The Best Classic Tiramisu

Tiramisu is a special dessert for me. I tried it for the first time when I moved to the states. This was one of the best desserts on the menu of our family restaurant. My mom was always the one to make the desserts and she insisted that I try her Tiramisu first. I Loved it at first bite! 

I watched her make Tiramisu for years but was always intimidated to make it myself. The finished product always looked like it took forever to make. Boy, was I wrong. This dessert is super easy to make and takes about 30 minutes. The longest part is letting it set in the refrigerator for a few hours.

If you have an immersion blender, then you won’t have to break out your hand mixer or stand-up mixer and it will be that much easier. You can use the whisk attachment for whipped cream, beating the eggs, and beating in mascarpone cheese for the mascarpone filling. (Feel free to use your hand mixer if not!)

There is nothing in the tiramisu not to love. Italian Lady Finger cookies are soaked in espresso and layered with smooth mascarpone cream filling. If that’s not enough, the dessert is infused with Amaretto liqueur and topped with cocoa.

What Is Tiramisu?

This is a beautiful, light and creamy, Italian dessert that doesn’t requite any baking. It’s a simple combination of only a few ingredients: egg yolks, mascarpone, whipping cream, lady fingers cookies, espresso, sugar, and a touch of Amaretto and cocoa powder.

Tiramisu has a light and airy texture from whipped mascarpone filling and lighter-than-air lady finger cookies. The combination of this smooth cream filling with espresso dipped lady gingers cooking is truly heavenly. If you love coffee, you will enjoy this espresso flavored creamy dessert!

Step-By-Step Instructions:

Mascarpone Cream Filling:

Whipped Cream: use a whisk attachment on the mixer to whip cold whipped cream and 3 tbsp. of sugar in the cold bowl. Whip until stiff peaks appear and place it in the refrigerator until ready to use. 

Eggs: Heat up water in a double boiler over medium heat and lower heat to medium-low. Combine egg yolks and 1/2 cup of sugar and gently whisk to mix. Heat yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for about 10 minutes. (Until eggs are 160°-165° F.) Take the bowl off heat or transfer heated eggs into a bowl. Whisk in Amaretto and, beat egg yolks with a whisk attachment until thickened and light in color.

Mascarpone: Add mascarpone cheese to the egg mixture and whisk until combined. Carefully, fold in whipped cream until all smooth.

Assembling Tiramisu:

Use an 8×8 baking dish. 

Pour cold espresso into a wide and shallow bowl that will fit the lady finger cookies. Slowly dip each cookie in cold espresso but don’t soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bowl bottom of the dish is covered.

Cover cookie layer with half of mascarpone cream filling, making sure it is even all over. Layer remaining espresso dipped cookies over the cream and cover with remaining mascarpone cream.

Dust with cocoa powder on top, cover the dish with plastic wrap and refrigerate overnight. (Or for at least 6 hours.)

Are There Raw Egg In Tiramisu?

Eggs give mascarpone filling it’s deep, decadent, rich and silky texture. Many people get concerned about raw egg yolks mixed with mascarpone and whipped cream. I have to be honest that is one of my concerns as well and that is why I temper the eggs to bring them to a safe temperature in a double boiler.

There is small risk in using raw eggs and that is why it is safer to temper the eggs in desserts like custard, chocolate mousse, and tiramisu. Bring the eggs to a recommended safe temperature of 160°F.

To temper the eggs (get the eggs to a safe temperature), heat them up in a double boiler. (If you don’t have a double boiler, set a glass mixing bowl over a pot filled about half way with water. Water should not be touching the bowl.)

Heat up water in a double boiler over medium heat and lower heat to medium-low. Add egg yolks and 1/2 cup of sugar and slowly and gently whisk to mix. Heat up yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160-165 F.) Make sure to keep gently stirring to keep eggs moving the whole time so you don’t scramble the eggs. Once they are up to temperature, take off heat.

Storing Instructions:

Tiramisu is easily stored in the same dish it is made in, in the refrigerator. Make sure to cover the dish with plastic wrap or a lid, to create an air-tight seal over the top. If the dish you are using comes with a lid, that will be perfect to use.

Store Tiramisu in the refrigerator for 4-5 days. 

Make Ahead: This dessert actually gets better over the fist couple of days so you can make it ahead a day or two and store in the refrigerator until ready to serve. Prepare Tiramisu completely and cover the pan air-tight. Keep it in the refrigerator for a 1-2 days before servings. Dust with a little more cocoa powder right before serving.

Make sure to refrigerate all leftovers immediately. 

More Decadent Desserts To Try:

Tiramisu Poke Cake

Ricotta Cheesecake

French Silk Pie

Hot Chocolate Cake Roll

Chocolate Martini

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