Authentic Tiramisu
This Authentic Tiramisu is how the original Tiramisu was made. Made with eggs, mascarpone and no cream. This version is creamy and delicious. Even better the day after! It makes the perfect classic Italian dessert.
An Authentic Tiramisu Recipe is made with eggs and if you don’t want to use raw eggs (pasteurized) then this isn’t the Tiramisu Recipe for you. There is also no whipped cream or heavy cream in this recipe either. This Traditional Tiramisu Recipe can be made with no eggs.
Recipe Ingredients
- Ladyfingers – also known as Savoiardi
- Mascarpone cheese – room temperature
- Sugar – granulated sugar
- Eggs – separated – room temperature
- Coffee – cold strong coffee either American or espresso
- Cocoa – unsweetened dutch processed cocoa powder
For room temperature remove from the fridge 45-60 minutes before using.
Can I add alcohol to the dessert?
Yes you can add a little, I would suggest a tablespoon or two, such as marsala wine, amaretto, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla extract if you prefer will work. I would suggest adding it with the mascarpone.
How to make the perfect beaten egg whites
Make sure that your bowl and beaters are absolutely clean and dry. The bowl should be deep enough so that the beaters make contact with the egg whites. The best bowl to use is either a glass bowl or a stainless steel bowl. The egg whites should be room temperature.
Instructions to make an Authentic Italian Tiramisu Recipe
In a medium or large mixing bowl beat with a hand mixer or electric mixer with the whisk attachment the raw egg whites until stiff peaks form.
In a large bowl beat the raw egg yolks and sugar until creamy and light, add the mascarpone and beat to combine.
Gently fold the egg whites into the egg yolk mixture / mascarpone mixture until well combined.
Place the cold coffee in a large enough dish so that you can easily turn the ladyfinger cookies, be sure to just dip the cookies once in the coffee and do not let them sit in it or they will become too soggy.
On the bottom of the baking dish place a few tablespoons of cream on the bottom, top with the dipped cookies, then top the cookies with 1/2 to 1/3 of the mixture depending if you are making two or three layers, continue until the layers are done.
Cover the pan well with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with unsweetened cocoa powder.
Where did it originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.
There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
Is Tiramisu popular in Italy?
Apparently Tiramisu was named the most popular dessert in Italy and one of the most popular in the world. Of course Italian’s don’t make and eat just the Authentic or Traditional Tiramisu, they make many different variations. From a Lemon to Strawberry to even a Pistachio Tiramisu!
How to store it?
This Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
How to freeze Tiramisu
It is always best to freeze it the same day that you prepare it. Be sure to use a freezer safe container, make sure it is airtight as this will prevent condensation from ruining the dessert. It will keep for up to two weeks in the freezer. You must let it thaw in fridge and not at room temperature as the sudden change in temperature can also ruin it.
So if you are looking to try a real Authentic Tiramisu recipe then I hope you try this one. Let me know if you make it. Enjoy!
More Authentic Italian Desserts
Authentic Tiramisu
Ingredients
- 20 ladyfingers (more or less)
- 4 large eggs (room temperature) separated
- ½ cup granulated sugar
- 1¾ cups mascarpone cheese (room temperature)
- ½ cup cold strong coffee
EXTRAS
- 2-3 tablespoons unsweetened dutch processed cocoa
Instructions
- In a medium or large mixing bowl beat with a hand mixer or electric mixer with the whisk attachment the raw egg whites until stiff peaks form. Make sure the bowl and beaters are clean and completely dry.
- In a large bowl beat the egg yolks and sugar until creamy and light, about 3-5 minutes, add the mascarpone and beat to combine well.
- Gently fold the egg whites into the egg yolk / mascarpone mixture, until well combined.
- Place the cold coffee in a large enough dish so that you can easily turn the ladyfinger cookies, be sure to turn the cookies just once in the coffee and do not let them sit in it or they will become too soggy.
- On the bottom of the baking dish, (I used a 10×6 inch/25x16cm baking dish and I made 2 layers) place a few tablespoons of the mascarpone cream mixture on the bottom, top with the dipped cookies, then top the cookies with ½ to ⅓ of the mixture depending if you are making it two or three layers, continue until the layers are done.
- Cover the pan well with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa powder. Enjoy!
Hello! In your written recipe you call for a 10×16 pan but only 20 ladyfingers, 10 in each layer. I feel like that is not enough ladyfingers to make a solid ungapped layer in a 10×16 pan, and it seems like that is not the dimensions of the pan you use in the photos – should I scale up the recipe?
Hi Jamie, ladyfingers in Italy are probably bigger and the pan was that size. If you need more lady fingers because of the size then yes use more. Hope that helps. Let me know. Take care!
10×6**
Hi Rosemary, just checking before I make this, where the recipe says place a few tablespoons of cream on the bottom of the dish, does it mean cream or the mascarpone cream mixture? Many thanks, Judy
Hi Judy, yes it’s the mascarpone cream mixture. I added that in the instructions. Have a great Sunday! Take care.
Hello! Are these the hard or soft ladyfingers?
Hi Austin, I usually get this brand Vicenzovo and I would say half and half, they are a bit crunchy but they hold the liquid well. Hope that helps. Take care!