The Best Italian Tiramisu Recipe You Should Not Missed
- bigboyrecipe2015
- Jul 17
- 5 min read
Tiramisu! This classic Italian dessert, originating from northern Italy, means “lift me up,” and its melt-in-your-mouth, silky-smooth, soft-centered texture never fails to captivate. This time, I’ll use traditional raw egg yolks paired with Italian meringue, along with a simple egg pasteurisation trick and the soulful touch of coffee liqueur, to teach you how to create a restaurant-quality, ultra-smooth Tiramisu! Ready? Let’s dive into the kitchen and work some dessert magic!
What is Tiramisu?
Tiramisu is a classic dessert from northern Italy, particularly the Veneto and Friuli-Venezia Giulia regions, believed to have originated in the mid-20th century. Its name, “Tiramisu,” translates to “lift me up” or “cheer me up” in Italian, perfectly capturing its delightful flavour. Traditional Tiramisu consists of ladyfinger biscuits soaked in espresso and alcohol, layered with rich Mascarpone cream, and dusted with cocoa powder, offering a complex texture that blends the bitter aroma of coffee, the subtle buzz of alcohol, and the silky smoothness of cream. In Italy, Tiramisu is more than a dessert—it’s a staple at family gatherings and on restaurant dessert menus, embodying the heartfelt essence of Italian slow-food culture. To craft an authentic, smooth Tiramisu, the key lies in traditional techniques and carefully selected ingredients, especially the use of raw egg yolks and Italian meringue!
The Importance of Italian Meringue
To create an ultra-smooth, soft-centered Tiramisu, Italian meringue is an indispensable secret weapon! Traditional Tiramisu often uses raw egg whites whipped to soft peaks, folded into a mixture of egg yolks and Mascarpone to add lightness. However, this time, I’m elevating the game by using Italian meringue instead of plain whipped egg whites, and the result is a game-changer! Italian meringue is made by whipping egg whites while gradually adding hot sugar syrup (cooked to about 118°C), creating a glossy, dense, and stable foam. This not only infuses the cream layer with an airy, cloud-like texture but also makes the overall consistency smoother, melting in the mouth with a soft, flowing centre! Compared to regular whipped egg whites, Italian meringue is more stable, less prone to deflating, and ensures the Tiramisu maintains its perfect texture after chilling in the fridge. Want your Tiramisu to boast a restaurant-quality, velvety mouthfeel? Italian meringue is the key to success!
Egg Pasteurisation Trick
When it comes to traditional Tiramisu, many worry about the safety of using raw eggs, particularly the risk of salmonella. But fear not! I have a simple and effective pasteurisation trick! Since salmonella is primarily found on eggshells, you can simply place whole eggs in boiling water for 5 seconds to perform a basic pasteurisation. This method effectively kills bacteria on the shell, ensuring food safety without affecting the texture of the yolks or whites. After sanitizing, whip the egg yolks with sugar until pale and thick, then combine with Mascarpone and heavy cream to form the rich Tiramisu base; the egg whites are used to make Italian meringue, ensuring both safety and flavor! This easy trick allows you to enjoy authentic Tiramisu at home with peace of mind!
The Soul of Tiramisu—Alcohol
The soul of Tiramisu undoubtedly lies in the alcohol! The subtle buzz of alcohol pairs perfectly with the bold bitterness of coffee, adding a unique depth of flavour to Tiramisu. This time, I’m using coffee liqueur, which offers a rich coffee aroma and balanced sweetness that blends seamlessly with the Mascarpone cream layer, creating an intoxicating taste. If you can’t find coffee liqueur, there are plenty of alternatives! For instance, Marsala wine, with its sweet, fruity notes, is a traditional choice for Tiramisu; or try Frangelico hazelnut liqueur, Amaretto almond liqueur, or even rum or whiskey, each bringing a distinct flavour profile! When soaking ladyfingers, mix the coffee liqueur into the espresso and dip for just 2 seconds to ensure the biscuits absorb the aroma without becoming soggy. The choice and proportion of alcohol depend entirely on your taste—experiment with different combinations to discover your perfect Tiramisu flavour!
Tiramisu is more than a dessert—it’s a reflection of Italian slow-food culture, carrying the joy of sharing meals. From the rich aroma of espresso and the subtle buzz of coffee liqueur to the ultra-smooth texture brought by Italian meringue, every bite is a treat for the senses! With a simple egg sanitization trick and carefully selected ingredients, you can easily create a restaurant-quality, super-smooth, soft-centered Tiramisu at home!
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Base (serve 8-10):
Egg Yolk | 4 each |
|---|---|
Sugar | 60g |
Mascarpone | 250g |
Thickened Cream | 250g |
Espresso | 800ml |
Savoiardi | 40 each(350g) |
Liquor | 3-4 tbsp（50ml） |
Cocao powder | to taste |
Italian Meringue:
Egg White | 4 each |
|---|---|
Sugar | 200g |
Water | 150g |
Steps
1.
Brew a strong batch of espresso and strain to get 800 ml. Set aside to cool completely.
2.
Whip the cream until it reaches soft peaks (about 70% whipped – visible lines but not stiff).
3.
In a mixing bowl, whisk the egg yolks and 60g of sugar using an electric mixer until the mixture becomes pale, thick, and creamy. Add mascarpone cheese and mix until smooth.
4.
Fold the whipped cream and liquor (e.g. Kahlua, Marsala, or Frangelico) into the egg yolk mixture until well combined. Set aside.
5.
To make Italian meringue: Combine 200g sugar and 150ml water in a small saucepan and start heating.
6.
Meanwhile, place the egg whites in a clean bowl and whisk on low speed until soft foam forms. Pause whisking at this stage.
7.
When the sugar syrup reaches 110°C, resume whisking the egg whites at medium-high speed until soft peaks form.
8.
When the syrup reaches 118°C, turn off the heat and slowly pour the hot syrup into the egg whites in a thin stream along the side of the bowl, while continuing to whisk at medium-high speed. Continue until the meringue is glossy, firm (about 4-5 minutes), and the bowl has cooled to room temperature.
9.
Gently fold the finished Italian meringue into the mascarpone-egg yolk mixture in two batches. Use a spatula to fold carefully to avoid deflating the mixture.
10.
Assembly: Quickly dip the savoiardi biscuits into the cooled espresso (about 1 second) and layer them on the bottom of your serving dish. Spread a layer of tiramisu cream over the biscuits. Repeat with another layer of dipped biscuits and cream. Smooth the surface, cover with plastic wrap, and refrigerate for at least 6 hours (preferably overnight).
11.
Before serving, use a fine sieve to dust the top with cocoa powder. For extra aroma, you can also mix in a bit of finely ground coffee with the cocoa.
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