Tiramisu is a classic Italian coffee-flavored dessert with ladyfingers and delicious mascarpone. Homemade tiramisu is the perfect no-bake dessert.
The history of tiramisu is a bit of a mystery. Tiramisu first appeared in cookbooks in the 1960s. Roberto Linguanotto claims that he came up with this dessert, but others claim it is much older than that and that chefs were already making this delicious dessert in the 17th century. From the 1960s, the popularity of this dessert rapidly increased, and it soon conquered the rest of the world.
How to make tiramisu
Split the room temperature eggs and put aside the whites but don't throw them away! You can freeze them or make some meringues. Add the sugar, vanilla, and egg yolks to a heatproof bowl and whisk them au bain-marie until they become pale yellow, reach 60C (140F), and begin to thicken. This means the eggs are cooked. Set it aside to cool.
Whisk the softened mascarpone of cream cheese until smooth and aff the cooled egg mixture.
Whip up the heavy cream in a standing mixer or hand until stiff peaks.
Stir in a few spoons of the whipped cream to the mascarpone and mix it well. Add the rest of the whipped cream and gently fold it in.
Pour the coffee and the marsala wine into a shallow bowl and dip the ladyfingers in the coffee mixture. Cover the bottom of your 8x8 pan
spread half of the mascarpone mixture over the ladyfingers and sprinkle some cacao powder over the top.
repeat steps 5 and 6 and covers the tiramisu with plastic wrap. Let your tiramisu chill in the fridge for at least 5 hours, but it is better to leave it in the fridge overnight.
Sprinkle some cocoa powder over your tiramisu before serving.
- Marsala wine - this is a fortified Italian wine. If you want to try something different, try adding Kahlua, coffee liqueur, brandy, or rum.
- Mascarpone - I always use mascarpone for tiramisu, but you can use cream cheese if that's all you have.
- Cocoa powder - I always use unsweetened Dutch-processed cocoa powder because I like the flavor and the deep color, but any unsweetened cocoa powder will do.
- I don't recommend eating tiramisu when you're pregnant or breastfeeding because of the salmonella risk and the alcohol. If you really want to make this recipe, you can use pasteurized egg yolks and leave out the marsala. Heating the eggs to 60°C (140°F) should kill all the salmonella.
- If you want to make this tiramisu alcohol-free, you can leave out the marsala.
- You can make this recipe the day before.
- You can freeze tiramisu. Make sure you wrap it in plastic wrap or put it in an airtight container before freezing.
- Try some other alcohol in your tiramisu like Kahlua, brandy, rum, or coffee liqueur.
Other no-bake desserts you will love
- 300 ml (1 - 1 ¼ cups) strong coffee or espresso
- 30 ml (2 tbsp) marsala wine
- 20-25 ladyfingers
- 250 g ( 1 cup) mascarpone
- 250 ml (2 cups) heavy of double cream
- 70 g (⅓ cup) sugar
- 2 tablespoon cacao poeder
- 3 egg yolks
- ½ teaspoon salt
- 1. Add the coffee and the masala to a shallow bowl and set aside to cool.
- 2. On a double boiler, whisk the egg yolks and sugar until the eggs are a pale yellow and thickened. This takes about 5 minutes. Set aside to cool.
- 3. Whisk the mascarpone until soft, and stir in the egg yolks.
- 4. Whip up the heavy cream and fold it into the mascarpone.
Assembling the tiramisu
- Dip the ladyfingers into the coffee and line the bottom of your baking pan.
- Spread half of the mascarpone mixture over the ladyfingers.
- Sprinkle a thin layer of cocoa powder over the mascarpone.
- Repeat steps 1 & 2, cover the tiramisu with some cling film and set it in the fridge for at least 5 hours.
- Give your tiramisu another dust of cocoa powder before serving.
- Heating the eggs to 60C (140F) should kill salmonella but if you're not comfortable you can use pasteurized egg yolks.
- If you want to make this tiramisu alcohol free you can leave out the marsala.
- You can make this recipe the day before.
- replace the Marsala wine with coffee liqueur, rum, or brandy if you want to try something else.
- You can freeze tiramisu for up to 3 months.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 199mgSodium: 504mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 1gSugar: 0gSugar Alcohols: 0gProtein: 21g