Travel to the heart of Italy without leaving your kitchen with Venchi's Classic Tiramisu recipe, featuring layers of coffee-dipped ladyfingers with fluffy mascarpone cream. Each spoonful delivers lightness from the whipped mascarpone and a rich chocolate flavor from the generous doses of cocoa powder.
28 ladyfinger biscuits
4 eggs, separated
1 cup white sugar
16 ounces mascarpone
1 cup strong coffee
1 teaspoon vanilla extract
¼ cup cocoa powder (both for each layer and for the final dusting)
Stir the coffee and cocoa powder in a bowl until combined and set aside.
Put the egg yolks into one bowl and the egg whites in another.
Use an electric mixer to whisk the egg whites while slowly adding half the sugar. You can stop whisking once stiff peaks have formed, then set aside.
Next, start to beat the egg yolks and slowly add the remainder of the sugar. It's ready when the mixture is fluffy and pale yellow.
To the egg yolk mixture, stir in the mascarpone and vanilla extract until the ingredients are well combined.
Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to overmix so you don't lose the air in the egg whites.
Dip each side of the ladyfinger into the coffee, making sure to work quickly. Then, place the ladyfingers into a single layer in a baking tray.
Pour about half the mascarpone mixture on top of the ladyfingers, smoothing the cream into an even layer. Then, place another layer of espresso-dipped ladyfingers on top of the mascarpone layer. Finish off with the remaining mascarpone and use a spatula to smooth it out.
Before serving, generously dust the tiramisu with cocoa powder.
How long should tiramisu chill before serving? For best results, we recommend keeping tiramisu in the fridge overnight, or at least 4 hours. It's a long wait, but this is not something that you can take shortcuts on, or you'll end up with a liquid mess.
Tiramisu can be kept in the refrigerator for up to three days. It should never be left out: once served, leftovers should be immediately refrigerated.
Calories: 525kcal (per 1 serving)
Protein: 9g
Fat: 38g
Carbohydrates: 33g
Sugar: 11g
Discover our special tips for taking your homemade tiramisu to the next level.
Use quality ingredients: our recipe uses raw eggs, so we recommend organic, fresh eggs that will be safe to eat and make your tiramisu fluffy in texture.
Use strong coffee: coffee is the big, bold flavor in tiramisu, so make sure it's strong. You can use espresso shots or quality instant coffee.
Below, we answer some frequently asked questions about making tiramisu.
What not to do when making tiramisu? Don't soak the ladyfinger biscuits in the coffee because they'll become soggy quickly. Instead, dip one side in the coffee and immediately turn over to the other side, then take them out. Working quickly will gift you lightly crispy ladyfingers that are a perfect match for the creamy mascarpone.
What can you use instead of ladyfingers in tiramisu? The classic tiramisu recipe calls for ladyfingers, and they truly are irreplaceable. If you can't find them, the next best alternative is cut-up sponge cake. You could also try layering digestive biscuits or graham crackers, but they won't give the same softness as the ladyfingers.
Should eggs be cold or room temperature for tiramisu? It's better to use room-temperature eggs and mascarpone to help create a smoother texture. It won't be a catastrophe if you don't; these are slight details.
Tiramisu is one of the most beloved Italian desserts, perfect for Spring gatherings. Coffee-based treats are also especially popular during Father’s Day: check out Venchi’s Father's Day desserts recipes!
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