The World’s Best Italian Tiramisu Recipe.
Tiramisu is a classic Italian dessert that features layers of ladyfingers, espresso, soaked sponge cake, and a rich mascarpone cheese filling. It’s typically served in small cups or glasses and garnished with cocoa powder or chocolate curls. This recipe is an easy way to make homemade tiramisu at home and it tastes so delicious!
Ingredients
- 6 ounces coffee liqueur, such as Kahlua
- 8 ounces mascarpone cheese
- 3/4 cup confectioners’ sugar
- 5 egg yolks
- 1 teaspoon cream of tartar (optional)
- 1 cup granulated sugar for the syrup
1/2 cup strong brewed cold coffee
2 tablespoons coffee liqueur (optional)
1/3 cup heavy cream or whipping cream
3 egg yolks
1/4 teaspoon cream of tartar
1/8 teaspoon granulated sugar (just a pinch!)
1/4 cup coffee, flavored liqueur
- What is coffee, flavored liqueur?
Coffee, flavored liqueur is a sweet, alcoholic beverage that contains a strong flavor of coffee. It’s often used in desserts and other dishes. You can find it at most liquor stores, as well as online if you don’t live near any bars or restaurants with a well stocked bar. The best brand to use for this recipe would be Kahlua or Tia Maria.
2 cups mascarpone cheese at room temperature
- 2 cups mascarpone cheese at room temperature
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar, sifted
- Sift the sugar.
- Sifting removes lumps and helps keep the dessert from being too sweet. It also creates a smooth, creamy consistency in your tiramisu.
3 large egg yolks
- In a large bowl, beat together the egg yolks and sugar until creamy.
- Add the mascarpone cheese and beat until smooth, then fold in the coffee and liqueur.
- In another clean bowl, beat the egg whites until stiff peaks form; gently fold into mixture until just combined (don’t overmix).
4 large egg whites
- Get the whites ready: Separate 4 eggs, leaving the yolks out of your tiramisu. The whites should be stored in a covered container in the refrigerator for up to 5 days.
- Beat them: Place a large mixing bowl on a kitchen scale and zero it out, then place the egg whites on top of it and weigh them down with something heavy (like another mixing bowl). Then beat on high speed until stiff peaks form, , this will take about 8 minutes if you’re using an electric stand mixer or hand, held electric mixer, but more like 15 minutes if you’re whisking by hand!
- Be sure they’re stiff: Dip your index finger into some water, lift it up slowly, then let go, , if there’s any movement at all as your finger falls back down to hover over your wrist (or wherever), keep beating! It’ll probably take another 2 to 3 minutes after this point before they’re perfectly stiff enough. If they start looking grainy instead of smooth and glossy while you’re beating them (like those old, school photographs), add 1/2 teaspoon sugar or corn syrup per 6 egg whites at the end of beating, , this will help prevent overbeating and give them that shiny appearance again.[1]
Pinch of cream of tartar
Cream of tartar is an acid that helps stabilize egg whites in meringue and souffles, but it’s also used in Tiramisu. The cream of tartar is added to the mascarpone mixture, which will help provide a little bit more structure for your dessert.
1/4 cup granulated sugar plus 2 tablespoons, divided
1/4 cup granulated sugar plus 2 tablespoons, divided
In a small bowl, mix together 1/4 cup granulated sugar with 2 tablespoons water until dissolved.
30 to 40 ladyfingers (savoiardi)
Ladyfingers are a type of Italian sponge cake that come in both rectangular and round shapes. They can be purchased at most any grocery store, or you can make them yourself. If you choose to buy the ladyfingers, here are some tips:
- Get the ones that look like tiny fingers, not like little rectangles.
- Make sure they’re fresh; otherwise they’ll be tough and tasteless when soaked in coffee liqueur later on.
- Choose ladyfingers with a good amount of natural sugar—you’ll need it for soaking up all that delicious coffee liqueur!
3 ounces bittersweet chocolate curls or cocoa powder for dusting on top of the dessert
- Chocolate curls or cocoa powder for dusting on top of the dessert
- How to make chocolate curls: Use a vegetable peeler to shave off thin shavings of bittersweet chocolate. Lay on parchment paper and refrigerate until firm, then store in an airtight container in the refrigerator.
- How to make cocoa powder: Put a couple tablespoons of unsweetened cocoa powder in a food processor, and pulse until it becomes fine crumbs. Store in an airtight container at room temperature (or your refrigerator). It will keep indefinitely!
This recipe is simple, but it requires a little bit of planning. I would recommend making the tiramisu at least a day before you serve it so that the flavors can meld together.
