Easy Tiramisu: Classic Italian Dessert Made Simple
In my Italian family, Christmas isn't just about the presents or the lights—it's about the food. One dessert that always makes its way to our Christmas table is tiramisu. Making tiramisu during the holidays feels special. There’s something about layering the mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa powder, all while the kitchen fills with the rich aroma of coffee. The best part? It’s made ahead of time, giving you one less thing to worry about on Christmas Day.
Serves
10
Prep time
30 minutes
Cooking time
120 minutes
Ingredients
- 5 eggs, yolks and whites separated
- 200 g caster sugar
- 1 teaspoon vanilla extract
- 450 g mascarpone
- 2 cups black coffee, hot
- 2 tbsp Frangelico (optional)
- 50 lady fingers, pavesini or savoiardi biscuits (I used savoiardi)
- Cocoa powder, for dusting
Tips for making the perfect Tiramisu
The secret to achieving a rich yet airy tiramisu lies in whipping the egg whites until fluffy, then gently folding them into the creamy mixture of sugar, yolks, and mascarpone.
When it comes to layering, keep it simple:
- Quickly dunk the biscuits in your coffee-Frangelico mix.
- Line the base of your dish with the soaked biscuits.
- Spread half of the mascarpone cream on top.
- Repeat the process to create a second layer!
Make sure to keep the dunking short—just 2 seconds per biscuit. Any longer, and they’ll fall apart in your hands!
Directions
- Using an electric beater, beat the egg yolks and sugar on medium-high speed for 10 minutes until they turn pale and thick.
- Add vanilla extract and mascarpone, then beat until just smooth.
- Beat the egg whites on high speed for 3 minutes until stiff and foamy.
- Gently fold half the cream mixture into the egg whites until combined. Add the remaining mixture and fold until everything is mixed in.
- Mix coffee and liquor in a shallow dish. Quickly dip biscuits (2 seconds max) and line the base of your dish. (I waited till coffee had cooled down first before dipping in biscuits)
- Spread half the cream over the biscuits. Add another layer of dipped biscuits, then top with the remaining cream mixture.
- Cover and refrigerate for at least 2 hours, preferably overnight. Dust with cocoa powder before serving, Enjoy!
Tips for making the perfect Tiramisu
The secret to achieving a rich yet airy tiramisu lies in whipping the egg whites until fluffy, then gently folding them into the creamy mixture of sugar, yolks, and mascarpone.
When it comes to layering, keep it simple:
- Quickly dunk the biscuits in your coffee-Frangelico mix.
- Line the base of your dish with the soaked biscuits.
- Spread half of the mascarpone cream on top.
- Repeat the process to create a second layer!
Make sure to keep the dunking short—just 2 seconds per biscuit. Any longer, and they’ll fall apart in your hands!
Directions
- Using an electric beater, beat the egg yolks and sugar on medium-high speed for 10 minutes until they turn pale and thick.
- Add vanilla extract and mascarpone, then beat until just smooth.
- Beat the egg whites on high speed for 3 minutes until stiff and foamy.
- Gently fold half the cream mixture into the egg whites until combined. Add the remaining mixture and fold until everything is mixed in.
- Mix coffee and liquor in a shallow dish. Quickly dip biscuits (2 seconds max) and line the base of your dish. (I waited till coffee had cooled down first before dipping in biscuits)
- Spread half the cream over the biscuits. Add another layer of dipped biscuits, then top with the remaining cream mixture.
- Cover and refrigerate for at least 2 hours, preferably overnight. Dust with cocoa powder before serving, Enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Dessert
Easy Entertaining
Birthdays
Dinner parties
Date night