Classic Tiramisu Recipe
Tiramisu is an amazing classic Italian dessert. It is made with layers of espresso dipped Ladyfingers cookies, smooth mascarpone cream whipped with a hint of Amaretto and dusted with cocoa powder. This recipe uses raw eggs but they are cooked to safe temperature.
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!
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.
How To Make Tiramisu
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.)
Can I Freeze Tiramisu?
Yes, you can, although it is not as good thawed as it is fresh!
If you plan to freeze tiramisu, make it in an aluminum pan or another freezer-safe pan. Make it according to the recipe but don’t add cocoa powder on top. Place one sheet of plastic wrap flush with the mascarpone cream layer on top and gently rub it to make sure it’s touching at all edges.
Wrap the whole pan in a couple more layers of plastic wrap and then a layer of aluminum foil. Make sure you are wrapping it air-tight. Label, date it and freeze for up to 3 months.
Thaw it slowly, in the refrigerator overnight or up to 24 hours. Dust with cocoa powder of top and serve it when ready.
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. 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.
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:
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The Best Tiramisu Recipe
Ingredients
- 16 oz Mascarpone
- 1 cup heavy whipping cream
- 3 tbsp white granulated sugar
- 1/2 cup white granulated sugar
- 6 egg yolks
- 2 tbsp Amaretto
- 10 oz Ladyfingers cookies
- 1 1/2 cup cold espresso you can use instant espresso powder
- 2 tbsp Cocoa Powder for dusting
Instructions
Mascarpone Cream Filling:
- Use whisk attachment to beat cold heavy cream and 3 tbsp of sugar in the cold bowl, until stiff peaks appear. Put whipped cream in the refrigerator until ready to use.
- 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 gently whisk to mix. Cook 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.) Take off heat.
- Add Amaretto and beat egg yolks with a whisk attachment on the immersion blender or hand held mixer. Beat until thickened and light in color.
- Beat in mascarpone cheese until combined.
- Carefully fold in whipped cream until all smooth.
Putting Together Tiramisu:
- Use an 8×8 baking dish to put together Tiramisu.
- Pour cold espresso into a 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 mixture, making sure it 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.)
Video
Notes
- OMITTING AMARETTO: There is such a small amount of Amaretto in this recipe that you can simply omit it without compromising the texture of the cream. So if you do not wish to include alcohol in your Tiramisu, simply don’t add it to the eggs. If you want to bring in the hint of almond flavor, add about 1/4-1/2 tsp of almond extract (no more or it will overpower).
- FREEZING Tiramisu: If you plan to freeze tiramisu, make it in an aluminum pan or another freezer-safe pan. Make it according to the recipe but don’t add cocoa powder on top. Place one sheet of plastic wrap flush with the mascarpone cream layer on top and gently rub it to make sure it’s touching at all edges. Wrap the whole pan in a couple more layers of plastic wrap and then a layer of aluminum foil. Make sure you are wrapping it air-tight. Label and date it on top.
In the freezer, tiramisu should last up to 3 months.
Thaw it slowly, in the refrigerator overnight or up to 24 hours. Dust with cocoa powder of top and serve it when ready. - STORING: 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.
Nutrition
Originally published on Will Cook For Smiles on February 22, 2015.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
So tasty!
Can I make it without the eggs?
This cake is amazing. I made it for my hubby’s bday and I don’t regret it. I was a bit worried because when I was assembling it I saw there was little specs of eggs but it didn’t show or taste anymore when we ate it. I wonder why that is. Cant wait to make it again and again:-)
Delicious. I made it for Christmas. Spaghetti as well. Will make it again. My new favorite Dessert
Glad you liked it, Mary!