Easy Authentic Tiramisu

Course: Dessert

Cuisine: Italian

Diet: Halal, Kosher, Low Salt

Keyword: authentic tiramisu, easy authentic tiramisu, timeas kitchen, tiramisu, tiramisu recipe

Prep Time: 20

Chilling Time: 2

Total Time: 2 20

Servings: portions

Calories: 574kcal

Author: Timea

A foolproof, no-bake Italian classic featuring espresso-soaked ladyfingers and a light, airy mascarpone cream brightened with a hint of orange essence.

Print Recipe

Metrics - US Customary

Equipment

3 bowl
1 electric mixer
1 glass oven tray

Ingredients

The Cream Base

500 g mascarpone room temperature
3 pcs eggs separated
150 ml double cream heavy cream
6 tablespoon sugar divided: 1 for whites, 3 for yolks, 2 for coffee
1 tablespoon vanilla sugar 1 sachet
1 teaspoon orange essence
¼ teaspoon salt one pinch

The Layers

400 g ladyfingers savoiardi
2 cups strong coffee cooled
3 tablespoon cocoa powder for dusting

Instructions

Prep the Components: Beat egg whites with 1 tablespoon sugar and salt until stiff peaks form. In a separate bowl, whip double cream to a foam. In a third bowl, whisk yolks with vanilla sugar and 3 tablespoon sugar until whitish and creamy.
Combine the Filling: Mix mascarpone and orange essence into the yolk mixture. Gently fold in the whipped double cream.
Lighten the Cream: Carefully fold in half of the egg white foam, then the remaining half, ensuring the mixture remains airy.
Assemble: Briefly dip ladyfingers in cooled coffee and line a glass tray. Spread half the cream over the top.
Repeat: Add a second layer of coffee-soaked ladyfingers and cover with the remaining cream.
Dust & Chill: Sift cocoa powder over the top. Refrigerate for at least 2 hours (ideally overnight).

Video

Notes

The "One-Second" Rule: To avoid soggy ladyfingers, dip them in the coffee for no more than one second. They should be soaked on the outside but still slightly dry in the middle; they will soften to a cake-like texture as they sit in the fridge.
Coffee Temperature: Ensure your espresso or coffee is completely cooled to room temperature before dipping. Warm coffee will melt the mascarpone cream and make the dessert runny.
Egg Safety: This recipe uses raw eggs. Always use the freshest, highest-quality pasteurized eggs. If you are serving this to pregnant women, the elderly, or young children, consider the "Eggless" variation mentioned in the blog post.
The Orange Essence: Don't skip the orange essence! It’s the signature Timea's Kitchen touch that balances the richness of the mascarpone and heavy cream.
Make-Ahead: For the best flavor, make this 24 hours in advance. It allows the layers to marry and the texture to become perfectly sliceable.

Nutrition