Authentic Italian Tiramisu

The best authentic Italian Tiramisu recipe. A no bake cheesecake dessert that’s brimming with espresso and vanilla, the ultimate pick me up!

Course Dessert

Cuisine Italian

Keyword Italian dessert, Tiramisu

Prep Time 35

Total Time 35

Servings slices

Calories 760kcal

Author Florentina

In the bowl of a kitchen aid mixer whip together the heavy cream with 2 tbsp of granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
Rinse the kitchen aid bowl and dry it well. Add the egg yolks, sugar and vanilla extract. Whisk together until creamy then start adding the mascarpone cheese spoon by spoon. Wait until it is incorporated before adding more.
Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and gently fold it into the egg yolk mascarpone mixture.

Set a glass loaf pan on the kitchen counter. Quickly dip the lady fingers in the espresso on both sides and layer them in the bottom of the pan close to each other. Top with half of the mascarpone whipped cream filling and layer it with the remaining espresso dipped ladyfingers. Finish the with the remaining mascarpone mixture on top.
Using a fine sieve dust the top of your Tiramisu with espresso grounds or cocoa powder and refrigerate. Allow to set in the refrigerators for about 3 hours before serving.
CHOCOLATE VERSION
Top with about 3 oz dark chocolate shavings or sprinkle with 1/4 cup of cocoa powder.

What can i substitute for Mascarpone? The only thing i can suggest is plain cream cheese, there are a couple of creamy plant based options out there with a mild flavor that would be great here.
What If I can’t find lady fingers? I insist you look harder haha. You can order some from amazon if you must because there’s nothing quite like them. You could use pound cake or angel food cake but honestly that’s not something i would do.
Can i make tiramisu without eggs? Even tough the classic recipe calls for raw egg yolks you can certainly omit them if you are concerned. Instead you can use half a cup of aquafaba (the liquid from cooking chickpeas) which whips really nice.
Chocolate variation - top your cheesecake with 3 oz of dark chocolate shavings and dust with 1/4 cup cocoa powder.
What dish should i use? - I like to use a glass loaf pan so you can see the layers from the side. Truth be told any dish will work and you can opt for individual glasses or a trifle bowl if desired.
Storage: Refrigerate up to 5 days loosely covered with a lid or parchment paper. Yes you can also freeze it and bring to room temperature about 20 minutes before serving.