We look forward to seeing you in class!
Learn how to make the most classic Italian dessert, tiramisù. I’m excited to share my recipe with you—a recipe that has stayed the same for over 30 years! There are many versions of tiramisù: with or without alcohol, with heavy cream instead of eggs, and more. But for me, a true tiramisù is a creamy mascarpone cheese layer over coffee-soaked ladyfinger biscuits, topped with a dusting of bitter cocoa powder.
In my recipe, we skip the alcohol and focus on a few key tricks to get a creamy, soft tiramisù without it turning soggy. And remember, tiramisù gets even better after chilling overnight, making it the perfect dessert to prepare ahead. I can’t wait to share all these tips and secrets with you during our class!
Class Notes/Announcements:
• Mixer: We’ll use an electric hand mixer or a stand mixer fitted with a whisk attachment for preparing the tiramisù during class.
• Eggs: Keep your eggs at room temperature.
• Serving Dish: For this recipe, we recommend a rectangular pan about 13 x 9 – 3 inch deep (32 x 22 cm – 7 cm deep). This recipe can also be made in individual portions.
• Ladyfingers Alternative: If you can’t find lady fingers, a spongy angel food cake can also work.
• Egg Substitute: If you don’t want to use raw eggs, replace them with 200g – 7oz heavy whipped cream that is sweetened. When folding the cream in the mascarpone, you may need use a whisker to retain fluffy texture.
- 500g / 16oz / ~2 cups mascarpone cheese
- 5 fresh eggs
- 5 tablespoons sugar
- 300g / 11oz lady fingers or Savoiardi (about 40-50 biscuits), or Angel Food sponge cake
- 2 tablespoons dark cocoa powder, unsweetened
- 600ml /~2 ½ cups strong coffee
WHAT ELSE SHOULD I HAVE ON HAND FOR CLASS?
- electric hand mixer or a stand mixer fitted with a whisk attachment
- way to make coffee (machine, french press, espresso maker, etc…)
- a wide shallow bowl or a high sided small container for coffee
- measuring spoons and cups
- 3 bowls, one for egg whites, one for yolks and one for mascarpone
- a spoon
- a spatula
- a serving dish that could be: a rectangular pan about 12.6 x 8.7 – 3 inch deep (32 x 22 cm – 7 cm deep) or individual dessert cups
- a sifter
- plastic wrap
NOTE: The size of your serving dish affects the thickness of the mascarpone cream and how it balances with the ladyfingers soaked in coffee. We aim for a cream layer of about 2 cm / 0.8 inch. A wider dish will likely result in thinner layers of cream.
ZOOM LINK
https://us06web.zoom.us/j/89531377557?pwd=S0JEeFFodzNocTZOSVphUjRrZWdJdz09
Click the link above to join the class. (You shouldn’t need a password, but if you are prompted for one, our passcode = pasta)
Classic Italian Tiramisù
Tiramisù is maybe the most popular homemade Italian recipe in many countries across the world. It’s the perfect dessert to dive into with your spoon and make your taste buds dream. I’ve been making this recipe the same way since I was about 15 years old. When I was in my 20’s I also unexpectedly won a cooking contest among friends with my tiramisu recipe! I think this is a good recipe because the tiramisù comes out creamy and soft, not soggy or dry.
Equipment
- way to make coffee (machine, french press, espresso maker, etc…)
- Electric hand mixer or a
- stand mixer fitted with a whisk attachment
- a wide shallow bowl or a high sided small container for coffee
- 3 bowls, one for egg whites, one for yolks and one for the mascarpone
- a spoon
- a spatula
- a rectangular pan about 13 x 9 – 3 inch deep (32 x 22 cm – 7 cm deep) or
- a ceramic baking pan or
- a sifter
- Plastic wrap
Ingredients
- 600 ml strong coffee - at room temperature (or decaf)
- 5 fresh eggs yolks and whites - separated, at room temperature (or 200g / 7oz sweetened whipped cream)
- a pinch of salt
- 5 tablespoons sugar
- 500 g Mascarpone cheese
- 300 g lady fingers - or Savoiardi (about 40-50 biscuits) or angel food sponge cake
- 2 tablespoons dark cocoa powder + for dusting before serving - unsweetened
- If you don’t want to use raw eggs, substitute them with 200g – 7oz heavy whipped cream that is sweetened. When folding in the Mascarpone, you may need to whisk it to retain fluffy texture. If using sweetened whipped cream omit 4 Tbsp of sugar.
- If you can’t find lady fingers, a spongy angel food cake can also work.
- The size of your tiramisù serving dish affects the thickness of the mascarpone cream and how it balances with the ladyfingers soaked in coffee. A wider serving dish will likely result in thinner layers of cream.
- Tiramisù can also be made in individual portions. The layers look great in a glass cup or bowl.
Instructions
The preparation of the tiramisù makes use of an electric hand mixer or a stand mixer fitted with a whisk attachment.
Prepare the coffee
- Pour the prepared coffee into a wide, shallow bowl or a small container with high sides. Set it aside and allow it to cool completely before using it to moisten the ladyfingers.TIP: Cooling the coffee will prevent the ladyfingers from breaking when we dip them in the coffee.
Separate yolks from whites
- When making tiramisù, it’s important to separate egg whites and yolks carefully. Even a small amount of yolk in the whites can prevent them from whipping properly. And any whites in the yolks can make the cream runnier, affecting the final texture.TIP: If you find it tricky to separate eggs, try doing it one at a time over a small bowl before adding each part to your main mixing bowls. This way, if a yolk breaks or some shell falls in, it won't affect the entire batch.
Prepare the egg whites
- In a clean, dry bowl, with an electric hand mixer or a stand mixer fitted with a whisk attachment add the egg whites. Start beating at a low speed until they become foamy and some air is incorporated. Gradually add 2 tablespoons of sugar and a pinch of salt, increasing the speed from low to medium. Continue beating until stiff peaks form. TIP: The egg whites are ready when you can turn the bowl upside down without them moving or falling out. (See the NOTES below for more details).
- Once the egg whites are stiff, refrigerate them until you’re ready to fold them into the mixture.
Prepare the egg yolks
- In a large bowl, use an electric hand mixer or a stand mixer with a whisk attachment to beat the remaining 3 tablespoons of sugar with the egg yolks until the mixture becomes dense, fluffy, pale yellow. Start with a slow speed and then increase the speed towards the end to medium. This will create a zabaione-like consistency.
Prepare the mascarpone cream
- In a bowl, add the mascarpone and, using an electric hand mixer, beat it at low speed for 2-3 minutes until creamy. This step makes the mascarpone creamier before you add the egg yolks and whites. Since mascarpone is usually quite firm when you take it from the container, beating it helps prevent lumps and gives a smoother consistency to the final mixture. Be careful not to over-whip, as this can cause the fat and liquid to separate.
- Add a small amount of mascarpone to the the egg yolk mixture and gently fold it in using a spoon. When folding, slide the spoon down one side of the bowl, lift the mixture, and gently bring it over the top. Continue folding in the remaining mascarpone in small amounts. This folding technique helps maintain the light, airy texture of the mixture.
- Fold until the mascarpone is fully combined and the mixture is smooth. It will take some minutes. Don't be in a hurry. TIP: Be careful not to over-mix, as this can deflate the mixture.
- Using the spoon, gently fold the beaten egg whites into the mascarpone-egg mixture, adding them one spoonful at a time. Use a bottom-to-top motion to incorporate the egg whites, being careful not to over-mix and preserving as much air as possible in the cream.
Assemble the Tiramisù
- Use a rectangular pan, a ceramic baking pan, or small individual dessert cups to assemble the tiramisù.
- Moisten the lady fingers, dipping them in the coffee with quick dips: first one side, counting 1-2-3, then the other side, with the same count. Be careful not to fully immerse the ladyfinger You want them just a little moist, not soggy. This process should be done swiftly to ensure the ladyfingers maintain their structure.TIP: Ladyfingers are spongy and soak up a lot of liquid; if they absorb too much coffee, they will get soggy and break down. When you chill the tiramisú in the fridge all the excess coffee will be at the bottom of the tiramisù and the dessert too soft.
- As you dip the ladyfingers in coffee, arrange them in the pan in one layer.
- With a spatula, spread half of the mascarpone mixture over the ladyfingers.
- Make another layer with the ladyfingers dipped in coffee. Arrange the cookies in a different direction from the previous layer to give structure to the dessert. Spread the remaining mascarpone mixture over the ladyfingers.
- Smooth the surface of the cream and finish with a layer of the unsweetened cocoa powder sprinkled on top with a sifter.
- Cover with plastic wrap and refrigerate for at least 6 hours before serving. The best is to chill your tiramisù overnight. It’s a great dessert to prepare ahead of time.
Serving the tiramisù
- After tiramisù has chilled properly (I recommend overnight for the best flavor), serve it cold just out of the fridge to ensure the flavors are well set and the texture is firm.
- Just before serving, lightly dust with a sifter the top of the tiramisù with a fresh layer of unsweetened cocoa powder. This adds a richer chocolate flavor.
- If made in a large dish, use a sharp knife to cut clean portions. A spatula can help lift out each piece. If using glasses or jars, serve them as they are. This method is great for an elegant presentation.
Notes
Beating egg whites Whipping egg whites is a simple process, but here are a few tips to have a perfect stiff egg white foam:
– When you separate yolks and whites, make sure there is not any amount of yolk left in the whites, they will not whip. Also, it’s important to use a clean and dry whisk to get the best result.
– Egg whites whip better if they are at room temperature.
Start whipping egg whites on low speed until they become foamy. At this point, increase the speed to high until they become whipped to the desired consistency:
1. Soft peaks, when the whisk is lifted out of the bowl, they will form soft peaks that bend over to the side.
2. Stiff peaks, when turning the bowl upside down egg whites will not slide out the bowl.
When firm peaks form, the egg whites come to their maximum volume and should not be beaten any longer otherwise the stiff foam will collapse.
About coffee Coffee is a crucial component in tiramisu, contributing both flavor and texture to the dessert. Traditionally, espresso or strong brewed coffee is used, providing a rich, bold taste that complements the creamy mascarpone mixture and the sweet ladyfingers.
• Some recipes add liqueurs to the coffee, but I personally don't like it. If you prefer you can add Marsala wine, or other liqueurs like rum, or brandy.
Strawberry tiramisù I didn’t change the recipe over the years, but just tried a new springtime tiramisù version without coffee. This uses strawberries and their juice, which turned out to be delicious too! Check the recipe here.
Storage Tiramisù can be stored in the refrigerator for up to 2-3 days. Remember, since it contains raw eggs, you don’t want to keep it any longer.
Garnishing Tiramisù can be garnished in many ways. Here some:
- Add some dark or milk chocolate shavings or curls on top of the cocoa powder for added decoration and taste.
- A few fresh berries (such as raspberries or strawberries) or a mint leaf can add color contrast and freshness.