Italy - Authentic Tiramisu Recipe (2024)

by Kathryn Burrington | Food and Drink, Recipes

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Throughout the long weekend I recently spent with Flavours Holidays in Italy, we made one after another of some of the most wonderful dishesI’ve ever tasted. One of my favourites,that was also one ofthe easiest to make, was the delectable tiramisu. I’ve never been a particularly big fan of this, the most famous of Italy’s desserts, but I suspect that is because I have never had the real deal before! This authentic tiramisu recipe is superb and in a completely different league to any I had previously tried.

Easy Tiramisu Recipe

The most deliciousdessert I've ever tasted!

Course Dessert

Cuisine Italian

Prep Time 40 minutes minutes

Minimum resting time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 10

Calories 495kcal

Ingredients

500 g mascarpone cheese
8/9 tbsp of sugar
6 large eggs
300 g savoiardi biscuits or ladyfinger sponge biscuits
strong espresso coffee
Marsala wine

Instructions

Separate the egg yolks from the whites, keeping both.
In a large mixing bowl beat the egg yolks and most of the sugar until thick and pale. This takes a while so stick with it. I found it easiest to start by hand and then let an electric whisk do the hard work.
Add the mascarpone cheese little by little and mix well so that it is smooth with no lumps.
In another bowl, beat the egg whites until they form soft peaks. Again this takes time,so persevere.
Quickly but gently, fold the egg whites into the first mixture of egg yolks, sugar and cheese.
Make a bowl of coffee, add a little sugar and some Marsala wine.
Dip each of the sponge fingers into the coffee for a few seconds, shake off the excess and arrange them in a layer on the bottom of a large rectangular baking dish.
Spread a layer of the egg and cheese mixture over the top of the biscuits and then repeat this with another layer of soaked biscuits finishing with a layer of the creamy mixture.
Refrigerate for a minimum of 2 hours but the longer you leave it the better as the flavours blend together. Keep in mind that the eggs are uncooked though and will only keep a couple of days in fridge.
Before serving dust the top with a little coco powder.

Notes

Marsalais a sweet fortified wine. While it should be readily available,if you aren’t able to get hold of any, I found that cream sherry made a good substitution. If you can’t find authenticsavoiardi biscuits then ladyfinger sponge biscuits will make a good substitution.I used both these alternativesone Easter Monday, when I had my family offer for lunch, and everyone really loved it. I couldn't believe how good it tasted and it was even better the next day.

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Jessica - Notes of Nomads on May 6, 2014 at 10:19 pm
Never mind those raw eggs only keeping a couple of days. I don’t think this would survive any longer! Delicious!
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- Kathryn Burrington on May 6, 2014 at 10:27 pm
  😀
  Reply
jill on April 30, 2014 at 12:19 am
That looks super delicious! I’m lucky to live close to North Beach where a large Italian community resides (and thus authentic Italian food by proxy) but if I didn’t – I’d be making this at home. It’s one of my fave deserts!
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- Kathryn Burrington on April 30, 2014 at 8:17 am
  Lucky you! I’m quite envious 🙂
  Reply
Sally on April 28, 2014 at 12:54 pm
Looks delightful and I’ll definitely be creating one soon. There you are publishing images of it in all its wonder. Thanks for sharing.
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Richard on April 27, 2014 at 6:53 pm
If I made it, there’s no way it’d look like that! Definitely my desert island pudding!
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- Kathryn Burrington on April 27, 2014 at 6:57 pm
  You should give it a go Richard. So easy!
  Reply
Suzanne (Travelbunny) on April 24, 2014 at 11:48 pm
I’ve been waiting for this! Looks delicious and I’ll definitely be making one soon. Thank you.
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- Kathryn Burrington on April 25, 2014 at 9:57 pm
  Enjoy! And let me know how it goes and remember 2 hours is absolute minimum but it’s even better if you wait!
  Reply
Debs on April 24, 2014 at 9:58 pm
Wowzers! That looks awesome Kathryn. Bang goes the diet this weekend!!!
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Lucy on April 24, 2014 at 4:05 pm
Looks so good! Probably shouldn’t be reading this though as I can’t eat dairy or coffee at the moment so it’s a bit like food torture!
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- Kathryn Burrington on April 24, 2014 at 5:35 pm
  Oo! Sorry! Hope yo can again before too long – must be tough.
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  - Lucy on April 24, 2014 at 5:45 pm
    Three months to go then I shall be making this for sure!
    Reply
Agness on April 24, 2014 at 3:09 pm
Wow Kate! Now you know not only how authentic tiramisu tastes like, but also how to make it :). I’m impressed by the final effect. Looks so yummy!
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- Kathryn Burrington on April 24, 2014 at 5:37 pm
  It was Agness and so was the one I made at home following this recipe!
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Tim on April 24, 2014 at 12:15 am
Really. That is just so unfair. Tiramisu is one of my favorite foods on earth; probably in the whole universe. There you are posting pictures of it in all its glory. Stage by stage. By mouth is going nuts.
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Tessa on April 23, 2014 at 10:19 pm
Thank you Kathryn for the lovely tiramisu and you were right, it did taste even better the next day!
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