Italian Tiramisu Recipe with Mascarpone Cream

Disclaimer: I am Italian only by temperament, and I am not claiming this is the best tiramisu recipe. I have, however, spent two decades searching for my favorite version of this epic dessert, and you can taste the evidence in my tiramisu recipe collection.

There are hundreds or even thousands of Tiramisu recipes are out there; such is my Homemade dark chocolate tiramisu. But, an authentic Tiramisu recipe, such as this one, typically features the following: layers of coffee-soaked ladyfingers, raw eggs whipped with sugar and mascarpone cheese, and a generous dusting of cocoa powder.

It is best served cold with a dust of cocoa powder or shaved chocolate. Cutting a smooth slice can be challenging, so I stopped trying and am using a large spoon.

The Key Ingredients

The complete recipe is at the bottom of this post, including measurements. Below is not a boring shopping list, just a few words on the importance of some of the ingredients and whether you can or should replace them with alternatives.

• Espresso or any strong coffee you like. Personally, I use my favorite instant or drip coffee, only because I am not a fan of the bitterness that comes from espresso. The most important thing is to make sure it is strong enough to be noticeable.
• Egg yolks. Like the traditional tiramisu, the eggs are mixed raw with the sugar. If you have any concerns use pasteurized eggs. For eggs free tiramisu, replace the filling, with my Mascarpone frosting.
• Mascarpone cheese. Not cream cheese because we are not making NY cheesecake, we are making Italian Tiramisu and it uses mascarpone.
• Lady fingers (Savoiardi). Goes hand in hand with the mascarpone cheese, and is also a must for this iconic dessert. To prevent the cookies from getting soggy, use high-quality ladyfinger cookies, preferably Italian made.

Va Bene, Let’s Bake

I do not know why Tiramisu has a reputation of being hard or complicated to make, when in truth, it is simple and kinda of fun to make. Below are step-by-step images for a visual reference, and I also included everything you need to know and pay attention to when making this recipe.

• Refrigerate the coffee before using it. The lady fingers are very light and soak in hot/warm coffee much faster than when it is cold.
• Only dip the ladyfinger for about 1-2 seconds. Otherwise, they will soak too much of the coffee mixture and lose some of their texture.
• Do not over whip the mascarpone. It is a very fragile ingredient and can break and curdle very fast. Once you added the cream, only whip until it is thick, smooth, and stable. It will set firm during refrigeration time.
• Allow the Tiramisu to set in the refrigerator for at least four hours. If served immediately, it will collapse.
• For this recipe, you can use an 8×8-inch pan, a 9×9, or even a 7×11 dish, square, oval, or round. Another option is to use smaller dishes for individual desserts. 

This is a great make ahead recipe fitted for a crowd. Once you topped the second layer of ladyfingers with the cream, cover the dish with plastic wrap and refrigerate. Dust with cocoa powder right before serving for a fresh look.

Storing and Making ahead of time

While you can make this easy tiramisu recipe ahead of time; it’s important to remember that it should be consumed within three days. Another thing to keep in mind is that as time passes by, the Savoiardi (ladyfingers) absorb the moisture from the cream and tend to get soggy.

To preserve the freshness and flavor, cover it tightly with plastic wrap and store it in the refrigerator. Consume within 2-3 days for the best experience.

To freeze, place a piece of plastic wrap over the surface, then wrap the whole dish, or for the best result, use a lid. Note that the freezer might change the texture of the dessert. When ready to eat, remove it from the freezer and place it in the refrigerator overnight.