Tiramisu is a classic Italian coffee flavored dessert. Did you know in Italian, tiramisu means pick me up?
With the caffeine from coffee, chocolatey flavor from cocoa powder and sometimes a small amount of booze, even just a small serving of this dessert can serve as a pick me up when you need it.
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Tiramisu variations
Traditionally, tiramisu consists of layers of espresso and alcohol soaked ladyfingers and cream made with raw eggs and topped with a generous layer of cocoa powder.
Eggs: Because tiramisu is traditionally made with raw eggs, I’ve also included an alternative method using heavy cream instead of eggs if you prefer this substitute.
Alcohol: It is also traditionally made with alcohol but you can leave it out if you prefer.
Coffee: Additionally, you can use decaf coffee if you do not want caffeine.
(I’m calling this a tiramisu cake because it’s more cake than cream (as requested by the person I made it for!) I used half of the egg whites and used more ladyfingers.)
Tiramisu Cake Ingredients
- 4 eggs
- ½ cup sugar
- 16 ounces mascarpone
- 2 cups espresso (Illy Intenso Whole Beans)
- 3 tablespoons amaretto
- 16 ounces (about 44) ladyfingers
- ¼ cup cocoa powder
Eggs
Tiramisu is traditionally made with uncooked eggs. If you do not feel comfortable using uncooked eggs, you can replace the egg mixture with heavy whipping cream.
And alternatively, you can use pasteurized eggs.
Mascarpone
Mascarpone is typically sold in grocery stores in 8 ounce containers, so you’ll need two of these.
If you cannot find mascarpone, the next closest item would be cream cheese. However, cream cheese has less milk fat and will be slightly tangy versus the subtle buttery sweetness in mascarpone.
Make sure to leave this out at room temperature before making your tiramisu. It will be easier to work with when mixing it in with the egg yolks or heavy cream.
Espresso
Use your favorite coffee beans to make espresso. For this recipe, I thought it would be fitting to use coffee beans roasted in Italy. I chose one of Illy’s signature blends, Intenso. It’s a dark roast with an intense flavor of cocoa.
These beans are sold in cans that are specially pressurized for longer preservation time before you open the can. I purchase mine in whole beans and grind them to make espresso with a Hario Skerton Coffee Grinder.
For this recipe, I made the two cups of espresso with a stovetop moka pot. If you do not have an espresso machine at home, use a moka pot with finely ground coffee. If you have neither, you can also use a French press by adjusting the water to coffee ratio.
You’ll need to make the espresso and let it cool down before using it.
Amaretto
Adding alcohol to your tiramisu is optional. It is commonly made with an Italian sweet marsala wine, which is a wine also used for other Italian desserts like Zabaglione.
However, you can use other types of alcohol in replacement of marsala. You can use coffee liqueur like Kahlua or other sweet liquors that pair well with coffee like Grand Marnier.
This time, I chose amaretto, a sweet almond flavored Italian liqueur that pairs well with coffee. I used Luxardo Amaretto.
Ladyfingers
Ladyfingers are an Italian biscuit made of eggs, flour, baking soda and sugar. These are used to absorb the coffee and alcohol mixture for the tiramisu. They absorb liquid really easily so it only needs to touch the liquid for a second or two in order for it to absorb. You don’t want to have a soggy tiramisu.
While you could attempt to make ladyfingers at home, you can also conveniently purchase it online. These biscuits are a bit hard, but they’ll soften into a cake like texture when dipped in the espresso. I used Balocco Ladyfingers, which are from Italy.
I used 44 ladyfingers to fill a 9×13 pan, but with a thin layer of cream. The number of ladyfingers may vary depending on the size of your pan.
Cocoa powder
Unsweetened cocoa powder is used to give tiramisu its brown top layer. I use a sift so it can evenly spread across the top. Alternatively, you can use shaved chocolate.
How to Make Tiramisu Cake
Step 1
Brew 2 cups of espresso. Set aside to cool.
I used a stovetop moka pot to brew the espresso.
Step 2
Separate the egg yolks and egg whites in different bowls. Beat egg yolks with sugar with an electric mixer.
Step 3
Add room temperature mascarpone to egg yolks.
If you’re not using eggs, beat sugar, mascarpone and 1 cup of heavy whipping cream into stiff peaks. This will be your cream layer.
Step 4
Beat egg whites into stiff peaks and fold into the egg yolk and mascarpone mix.
Step 5
In a bowl, mix cooled coffee and amaretto.
Step 6
Dip each ladyfinger into the coffee mixture for a second or two. Don’t leave it in for too long or it will become soggy.
Step 7
Layer ladyfingers on the bottom of the pan. Then alternate between layers of the cream mixture ladyfingers. Top it with a generous layer of cocoa powder.
Step 8
Refrigerate overnight.
Tiramisu Cake Recipe
Tiramisu Cake
Tiramisu is a classic Italian coffee flavored dessert.
Materials
- 4 eggs
- ½ cup sugar
- 16 ounces mascarpone
- 2 cups espresso (Illy Intenso Whole Beans)
- 3 tablespoons amaretto
- 16 ounces (about 44) ladyfingers
- ¼ cup cocoa powder
Instructions
1. Brew 2 cups of espresso. Set aside to cool.
I used a stovetop moka pot to brew the espresso.
2. Separate the egg yolks and egg whites in different bowls. Beat egg yolks with sugar with an electric mixer.
3. Add room temperature mascarpone to egg yolks.
If you’re not using eggs, beat sugar, mascarpone and 1 cup of heavy whipping cream into stiff peaks. This will be your cream layer.
4. Beat egg whites into stiff peaks and fold into the egg yolk and mascarpone mix.
5. In a bowl, mix cooled coffee and amaretto.
6. Dip each ladyfinger into the coffee mixture for a second or two. Don’t leave it in for too long or it will become soggy.
7. Layer ladyfingers on the bottom of the pan. Then alternate between layers of the cream mixture ladyfingers. Top it with a generous layer of cocoa powder.
8. Refrigerate overnight.
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