Best Italian Tiramisu Recipes

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TRADITIONAL ITALIAN TIRAMISU

I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!

Provided by ItalianMomof2

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7



Traditional Italian Tiramisu image

Steps:

  • In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
  • In a separate bowl whip the whipping cream till soft peaks form.
  • Gently fold mascarpone mixture into the whip cream.
  • In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
  • Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
  • Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
  • Sprinkle 1/2 of the shaved chocolate over the top.
  • Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
  • Drizzle the remaining espresso over the ladyfingers.
  • Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
  • Sprinkle the remaining shaved chocolate on top.
  • Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
  • Enjoy!

Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5

1 lb mascarpone cheese
3 tablespoons Frangelico (any type of hazelnut liquor will do)
1/4 cup granulated sugar
1 cup heavy whipping cream
24 italian ladyfingers (Savoiardi)
1 cup espresso (room temperature)
2/3 cup bittersweet chocolate, shaved into small pieces

THE BEST TIRAMISU

Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 8



The Best Tiramisu image

Steps:

  • For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
  • To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
  • Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
  • Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

4 large egg yolks
1/2 cup sugar
2 tablespoons sweet Marsala
Two 8-ounce containers (16 ounces) mascarpone cheese
4 tablespoons instant espresso powder
3 to 4 tablespoons sweet Marsala (see Cook's Note)
1 teaspoon plus 1 tablespoon unsweetened cocoa powder, for dusting
One 7-ounce package ladyfingers, such as Savoiardi (see Cook's Note)

TIRAMISU ITALIANO

Provided by Tyler Florence

Categories     dessert

Time 2h47m

Yield 8 servings

Number Of Ingredients 11



Tiramisu Italiano image

Steps:

  • Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
  • In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
  • In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

AUTHENTIC TIRAMISU

On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 8



Authentic Tiramisu image

Steps:

  • Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
  • Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
  • Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
  • Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

Nutrition Facts : Calories 324 calories, Carbohydrate 25.7 g, Cholesterol 154.5 mg, Fat 21.6 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 10.9 g, Sodium 84.1 mg, Sugar 8.5 g

½ cup white sugar
3 eggs, separated
2 tablespoons brandy
2 cups brewed espresso, cooled, divided
2 (8 ounce) packages mascarpone cheese
1 pinch white sugar
30 ladyfingers (such as Savoiardi®)
3 tablespoons unsweetened cocoa powder

BEST EVER TIRAMISU

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 8



Best ever tiramisu image

Steps:

  • Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
  • Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  • Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
  • Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  • Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
  • To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g dark chocolate
2 tsp cocoa powder

EASY TIRAMISU

Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h35m

Number Of Ingredients 8



Easy Tiramisu image

Steps:

  • Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
  • Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
  • Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
  • Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

1 1/2 cups Americano or strong coffee, room temperature
3 large eggs
1/2 cup sugar
1/3 cup sweet Marsala
1/2 cup heavy cream
8 ounces mascarpone
1 7-ounce package ladyfingers (about 24)
Unsweetened cocoa powder, for sprinkling

LEMON TIRAMISU

This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!

Provided by PetsRus

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10



Lemon Tiramisu image

Steps:

  • Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
  • Set aside so the sugar has time to dissolve.
  • Get ready a 9-inch spring form pan; line the bottom with parchment paper.
  • In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
  • Whip the cream also to a soft peak.
  • Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
  • Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
  • Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
  • Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
  • Level the top using a palette knife, cover and leave in the fridge overnight.
  • To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4

2 lemons, juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 -5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
1 lemon, zest of, finely grated mixed with
some demerara sugar (optional)

CLASSIC ITALIAN TIRAMISU

This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.

Provided by Magda

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7



Classic Italian Tiramisu image

Steps:

  • Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
  • Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
  • Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
  • Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
  • Dust with cocoa powder before serving.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g

6 large eggs, separated, divided
3 tablespoons sugar
2 (8.8 ounce) containers mascarpone cheese
4 tablespoons amaretto liqueur, divided
1 ½ cups brewed espresso, cooled
1 ½ (12 ounce) packages ladyfingers (about 30)
1 tablespoon cocoa powder, or as needed

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