Recipe · Dessert
Tiramisù – the classic Italian dessert
Tiramisù is a dessert of Mascarpone cream, ladyfingers soaked in espresso and cocoa. It is mixed in 30 minutes but has to set in the refrigerator for at least 6 hours. The classic recipe uses raw egg yolk – you will find a safe alternative below.
Preparation
- Brew the espresso and let it cool completely in a shallow dish. Have a small baking dish (approx. 20 x 25 cm) ready.
- Classic: Beat the egg yolks and sugar with a hand mixer for 4–5 minutes until pale and creamy. Safer: Stir the egg yolks and sugar constantly over a hot (not boiling) water bath until the mixture reaches about 70 °C and is thick, then whisk until cold (zabaione).
- Let the egg yolk mixture cool. Stir the Mascarpone smooth in a bowl and fold in the egg yolk mixture spoon by spoon until a homogeneous cream forms.
- Briefly dip the Savoiardi in the espresso one after another (only 1–2 seconds per side) and arrange them tightly in the dish until the base is covered.
- Spread half of the cream evenly over the top. Then dip a second layer of ladyfingers and place it on top.
- Spread the remaining cream on top and smooth it. Cover and let it set in the refrigerator for at least 6 hours, better overnight.
- Shortly before serving, dust the cocoa powder through a fine sieve evenly over the surface. Cut into pieces and serve well chilled.
- Raw eggs: The classic recipe contains raw egg yolk. This is not recommended for pregnant women, small children, seniors and people with weakened immune systems. In that case, use pasteurized egg yolk or a pasteurized egg product, or heat the eggs to about 70 °C in a water bath as described above. In any case, use fresh eggs and keep the cold chain intact.
- Do not soak: Dip the ladyfingers only briefly. They still draw moisture from the cream during chilling.
- Mascarpone cold: Worked cold, the cream stays stable. Stirring too long or too hard can make it turn grainy.
- Shelf life: Keep covered in the refrigerator for 2 days at most. Do not leave this dessert standing at room temperature for long.
Useful extras
If something is missing for the recipe: Ad: The Amazon links are affiliate links. They lead to search results, not to a specific offer.
Moka espresso maker
For strong espresso without a machine. Choose the size to match the quantity.
Italian espresso beans
For the espresso, freshly ground for the Moka.
Frequently asked questions
Can I make Tiramisù without raw eggs?
Yes. Use pasteurized egg yolk or egg product, or the zabaione method over a water bath to about 70 °C. The taste stays very similar.
How long does Tiramisù need to set?
At least 6 hours; overnight in the refrigerator is ideal. Then the cream is firm and the ladyfingers are evenly soaked through.
Can I make Tiramisù without alcohol?
Yes, the basic recipe works without it. Marsala or amaretto are optional and belong only in desserts for adults.
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