Italian Tiramisu Recipe

The biggest secret to making tiramisu is the light, cloud-like texture of the cream that never gets heavy. With this recipe, you will capture a taste that will make you forget the ones you've had at home.

Ingredient List

To ensure the cream texture is perfect, make sure the ingredients are kept at room temperature.

📌 For the Mascarpone Cream:

• 4 fresh egg yolks
• 1 cup granulated sugar (170 grams)
• 500 grams original Mascarpone cheese (or labneh with all its water drained)
• 1 pack heavy cream (200 ml - whipped until stiff)

📌 For the Biscuit Base and Soaking Liquid:

• 1 pack ladyfingers (24 pieces)
• 2 cups warm water
• 2 tablespoons quality instant coffee or fresh espresso
• 1 tablespoon granulated sugar

📌 For Topping:

• 3-4 tablespoons quality, unsweetened cocoa powder

📌 Kitchen Equipment:

• Enamel Mixing Bowl
• Enamel Mug
• Enamel Bowl
• Whisk

Step-by-Step Tiramisu Preparation

Phase 1: Preparing the Silky Cream

Add the egg yolks and granulated sugar into a large enamel bowl and start whisking at the highest speed of your mixer. Continue this process until the mixture turns completely white and no sugar crystals remain (about 5-6 minutes).

Add the Mascarpone cheese, which you have smoothed out in a separate bowl, to this mixture. After this stage, put the mixer aside and fold in with a spatula from bottom to top without deflating it. Finally, add the heavy cream that you have whipped and stiffened in another bowl to achieve a homogeneous, cloud-like consistency.

Phase 2: Coffee Bath and Assembly

Mix lukewarm water, coffee, and sugar in a wide dish. Dip the ladyfingers into this coffee mixture for just 1 second each (quickly dipping both sides). If you leave them too long, the biscuits will become mushy and your dessert will turn watery.

Arrange the soaked biscuits side by side at the bottom of a rectangular glass baking dish. Pour a portion of the delicious cream you prepared over them and level it out evenly with a spatula. Arrange the second layer of coffee-soaked biscuits and cover the entire dessert with the remaining cream.

Life-Saving Tiramisu Tips

💡 For Those Concerned About Raw Eggs: You can cook the egg yolks and sugar for 5 minutes by whisking them constantly over a pot of hot water in an enamel bowl (bain-marie method). This ensures the eggs are completely sterilized.

💡 Formula to Prevent Darkened Cocoa: If you sift the cocoa when you first make the dessert, it will absorb moisture while sitting and become muddy. For the best result, sift a generous amount of cocoa with a strainer exactly 5 minutes before serving.

Storage and Elegant Serving Suggestions

Tiramisu is a dessert that requires patience; it should be kept for at least 6 hours so the flavors can meld and the cream can set firmly enough to be sliced.

When serving, if you wipe your knife with a damp cloth after every slice, you can achieve restaurant-quality presentation with clearly defined layers. A fresh mint leaf and a few wild blueberries added to the side will provide a wonderful color contrast to your plate.

How Many Calories in Tiramisu?

The calorie count of a serving of tiramisu varies depending on the ingredients used (such as traditional mascarpone, labneh, heavy cream, or ladyfingers) and the size of the portion:

• 100 grams of tiramisu contains an average of 223 - 350 kcal.
• 1 medium portion (approx. 170-175 g) of tiramisu contains an average of 385 kcal.
• While homemade, lighter recipes using ladyfingers can be around 280 - 300 kcal per serving, portions with high cream content or those served in restaurants can go up to 500 - 525 kcal.