This Tiramisu recipe is just what you need if you are in the middle of a heatwave and craving a sweet fix! This recipe is super easy to follow and will give you the best classic Italian tiramisu – no cream needed! Its moist, sweet, airy and creamy!
Summer is officially upon us and the heatwaves are sweeping across the world! Tiramisu is one of the most popular no bake desserts out there and for good reason! Turn your oven off and make this super easy and fun Classic Italian Tiramisu recipe for the perfect heatwave dessert!
Classic Tiramisu or Creamy Tiramisu?
Tiramisu is clearly a huge dessert favourite but did you know there are many ways people make it. My mother for example uses cream and mascarpone. This recipe is equally as delicious but more indulgent and creamy! The classic Italian recipe only calls for eggs, mascarpone and sugar to make the custard. Simple authentic and easy!
What version of Tiramisu do you like or make? Let me know in the comments.
Where did i get my Italian Tiramisu Recipe?
I am not the biggest baker or fan of making/cooking desserts but I absolutely love Tiramisu! This delicious recipe was passed on to my partner by an old Italian friend who showed him how to make this perfectly airy Classic Italian Tiramisu!
This recipe has also been approved by my Sicilian step father and his truly Sicilian housekeeper Donna Helena! Now if that doesn’t make you try this delicious recipe I don’t know what will!
What do i need?
This recipe calls for very few ingredients which are all super affordable!
An integral part of the dessert is the lady finger biscuits. Any brand will do but try to find an Italian brand or one at least made in Italy. Live in London? Check out the giant Italian supermarket Eataly in Liverpool Street.
Mascarpone is another important ingredient. I like to use this one from Abel & Cole. When I make tiramisu unplanned I simply grab a pot from Lidl; its super reliable and just like Galbani.
The most important part of an Italian Tiramisu is the eggs! The better the eggs the better the custard will be – the better your tiramisu will be!!! Always go for free range organic eggs or fresh farm eggs if you can find them. I like the Waitrose Duchy organic free range eggs when I cant find fresh farm eggs.
For the biscuit dipping you will need some good coffee and brandy. I use whatever coffee I have in the house and the same with the brandy. I have also been known to use good rum, cognac, grappa or coffee liquor. The possibilities are endless!
You will also need caster sugar to sweeten everything up. Billington’s is my favourite sugar brand. Lidl also sell great quality sugar and basic baking ingredients.
How to Make Italian Tiramisu
For the full recipe please scroll to the bottom for the full recipe card. I have added some step by step photos below. Any questions please just ask me in the comments, I would love to help!
Tips & Tricks
You will need two bowls for mixing the custard and the egg whites. Make sure the bowls you are using are completely dry and cold. I use metal bowls which retain temperature longer. Simply rinse with cold water before use.
I definitely recommend using an electric whisk or mixer. This will give you the best results when mixing the egg whites and the egg yolks and sugar.
When mixing the egg whites take note of the changing texture, they will start to become white and fluffy and resemble clouds. To check the egg whites are ready simply turn the bowl upside down. If they remain in place they are ready to go!
When adding the egg whites to the custard be careful not to over mix! Use a spatula not a whisk!
My favourite part is dipping the biscuits in the coffee and alcohol mix. But be careful not to overdo the biscuits or under do them either. I hold the biscuit for about 1/2 seconds each side.
Be sure to leave the tiramisu in a cold fridge covered for at least 10 hours before serving. I suggest overnight for the best results. This gives plenty of time for the custard to set.
The next day you are ready to serve! Put the cocoa on right before serving. Don’t put the cocoa on before it will get wet and change the flavour of the dish.
Serving Suggestions –
This perfect Italian dessert is delicious and best served on its own or with an iced coffee or cremino on the side if you are feeling extra indulgent!
A classic Italian dessert made from only eggs, mascarpone, sugar and lady finger biscuits!
Servings 6large slices
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Set Time 10 hourshrs
Total Time 10 hourshrs20 minutesmins
2 metal bowls
Electric whisk or mixer
Make 500ml of coffee and leave to cool before adding the alcohol.
Separate the egg yolks from the whites into the two metal bowls. Add the sugar to the egg yolks and whisk on medium until well combined.
Add the mascarpone to the egg and whisk together on medium until combined – about 3 minutes. Put the custard in the fridge to remain chilled.
Using the electric whisk, whisk the egg whites until they almost fill your entire bowl and are a fluffy, white and a cloud looking texture.
Add the egg whites to the custard and fold gently into the custard. Use a spatula and be careful not to over mix as you will remove too much of the air from the eggs.
Immediately start building your tiramisu by dipping the biscuits into the coffee mix one by one and assembling into the dish. Once you complete one layer pour over half of your mixture. Continue dipping the lady fingers and lay them in the opposite direction to the first layer.
Finally pour over the remaining custard and use a spatula to smooth out the layer. Cover and refrigerate for at least 10 hours.
Before serving use a small sieve to shake over the cocoa in a nice medium layer all over the top of the tiramisu.
TIPS – Only sprinkle the cocoa over right before serving.Use a square or rectangular dish for easier serving.Face the lady fingers in opposite directions in each layer eg. one layer horizontal and one layer vertical – See picture!