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Desert Tiramisu

Desert Tiramisu

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Mix the yolks passed through the sieve with the sugar on a bain-marie for 10-15 minutes until they become a thick cream and lighten in color. Set aside and leave to cool, then add mascarpone (after incorporating mascarpone, the sugar will melt completely).

Beat the cold cream until it becomes fluffy, then lightly incorporate it into the mixture of eggs and mascarpone.

Mix hot water with 1 tablespoon of instant coffee, whysky and almond essence and let it cool (as I did not expect it to cool, the first layer of biscuits was more syrupy than necessary).

We pass the biscuits in turn through the coffee mixture and place them on the bottom of a higher plate. After placing the first layer of biscuits, we pour half the amount of cream, then another layer of biscuits and the rest of the cream.

Press the grated chocolate and refrigerate for a few hours.

Tiramisu with coffee and Marsala

Tiramisu without raw eggs, with coffee and Marsala, without raw egg whites, without raw yolk, step by step recipe including video tutorial.

Tiramisu recipe is perhaps the most popular Italian dessert recipe, based on Savoiardi biscuits (biscuits) well soaked in concentrated coffee and layers of cream based on mascarpone and eggs. The word for dessert Tiramisu it is, of course, in Italian and translated "Pick me up". Since its inception and consecration, tiramisu has been adapted into many other variants of desserts and cakes. Varieties of Tiramisu with various flavors have appeared. For example, we have the recipe for tiramisu with lemon and strawberries, so different from the classic Tiramisu recipe step by step. Starting from this famous dessert, other specialties have appeared, such as tiramisu ice cream or even tiramisu flavored chocolate bars. The origin of the Tiramisu desert is disputed by several regions of Italy, Veneto, Friuli Venezia Giulia and Piedmont.

Short history

Most sources date the appearance of the Tiramisu dessert in the 1960s, in the Veneto region, at the restaurant "Le Beccherie" in Treviso. So, tiramisu "made a career" and became a culinary tradition in a relatively short time. The one who arrogates his paternity rights over this dessert is the confectioner Roberto Linguanotto, owner of the restaurant "Le Beccherie" and the apprentice of Francesca Valori, whose maiden name was… Tiramisu.

Of course, there are others who claim that the idea of ​​this dessert that has become so popular belongs to them. Some sources advance the idea that the desert was of venerable age, being created in the 17th century in Siena, to honor the Grand Duke Cosimo III. What is certain, however, is that a recipe called "tiramisu" never appeared in any Italian cookbook before the 1960s.

The ingredients of a traditional tiramisu

The list of ingredients of a traditional tiramisu is very short: Savoyard biscuits, fresh egg yolks, sugar, concentrated coffee, mascarpone cheese and cocoa powder. In the original tiramisu recipe, the one created in Italy in the 1960s, there were no raw egg whites or alcohol.

In what form do we assemble it?

The original shape of the Tiramisu dessert is round, even if the specific shape of the Savoyard biscuits (biscuits) favors rather their arrangement in rectangular shapes. Subsequently, tiramisu evolved into a multitude of shapes, from rectangular to tiramisu mounted in vessels of different sizes, in glasses, etc.

In contemporary versions of Tiramisu it is customary to add whipped cream or whipped egg whites that provide a more airy, frothy texture. Also, the addition of a small amount of Marsala has become very common, but instead of this sweet wine you can add different liqueurs, such as amaretto Disaronno, Tia Maria, Kahlua etc.

Is it safe for health?

Current food safety rules have required the creation of a healthier version of Tiramisu dessert. A tiramisu without raw eggs. Thus, the yolks, originally added raw, are now cooked. Without making them scrambled eggs, of course. If egg whites are added, they are prepared after the Italian meringue process. How to make Italian meringue I described in detail in the recipe for macarons with Italian meringue.

The origin of the recipe you will discover below

Well, now that we've talked so much about the classic Tiramisu dessert, it's time to get down to business, isn't it? This week I had an important family holiday… I mean, I celebrated myself! I didn't have to deal with a very elaborate dessert. And we, when we get together, are a big family. So I prepared a maaaare tiramisu to reach everyone. This dessert is really to the taste of everyone in our family and in addition, it is made with a minimum of effort, so I could not have chosen better.

The version of Tiramisu that I chose to prepare is inspired by a video tutorial that I found on youtube (which I posted a little below, towards the end of the recipe), made by Pietro De Felice, an Italian pastry chef, compiled with Bo Friberg's tiramisu cream recipe, as described in his book "Advanced Proffesional Pastry Chef".

Tiramisu with lemon

Delicious Tiramisu with a very original combination of mascarpone cream and an incredible cream made with lemon, the so-called Lemon Curd. It will also have a meringue made with Thermomix to make our dessert much juicier.

  • Alicia tomero
  • Cuisine: Italian
  • Recipe type: dessert
  • Calories: 400
  • Gates: 6
  • Preparation time: 1H 20M
  • Cooking time: 30M
  • Total time: 1H 50M


  • 100gr of sugar
  • 6 egg yolks L
  • 90ml lemon juice
  • The peel of a lemon
  • 55g butter

  • 500g mascarpone cheese
  • 200g sugar
  • 3 egg yolks L

  • 200g cream
  • 50g sugar

  • 4 egg whites L
  • 200g icing sugar
  • a few drops of lemon or half a teaspoon of cream of tartar

  • 300g of sponge
  • 1 cup whole milk
  • 2 tablespoons sugar
  • milk liqueur, I used orange liqueur
  • 2 tablespoons sweet wine
  • a few drops of lemon essence
  • icing sugar and rolled almonds to decorate


We put the cold cream in the glass together with the sugar (it can also be icing sugar). I placed the butterfly and programmed it 1 minute and speed 3. I must point out that the whipping time of the cream is indicative, you can program a little less than 1 minute and view it slowly, maybe if you spend time, the cream will become butter.

For Lemon Curd cream, place the sugar and lemon peel in the glass without any white part that the inner part of the lemon could contain, because its aroma is bitter. programmer 30 seconds at speed 7 manually extending to 9.

Add butter, lemon juice and egg yolks. We cook for 20 minutes, 90 ° and speed 4. Reserve the cream in a separate container.

Wash the glass and prepare the cream cheese. Put the yolks together with the sugar, place the butterflies and beat it 6 minutes at speed 4. When it is finished, check that the yolks have been well beaten and bleached, otherwise you will need to beat for a few more minutes.

programmer Minute 2 more already speed 3 and by opening the lid, gradually add the cream cheese. Add the two tablespoons of sweet wine and lemon essence.

programmer another minute and a half at speed 2 and by opening the lid we finish incorporating the cream. You need to check that the mixture is well beaten, otherwise you will need to beat for a few more minutes. Reserve the mixture and wash the glass.

To prepare the meringue, place the egg whites together with the sugar. To make it firm, add about 6 drops of lemon juice or, otherwise, we will use half a teaspoon of cream of tartar (if this ingredient is hard to find with lemon juice, it is enough). programmer 5 minutes at 50 ° and speed 3.5. Then we end up with others 5 minutes at 36 ° and a speed of 3.5.

I beat the milk, sugar and liqueur mixture in a bowl. For assembling tiramisu, we choose a container of about 20 cm, in my case it was round.We will place a layer of cakes lightly soaked in the milk mixture. In the second layer, incorporate and smooth Curd Lemon well. In the third layer we put the wet cakes again and in the fourth the cream cheese. Finally we return to place another layer of cakes, also soaked.

For its decoration we can choose the delicious elaborate meringue. Put the meringue in a pastry bag with a wide, curled nozzle and decorate the surface forming mountains of peaks. Or, if you prefer, the meringue is set aside and we use it as an accompaniment in portions when it is necessary to serve them, in this way we decorate the surface of the tiramisu with icing sugar and rolled almonds.

Put the tiramú in the fridge and let it rest for about 3 hours.

  • 350 g strawberries
  • 250 g mascarpone
  • 100 ml whipped cream
  • 3 tablespoons powdered sugar
  • 6 biscuits

I prepared 4 cups and I have in each one a broken biscuit in pieces, 2-3 tablespoons of mashed strawberries, 2 tablespoons of mascarpone cream and on top I decorated with half a crushed biscuit, a sliced ​​strawberry and a chocolate ball.

Because it was time for a snack, I immediately served a portion, I put the other two remaining cups in the cold. It's simple to make and delicious.

Good job and good appetite!

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Keto Tiramisu


  • 4 4 large egg large eggs
  • 1 cup (4 & frac12 oz.) 240 ml (130 g) powdered erythritol
  • 3 & frac12 oz. 100 g melted butter
  • 1 tsp 1 tsp baking powder
  • 1 & frac14 cups (5 oz.) 300 ml (140 g) almond flour
  • 2 cups 475 ml heavy whipping cream
  • 9 oz. (1 cup) 260 g (270 ml) mascarpone cheese
  • 4 tbsp 4 tbsp powdered erythritol

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 6 servings. Please modify as needed.

Sponge cake

Mascarpone cream

Assembly and serving

Special equipment needed

  • Electric mixer
  • 9 "× 13" (23 × 33cm) baking pan
  • 11 "x 7" (27 x 18 cm) rectangular cake pan

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Is it possible to have it with no diary products? coconut oil or something beside butter? and mascarpone

Is it possible to have it with no diary products? coconut oil or something beside butter? and mascarpone
Thank you

We have not tested this recipe with dairy free substitutes. The butter and mascarpone would be the most difficult to substitute.

What can I use in place of sweatener as they all upset my tummy and leave a after taste. Cheers

Hi, Trudy! Here's our guide to sweeteners that work best for keto.

I just made this and had to divide it into 12 portions because it’s sooooo rich.
Bassem # 7 question was never answered regarding using eggs like in the original recipe instead of cream. Is it because of the raw eggs? Prior keto I always found pure marscapone to rich so I used half quark (have to check carbs I think 5G for a cup) I think next time I will try that or half cream cheese instead of the cream and go back to the eggs.

Glad you enjoyed it! I have asked our recipe team about this, but there should be no issues making it as Bassem stated.

Tiramisu (Mascarpone cheese and ladyfingers dessert)

Back in the day, grandmothers used to prepare a breakfast that we might call humble today, but was considered very rich at the time! Today the recipe is still unchanged, just break a very fresh egg into a glass, beat it with sugar, and add coffee or hot milk, for children, or Marsala wine or aniseed for adults. This marvelous cream gave rise to mascarpone cream used to make Tiramisu (mascarpone cheese and ladyfingers dessert). This is the best Italian dessert, the most popular and beloved of them all, and it has also birthed many other versions, even an egg-free Tiramisu! There is also a strawberry and Nutella tiramisu! Although the origins of this famous dessert are unclear, because it is disputed between the regions of Veneto, Friuli-Venezia Giulia, Piedmont, and Tuscany, it remains a cornerstone of Italian cuisine and it's widely prepared from North to South. Unfortunately, we weren't able to find out who invented it, but we can certainly teach you how to prepare your best tiramisu ever. So here’s the recipe: try it and let us know what you think!

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