fbpx

Classic Tiramisu Recipe

Home » Classic Tiramisu Recipe

Classic Tiramisu Recipe

Tiramisu is a classic and timeless Italian dessert that is the perfect combination of delicate flavors and luxurious textures.
Layered homemade ladyfingers soaked in black coffee, luscious mascarpone cream, and dusted with natural cocoa powder. This is the perfect dessert for any hardcore coffee lover. 

Before indulging in the recipe, let me give you a brief description of Tiramisu. So the name Tiramisu means “pick me up” in Italian. It used to be sold locally in the Veneto region of Italy in the 1960s. 

When it comes to Italian desserts, there is nothing that can beat a classic tiramisu. It probably is almost everyone’s favorite.

Almost every classic Tiramisu calls for egg yolks to make the luscious mascarpone-based cream, but if you do not like to consume raw egg yolk, then this recipe is for you.

Tiramisu is the perfect example of simple but elegant. It is made with just a handful of ingredients, each crucial for the ultimate sumptuous taste.
Delicate lady fingers, the robust flavor of coffee, velvety and creamy mascarpone cheese, and the subtle taste of cocoa harmoniously converge to create an irresistible sweet delicacy!

Classic Tiramisu Recipe Video Tutorial

Why You Will Love This Recipe?

  • Flavor: The flavor of Tiramisu can be described as a delicate combination of rich and creamy mascarpone cheese with the subtle bitterness of coffee and cocoa. Each layer contributes to the flavor of Tiramisu.
  • Texture: Tiramisu is a delightful balance of creamy and airy components that create a luxurious and satisfying mouth feel. The mascarpone cheese layers provide a velvety texture that melts in your mouth. The coffee-soaked ladyfingers contribute to the dessert’s soft and moist texture. 
  • Elegant: Tiramisu’s classic presentation, with its beautiful layers and the dusting of cocoa powder, makes it an elegant dessert that is ideal for both casual and formal occasions. 
  • Cultural: Tiramisu represents the rich cultural heritage of the culinary traditions of Italy. It is not just a dessert but also a cultural symbol that connects people to the heritage and traditions of Italy. 
  • Easy: Although the name Tiramisu sounds like it’s a very tough dessert to make at home, in contrast, it’s quite simple to bake. You just need to make sure that mascarpone cheese is in your kitchen because most of the ingredients are a staple in most households. 

Important Ingredients Used In The Recipe

  • Mascarpone cheese: It is the star ingredient of this recipe. When layered together with coffee-soaked ladyfingers, it creates the classic Tiramisu. This Italian cheese, known for its high-fat content and mild and slightly sweet flavor, blends effortlessly with other ingredients, adding a decadent richness that elevates the overall taste of the Tiramisu.
  • Egg: Egg has been used for making the lady’s fingers. It contributes to both the structure and texture of these delicate sponge-like biscuits. It serves as a binding agent that holds together the batter and shape during the baking, resulting in a light yet stable structure. It also lends a soft and airy texture to the lady’s fingers, giving them classic sponginess and helping them achieve the desired lightness. Both egg yolk and egg whites have been used to make the lady’s fingers. 
  • Corn flour: Corn flour plays a crucial role in making the ladyfingers, contributing to the biscuits’ light and delicate texture. It serves as a key ingredient in the batter that helps to create a finer, smoother crumb with a softer and more tender consistency. Also, it helps in maintaining the shape and volume of the biscuits. 
  • Heavy cream: Heavy cream is whipped along with mascarpone cheese to make the sweet mascarpone cheese layer. It contributes to the fluffiness and lightness of the creamy and velvety mascarpone cheese layer, making it more spreadable and easier to work with. It also balances out the dense texture of mascarpone, resulting in a luxurious and velvety texture.
  • Icing sugar: It plays a vital role in the mascarpone cheese layer of the Tiramisu. When incorporated with heavy cream and mascarpone cheese, it ensures a fine and silky consistency. Although you can use castor sugar as well, icing sugar dissolves easily, which makes the process a lot easier. 
  • Black Coffee: Coffee is the signature flavor of the Tiramisu. It infuses the dessert with its distinct and rich flavor by providing a robust and aromatic essence that compliments the sweetness of the other components.
  • Cocoa powder: Natural cocoa powder has been used to dust over the top layer of the mascarpone cheese. It adds a subtle, bittersweet taste that balances the sweetness of the dessert. You can also use Dutch cocoa powder, giving you more dark flavor and color.

How To Make Classic Tiramisu?

Preparations: Gather all the ingredients that you need for the recipe. Weigh them through a kitchen weighing scale rather than a measuring cup or spoon. Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) before starting the recipe.

Method For The Ladyfingers

Sift the dry ingredients: For the lady’s fingers, sift all-purpose flour and corn flour in a bowl and set it aside for later use.

Make egg yolk mixture: In a bowl, add egg yolks, castor sugar (a), salt, and vanilla, then whisk with a balloon whisk until the color is lighter and paler. Make sure that you use fresh eggs for the recipe.

Make the meringue: In a different bowl, beat egg whites with an electric hand beater until foamy, then add castor sugar (b) in parts gradually while beating the egg whites continuously until a soft peaked meringue is achieved. While making meringue, make sure that the egg whites do not have even a trace of egg yolk, or the meringue won’t whip up. Also, use a super clean bowl. 

Make the batter: Now fold in the meringue to the egg yolk mixture gently in parts using the cut-and-fold mixing method. Mixing vigorously will ruin the airiness of the meringue. Once incorporated properly, add the sifted dry ingredients in parts. Transfer the batter to a piping bag.

Pipe and bake: Now pipe the batter three or 4-inch long cookies like you do for éclairs on the lined baking tray. Leave a three-finger gap in between the cookies so that they do not stick to each other while baking. After piping, bake them at 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) for 5 – 7 minutes or until golden brown from the sides. After baking, let them cool down completely before assembling the dessert.

For Coffee: It is the simplest element of this recipe; just mix water and coffee powder and keep it aside until the assembly.

Method For Mascarpone Cheese Layer

Soften mascarpone cheese: In a bowl, soften the Mascarpone cheese with a spatula. Although this Italian cheese is already soft, softening it before whipping it with heavy cream will make the process easier. 

Beat heavy cream: In a different bowl, beat heavy cream and icing sugar with an electric hand beater until it reaches the soft peak stage. Make sure to sift the icing sugar before. 

Make the mascarpone cheese filling: Now add softened mascarpone cheese along with vanilla essence and beat again until fully incorporated. Transfer it to a piping bag and keep it aside until the assembly.

Method For Assembly

Soak the ladyfingers: After cooling down completely, dip them in the coffee to soak them and place them in a deep dish. Do not soak it too long, or the lady’s finger might break. 

Layering: Once a layer of coffee-soaked ladyfingers is created, pipe the mascarpone cheese filling on top and smooth out. Again, place coffee-soaked ladyfingers on the mascarpone cheese layer and repeat until the top layer is mascarpone cheese filling. Smooth out the top as well.

Dusting: Finally, dust the top with cocoa powder evenly. You are done with this delicious Italian dessert. 

Chef’s Tips For The Recipe

For The Ladyfingers

Make sure to whip egg whites to the right consistency to make meringue, as it works as the leavening agent.
Bake the ladyfingers on a silicon mat or butter paper and ensure that there are three-finger gaps between the biscuits to prevent them from sticking to each other.

For Mascarpone Cheese Layer

Soften the mascarpone cheese before incorporating it with heavy cream to make it easier to blend.
Avoid overbeating, or the mascarpone cheese and heavy cream may curdle. 

For Assembly

Dip the ladyfingers in the coffee and remove them quickly to avoid the sogginess of the biscuits. 
Refrigerate the dessert for a few hours to let the flavors meld together and for the dessert to set properly.

How To Store Classic Tiramisu?

Store the Tiramisu in an airtight container or cover it tightly with plastic wrap and keep it in the fridge for one week.
While Tiramisu can be stored in the freezer, it is best to store it in the refrigerator as it can alter the dessert’s texture. 

More Easy Recipes

Check out our other simple recipes curated just for you:

Tiramisu Cake

Coffee Crumble Cake

Coffee Cookies

Frequently Asked Questions

Can I replace the lady fingers with other biscuits?

While it might alter the traditional texture and taste, you can use vanilla sponge cake or other similar light and sponge-like biscuits as a replacement.

Can I make Tiramisu in advance?

Yes, you can make this dessert in advance, like a day before or so, as it tastes best if you leave it in the fridge for a few hours.

How long should I let the Tiramisu chill in the refrigerator?

You can chill the Tiramisu in the refrigerator for 2 – 3 hours to let the flavors meld and set properly before consuming. 

Can I use cream cheese instead of mascarpone cheese?

You can use cream cheese instead of mascarpone cheese, but cream cheese will not provide the authentic and signature taste of the Tiramisu. And the texture will change as well. 

How can I achieve the perfect ladyfingers?

Beat the egg whites properly and follow the recipe in this blog post, and you will have the perfect ladyfingers. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Classic Tiramisu

When it comes to Italian desserts, there is nothing that can beat a classic tiramisu. It probably is almost everyone’s favorite. This is the perfect dessert for any hardcore coffee lover.

  • Total Time: 40 to 50 minutes

Ingredients

Scale

For Ladyfingers

  • 2 (separated) Eggs (medium size)
  • 25 g Castor sugar (a)
  • 25 g Castor sugar (b)
  • 1/8 tsp Salt
  • ½ tsp Vanilla essence
  • 60 g All-purpose flour
  • 4 g Corn flour
  • 12 tbsp Natural cocoa powder

For Mascarpone Cheese Layer

  • 200 g Mascarpone cheese
  • 140 g Heavy Cream
  • 120 g Icing sugar
  • 1 tsp Vanilla essence

For Dipping Mixture

  • 200 g Water
  • 1 tbsp + ½ tbsp Coffee powder

Instructions

  1. Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) before starting the recipe.

Method For Ladyfingers

  1. Sift the dry ingredients: For the lady’s fingers, sift all-purpose flour and corn flour in a bowl and set it aside for later use. Sifting is very important for the recipe, as all-purpose flour and corn flour will be mixed directly with the meringue mixture.
  2. In a bowl, add egg yolks, castor sugar (a), salt, and vanilla, then whisk with a balloon whisk until the color is lighter and paler. Make sure that you use fresh eggs for the recipe.
  3. In a different bowl, beat egg whites with an electric hand beater until foamy, then add castor sugar (b) in parts while beating the egg whites continuously until a soft peaked meringue is achieved. While making meringue, make sure that the egg whites do not have even a trace of egg yolk, or the meringue won’t whip up.
  4. Now fold in the meringue to the egg yolk mixture gently in parts using the cut-and-fold mixing method. Mixing vigorously will ruin the airiness of the meringue. Once incorporated properly, add the sifted dry ingredients in parts. Transfer the batter to a piping bag.
  5. Pipe the batter three or 4-inch long cookies like you do for éclairs on the lined baking tray. Leave a three-finger gap in between the cookies so that they do not stick to each other while baking. After piping, bake them at 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) for 5 – 7 minutes or until golden brown from the sides. After baking, let them cool down completely before assembling the dessert.

Method For Dipping Mixture 

  1. Just mix water and coffee powder and keep it aside until the assembly.

Method For Mascarpone Cheese Layer

  1. Soften mascarpone cheese: in a bowl, soften the Mascarpone cheese with a spatula. Although this Italian cheese is already soft, softening it before whipping it with heavy cream will make the process easier.
  2. In a different bowl, beat heavy cream and icing sugar with an electric hand beater until it reaches the soft peak stage. Make sure to sift the icing sugar before.
  3. Now add softened mascarpone cheese along with vanilla essence and beat again until fully incorporated. Transfer it to a piping bag and keep it aside until the assembly.

Method For Assembly

  1. Soak the ladyfingers: after cooling down completely, dip them in the coffee to soak them and place them in a deep dish. Do not soak it too long, or the lady’s finger might break.
  2. Once a layer of coffee-soaked ladyfingers is created, pipe the mascarpone cheese filling on top and smooth out. Again, place coffee-soaked ladyfingers on the mascarpone cheese layer and repeat until the top layer is mascarpone cheese filling. Smooth out the top as well.
  3. Finally, dust the top with cocoa powder evenly. You are done with this delicious Italian dessert.
  • Author: Chef Aruna
  • Prep Time: 25 to 30 minutes
  • Assembly Time: 10 to 15 minutes
  • Cook Time: 5 to 7 minutes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

“I achieved 10% of my short-term manifestation before my target date”
Before this program I knew a little about manifestations, but as I discovered during the program, I had a lot of limiting beliefs that kept me from fully embracing and accepting myself as a manifestor.
During this program I became more aware of what manifestation is and how powerful I am. I become more aware of my guides, of my highest self and that I can pull the best of my highest self into my present. Since this program I no longer wrestle with trying to convince myself that what I desire will happen. I know that it has happened, it is done and it is mine, here and now. I achieved 10% of my short-term manifestation before my target date, my eyesight has improved and I no longer need glasses for distance vision, only for reading, I gave myself a make-over as part of my commitment to my renewal and I began to de-clutter my space.
Trevor Buikies
Entrepreneur
Durban, South Africa
“My professional and personal life has seen significant positive changes”
Joining “The Art of Manifesting” was a life-changing decision for me. This is now the third time going through the quest and focusing on different areas of manifestation.
Regan is a powerful guide and she walks the talk.
This 28-day journey was a blend of practical techniques and profound energetical activations. I learned to visualize my goals clearly, expand my possibilities, and overcome the limitations holding me back from living a life i desire. The quest’s unique approach to identity hacking helped me align my inner self with my aspirations, making the manifestation process more effective and authentic.
The biggest takeaway for me was the acceleration of manifestation by bending time and tapping into the highest frequencies. The techniques taught in the quest enabled me to see results much faster than I expected. My professional and personal life has seen significant positive changes, and goals that once seemed unattainable are now within reach.
I’m beyond grateful for the wisdom and tools I’ve gained from this quest and Regan. It’s not just about manifesting; it’s about transforming your entire lifestyle. I highly recommend “The Art of Manifesting” to anyone looking to turn their dreams into reality.
Till Infinity
D
Dijana Llugolli
Coach
Stockholm, Sweden
“This course and listening to Regan’s podcasts gave me the tools to acknowledge my blocks and mindsets around drinking”
I have so enjoyed this journey with Regan, I am a new person as a result of this quest. I now have new beliefs & mindsets that I keep working on daily, hourly. A kinder and more compassionate version of me has emerged over this journey, and I love her!
This quest has resulted in me finding the lost me, the me that has been hidden under the voices of doubt, fear or just lack of awareness that I get to run my life not the other voices in my head or family and people around me. When we wire ourselves to the future version of us, then we make different choices and we are already a different person!
Thank you Regan, thank you Mindvalley, thank you tribe!!!! ❤❤, I love you all and wish you a magical Christmas and hope our paths may cross one day at Mindvalley events.
Rachael Courtenay
Orthopedic Physical Therapist
Royal Tunbridge Wells, United Kingdom
“My family’s net income unexpectedly increased while I was taking the quest”
Before taking this Quest I believed that the prerequisites of success were hard work, long hours, timing and a degree of luck; “1% inspiration and 99% perspiration” was my mantra. Trying to achieve success with this mindset was exhausting, frustrating and unsustainable.

 

I then discovered The Art of Manifesting … and was blown away.

 

The foundational teaching of focusing on your inner world to achieve has been transformative in the way I live my life. I now know that cultivating the feeling of already being in possession of that which you want, accelerates the manifestation of what you desire.

 

My family’s net income unexpectedly increased while I was taking the quest, and have discovered a path to manifest greater abundance in the year to come. But perhaps the biggest shift I experienced during this quest now knowing that I am worthy and deserving of abundance. Regan, I am eternally grateful to you, thank you :-)
Rahim Kassam
Financial Risk Analyst
Toronto, Canada
“Now, my manifestation is showing up right before my eyes in ways I hadn’t even considered”
Before this program, I believed somewhat in manifestation but never knew how to do it, or if it was real, and the little bit I did know ended up being completely wrong! This Quest has not only taught me how to manifest and put me on the path to doing it the right way, but I was actually able to manifest what I had set at the beginning.
I never thought it would actually come true, but I committed myself to the process and gave it 100% every day. And now, my manifestation is showing up right before my eyes in ways I hadn’t even considered. It’s truly blowing my mind.
I had a financial goal for the end of the Quest, and different opportunities for selling my artwork started coming up, and the deals are coming out almost to the exact number I had set.
Not only that, but I have truly transformed into a better version of myself in these short weeks, more than I had in the last few years, that my spouse has even noticed.
I’m so excited for what’s to come next and so grateful for this program. Thank you.
Hannah McGuire Silva
Artist
Olney, United States
“I have written a 50,000-word book, that is now in design”
I joined Mindvalley on New Year’s 2023. I am excited to share how life has significantly changed in the first 90 days of the year. Beginning with the Silva Method, I envisioned and transformed a dysfunctional personal relationship, into a loving, caring separation, allowing me the peace and serenity to follow my path, and my partner to choose his. In February while on the Art of Manifesting Quest I listed my intent to have a book written by May 2023, and have a speaking engagement booked by December 2023.
I have written a 50,000-word book, that is now in design, and a journal for Women seeking a deeper connection with themselves, also in design. Both will be uploaded via KDP Amazon self-publishing by May 1st.
I have booked a speaking engagement for May with the intent of having published books with me for sale.
Most importantly – this morning I changed my profile from ‘Document writer’ to ‘Author.’
Gratitude abounds!!!
Sharr L
Author
Kelowna, Canada