Authentic Italian Tiramisu
Almost like you’re sitting in an Italian coffee house, this authentic Italian tiramisu recipe is classic dessert containing espresso soaked lady finger sponge cake topped with mascarpone mousse and cocoa powder. My all time favorite dessert, this is the best tiramisu cake you’ll ever have.
What Does Tiramisu Literally Mean? How do You Pronounce Tiramisu?
Tiramisu (pronounced tee-ruh-mee-soo) literally translates to “pick-me-up” due to the espresso soaked lady fingers and is the perfect coffee accompaniment. So yes, tiramisu cake does have caffeine in it. Even though the presentation may not be traditional, this recipe uses authentic ingredients and techniques. The mascarpone cheese and marsala really come through in the mousse which is vital for creating the perfect tiramisu cake. The coffee syrup in this Tiramisu recipe is less about “syrup” and more about espresso and boozy Kahlua flavors. Finally, the cocoa powder on top helps contrast any sweetness.
The Origin of Tiramisu
Tiramisu started in a brothel. Sorry, I just had to get that out right away. Tiramisu literally translates to “pick-me-up,” and it comes from the Italian Treviso dialect, “Tireme su.” It was invented in the 1800’s by the maitresse of a pleasure house in Italy where it would be served to clients at the end of their romp to invigorate them for the homely, bedroom duties. Since this dessert was not very prude, it did not become known or popular until the 1980’s when it first appeared in a cookbook. Read more about this scandalous history here!
Tiramisu Ingredients
- Mascarpone cheese: THE ingredient that makes tiramisu, tiramisu which can be lumpy. I massage it with the Marsala wine to soften it up.
- Marsala wine: A fortified, Italian wine that is traditional in tiramisu. You can leave this out entirely if looking for alcohol free dessert.
- Kahlua: More booze! A coffee liqueur used to soak the sponge cake in. Can be substituted with more espresso for alcohol free dessert.
- Espresso: If you cannot make espresso, double the amount in coffee and reduce by half on the stove top.
- Cake flour: Cake flour contains less proteins and is ideal for airy cakes. Can substitute all purpose flour.
Major Allergens Present: Gluten, eggs, dairy, alcohol
Equipment Needed
- Hand or stand mixer: Used for both the cake and the mousse to achieve all the wonderful volume. You’ll use the whip attachment for a stand mixer and the beaters for a hand mixer.
- 13″x 9″ pan: Used to bake the cake in and finish the dessert in.
- Sifter: Used to sift ingredients in the lady finger sponge to produce a light and airy cake. Also used to dust cocoa powder on top.
How to Make Authentic Tiramisu:
what is tiramisu? What is in classic tiramisu?
Tiramisu cake is an Italian coffee dessert and the perfect dessert to have with coffee. Traditionally, tirmaus cake is made with espresso and Kahlua soaked lady finger sponge cake topped with mascarpone mousse with a little Marsala wine then dusted with cocoa powder. Both the sponge cake and mousse contain A LOT of eggs, so make sure to stock up. This is a boozy dessert, but if you’re looking to steer clear, you can leave out the Marsala wine, and substitute Kahlua with more espresso.
Make the lady finger sponge:
It’s called a sponge cake because a lot of air is incorporated making the texture spongy. You incorporate air in 3 ways: the egg yolks, the egg whites, and sifting. Do not use store bought egg whites because those do not whip up the same, and don’t skip on the sifting. Whip the egg yolks first because yolks deflate slower than egg whites will. Egg yolks will also never over mix, so I will usually get that going right away while I prepare everything else.
If you only have one mixer bowl, thoroughly clean the bowl and attachment after the yolks because any fat will disallow the egg whites to whip up while making the French meringue. Whip the whites until soft peaks then slowly add the sugar, and whip until stiff peaks. If you add sugar too fast or soon, it will cause the whites to deflate. Make sure you are ready to immediately fold and bake once the egg whites are done whipping. Fold the yolks and dries together followed by the whites. See my tips for good folding techniques. Bake until when poked, it springs back, and allow to cool fully before soaking.
Prepare the coffee syrup and Soak
If you do not have an espresso machine then double the amount of espresso with regular coffee and reduce by half by boiling on the stove top. Mix everything together until the sugar dissolves and allow to cool. Replace the Kahlua with more coffee if looking to keep alcohol feel.
Once the cake and syrup are cooled down, remove the parchment paper from the cake, and place the cake back in the pan. Poke holes in the cake with a fork which allows the center of the cake to soak up the syrup better. Pour the syrup over the cake starting with the edges and working your way in towards the center. Set aside while you make the mousse.
Make the mascarpone mousse
The mascarpone mousse uses the same techniques with the yolks and whites as the cake. However, first, I massage the mascarpone and marsala together with a spatula to get out all the lumps in the mascarpone. Again whip the egg yolks until pale yellow and very poofy, and then whip the egg whites into a French meringue. Once more, if you only have one mixer bowl, thoroughly clean the bowl and attachment after the egg yolks. Fold the egg yolks into the cheese then the egg whites into that. Please read my tips below on folding.
Finish the Authentic Italian tiramisu
Once you’ve got that mascarpone mousse all whipped up, pour and spread that right over the soaked lady finger sponge right in that pan! I let it set up in the fridge for 4-6 hours then I dust with cocoa powder using a mini sifter. Serve and cozy up to enjoy this tiramisu cake.
Help Making Authentic Italian Tiramisu
How to Fold Ingredients Together:
Folding is the act of delicately combining two ingredients of separate consistencies. It is supposed to keep air in the batter, and you always start by folding the lighter ingredient into the heavier ingredient. In this recipe, you fold the egg yolks (the second lightest ingredient) into the mascarpone cheese (heavier ingredient) and the French meringue (lightest ingredient) last. After learning many different folding techniques, here are MY techniques for folding:
- Always start with a whisk as a whisk’s job is to incorporate air and finish with a spatula to fully incorporate. Add 1/3rd of the lighter ingredient into the heavier ingredient. Insert the whisk into the center of the bowl and scoop from inside to outside then fold onto the center. Rotate the bowl and repeat until it is 2/3rds of the way combined.
- Repeat this process for the second 1/3rd of the lighter ingredient.
- Switch to a spatula and finish the rest of the lighter ingredient until it is fully incorporated.
How to Store and Freeze Tiramisu Cake:
- Store tiramisu cake covered in the fridge for up to 6 days or in the freezer for up to 2 months.
- Freeze the cake separately, wrapped for up to 4 months.
- Store coffee syrup in the fridge for up to 6 months.
Troubleshooting Authentic Italian Tiramisù:
- My lady finger sponge came up thin and dense: You did not incorporate enough air in the process, you deflated all the air, or you did not bake it right away. Make sure to sift the dry ingredients, whip up both the yolks and whites to full volume, and read my tips for successful folding. It will still taste great though!
- My meringue deflated or won’t whip up! You are either not using fresh whites, fat has come into contact with the whites, or your mixer is too big. You will need to start over, so when you do with fresh whites, clean the bowl with soap and hot water and wipe out with a vinegar dampened towel. Also, your bowl may be too big and the amount of product too small for the whip attachment. Double the recipe and only use half.
- I have lumps in my mascarpone mousse: You did not whisk enough with the marsala. If you find it is still lumpy after thoroughly massaging with the marsala, I would suggest pushing through a cheesecloth or a fine mesh strainer.
Something else going wrong? Reach out and we will troubleshoot together!
Authentic Tiramisu
Equipment
- Stand or hand mixer
- 13" x 9" Pan
- Sifter
Ingredients
Lady Finger Sponge
- 4 ea Egg yolks
- 80 g Granulated sugar
- 3 ea Egg whites
- 31 g Cornstarch
- 31 g Cake flour Substitute all purpose if needed
Coffee Syrup
- 8 shots or 235g Espresso sub 3 cups of coffee and reduce by half
- 50 g Granulated sugar
- 114 g Kahlua = 2 nips (can sub extra espresso if wanting to keep alcohol free)
Mascarpone Mousse
- 5 ea Egg yolks
- 88 g Granulated sugar
- 5 ea Egg whites
- 426 g Mascarpone cheese
- 40 g Marsala wine can exclude if wanting to keep alcohol free
Cocoa powder for dusting
Instructions
To prepare the lady finger sponge:
- Preheat the oven to 350°F and prepare the 13" x 9" pan with pan spray and lined with parchment paper.
- Whip the egg yolks with half the sugar on high speed until voluminous and pale yellow. If you only have one stand mixer bowl, transfer the yolks to a different bowl, and thoroughly clean the mixer bowl and whip attachment.
- Whip the egg whites until soft peaks on high speed then slowly add in the rest of the sugar while whipping on medium low. Increase to high speed again and whip until stiff peaks.
- Sift together the cornstarch and cake flour and fold into the whipped egg yolks.
- Fold in the whipped egg whites, and spread into your prepared pan.
- Bake for 18-20 minutes or until the cake spring backs when poked. Allow to fully cool.
To prepare the coffee syrup and soak:
- Whisk all ingredients together until the sugar has dissolved. Cool completely before using. I do not recommend tasting this.
- Remove the parchment paper from the cake and place the cake back in the pan. Poke holes in the cake with a fork.
- Pour the coffee syrup starting with the edges and working your way in. Set aside.
To prepare the mascarpone mousse
- Whip the egg yolks with half the sugar on high speed until voluminous and pale yellow. Again, if you only have one stand mixer bowl, transfer the yolks to a different bowl, and thoroughly clean the mixer bowl and whip attachment.
- Whip the egg whites until soft peaks on high speed then slowly add in the rest of the sugar while whipping on medium low. Increase to high speed again and whip until stiff peaks.
- With a spatula, mix the mascarpone cheese with the marsala wine until creamy and dreamy and lump free.
- With a whisk, fold the yolks into the cheese mixture in thirds only folding it two-thirds of the way.
- Continuing with a whisk, fold in the egg whites in thirds only folding it two-thirds of the way. In the final third, switch to a spatula and finish folding completely.
To finish the tiramisu cake:
- Pour the mascarpone mousse on top of the soaked cake. Allow to chill and set for at least 6 hours but preferably overnight. Dust with cocoa powder before slicing and serving.
Notes
Nutrition
