Authentic Tiramisu Recipes

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TIRAMISU - AUTHENTIC RECIPE!



Tiramisu - Authentic Recipe! image

The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!

Provided by Emily Kemp

Categories     Dessert

Time 25m

Number Of Ingredients 9

2 cups mascarpone ((500g))
24 (roughly) Savoiardi biscuits ((lady fingers))
1 cup strong brewed coffee ((230ml))
3 tablespoons dark chocolate (grated)
4 egg yolks (at room temperature)
3 egg whites (at room temperature)
6 tablespoons sugar
4 tablespoons coffee liqueur ((optional))
1 tablespoon cocoa powder

Steps:

  • Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick.
  • Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
  • Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
  • Add the mascarpone to the egg yolk mixture and mix together until smooth and creamy.
  • Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
  • Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
  • Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
  • Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
  • Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

Nutrition Facts : Calories 470 kcal, Carbohydrate 26 g, Protein 8 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 187 mg, Sodium 78 mg, Sugar 15 g, ServingSize 1 serving

AUTHENTIC TIRAMISU



Authentic Tiramisu image

On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 8

½ cup white sugar
3 eggs, separated
2 tablespoons brandy
2 cups brewed espresso, cooled, divided
2 (8 ounce) packages mascarpone cheese
1 pinch white sugar
30 ladyfingers (such as Savoiardi®)
3 tablespoons unsweetened cocoa powder

Steps:

  • Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
  • Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
  • Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
  • Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

Nutrition Facts : Calories 324 calories, Carbohydrate 25.7 g, Cholesterol 154.5 mg, Fat 21.6 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 10.9 g, Sodium 84.1 mg, Sugar 8.5 g

CLASSIC TIRAMISù



Classic Tiramisù image

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Provided by Alison Roman

Categories     dinner, lunch, weekday, custards and puddings, dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

Steps:

  • Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
  • In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  • Combine espresso and rum in a shallow bowl and set aside.
  • Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
  • Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
  • Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
  • Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams

TIRAMISU



Tiramisu image

For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Steps:

  • In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
  • In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
  • Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
  • Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
  • Before serving, sprinkle with chocolate shavings.

TRADITIONAL ITALIAN TIRAMISU



Traditional Italian Tiramisu image

I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!

Provided by ItalianMomof2

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb mascarpone cheese
3 tablespoons Frangelico (any type of hazelnut liquor will do)
1/4 cup granulated sugar
1 cup heavy whipping cream
24 italian ladyfingers (Savoiardi)
1 cup espresso (room temperature)
2/3 cup bittersweet chocolate, shaved into small pieces

Steps:

  • In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
  • In a separate bowl whip the whipping cream till soft peaks form.
  • Gently fold mascarpone mixture into the whip cream.
  • In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
  • Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
  • Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
  • Sprinkle 1/2 of the shaved chocolate over the top.
  • Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
  • Drizzle the remaining espresso over the ladyfingers.
  • Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
  • Sprinkle the remaining shaved chocolate on top.
  • Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
  • Enjoy!

Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5

CLASSIC TIRAMISU



Classic Tiramisu image

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.

Provided by Carol

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 8

6 egg yolks
1 ¼ cups white sugar
1 ¼ cups mascarpone cheese
1 ¾ cups heavy whipping cream
2 (12 ounce) packages ladyfingers
⅓ cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

Steps:

  • Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  • Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  • Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
  • To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g

AUTHENTIC TIRAMISU



Authentic Tiramisu image

Recipe given to my husband from an Italian workmates wife. While in Italy on business. Made for the 1st Anniversary of my 39th Birthday in 2006 and will do it again for Christmas 2007.

Provided by Ailsa of New Zealand

Categories     Dessert

Time P1D

Yield 12 serving(s)

Number Of Ingredients 7

1 (17 1/2 ounce) box ladyfingers (Forno Bonomi Savoiardi)
10 ounces mascarpone cheese
3 eggs, separated
6 tablespoons sugar
12 cups espresso coffee, Strong and warm
1/8 cup bitter cocoa powder, enough to cover the top of the dessert
1/4 cup marsala wine

Steps:

  • Arrange Savoiardi "Forno Bonomi" in rectangular serving dish, lightly soak with coffee and the marsala wine.
  • While gradually adding sugar, beat egg yolks until very stiff and egg yolks appear pale in color, add mascarpone cheese and fold gently.
  • In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture.
  • Cover Savorardi with this cream mixture, use all the ingredients to obtein more layers. Sprinkle the top with bitter cocoa powder.
  • Refrigerate at least one hour before serving.
  • NOTE: TIRAMISU may be frozen and should be defrosted in the refrigerator for at least 8 hours before serving.

Nutrition Facts : Calories 222.7, Fat 5.6, SaturatedFat 2.1, Cholesterol 205, Sodium 113.8, Carbohydrate 32.5, Fiber 0.8, Sugar 17.2, Protein 6.5

AUTHENTIC TIRAMISU



Authentic Tiramisu image

This is so quick to make, and delicious to eat!

Provided by plums1

Time 20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Whisk egg yolks and sugar together with an electric whisk until moussey and creamy looking.
  • Add vanilla seeds which you have scraped out of the pod.
  • Add mascarpone and beat again.
  • Gradually add the alcohol and keep whisking until it looks nice and shiny and thick - don't make it too runny. Save some of the booze to put in the coffee mixture - about 2 - 3 tbs
  • Pour the coffee and remaining alcohol into a shallow bowl and briefly dip the sponge biscuits in to soak up the mixture. Put a layer of these in a bowl or deep dish. Layer with the cream mixture until all used up.
  • Sprinkle some cocoa powder or grated dark chocolate over the top if you like, to make it look pretty. Stick in the fridge for a couple of hours until it's firmer.

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