Authentic Italian Tiramisu Recipe

This authentic Italian Tiramisu recipe is super easy to make. Fully translated from Italian into English and calculated in cups and grams. Just 6 ingredients and 10 minutes prep time. With video!

Authentic Italian Tiramisu – Bella Italia

Have you ever been to Italy? If not I highly recommend it to you. Italy is a lovely country. I can’t say what I loved the most about Italy, but their food is probably the thing I’ve enjoyed the most.

Italian food is so diverse and flavorful. Neapolitan pizza, seafood, and Tiramisu were my favorites. I know pretty obvious. But they are known for this food, and I can say for sure that pizza or Tiramisu doesn’t taste that awesome anywhere else. At least not here in Austria.

It is like I say that you can eat the best burger or cookies outside the US. Nope. Not possible. Never had anywhere else a fantastic burger than in the US. And the best Schnitzel is in Austria. That easy.

I love to experiment with Tiramisu. I’ve been working on a Tiramisu cookbook for weeks. But everything started with this authentic Italian Tiramisu recipe.

When I made my very first Tiramisu, I tried an Austrian recipe, and I thought: “Ok, not bad, actually really good, but, there is room for improvement.”

I tried a few other Tiramisu recipes, and they all were delicious but not as delicious as you would get it in Italy. So I thought: “Maybe I should search for an Italian recipe. Written in Italian. Maybe this is the key to the most authentic Tiramisu experience at home.”

And this was it. This changed everything.

This Tiramisu recipe is an original Italian recipe. I fully translated it from Italian into English and calculated it in cups and grams.

Authentic Italian Tiramisu has just 6 ingredients. Ladyfingers, strong coffee, mascarpone, egg yolks, powdered sugar, and unsweetened cocoa powder.

I know that different versions of Tiramisu are existing. Some have whipping cream in it. Some of them Amaretto or rum.

In my future Tiramisu cookbook, you are going to find Tiramisu with whipping cream, with alcohol, without coffee, etc.

They are all delicious. There is no doubt. But original Tiramisu has no whipping cream nor Amaretto. I know that it is very popular to add Amaretto to the Tiramisu, and I truly understand why, but this is not the original Tiramisu recipe.

Authentic Italian Tiramisu contains, like I said, egg yolks. Raw egg yolks.

I don’t know how often I had Tiramisu and I never had any problems with foodborne illness. Of course, there is always the risk that you are unlucky and buy some contaminated eggs. No one can know this.

I recommend using just fresh eggs. If the yolk or the egg white is too runny or smells, please don’t use it. Don’t get me wrong, I always recommend using fresh eggs, but when eaten raw, you need to pay even more attention to this.

If you are afraid of eating raw egg yolks, then leave them out. In this case, just mix the mascarpone with the powdered sugar.

When you have any experience with pasteurized egg yolks, you could try using them. I don’t have any experiences, and I don’t know if the egg yolks are getting white, pale, and creamy when mixing. When they don’t, the mascarpone cream would be too liquid.

You can add 1/2 cup whipping cream at the end to replace the egg yolks. If you don’t add whipping cream, I recommend making just 2 layers instead of 3 because it is too less cream for a three-layered Tiramisu.

3 layers ladyfingers & 3 layers mascarpone cream

Start with a layer of ladyfingers. Dip about 12 ladyfingers and arrange in the bottom of a 9x7x3 or 8x8x3 inches casserole until fully covered.

I don’t recommend soaking the ladyfingers in coffee. It makes the Tiramisu too wet. Just dip them on both sides very quickly.

Then spread 1/3 of the mascarpone cream on top. Repeat 2 more times. You end up with a layer of mascarpone cream on top.

There are many recipes with just 2 + 2 layers, but original Tiramisu has 3 + 3 layers.

I recommend wrapping the casserole very tightly with plastic wrap, that no air or smell from the fridge can go inside the Tiramisu.

Refrigerate at least 4 hours preferably overnight. Tiramisu is much more delicious on the second day. The taste and the consistency is getting better and better the longer it has time to rest. You can store Tiramisu in the fridge up to 3 days.

Before serving dust with unsweetened cocoa powder.

This authentic Italian Tiramisu recipe is

• super easy to make
• an original Italian recipe
• fully translated from Italian into English
• calls for 6 ingredients
• done in 10 minutes
• so creamy and delicious

Ciao Bella! If you make this Authentic Italian Tiramisu recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

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