Tiramisu. Italians knew what they were doing when they named it because translated it means “pick me up”. A pan of this authentic Italian tiramisu and frothy glasses of boozy amaretto coffee are my go-to ending for an amazing dinner party.
This is and this isn’t your “typical” tiramisu recipe.
It’s not typical because the recipe makes a pan that is a little on the small-batch side meaning you won’t be left with lots of leftovers. (I’m also including instructions for making it in single-servings which is super festive for a holiday party!)
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The second reason it’s not typical is that this version calls for dark rum instead of marsala wine. Don’t get me wrong: marsala wine is good. But — it isn’t something I (or, I don’t think, most people) stock in my liquor cabinet so to open a bottle for the small amount in this recipe would be wasteful.
I have also found that dark rum has rich warm, caramel notes which adds so much dimension in flavor to the espresso.
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What makes this tiramisu authentic
Two things make this a traditional tiramisu and one of them includes a caveat.
- No whipping cream but includes raw eggs. A traditional tiramisu recipe (including this one) is made using raw eggs and without whipping cream. Before you click away, remember that most classic eggnog recipes include raw eggs as do meringue toppings on pies…oh and all that raw cookie dough. You can buy pasteurized eggs at the grocery store; purchase egg yolk powder and liquid egg whites (I’ve not practiced these two); or use farm fresh laid eggs if they’re available to you.
- Italian chef inspired. I learned how to make tiramisu in Italy (Tuscany) from an Italian chef on a visit with my parents and my cooking obsessed son. My top takeaway from this trip and cooking lesson was in Italy, use the best but simplest ingredients and let them shine.
Side note: I am sharing this classic tiramisu recipe as I was taught to make it in Italy, with raw eggs and no cream. For extra precaution, it is recommended by the FDA that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs.
Ingredient list
Tiramisu is super simple thanks to its short (but dramatically contrasting) ingredient list.
Pasteurized eggs
Per the USDA, if you see the following text on your eggs, they are not pasteurized:
SAFE HANDLING INSTRUCTIONS To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs.
Let’s make authentic tiramisu without cream
- Beat the egg yolks and sugar together until bright lemon and creamy.
- Whip in the mascarpone until mixed through.
- In another bowl, whip egg whites until stiff peaks form.
- With a rubber or silicone spatula, carefully fold the egg whites into the creamy yolks
Pro tip
When whipping egg whites make sure to separate the eggs so that there is no yolk in the whites. Even a drop will keep the whites from whipping properly.
- In a small bowl wide enough to hold a ladyfinger, mix the espresso, sugar and the rum.
- Quickly dip one side of a ladyfinger into the coffee and flip over to coat the other side.
- Add 1/3 of the whipped cream to the bottom of your serving dish and start layering on the dipped ladyfingers.
- Repeat with the remaining ladyfingers.
- Spread on the next 1/3 of cream over the espresso-dipped ladyfingers and top with more ladyfingers and finally, frost with the remaining cream on top.
- Let the tiramisu sit in the fridge for about 30 minutes before topping with cocoa layer below.
Serving suggestions: cocoa layer
The top layer of tiramisu is a thick snowy cap of dark cocoa powder. As the tiramisu sits, the cocoa powder soaks into the cream, leaving the powder almost black which might not appeal to you or your guests.
Making ahead: Assemble the whole pan of tiramisu except the cocoa powder layer. Right before serving, cut the tiramisu into pieces. Lift out each piece onto a plate and then sprinkle the thick cocoa layer over each individual piece.
For leftovers. Add a fresh sprinkle of cocoa powder over the leftovers before digging in.
Single serve tiramisu
I had every intention when I started to develop this recipe to make it a single serving recipe but I decided that giving you options for whether to assemble the tiramisu in one pan (easier) or in individual coupe glasses (fussier).
With this recipe, you can do either. The recipe will make about 6-8 individual servings depending on the size of your glass repeating the layers twice with approximately 3-4 ladyfingers per glass.
Ladyfingers can be broken in half so if your use a wine glass that gets narrower at the top, you’ll need smaller pieces of the cookie.
Top tips for the best tiramisu
Add the whites to the yolks and no the other way around or you risk crushing or flattening the whites by pouring the yolks over top of them.
Allow your espresso to cool completely or the ladyfingers will soak up too much liquid making them soggy.
Select a pan that is easy to cut the tiramisu into squares accentuating the layers for a pretty presentation.
Dark Rum Authentic Italian Tiramisu (no cream)
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Ingredients
- 3 pasteurized eggs, separated; see below
- ½ cup sugar plus 1 T
- 8 oz. mascarpone cheese
- 4 oz strong espresso, cooled; you can also use the equivalent of espresso powder with water
- 1 oz dark rum or marsala wine
- 7 oz package of ladyfinger biscuits, I use Alessi; found at most grocers
- ¼ cup Dutch processed cocoa powder, to start; use more as needed
Instructions
- In a medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolk and ½ cup sugar together until lemony yellow and creamy, about 2-3 minutes. Add in the mascarpone and blend until distributed through the egg and sugar mixture another 2 more minutes or so.3 pasteurized eggs, ½ cup sugar plus 1 T, 8 oz. mascarpone cheese
- In a separate bowl, beat the egg whites until stiff peaks form. Use a rubber spatula to carefully fold the beaten egg whites into the mascarpone mixture.
- In a small bowl large enough to hold the length of a ladyfinger, stir the coffee, rum and remaining tablespoon of sugar until the sugar is melted. Follow the directions for which version below you need.4 oz strong espresso, 1 oz dark rum or marsala wine
Small party version
- In a 9" square baking pan, layer ⅓ of the cream using a rubber spatula to spread evenly.
- Quickly dip both sides of a ladyfinger into the rum and coffee mix. Line up the ladyfingers across the pan in 2 straight lines.
- Top with ⅓ of cream, followed by more dipped ladyfingers, and finish with the final ⅓ of cream.
Single serving version
- Gather 4 low coupe or parfait glasses. Lay a base of the cream mixture (about ¼ cup). Quickly and carefully dip both sides of the ladyfingers into the coffee and rum mixture. Place 2 dipped biscuits on the cream. Repeat this layering of the cream and biscuits two more times, ending with the cream on top.7 oz package of ladyfinger biscuits
For both versions
- Refrigerate without chocolate on top for at least 30 minutes before serving.If serving the same day, sprinkle over a thick layer of Dutch cocoa using a fine mesh strainer. You don't want to see any cream below.If making ahead, sprinkle the cocoa on right before serving or the cocoa will darken and become moist in the refrigerator. Some people like it like this and any leftovers you have will darken like this. I just sprinkle over more cocoa again for the leftovers. No one ever complains about extra chocolate!¼ cup Dutch processed cocoa powder
Notes
I don’t recommend that this dessert be frozen. Per the USDA, if you see the following text on your eggs, they are not pasteurized:
SAFE HANDLING INSTRUCTIONS To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Safety note: For extra precaution, it is recommended by the FDA that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs.
