We love home made Tiramisu. I think we make it more than any other dessert. This Tiramisu recipe will definitely rock your world. I researched the origin of this treat and found a lot of different information about it. A very interesting one came from my sister Kamola, who knew the wife of an Italian ambassador in Uzbekistan. According to her, Tiramisu was first prepared by wives of soldiers. They would prepare this desert for their husbands because it was filling and contained ingredients (eggs, cream, strong espresso) that kept soldiers energized and ready to fight and protect. Most likely by now you have already tried some type of tiramisu recipe, or maybe you’ve tried it in some Italian restaurant. I urge to give my tiramisu recipe a try!
The original recipe of Tiramisu always includes a small amount of alcoholic beverages like liqueur, wine or rum. Since we do not consume alcohol, I do not add anything of that sort to any of the food I make. Some argue that Tiramisu is not good enough without alcohol, but I beg to differ here :)
This is a very simple recipe and if you decide to make it I am sure you will not have a hard time making it all by yourself.
Ingredients:
- 1 box of store bought ladyfingers (you can always substitute these for the ones you make at home or you can simply use thin layers of sponge cake)
- 1-1/2 glass(200 ml or 8 oz) of heavy whipping cream+4 Tbsp sugar
- 4 egg yolks
- 3/4 cup of sugar
- 2 – 8z containers of mascarpone (Italian cream cheese)
- 2/3 cup of warm espresso or a dark coffee of your choice. I use 3 Tbsp of a regular coffee into 1/2 cup of boiled water or simmer 3 Tbsp. of coffee with 2 cups of hot water until 1 cup of water left. Let it cool down a little and use as much needed.
*To reduce the risk of salmonella, I stopped using raw eggs and decided to use bain-marie (water bath) method. Bain-marie is when you put your mixing bowl in a pan of hot water and whisk the zabaglione (egg mixture). This helps in speeding up the cooking process+virtually no salmonella issue, which is very important if children are going to partake in eating process. You can also use a double boiler if you have one.
*You will also need a ca an 12″X8″ casserole dish OR you can use little cups to make individual serving potions. For whisking eggs and cream use two seperate medium bowls.
*If you prefer, use grated semi sweet dark chocolate for decoration.
*In this if you have a bigger family you might just double the ingredients and use a bigger casseole (or any container you prefer.)
Directions:
Using the bain-marie method beat the eggs and 3/4 cup sugar until thick ribbon is formed (with my cuisine art electric mixer it takes me about 15 minutes in speed 6).
In a medium bowl beat heavy whipping cream with sugar. When ready slowly add beaten eggs to the ready whipped cream. Add mascarpone cheese, use the smallest speed of your electric mixer to make a smooth and fluffy cream and stop just as mascarpone is well blended (takes seconds).
Arrange ladyfingers at the bottom of a casserole dish. You can snap ladyfingers to fit into particular container you choose. Play with it, believe me you will waste nothing. Gently drizzle coffee over ladyfingers. Divide the cream mixture into two half and spread the first half on top of the ladyfingers evenly. Continue the same procedure with the second layer. Decorate it with grated/chopped/shaved chocolate or with cocoa powder if you wish. Wrap the casserole with the plastic/cling wrap or a lit and refrigerate it for at least a half a day in order to make the cutting much easier.
While serving scoop with spoon or cut into even pieces and with spatula place portions into small plates or bowls.
Enjoy!
This sounds like a great recipe. I also do not consume alcohol so I appreciate your recipe without it. I have never heard of bain-marie but will have to try this method to avoid salmonella (especially since I’m pregnant). Thanks for the recipe, I will definitely have to try it.
Finally, I made it! Couldn’ find savoiardi in our village, so made it myself. As a result, instead of ladyfingers i had tongues :) Most of all I liked the way how your fingers came out on the cut piece of your cake.So,next time i am going to use starch for ladyfingers. Thanks for sharing!
And can you post the recipe of Napoleon cake step by step, please.
Yenge, tell me what kind of napoelon you like more. I want to take on a new recipe of Napoleon next week.
Yenge, I am looking that one recipe of Napoleon with a little sourness to it and very flaky. If this is what you like, I can share it with you right when I find it. Some people like the old Uzbek style of Napoleon with condensed milk. I have that recipe already. I can put that out.
But today I am making the recipe from my lovely mother-in-law. I do not know what it is called exactly but my hubby says it is one of the best things you can bake. It is done with sour cherries (olcha) and cottage cheese (tvorog) I am taking the pictures step by step and if I myself like it I will post it today :)
dudette de moi, i am thinking of making this tomorrow, but dont have enough guts. is it going to be easy to cut it into quadrats and transfer into another tray (i’ll have to take it somewhere)? should it stay in the fridge overnight? can i add vanilla to the coffee? i add vanilla to everything. basically, i am vanilla addict.
hoz bittasini uqisam creammas, egg whites sopti. anyway, i think its gonna freeze muuch better with heavy cream. erte masalliqlarini opkep qipkorichi :lol:
Keep it in the refrigerator as much as you can before you take it anywhere or cut it. What keeps the shape is mostly the mascarpone cheese together with heavy cream. Many recipes call for mascarpone alone (this way the shape is going to be pretty firm). But it is very expensive and not much a necessity.
Do not cut it in squares. Just take it together with the dish it is in. There you can pre-portion and serve. Do not get frustrated if it will not cut into squares that easily. It usually will not, you will have to be patient and try really carefully. It is absolutely OK to serve it not squared.
You can add vanilla but it will change the taste of the sweet. I would not add vanilla though.
Yum! this looks delicious, I will have to try it.
Sweetsonian, it is a very good recipe for Tiramisu. In fact, I am thinking of remaking it with step by step pictures.
Thank you tons for visiting my blog :D
Hi,Iam just looking for a Tiramisu recipe that good one when i found yours,Iam from north Africa, Iam Libyan,Do u know Libya,Beutiful countary
I am going to make your beutiful recipe
Thanks alot
Karima, thank you for visiting my blog. I appreciate your interest in this recipe. Yes, I do know Libiya. But I’ve never traveled to that country. I am sure it is very beautiful and that someday I will have a chance to visit it :)
Hi! I am so excited to have found your alcohol free recipe for tiramisu!!! Husbands mother is allergic to alcohol so I am always excited when I find alcohol free versions of recipes to make!!! Thank you!
Hi Diva :)
Thank for your interest in this recipe. It comes out divine! let me know if you need any suggestions.
Hi Lola;
How are you and your family, wish fine.
I am thrilled as writing to you, ooooooooh finally I prepared your Tiramisu recipe, was fabuls, just a little mistake I had.
I think I went further in decoration while was the first time, so as you notice the sides ladyfingers was quite tall, but as a taste my husband and brother are sending there regards to you, as recipe was yours, delicious
Thanks a lot. I am interested to cook more from your art kitchen especially the Russian one.
I would to send my Tiramisu picture, How may I do?
Karima Alfasi
Libya(welcom)
thanks Lola, I am sending the pictures now
I am waiting your new sponge cake recipe
Please do it
Hi Lola
when I saw your blog for the first time I became so impress and I felt great by your nice personality and your love as a wife and specially as a mother.
viwers could find this innecent love through your words.
you and your husband not only captured beautiful moments of the mother nature,
you’ve captured your love to each others nicely.good for both of you.
Tonight I’m gonna make Tiramisu based on your recipe,I’m sure ,It’s gonna be cool.
I’m a mother of one and I know kind moms…
Oh Massi, do you know how much confidence you pumped in my blood with your kind words? Tears are coming to my eyes reading your oh-so-nice comment. Thank you for inspiring me and not letting me to give up. I have much more recipes stacked up. Need to get the courage and start posting them! Thank you for being my dear guest! Love from my family to yours!!!!!!! Kisses!
I’m making this for a family get-together this Saturday. In reading through the recipe, however, there seems to be a discrepancy in the amount of sugar that is combined with the eggs. In the ingredient list, it says 1/3 cup, but in the directions, it says 1 cup. I think 1 cup will make it much too sweet, so I think the correct measurement is 1/3 cup, but I’d like you to verify please so I have a good result. I love the idea of firming up the mascarpone with the whipped cream. My old recipe tasted really good, but since it was just mascarpone and a little sugar combined, it tended to not firm up as nicely as your photo shows.
uh, oh Bonnie!! That’s a great question. I updated this recipe once and probably messed up couple of things. 1 cup is a little too much but 1/3 of a cup is not enough. If you do not like the tiramisu to sweet try 1/2 cup of sugar. Otherwise, I suggest 3/4 of a cup of sugar.
I have couple of other recipes of Tiramisu I need to post. Sorry that it is taking me a while to get them posted. Home made mascarpone firms up so well, that there is no need to firm it up with whipped egg whites or whipped cream. I will let you know once I post the recipe.
Let me know if you need any more suggestions or advice.
Hi honey
I’m glad to hear of you,and you may will be happier if you know how i created those
words.you now ,…my english is not so good,so i asked my husband to corect my sentences and help me .it’s about 3 years i’m in canada and started being a house wife,and proudly a mom…
by the way i want you take a look to my pictures in facebook,you may like it:some of my babys picture and my cooking.my profil name is massinora.nora is my doughter.
I appologis if i have some wronges in my dictatin…you know he is sleeping now and there is no body corect me exept you.
I am soooo happy of your contact to me.take care and somany kises
Oh, Massi thank you for you kind words :) You are doing very good!! Your english is getting better!!! I couldn’t find you on Facebook :( Maybe I typed something wrong. I hope your facebook profile is open for me to add you :)
Hello Lola!
Thank you so much for this post! I needed an alcohol-free recipe of tiramisu and yours just seems to be perfect! I just had a tiny question regarding the recipe, however. What did you mean by “2 – 8z containers of mascarpone”? Did you mean oz or just 2~8 containers?
Thank you so much!
Hi Grace :) Thank you for the interest in the recipe! I hope it turns out very well. Regarding your question: I meant 2 containers of 8 oz mascarpone cheese in each container. Does it make sense? :) Sorry for confusing you. Sometimes it gets a little hard for me to explain things. But I am improving :) Slowly but surely!
Let me know if you have any other questions. I will write back right away!
Sincerely,
Lola
I made this recipe today and i just have a question, it tasted very yummy but it did not shape out at all the way it was in the picturee, idk what i did wrong??? The cream all ended up going t the bottom and the lady fingers were just there. What did i do wrong? Was the cream not thick enough?
Hi Susan,
It looks like your cream was not stiff enough to pour over the ladyfingers. Did you make sure that the egg yolks and the sugar ended up being very thick?
3 things to keep in mind while using this recipe:
1. egg yolk+sugar has to be thick and ribbony
2. heavy whipping cream needs to be stiff enough
3. Mascarpone needs to be added very carefully and in a small amount of time possible (preferably with a spoon or on a smallest speed of the mixer).
Do you think any of the three above went a little wrong?
Dear Lola,
I cannot thank you enough for this AMAZING recipe! I made it this weekend for my parent’s 60th Wedding Anniversary celebration. (it’s my mom’s favorite!) Since the crazy egg scare recently, I didn’t want to use raw eggs. And, we also do not consume alcohol, so these were two elements I was concerned about while searching for a recipe. I found this blog on a Google search and I couldn’t be more pleased. This Tiramisu rivaled any good restaurant version and I will definitely make it again and again!
Thanks so much!
Julie :)
Thank you very much for leaving a feedback about your experience with this recipe, Julie! I really appreciate it. I love this recipe, too. I am making a strawberry one soon. I hope you like that one too :D
P.S. Forgot to tell you…your photographs are AMAZING!
Thank you, thank you! I am still learning :D
I’m thinking of making this recipe. It sounds like a good project and looks tasty! I made Tiramisu once before but not with this recipe. The result was a watery and saggy tiramisu that looked nothing like yours. I thought mabye the expresso had something to do with it. is the expresso suppossed to be made with milk or water? Thank you BTW the Pictures are amazing and so cute looks like a dessert from a resturant!
Hi Fuzzy :D Love your nick name!
Expresso should strictly made with boiled water. If you use too much of it, it will sag. But you do not want to use too little of it to end up with a very dry tiramisu either :)
I have another question: Marscapone is really expensive from where i live so i wanted to ask what is the minimum amount needed? Enough for the taste and creaminess of the dish but not too much because of the expensive cheese. Thank You I’m really loking forward to making this!
Unfortunately, minimum amount needed is listen in the recipe ingredients :( I do have a recipe for a home made mascarpone which requires an unpasteurized heavy whipping cream. I have not tried that myself yet but it is in the plans. Please sign up for the RSS feed of my blog to be first to find the recipe for home made mascarpone :)
Hi there,
I made this recipe and it turned out terrific. I only have a a few questions regarding the coffee and when I drizzle it over the lady fingers. First of all, I didn’t have espresso so I used nescafe instead, I just made it a little stronger [is that okay] Also, I wasn’t sure when you indicated drizzle it over the lady fingers if that meant they needed to be soaked completely and a soggy?
PLease let me know as I am planning on making it again this week.
I really loved your recipe and you explained in great details. I really suck at baking and this recipe was excellent and pretty easy to follow, so Thank you very much. :)
Dear Cat, thank you for using this recipe for Tiramisu!
As for the questions drizzling is good enough than soaking. Most of the time when you soak store bought lady fingers (the ones I buy from whole foods) is that they get sooo soggy, it might ruin your tiramisu. I hate soggy tiramisu and find drizzling just right (my neighboring Italian will thank me for this :D ) If lady fingers are tougher, not too delicate you might as well soak them in expresso or any other coffee of your choice.
I am very sorry for I am soo late with this response. But I hope it still will help you!
Hiii :)
I made this Tiramisu and WOWWWWW, it was beautiful, it was the first time I made a Tiramisu and I was for some reason drawn to this recipe, the instructions were easy. It went down well with the family. Definitely a must-make AGAIN !!!
Next on the list is to try your beef stroganoff recipe!
Love your recipes, your sites and your replies to everyones comments. Much love…. !
what can i use instead of mascarpone cheese n get close reaults?? can you please tell me……its hard to find this cheese where i live……i have to go very far for this cheese….if u could help me it would be great!! :)
I always wanted to make a non-alcohol version of this. Great recipe and easy to follow :)
i like cheese :)
there are no pineapples or starfish so it bad
hello i like mens wing wang and all the people who have commented are number 7’s so i guess i win :D and i do like the recipe but it is to salty in my mouth and it lacks starfish and mr pineappe and jimmy who commented before me are so full of goat cheese <3 i am a local post man i chop off little kids peni5s
hi,
can i please know how many people this quantity serves, i need to make for 8 people…. do i have to double up the quantities ???
I think it will please you to learn that according to wikipedia https://en.wikipedia.org/wiki/Tiramisu#Preparation the original was actually *without* alcohol. I’ve scoured the web for recipes without alcohol (since while I don’t mind cooking with that I don’t want or like raw alcohol (the not cooked evaporated so only the flavour stays) anything, especially sweets. I think it gives it a “sharp” and not good flavour) but have mostly come up empty, even on sites that claim to have “the original” or “traditional” versions.
so thank you for this (actually original) alternative. :)