This Classic Italian Tiramisu is always a hit! Made with a creamy mascarpone mixture, coffee-soaked ladyfingers, and a dusting of dark cocoa powder, it’s pure Italian heaven in a baking dish! However, traditional recipes often call for raw eggs, which can concern some due to salmonella.
But fear not! This decadent classic Italian Tiramisu replaces raw eggs with a gentle cooking method in a double boiler. This is a win-win for all tiramisu lovers.
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🗝️ Recipe’s key points
- This classic tiramisu recipe uses raw egg yolks to create a rich, creamy mascarpone mixture, staying true to the classic Italian preparation.
- The ladyfingers are soaked in a mixture of melted chocolate, strong coffee, and Kahlua for incredible flavor.
- The tiramisu is dusted with Dutch-process cocoa powder before serving for a classic look and less bitter flavor.
- Chilling the tiramisu for at least 8 hours, or up to 24 hours, allows the flavors to meld and the texture to set perfectly.
This classic Italian tiramisu is always a hit because of its layers of coffee-soaked ladyfingers and creamy mascarpone filling that are oh-so-satisfying!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Egg yolks – you’ll need 9 large egg yolks for this recipe.
- Sugar – granulated sugar is used to sweeten the mascarpone mixture.
- Amaretto liqueur – adds a distinct almond flavor to the filling.
- Mascarpone cheese – be sure to use softened mascarpone for a smooth mixture.
- Heavy whipping cream – whipped to medium-soft peaks for a light, airy texture.
- Confectioners’ sugar – used to sweeten the whipped cream.
- Espresso or strong coffee – freshly brewed for the best flavor when soaking the ladyfingers.
- Dark chocolate – melted and combined with the coffee for rich flavor.
- Dutch-process cocoa powder – used for dusting the top of the tiramisu and in the coffee mixture.
- Kahlua liqueur – adds a coffee flavor to the ladyfinger soaking mixture.
- Vanilla extract – enhances the overall flavor of the dessert.
- Hard ladyfingers – soft ladyfingers will not work for this recipe, as they’ll become too mushy.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Place all the egg yolks in a large mixing bowl, reserving the egg whites for another use.
- Add the sugar to the egg yolks.
- Whisk until the egg mixture is thick and has almost doubled in volume.
- Add the amaretto and stir to combine.
- Add the mascarpone cheese to the egg mixture.
- Stir until the mixture is smooth.
- In a separate chilled bowl, add the heavy cream and confectioner’s sugar.
- Whip to medium-soft peaks.
- Add the whipped cream to the bowl with the egg mixture.
- Fold until just combined, being careful not to deflate the whipped cream.
- To prepare the coffee mixture, combine hot espresso (or coffee) and cocoa powder in a small saucepan. Add the dark chocolate and stir until it has melted completely.
- Add Kahlua and vanilla extract and whisk to combine.
- Quickly dip each ladyfinger in the coffee mixture and arrange in a single layer in the baking dish.
- Transfer the mascarpone mixture to the dish with the ladyfingers.
- Using a rubber spatula, spread the mixture evenly on top of the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Refrigerate the tiramisu for at least 8 hours or up to 24 hours. Dust with cocoa powder before serving.
🥫 Storage
Leftover tiramisu can be covered tightly with plastic wrap and refrigerated for up to 3 days. For the cleanest slices, you can freeze the tiramisu for about 5 minutes before cutting and wiping the knife between each slice.
📚 Variations
- Alcohol-free: Omit the amaretto and Kahlua for an alcohol-free version.
- Different liqueurs: Swap the Kahlua for dark rum, Bailey’s Irish cream, sweet marsala wine, or Grand Marnier.
- Espresso powder: If you don’t have access to freshly brewed espresso, you can use instant espresso powder dissolved in hot water.
👩🏻🍳 Tips
- Since this recipe relies on a few key components, it’s essential to use the best ingredients you can find. Choose a good quality mascarpone, fresh eggs, and high-quality espresso or coffee for the best flavor.
- Make sure there are no traces of yolk in the egg whites, as this can prevent them from whipping up properly. Also, be careful not to overmix the mascarpone mixture once the whipped cream is added, as this can cause the mixture to become grainy.
- Quickly dip each ladyfinger in the coffee mixture, ensuring they absorb enough liquid to be flavorful but not so much that they become soggy. Oversaturated ladyfingers can lead to a mushy texture in the finished tiramisu.
- Resist the temptation to dive in right away! Allowing the tiramisu to chill in the refrigerator for at least 8 hours, or ideally overnight, gives the flavors time to meld and the texture to set properly.
🤔 FAQs
Yes, tiramisu is a classic Italian dessert that has become popular worldwide.
Traditionally, tiramisu recipes in Italy include some form of alcohol, such as Marsala wine, Amaretto, or coffee liqueur like Kahlua. The alcohol is used to add depth and complexity to the flavors of the dessert. However, it is possible to find variations of tiramisu in Italy that are made without alcohol.
The exact origin of tiramisu is somewhat disputed, but it is believed to have originated in the northeastern Italian region of Veneto, particularly in the cities of Treviso and Venice. The dessert gained popularity in the 1960s and 1970s and has since spread throughout Italy and beyond.
Tiramisu can be expensive in some restaurants due to high quality ingredients and labor-intensive preparation.
The name “tiramisu” means “pick me up” in Italian, which makes sense given the dessert’s caffeinated ingredients of coffee and chocolate. It’s the perfect pick-me-up treat!
🍽 What to serve with Classic Italian Tiramisu
You don’t need anything fancy to go with Tiramisu but, of course, it is delicious with a nice cup of espresso or hot coffee!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large heatproof bowl – used to whisk the egg yolks, sugar, and amaretto.
- Electric hand mixer or stand mixer – needed to whip the heavy cream and mix the mascarpone mixture.
- 9×13-inch baking dish – the perfect size for layering the tiramisu.
📞 Chiacchierata (chat)
This Classic Italian Tiramisu recipe is an example of simple, high-quality ingredients coming together to create something extraordinary. It’s a dolce(dessert) that brings joy to many. Its name, meaning “pick me up” in Italian, perfectly captures the essence of this delightful treat. With its rich coffee flavors and creamy texture, it’s a dessert that truly lifts your spirits.
But the gioia(joy) of Tiramisu isn’t just in eating it. It’s also in making it. The process of layering the ingredients, watching the dessert come together, and anticipating that first bite is a culinary journey that’s as enjoyable as the final product.
Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this tiramisu is sure to become a favorite in your dessert repertoire. Embrace the authentic flavors of Italy with this classic dessert!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Classic Italian Tiramisu
This Classic Italian Tiramisu is always a hit! Made with a creamy mascarpone mixture, coffee-soaked ladyfingers, and a dusting of dark cocoa powder, it’s heaven in a baking dish! There are no raw eggs in this recipe!
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Servings: 16 servings
Calories: 468kcal
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 9 egg yolks 160 grams
- ½ cup sugar 99 grams
- ⅓ cup Amaretto liqueur 74 grams
- 16 ounces mascarpone, softened to room temperature 460 grams
- 2¼ cups heavy whipping cream 511 grams
- 2 Tablespoons confectioners’ sugar 22 grams
- 2 cups freshly brewed espresso or strong coffee 454 grams
- 1 ounce dark chocolate 28 grams
- ⅓ cup dutch-process cocoa powder 28 grams, plus more for dusting
- ¼ cup Kahlua liqueur 68 grams
- 1 teaspoon vanilla extract
- 48 hard ladyfingers
Instructions
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Place a large heatproof bowl over a pot of simmering water, ensuring the bowl fits snugly on top of the pan and that the bottom isn’t touching the simmering water. Add the egg yolks and sugar into the bowl and cream with a whisk. Add the amaretto and whisk until the mixture is thick and almost double in volume, about 10 minutes.
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Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is thoroughly combined. Set aside.
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In a chilled bowl, whip the heavy cream and confectioners’ sugar with a handheld electric mixer on medium speed until medium-soft peaks form. Then, fold the whipped cream into the mascarpone mixture and stir well to combine.
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Combine the hot coffee, chocolate, and cocoa powder in a small saucepan. Whisk well to melt the chocolate and evenly combine the ingredients. Then, stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.
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Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9×13-inch baking dish. Do not soak the ladyfingers too long, or they will yield a soggy tiramisu.
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Spread half of the mascarpone cream mixture on top of the ladyfingers and smooth the top with a spatula.
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Repeat this with a second layer of coffee-dipped ladyfingers, then top it with the remaining mascarpone cream.
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Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
Notes
- Coffee—Espresso is traditionally used because of its strong flavor. Whether you’re using regular or decaf coffee, make sure it’s strong to maintain the coffee flavors in the Tiramisu.
- Mascarpone cheese — While mascarpone cheese is a key ingredient in traditional Tiramisu, you can substitute it with cream cheese if necessary. Keep in mind that this will slightly alter the taste and texture of your Tiramisu.
- Alcohol—You can make the recipe without alcohol. While some traditional Tiramisu recipes include a splash of liquor, such as Marsala wine, rum, or brandy, it’s not essential. You can simply omit it from the recipe.
Storage:
Tiramisu can be stored in the fridge for 3-4 days. Make sure to cover it well to prevent it from absorbing other flavors in the fridge.
Nutrition
Calories: 468kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 249mg | Sodium: 84mg | Potassium: 156mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1219IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 2mg
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