Plan cooling time
Tiramisu takes several hours to get cream and biscuits together.
Italian Recipe
Tiramisu
This Tiramisu recipe explains the classic layering: beat egg yolk and sugar creamy, add mascarpone, dip biscuits briefly in espresso and let everything pass cold. Cocoa comes over before serving.
Total time
4 hr 30 min
Calories
470 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Tiramisu with mascarpone and espresso layers
Tiramisu is said to be creamy, but not liquid. The spoon biscuits are only dipped briefly, otherwise they disintegrate. Fresh eggs are important; those who want to work more safely take pasteurized eggs or a cooked cream base.
Mediterranean Cuisine
Italian Recipes
Cheese
Recipe
Tiramisu
Tiramisu is layered with mascarpone cream, espresso, spoon biscuits and cocoa. The cream needs fresh eggs or a pasteurized alternative and several hours of cooling.
Ingredients
6 servings
Method
-
1
Cool Espresso
Cook espresso and let it cool completely. Stir in Marsala or Amaretto as desired.
-
2
Beat the cream
Beat egg yolk and sugar light creamy. Stir in mascarpone smoothly. Beat egg white with a pinch of salt stiffly and gently.
-
3
Layers
Sip spoon biscuits briefly in espresso and put in a form. Spread cream on it and repeat the layers.
-
4
Cooling
Tiramisu for at least 4 hours, better overnight, keep cold so that the biscuits become soft and strengthen the cream.
-
5
Dusting
Sprinkle thickly with cocoa directly before serving. Not before, otherwise the cocoa draws moisture.
Kitchen know-how
Tips for Tiramisu
Biscuits only for short diving
Too long-dipped spoon biscuits make the dessert wet and unstable.
Selecting eggs consciously
Use very fresh or pasteurized eggs for raw eggs.
Variations
How to adapt this recipe
Just leave out Marsala or Amaretto. The espresso gives enough flavour.
Tiramisu in serving glasses. This is practical for guests and shortens the serving time.
Nutrition per serving
470kcal
38.0 gCarbohydrates
8.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tiramisu
At least 4 hours, better overnight. So the biscuits become soft and the cream stable.
Yes, use pasteurized eggs or a cooked cream base. Consistency will be slightly different, but safer.
The biscuits were dipped too long or the cream was not stable enough. Allow espresso to be taken up for a short time.
Cocoa only shortly before serving over seven, so that it remains dry and aromatic.
Keep cooking