You know a recipe is good when it has been passed from generation to generation. My Tiramisu recipe is the best you will ever have because it came straight from Italy. When I traveled to Tuscany my sweet Italian hostess invited me to cook with her and taught me how to make this delightful dessert the authentic way. Tiramisu tastes light and fluffy like a cloud and carries just a hint of espresso and chocolate. It is an easy dessert to make but is one that will impress. Make it for yourself or for any special occasion. I promise you will be making it time and time again.
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Why you will love this recipe
- Simple and easy to make
- Authentic recipe from Tuscany
- Perfect dessert for special occasions
- Hints of espresso, chocolate and sweet cream
Ingredient notes
Coffee: Use a good quality coffee bean for the espresso to dunk the lady fingers in. Try opting for an organic coffee bean. It’s richer in flavor and free from harmful chemicals like mold and mycotoxins. Purity organic dark roast coffee is what I use in love. Not just in this dessert but for my morning coffee too.
Mascarpone: It’s important to use mascarpone cheese, not cream cheese in this recipe. Cream cheese is a little too heavy. Mascarpone can be hard to find but if you go to trader joes or another natural/healthy grocery store they should sell it.
Lady Fingers: I buy mine from Sprouts. It’s the only place I have been able to find pre made lady fingers without any artificial preservative and or other un natural ingredients. You could also make lady fingers from scratch or use a similar cookie as an alternative.
Sugar: Do not use regular sugar. You need caster sugar for this recipe. It’s basically sugar blended into a fine powder. Feel free to make your own or buy some at the store. I get mine from trader joes. You can also use powdered sugar too.
How to make the tiramisu
- Start be separating the egg white from the egg yolks into two bowls. Then to the bowl with the egg yolks add in the mascarpone, caster sugar and vanilla extract. With a hand mixer or whisk beat until smooth.
- Then whip the egg whites to stiff peaks.
- Fold the egg whites into the egg yolk mixture and place into the fridge.
- Brew some coffee, pour it into a dish and grab a loaf pan or 8×8 baking pan.
- Remove the custard from the fridge and dollop a little bit onto the bottom of the loaf pan or 8×8 baking dish. Smooth it out.
- Now dunk a lady finger, on both sides into the coffee and layer on top of the custard. Continue until the pan is lined with lady finger. Add half of the custard and smooth it out and add another layer of coffee lady fingers. Spread the remaining of the custard and cover the pan with plastic wrap. Place into the refrigerator for a few hour at least or overnight to set.
- Right before serving, dust the top with cocoa powder.
- Store leftovers in the refrigerator, covered with plastic wrap or a lid for up to 3 days.
Traditional Italian Tiramisu using Lady Fingers
Equipment
- 1 Loaf Pan
- or
- 1 8×8 Pan
- Mini Sifter
- Powdered Sugar Shaker or mini sifter for dusting cocoa powder
Ingredients
- 3 eggs separated
- ½ cup of caster sugar or powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz mascarpone cheese
- 7 oz bag of lady fingers; product of Italy or honey cookie
- 6-8 oz espresso
- Organic cocoa powder for dusting
Instructions
- Begin by adding 3 egg yolks and ½ cup of caster sugar to a large mixing bowl and beat with a hand mixer about 3-5 minutes until the custard is a very pale yellow.
- Next add in the mascarpone and pure vanilla extract and mix lightly with the hand mixer just until combined.
- Set the custard aside while you clean the dirty beaters from the hand mixer and grab another large mixing bowl to beat the eggs whites to stiff peaks.
- Once the egg whites are whipped, fold them into the custard using a rubber spatula slowly to not overmix.
- Place the cream into the fridge while preparing the espresso.
- Make 6-8 oz of espresso making sure to follow the directions of your espresso or coffee machine. I prefer using my Italian stainless steel stove top espresso maker that I have linked on the equipment list.
- Pour the hot coffee into a glass container, reach for the lady fingers that you purchased, find a good loaf pan or 8×8 pan, remove the custard from the cold fridge and start assembling this magnificent dessert.
- First, dollop a layer of custard on the bottom of the pan and then place a layer of espresso dunked ladyfingers.
- Then add another layer of custard and another layer of lady fingers.
- Finish by smoothing out one last layer of delicious custard before wrapping the dessert in plastic wrap to place into the fridge to chill for at least 2 hours before serving.
- When it is time to serve up dessert, remove the plastic wrap and dust a luscious layer of cocoa powder over the top of the creamy custard and dig in with a large spoon.
- Make sure to place any leftovers in the fridge with the plastic wrap back over the top so the Tiramisu will keep fresh for a few more days to be enjoyed.