How to Make Tiramisu
This Best Tiramisu Recipe is made with layers of espresso-soaked ladyfingers and a rich, creamy Amaretto spiked custard. combine to make a spectacular no-bake dessert. The perfect way to end an Italian-themed meal, or any meal as a matter of fact.
As a bonus, this not quite Classic Tiramisu Recipe uses a custard made with cooked eggs instead of raw eggs. This ensures no chance of a food-borne illness that is always a risk when eating uncooked eggs.
Why Make this Tiramisu Recipe
- It’s made in a 9 x 13 pan and makes enough for almost any dinner party!
- There are no raw eggs in the recipe making it safe for everyone to try.
- It’s made with hard ladyfingers, also known as Biscotti Savoidardi, which are a lot easier to find than the soft, sponge cake-like variety.
- It’s rich, creamy and tastes amazing!!
Frequently Asked Questions
What is Tiramisu?
Tiramisù or Tirami Sù is the Italian phrase for “carry me up” or “pick me up.” It is thought that the implied phrase is carry me up to heaven or pick me up to heaven since this dessert is so heavenly.
Traditional tiramisù is made with ladyfingers (or sponge cake) dipped in a coffee Marsala wine mixture. The ladyfingers are topped with mascarpone, then chocolate.
What is in Tiramisu?
Tiramisu ingredients vary depending on the recipe. Ladyfingers or sponge cake, coffee, mascarpone cream, and chocolate are a must. Typically, the coffee is enhanced by some alcohol such as Marsala or liqueurs.
The mascarpone cream often is spiked with liqueurs like Amaretto or Kahlua, and the topping can be cocoa powder or grated dark chocolate.
Is it safe to include raw eggs in Tiramisu?
If you’re cooking for small children, anyone elderly, pregnant women., or someone with a compromised immune system, it’s best not to offer them any dish containing raw eggs. There is a very slight chance of a food-borne illness called salmonella, and the bacteria causing it is occasionally found in raw eggs.
It’s not worth the risk of food poisoning for those groups mentioned as they could have a more severe reaction to the bacterial infection.
How to Make Tiramisu
The process for most tiramisu recipes is similar. The type of ladyfingers used, the custard recipe, and the dipping mixture can all vary depending on the recipe.
- Make custard.
- Make coffee dipping liquid.
- Dip ladyfingers into the coffee mixture very briefly.
- Arrange on the bottom of a 9 x 13 dish.
- Cover with half the custard.
- Repeat layers.
- Dust with cocoa powder before serving.
Tips for Making Tiramisu
- When you’re making the custard, the goal is to heat the eggs hot enough to kill any potential bacteria. But you don’t want the eggs to scramble.
- Using a double boiler (either a set of two pans, one that inserts into the other, or a bowl set over a bowl of simmering water) helps to heat the egg mixture without scrambling. Whisking constantly will prevent little bits of egg yolk from cooking.
- PRO-Tip: Anytime you need to whip cream, place your bowl in the freezer for at least 10 minutes. Whipping in a chilled bowl will help stablize the whipped cream, making it less suseptible to separating.
- I used the harder, Savoiardi, ladyfinger. You can use the softer, sponge cake ladyfingers, too.
- Briefly dip the ladyfingers into the coffee mixture. The ladyfingers should not be drenched as the goal is to have them absorb some of the custard’s moisture. If you let them get soggy, they’ll fall apart.
- Use the count of one-one thousand if you’re worried you won’t dip for the proper amount of time.
- Make sure to refrigerate at least 4 hours, and preferably 8 hours, before serving. I made this the day before we had company over for dessert.
- Egg yolks – Save your whites to make meringue cookies or a pavlova.
- Sugar – Regular granulated sugar
- Amaretto – An Italian, almond-flavored liqueur
- Mascarpone cheese – Make sure to have it at room temperature so it’s easier to incorporate.
- Heavy cream – Should be at least 36% butterfat.
- Powdered sugar – sifted.
- Coffee – Strong coffee is best.
- Semisweet chocolate – Bittersweet can be used, too.
- Cocoa powder – Regular or Dutch-process. The latter will make a darker topping.
- Kahlua – A Mexican, coffee-flavored liqueur.
- Vanilla extract – Use real vanilla extract, not imitation.
- Hard ladyfingers, Biscotti Savoiardi – 2 packages or about 48 are needed for this recipe. May use soft, sponge cake ladyfingers, instead.
More Tasty Tiramisu Desserts
- Tiramisu Dip from Rachel Cooks
- Berry Tiramisu
- Tiramisu Cheesecake
- Chocolate Tiramisu
- Tiramisu for Two
- More of the Best Dessert Recipes
- 9 egg yolks
- 1/2 cupsugar
- 1/3 cup Amaretto
- 16 ounces mascarpone cheese, at room temperature
- 2 1/4 cups heavy cream
- 2 tablespoons powdered sugar, sifted
- 2 cups coffee
- 1 ounce semisweet chocolate
- 1/3 cup cocoa powder, plus more for dusting
- 1/4 cup Kahlua
- 1 teaspoon vanilla extract
- 48 hard ladyfingers, Biscotti Savoiardi (2 packages)
- Make a double boiler by placing a heat-proof bowl over a bowl of simmering water. Make sure the bottom of the bowl is above the water level. Or set up a double boiler if you own this type of pan.
- Add the egg yolks and sugar into the bowl and whisk together. Add the amaretto and continue whisking over the heat until the mixture doubles in volume. This could take up to 10 minutes.
- Remove from heat and add spoonfuls of the mascarpone, mixing and spooning until it's all incorporated. Set aside.
- In a chilled bowl, whip the heavy cream and powdered sugar with a hand mixer until it forms soft peaks. Fold into the mascarpone mixture gently until well combined.
- In a small saucepan, combine the hot coffee, chocolate, and cocoa. Whisk until the chocolate melts and the mixture is combined.
- Then stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.
- Quickly dip each ladyfinger into the coffee mixture and place them in a single layer on the bottom of a 9x13-inch baking dish.
- Spread half of the mascarpone cream mixture on top of the ladyfingers, and smooth the top with a spatula.
- Repeat with a second layer of coffee-dipped ladyfingers, then top with the remaining mascarpone cream.
- Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
Adapted from Baker by Nature.
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Amount Per Serving: Calories: 296Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 169mgSodium: 126mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 5g
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