Tiramisu is an authentic Italian Icebox cake made from lady fingers soaked in a strong coffee and then layered with a sweetened mascarpone cream. Now, authentic tiramisu also has egg yolks in it. They’re whipped till pale and fluffy and then folded into the mascarpone. This gives it a richer flavor and a beautiful silky texture. I personally prefer no raw eggs in my dessert so I’m going to show you how to use the egg yolks while still keeping them safe to eat.
Now, the other downfall to ordering Tiramisu anywhere, is it almost ALWAYS has alcohol in it. But, since we obviously don’t drink alcohol, I was even more determined to create the perfect Tiramisu Recipe. I’m sure once you try this recipe you’re going to love it as much as I do and will be making it often. Make sure to read the post fully before starting to you can see all the tips and tricks to achieving the perfect authentic tiramisu. Now, this is pretty easy to make but keep in mind it takes a little bit of time for the prep work and waiting for it to cool. I hope you enjoy it as much as my family and I do! And while you’re here, if you’re looking for other easy recipes checkout my Pineapple Icebox Cake. It’s even easier, and just as delicious!
Tips and Tricks
There are a few things you need to keep in mind when making the tiramisu so you achieve a beautiful silky cream and not a separated or lumpy mess. Read through all my tips before starting, and you should be golden!
- Bring your mascarpone cheese to room temperature before starting. If you try to beat cold mascarpone into the room temp egg yolk mixture it will separate. Let it sit on the counter for a little and bring it to room temperature as you prepare the egg yolks.
- For the egg yolks, most recipes just whip them raw. I don’t like to do that because the idea of raw eggs in desserts grosses me out and because I want to make sure it’s safe for anyone to eat because raw eggs put people at risk. Especially those who are pregnant, or have a compromised immune system. I also think this just makes the texture that much better.
- Grab a heat proof glass or stainless steel bowl and fit it to sit on top of a small pot where it sits well but doesn’t touch the bottom. Pretty much you’re making a double boiler. Fill the pot with a little water and set it on the stove to come to a boil. Meanwhile, grab your egg yolks and 3/4 cup of sugar and place in the bowl. Whisk it really well then place the bowl over your pot and whisk continuously over medium heat. This will slowly cook your eggs without scrambling them. As tempting as it may be, don’t stop whisking. You wanna keep at this till it hits 165F on a thermometer or until you can rub the mixture between your fingers and there are no sugar granules. At this point the eggs will leave a ribbon on the surface for a few seconds and your mixture will be slightly thickened and pale. Now remove it from the heat and cool it for about 15 minutes.
- You want to lightly beat your SOFTENED mascarpone and remaining sugar. Do not overbeat it. It will seperate. Then you’ll beat your cooled egg yolks for a few minutes. Add the mascarpone and lightly mix in.
- I under whip my cream. That way when I add it to the egg yolk mascarpone mixture I can whip it for a couple minutes without ruining the texture. It works perfectly every time.
- Make sure your coffee is STRONG. I mean so strong, you don’t want to drink it. That will make the difference between a coffee flavored tiramisu and a watery one.
- Cool for the full 6 hours and overnight if possible. Don’t rush it. Otherwise it won’t set right. Now, I’m not saying it won’t still taste good, so to each their own.
- Do not substitute the mascarpone with cream cheese. If you could do that I would tell you. Mascarpone is delicate and rich in flavor. Cream Cheese is tart. Just trust me and don’t do it.
Easy Authentic Tiramisu
An authentic and easy Italian dessert made with coffee soaked lady fingers layered within a sweetened mascarpone cream.
- Prep Time: 30M
- Cook Time: 6H
- Total Time: 6H30M
- Yield: 16 1x
Ingredients
6 egg Yolks
1 cup Sugar, separated
16 oz Mascarpone Cheese, at room temp
2 cups Heavy Whipping Cream
3 cups Strong Coffee
16 oz Lady Finger Cookies
Cocoa Powder
Instructions
Begin by separating your eggs. Add 3/4 cup sugar to your egg yolks into a heatproof bowl. Using a double boiler method highlighted in my tips and tricks, continuously whisk the egg yolks and sugar until pale and thickened. It will leave a ribbon on the surface for a few seconds. The sugar will be dissolved and the mixture smooth when rubbed between your fingers. The temperature should register at 165 F. Set aside to cool while preparing the mascarpone.
Prepare the mascarpone by lightly mixing it in with the remaining 1/4 cup sugar. Do not beat it or it will separate.
Beat the slightly cooled egg yolk mixture for a minute then add in the mascarpone mixture and lightly beat for thirty seconds. Set aside.
Whip the heavy cream until soft peaks form. You want it to be slightly under whipped so you can whip it with the egg and mascarpone mixture. Add the egg and mascarpone mixture to the whipping cream and whip lightly for about a minute until the mixture is creamy and fluffy. Set aside.
Brew 3 cups of strong coffee. Set aside to cool slightly. Alternately you can use 1/4 cup instant coffee with 3 cups hot water.
Now get all your ingredients ready for layering. You’ll need your lady fingers, coffee, and cream. I like to do this in a deep 9 inch dish. You can use a circle or square. Honestly whatever you have. You can even do individual ramekins. I just like to be able to do three layers.
Soak your lady fingers in the coffee one at a time by quickly dunking them in and then placing them in the dish. My first layer was two rows of 8 cookies each. Cover with 1/3 of the cream and spread evenly.
Repeat the cookie layer and add another layer of cream. Finally top with a third layer of soaked cookies and the final layer of cream.
Spread the cream evenly and refrigerate for at least 6 hours or overnight.
Once ready to serve dust evenly with cocoa powder. I like to use a sieve for even fine dusting. you can slice and serve or just scoop with a large spoon. Serve and enjoy
Notes
Use room temp mascarpone cheese. Do not substitute with cream cheese.
You can use 1/4 cup instant coffee with 3 cups hot water for a strong brewed coffee.
See all tips and tricks in the post for all the details on making a perfect authentic tiramisu.
Hanan
Great recipe. Takes a little bit of time but the end result is worth it. The cream has a perfect consistency- just follow the recipe exactly. Highly recommend.
Nur
Thanks for making it, and thank you for following the recipe to get it so perfect ❤️
Hana
This recipie is highly recommended, I followed the instructions and the results were great. I couldn’t have enough of it.
Nur
Thanks so much. I’m so glad you love it.
leena
This is the best tiramisu I’ve had by far! I even gave some to a friend and she said she would want this as her wedding cake!
Nur
I’m FLATTERED. Thanks for being here. Tag me when you make that wedding cake
Sarah Kaakati
The best tiramisu recipe I’ve ever made. I love that the eggs are fully cooked and I was able to enjoy it without worry. I won’t be using any other tiramisu recipe besides this one!
Nur
Thanks so much for such a nice comment. Yes, it definitely gives me peace of mind that it’s safe for ANYONE to eat.
Noor
I spent a long time making this. The flavor wasn’t strong enough for me, specifically the creamy part.
Nur
Hey there! I’m sorry to hear that. Did you follow ALL the directions and did you make any substitutes? Because if you made substitutes or didn’t follow the directions it will definitely affect your results.
What flavor exactly wasn’t strong enough? If you’re not using STRONG coffee like directed you won’t have a strong coffee flavor. As for the cream part, its not supposed to have a custardy or super strong flavor. Mascarpone and cream are both rich but subtle. It’s for the difference it textures and overall creaminess of the Tiramisu. I have had so many people make it and love it. I’m honestly really surprised you feel this way! I have had MANY tiramisu’s and this by far beats anything I have ever had. I’m sorry you had a negative experience and hope you find a recipe you love somewhere else! Please feel free to reach out if you ran in to any problems that altered the way you made this and the end result!
Mejedaleen malek
This recipe is absolutely perfection! The steps are well described & I make it for every family occasion!
Nur
Thanks!
Rawan
If I could give this recipe a 10 stars I would. It tastes so good, I even made it for our Italian friend! The egg yolk mix was a bit tricky to make the first time, but it got easier with practice! Thanks to Nur who walked me through the recipe and was answering all my questions while making it.
Jay amburn
Hi what’s up I’m Jay from Reidsville NC I love tiramisu