Easy Tiramisu (Chef Recipe)
This authentic Italian tiramisu is rich, creamy, and surprisingly light! Made the traditional way with mascarpone and raw eggs, this no-cream recipe is the real deal. A perfect dessert for any occasion!
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 30 minutes (plus chilling time)
- Yield: Serves 6–8
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
3 eggs, yolks and whites separated
1/2 cup (110g) caster sugar (superfine sugar)
1/2 tsp vanilla extract
8 oz / 250g mascarpone (use a quality brand – see Note 1)
1 1/4 cups strong black coffee, hot (see Note 2)
2 tbsp (or more) Frangelico or Kahlua (optional – skip for alcohol-free version)
6.5 oz / 200g (24–30) ladyfingers / savoiardi biscuits (see Note 3)
Cocoa powder, for dusting
Instructions
Whip Yolks & Sugar: Beat egg yolks and sugar with a stand mixer or hand beater on medium-high for 10 minutes, until pale yellow, thick, and tripled in volume.
Add Mascarpone: Beat in vanilla and mascarpone until smooth. Transfer to a separate bowl.
Whip Egg Whites: Clean the mixing bowl and beat egg whites until stiff peaks form (~3 minutes).
Fold Mixtures: Gently fold half the mascarpone mixture into the egg whites, then fold in the remaining half, preserving airiness (see Note 4).
Layer Tiramisu:
Mix coffee and liquor (if using).
Quickly dip ladyfingers into the coffee and arrange to line the bottom of an 8-inch (20 cm) square dish.
Spread over half the cream mixture.
Add a second layer of dipped biscuits.
Spread the remaining cream mixture evenly on top.
Chill: Cover and refrigerate for at least 4–5 hours, preferably overnight.
Serve: Dust with cocoa powder just before serving.
Notes
Mascarpone – Avoid cheap, watery brands; they result in runny cream. Use brands like La Casa Formaggio, Montefiore, or anything from an Italian deli.
Coffee – Use espresso or very strong brewed coffee. Nespresso or 2–3 tbsp instant coffee granules also work.
Ladyfingers – Use 200g, around 24–30 biscuits. Enough for two layers in an 8″ square dish.
Folding Tip – Slight lumps from the egg whites are okay; they’ll smooth out as it rests. Avoid overmixing to keep it airy.
Raw Eggs Warning – This is a traditional recipe using raw eggs. Not recommended for young children, pregnant women, elderly, or immunocompromised individuals.
Find it online: https://allcookedup.com/easy-tiramisu-chef-recipe/
