I have tried many tiramisu recipes, but when I want a version without any improvisations, I stick to the classic formula. I love that it doesn’t require many ingredients and I don’t need a mixer or complicated techniques. Usually, I choose high-fat mascarpone for a creamier texture. The coffee and almond extract provide a distinct flavor, while the cocoa on top ties everything together simply and quickly.
Quick Info
Total time: about 30 minutes (plus cooling time, as desired)
Preparation time: about 30 minutes
Cooking/baking time: not required
Servings: 10-12, depending on the dish and layering
Difficulty: easy
Recipe type: classic Italian dessert
Ingredients
500 g mascarpone (I used the 80% fat version)
3 eggs
80 g sugar
500 ml coffee (cold, freshly brewed)
600 g ladyfingers
25 ml almond extract (one small bottle)
cocoa powder for decoration
Instructions
1. I prepare the coffee in advance so that it’s cold when I dip the ladyfingers. I let it cool completely at room temperature.
2. I crack the eggs and separate them – the yolks in a large bowl, the whites in another.
3. I beat the yolks with the sugar until the mixture becomes light in color and creamy.
4. I add the mascarpone over the yolks and sugar. I fold it in with a spatula or spoon, being careful not to overmix to keep it smooth.
5. In a clean bowl, I beat the egg whites until stiff peaks form.
6. I gently fold the beaten egg whites into the mascarpone mixture in two batches, using wide motions from the bottom up. This helps achieve an airy texture.
7. I mix the almond extract directly into the cooled coffee.
8. I quickly dip each ladyfinger in the coffee with almond extract – I don’t soak them too long, just a quick dip to avoid excessive sogginess.
9. I arrange the first layer of ladyfingers in the serving dish, then spread some of the cream on top. I repeat the layers, finishing with cream on the surface.
10. I cover the tiramisu and let it chill in the refrigerator for at least a few hours or overnight. Before serving, I dust cocoa on top with a fine sieve.
Why I make this recipe often
I find it quick to prepare, doesn’t require an oven or complicated utensils. It can be made in advance and holds up well in the fridge. When I need a reliable dessert for a crowd, this tiramisu is a no-fuss option.
Tips and Variations
Tips
- I use fresh eggs since they are not cooked.
- The ladyfingers soak very quickly, so I don’t leave them in the coffee for long.
- I sprinkle cocoa just before serving to prevent it from getting soggy from the cream.
Substitutions
- If I don’t have almond extract, I can omit it, but the final flavor will be more neutral.
- For those who want a coffee-free version, decaffeinated coffee works fine.
Variations
- Individual servings can be made in cups.
- Sometimes I reduce the layer of ladyfingers if I prefer more cream.
Serving Ideas
- I cut it into pieces after it has chilled.
- It’s great on its own, without additional toppings.
Frequently Asked Questions
Can I use a different type of cheese if I can’t find mascarpone?
Mascarpone gives the classic texture and flavor, but if I can’t find it, I sometimes use very high-fat cream, but the result will be different.
How long should tiramisu chill in the fridge before serving?
At least 4 hours, but it’s best left overnight for the layers to meld together.
Can I use instant coffee?
Yes, if I don’t have brewed coffee or espresso, I make instant coffee a bit stronger than usual.
Can tiramisu be frozen?
I do not recommend it, as the texture becomes watery when thawed.
Why don’t I use liqueur in this recipe?
This version does not include liqueur, just almond extract. It can be added, but it is not part of the original recipe above.
Nutritional Values
Approximately, per average serving (out of 12):
- Calories: 320-350 kcal
- Protein: about 7 g
- Carbohydrates: 38-40 g
- Fat: 16-18 g
Approximate values may vary depending on the brand of mascarpone and the size of the eggs.
Storage and Reheating
Tiramisu should be stored in the refrigerator, covered. It keeps well for 2-3 days. I do not recommend reheating – it is a dessert that is served cold. If there are leftovers, covered with plastic wrap, it won’t pick up any refrigerator taste and will maintain its texture.
Quick Info
Total time: about 30 minutes (plus cooling time, as desired)
Preparation time: about 30 minutes
Cooking/baking time: not required
Servings: 10-12, depending on the dish and layering
Difficulty: easy
Recipe type: classic Italian dessert
Ingredients
500 g mascarpone (I used the 80% fat version)
3 eggs
80 g sugar
500 ml coffee (cold, freshly brewed)
600 g ladyfingers
25 ml almond extract (one small bottle)
cocoa powder for decoration
Instructions
1. I prepare the coffee in advance so that it’s cold when I dip the ladyfingers. I let it cool completely at room temperature.
2. I crack the eggs and separate them – the yolks in a large bowl, the whites in another.
3. I beat the yolks with the sugar until the mixture becomes light in color and creamy.
4. I add the mascarpone over the yolks and sugar. I fold it in with a spatula or spoon, being careful not to overmix to keep it smooth.
5. In a clean bowl, I beat the egg whites until stiff peaks form.
6. I gently fold the beaten egg whites into the mascarpone mixture in two batches, using wide motions from the bottom up. This helps achieve an airy texture.
7. I mix the almond extract directly into the cooled coffee.
8. I quickly dip each ladyfinger in the coffee with almond extract – I don’t soak them too long, just a quick dip to avoid excessive sogginess.
9. I arrange the first layer of ladyfingers in the serving dish, then spread some of the cream on top. I repeat the layers, finishing with cream on the surface.
10. I cover the tiramisu and let it chill in the refrigerator for at least a few hours or overnight. Before serving, I dust cocoa on top with a fine sieve.
Why I make this recipe often
I find it quick to prepare, doesn’t require an oven or complicated utensils. It can be made in advance and holds up well in the fridge. When I need a reliable dessert for a crowd, this tiramisu is a no-fuss option.
Tips and Variations
Tips
- I use fresh eggs since they are not cooked.
- The ladyfingers soak very quickly, so I don’t leave them in the coffee for long.
- I sprinkle cocoa just before serving to prevent it from getting soggy from the cream.
Substitutions
- If I don’t have almond extract, I can omit it, but the final flavor will be more neutral.
- For those who want a coffee-free version, decaffeinated coffee works fine.
Variations
- Individual servings can be made in cups.
- Sometimes I reduce the layer of ladyfingers if I prefer more cream.
Serving Ideas
- I cut it into pieces after it has chilled.
- It’s great on its own, without additional toppings.
Frequently Asked Questions
Can I use a different type of cheese if I can’t find mascarpone?
Mascarpone gives the classic texture and flavor, but if I can’t find it, I sometimes use very high-fat cream, but the result will be different.
How long should tiramisu chill in the fridge before serving?
At least 4 hours, but it’s best left overnight for the layers to meld together.
Can I use instant coffee?
Yes, if I don’t have brewed coffee or espresso, I make instant coffee a bit stronger than usual.
Can tiramisu be frozen?
I do not recommend it, as the texture becomes watery when thawed.
Why don’t I use liqueur in this recipe?
This version does not include liqueur, just almond extract. It can be added, but it is not part of the original recipe above.
Nutritional Values
Approximately, per average serving (out of 12):
- Calories: 320-350 kcal
- Protein: about 7 g
- Carbohydrates: 38-40 g
- Fat: 16-18 g
Approximate values may vary depending on the brand of mascarpone and the size of the eggs.
Storage and Reheating
Tiramisu should be stored in the refrigerator, covered. It keeps well for 2-3 days. I do not recommend reheating – it is a dessert that is served cold. If there are leftovers, covered with plastic wrap, it won’t pick up any refrigerator taste and will maintain its texture.