By Mandy 18 Comments
Tiramisu was invented in Treviso, very nearour apartment here in Italy. It only seemed fitting that I should order tiramisu at every establishment that offered it on their menu during my three month stint. Having concluded my Tiramisu tasting study , I feellike I amprepared to try to perfectthe ultimate, authentic Italian Tiramisu as my last little hurrah in our apartment before we leave for the US on Monday. Oh yeah, and because it's my birthday today. Which birthday,you ask? It rhymes with "dirty" and I feel old. But at least there's Tiramisu, right? This just so happens to be the BEST Tiramisu I have eaten in Italy (or anywhere for that matter).
Things to know about Tiramisu:
1.It is made with coffee, chocolate, ladyfingers, and mascarpone...shall I keep going?
2. Tiramisuis easy to make. Unlike my birthday cake last year...
3.The best, most authentic coffee to use while making Tiramisu is Italian caffe made in a Moka pot. We like Lavazza Qualita Rossathe best. (You could also brew regular coffee at double strength...just try and avoid instant espresso if possible. It's not very tasty.)
4.The name, Tiramisu, means "pick-me-up" in English. Most Americans seem to believe that is in reference to the coffee in the recipe, giving you a bit of a pick-me-up. However, I found it funny to hear that here in Italy, they take it to mean "pick-me-up" in reference to a guy picking up a girl. They believe Tiramisu has some aphrodisiac-like qualities. Either way, it's delicious and that's all I care about.
5. Authentic Italian Tiramisu is made with raw eggs. In America, due to fear of salmonella, Tiramisu is often made by tempering theegg yolks and substituting heavy whipping cream in place of the egg whites. My goal was to make the most authentic version of Tiramisu that I could while I am still in Italy and the ingredients are accessible and affordable. Also, because of all of the places that I have enjoyed Tiramisu, the besthas beenin Italy. Feel free to do as you wish, and of course, consume raw eggs at your own risk/discretion. If you would like to try a recipe that does not include raw eggs, I might recommend trying this one from Tyler Florence. I tend not to be too skiddish around raw eggs since I have eaten an un-quantifiable amount of cookie dough in my life, and I've never had any regrets or adverse reactions.
6. Tiramisu contains alcohol. Of course, this can be omitted and the dessert will still be spectacular. Oftentimes coffee-flavored liqueur is used. After reading several articles and recipes for Tiramisu, I decided to make mine with Marsala, an Italian dessert wine which in my opinion seems to be a more traditional Italian choice instead of rum or coffee-flavored liqueur. (I also happen to have some on hand most of the time for making Chicken Marsala or Cannoli with Ricotta-Mascarpone Cream.) Feel free to substitute whichever alcohol you would like in place of the Marsala, or leave it out altogether.
Authentic Italian Tiramisu
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Yield: Serves 8
Ingredients
Units Scale
- 6 egg yolks, at room temperature
- 4 egg whites
- ½ cup granulated sugar
- 2 cups (16-ounces) mascarpone
- 36-48 Savoiardi ladyfingers
- 1 ½ cups Italian coffee made in Moka pot, cooled
- 2 tablespoons Marsala
- ¼ cup cocoa powder
- 2 ounces dark or semi-sweet chocolate, shaved
Instructions
- Brew coffee and allow to cool to room temperature.
- In a large bowl, whisk egg yolks and ¼ cup of sugar until pale, doubled in volume, and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.
- Whisk in marscarpone a little bit at a time.
- In another large bowl, beat egg whites and remaining ¼ cup sugar until stiff, glossy peaks form.
- Fold egg whites into mascarpone mixture.
- Add 2 tablespoons Marsala to the coffee.
- Dip Savoiardi ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.
- Spread half of the mascarpone mixture on top of the ladyfingers.
- Top with another layer of dipped ladyfingers.
- Spread remaining mascarpone mixture evenly on top of ladyfingers.
- Refrigerate at least 8 hours before serving. (Overnight works well too.) This allows the filling to set and the ladyfingers to soften and absorb the coffee.
- Sprinkle with cocoa powder and chocolate shavings immediately before serving.
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Reader Interactions
Comments
Cristina
Hi Mandy, what a beautiful dessert!! It's one of my favorites! As you said, the best Tiramisu you can have is in Italy; on rare occasions I've eaten it in restaurants here in the States, and it's not the same!
I can't believe your time in Italy is coming to a close! I've loved reading about all your wonderful Italian experiences, and I look forward to continuing to read your posts when you're back at home! Wishing you safe travels!
Ciao! Cristina
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Bronwyn
This is definitely an "authentic" tiramisu recipe, well done. I see endless recipes for tiramisu which include cream, or no coffee, or cooked eggs, they can never possibly be as good. How lucky you are to have lived in Italy for a lengthy time, I hope to one day do the same.
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sarbsgirl
Looks absolutely amazing Mand!!
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Jaye Barnden
I have had the best Tiramisu in a little family owned café in Rome in 2007. We went there several times. I have ever since then tried to find the right recipe. I think I may have it now with yours. I cannot wait to make it. Thank you.
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crystal
it is specified for the yolks to be room temperature, but the whites...are they to be room temperature or chilled?
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Mandy
Either one should be okay if beating with an electric mixer, but I usually use room temperature.
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crystal
i figured it out, you can disregard my initial comment - i made it already, for a party....after i try it i'll comment how it was!
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Mary
How long is it good for after making it?
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Mandy
It is best served within a couple of days.
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Anya M.T.
Thanks for posting this recipe. I've been looking for a "real" Tiramisu. Actually I just made it and it is in the fridge now =))) Can't wait to try!
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Corri
What kind of Marsala wine do you use? Sweet or dry? I only have dry. Would this work?
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Mandy
I use sweet, so I'm not sure how dry would turn out.
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Corri
Okay, can I use a trifle bowl? Its 9x9, I guess I would have 3 layers.
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Lucille Hansen
Hi Mandy,
I was just in Italy myself and took a cooking class to learn how to make traditional tiramisu as a surprise for my boyfriend and as it turns out I lost the recipe in travel! So when I returned I found your recipe and gave it a whirl. It came out so so so much better than the one I made in Italy and everyone that tried it said it was the best tiramisu they've ever had! They only thing I did differently was substitute the Marsala for Amaretto. Thanks so much for posting this recipe, as I think it will become a staple for my dinner parties! :)
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Mandy
Wow, thank you!! So glad you enjoyed it!
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Mike
I made this for Xmas this year. Followed the recipe exactly (except I doubled the amount of Marsala and used Starbucks dark roast Coffee with double shot espresso). The tiramisu came out absolutely perfect. It was the best tiramisu I have ever had. Make sure to follow the steps exactly on whipping the egg yokes and egg whites to get the desired consistency. Fold in gently as indicated. If you rush it, the filling may be runny. I followed your steps exactly, including a very quick dip of the ladyfingers. The consistency was perfect after cooling in the fridge. Thank you for sharing the recipe!
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Mandy
I’m so glad you enjoyed it, Mike! Thank you for sharing!
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