Recipes from Around the World: Tiramisu

Truth be told, I hated tiramisu for a long time. That is, until I took a trip to Rome and had to see what the hype was around the “best tiramisu in town”. Long story short, it was so good, that on our last day in Rome, I made my husband walk with me to get some just hours before our flight left. It’s now one of my favorite desserts (easily top 3).

Jump to Recipe

After my trip, I came home and looked up many recipes to recreate my new favorite dessert. I saw many authentic and inauthentic recipes online. Now this isn’t to say modifications aren’t good, I’ve had delicious tiramisu made with non-traditional ingredients and they were fantastic. This is just my recreation of the authentic version, the classic.

Key Takeaways for Authentic Tiramisu

• No whipped cream
• No vanilla extract
• No alcohol
• Sweetened with sugar, not syrups or flavorings
• Made with raw eggs 
• Finished with a generous dusting of unsweetened cocoa powder

Ingredients:

Lady Fingers

Yes, you can make these at home but I find store bought lady fingers to work better for tiramisu. The difference I noticed when I made homemade lady fingers is the amount of coffee they absorb. My preference is to buy slightly crispier lady fingers, that way it can absorb the flavors without getting too soggy.

Coffee

I prefer to taste the coffee in my tiramisu. Instant espresso works the best for me because I can adjust the intensity as I wish. If you don’t have instant espresso, brewed coffee works just fine.

Marscapone

Mascarpone is a soft, creamy cheese with a mild, buttery taste. It’s what perfectly balances tiramisu to make the filling smooth and tasty.

Eggs

Eggs are used in tiramisu to make the filling light and creamy. The yolks add richness, and the whites add airiness. This recipe does not temper or heat the eggs, so be sure they are pasteurized so they are safe to eat raw.

Sugar

The only thing you need to sweeten your dessert!

Unsweetend cocoa powder

Cocoa powder adds the slightest chocolate flavor and bitter finish that balances the sweet cream and coffee in tiramisu.

• Choose the right lady fingers. Choose ones that are dry and crisp. Soft ladyfingers absorb too fast and collapse.
• Use quality ingredients. Because there are so few ingredients and they are uncooked the quality really matters. It makes a difference for both taste and texture.
• Use a hand mixer! Hand mixers will make it so much easier and faster to whip the eggs but be sure not to over do it. Stir and fold gently to keep the air in the cream.
• Whip the whites properly. They should hold their shape and not flop over when you lift the whisk. You want the cream to have some kind of stability and not be too runny.
• Waiting is really the hardest part. Give it time in the fridge. Four hours minimum, overnight is best. It makes a noticeable difference.
• Use strong coffee!!