Home Sweet

Tiramisu (Chef recipe!)

BY: Nagi PUBLISHED: 2 Aug '19 UPDATED: 6 Dec '24

686 Comments

RECIPE V VIDEO V DOZER V

This is how to make a real Tiramisu the proper Italian way! The cream layers
are luxurious and rich, but not greasy and heavy like simplified versions
made with whipping cream.

It’s simple to make, fun to construct, and tastes even better the next day –
and the next! This is a traditional Italian recipe by Vanessa Martin, a well
regarded Australian Italian Chef.
:
:
 Tiramisu – proper Italian recipe!
There are many, many Tiramisu recipes out there in this big wide world.
Some are complicated. Some are very shortcut, made using cream in a can.

This is a proper Italian Tiramisu recipe. The way it’s made in Italy and the
GOOD Italian restaurants.

There is no whipping cream.

And it’s made using raw eggs.

I know that concerns some people. And in fact, somewhere along the lines
of history, someone (non Italian!) got scared about eating raw eggs so they
decided to start making Tiramisu using tempered eggs (eggs whisked over
a water bath).

While food safety may have been a valid concern in the past, these days in
Western countries (certainly in Australia), the quality of eggs sold in
reputable stores is good enough such that you won’t need to worry about
consuming raw eggs.

And if the thought of raw eggs is icky – well, chances are you’ve eaten raw
egg without realising it in the form of:

chocolate mousse (in a traditional or nice French restaurant)

Pavlova (what do you think that marshmallow centre you know and love
is? Raw egg whites!)

Homemade mayonnaise, hollandaise and bernaise (raw yolks!)

All those cake batter and cookie dough bowls you’ve licked clean!!

And of course, that Tiramisu you swooned over at that rustic little Italian
restaurant?? Raw eggs!

Safety note: for extra precaution, it is recommended that young children,

:
pregnant women or people with fragile health issues avoid foods made with
raw eggs. And yep, that includes all the foods I’ve listed above!
:
:
 The unique thing about the Tiramisu cream is that
it’s rich yet light, it sets so it’s cuttable to show the
layers, yet it’s soft and creamy.

What goes in Tiramisu

So, other than the eggs, there’s a few more ingredients in Tiramisu worth
chatting to you about!

Lady fingers aka Pavesini or Savoiardi biscuits – pretty widely available

nowadays, at least here in Australia. Sold at grocery stores in the biscuit
aisle, delis and fruit ‘n veg shops. They are crisp, sweet sponge fingers
that taste like vanilla;

Mascarpone – it’s a very thick, rich Italian cream that has a consistency
like cream cheese (see video for consistency). Australians – do NOT
use Woolworths or any generic home brand as they are too thin and
won’t set, so your cream layer will be too thin. Use good brands such as:

La Casa Formaggio Mascarpone (Woolworths)

Montefiore Mascarpone Cheese (Coles)

Formaggio Zanetti (Harris Farms)

Latteria Sociale Mantova (Harris Farms, pictured below)

Any from an Italian deli

Coffee – Tiramisu ain’t Tiramisu without coffee for dunking the biscuits!
You’ll see me using an espresso machine in the video, but in my pre
coffee machine days, I always used coffee granules; and

Frangelico or other liquor – I am actually not really much of a fan of

liquor in my sweets, but Tiramisu is the exception! I like Frangelico
because it’s a hazelnut flavoured liquor, and also very partial to Kahlua
which is coffee flavoured. Other options: Rum, brandy, Bailey’s – go
wild, use what you love, or even keep it virgin (almond essence, vanilla
:
 extract!)

This is an easy Tiramisu recipe – it’s made the

traditional way so the eggs are not tempered.

How to make Tiramisu

The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy,
then fold it through the rich cream mixture of sugar, yolks and mascarpone.

This technique creates a Tiramisu cream which has a consistency like

whipped cream (ie soft and spreadable) but it sets in a way that cream
never can so you can cut through the Tiramisu to reveal the layers.

I say it “sets”, but it’s still very soft and creamy – it’s a unique texture that
sets proper Tiramisu recipes apart from quick version made with whipping
:
cream!

Layering up!
My favourite part! And it goes down like this:
:
 Dunk biscuits in coffee-Frangelico

Cover base of dish

Top with half the Tiramisu cream

Repeat!

TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the
biscuit will literally disintegrate in your hands!
:
:
The one other thing worth noting about Tiramisu made the proper way – it
is far less sweet than most desserts. There’s only 1/2 cup of sugar in this
whole recipe and the only other sweetness is the biscuits, but they aren’t
that sweet!

In fact, I sometimes fret that it’s not sweet enough – but everybody (and I
really do mean everybody) I have ever made this for says it’s the perfect as
is.

So in the many years I’ve been making this, I haven’t change the recipe at
all! – Nagi x

IF YOU’RE THINKING ABOUT AN ITALIAN DINNER

PARTY…
Typical Italian Dinner Party at mine involving proven favourites that are
largely prep ahead would have a menu like this:

Starters

Bruschetta DIY spread made with tomato (when in season) or

grilled/roasted Marinated Veggies (which is basically homemade
antipasto) with soft ricotta (Australia – avoid Perfect Italiano, it’s
powdery and borders on inedible)

Tuna or kingfish carpaccio (want the recipe? Drop me a message

below!)

Main and sides

Shredded Beef Ragu pasta (a proven, low maintenance winner I make a

LOT! Also great to take camping)

Garlic Bread – yep, I do carb blow outs for company! (Sometimes I go

all out with CHEESY Garlic Bread or even Cheese and Garlic Crack
Bread)
:
 Rocket/Arugula Parmesan Salad – toss rocket/arugula with salt,
pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic
reduction (store bought fine!), shave over parmesan (using veg peeler). I
make this a LOT for everyday purposes – super fast, no dressing to
make separately!

Dessert – This Tiramisu!

:
:
 Watch How To Make It

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on

Facebook, Pinterest and Instagram for all of the latest updates.

Easy Tiramisu (Chef Recipe)

Author: Nagi | RecipeTin Eats Prep: 30 mins Total: 30 mins Dessert Italian
4.92 from 170 votes

Servings 6 -8
Tap or hover to scale
:
 Print

Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu
tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded
Australian-Italian chef. This is a traditional recipe made using raw eggs that are not
cooked or tempered, and with only mascarpone - no cream! You just can't achieve the
same mouthfeel if you use normal cream. (Read in post or note about raw egg
concerns)

Ingredients
3 eggs , yolks and whites separated
1/2 cup (110g) caster sugar (superfine sugar)
1/2 tsp vanilla extract
8 oz / 250g mascarpone , good brand (Important - read Note 1)
1 1/4 cups black coffee , hot and strong! (Note 2)
2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol
free)
6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
Cocoa , for dusting

Cook Mode Prevent screen from sleeping

Instructions
1 Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10
minutes or until it changes from yellow to pale yellow (almost white), and is
thick (see video for consistency).
2 Add vanilla and mascarpone, beat until just combined and smooth. Transfer
mixture to a bowl, set aside.
3 Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on
speed 7, should be all white foam, see video!)
4 Add 1/2 the cream mixture into the egg whites. Gently fold through. When most
incorporated, add the remaining cream mixture and fold through until just
combined - don't bash out all the air in the egg whites! (Note 4)
5 Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a
8”/20cm square dish. (See video or step photos above to see how I arrange
:
 them).
6 Spread over half the cream, then top with another layer of coffee dipped
biscuits.
7 Spread with remaining cream.
8 Cover, refrigerate for at least 4 - 5 hours, preferably overnight
9 Dust with cocoa powder just before serving - either before you cut or after
placing onto serving plates.

Recipe Notes:
1. Mascarpone is an Italian cheese/cream which has a consistency like softened
cream cheese. It's not pourable - see video. It tastes like a rich cream. In Australia
(I'm in Sydney) you will find it at most supermarkets in the refrigerator section
alongside tubs of ricotta cheese, cream cheese etc. Sometimes it's in the cream
section.

IMPORTANT: Cheap brands (such as Woolworths and generic home brands in

Australia) are cheap imitations that are too thin, so your cream layer will be too runny
and won't set. Use good brands such as:

La Casa Formaggio Mascarpone (Woolworths)

Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms)
Any from an Italian deli, anything made in Australia
2. Coffee - I use an espresso machine, and I fill a double filter basket 4 times to make
a strong brew for 1 1/4 cups of coffee.

I used to have a Nespresso machine and used 3 to 4 capsules. If using coffee

granules, use 2 - 3 tbsp (taste, you want a strong coffee flavour).

3. Lady Fingers aka Savoiardi biscuits - You need enough for 2 layers for a 8”/20cm
square dish. I use these ones from Harris Farms in Sydney, Australia and find that
200g/6.5 oz - 24 biscuits - is just right. I also use these ones or these ones from
Woolworths, these are slightly larger but still work just fine (it just makes the
Tiramisu slightly higher).

4. Tiramisu Cream - once beaten whites and cream mixture are combined, it might
not be perfect smooth. It will look a bit "lumpy", being the egg whites, which means
your cream mixture is lovely and light. The "lumps" smooth out when you spread the
cream, and also while resting overnight. You just don't want yellow/white streaks.
:
 5. Raw egg note - Many recipes make tiramisu by beating eggs over a double boiler
but this is not the traditional way to make Tiramisu. The history behind that is that in
the past when the quality and freshness of produce was not as good as it is today,
people were scared to use raw eggs for fear of getting sick. And because of this, the
version of Tiramisu where the eggs are cooked over a double boiler evolved.
Nowadays, using raw eggs in cooking is so much more acceptable because the
quality of fresh produce is so much better - think mayonnaise (raw yolks), lemon
meringue pie (raw egg whites under the browned top). However, the real traditional
way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that's
the way I make my Tiramisu!

PRECAUTION: To be extra cautious, it is recommended that very young children,

pregnant women, elderly or those with fragile health conditions do not eat foods
made with raw eggs. This includes: tiramisu, chocolate mousse, mayo, hollandaise,
bernaise sauce, pavlova, lemon meringue pie, cookie dough, cake batter.

6. Nutrition per serving, 8 servings.

NUTRITION INFORMATION:
Serving: 127g Calories: 306cal (15%) Carbohydrates: 32.2g (11%)
Protein: 5.9g (12%) Fat: 15.8g (24%) Saturated Fat: 8.3g (52%)
Cholesterol: 121mg (40%) Sodium: 88mg (4%) Potassium: 41mg (1%)
Sugar: 18.7g (21%) Vitamin A: 600IU (12%) Calcium: 70mg (7%) Iron: 0.5mg (3%)

Keywords: tiramisu, tiramisu cream, traditional tiramisu

D ID YO U MAK E TH IS R EC IPE?
I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Tiramisu recipe originally published March 2016. Updated August 2019 with
new photos, new step photos, brand new video and most importantly, Life
of Dozer section added!

Life Of Dozer
Off to Vietnam today to film the first official RecipeTin Food Travels video!
:
Very excited to venture into this new direction which will bring together
FOOD along with TRAVEL tips from the RecipeTin Family.

The travel videos will be accompanied with posts that will list exactly
where we stayed, where we ate and what we ordered. And the most
exciting part (at least for me!) is that I’ll share recipes for the foods I film on
the streets of Vietnam!

As for Dozer – unfortunately I am yet to find an airline that will let me take
him in the cabin with me, and yet to get the Australian government to relax
the rigid 6 week quarantine laws upon return of dogs to Australia.

So until such time, Dozer stays behind for international trips…. and this is
what I have to deal with when I’m packing to go away without him….

Oh the guilt! It’s almost too much to bear!! Might be smiling on the outside
but I’m crying on the inside
:
:
 PREVIOUS POST NEXT POST

Crunchy Seasoned Baked Potato Tuna Poke Bowl

Wedges

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on
time and cost conscious. You just need to cook clever and get creative!

READ MORE

FREE RECIPE EBOOKS

Join my free email list to receive THREE free cookbooks!

First name

Email address

SIGN UP!

LEAVE A COMMENT
Your email address will not be published. Required fields are marked (required)
:
 Cooked this? Rate this recipe!

COMMENT: *

NAME: *

EMAIL: *

WEBSITE:

Notify me via e-mail if anyone answers my comment.

SUBMIT COMMENT

686 COMMENTS
Wendy Lynch
SEPTEMBER 4, 2024 AT 6:35 PM

can this be made ahead of time and frozen.

thanks

REPLY

Amanda
SEPTEMBER 1, 2024 AT 6:19 AM

I have never liked tiramisu In the past but my husband loves it. So when I
saw your recipe I thought I’d give it a go. It was amazing, we both enjoyed
it. Thanks Nagi xx

REPLY

Amanda
SEPTEMBER 1, 2024 AT 6:15 AM

Made this today – it was lovely!! Thanks Nagi

:
 REPLY

Suz
AUGUST 18, 2024 AT 3:23 PM

Nagi, where is the COOK MODE button on your recipes?

For the life of me I just can’t find them…..
REPLY

Adele
DECEMBER 14, 2024 AT 3:59 PM

Suz, it is just above the recipe instructions

REPLY

ursula walsh
AUGUST 10, 2024 AT 6:14 AM

Excellent recipe, quick , easy and delicious Many thanks

REPLY

Lee
AUGUST 9, 2024 AT 10:21 AM

I’ve been wondering about making a lemon tiramisu. Would that be

something you’d be keen to investigate on my behalf pretty please?!

REPLY

Ena
SEPTEMBER 1, 2024 AT 9:30 AM

Such lovely tasting tiramisu creme. I just used the wrong biscuits who
couldn’t absorb coffee and get moist. Ital Sponge Fingers Savoiardi
Biscuits | 300g $3.50 from Coles is what I bought so I recommend to
avoid this brand for this recipe and use one of the other 3 brands Nagi
suggests here. I did also speed up the cooling process by keeping it in
the freezer for a little over an hour and it was fine to cut afterwards.
:
 REPLY

Ivy Taylor
JULY 28, 2024 AT 9:37 PM

“It’s perfect” and “The best tiramisu i’ve ever had” were just some of the
compliments i received after serving this dish. But all the credit goes to
you!

REPLY

Luna
JULY 27, 2024 AT 3:45 AM

I made this exactly as described but it ended up far too runny. : (

REPLY

Oliver
JULY 16, 2024 AT 3:26 PM

So good! made this twice now and works like a charm

REPLY

June McDickens
JULY 6, 2024 AT 8:37 PM

I made this as per the instructions, I added coffee liqueur as that was what I
had in the cupboard and it turned out amazing, so light and rich and so so
tasty
Think this will be our dessert at Christmas .
Thanks Nagi

REPLY

Morewa
JULY 2, 2024 AT 6:24 PM

I live in a non western country where eggs are definitely not safe to eat. I’d
rather not get salmonella, anyone got tips on how to adjust the recipe?
:
 REPLY

Audrey
JUNE 28, 2024 AT 9:36 PM

On my list for friends coming ( to go with yr beef ragu!) as it sounds so

authentic.
As for tuna or kingfish carpaccio recipe, in a heartbeat Nagi

REPLY

Raquel
JUNE 18, 2024 AT 11:27 AM

Made it today. Just waiting to chill. How long ca I keep in the fridge? Can I
freeze leftovers?

REPLY

Stephanie McCabe
JUNE 14, 2024 AT 7:32 AM

Doubled this successfully several times. Absolutely set overnight and

make sure your marscapone is room temp.

REPLY

Kaitensatsuma
JUNE 5, 2024 AT 2:46 AM

I like the recipe but one call out: Pavlova isn’t raw egg whites, those are
baked.
REPLY

Gabrielle
OCTOBER 19, 2024 AT 12:31 AM

Actually, pavlova & meringue are usually ‘dried out’ at a very low
temperature – like 120 degrees – in the oven. Hence the hard crust.
Technically they’re not cooked.

REPLY
:
 Simone
JUNE 2, 2024 AT 12:06 PM

Flavour was fantastic! However even after 30 hours in the fridge overnight,
the biscuits were quite hard (struggled to scoop thorough them with
serving spoon). Dipped them for the same amount of time as the video, will
leave for a little longer next time!

REPLY

Trini
MAY 21, 2024 AT 11:37 AM

Loved it. Have made this twice now. Once with hot coffee (as per recipe)
and once with cold. Cold gives a much much better result. Hair made the
biscuits to soggy for us.
REPLY

Judy Jones
MAY 3, 2024 AT 12:35 AM

Great recipe, easy to follow with excellent results. My only complaint would
be that I now have eaten some (and then some more) I now feel I’ve wasted
many years of my life believing I didn’t like Tiramisu. This was simply divine
and definitely improves the longer it has been in the fridge. Just sad for all
the years lost that I could have been eating this ; )

REPLY

ursula
AUGUST 10, 2024 AT 6:16 AM

REPLY

Cassidy
APRIL 28, 2024 AT 9:26 PM
:
This recipe was perfect, very easy and delicious. I used marsala as the
alcohol addition

REPLY

Bianca
APRIL 23, 2024 AT 3:34 AM

A really easy and classic dessert. However I’d advise to set overnight, as
the cream is still runny after the 5-6 hours as recommended.

REPLY

OLDER COMMENTS
:
 A S F E AT U R E D O N

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

SUBSCRIBE

RECIPES ABOUT

All Recipes About Nagi

By Category About Dozer

Collections RecipeTin Meals

RELATED HELP

RecipeTin Japan Contact

Image Use Policy

© RecipeTin Eats 2024 Privacy Policy & Terms Site Credits All Rights Reserved
: