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Tiramisu classic

Author
Cookinero 14 Apr 2025
5390
Tiramisu classic

Tiramisu is an Italian multi-layered dessert. It includes savoyardi - delicate sponge cookies of an elongated-flattened shape with a porous structure. Savoyardi is an integral part of tiramisu, but you can also use "Ladyfingers" cookies as a substitute. It is very similar to savoyardi, but is made from shortcrust pastry, so it requires more thorough soaking. Instead of dessert wine Marsala, you can use cognac or orange liqueur.

How to cook Tiramisu classic

Step 1

Tiramisu classic

Prepare the eggs for the cream. Using a mixer, beat the whites at maximum speed until stiff. At the end of the beating, add a little powdered sugar, it will help the cream thicken more. In a separate bowl, grind the yolks with powdered sugar until they turn white.

Step 2

Tiramisu classic

Make the cream. Add mascarpone cheese to the yolks with powdered sugar and mix thoroughly. Then add the whipped egg whites into the mixture one tablespoon at a time and mix carefully.

Step 3

Tiramisu classic

Prepare the tiramisu cookies. Choose a tiramisu mold. Mix the Marsala with cold espresso in a separate container. Then dip each cookie into the resulting mixture for 5 seconds and place in the mold, making the base for the dessert. Set the remaining cookies aside on a plate.

Step 4

Tiramisu classic

Assemble the tiramisu. Place half of the cream on the savoiardi biscuits. Smooth it out carefully with a silicone spatula or spatula. Place the second layer of biscuits on top. Smooth the cream out again. For a more impressive look, make curls out of the cream. To do this, place the cream in a pastry bag and decorate the surface of the dessert. Then put the finished tiramisu in the refrigerator for 5–6 hours to thicken the cream.

Tiramisu classic - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cream cheese mixed with a bit of heavy cream as a substitute for mascarpone, though the texture and flavor will be slightly different.
Tiramisu keeps well in the refrigerator for up to 3 days. Ensure it's covered tightly with plastic wrap to prevent it from drying out.
Yes, you can use whipped heavy cream stabilized with a bit of gelatin as an egg-free alternative for the cream layer.
Quickly dip each cookie for about 5 seconds—just enough to moisten but not soak them, ensuring they hold their structure in the dessert.
Yes, tiramisu freezes well for up to a month. Thaw it in the fridge overnight before serving for the best texture.
Use gluten-free ladyfinger cookies (savoiardi) and ensure all other ingredients, like espresso and Marsala, are gluten-free certified.
Replace Marsala with a mix of strong brewed coffee and a splash of vanilla extract or almond extract for depth of flavor.
Absolutely! Layer the ingredients in small glasses or ramekins for elegant single portions, adjusting the cookie and cream layers proportionally.
Overbeating the mascarpone or under-whipping the egg whites can cause a runny texture. Ensure stiff peaks form and fold gently.

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