Edible Garden

Simple, Delicious, Everyday Recipes

You are here: Home / No-Bake Recipes / Tiramisu Recipe – How to Make Tiramisu – The Classic Italian Dessert

Tiramisu Recipe – How to Make Tiramisu – The Classic Italian Dessert

49 Comments

There are some dishes that I roll around in my head, itching to make but never do. It’s a weird thing, I know. Tiramisu was one of them. For the longest time, I told myself I’d make them if I could get good ladyfingers in Singapore. The truth is, I never went out and tried to get them. Turns out they are quite easily available in Cold Storage.

Classic Tiramisu Recipe

Also turns out that I didn’t need to make the tiramisu myself. I have this friend, Darshini. She made bread upma for me eons ago when we both lived in Hyderabad. Then she moved cities, I moved cities, and after a few years of just staying in touch over pings and emails, the stars aligned magically and she landed in Singapore.

Classic Tiramisu Recipe

She also happened to turn up for dinner with the most delicious tiramisu ever! I saved some for the next day just for pics before TH and I attacked it.

Classic tiramisu is not that hard to make at all. In fact, Darsh managed to whip this up with very basic kitchen tools and it still turned out fab so this is really not a fussy recipe at all.

Note: Classic tiramisu contains raw eggs so try to get the freshest egg you can lay your hands on. If you are not comfortable with this or you are pregnant, then this recipe is not for you. Please don’t ask me for a substitute! Mascarpone cheese is another essential ingredient and I am really not sure if a substitute will work for that either.

For other easy dessert recipes, check out my eggless Oreo cheesecake recipe, this homemade chocolate ice-cream recipe, and my 5-minute mug cake recipe.

Classic Tiramisu Recipe

Preparation time: 30 minutes
Serves 4-6

Ingredients:
1 tsp of instant coffee powder
1/2 cup of hot water
2 tbsp of icing sugar or powdered sugar
2 egg yolks
1 egg white
2-3 tbsp of cocoa powder
250gm of mascarpone cheese
About 15 ladyfinger biscuits

How to Assemble the Tiramisu:

1. Mix the instant coffee powder with the hot water and beat lightly for a minute with a spoon. Set aside to cool to room temperature.

2. Add the icing sugar (or powdered sugar) to the egg yolks and beat well with a fork. Add the cheese and beat well again. If you have an electric beater, use that.

3. Whip egg white until stiff. You can use your electric beater (use a clean dry one) or just your fork or whip which will take much longer. Fold this gently into the cheese-yolk mixture.

4. Dip the ladyfingers in the coffee and layer them at the bottom of a square cake tin. Sprinkle cocoa powder over this generously.

5. Layer half the egg-cheese mixture over the biscuit layer. You can add some berries at this time if you wish. On top of the mixture, layer biscuits (dipped in coffee) once more and top off with some more cocoa powder and the rest of the cheese-yolk mixture.

6. Freeze overnight or at least 8 hours. Once it has set, sprinkle more cocoa powder or powdered sugar on top and serve chilled.

Notes:

– the ladyfingers get soft very quickly so dip in coffee and layer immediately, don’t linger.
– you can spike the coffee with rum or cognac, or (and I want to try this myself) use Kahlua to dip the biscuits
– it may be a good idea to move the tiramisu to the refrigerator for an hour or so before serving but getting clean pieces will be tougher

Share This Recipe
18

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi,

    I think those who can't find lady finger biscuits can substitute with sponge cake, have seen lot of tiramisu recipes using sponge cake!

    Reply

  2. HI nagalakshmi,

    I am from India, South side and we dnt get here mascarpone cheese or the laydyfinger biscuit,
    Can you tell me what I can use in replacement, Cheese cream can go instead of the mascarpone cheease? and what about the biscuit?

    Reply

  4. I there any replacement for mascarpone cheese and ladyfingers biscuits, as it is not available. In place of mascarpone cheese can I use normally cheese?

    Reply

  6. hey.. amazing recipe.. never thought its so easy to make tiramisu.. ya.. the tougher part is finding the ingredients.. 🙂
    "and finally i made tiramisu".. that was the expression i had after i made it..it was the eggless version..

    amazing recipe.. 🙂 and it was fast and disasters were less since it was a no bake recipe 😉

    keep cooking 🙂

    al the best

    Reply

  7. Looks Yum.
    I been looking around for ladyfingers….checked out in Cold Storage as well…..was unable to find them.
    May i ask where you picked it up from….

    Thank you.

    Reply

  11. Nags, I made this tiramisu exactly as mentioned the same day and it came out really well, thanks for the recipe. Again I made it last evening for serving today, I had doubled the quantity and now I feel that the sweetness is very less. It maybe because I used leveled tablespoons of sugar and not heaped?? What now? I was thinking of dusting icing sugar on top, will that help? Or you have any better suggestion?

    Congrats on your 5 years!

    Reply

    • yeah the sugar level was on the lower side when my friend made it too but it felt just right to us. dust generously with powdered sugar, that seems to be the best option!

      Reply

  12. Hi Nags,

    This is a great recipe and almost similar to the one I made in dubai..in answer to whether you can make it without mascarpone cheese, you sure can, coz i did..and it was yummilicious! (That's just a word I invented btw!!). I substituted it with Philadelphia cream cheese and got really good results. In fact, i think I'll make a tiramisu sometime next week. Do keep checking my blog!

    Neets

    Reply

  18. Entirely understand when you say you have some recipes in mind, but never try them out, same case with me and Tiramisu! I recently saw a documentary on Italian food, where making Tiramisu was explained, and the process is just as you described above, simple enough to try at home. Now I too should put my laziness aside try to make this 🙂

    Reply

  24. fabulous receipe..i tried your eggless chesscake and it was a big hit!! thanks a ton!!

    one question – you said to freeze the tiramasu..do u mean in the ice making section? asking only because you said to move to refrigerator before serving..just want to make sure..thanks for clarifying..

    Reply

  29. I have been making Eggless Tiramisu for many years now. I adapted it from Michelle Scicolone's " 1000 Italian Recipes ".
    Whip up 1 cup of cold heavy cream. In a separate bowl, mix sugar and mascarpone cheese. Fold in the whipped cream into the cheese mixture. Do not over mix. The final mix will be light and fluffy. This can be spread onto the soaked ladyfingers.
    I made it for my in-laws who thought this was the best thing they ever ate.

    Reply

  32. I love tiramisu even if it contains raw eggs! Yours looks absolutely yummy!!

    FYI there is always the option of using pasteurised eggs which should give you the same result. Have also come across recipes for eggless versions which still look as delicious – one of the many items on my 'recipes to try' list 😀

    Reply

  36. Yaay, I am the first one to comment! Interesting recipe, even I am having this in mind for the past few weeks, but never really got to work on it. Will definitely give it a try soon. A friend of mine makes it frequently, it comes out quite nice for her, but once it had become watery, and that's one thing that discouraged me from trying it. Any specific tips to avoid this?

    Reply
Open

Close