Classic Tiramisu Recipe You Asked For It And Now You’re Getting It
We heard you loud and clear, Classic tiramisu recipe, you asked for it and now you’re getting it. Our very best authentic traditional Italian classic tiramisu recipe without alcohol that is espressoly creamy delicious.
But before we get to this no-bake classic tiramisu cake recipe without alcohol. Let’s take a look at what makes this timeless no-bake traditional classic Italian dessert authentic.
What Makes This Classic Tiramisu Cake Authentic?
Hmmm…Let me start off by saying that this classic ladyfinger dessert originates from Italy specifically from the region of Veneto.
Tiramisu cake is super easy to make. What makes it authentic is essentially five ingredients, ladyfingers, coffee, eggs, and creamy mascarpone…That’s It!
Just to clear things up…. there are many Tiramisu recipes out there that use some type of coffee liquor, the alcohol is strictly a personal preference and does not make Tiramisu authentic.
Traditional tiramisu cake is made without alcohol….zippo…no alcohol!
Actually, I don’t recommend any type of coffee liquor, or alcohol especially if you will be serving this lady-finger-layered dessert cake to your children.
What Are Ladyfingers?
Ladyfingers are a popular Italian light airy dry cookie that is made using an egg-based sponge cake batter. They are named ladyfingers because of their distinctively shaped like large fingers.
These light ladyfinger sponge biscuits are also referred to in Italy as savoiardi, they are typically dipped into coffee or espresso before being eaten.
These sponge cookies are also one of the main ingredients in Tiramisu Cake, Trifles, and Charlottes.
If you wondering where you can find ladyfingers, they’re pretty much sold in every grocery store. Just hop on to the Italian section and you’ll find them waiting for you there.
What Is Tiramisu Cake?
Tiramisu is a popular Italian coffee-flavored dessert cake that is made with ladyfinger sponge cookie biscuits.
The biscuits are soaked in espresso or coffee then layered twice with mascarpone cream in between each layer.
Tiramisu is then finished off with a dusting of cocoa powder throughout the surface of the cake.
Ingredients For Tiramisu Cake:
- 1 1/2 cups espresso or strong coffee (320 grams) warm
- 2 cups mascarpone (450 grams)
- 2 cups whipping cream 35% (240 grams)
- 1 small pack ladyfingers (40-50 pieces) depending on your baking pan)
- 1 teaspoon vanilla extract (5 grams)
- 1/2 teaspoon almond extract (2.5 grams)
- 1/4 cup egg whites (120 grams) pasteurized
- 1/3 cup egg yolks (80 grams) pasteurized or (4 large eggs separated)
- 1/2 cup granulated sugar (100 grams)
- 4 tablespoons cocoa powder (50 grams) for topping
How To Make Authentic Tiramisu Cake?
- Prepare the espresso, or strong coffee and place it into a deep bowl.
- Dip and submerge each ladyfinger piece into the coffee and place them into a large 9X13 inch glass bake pan forming your first layer, set aside.
- Prepare the mascarpone cream: Add the mascarpone and almond extract into a bowl, beat with a hand mixer on medium speed until smooth. You can use a stand mixer with the paddle attachment, follow the same steps. Set aside.
- Prepare the egg yolk mixture with a double boiler: prepare a pot with water and bring to a simmer on medium-low heat. Add the egg yolk and half the sugar (50 grams) into the top pot, and beat using a hand whisk for about 3-5 minutes or until it begins to foam.
- Remove the egg mixture from the heat and carefully pour it into the mascarpone. Mix on medium speed until the mixture is well combined.
- Make the whipping cream: Add the whipping cream and vanilla extract into a bowl and beat on medium-high speed until medium-stiff peaks are formed.
- Add the whipped cream into the mascarpone mixture and fold in using a spatula until both mixtures are well combined and set aside.
- Make the meringue: Add the egg white into a clean bowl and beat on medium-high speed for about one minute or until it begins to foam.
- Add in the remaining 50 grams of sugar, beat until stiff peaks are formed about 5-6 minutes.
- Fold into with the mascarpone mixture until well combined.
- Using a spatula, spread an even layer of the mascarpone cream onto the first layer of ladyfingers in the baking pan.
- Soak the remaining ladyfingers and add them on top of the mascarpone cream.
- Repeat by spreading another layer of mascarpone cream and smoothen out the surface with a spatula.
- Dust the top of the tiramisu cake with cocoa powder.
- Place the tiramisu cake into the refrigerator uncovered for at least 2 hours before serving.
- Enjoy!
How Long Will This Tiramisu Cake keep?
This tiramisu will keep fresh covered in the refrigerator for up to 5 days. Considering longer shelf life? You can freeze this tiramisu covered in plastic for up to 3 month.
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Easy Authentic Tiramisu Cake
Equipment
- Double boiler
- Hand Mixer or Stand Mixer
- Whisk
- Glass 9X11 Baking Pan
Ingredients
- 1 1/2 cups espresso or strong coffee 320 grams warm
- 2 cups mascarpone 450 grams
- 2 cups whipping cream 35% 240 grams
- 1 small pack ladyfingers 40-50 pieces depending on your baking pan)
- 1 teaspoon vanilla extract 5 grams
- 1/2 teaspoon almond extract 2.5 grams
- 1/4 cup egg whites 120 grams pasteurized
- 1/3 cup egg yolks 80 grams pasteurized or (4 large eggs separated)
- 1/2 cup granulated sugar 100 grams
- 4 tablespoons cocoa powder 50 grams for topping
Instructions
- Prepare the espresso, or strong coffee and place it into a deep bowl.
- Dip and submerge each ladyfinger piece into the coffee and place them into a large 9X13 inch glass bake pan forming your first layer, set aside.
- Prepare the mascarpone cream: Add the mascarpone and almond extract into a bowl, beat with a hand mixer on medium speed until smooth. You can use a stand mixer with the paddle attachment, follow the same steps. Set aside.
- Prepare the egg yolk mixture with a double boiler: prepare a pot with water and bring to a simmer on medium-low heat. Add the egg yolk and half the sugar (50 grams) into the top pot, and beat using a hand whisk for about 3-5 minutes or until it begins to foam.
- Remove the egg mixture from the heat and carefully pour it into the mascarpone. Mix on medium speed until the mixture is well combined.
- Make the whipping cream: Add the whipping cream and vanilla extract into a bowl and beat on medium-high speed until medium-stiff peaks are formed.
- Add the whipped cream into the mascarpone mixture and fold in using a spatula until both mixtures are well combined and set aside.
- Make the meringue: Add the egg white into a clean bowl and beat on medium-high speed for about one minute or until it begins to foam.
- Add in the remaining 50 grams of sugar, beat until stiff peaks are formed about 5-6 minutes.
- Fold into with the mascarpone mixture until well combined.
- Using a spatula, spread an even layer of the mascarpone cream onto the first layer of ladyfingers in the baking pan.
- Soak the remaining ladyfingers and add them on top of the mascarpone cream.
- Repeat by spreading another layer of mascarpone cream and smoothen out the surface with a spatula.
- Dust the top of the tiramisu cake with cocoa powder.
- Place the tiramisu cake into the refrigerator uncovered for at least 2 hours before serving.
- Enjoy!
Notes
