Authentic Italian mascarpone tiramisu: recipe from a friend in Italy (without raw eggs) recept

Name: Authentic Italian mascarpone tiramisu: recipe from a friend in Italy (without raw eggs)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 egg yolks; 100 g powdered sugar; 500 g mascarpone; 250 ml heavy whipping cream (min. 33 %); 2 packs of ladyfingers; 2 cups strong black coffee (cooled); 2–3 tablespoons dark rum (optional); cocoa powder for dusting

Easy to prepare
8 portions
30 minutes

Jan, 17. 12. 2025

Print recipe

If you love creamy desserts with coffee, this tiramisu will win you over with the first bite. The recipe comes straight from Italy and relies on honest mascarpone, a fluffy cream and ladyfingers quickly dipped in strong coffee with rum. The yolks are briefly warmed in a bain-marie, so the resulting cream is stable and free of raw eggs. An ideal dessert for the weekend or a festive table.

For 8 portions

Ingredients

Cream:

4 egg yolks
100 g powdered sugar
500 g mascarpone
250 ml heavy whipping cream (min. 33 %)

For layering:

2 packs of ladyfingers
2 cups strong black coffee (cooled)
2–3 tablespoons dark rum (optional)
cocoa powder for dusting

Preparation procedure

Egg yolk base Put the yolks and powdered sugar into a heatproof bowl. Set it over a pot of gently simmering water (the bowl must not touch the surface) and whisk for 10–15 minutes, until the mixture lightens, thickens and is hot to the touch. Remove from the steam and let cool to room temperature.
Mascarpone cream Fold the mascarpone into the cooled, whisked yolks. Whip the cream to soft peaks and carefully fold it in, in portions. You will get a smooth, airy cream.
Coffee for dipping Let the coffee cool completely, mix with the rum.
Layering Dip the ladyfingers into the coffee very briefly (1–2 seconds, just a light touch) and arrange them close together in a pan about 20 × 30 cm. Spread half the cream over the first layer of ladyfingers. Add a second layer of soaked ladyfingers and finish with the remaining cream.
Finishing Level the surface with a spatula, cover and chill for at least 4–6 hours, preferably overnight. Before serving, generously dust with cocoa and cut with a sharp knife into neat portions.

Servings: 8–10

Total preparation time: 30 minutes active + chilling 4–6 hours (ideally overnight)

Tips for perfect tiramisu

Do not over-soak the ladyfingers – if too soaked they will fall apart and the dessert will become soggy.
Whip the cream until soft, not into butter. Fold the cream in gradually and gently.
For a children’s version omit the rum and use decaffeinated coffee or chocolate milk.

Conclusion

Tiramisu made according to this Italian recipe is creamy, light and yet distinctly coffee-flavored – just as it should be. Prepare it a day in advance so the flavors meld beautifully and the slices will hold their shape. A perfect dessert for all coffee lovers and fans of classic Italian sweets.