Tiramisu is a classic Italian no-bake dessert that needs no introduction. If someone has a favorite dessert, it’s probably tiramisu (at least among my friends!). It’s silky, creamy, and decadent with a perfectly balanced flavor. It’s the perfect dessert for any occasion that will bring joy to your soul.
I’ve been making tiramisu at home for over a decade. During that time, I tried various versions and different ingredient proportions, and I have sampled tiramisu in Italy countless times. Here, I’m sharing the best of the best.
What are the ingredients in tiramisu?
Tiramisu is a simple dessert made with just a few ingredients: eggs, mascarpone cheese, sugar, savoiardi cookies, coffee, and optionally, alcohol. Authentic tiramisu is made with fresh eggs, including both the yolks and the whites. No whipping cream is involved. The combination of eggs, mascarpone, and coffee creates an unparalleled flavor that defines tiramisu.
Can you make tiramisu without eggs?
More importantly, why would you want to? Are you afraid of consuming raw eggs? The main hazard of raw eggs is the slight possibility of containing Salmonella bacteria, which can be eliminated by pasteurizing the eggs or heating them to a specific temperature. If pasteurized eggs are available for purchase in your area, buy those. If not, you can pasteurize them at home to ensure they are safe to eat. There are only two downsides: doing so will significantly increase the preparation time for an otherwise quick dessert, and you will need a reliable thermometer. I included this optional step in the recipe.
You can definitely find many eggless tiramisu recipes that substitute eggs with whipping cream. My personal opinion? If there are no eggs, it’s not really tiramisu. Of course, you can remove the eggs and substitute the mascarpone with cream cheese or yogurt and the savoiardi cookies with graham crackers, and… You will end up with something that does not taste like tiramisù at all. The simpler the recipe, especially if it’s no-bake, the more noticeable the flavor change with every swapped ingredient. So my strongest recommendation is to try tiramisu as it should be. Trust me; you won’t be disappointed.
What type of alcohol is best for tiramisu?
Tiramisu is traditionally made with Marsala, a sweet fortified wine. However, outside of Italy, it can be difficult to find and expensive. Therefore, you can substitute it with more widely available options, such as dark rum, brandy, or coffee liqueur. Marsala has a subtle flavor, so I actually prefer dark rum because I love the extra bite and deeper flavor. You can also skip the alcohol altogether if you prefer.
Ways to serve tiramisu
One option is to layer the tiramisu in a large, shallow bowl and serve it with a spoon. You can also use a springform pan or a cake ring, then cut the tiramisu into pieces like a cake. Even after refrigerating, tiramisu stays soft and creamy, so my favorite method is to layer this dessert into individual glass cups. They look great, and you don’t have to go through the extra step of removing a cake ring or cutting. Just grab a glass from the refrigerator and enjoy!
Video Instructions
Classic Italian Tiramisu
Tiramisu is a classic Italian no-bake dessert that will bring joy to your soul. It’s silky, creamy, and decadent with a perfectly balanced flavor. It’s the perfect dessert for any occasion.
- Prep Time15 min
- Rest / Chill Time8 hr
- Yield4 serv.
Ingredients
- 3 egg yolks
- 2 egg whites
- 60 g | 2.1 oz sugar (divided 40 g | 1.4 oz + 20 g | 0.7 oz)
- 250 g | 8.8 oz mascarpone cheese
- ~12 savoiardi (ladyfinger) cookies
- 120 g | 4.2 oz strong black coffee (preferably espresso)
- 30 g | 1 oz dark rum or Marsala wine
- 2 tsp cocoa powder
Directions
Separate the egg whites from the yolks into two bowls while the eggs are still cold. If you will be using the eggs raw, let them sit at room temperature for about 30 minutes. If you are pasteurizing the eggs yourself, proceed straight to the next step.
If using raw eggs: Add 40 g | 1.4 oz of sugar to the egg yolks and beat with an electric mixer until the mixture is fluffy and light in color.
If pasteurizing eggs: Add 40 g | 1.4 oz of sugar to the egg yolks. Bring a saucepan of water to a boil, then reduce the heat to medium to keep the water steaming without boiling vigorously. Place a bowl containing the egg yolks and sugar on top of the saucepan, ensuring that the bottom of the bowl does not touch the water. Heat the mixture, stirring constantly with a silicone spatula or spoon. Do not whisk or whip. Scrape the sides to ensure the sugar fully dissolves and the eggs heat evenly. When the temperature reaches 62°C | 144°F, start the timer. To pasteurize the egg yolks, maintain a temperature above 62°C | 144°F for 5 minutes, but don’t let the temperature exceed 70°C | 158°F. When the timer goes off, remove the egg yolks from the heat and cool them down to room temperature. Only after they have cooled, beat them with an electric mixer until they are fluffy and light in color.
Add the room temperature mascarpone cheese and beat until the mixture is smooth.
Wash the beaters very well so that no fat gets into the egg whites.
If using raw eggs: Start beating the egg whites on a slow speed. When they become foamy and opaque, add 20 grams of sugar and continue beating until stiff peaks form. The texture should remain even; be careful not to overbeat.
If pasteurizing eggs: Add 20 g | 0.7 oz of sugar to the egg whites, then use the same pasteurization method as for the yolks, only keep the temperature between 56°C | 133°F and 60°C | 140°F for 5 minutes. When the time is up, start beating the egg whites immediately. It will take them a bit longer to reach the desired consistency than it would with fresh, room temperature egg whites, so don’t panic and keep beating.
Gently fold the egg whites into the egg yolk and mascarpone cream mixture in two portions. Mix carefully, stirring from the bottom up.
Pour black coffee into a wide bowl and add rum. Mix to combine.
Dip both sides of the savoiardi cookies into the coffee for 1-2 seconds. The cookies should be fully soaked and slightly softened, but still keep their shape.
Line the bottom of glass cups with the soaked cookies. You may need to cut or break the cookies to fit your containers.
Divide half of the cream between all of the cups and spread it on top of the cookies.
Repeat the soaking and layering process one more time, finishing with the remaining cream. You can either decorate the tops or simply smooth them with a spatula.
Dust the tops with unsweetened cocoa powder.
Refrigerate the layered tiramisu for 8 hours before serving.
Extra tips for success
- Although eggs separate more easily when they're cold, you need to let them reach room temperature for proper whipping.
- It’s important to ensure that no fat gets into the egg whites because you won't be able to beat them to the proper consistency otherwise.
- Beating egg whites on a lower speed ensures an even texture by incorporating smaller air bubbles.
- You will have one leftover egg white. Pour it into a container, mark the date, and freeze it. You can use it later for meringues or any recipe that requires egg whites.
- While in the refrigerator, the tiramisu layers soak through and develop flavor. It will slightly thicken but not set or harden; it will stay creamy and pleasantly soft, so it can be enjoyed straight from the refrigerator.
- I use 200-ml glass cups and fill them all the way to the top. This dessert is rich and filling, so I don't recommend making larger portions, but it's ultimately up to you.
- If you prefer to layer tiramisu in a single dish, use a container with a volume of about 1 liter for this amount. A wide, shallow container is best.
How to store tiramisu
You can store tiramisu in the refrigerator for 2 days. It just keeps getting better over time. Make sure you cover it well or put it in an airtight container so it doesn’t dry up.
