Easy Homemade Tiramisu Recipe - Classic Italian Dessert Perfect for Any Occasion
Updated: Jul 24
After a wonderful visit to the Italian restaurant, there's nothing better than a little dessert and an espresso to round it off. Every time I think of my father's creamy and freshly made tiramisu, I could melt. Usually, homemade tiramisu is always served on a special occasion, but lately I can't stop thinking about it. Because many people ask: How do you make tiramisu yourself? Well, guys, today we're going to give you dad's recipe, so watch out!
Indulge in the classic Italian dessert, Tiramisu, with this easy and delicious homemade recipe. Perfect for any occasion, this recipe features layers of ladyfingers dipped in coffee and a rich mascarpone filling. Learn how to make tiramisu from scratch and impress your guests with your culinary skills.
Ingredients
Sheet pan 20x30cm
500g mascarpone
400g cream
4 eggs
200g icing sugar
20cl amaretto
cocoa powder (unsweetened)
approx. 2 packets biscuits
6 cups of coffee (8 tsp coffee / 6 tsp sugar)
Instructions
We start making the coffee. Both for the tiramisu and for us to indulge ourselves. After all, baking should also be fun;). The classic way is to boil water and add coffee and sugar. It's best to try to get a dark Italian roast. These usually have a somewhat bitter and intense flavour, which is better in the dessert.
As soon as the coffee is ready, put the first layer of biscuits in a mould and pour some coffee over them. Here I advise taking a ladle, drizzle a little lighter with coffee. The first layer then absorbs any remaining liquids over the hours and can usually become too soft.
Next, we concentrate on the mascarpone cream. Beat the eggs with the sugar until foamy and then add the mascarpone. The amaretto can also be added here. Don't skimp on the amaretto, as this is what gives the cream its typical flavour. Then we whip the cream separately and slowly fold it into the mascarpone cream. Some people don't use cream here, but I think
it's essential for the enjoyment. Don't come at me with calories here :D. Pour half of the finished cream onto the coffee biscuits.
Now prepare another layer of coffee biscuits in an extra bowl. It is best to use an extra bowl and pour in coffee so that the rest is not overfilled. After all the biscuits have set again, we put the layer on top of the cream. Now we have biscuit/cream/biscuit.
Now we put the second layer of mascarpone cream on top.
Finally, make some space in the fridge and store overnight. Sprinkle with cocoa before eating and you're ready to enjoy!
Resumé
Mama Mia, I love this dessert. Making your own tiramisu is so simple and doesn't take much time. If you also pack in extra love (amaretto), this will be your new highlight. Attention: danger of addiction ;)
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The tools for this recipe
Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:
Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
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FAQ
Can I leave out the alcohol?
Yes, you can simply skip the amaretto or replace it with a bit more coffee. The flavour turns out milder but still balanced.
How long should tiramisu rest before serving?
Ideally at least 4 hours, better overnight in the fridge. This lets the flavours meld and the ladyfingers soak up moisture properly.
Can raw eggs be replaced with something safer?
Yes, pasteurised egg yolk from the chilled aisle is a safe alternative and barely changes the taste or texture.
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