Introduction
authentic tiramisu recipe, Tiramisu isn’t just a dessert—it’s Italy’s sweet, creamy love letter to coffee lovers and dreamers of all things decadent. Born in the cafes of Treviso, this legendary no-bake dessert layers espresso-soaked ladyfingers with a luscious mascarpone cream, dusted with bitter cocoa to round out the sweetness with elegance. One spoonful, and you’re transported to a charming Italian street corner, where time slows down and flavors sing.
Whether you’re making this for a celebration, a romantic evening, or a solo indulgence (yes, you deserve it), this authentic tiramisu recipe is fail-proof and flavor-packed.
Recipe Ingredients
Let’s talk ingredients. What makes tiramisu unforgettable is the quality of its components. Go authentic and go premium. Here’s what you’ll need:
Highlight Ingredient: Mascarpone Cheese
This rich, buttery Italian cream cheese is the soul of tiramisu. Smooth and velvety, mascarpone gives tiramisu its iconic mouthfeel. Avoid substitutions—cream cheese won’t do justice!
Ingredients for 1x (6 servings)
6 egg yolks
¾ cup granulated sugar
1 cup heavy whipping cream
1 pound mascarpone cheese (room temp)
2 cups strong brewed espresso or coffee (cooled)
¼ cup coffee liqueur (like Kahlúa) – optional but magical
2 packs of ladyfinger biscuits (savoiardi)
Unsweetened cocoa powder (for dusting)
Bittersweet chocolate shavings (optional)
Ingredients Scaling
| Ingredient | 1x (6 servings) | 2x (12 servings) | 4x (24 servings) |
|---|---|---|---|
| Egg yolks | 6 | 12 | 24 |
| Sugar | ¾ cup | 1½ cup | 3 cups |
| Whipping Cream | 1 cup | 2 cups | 4 cups |
| Mascarpone | 1 lb | 2 lbs | 4 lbs |
| Espresso | 2 cups | 4 cups | 8 cups |
| Coffee Liqueur | ¼ cup | ½ cup | 1 cup |
| Ladyfingers | 2 packs | 4 packs | 8 packs |
| Cocoa powder | For dusting | For dusting | For dusting |
Step-by-Step Instructions (Time Intervals Included)
Step 1: Make the Zabaglione (10 mins)
In a double boiler or heatproof bowl over simmering water, whisk 6 egg yolks and ¾ cup sugar until thick, pale, and doubled in volume (about 8–10 minutes).
Let it cool slightly
Step 2: Whip the Cream (5 mins)
In a chilled bowl, whip 1 cup of heavy cream to stiff peaks. Do not overbeat.
Step 3: Fold in the Mascarpone (5 mins)
Fold 1 lb mascarpone into the cooled zabaglione, then gently fold in the whipped cream. This is your creamy dream filling.
Step 4: Prepare Coffee Mixture (2 mins)
Mix 2 cups espresso with ¼ cup coffee liqueur (optional) in a shallow dish.
Step 5: Assemble (10–15 mins)
Dip ladyfingers briefly in the coffee mixture (1–2 seconds per side). Layer in a dish.
Add half of the mascarpone mixture. Repeat another layer of dipped ladyfingers.
Finish with the remaining mascarpone cream.
Step 6: Chill (Minimum 6 hours)
Cover and refrigerate for at least 6 hours (overnight is best).
Step 7: Dust & Serve (2 mins)
Just before serving, dust the top generously with unsweetened cocoa powder. Garnish with chocolate shavings if desired.
How to Make Tiramisu Moist and Creamy
Moisture is magic in tiramisu. Here’s the secret: Don’t over-soak the ladyfingers, but don’t be too quick either. Aim for 2 seconds per side—this lets them absorb enough espresso without turning to mush. Also, use high-fat mascarpone and avoid freezing your cream before whipping; room temp mascarpone blends smoother and prevents graininess.
10 Test Kitchen Tips
Use fresh eggs for the zabaglione for best taste.
Brew real espresso—instant coffee won’t cut it.
Chill your mixing bowl before whipping cream.
Use a wide shallow dish for dipping ladyfingers.
Fold mascarpone gently to maintain airiness.
Chill overnight for flavor fusion.
For alcohol-free, replace liqueur with coffee syrup.
For slicing ease, freeze for 30 mins before cutting.
Dust cocoa only right before serving to avoid sogginess.
Want extra kick? Add a hint of rum to the filling.
Storage Guide
Tiramisu can be stored in an airtight container in the refrigerator for up to 4 days. Always use a clean spatula to avoid bacterial contamination.
Can You Freeze Tiramisu?
Yes, you absolutely can! Freeze tiramisu (uncut or in slices) wrapped tightly in plastic wrap, then in foil. Store in an airtight freezer-safe container for up to 2 months. To thaw, move it to the fridge overnight. Don’t microwave—it ruins the texture. Always freeze before dusting cocoa, and add fresh cocoa when serving.
Community Tips and Praise
“This tiramisu brought back memories of my first Italy trip! The mascarpone mix was so rich, and the coffee punch perfect. Thanks, NonVegKahani—this is now a weekend favorite!”
— Rahul K, Food Enthusiast & Home Chef
Directions Summary
Make zabaglione.
Whip cream and fold into mascarpone.
Dip ladyfingers in coffee.
Layer cream and soaked biscuits.
Chill overnight.
Dust with cocoa and serve!
Nutrition (Per Serving – 1x)
| Nutrient | Amount |
|---|---|
| Calories | ~410 kcal |
| Protein | 7g |
| Fat | 28g |
| Carbohydrates | 32g |
| Sugar | 18g |
| Fiber | 1g |
Best YouTube Video
Watch this step-by-step guide from [Preppy Kitchen – John Kanell] for visual perfection:
https://www.youtube.com/watch?v=cj3iwfB0DVA
FAQ – Tiramisu Edition
Q1: Can I make tiramisu without eggs?
Yes! Use whipped cream and mascarpone only, but it won’t have the same richness as traditional zabaglione.
Q2: What’s the difference between mascarpone and cream cheese?
Mascarpone is richer, smoother, and less tangy—key for authentic tiramisu texture.
Q3: Is tiramisu safe for kids?
If you skip the alcohol and use pasteurized eggs or eggless recipe, it’s absolutely safe.
Q4: Can I make tiramisu in advance?
Yes—it’s actually better the next day as flavors meld beautifully after 24 hours in the fridge.
Q5: What if I can’t find ladyfingers?
Use sponge cake cut into strips and lightly dried out in the oven as a backup.
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