Tiramisu – A Classic Italian Dessert

Although Italian in origin, Tiramisu is a dish beloved all over the US. So many people order it when they go to their favorite Italian restaurant. It does not have to be limited to dining out, though. In this Cooking Tip, we will explain what it is and share tips for making the best tiramisu at home.

As is typical, historians disagree on when tiramisu was first created. Some say the 1700s. Some say the 1800s, and others claim it did not exist before the 1900s. Most do agree that it was invented in the Italian city of Treviso. It is an unbaked, elegant, rich and creamy layered dessert.

Typical Ingredients

Mascarpone

• This is sometimes called Italian cream cheese. However, substituting American cream cheese is not recommended as mascarpone is smoother and milder in flavor.
• Mascarpone should be cold before adding to the recipe.

Eggs

• As opposed to the other ingredients, eggs should be at room temperature as they will whip much better than if cold.
• The original tiramisu recipe probably used eggs that were separated. The yolks were mixed with the sugar, the eggs were whipped to stiff peaks, and then the whites were folded into the egg mixture. The concern with this is that you would be consuming raw eggs.
• Most modern recipes use either whole eggs or just egg yolks, which are sterilized by slowly cooking over a bain marie as you whip the mascarpone mixture. Follow the recipe directions for the ideal temperature. This is sometimes followed by folding in whipped cream rather than raw egg whites.
• Pasteurized eggs are difficult to find in supermarkets. They also do not whip up as well as fresh eggs, though this can be helped by adding some cream of tartar.

Whipping cream

• For the best whipping, the cream should be very cold.
• To get an optimal result, start whipping at a lower speed, gradually increasing the speed as you go. If you do this for about 10 minutes, the resulting whipped product will be much more stable.

Sugar

• Regular granulated sugar can impart a grainy texture.
• Either use superfine sugar or pulse your sugar in a food processor before using it.

Ladyfingers

• These are called savoiardi in Italian and are dry, oblong-shaped sponge cookies.
• Be sure to use crunchy ladyfingers, not soft cake-like ones.
• They will be dipped in a liquid solution. The trick is to get them flavored with the liquid without allowing them to get soggy. To do this, they should be dipped only briefly, no more than about two seconds per side. Alternatively, you can also brush on the liquid rather than dipping.

Coffee/Espresso powder

• The classic tiramisu is made by dipping the ladyfingers in a strong coffee or espresso mixture.

Alcohol

• Many recipes include adding alcohol to the coffee. The classic is Marsala, but you can vary it according to your taste. You may also leave it out if you want an alcohol-free dessert.
• Some recipes will add the alcohol to the cream mixture rather than just into the dipping mixture.

Cocoa powder or grated chocolate

• This is sifted or scattered over the top, but also may be added to each layer.
• Since cocoa powder is very bitter, you may want to cut it just a bit by whisking it together with a small amount of powdered sugar.

How to make it

The directions for all recipes are very similar, although you may see some slight variations. Always start by gathering all your ingredients, allowing some to come to room temperature as noted in the ingredient discussion.

Classic recipe

1. Prepare the mascarpone mixture.
   • Whisk the egg whites until stiff peaks form.
   • Whisk the egg yolks and sugar until thick and pale yellow.
   • Add the mascarpone and whisk until smooth.
   • Fold the egg whites into the mascarpone mixture.
2. Prepare the coffee/alcohol mixture by mixing in a shallow bowl.
3. Briefly dip the ladyfingers in the liquid and arrange them at the bottom of the baking dish.
4. Spread ⅓ of the mascarpone mixture over the ladyfingers.
5. Sprinkle with ⅓ of the cocoa powder.
6. Repeat two more times.
7. Chill thoroughly.
8. Note that this recipe contains raw eggs unless you use pasteurized eggs.

Modern recipe – Method 1

1. Whisk together coffee and alcohol and set aside.
2. Beat egg yolks and sugar until thick, creamy and light yellow. Stir in unwhipped heavy cream.
3. Cook mixture gently over a bain marie until mixture reaches 160°F. Allow to cool.
4. Beat mascarpone and alcohol, if using, into egg mixture.
5. Dip ladyfingers into coffee mixture and place in the bottom of your baking pan.
6. Spread ½ of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa powder or grated chocolate.
7. Repeat with the rest of the ingredients.
8. Chill.

Modern Recipe – Method 2

1. This is very similar to Method 1.
2. The difference is that the whipping cream is not added in the beginning. Instead, it is whipped to peaks separately and folded into the mascarpone mixture.

Recap of tips for success

• Mascarpone and cream, if using, should be cold.
• Eggs should be at room temperature. If using separated eggs, separate them while cold, then allow them to come to room temperature.
• For the most traditional flavor, do not substitute cream cheese for the mascarpone, as it will change the texture and flavor.
• Do not overwhip the mascarpone, as it may split.
• Do not overmix when folding the whipped cream into the mascarpone mixture to prevent graininess.
• The finished dessert must set up for at least six hours, even overnight. Proper chilling not only helps the tiramisu set up but also lets the flavors meld.

Make ahead and storage

• Tiramisu can be made up to two days before serving.
• It will last in the refrigerator for about a week.
• You can freeze tiramisu for up to three months. If you choose to do this, do not dust with cocoa powder. Wrap in plastic wrap, placing it directly on the surface. Cover tightly with more plastic wrap, followed by foil.
• To defrost, allow it to sit at room temperature for 15-20 minutes. After it has defrosted, dust with cocoa powder.

Variations – A fun thing to do with Tiramisu is to vary ingredients.

• In the summer, I make a Summer Berry Tiramisu. I follow my regular tiramisu recipe, but eliminate the coffee and cocoa. Instead, I use summer berries (fresh or frozen) for layering. I also make a simple syrup with the berry juices and use that for the dipping mixture. If you wish to add an alcohol, choose a berry-flavored one such as cassis.
• At Christmas, use cranberries and apple cider for layering as well as the dipping liquid.
• Make a lemon curd for a citrusy tiramisu. Add some to the mascarpone cream and use some in the layering step.
• Instead of pumpkin pie, make a pumpkin-spice mascarpone cream. Add brown sugar and warm spices to the dipping liquid. Finally, layer crushed gingersnaps between the layers.
• Instead of making in a baking pan, make individual tiramisus using pretty glasses or goblets.

Making tiramisu is not difficult, but it does take some patience. If you follow the above tips, I am sure you will be rewarded with success – and a delicious dessert.