Tiramisù is one of my favourite dishes! It’s rich, creamy, decadent, basically everything you want in a dessert. Looking for the best ever Tiramisù recipe or inspired dessert? Read our blog with 6 steps to make the BEST EVER TIRAMISÙ.
It’s the 12 June 2020 and Italians will soon start the summer season. Here in Australia we are heading into cooler temperatures of Winter. Can you think of a better way to kick off Winter than eating a decadent Tiramisù? No, me either. Any excuse is good to sink your spoon into this iconic and indulgent dessert – the change of season, a birthday, Easter, Christmas, Sunday, let’s even throw in a day off. Tiramisù in Italian means ‘pick me up’ and is a no-bake, crowd pleasing dessert made with creamy mascarpone and coffee-dipped biscuits and dusted with rich cocoa powder. I am very aware that this title of the best Tiramisù ever is bold, but this recipe has been proven to deliver. Before I begin, this recipe comes with a disclaimer – once you make it for friends and family, you will be asked to make it over and over. This is not a joke.
Follow these 6 steps to take your Tiramisù to the next level.
Tiramisù is a coffee-flavoured dessert so the coffee you use is important. Only use espresso (strong black) coffee from a coffee machine or stove top caffettiera (percolator in Italian).
Prepare the coffee for this recipe and pour into a shallow bowl. Please do not use brewed or instant coffee for this recipe. The brand of coffee I use most often is Nespresso in my Nespresso Inissia Original Espresso Machine by Breville. What else? I use Nespresso Arpeggio with intense, full body flavour from a blend of Central and South American Arabicas that have been long roasted. The intense roasting of coffee beans is just what the best Tiramisù needs. You can buy Nespresso from Amazon today! When I used to make coffee in a caffettiera, I used Lavazza Crema e Gusto or Quality Rossa. I recommend a 6 cup or larger Bialetti for efficiency which you can also buy from Amazon.
For this step, egg yolks and caster sugar are beaten at high speed until pale and thick. The mascarpone is then added until well combined, being careful not to over mix as you may split the mascarpone. It is important to use fresh produce for all dishes. This recipe in particular requires fresh eggs as it contains uncooked eggs and Mascarpone. No substitute cheese or cream belong in this recipe. I think that pretty much says it all but if you were thinking maybe I could use cream cheese or thickened cream as a substitute in your Tiramisù, think again. Luckily Mascarpone is readily available so there are no excuses!
Add Marsala to the mascarpone mixture. Marsala is a sweet, fortified Italian dessert wine. You could experiment with other liquors, but I always use Marsala in my Tiramisù and it tastes incredible. Of course, you could create a kid-friendly version without alcohol if you wish but it really isn’t the same.
Now this is where the magic happens! Italian meringue is made using the combination of hot sugar syrup and egg whites. The result is the glossiest and most sturdy meringue you will ever make. The secret to create the best ever Tiramisù is to fold Italian meringue into the Mascarpone mixture. Not only does the Italian meringue help to stabilise the Tiramisù, it creates the most rich and creamy yet surprisingly light texture. Refer to the Best ever Tiramisù recipe for full details to make the Italian meringue. We have past the booze step, however this is the time to taste and add extra Marsala, if desired. I can guarantee that you will have more than one spoonful – it is so good!
To assemble the Tiramisù, I have used an Oval serving dish which you can buy from Amazon. The rounded edges lift the presentation of your Tiramisù into a showstopping dessert. Dip enough biscuits into coffee to cover the base of your bowl. Soak a few biscuits in coffee at a time without letting them get completely sodden and giving them a light squeeze as you take them out. My preference is for Savoiardi (Italian sponge finger biscuits) as they are a thicker biscuit which means they absorb less coffee and create a more biscuity and substantial Tiramisù. You can buy Savoiardi from Amazon. Pavesini are my second choice. Pavesini are much smaller and thinner than Savoiardi, meaning they absorb more liquid. This means no middle of the biscuit left untouched and creates a richer result. The truth is that both of these biscuits produce an incredible Tiramisù. Getting back to assembling the Tiramisù, use a small, fine strainer to sprinkle unsweetened cocoa powder over the biscuits. Spread half of the mascarpone mixture over the biscuit layer. Cover with another layer of coffee-soaked biscuits, sprinkling of unsweetened cocoa powder and pipe the final layer of Mascarpone.
Tiramisù requires refrigeration for at least 2 hours to set (or overnight for best results) so plan ahead. This is so that the Tiramisù is firm enough to cut. Once set and just before serving, dust with a sprinkling of unsweetened cocoa powder.
Tiramisù is the most satisfying dessert to make! The only thing left to do is to divide your Tiramisù into portions and dig in with the spoon. Now that you have 6 steps to make the best ever Tiramisù, you are ready to make it. I can guarantee that it will impress and ‘pick you up’. For the full recipe, here is a link to Best ever Tiramisù. My husband Simone has put his years of experience watching his mum in the kitchen and hospitality experience to great use and perfected Italian Spoon’s Tiramisù recipe. If you are looking for a recipe that will impress family and friends at your next dinner party or special event – this is it!
We love Tiramisù so much, we have even baked Tiramisù cake, a Tiramisù – flavoured cake. Italian Spoon’s No-bake Tiramisù cheesecake recipe also has the flavour of Tiramisù with coffee soaked Savoiardi biscuits, a buttery biscuit base and creamy filling which uses a combination of Crema Chantilly, mascarpone, cream cheese, icing sugar, marsala and a dust of cocoa powder. All the dishes mentioned in this blog are beautiful on the eyes and simply buonissimo!
We would also love to hear about how you went with making Italian Spoon’s traditional recipe or Tiramisù inspired desserts. Please write a review and let us know!
X Happy cooking!
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