Throughout the long weekend I recently spent with Flavours Holidays in Italy, we made one after another of some of the most wonderful dishes I’ve ever tasted. One of my favourites, that was also one of the 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 delicious dessert I've ever tasted!
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
Marsala is 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 authentic savoiardi biscuits then ladyfinger sponge biscuits will make a good substitution. I used both these alternatives one 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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Never mind those raw eggs only keeping a couple of days. I don’t think this would survive any longer! Delicious!
😀
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!
Lucky you! I’m quite envious 🙂
Looks delightful and I’ll definitely be creating one soon. There you are publishing images of it in all its wonder. Thanks for sharing.
If I made it, there’s no way it’d look like that! Definitely my desert island pudding!
You should give it a go Richard. So easy!
I’ve been waiting for this! Looks delicious and I’ll definitely be making one soon. Thank you.
Enjoy! And let me know how it goes and remember 2 hours is absolute minimum but it’s even better if you wait!
Wowzers! That looks awesome Kathryn. Bang goes the diet this weekend!!!
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!
Oo! Sorry! Hope yo can again before too long – must be tough.
Three months to go then I shall be making this for sure!
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!
It was Agness and so was the one I made at home following this recipe!
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.
Thank you Kathryn for the lovely tiramisu and you were right, it did taste even better the next day!