml rum essence Cocoa powder, for decoration Optional: 1-2 teaspoons amaretto (in coffee, for extra flavor) Preparation Method 1. Prepare the coffee Make a strong coffee using 250 ml of water (espresso or brewed). Let it cool completely. If you want, you can add amaretto after it cools. 2. Separate the eggs Separate the 5 eggs – place the egg whites in a clean bowl and the yolks in another. It’s important that no yolk gets into the whites; otherwise, they won’t whip properly. 3. The yolk cream Add 8 tablespoons of sugar to the yolks. Whisk them with a whisk or mixer until you get a light-colored cream and the sugar is almost completely dissolved. 4. Incorporate the mascarpone Add the 500 g of mascarpone to the yolk and sugar mixture. Mix well with a spatula or mixer just until combined. Don’t overmix to avoid curdling. 5. The egg white foam Whip the egg whites until stiff peaks form. A clean and dry bowl is essential. 6. Combine the cream Gradually fold the egg white foam into the yolk, sugar, and mascarpone mixture. Mix gently from the bottom up with a spatula or wooden spoon to maintain the volume. 7. Flavor the coffee Stir 50 ml of rum essence into the cooled coffee (or, if using, the amaretto). 8. Assemble the tiramisu Take a heatproof dish or a large bowl. Prepare the ladyfingers and coffee close by. Quickly dip each ladyfinger into the coffee (on both sides, don’t soak them too long, or they’ll get too soggy) and place them side by side on the bottom of the dish to cover the base. Spread half of the cream over the first layer of ladyfingers. Level it out. Add a second layer of coffee-soaked ladyfingers. Cover with the remaining cream and spread evenly. 9. Final touches Sprinkle a generous layer of cocoa powder on top using a small sieve. 10. Chill Place the dish in the refrigerator for at least 4 hours (ideally overnight) for the cream to set and the flavors to meld. Why I make this recipe often I always have the ingredients on hand, and it doesn’t involve baking or difficult technical steps. The cream remains stable, doesn’t get too soft, and the dessert holds up well in the fridge. I can make it a day in advance if I have guests, or I save it for the weekend. The taste and texture are close to what you find in Italy, without unnecessary modifications. Tips and Variations Tips If using raw eggs, ensure they are very fresh. For a firm foam, the egg white bowl must be perfectly clean. The ladyfingers should not be soaked, just dipped quickly; otherwise, the dessert will be too soft. The rum essence is the key ingredient for the specific flavor. I do not recommend substituting it with anything else if you want an authentic taste. Substitutions If you don’t have rum essence, you can use natural vanilla extract for a milder version, but it won’t have the same flavor. If you can’t find mascarpone, there’s no direct substitute for this recipe, but you can try a mix of heavy cream and fresh cheese; the texture will be different. Variations You can add a bit of amaretto or another almond liqueur to the coffee for extra flavor. If you want a no-raw-egg dessert, there are versions where the yolks are cooked over a double boiler, but that’s not the original recipe. Serving Ideas Portion the tiramisu with a spoon or knife directly from the dish. Dust with cocoa again before serving for a fresher look. Frequently Asked Questions 1. Can I use instant coffee? Yes, if you don’t have a filter or espresso machine, you can make very strong instant coffee, but the result will be less aromatic. 2. Can tiramisu be made without raw eggs? Not with this recipe, but there are versions with steamed yolks. For the original recipe, the eggs remain raw. 3. What kind of ladyfingers are suitable? Classic SAVOIARDI ladyfingers, which are hard and dry, are suitable. Those that are too soft don’t hold up well in coffee. 4. Can tiramisu be frozen? I do not recommend freezing, as the texture of the cream changes and it loses its specific consistency after thawing. 5. Can I prepare tiramisu a day in advance? Yes, it’s actually recommended. It has time to set and the flavors to meld. Nutritional Values Estimation for one serving (1/10 of the dish, approximately 120-140 g): Calories: 350-400 kcal Protein: 6-7 g Carbohydrates: 35-40 g Fats: 20-25 g These are general estimates – values may vary depending on the type of ladyfingers and mascarpone used. Storage and Reheating Tiramisu can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated. It’s better after a few hours of chilling. The texture begins to soften after 2-3 days, but it remains tasty. If it’s very warm in the kitchen, keep the dish on the coldest shelf of the refrigerator.
Preparation
Original Tiramisu Recipe A large cup of 250 ml of espresso coffee or stronger filter coffee is made and allowed to cool. Take the 5 eggs and separate the egg whites from the yolks. Over the 5 yolks, add 8 tablespoons of sugar and whisk well together until the mixture changes color and consistency and all the sugar dissolves. To the obtained mixture, add 500 g of mascarpone and mix until homogeneous. Separately, in a bowl, beat the 5 egg whites until stiff peaks form and then fold them into the yolk, sugar, and mascarpone cream gently with a wooden spoon, from bottom to top, until all the foam is incorporated. The cooled coffee is mixed with rum essence. Proceed to assemble the cake in a baking dish (I used a heat-resistant glass dish). Start the cake with a layer of ladyfingers. Quickly dip the ladyfingers in coffee on both sides, being careful not to soak them too much, and place them side by side in the dish until the entire surface is covered. Over this layer of ladyfingers, pour about 1/2 of the cream and spread it evenly, then add a new layer of coffee-dipped ladyfingers and as the last layer, pour the remaining cream. Decorate with cocoa powder and refrigerate. Enjoy your meal! For an extra flavor, you can add 1-2 teaspoons of amaretto to the coffee.
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