Tiramisú – the authentic italian recipe

The ultimate recipe for the authentic italian tiramisú. Easy to prepare, this simple recipe will surprise you for the fluffy and soft texture and the intense flavour. Wave of pleasure, spoon after spoon; you will not resist the temptation to clean up the serving tray with your finger.


Tiramisú is one of these desserts that I have tried in dozens of versions. Thick, thin, with a runny cream, a thick cream, a cream without eggs, a vegan cream, without chocolate…for some reasons some recipe almost “raped” this cake delivering a final result that has nothing to do with the original concept.
Few key characteristics HAVE to be present in the authentic tiramisu: 1) a very light and fluffy cream, 2) a soaked but not soggy sponge and 3) an intense but not overwhelming coffee flavour. If you manage to reach this result, you can be happy with your attempt.
As many people asked me how Italians prepare tiramisu, I thought it was time to share this recipe that comes from years of practicing and tips from mom and sister. I guarantee it will be the best tiramisu you have ever made.

INGREDIENTS
6 medium eggs
2 mugs of good coffee
3 spoons of rum
400g savoiardi biscuits (ladyfingers are a good alternative)
150g sugar
4 tablespoon of cocoa powder
500g mascarpone cheese
50g dark chocolate (optional, to sprinkle on top of the tiramisú) TiramisuPREPARATION
For the CREAM: Tip the egg yolks and egg whites in two separate bowls.
Whisk the egg whites and, when almost fully whipped, add the remaining sugar (75g) and keep whisking till the mixture resembles a fluffy, firm cloud.
Add half of the sugar (75g) to the yolks and whisk until you obtain a very light, pale foam.
Then add the mascarpone to the egg yolk mix and whisk until this cream is homogeneous.
Add the egg white mix to the egg yolk mix. This time use a wooden spoon to gently amalgamate, with a circular hand movement from bottom to top, the two mixtures. It is very important you stir gently, otherwise you will break down the foamy texture and your cream will become too thick and heavy.

Assemble the cake: Mix coffee and rum in a small bowl and add sugar at taste.
In a large serving tray where you will layer your cake, spread with a spoon a first thin layer of the cream. Sprinkle with just a hint of cocoa powder.
Dip each side of each savoiardi biscuit in the coffee and rum with a quick movement, avoiding the biscuits to get too soaked and soggy. Place the soaked savoiardi next to each other, forming a layer of savoiardi on top of the cram in the serving tray. Tiramisu recipe authentic (1)Cover the layer of biscuits with another layer of cream. Sprinkle with just a hint of cocoa powder.
Continue with another layer of soaked savoiardi above.
Finish with a layer of cream. Use a sieve to cover the last layer of cream with a generous layer of cocoa powder.
To add a crunchy element, you could grind in coarse pieces 50g of dark chocolate on top.
Cover the serving tray with cling film and let the tiramisu rest in the fridge for at least 12 hours. This gives the cake the time to get soaked in the cream and to become more amalgamated.
Sieve some extra cocoa powder on top of the tiramisu before serving. This gives the tiramisu a fresher look, as the resting time in the fridge usually wets the cocoa powder that was sprinkled before.
Slice it and enjoy this simple but delicious cake from the italian tradition. Tiramisu recipe authentic (2)TIPS:
1) When you whisk the egg white, always use either a glass or ceramic bowl. Plastic is harder to clean and small particles of fat can still be present even after a thorough washing. The presence of fat prevents the egg whites to properly become stiff when whipped up.
2) An alternative version of tiramisu can be prepared using a Victoria sponge cake cut in rectangular slices instead of the savoiardi or ladyfingers. The use of Victoria sponge adds texture and changes the overall flavour to the tiramisu.
3) You can make an alcool free version of tiramisú just not using any rum.

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Tiramisú – the authentic italian recipe
 
Prep time
Total time
 
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Ingredients
  • 6 medium eggs
  • 2 mugs of good coffee
  • 3 spoons of rum
  • 400g savoiardi biscuits (ladyfingers are a good alternative)
  • 150g sugar
  • 4 tablespoon of cocoa powder
  • 500g mascarpone cheese
  • 50g dark chocolate (optional, to sprinkle on top of the tiramisú)
Instructions
  1. Tip the egg yolks and egg whites in two separate bowls.
  2. Whisk the egg whites and, when almost fully whipped, add the remaining sugar (75g) and keep whisking till the mixture resembles a fluffy, firm cloud.
  3. Add half of the sugar (75g) to the yolks and whisk until you obtain a very light, pale foam.
  4. Then add the mascarpone to the egg yolk mix and whisk until this cream is homogeneous.
  5. Add the egg white mix to the egg yolk mix and stir gently with a wooden spoon.
  6. Mix coffee and rum in a small bowl and add sugar at taste.
  7. In a large serving tray where you will layer your cake, spread with a spoon a first thin layer of the cream. Sprinkle with just a hint of cocoa powder.
  8. Dip each side of each savoiardi biscuit in the coffee and rum with a quick movement, avoiding the biscuits to get too soaked and soggy. Place the soaked savoiardi next to each other, forming a layer of savoiardi on top of the cram in the serving tray.
  9. Cover the layer of biscuits with another layer of cream. Sprinkle with just a hint of cocoa powder.
  10. Continue with another layer of soaked savoiardi above.
  11. Finish with a layer of cream. Use a sieve to cover the last layer of cream with a generous layer of cocoa powder.
  12. Grind the dark chocolate on top to decorate.
  13. Cover the serving tray with cling film and let the tiramisu rest in the fridge for at least 12 hours.
  14. Sieve some extra cocoa powder on top of the tiramisu before serving.

Would you like to try to bake another cake? The upside-down pineapple cake is an easy and colourful treat you mat want to try!

Alessio
Hallo! I’m Alessio: an Italian geek with the passion for food and travel. I’m originally from Umbria Region - the Green hearth of Italy - and currently live in London. I’m often on a plane, travelling somewhere either for work or holidays. This is my little corner of the world where I share my tasty recipes, tips on how to cook, restaurants to try and places to visit, including my beautiful Umbria.

1 Comment Tiramisú – the authentic italian recipe

  1. Aga 16th January 2017 at 3:52 am

    This tiramisu looks absolutely perfect; I was wondering if you tried a lighter or healthier version of the recipe. What is “safe” to scale down without compromising too much?

    Thanks so much. Love your food posts.

    Reply

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