From north to south of our beautiful Italy, there is no restaurant that does not offer, as a dessert, a tasty, creamy, and irresistible tiramisu. The recipe for tiramisu is quite well-known, although everyone has their own variations and preferences. In any case, it belongs to the category of no-bake desserts. It seems very simple to make: however, it can hide some pitfalls! Let's see together the tricks to make a perfect tiramisu!

Classic Tiramisu Recipe: The Cream is Fundamental

The cream of the tiramisu must have the right consistency, that is, neither too thick (it is not a pudding!), nor too liquid. It should be a "creamy" cream! The measurements to respect are 1 egg, 1 generous tablespoon of sugar (50 grams), 100 gr of mascarpone. To prepare a tray of tiramisu, buy 500 gr of mascarpone: you will need 200-250 gr of sugar and 5 eggs. If the eggs are very large, add them one at a time, as you might risk getting a slightly liquid cream. A good idea is to possibly eliminate a couple of egg whites. There is always time to add them. In this paragraph, we are talking about "classic tiramisu recipe," so the cream is as described here. But of course, there are those who love to introduce variations and prefer it slightly different from tradition, adding a bit of whipped cream to the cream or even preparing it without mascarpone or without eggs. Let's explore these variations as well. 

Eggless Tiramisu Recipe

As mentioned above, let's now delve into the recipe for eggless tiramisu. There are countless people who do not like eggs, some avoid them due to high cholesterol, and some fear them because they consider them unsafe. Everyone has their reasons. Let's see how to prepare the cream for eggless tiramisu. You will need:

• 350 gr of mascarpone
• 100 gr of liquid cream to whip
• 30 gr of powdered sugar

The preparation procedure is quite intuitive. You will need to whip the cream with the sugar for a few minutes and then add the mascarpone. You will obtain a cream that is equally tasty and rich. Before discovering other possible variations, let's explore two other typically interesting topics regarding tiramisu. 

Tiramisu Bimby

Those who own the famous Bimby kitchen robot will surely enjoy preparing tiramisu in no time using the robot. With the Bimby, you can prepare the cream. Here are some tips: do not forget to attach the butterfly and use eggs at room temperature. Attention: while to perfectly whip the cream with the Bimby, it is necessary that it is cold from the fridge (very cold), to whip the eggs, it is the opposite. They should be at room temperature. When you have whipped the eggs and sugar, you can also add the mascarpone. Everything else does not require the use of the Bimby, unless you want to whip some cream, an ingredient not included in the classic tiramisu recipe, but still often appreciated. Here’s how to prepare tiramisu Bimby. 

Tiramisu with Pavesini

Further down this page, we will delve into the theme of tiramisu variations. Well, one of the most famous and popular variations involves using Pavesini cookies instead of classic ladyfingers. It is a choice that may or may not be liked. Pavesini are naturally much thinner and more delicate than ladyfingers, so keep that in mind when dipping them in coffee. The other steps of tiramisu with Pavesini remain unchanged.

Other Variations of Tiramisu 

In the following paragraphs, we will explore a series of tiramisu variations and delve a bit into the topic of the essential ingredients for its preparation. 

1 - Strawberry Tiramisu Recipe

The strawberry tiramisu recipe is very popular during spring and is gladly prepared in many Italian homes. It is light and fresh and is perfect for children or for those who do not like coffee. The cream can be the classic mascarpone cream, while instead of coffee, you can use a simple milk soak. On top of the cream, and between one layer and another, fresh strawberries, well washed and, if possible, organic, are a must! 

2 - Pistachio Tiramisu Recipe

The pistachio tiramisu recipe is very delicious, although not everyone likes it. It is prepared with fresh pistachios or, even better, with ready-made pistachio creams found in well-stocked shops and supermarkets. Do not overdo it with the pistachio cream because it is very rich and sweet: you can add a spoonful to your mascarpone cream, and then use some crushed pistachios between one layer and another of cookies and cream. Don't forget to sprinkle the surface with crushed pistachios as well! 

3 - Tiramisu without Mascarpone Recipe

The tiramisu without mascarpone recipe is often chosen by those who do not like mascarpone or wish to prepare a lighter and less fatty dessert. The flavor will still be good (although different), and it will be possible to maintain the line without giving up any pleasure. Generally, the tiramisu without mascarpone recipe includes:

• 300 gr of spreadable cheese
• 3 eggs
• 150 gr of sugar.

4 - Tiramisu with Pasteurized Eggs Recipe

Another way to prepare the tiramisu cream is to pasteurize the eggs. Once, fresh eggs were used without any fear; there was even a habit of drinking them raw from their shells! Today, times have changed, and greater attention is paid to everything, including food hygiene. Pasteurizing the eggs means inhibiting their natural bacterial load and preparing a tiramisu that is even "safer," for pregnant women, for example, or for children. To prepare the recipe for tiramisu with pasteurized eggs, you need to whip the eggs with part of the sugar, and separately dissolve the remaining sugar with water in a saucepan (without bringing it to a boil). Then, you will pour the water into the egg mixture gradually, which, gaining temperature, will undergo pasteurization. Alternatively, the advice is to buy already pasteurized eggs! 

The recipe for the cream of tiramisu with pasteurized eggs includes:

• 4 eggs
• 35 ml of water
• 200 gr of sugar (100 for whipping the eggs and 100 for preparing the "caramel")
• 500 gr of mascarpone

5 - Tiramisu with Cream Recipe

Whipped cream is often added to the tiramisu cream to give it even greater creaminess. This variation is among the most widespread and loved. At that point, you can use the classic recipe, only that instead of 500 gr of mascarpone, you will use, for example, 300 gr of mascarpone and 200 gr of whipped cream, which you will gently fold in, mixing from top to bottom.

Tip for Tiramisu with Cream

To achieve perfectly whipped cream, place the cream carton and the container where you will whip it for 10 minutes in the freezer.

6 - Tiramisu with Whipped Egg Whites Recipe

Another variation of tiramisu involves using the same measurements as the classic recipe, only that the eggs will need to be separated. The egg yolks will be whipped with half the sugar, while the egg whites will be whipped separately with the other half of the sugar.

Tip for Tiramisu with Whipped Egg Whites

Make sure the beaters are clean when whipping the egg whites. If they are dirty with yolk, you will not achieve proper whipping.

What Cookies to Use for Tiramisu?

Still talking about recipes that deviate from tradition, there are tiramisu made with various types of cookies, such as Pavesini, digestive, or other cookies. The perfect tiramisu is made with ladyfingers, as they ensure the right softness and are perfect for soaking in coffee. This is the traditional recipe. The variations include:

• dry cookies
• shortbread cookies
• cat's tongues
• Pavesini
• digestive
• sponge cake
• novellini
• whole grain cookies

Those who do not like ladyfingers can experiment and try other types of cookies, but in our opinion, ladyfingers are truly perfect.

The Liqueur for Tiramisu

A nice spoonful of liqueur - such as Marsala or San Marzano - will remove that "egg" smell and make the cream pleasantly light. If there are children, add just a drop, but do include it. Otherwise, the "egg flavor" risks ruining everything!

The Coffee: Which Coffee to Use to Prepare Tiramisu? 

Needless to say, it must be moka coffee. Because coffee is one of the main protagonists of the dessert. Again, however, variations abound. Some sweeten it, some dilute it with a splash of water, some prefer decaffeinated coffee, and some instant coffee.

Tip for a Good Tiramisu with Coffee

The advice is to make a nice large moka, slightly sweeten the still hot coffee, and dilute it (but really just a little) with a few tablespoons of water.

The Perfect Cocoa for the Classic Tiramisu Recipe

The cocoa used for the tiramisu recipe must be unsweetened powder. The bitterness of the cocoa provides that pleasant contrast capable of "breaking" the sweetness of the cream and preventing the dessert from being cloying and heavy on the palate. It plays a similar role to that of coffee, which, however, should be lightly sweetened to avoid excess. It would be a mistake to opt for sweetened cocoa powder. But of course, everyone has their own tastes, and just as there are variations in cream and cookies, there are also variations in cocoa!