- Dish type
This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of cognac or brandy.
1043 people made this
- 500g mascarpone cheese
- 6 eggs, separated
- 30 lady fingers
- 350ml espresso coffee, cooled
- 3 tablespoons sugar
- 4 tablespoons unsweetened cocoa powder
- 50ml cognac or brandy
MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min
- Add the sugar to the egg yolks. Beat well until the mixture is light and creamy. Add the mascarpone and half of the cognac or brandy, and beat well.
- With clean utensils, beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture.
- Pour espresso into a shallow dish along with the remaining cognac and 1 teaspoon of the cocoa powder. Stir well. Quickly dip each lady finger in the espresso mixture, working one at a time, and line the bottom of a glass dish, approximately 20cm round or square.
- Once the bottom of the dish is covered in an even layer of espresso-soaked lady fingers, top with 1/2 of the mascarpone mixture. Dust with 1/2 of the cocoa. Repeat with another lady finger layer, then finally the remaining mascarpone and a final dusting of cocoa powder.
- Chill in the fridge for about 4 hours, then serve!
Best Italian tiramisu
Reviews & ratingsAverage global rating:(54)
Reviews in English (11)
Really great, easy tiramisu. The only thing I'd point out is the first time I made it I followed the recipe exactly and found the lady fingers hadn't softened enough. So for attempt two I dunked them in the coffee and layered them but then I gradually added more coffee on top until they stopped soaking it up. It was for me much better this way.-27 Apr 2015
I LOVE TIRAMISU!!!!-16 Apr 2014
I loved this recipe it was so easy but looked amazing! I substituted the egg white with whipped double cream as I like a thick cream and it was totally delicious! My brother even liked it and he hates tiramisu! Will definitely be making this again.-21 Mar 2016
How to Make the Most Authentic and Best Italian Tiramisu [Recipe]
I had my first Tiramisu dessert in Germany in the mid 1980s and I have been on a mission to find the best tiramisu recipe ever since. Naturally, this creamy, fluffy dessert is a staple in practically every Italian restaurant in the world.
However, it is surprising how many different methods there are to prepare it. So what is the “traditional” tiramisu recipe? Where did we find our favorite tiramisu?
After dozens of experiments, I've become obsessed with the bittersweet combination of crème de cacao and Cardamaro, a mild, wine-based amaro from Northern Italy. But tiramisu is all about customization! Feel free to swap the crème de cacao for other types of chocolate, coffee, or even nut-based liqueurs. The Cardamaro can be replaced with other mild amari, or dessert wines like vin santo or a sweet Marsala. The goal is to create an intense, bitter, and aromatic concoction, with just a whisper of sweetness. If alcohol isn't an option for you, try using a blend of coffee and hazelnut or almond milk spiked with chocolate syrup instead.
Best Tiramisu Recipe
T o make the best tiramisu recipe (ever) - it's more about following the process. And these are the three little pieces you can't skip:
For years I wouldn't even dream of making tiramisu. I was really chicken to try. But fate intervened and in my late 40's I married a wonderful man (after 9 years of being a single parent). But you want to know the first birthday cake he ever asked me to make? You guessed it! The one I was afraid the most! Tiramisu!
What was I gonna say!? I'm Italian. I'm supposed to know how to make one of the most popular Italian Cakes - in the history of EVER!
Well we're still blissfully married. The cake was/is awesome! It truly is the best tiramisu recipe !
Lady fingers usually are a big stopping point. BUT don't let them be. If your store doesn't have them - I have a very easy Lady Fingers Recipe . You don't have to make them *pretty*. They get covered up! So don't be shy to try.
So to make your tiramisu better than Olive Garden (really) don't experiment too much with ingredients AND follow the procedures like your life depended on it.
If this wasn't the type of recipe you were looking for check out my home page of Italian Dessert Recipes . There a few questions and substitutions below . And there's a list of all the Italian Cakes I have on my site.
History of Tiramisu
Tiramisu is a fairly recent invention, coming into being sometime in the mid 20th century. Who invented it is a bit of a contentious issue, and you can read more about that in this article in the Washington Post.
The first known printed recipe of tiramisu was in the Spring 1981 issue of Vin Veneto magazine, by Giuseppe Maffioli, a renowned food critic and member of the prestigious Accademia della Cucina Italiana, that safeguards and promotes Italian culinary heritage. The first recipe was credited to Le Beccherie restaurant, in Treviso, widely believed to be the creator of tiramisu.
- ▢ 5 oz savoiardi ladyfingers
- ▢ 9 oz mascarpone cheese
- ▢ 2 eggs
- ▢ ⅓ cup sugar
- ▢ ½ cup strong coffee espresso
- ▢ 2-3 tbsp rum/ brandy
- ▢ dark cacao powder unsweetened
- ▢ Pinch of salt
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Double ingredients if needed.
The best tiramisu recipe
The best tiramisu I have ever eaten was on holiday one long weekend in Venice, about two years ago. I don’t tend to have a huge sweet tooth, but the chocolate, coffee and boozy combination gets’ me every time. Translated to ‘pick me up’, this Italian dessert surely does that and a lot more. Currently coming up to a full month of isolation, while trying to keep positive, new habits are definitely forming. Plus that tiramisu has been playing a lot on my mind.
When it comes to choosing between salt and sweet dishes, salt wins hands down every time for me. However, I tend to always get the odd sugar craving once a month and like to reward myself with something a little naughty. On my last trip to my local Italian deli, I decided to grab a packet of savoiardi (or you may know them better as ladyfingers) as I felt that a little homage to the best tiramisu was going to be on the cards very soon.
Limited to what I can buy from my local shop, I found myself with some double cream that needed using. So I decided to make a tiramisu with double cream replacing the traditional cream cheese, mascarpone. Let me tell you, it was so good. It turned out better than I thought it would and a great lighter alternative. It felt like I was eating a coffee induced creamy cloud.
You know I love to share a recipe with you guys, so check out this simple easy dessert recipe. All you need are eggs, sugar, cream, some lovely brewed coffee, a droplet of liqueur (if you wish) and some dark cocoa powder. Find yourself a snug baking dish and get creating your own best tiramisu.
As I can’t go out and eat anyone else’s food at the moment, for me it’s the best tiramisu around (well in my peckham flat, haha). Enjoy my bambinos.
The majority of recipes use one of these two. Both must be whipped in order to make a light filling, then folded into the egg yolks and mascarpone. However, each will contribute a different flavor. Egg whites will make the batter more airy, while heavy cream will add richness. One thing to consider is that egg whites are usually used raw.
In today’s recipe, I use heavy cream. Not only do I choose it because – let’s be honest – heavy cream and I are best friends, but I prefer my desserts to be as rich as possible.
In order to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixture until stiff peaks form, then fold them into the mascarpone-egg yolk mixture. Since the eggs are used raw, be sure to use the freshest eggs possible with intact shells.
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.
Tiramisu Is the Best Italian Dessert. Tiramisu Is the Worst Italian Dessert. Discuss.
There are lots of downsides to dating a restaurant critic, none as persistent and destructive as the sheer quantity of dessert you'll be forced to eat. The human body can only handle so many rich, heavy, ridiculous, extreme, tepid, and mostly—shhhh—unremarkable restaurant meals, but if you're in love, you endure them for the sake of your partner's career. And mostly, you do it with a smile. But when the dessert menu is placed on the table, you begin fall apart. It's a Tuesday night. You've already put away a platter of crostini, a roast chicken, a bloody steak with a pile of crispy potatoes. Now your restaurant-critic boyfriend wants you to eat chocolate cake?
I witnessed this suffering—well, it ranged from hesitantly raised eyebrows to full-on appeals to please, just this once, skip dessert—from across the table when I was a restaurant critic in Chicago. My boyfriend was a good sport about being my main dining companion, so long as I acquiesced to his one request that we always order a salad. Even when it came to dessert, he was usually understanding. But when we were at an Italian restaurant, he became resolute: "Don't order the tiramisu," heɽ plead.
Unlike the plea for salad, this was a request I could not grant. A red sauce joint—and there are many in Chicago—stakes its reputation on a few key dishes, and tiramisu is one of them. Perhaps more to the point, at many of these restaurants, tiramisu is one of just two or three desserts on offer.
My boyfriend would beg for the cheesecake, the cannoli, the chocolate bombe. But I needed to how the restaurant interpreted tiramisu, and find out if they cared to get it right.
Besides, I like tiramisu. I struggle with desserts that are pure cream—give me a carb with my pot de creme!—and in that sense, tiramisu gets it right. It is decadent lusciousness on top, soft cake-ishness below, and it has the sharp bite of espresso to keep it interesting (and not too sweet).
These points were lost on my boyfriend. "Tiramisu is stupid," heɽ say.
There is a loud contingent of humanity that agrees with him. This 2007 conversation on Chowhound—"What's So Special About Tiramisu and What Else Is Marscapone Good In?"—encapsulates the distaste perfectly. "Name me one great quality of a tiramisu—it's creamy, it's chocolatey, it's boozey [sic]—and I'll name several desserts [that] better exemplify that quality," says Pei, the original poster. "To me, tiramisu is a little of everything, a lot of nothing."
The replies are reasonable and thoughtful, even when they disagree. "Have you ever eaten it when its [sic] cooked by a first generation Italian? You haven't lived!" writes one commenter, who then helpfully pastes a link to an authentic recipe. Another commenter notes that tiramisu "keeps well," which is why restaurants serve it. In the end, Pei is not swayed to appreciate the dessert any more, but does concede that the dessert makes sense for restaurants that want to keep their food around for days. "If I owned a restaurant or cafe, I would serve it too," Pei says.
Is it a stretch to say that the days-old tiramisu served at restaurants around the world has seeded Americans with tiramisuphobia? In my critic days I had many tiramisu that were soggy, bland, boring, too cheesy (is this cream cheese? am I eating a bagel?), and overall completely unable to spark joy. I ate them anyway, because I'm addicted to sugar and I could blame my continued bites on my job. But the boyfriend would take a bite and leave the rest, underwhelmed but feeling vindicated about his position on the dish.