How to Make the Best Classic Italian Tiramisu

5 from 4 votes

How to Make the Best Classic Italian Tiramisu

This Classic Italian Tiramisu is a no-bake dessert made with ladyfinger biscuits dipped in espresso and layered between smooth and creamy mascarpone filling.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Italian

Diet: Halal, Low Salt, Vegetarian

Servings: servings

Calories: 408kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 Rubber spatula
1 Kitchen Aid stand mixer
1 14" x 9.5" baking pan
1 Hand blender

Ingredients

5 medium egg yolks
115 g sugar
5 medium egg whites
5 g cream of tartar
500 g mascarpone cheese (room temperature)
200 ml double cream
300 g Italian ladyfinger biscuits (40-45 pieces)
½ cup strong espresso
30 ml rum, brandy or coffee liquor (30ml)
2 tablespoon unsweetened cocoa powder

US Customary - Metric

Instructions

Preparing the Mascarpone Filling

Place the sugar and the egg yolks in a medium-sized glass bowl.
Set the bowl over a saucepan of gently simmering water. The water should not touch the bottom of the bowl.
Whisk the sugar and egg yolks vigorously for about 3 minutes or until they doubled the size and the mixture is foamy and light. I recommend using a hand mixer for this step.
Remove the bowl from the heat, continue whisking the egg yolk mixture for another few minutes, and let it cool down to room temperature.
Add the mascarpone cheese to the egg yolk mixture one spoonful at a time and gently fold it in using a hand whisk. Don't use an electric hand mixer to avoid over-whipping the mascarpone cheese. Set it aside.
Whisk the double cream in a separate bowl until it holds stiff peaks and add it to the egg yolk-sugar-mascarpone mixture.
Gently fold them together using a silicon spatula. Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.
In a separate bowl, whip the egg whites with cream of tartar until stiff. Make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.
Add the stiffened egg whites to the mascarpone mixture, and mix with a silicon spatula, from bottom to top. Mix slowly until it’s smooth and creamy.

Building the Tiramisu

When the mascarpone filling is ready, mix the strong espresso with 2 tablespoon rum, brandy, or coffee liquor in a bowl.
Quickly dip the ladyfingers into the coffee mixture and arrange half of them on the bottom of a 14" x 9.5" (30cm x 20cm) rectangular ceramic or glass dish.
Spoon half of the mascarpone filling over the first layer of ladyfingers and spread evenly.
Dip the remaining ladyfingers very quickly into the coffee mixture and arrange a second layer over the mascarpone filling.
Spoon the remaining mascarpone mixture over the ladyfingers and spread evenly.
Sprinkle with cacao powder, cover with cling film and let it rest in the fridge overnight or 10-12 hours before serving.

Video

Notes

I don't suggest replacing the mascarpone with any other cheese as it has a unique taste and texture that can't be replaced.
When you set your double boiler for the bain-marie, don't let the water touch the bottom of the bowl.
While whisking the egg yolks on a bain-marie, make sure the water simmers gently. Too much heat would cook the egg yolks and you might end up with scrambled eggs! If the bowl gets too hot, remove it from the heat for a few seconds while still whisking.
Make sure the mascarpone cheese is at room temperature and the egg yolk mixture is cooled down to room temperature before mixing them together.
Incorporate the mascarpone mixture with the whipped cream, rather than stirring it to help prevent the mixture from separating and becoming grainy.
Before whisking the egg whites, make sure the bowl is dry and clean and there isn't any trace of egg yolk in the whites.
Use a good quality espresso to soak the ladyfinger biscuits. Make sure the espresso is at room temperature before soaking the biscuits in.
When soaking the ladyfingers in espresso, keep it very brief, just a couple of seconds. If you soak too long or too much, the tiramisu gets soggy.
Rest and chill the tiramisu overnight or at least 10 to 12 hours before eating. I know it is very irresistible to wait all these hours but the taste totally improves when chilled long enough. It tastes even better on the second or third day.

Nutrition