How to Make Authentic Italian Tiramisu Recipe (2024)

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Its name, which means "pick me up" in Italian, perfectly captures its essence, combining layers of delicate ladyfingers soaked in strong coffee with the velvety texture of mascarpone cheese, all dusted with a generous sprinkling of cocoa powder.But like all iconic dishes, tiramisu has seen numerous variations over time, each claiming to be the "real deal". For the purist, the search is always for the original, unadulterated, classic tiramisu that transports them to the heart of Italy with every bite.

This recipe is dedicated to that quest, unraveling the timeless charm and layered flavors of authentic Italian tiramisu.

The classic recipe for tiramisu calls for raw eggs, but we’ll give you even the version with cooked eggs. Just read the paragraph below "How to Pasteurize Eggs".

Let's see how to make the authentic Italian Recipe for tiramisu!

Ingredients

• Prep Time: 30 Min
• Cooling Time: 3 H
• Servings: 8

• 300 g Savoiardi (Ladyfingers) - about 30 cookies. We recommend BALOCCO Savoiardi Ladyfingers, or make homemade ladyfingers with our recipe, which are great!
• 500 g (1.1 pound = 2 ¼ cups) of mascarpone cheese. Try our recipe for homemade mascarpone cheese
• 4 medium eggs (about 220 g/7.7 oz without shells)
• 100 g (½ cup) of granulated sugar
• 300 ml (1 ¼ cup) of espresso coffee
• 2 tablespoons of Marsala Wine
• unsweetened cocoa powder for decoration

BEFORE YOU START: This is the authentic recipe for Italian Tiramisu. The ancient one that we've been handing down for generations. It is made with very fresh but raw eggs. If you want to use cooked eggs, read the paragraph at the end of the recipe "How to Cook Eggs for Tiramisu"

Step 1) - First of all, make the coffee. For a quick and delicious Italian coffee, we used an Espresso Machine. Then add 2 tablespoons of Rum or Marsala wine. This is optional. If you don't like liqueurs or you are making Tiramisu for children, don't use it. Your tiramisu is great all the same, even without liqueur. Set aside and let cool.

Step 2) - Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over. Remember that to whip egg whites to stiff peaks, there should be no trace of yolk. Once ready, set aside.

Step 3) - Now, in a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.

Step 4) - In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready add the mascarpone cheese.

Step 5) - Using the flexible-edge k-beater, slowly whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites.

Step 6) - Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.

Step 7) - Now let's prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.

Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.

IMPORTANT: The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.

Step 8) - Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.

Step 9) - Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.

Step 10) - Finally, sprinkle with cocoa powder. You can even add dark chocolate chips, if you like. Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.

Tiramisu in Italy has always been made with raw eggs and it's well known that it would be a good idea to cook (pasteurize) the eggs before using them in the preparation of this dessert.Below I'm going to show you how to cook yolks and egg whites using a hot syrup made with water and sugar.

For more information and tips read "How to Pasteurize Eggs"

EGG YOLKS

For 4 yolks, you need 50 g (¼ cup) of granulated sugar and 25 g (1 ¾ tablespoons) of water.

Step 1) - First, place the sugar and the water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, stirring constantly. The syrup will be ready when it reaches the temperature of 121°C (250°F). Measure the temperature with a candy thermometer. If you don't have a thermometer, the syrup will be ready when small white bubbles form on the surface.

Step 2) - Meanwhile, start whipping the egg yolks with a stand mixer at full speed.

Step 3) - When the syrup is hot and ready, drizzle it over the yolks while whisking. Beat the cream until completely cool (about 10 minutes). To tell if the cream is cool enough, simply place your hands on the bowl. When the bowl is cold, the cream is ready.

For 4 egg whites at room temperature, you need 50 g (¼ cup) of granulated sugar and 25 g (1 ¾ tablespoons) of water.

Step 1) - As for the egg whites, prepare as well a syrup with sugar and water. The syrup will be ready when it reaches the temperature of 121°C (250°F).

Step 2) - Meanwhile, start whipping the egg whites with the mixer at full speed.

Step 3) - When you see that they are whipping well, slowly add the hot syrup in a trickle. Continue whipping the egg whites until stiff for another 10 minutes.