The most famous Italian dessert – My version of a classic Italian tiramisu recipe brings smiles to the whole famiglia!
Ciao, you Beautiful People! Spring has finally sprung. That means we need more energy and pep in our step to enjoy the beauty around us. There is no tastier way to do that then with a creamy sweet, caffeinated treat. I’m in the rhyming mode, and Tiramisu literally means pull/pick-me-up. This recipe may take a little time but makes up for it with the perfect balance of all things that should be in a dessert. There is also an option below to make this classic Italian tiramisu recipe, prepare for shock, egg less.
Zabaglione is the Italian custard that really takes a tiramisu to the next level. While the process takes extra time and some work to master the results are amazing. I’ve laid out both options for you. I know the purists are going crazy but I want everyone to enjoy this dessert and if you can’t do eggs, here you are. Skip below to get to the recipe, and ingredients.
Spring Classes
My upcoming Spring cooking classes in Vancouver start in 7 days and some have already sold out. We’ll dive into the art of crafting fresh fettuccine (4 spots left), risotto, cavatelli and more. If you’re as passionate about Italian cuisine as I am, don’t miss this opportunity to learn the secrets passed down from my Ma. Speaking of Mamma, I’ll be teaching on the Mother’s day weekend for those looking for an engaging family experience. Sign up now and let’s cook together! Here is the link to book my upcoming April and May cooking classes at Vancouver Parks and Recreation. Booking tickets is live.
Until next time, please try my Classic Italian Tiramisu recipe and let me know how it turns out.
Most importantly, remember to always, Eat With Those You Love ®
Peter
Pasta Boy Peter Inc. ®
Classic Italian Tiramisu Recipe
Feeds 4 to 6 People
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Zabaglione Italian Custard – Optional
If you wish to add it to your Tiramisu prepare the custard first, and then follow the rest of the recipe below.
Equipment:
- Double Boiler or Pot
- Plastic Wrap
- Spatula
- Whisk or Hand Mixer
- 1 deep metal or Pyrex bowl
- Measuring spoons
- Measuring cups
- Zester or Micro plane
- Knife
- Cutting Board
Ingredients:
- 3 egg yolks
- 1 ½ TBSP of white granulated sugar
- ½ tsp of Vanilla
- 1 TBSP of Marsala Wine, or Sweet Vermouth, or Rum
Instructions Zabaglione:
- Bring 2 inches of water in your pot, or double boiler, to a gentle simmer on a medium heat. You want to see steam wafting up.
- Separate three eggs. Add yolks to the top of your double boiler, or metal/pyrex bowl, which will sit over a simmering pot of water.
- Save your egg whites for other recipes.
- Add the sugar, and vanilla to your eggs. Begin to whisk them vigorously, preferably in a figure eight motion which creates airiness.
- This next step should be done with attention and caution.
- Once all the ingredients are fully combined add the bowl to the top of the double boiler and continue mix with a heat proof spatula, scraping down the bottom and sides, until the egg mixture begins to thicken. When you lift the spatula out it should dribble ribbons of custard which briefly collect on the surface below. A thermometer should read 160 degrees Fahrenheit.
- Allow the mixture to cool slightly and then whisk in your Marsala wine until the mixture is thick again. Chill the bowl as fast as possible and then refrigerate it
- To incorporate the custard into the Tiramisu recipe follow the instructions below. Add it, chilled, to the cheese mixture at the same time as the whipped cream. Fold all the ingredients together and complete the recipe as detailed.
Tiramisu Instructions without Zabaglione (Custard)
Equipment:
- A deep Pyrex baking dish or other baking dish/pan 8×6 inches (2 to 3 inches in depth)
- Plastic Wrap
- Spatula
- Whisk or Hand Mixer
- 2 deep bowls (Chill your bowls in the freezer, or fridge, if possible to help in making the whipping cream and your cheese filling)
- Measuring spoons
- Measuring cups
- Zester or Microplane
- Knife
- Cutting Board
Ingredients:
- 250 gr of Marscapone Cheese (Double it if you would like to use 100% Marscapone)
- 250 grams of Cream Cheese if you’re not using 100% Marscapone (keep your Marscapone and Cream Cheese in the fridge until you’re ready to use it.)
- 24 Lady Finger biscuits (plus extra to fill in any gaps)
- 1 Cup of brewed espresso or strong dark roast coffee
- 250 ml of whipping cream
- 6 Tablespoons of granulated white sugar
- 1 teaspoon of Vanilla extract
- Zest of ½ an Organic orange (optional)
- 1/4 teaspoon of salt
- 1/2 Cup of Light Dutch Cocoa powder
- 4 Tablespoons of Marsala Wine, Sweet Vermouth or Rum (you can omit or increase as you wish)
- Dark Chocolate for grating if you wish
Instructions:
- Brew a large pot of espresso or strong dark coffee. In a pinch you can also use instant espresso. You will need 1 ¼ cup of coffee. Add 2 TBSP of sugar and stir it in. Set aside and let cool.
- Add heavy cream, two TBSP of sugar, and ½ tsp of vanilla to your chilled bowl. Whip until you have stiff peaks. Essentially there should be a small peak on the top of the whisk when you pull it out and hold it upright.
- Pull your cheese out of the fridge and add to a second chilled bowl. If you’re using all Mascarpone taste it to see if you need, or wish, to add sugar as it is sweetened. Add the zest of orange, 2TBSP of sugar, ½ tsp of salt, and 1 TBSP of alcohol to your cheese and fold it together with the spatula.
- Fold your whip cream into your Tiramisu ½ at a time. Be gentle when folding so as not to make your filling to dense. Fold into all the whip cream is evenly mixed in and indistinguishable from the cheese.
- Add remaining alcohol to the coffee and stir it in. Taste it for sweetness.
- Taste your cheese filling for sweetness. Add remaining sugar to your liking but remember the biscuits are also slightly sweet.
- Add your coffee mixture to a small shallow tray or bowl. Lay your lady fingers, one at a time, into the coffee for 2-3 seconds per side. Create a layer on the bottom of your dish breaking any cookies you need to fill the gaps. Add ½ your filling mixture to the top of the cookies. If you prefer 3 layers divide into thirds.
- Dust with Cocoa powder and shaved chocolate. Repeat for a second layer, or a third, until your dish is full. Again, dust the top layer with cocoa powder and shaved chocolate.
- If you have left over cheese, coffee and cookies create a small tiramisu in a glass, cup or small bowl.
- Wrap Tiramisu in plastic wrap and refrigerate for at least 3 to 6 hours, but overnight is preferred.
Serving your Classic Italian Tiramisu
Cut a nice square and enjoy with an espresso, chilled fortified wine, like Marsala, or a digestive. Buon appetito!
Grazie mille for joining me in making this tiramisu recipe! If you’re ready to dive deeper into the world of Italian cuisine, don’t forget to sign up for my Spring cooking classes Vancouver. Let’s cook together and share the love of Italy.
Now go, and remember to always, Eat With Those You Love ®
Peter Ciuffa
Copyright 2025
Pasta Boy Peter Inc. ®
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Peter