Best 3 Way to Make Classic Tiramisu Recipe in Home

This article contains everything about Tiramisu – what is it, where it came from, who first made it, what are the variations, what’s the best tiramisu recipe, how to make it without raw eggs etc. Here we will talk about three different recipes for tiramisu. If you want to know only the recipes, click here.

Table of contents:

1. Origin of Tiramisu
2. How to prepare a tiramisu recipe?
3. Tiramisu without eggs
4. Strawberry tiramisu

Tiramisu; what’s the thing!

Tiramisu is a coffee-flavored Italian dessert made with coffee-dipped ladyfingers, layered with a whipped mixture of egg yolks, mascarpone cheese, and sugar, and flavored with cocoa or dark chocolate. The best thing about Tiramisu is that this dessert is made in a NO BAKE process.

Origin of Tiramisu

There are two schools of thought on the origin of this dessert. One school comprises that Tiramisu was originated in Veneto, Italy in the 1960s. A confectioner named Roberto Linguanotto first created tiramisu in his restaurant “Le Beccherie”. The other sources state that this dessert was first made in honor of Grand Duke Cosimo III at the end of the 17th century in Siena.

Tiramisu is believed to have originated from two different desserts. The name might have been borrowed from the name “Tiramisu” – a semi-frozen dessert which was served by Vetturino in Pieris, in the Friuli-Venezia Giulia region in Italy since 1938. And the recipe may have originated from another layered dessert named Zuppa Inglese. Though there are also possibilities that the ingredients were derived from other layered cakes such as Charlotte, Dolce Torino, and Bavarese Lombarda.

History reports that Tiramisu has a strong aphrodisiac effect. Probably that was the reason why it was served in the brothels of Treviso. The statement of this report may seem accurate as the Italian word “Tiramisu” literally means “pull me up, lift me, or pull it up”. Aphrodisiac or not, Tiramisu has found its place in people’s brain and mouth for its great taste, health benefits, and easy preparation process.

How to make Classic Tiramisu Recipe?

Tiramisu is not only a great dessert but it may also turn to be a great party popper or a healthy snack for your children and other family members. Making tiramisu requires fewer efforts. The preparation is easy and baking free. 

True, you will need to use your stove for a while, but that’s not very time-consuming. So let’s start about the process. But first, let us know of the ingredients.

Ingredients:

• 6 ounces of water
• 2 teaspoons of instant espresso
• 50 ml Kahlua (optional)
• 6 egg yolks
• 1 cup of sugar
• 2 tablespoons of milk
• 1 & ½ cup of heavy cream
• 1 teaspoon of vanilla extract
• 8 ounces of mascarpone cheese
• 3 boxes of ladyfingers (3.5 ounces each)
• Unsweetened cocoa powder

Utensils:

• 1 big aluminum bowl
• 3 glass bowls – 1 big and 2 medium
• 1 teaspoon
• 1 tablespoon
• 1 stand or hand mixer
• 1 whisker
• 1 spatula or large spoon
• 19" X 9" glass baking tray

Everything’s ready? Now let’s get started…!!

Direction:

First, boil the water a bit and pour it into a bowl. Mix 2 teaspoons of instant espresso with it and stir. Then add 50 ml Kahlua with the espresso. Mix the solution well by whisking and set aside for cooling off. But keep in mind, if you are preparing the tiramisu for kids, skip the idea of using the Kahlua.

Then, you’re going to need a double boiler. The idea is pretty simple. Take an aluminum bowl and pour some water into it. Then place it on a stove over medium heat so that the water gets simmered. 

Now take all the 6 egg yolks into a heat resistant glass bowl and place on the simmering water. Now take a hand whisker and start whisking the yolks. After the yolks are scattered all over the bowl, pour ½ cup of sugar in it and continue whisking. 

After a while, it will form a mold. To soften the mold, use 2 tablespoons of milk after 4 to 5 minutes. Remember to whisk gently all the time or the egg yolks will get scrambled. 

After a good 8 to 10 minutes of whisking, the mixture will be ready. Then put the bowl off the heat and let it cool completely. If you notice that the sugar is still not dissolved, don’t bother, it will get dissolved eventually.

Next, take 1 and a ½ cups of heavy cream in a stand mixer. Sprinkle 1 tsp. of vanilla extract in it. Now start whisking. It’s not necessary to use a stand mixer always. You may use a hand mixer as well. Whisk it until it forms a stiff peak. Remember, don’t overdo it or it may turn into butter.

After that, take 8 ounces of mascarpone cheese and mix it with egg yolks. Both the cheese and the yolks should be at room temperature for ideal mixing. Take a spatula or a large spoon to stir the mixture so that the cheese makes an intimate friendship with egg yolks. 

After they get mingled completely, take the bowl of whipped cream and pour it nice and gentle into the egg-cheese combo. Now, be careful while mixing the cream because you don’t want to deflate the cream. 

Take the spatula and dig in right through the center and scoop out from the side of your bowl. Continue this process and slowly it will all come together. After it’s completed you will get a dough-like mixture. Set it aside and start working with the ladyfingers.

Take the ladyfingers out of the packet(s) and check if the espresso is cool enough. If not, wait for a bit more until it comes to room temperature. After the espresso gets in normal temperature, dip the ladyfingers into it for a couple of seconds. 

DO NOT dip it for more than that or the ladyfingers will get mushy. After a soft dripping, arrange them in the tray. After the tray surface is full, take the creamy dough and spread it over the panel of ladyfingers. Use half of the mixture in this process and then again put the coffee-dipped ladyfingers over it. 

Then put the rest of the cream mixture over it and place it in the refrigerator for at least 6 to 8 hours. The truth is, this dessert tastes best when all the ingredients soak in completely. So the more patience you have, the better. Cause trust me…… having patience after looking at this delicious dessert is really too hard.

Finally, after cooling it off for 6 hours least, pull it out from the refrigerator cut it into evenly squared slices and sprinkle the unsweetened cocoa powder over it before serving. Normally, this dessert has a dark, pungent taste but if you are a sweet lover, you may add some grated chocolate and almond over it.

Images:

This classic tiramisu recipe is perfect for a backyard get together or a family party. It is even a grabber for your kids.

Also Read: 8 Easiest Ways To Make Tiramisu Recipe

While tiramisu tastes the best with its classic preparation, some may find consuming raw eggs a little discomforting such as myself. For that, I have an alternative solution. We may prepare tiramisu without eggs and there is no difference in taste. How is that? Let me show you here.

Tiramisu without eggs

If you are worried about having raw eggs or if you are a vegetarian, you may skip the egg yolks and prepare the filling with only mascarpone cheese, whipped cream, sugar, and vanilla extract. In the case of vegetarians, choose the ladyfingers (or savoiardi as it is originally named) with no eggs. If you find it hard to get eggless savoiardi, try making it on your own. Here is a quick and simple recipe for tiramisu without eggs:

Ingredients:

• 1/2 cup of butter
• 1/4 cup of sugar
• 1/2 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 1/4 teaspoon of baking powder
• 2 tablespoons of powdered sugar

Instructions:

• Preheat your oven to 350°F (180°C).
• Line 2 cookie sheets with parchment paper.
• Set it aside.
• In a medium bowl mix the butter and sugar together until it becomes creamy, light, and fluffy.
• Add the flour, baking powder, and vanilla with it and whisk together until it gets combined.
• Take a piping bag with a ½ inch round tip and transfer the batter into it.
• Onto the parchment paper, pipe 3-inch lines of batter. Each batter should be about 1 inch apart.
• Put it in the oven and bake the ladyfingers for 10 to 12 minutes.
• After it gets slightly golden, take it out.
• Allow them to cool for 5 to 6 minutes.
• Take them out from the cookie sheets and place them in a wire rack for complete cooling.

There are thousands of variations when it comes to tiramisu. Not kidding! Every Italian grandmother out there in the world has added a little extra something to the classic tiramisu recipe. One of the biggest additions to this recipe is the introduction of different types of fruits. You may try peach, triple berry, plum, orange, pineapple, strawberry, etc. to your recipe which will make it only more savory.

In our article here today, we will talk about how to make a strawberry tiramisu because there are universal love and affection to strawberry. Whether be it a kid or a full-grown, nobody can deny his or her craving for strawberry in life. So have a look at our strawberry tiramisu recipe here and enjoy it!

Strawberry Tiramisu

While making the strawberry tiramisu, the only difference in the preparation process is that the Savoyard is are dipped into strawberry juice rather than espresso. To make a perfect strawberry juice, take some strawberries, wash it well, put it into a blender, add water and sugar, and finally add a pinch of lemon juice. The lemon juice will have a twisting taste in the strawberry juice and is the real deal for summer.

You may also try readymade strawberry juices from the superstores, but the only problem is that it may contain too much sugar in it that the tiramisu will get over-sweetened. That’s why we always prefer homemade strawberry juice.

Then keeping all the procedure the same, just dip the ladyfingers into that strawberry juice and make the tiramisu. Keep a couple of strawberries cut in halves to place it on the slices.

Cleaning the strawberries is an important part because you don’t want any dirt in your tiramisu and you don’t even want your strawberries to get too soaked into water. To avoid over-soaking, leave the stem on the strawberries as it helps the berries to soak less water. Rinse them in cold water and use your hand to gently remove any dirt. Then pat the berries dry with paper towels.

A strawberry tiramisu looks simply breath-taking and may grab the attention of everybody.

Common questions raised about Tiramisu – Answered!

People have different questions about the recipes out there. We have gathered some of the questions and tried to answer them for our readers.

1. Is the liquor necessary to make the best tiramisu?

 - No. It’s not like the end of the world. If you are not comfortable with liquors, just skip them. But if you want to have that extra spark in your tiramisu, always go for the dark rum.

2. Does tiramisu contain that eggy smell?

- Absolutely not. The coffee, vanilla extract, and cheese take the smell out giving you a perfect taste.

3. What about the egg whites?

- You may use the egg whites if you want a more airy texture. I like my tiramisu filling to be rich, that’s why I used whipped cream.

4. What should be the pan size?

- I have prepared in a 9"X9" pan. You may also use a bigger 9"X13" pan. In that case, you just need to increase each ingredient amount to 1 and ½ portion.

When it comes to desserts, nobody can beat the Italians. And this little bake-less savory is certainly in the top list of their contributions to the world food gourmet.