Classic tiramisu is a layered Italian dessert made with mascarpone cream, coffee-soaked savoiardi and a dusting of cocoa, and it is especially good for a celebration or when a chilled no-bake cake is wanted. Classic Italian tiramisu uses raw egg yolks, so the dessert keeps a very soft, creamy texture and needs time in the refrigerator before serving.
Mascarpone gives classic tiramisu its rich body, and whipped egg yolks with sugar create the light, pale, fluffy base of the cream. Coffee gives the savoiardi their traditional bitterness and aroma, while cocoa adds the final dry, slightly bitter layer that balances the sweetness. Assorted berries are optional and work as a fresh accent when serving.
The main thing to watch is the texture of the cream and the soaking of the biscuits. Beat the yolks with sugar until the mixture becomes light, fluffy and uniform, and if extra safety is preferred, beat the yolks over a water bath and remove the bowl from the heat immediately after whipping. Dip each savoiardi in coffee for only 2–3 seconds, because longer soaking makes the finished tiramisu too liquid.
The layering also matters for the final structure. Spread a little cream on the bottom of a fairly deep dish first, then arrange the first row of coffee-soaked savoiardi. Add about half of the cream, then make a second row of savoiardi laid crosswise to the first row, cover with the remaining cream, smooth it evenly and sift cocoa over the top.
The coffee soaking can be adjusted in the traditional way. A small amount of Marsala is traditionally added to the coffee for soaking, but amaretto or even cognac can also be used, and tiramisu can also be made without any alcohol. If there is concern about eating eggs without heat treatment, the yolk cream can be whipped over simmering water for greater safety.
Classic tiramisu needs resting time before serving. Cover the dish tightly with film or a lid and refrigerate for 3–4 hours so the dessert can infuse and set. Serve classic tiramisu chilled, and add assorted berries to taste if a brighter finish is wanted.
Classic tiramisu keeps for 2–3 days in the refrigerator at 2–4°C if covered with film or stored in a container with a lid. By the third day, the savoiardi become completely soft, so the dessert stays tasty but loses some of its layered texture. Freezing is possible for up to 1 month in an airtight container, and thawing should be done in the refrigerator for 6–8 hours.
Questions about this recipe
How long does this tiramisu take to make?
The active time for this tiramisu is 30 minutes. After assembly, the tiramisu needs at least 3 hours in the refrigerator so the cream can set properly.
Can I make tiramisu without raw egg yolks?
Yes, the yolks for this tiramisu can be whipped over a water bath for greater safety. Remove the bowl from the water bath immediately after whipping so the cream stays light.
What can I use instead of Marsala in tiramisu?
A small amount of amaretto or cognac can be used instead of Marsala in the coffee for soaking. Tiramisu also works without any alcohol at all.
How long should I soak savoiardi for tiramisu?
Soak each savoiardi for only 2–3 seconds in the coffee. Longer soaking makes the tiramisu too wet and too liquid.
How long does homemade tiramisu keep in the fridge?
Homemade tiramisu keeps for 2–3 days in the refrigerator at 2–4°C if covered well. By the third day, the savoiardi become fully soft, so the tiramisu loses some of its layered texture.
Can I freeze tiramisu?
Yes, tiramisu can be frozen for up to 1 month in an airtight container, preferably in portions. Thaw tiramisu in the refrigerator for 6–8 hours rather than at room temperature, or the cream may loosen.
LUPI COFFEE
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