If you’re looking for an authentic Tiramisu recipe that’s better than the one at your favourite Italian restaurant, this is it! And the best thing is it only takes 30 minutes to prepare, and it can be made in advance.
I love this recipe because it has a true zabaglione, which means the egg yolks and sugar are cooked over a pot of simmering water until a custard-like mixture is achieved. No raw yolks here, like some other recipes!
When Tiramisu is made correctly, it’s a real delight to eat. Light and fluffy, with a strong coffee flavour and luscious tiramisu cream. This tiramisu has been made even more decadent with the addition of Kahlua mixed into the coffee. If Kahlua isn’t your thing, you can use Tia Maria, dark rum or even Baileys.
Tips for the best Tiramisu:
Use the freshest ingredients possible:
Make sure the eggs, cream and mascarpone are fresh and not close to the expiration date. This will ensure they will not break down in the recipe.
Have the eggs and mascarpone at room temperature:
This will ensure the eggs and mascarpone mix together smoothly.
When making the zabaglione:
The first step in this recipe is whipping the egg yolks and the sugar using a whisk until the mixture is very thick. You must whisk constantly. Do not make the mistake of under-whipping the egg mixture. This is done using a double boiler or a metal bowl placed over a pot of simmering water. Once you’ve whisked the mixture for 10-12 minutes, remove from the heat and continue to whisk until the mixture is thick and lemon-coloured. Traditional zabaglione contains masala, but if you don’t have any on hand, you can easily substitute it for another white wine.
Whip the cream slowly:
The trick to whipping the cream correctly is to do it slowly. Using an electric mixer, begin whipping the cream on low speed. Gradually increase the speed over 10 minutes. This will ensure the cream will hold up for days in the refrigerator without the need for gelatin.
Be gentle when folding the cream in:
You want to keep as much of the air in the whipped cream as possible, so that the tiramisu is light and fluffy. Therefore, do not rush when folding the cream into the zabaglione mixture. Using a rubber spatula, gently fold the whipped cream into the zabaglione and do not hurry.
Italian ladyfingers (Savoiardi)
Only use crunchy ladyfingers, not cake-like ladyfingers as they will be too soft. Take care when dipping the ladyfingers into the coffee mixture. You only want to briefly dip them (about 1 second each side) not soak them. This will ensure the tiramisu is not soggy.
Give the tiramisu time to set up:
Good things take time, and Tiramisu is no exception! Once prepared, you will need to refrigerate the tiramisu for at least 6 hours or overnight before serving. You can also make the tiramisu up to 2 days in advance. It should last up to 5 days in the refrigerator.
Classic Tiramisu
Ingredients
- 6 egg yolks large
- ⅔ cup (160ml) Masala
- ¾ cup granulated sugar
- 1¼ cup mascarpone cheese room temperature
- 1¾ cup heavy cream
- 2x 7 oz (396g total) packages Lady Fingers Savoiardi style
- 1 cup espresso or strong coffee cooled
- 3 tablespoons Kahlua
- unsweetened cocoa powder for dusting
Instructions
Make the Zabaglione:
- In a large, heatproof bowl, whisk together the sugar and masala. Then whisk in the egg yolks. Place the bowl over a pot of gently boiling water, and whisk continuously. Reduce the heat to low and stir constantly for 10-12 minutes. Remove from heat and continue to whisk until mixture is thick and lemon-coloured. Allow to cool for 10 minutes.
Make the Tiramisu:
- Add mascarpone to the egg yolk mixture and mix until well combined.
- In a separate bowl, whip the cream to stiff peaks using a stand or hand-held electric mixer.
- Using a rubber spatula, gently fold the whipped cream into the zabaglione mixture. Set aside.
- In a shallow dish, mix together the cooled espresso or strong coffee with the Kahlua. Quickly dip the ladyfingers into the coffee, 1 second each side, being careful not to soak them.
- Arrange the ladyfingers in the bottom of a 9 x 13 inch baking dish (or similar size). You can cut the ladyfingers to fit.
- Spoon half of the tiramisu cream filling over the ladyfingers. Repeat with a second layer of ladyfingers. Add another layer of tiramisu cream.
- Cover and refrigerate for at least 6 hours or overnight.
- Right before serving, dust with cocoa powder.
Notes
- Only use crunchy Savoiardi (Italian ladyfingers). Cake style ladyfingers will get too soft.
- Make sure the eggs and mascarpone are at room temperature before using.
- See note above about whipping the cream.
- Kahlua can be replaced with a dark rum or Tia Maria.
- Only dip the ladyfingers in the cooled espresso or coffee very briefly. You don’t want to soak them, which will result in a soggy dessert.
- The tiramisu can be made up to 2 days in advance and will keep covered in the refrigerator for up to 5 days.
An extremely decadent and delicious Tiramisu., I think it’s even better than ones I’ve had in restaurants,,,Yum