Get ready for the ultimate guide to making the Best Classic Italian Tiramisu. This Tiramisu strikes the perfect balance with just the right amount of sweetness to let that coffee flavor really shine through. After lots of experimenting, I’ve nailed down the recipe to perfection, and I’m here to share all the tips and tricks with you, along with some fun variations to customize it to your liking.
Best Classic Italian Tiramisu
Ingredients
**Mascarpone Cream:**
- 16 oz Mascarpone cheese 450g, chilled
- 4 egg yolks
- ¾ cup sugar 165g (if using egg whites, divide into 2 portions)
- 1 tsp vanilla extract
- Pinch of salt
- 1 ½ cup heavy cream 360g OR 4 egg whites
**Assembly:**
- Approximately 30 ladyfingers
- 1 ½ cups strong black coffee
- 2 tbsp cocoa powder for dusting
Instructions
**Mascarpone Cream Option 1: Using heavy cream (recommended)**
- Whip the mascarpone cheese on medium speed until creamy, then set it aside.
- In a heat-proof bowl, combine the egg yolks and sugar. Place the bowl over a saucepan with simmering water, ensuring the water doesn’t touch the bottom of the bowl. Whisk for exactly 2 minutes, then remove from heat.
- Pour the egg yolk and sugar mixture into the mascarpone cheese. Add salt and vanilla, then gently whisk until just combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gradually fold the whipped cream into the mascarpone mixture in 2-3 additions, being careful not to deflate the mixture.
**Mascarpone Cream Option 2: Using egg whites**
- Follow the same steps as above for whipping the mascarpone cheese and combining the egg yolks and sugar.
- In a clean, heat-proof bowl, combine the egg whites and remaining sugar. Place the bowl over simmering water and whisk until the mixture reaches 160°F and forms stiff, glossy peaks.
- Fold the meringue into the mascarpone mixture gently, maintaining the airiness.
**Assembly and Serving:**
- Pour the coffee into a wide bowl. Quickly dip each ladyfinger into the coffee for about 1-2 seconds per side, then arrange a layer of soaked ladyfingers in the bottom of a 7×11″ rectangular dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of soaked ladyfingers, then finish with the remaining mascarpone cream. You can also pipe the cream in dollops.
- Cover and refrigerate for at least 4 hours, or overnight.
- When ready to serve, dust the cocoa powder evenly over the tiramisu, slice, and enjoy!
Notes
- This recipe ensures eggs are not used raw. However, if you have pasteurized eggs and prefer to cut down the time, you can skip the double boiler step and whisk everything at room temperature.
- If using egg whites instead of heavy cream, make sure your bowl and whisk attachments are clean, as any impurities can affect the ability to whip up the egg whites.