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Authentic Italian Tiramisu Recipe

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4 from 69 reviews

This authentic Italian Tiramisu recipe offers a rich and creamy dessert featuring layers of coffee-soaked savoiardi biscuits and smooth mascarpone cream. Made with simple ingredients and easy-to-follow steps, it’s a classic treat perfect for any occasion, requiring no baking and delivering indulgent flavors with an elegant presentation.

  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Ingredients

Coffee Soaking Mixture

  • 1 ¼ cups black espresso coffee
  • ½ cup sugar, divided

Cream Mixture

  • 4 organic eggs (separated)
  • 17.5 oz / 500 g mascarpone cheese, preferably at room temperature

Base

  • 30 savoiardi biscuits

Garnish (optional)

  • Cacao powder
  • Dark chocolate, grated

Instructions

  1. Prepare the soaking mixture: Brew the espresso coffee and pour it into a deep bowl. Add ¼ cup of the sugar, stir to dissolve, and allow the mixture to cool in the fridge.
  2. Separate eggs: Separate the egg whites from the yolks, placing them into two different bowls for whipping later.
  3. Whip egg whites: Using an electric mixer on medium speed, whip the egg whites until they form stiff peaks. Be careful not to over-beat, then set aside.
  4. Make mascarpone cream: Add the remaining ¼ cup sugar to the egg yolks and whip until pale and thick. Gently add the mascarpone cheese and continue whipping until smooth and creamy, avoiding over-mixing.
  5. Fold egg whites into cream: Gradually pour the whipped egg whites into the mascarpone mixture. Using a rubber spatula, gently fold from the bottom upwards to combine without deflating the whites.
  6. Soak biscuits: One at a time, dip each savoiardi biscuit into the chilled coffee mixture for about 2 seconds until fully soaked but not overly soggy.
  7. Layer biscuits: Place the soaked biscuits side by side in a single layer on the bottom of a large Pyrex dish (approx. 13 x 9 inches / 30 x 22 cm), breaking biscuits as needed to fit.
  8. Add first cream layer: Spread just under half of the mascarpone cream evenly over the biscuit layer using a spatula or the back of a spoon.
  9. Second layer of biscuits: Dip the remaining savoiardi biscuits into coffee similarly and arrange them in a single layer on top of the cream.
  10. Top with remaining cream: Pour the rest of the cream over the second biscuit layer and smooth evenly.
  11. Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours, ideally overnight, to allow the flavors to meld and the dessert to set.
  12. Serve: Before serving, let tiramisu sit at room temperature for 5–10 minutes. Garnish with cacao powder sifted through a fine mesh sieve and grated dark chocolate if desired. Slice into portions and enjoy.

Notes

  • If you prefer not to use raw eggs, you can substitute with pasteurized eggs or use an egg-free mascarpone cream alternative.
  • Ensure the coffee is fully cooled before dipping the biscuits to prevent them from becoming too soggy.
  • Do not soak biscuits for too long; a quick 2-second dip is sufficient to keep the layers intact.
  • Use fresh, high-quality mascarpone for the best flavor and texture.
  • Chilling overnight greatly improves taste and texture, so plan ahead.
  • You can adjust sugar amount to taste or use a sugar substitute if desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/authentic-italian-tiramisu-recipe/