Elegant and divine, nothing caps off an epic Italian meal like tiramisu for dessert. Rich with coffee and cocoa flavors and a seductive creamy texture, there’s nothing quite like it. Instead of picking one up from the bakery as I’ve done on a number of occasions myself, why not make it? This authentic tiramisu recipe is perfect for a special occasion and it’s easier than you expect to get results that are out of this world!
Best Tiramisu Recipe
The last time I bought a store-bought tiramisu cake, I couldn’t believe all the extra ingredients that I couldn’t pronounce. Surely that’s not the norm in Italy. That’s where this best tiramisu recipe comes in with authentic flavors and real ingredients to make one decadent dessert to share with friends and family.
Homemade Tiramisu Ingredients
- Espresso – brewed and cooled to room temperature, it’s an essential component of this tiramisu dessert
- Marsala wine – this gets mixed with the espresso to soak into the ladyfingers
- Ladyfingers – speaking of ladyfingers, they’re called ‘savoiardi’ in Italian
- Dark rum – gives it that distinctive traditional flavor (can be omitted for non alcoholic)
- Eggs – to add the creamy layer
- Heavy whipping cream – makes it creamy and dreamy
- Mascarpone cheese – the heavenly ingredient in this traditional tiramisu recipe
- Unsweetened cocoa powder – the topping for our epic creation
I believe in love at first sight between a person and tiramisu.
Easy Tiramisu Recipe
Tiramisu cake recipe only looks daunting. But there aren’t very many ingredients. It’s all about making the layers and then putting those layers together. You can totally handle that! It does take some time to make and then you’ll want it to refrigerate overnight, but it really is so much easier to make than it looks!
How do you Make Tiramisu from Scratch?
Making tiramisu from scratch requires you to put the layers together first. There’s the ladyfingers dipped in espresso and wine and then the creamy layer. Once you follow the steps to make them, you can then add the layers as directed and refrigerate overnight.
Expert Tips and Tricks for the Authentic Tiramisu Cake Every Time
- Be quick about dipping the ladyfingers. If you let them linger too long, they will make the entire dessert a mess.
- Set up a station. When you’re mixing, it’s not difficult but since you have to use different bowls, get it organized first. Then you’ll find it much easier (and less stressful) to make this dessert.
- Try a crisscross with the ladyfingers in the layers. This way, they will look really pretty when you cut it.
- Make it enough in advance. Tiramisu does take time to put together, but the real challenge is waiting for it to chill and set. Allow for enough time so that it really comes out perfect!
How to Make Tiramisu Dessert
Tiramisu dessert doesn’t require baking. What it does require is patience. You’ll rely on your mixer for most of it, creating 2 layers. Once you have the components of the layers finished, you can get to layering it. After it has been assembled, you’ll put it in the fridge until it’s time to serve.
Does tiramisu contain alcohol?
Yes, it does. If you or your guests don’t drink, you may want to choose another dessert. The alcohol content could be enough to give someone a buzz.
What can I substitute for rum in tiramisu?
If you don’t have dark rum, you can try amaretto or a coffee liqueur. Even Irish cream or chocolate liqueur would be a lovely substitute that would match the coffee and cocoa taste of this dessert.
Can I substitute cream cheese for mascarpone in tiramisu?
If you can’t find that creamy sweet Italian cheese, you can try to substitute whipped heavy cream or cream cheese to replace it. Another idea is to combine those two ingredients which may add more balance than cream cheese alone.
How do I make my tiramisu firmer?
Be patient with the chill time. Tiramisu needs time for the fat in the cream to solidify. Letting it chill overnight is ideal because it should take on a much firmer texture by then.
How do you make tiramisu not soggy?
In addition to chilling for a long enough time, the trick to keeping tiramisu from going soggy is to not overly soak those ladyfingers. They just need to be dunked for seconds at a time to absorb the espresso-wine mixture.
Should tiramisu be served cold?
Yes, tiramisu is meant to be served cold. Slice it and serve it, then return the remaining portion to the fridge so it maintains a firm texture.
What is the main flavor in traditional tiramisu?
The main flavor of tiramisu is a sweet, creamy, coffee flavor. Tiramisu has a very unique flavor profile which adds to its popularity. Its is a sweet combination of coffee, creamy mascarpone cheese, cocoa, and rum.
What makes the best tiramisu?
Traditional Italian-style tiramisu is the best tiramisu. Tiramisu is a very unique Italian desert that really has no equal. To make the best tiramisu recipe in a traditional Italian style, use quality Italian ingredients and Savoiardi ladyfingers.
Do you use soft or hard ladyfingers for tiramisu?
You specifically want to use Italian Savoiardi ladyfingers. Savoiardi are a hard Italian cookies used for making Tiramisu and dipping in your coffee.
What can I use instead of ladyfingers in tiramisu?
Ladyfingers, specifically Savoiardi, are the traditional way to make tiramisu. However, if you must find a substitute for ladyfingers, you can use sponge cake or pound cake cut into ladyfinger size strips.
What alcohol is used in tiramisu?
Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.
What can replace rum in tiramisu?
Although dark rum is the most commonly used alcohol in tiramisu, you can use coffee liquor, amaretto, or marsala wine as a substitute.
What can I use instead of mascarpone in tiramisu?
Although there really is not an equal substitute for mascarpone cheese, you can beat together full fat cream cheese with heavy whipping cream. That will likely be as close as you can get to true mascarpone.
What makes a good tiramisu?
Quality Italian ingredients makes a good tiramisu. To achieve an authentic Italian tiramisu taste, you must use quality Italian ingredients like Savoiardi ladyfingers, marsala wine, and mascarpone cheese.
What goes well with Tiramisu
Espresso always goes well with tiramisu. Brew up your best to serve to your guests with this dessert. Additionally, certain wines are a great way to cap off the evening, such as sweet white Barsac or a sparkling rose.
How to Store Tiramisu?
Tiramisu must be covered well and kept in the refrigerator. Once you plate it, if any should remain, put it back in the fridge promptly.
How Long Does Tiramisu Last?
You can breathe a sigh of relief if you make tiramisu ahead of an elegant dinner party. It can be made up to 2 days in advance. You’ll have 4 days total though to keep it in the fridge.
Can You Freeze Tiramisu?
Here’s some very good news – tiramisu freezes beautifully. As long as you contain it properly, it can be kept in your freezer for as long as 3 months.
Watch How To Make Tiramisu (Video)
Classic Italian Tiramisu Recipe
- 1 1/4 cup espresso or cold brew (room temperature)
- 7 tbsp marsala wine
- 40 ladyfingers (Savoiardi)
- 2 cups mascarpone cheese
- 1/3 cup dark rum
- 4 eggs (separated)
- 1 cup granulated sugar (divided)
- 2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- unsweetened cocoa powder
- First, set aside a large 9x13 baking dish with at least 12 cup capacity. Start with the mascarpone cream. In a medium bowl with a handheld mixer, beat the mascarpone and rum together on medium speed. Once the mixture is smooth, set aside. In another medium bowl with a handheld mixer, beat the heavy whipping cream and vanilla extract together on medium high speed for about 4 minutes or until medium peaks form. Be careful to avoid whipping the mixture into butter. Once the medium peaks have formed, fold into the mascarpone mixture.
- Next, beat the egg whites. In a separate bowl with a handheld mixer, beat the egg whites and salt together until foamy. Once foamy, increase to a higher speed and add in 1/2 cup of sugar. Beat until stiff peaks form, then fold into the mascarpone/whipped cream mixture.
- Next, prepare a doubt boiler for the egg yolks. Place a heat-proof bowl over a pot of simmer water on medium to medium-low heat, ensuring that the water doesn’t touch the bottom of the bowl. Use a whisk to beat the egg yolks and granulated sugar together until foamy, about 5 minutes. Once foamy, remove from heat and temper into the mascarpone mixture. Once tempered, beat with a handheld mixture on medium speed until thoroughly combined.
- Now it is time to assemble the tiramisu. In a shallow bowl, whisk together the marsala wine and espresso. Quickly dip the 1st layer of ladyfingers into the mixture, about 2 seconds per side. Place in a single layer in the baking dish. You may need to cut a few ladyfingers to fill in any empty spaces. Once this first layer is complete, cover with a layer of the mascarpone cream, spreading it evenly with an offset spatula. Dip the remaining ladyfingers into the espresso/Marsala wine mixture and arrange on top of the mascarpone layer, gently pressing down each ladyfinger. Spread the remaining mascarpone mixture on top.
- Sift a dense layer of cocoa powder over the top. Wipe the rim of the dish with a damp paper towel, cover and refrigerate overnight or for about 9 hours. Once chilled, slice the tiramisu into servings with a sharp knife, cleaning the knife between the cuts.
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