Tiramisù might seem tricky, with its creamy layers and coffee infusion. But it’s easier to make than you think, and your friends and family will love it.
Our easy tiramisù recipe is great for beginners and is only slightly more simplified than the version we teach in our cooking class. So, if you’re new to cooking or just want a simple treat, let’s jump into making a tasty tiramisù! And if you’re visiting Rome, be sure to check out our guide to the best tiramisù in Rome.
Easy Tiramisù Recipe
Ingredients:
- 200g savoiardi biscuits (about 24 biscuits)
- 2 cups strong brewed coffee (cooled to room temperature)
- 500g mascarpone cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Unsweetened cocoa powder (for dusting)
- 2 tablespoons dark rum or coffee liqueur (optional)
- 1 pinch of salt
Method:
Total time: Approximately 5 hours
- Brew your coffee and allow it to cool. If you’re using rum or coffee liqueur, mix it into the coffee while it cools.
- In a medium-sized mixing bowl, beat the egg yolks and sugar until they become creamy and pale. This usually takes about 5 minutes.
- Gently fold in the mascarpone cheese and vanilla extract until smooth. Be careful not to overmix.
- In a separate bowl, whisk the egg whites with a pinch of salt until stiff mountain peaks start to form. This will give your tiramisù that airy texture.
- Gently fold the whipped egg whites into the mascarpone mixture to make your tiramisù cream.
- Quickly dip each ladyfinger into the coffee mixture. Make sure not to soak them; a quick dip is all it takes.
- Arrange a layer of the dipped ladyfingers at the bottom of your serving dish.
- Spread half of the tiramisù cream over the ladyfingers.
- Add another layer of dipped ladyfingers on top.
- Spread the remaining tiramisù cream over the second layer of ladyfingers.
- Cover your dish with cling wrap and refrigerate for at least 4 hours. Overnight is best for flavors to meld.
- Serve. But before serving, dust the top of your tiramisù with the unsweetened cocoa powder using a sieve or sifter for an even and beautiful finish.
Tiramisù FAQs
What type of alcohol is used in tiramisù?
Tiramisù often incorporates alcohol to enhance its flavour and give it a bit of a kick. The most commonly used alcohols in traditional tiramisù recipes are:
- Marsala wine: A sweet wine from Sicily, often used in cooking and desserts.
- Coffee liqueur: Kahlúa which imparts both coffee and alcoholic flavors.
- Dark rum: Gives a rich, slightly sweet flavour.
- Brandy or cognac: Both have deep, fruity notes that can complement the dessert.
- Amaretto: An almond-flavored liqueur.
While these are the most common choices, it’s not unusual for chefs and home cooks to experiment with other types of alcohol based on their personal preferences or what they have on hand. Do keep in mind, though, that alcohol is optional, and that tiramisù can be just as delicious without it.
Tips for storing your Tiramisù
Storing tiramisu properly ensures it remains delicious for your next indulgence. When keeping it short-term, place the tiramisu in an airtight container or wrap it tightly, then refrigerate. It’s best consumed within 3-4 days.
For those looking at a longer storage duration, the freezer is your best friend. Wrap the tiramisu securely in plastic wrap followed by aluminium foil, and it can be frozen for up to 2-3 months. Remember to let it thaw in the fridge overnight before enjoying it again. If you’re keen on having smaller servings ready to eat, consider slicing the tiramisu into individual portions, making future servings hassle-free.
A couple of things to keep in mind: Be wary of moisture when refrigerating, always label and date your frozen desserts, and ensure the tiramisu doesn’t stay out at room temperature for extended periods. With these straightforward steps, your tiramisu will be both safe and delightful every time you dig in.
What makes good Tiramisù great?
Here are the additional tips to ensure you create the best version of Tiramisu, your beloved Italian dessert:
- Choose quality ingredients. Use fresh, high-quality mascarpone cheese and real vanilla extract. For coffee, we like to use Lavazza or something similarly strong..
- Perfectly soak the ladyfingers. The key is to dip, not drench, just enough to make them moist but not soggy. A quick dip in the coffee mixture on both sides will suffice. Over-soaking can lead to a mushy tiramisù.
- Layering is essential. Achieving the right balance in layers ensures every bite is a blend of creamy mascarpone, coffee-soaked biscuits, and cocoa. Aim for evenly spread layers of cream between the ladyfingers for a nice texture and flavour.
- Set the chill time. The longer you leave your tiramisù to sit, the better it will taste. Letting it chill in the refrigerator for at least 4 hours (or better yet, overnight) firms up the dessert and allows the flavours to meld.
- Dust with cocoa powder. Dust the top with unsweetened cocoa powder just before serving. It gives a beautiful contrast in both colour and flavour. Use a fine sieve for an even and professional-looking finish.
Remember, like all culinary endeavours, making tiramisù might require a bit of practice to perfect. But with this ultimate guide in making an easy tiramisù recipe to hand, you’re well on your way to creating a show-stopping dessert.
Buon appetito!
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