Italian Tiramisu is one of those desserts that is very difficult to resist. Even after having a dinner with a heavy pasta dish or pizza, isn’t there always a little room left over for a light perfect slice of tiramisu?
The ladyfinger biscuits, soaked in espresso topped with a light topping with whipped Mascarpone cheese and cocoa is the perfect last bite. It’s also quite surprisingly very easy to make at home.
Substitutes for Ladyfinger Biscuits
Ladyfinger biscuits, or savoiardi, are sponge cake biscuits that are baked into long thin rounded cookies. If you aren’t able to find them, a dense pound cake is a good alternative.
Tiramisu is one of many dishes, such as mayonnaise, that uses raw eggs. The yolk of the egg is part of what gives this dish its rich creamy texture.
If you have any concerns about the freshness of your eggs or concern about the potential for any bacteria, such as salmonella, you can often purchase eggs that have been pasteurized.
You can also pasteurize your own eggs before using them for this recipe if. you have any concerns about food safety.
Tiramisu can be as one cake to be slices, or it can be easily made in smaller single serving size dishes, as pictured.
Here are a few additional dessert recipes you might enjoy:
Italian Tiramisu made with ladyfinger biscuits soaked in espresso with a light topping with Mascarpone cheese and cocoa.
- 250g / 1/2 lb mascarpone cheese
- 200g / 7 oz package ladyfinger biscuits (about 24)
- 414 ml / 1 3/4 cups espresso or strong coffee
- 3 medium eggs
- Bitter cocoa powder/semi-sweet chocolate chips to sprinkle on top
- 60g / 1/2 cup + 1 tablespoon caster/superfine sugar
- Boil coffee. When it is ready (this varies according to your coffee maker), pour it into a bowl and sweeten with a tablespoonful of sugar. Allow to cool.
- Separate the egg whites and yolks into two separate bowls.
- Whisk the 3 egg yolks with half of the sugar until pale and foamy. Add the mascarpone to the yolk mixture. Fold in until smooth and no lumps remain.
- Wash your whisk or electric whisks well, then beat the 3 egg whites with a pinch of salt, until they start to become firmer. At this stage, add the rest of the sugar and continue to whip until stiff peaks form (if you turn the bowl upside down, the mixture should not fall out!).
- Gently fold the egg whites into the mascarpone mixture with a spatula, trying not to knock the air out (fold from low to high). The mixture should be pale, foamy and creamy.
- Dip the lady fingers into the coffee for one or two seconds on each side (make it quick so the biscuits don’t break apart) and snugly lay as many biscuits (side by side) as you can fit on the bottom of your desired serving dish.
- Add spoonfuls of the mascarpone cream on top and repeat until you have used up all your ingredients (making sure to finish with a layer of the cream).
- Dust with sieved bitter cocoa powder, grated dark chocolate or chocolate chips.
- Refrigerate for at least 2 hours before eating. Buon appetito!
Amount Per Serving Calories 201Total Fat 7gCholesterol 99mgSodium 128mgCarbohydrates 26.7gSugar 19.8gProtein 8.3g
We made this dessert during a cooking class in Rome with Nonna and the gang at Eating Italy. The recipe was printed with their permission. You can read more about the class and find a few more recipes from our adventure Cooking with Nonna.
Saturday 25th of April 2015
If the result is the photo on the top, IÂ´m in :))
Friday 24th of April 2015
if only there weren't raw eggs in it :D looks delicious though :)
Monday 4th of January 2016
Cook the egg yolks by making zabaglione with Marsala wine and then combine them with whipped cream and the mascarpone.