How to Cook Classic Italian Tiramisu

This is your ultimate guide to making the Best Classic Italian Tiramisu. This dessert achieves the ideal balance of ladyfingers and mascarpone cream. It remains creamy yet light, letting the coffee flavor shine through without excessive sweetness. After countless trials,you'll perfect the flavor and texture. SSP will provide tips, tricks, and variations so you can tailor the recipe to your preferences.

Ingredients Needed for Tiramisu

Key Ingredients

• Mascarpone Cheese: Quality is crucial for tiramisu's success. Poor brands may become grainy. Many seek substitutes for mascarpone, but it delivers the signature flavor of classic tiramisu. If necessary, you may substitute full-fat ricotta or cream cheese, but the taste will differ.
• Eggs: Eggs are essential for authentic Italian tiramisu. They add creaminess, and whipped egg whites create fluffiness. You can use raw eggs (pasteurized) or cook them in a double boiler ("bain marie"). For an eggless mascarpone cream, refer to my Easy Chocolate Tiramisu, which uses only heavy cream.

• Sugar: Choose granulated or caster sugar.
• Ladyfingers (Savoiardi or Sponge Fingers): These oval-shaped biscuits, made from sponge cake, absorb liquid and become cake-like. If unavailable, they can be made at home.
• Coffee: Strong black coffee is crucial for soaking ladyfingers. You can use brewed coffee, French press, or instant coffee mixed with hot water. Aim for a coffee strength that matches your preference, generally twice as strong as usual.
• Cocoa Powder: Dust it over the tiramisu just before serving for added chocolate flavor.

Optional Ingredients

The optional ingredients include:

• Rum: For an alcohol-infused version, add up to ¼ cup of rum, split between the mascarpone cream and coffee soak.
• Salt: Enhances flavor.
• Vanilla: Adds aroma.

Make the Mascarpone Cream

The mascarpone cream is created in five steps:

Step 1: Whisk the mascarpone for 30-60 seconds until creamy. The temperature doesn’t significantly affect the outcome, so cold mascarpone is fine. Avoid overmixing, as it can split.

Step 2: Whisk egg yolks and sugar until the mixture becomes light and ribbony in texture. You can do this over a double boiler to prevent raw eggs.

Step 3: Combine the egg yolk mixture with whipped mascarpone. Add vanilla and salt; whisk on medium speed until just combined for 30-60 seconds. Avoid overmixing.

Step 4: In a separate bowl, whip egg whites or heavy cream until stiff peaks form.

Step 5: Gently fold the whipped egg whites or cream into the mascarpone mixture in 2-3 batches. Take care not to deflate the mixture, ensuring a fluffy and light mascarpone cream.

Assemble the Tiramisu

1. Dip the ladyfingers quickly into coffee. They absorb liquid quickly and will become soggy if soaked too long. My method is a quick dip on both sides, avoiding lingering in the coffee. If you prefer more absorption, dip them for 1-2 seconds on each side.
2. Arrange a layer of dipped ladyfingers in your serving dish. A 7x11" rectangular or 9" square dish works well for layering.
3. Spread half of the mascarpone cream on top of the ladyfingers, then repeat. Goals is to complete four layers: ladyfingers, mascarpone cream, ladyfingers, mascarpone cream.
4. For the top layer, you may either smooth the mascarpone cream into a flat surface or pipe dollops using a ½" round piping tip or French star tip.

Chill the Tiramisu

After assembling, cover and chill the tiramisu for at least 4 hours, preferably overnight. This step allows the cream to set and the ladyfingers to soften fully.

Dust with Cocoa Powder and Serve

When ready to serve, dust cocoa powder generously over the tiramisu using a sifter. Cut, serve, and enjoy!

Earlier SSP told about how to make refreshing cucumber lemonade recipe.