This is the Tiramisu recipe of your dreams: layers of coffee and rum-dipped ladyfingers surrounded by a rich, creamy custard and grated bittersweet chocolate. This classic Italian dessert is easier to make at home than you may think! Even better, my tiramisu skips the raw egg yolks found in many traditional recipes.
It was a work trip that give me amazing yet torturously quick glimpses of Florence, Pisa, and Rome, and I didn’t get nearly enough time to do that one thing I love to do when traveling – eat.
Tiramisu is a chilled dessert made from ladyfingers that have been lightly soaked in espresso, surrounded by a custard that’s made from whipped egg yolks, sugar, and mascarpone cheese.
Tiramisu literally translates to “pick me up,” and it’s often served in the afternoon in Italy.
Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.
What is Mascarpone Cheese?
Mascarpone is a creamy Italian cheese that has the consistency of American cream cheese.
However, do not substitute cream cheese here! The flavors are very different.
While cream cheese is tangy, mascarpone is very smooth and buttery tasting.
The tartness of cream cheese will ruin a delicate tiramisu.
Does Tiramisu Have Raw Eggs?
This is a traditional tiramisu recipe, with one main exception: tiramisu is often prepared using raw egg yolks.
This can be a health concern, and we’ve had a couple of serious food poisoning scares (once with eggs and once with oysters), so I don’t mess around.
My version uses egg yolks that have been heated to 160 degrees, which will kill off things like salmonella.
If you can find pasteurized eggs at the grocery store, those are safe to consume raw. They’ve already been heated to a safe temperature within the shells.
I don’t see them available in many stores near me anymore, but I think this varies by region.
Davidson’s Safest Choice Eggs is a good brand to look for (disclaimer: I worked with them several years ago, but have no relationship at the moment).
Ladyfingers may vary a bit in size and shape depending on the style and brand you use.
I went with savoiardi cookies and found a great brand on Amazon called Balocco.
They were not the cheapest, and I’m sure you can find other options (or maybe you can find them at a local store for a better price).
I will say, though, that these fit into my pan perfectly.
I messed up the first time I made tiramisu by dunking the ladyfingers in the coffee for too long. This is important: do not flip the cookies in the coffee and do not let them linger.
Dunk them for one second.
Think “One-one-thousand-LIFT.” They should still feel somewhat dry.
Trust me; after 4 hours or more of soaking between layers of custard, the cookies will be soft enough.
If the ladyfingers soak up too much liquid, you will have a mushy dessert that is seeping cold coffee into the pan.
You don’t want that; the only thing that should be oozing is the custard.
HOW TO make ITALIAN TIRAMISU | pastorise your eggs! (WITHOUT CREAM!!!)
FAQ
What is tiramisu made from?
What does tiramisu cake contain?
What’s the difference between tiramisu and tiramisu cake?
What is Costco tiramisu made of?
Do you use egg yolks in Tiramisu?
In most traditional tiramisu recipes, you’ll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that’s what this recipe calls for. Egg whites or heavy cream?
What is Italian tiramisu made of?
This is the ultimate recipe for authentic Italian tiramisu, a dessert made of layers of coffee-soaked ladyfingers and rich, velvety mascarpone cream. It requires no baking and is incredibly simple to make! The mascarpone cream is combined with whipped cream and a sabayon, a mixture of egg yolks, sugar and Marsala wine.
Can you eat raw egg in Tiramisu?
This is a traditional tiramisu recipe, with one main exception: tiramisu is often prepared using raw egg yolks. This can be a health concern, and we’ve had a couple of serious food poisoning scares (once with eggs and once with oysters), so I don’t mess around.
How to make a Tiramisu?
Beating the Egg Yolks: Separating the egg yolks and whites is the first step in making a tiramisu. Beating the yolks with the sugar is crucial because you have to whip enough air into them until they are light in both texture and color. This takes about 3-4 minutes but totally worth it.