Classic Italian Tiramisu

This Italian Tiramisu can’t be missed out on a special occasion or Sunday afternoon coffee times. Once you try making this super easy no-bake Italian creamy dessert, you will never want to make any other. Decadent layers of creamy mascarpone cheese with whipped cream on soft coffee dipped biscuit is a heaven on earth, one bite is never enough.

Versatile Italian Tiramisu

You must have heard of this creamy and famously delicious Italian dessert, “Tiramisu”. There are many recipes on the internet made from classic ingredients to special varieties and flavors like strawberries or bananas. They all must be so delicious and worth of trying, but today I am showing you how to make the Classic version of Italian Tiramisu.

Tiramisu can be served in different shapes and variations. Most comment shape is rectangular or square, place in deep baking dish. But tiramisu can also be made in individual glasses or jars. You may also make a tiramisu into a cake for very special occasion. They all have income one main ingredient that makes the tiramisu so creamy, and it’s MASCARPONE.

Mascarpone is a rich creamy cheese, somehow similar with texture to the cream cheese. Its flavor is somehow less salty and less tart, compared to cream cheese. Mascarpone is rich and much creamier, someone might say it’s a whipped cream in its solid state.

Mascarpone cheese might be in some regions pricey, but well worth of buying when you decide to make a tiramisu. I highly recommend of using real mascarpone cheese for tiramisu. But if you can’t find one, you may substitute with cream cheese.

Ingredients for Tiramisu

• Hot Water
• Instant coffee
• Irish cream liqueur
• Egg yolks
• Fine sugar
• Mascarpone
• Whipping cream
• Italian lady fingers
• Powdered cocoa for decoration

This tiramisu dessert is very smooth and velvety due to one simple ingredient. And it is whipped cream with content of fat minimum of 35%. Less content of fat and you won’t be able to whip up the cream.

Mascarpone is a mild and creamy fresh cheese with a consistency similar to soft butter or cream cheese, and the fat content is between 70 and 75 percent. It is a must to take the mascarpone out of the refrigerator at least 2 hours before working with it, it will soften, and it’s easy to work with.

Fresh eggs are the best bet using for no-bake tiramisu, to make sure to avoid any potential harm from salmonella. If you are not sure that your eggs are fresh, use the double boiler method to cook the egg yolks. This method is safe, and it will bring the egg yolk to the temperature where it’s safe to use in no-bake desserts.

Fine sugar is recommended to use in this recipe for better incorporation in the mascarpone cream. Fine sugar dissolves much quickly than regular sugar.

Lady fingers can’t miss! It’s the base for the tiramisu cake. The whole package of 14 oz is used in this recipe.

Whipping cream that makes this whole dessert so fluffy and decadent. Use Whipping cream with min. 35% of fat, to make sure it will whip up heavenly as a cloud.

Instant coffee and Irish cream liqueur. I love using Instant Coffee Nespresso, but if you do have an Espresso machine, feel free to use homemade espresso. Exact measurements are in the Ingredient list of the Recipe Card.

Powdered cocoa is a must for the last touch up of this decadent dessert. Use the Dutch processed cocoa for the deep and rich flavor.

How to prepare safely egg yolks for Italian Tiramisu

There are two ways of preparing the eggs yolks for Tiramisu. Either you work with fresh eggs from certified farmer and in that case it won’t be necessary of using double boiler method to cook the egg yolks.

If you are unsure of eggs you bought from the grocery store, then I recommend applying the safer method of the double boiler technique, for cooking the eggs. Basically, this technique requires mixing egg yolks and sugar in a double boiler for 10 minutes. Nothing complicated, very easy and safe method how to make sure the egg yolks are safe to use in this no-bake Italian Tiramisu. This method is explained in details in the recipe card.

How to make Tiramisu

I always start with preparing a great cup or two of espresso. It’s better if you let the espresso cool down before any biscuits will be dipped in the espresso. Then I start to measure all my ingredients.

First it’s the yolks with sugar, they need to be mixed well, until very creamy. Then mascarpone cheese. Make sure it’s at room temperature for easy mixing. Slowly add a few tablespoons of mascarpone and mix until well combined.

Whipped cream makes a very fluffy and creamy texture in Tiramisu. Some recipes call for whipped egg whites instead of whipped cream. But in my experience, the egg whites don’t hold the velvety and fluffy texture. I prefer using the whipped cream over egg whites.

Once you whip the cream, slowly fold it with a rubber spatula in the mascarpone cream. Now it’s time to add the liqueur. I like using Irish cream liqueur, but you can use Dissaronno (almond flavored liqueur) or Dark Spiced Rum.

Now it’s the assembling time. Take the cooled espresso, which you left on the side, and start dipping Italian biscuits in it, but only halfway through. Place the Italian biscuits (lady fingers) on the bottom of the deep baking dish, until you cover the whole bottom. You might have to break some biscuits in half to fit them in the baking dish.

Take the mascarpone cream a place a half of the cream over the coffee biscuits. Dip the rest of the biscuits in the espresso and layer the second batch of biscuits on the mascarpone cream. Take a 1/3 of the remaining mascarpone cream and cover the biscuits with a thin layer. The leftover mascarpone cream, place in a piping bag with the round tip. Pipe small dollops all over the baking dish.

Dust with half of the cocoa powder and xover the tiramisu with clean food foil and chill the tiramisu in the refrigerator for at least 4 hours, or best overnight. This is when all the flavors gets together and the real tiramisu taste is created.

Before serving, dust with a remaining cocoa powder.

FAQ Tips & Storage

The best way to serve tiramisu is well chilled, the best is overnight. So make sure preparing this dessert a day in advance.

How to store Tiramisu

Store the leftovers of tiramisu in the airtight container, and consume within 5 days. You may also freeze the tiramisu for up to 3 months, in an airtight container. To defrost the tiramisu, leave it in the refrigerator overnight.

Serving in individual glasses

This tiramisu can be assembled into individual glasses or jars for better serving. Follow the instructions of this recipe as usual, but instead of placing the lady fingers in a deep baking dish, assemble the tiramisu in fancy glasses or jars.

Can I substitute the mascarpone cheese with something else?

Yes, you can use cream cheese instead of mascarpone to make a cheaper version of Tiramisu, but the quality and the authenticity of this Italian dessert will not be the same.

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• RUSTIC PRESSED COTTAGE CHEESE CHEESECAKE

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