Recipe and instructions for the wonderful Italian dessert, Tiramisu (with zabaglione – no raw eggs). Please note – I do not have an alcohol-free version of this recipe. People purporting to be Italian keep leaving comments that ‘the original recipe’ doesn’t cook the eggs, or doesn’t use Marsala, or doesn’t use Kahlua. However I have been assured by many other Italians that they do. I’ve done my research and there does not seem to be any ‘original recipe’, or even any agreed-upon origin of …
Tiramisu Recipe
Tiramisu Recipe
You can follow all the replies to this entry through the comments feed.
and thnx for the really quick reply!
Thanks, I’ll be making it sometime soon, as soon as I get my parents to take me to thegrocery store – already searched al the ingredient online, and know where to get themn from – cant wait!
Hi Aimee,
I’ve never tried an alcohol-free version so I really don’t know. Most of the actual alcohol cooks off though with the heat. I think it would taste quite different, but that doesn’t mean it won’t be delicious. For a ‘double boiler’ you can use a metal pot of water with a heatproof glass or ceramic bowl over the top. Regs… Megs
hello it looks yummy but since I am new to this cooking thing. My question is about the cream, is it like the cream you use on coffee? like half and half cream? or is there a cream made for the pastry?
Ok, I do have a few question, but first, let me say that this looks like the best Tiramisu recipe that I’ve seen, and judging by the comments, it tastes great, too!
Before I cook my first ever Tiramisu, Ib would like to ask: If I didn’t put any alcohol into it, how would that affect the taste?
Also, I don’t have a double boiler, or a metal bowl, so would it be ok to use a metal pot of water with a bowl over it? And other than a metal bowl, what type of bowl would be safe?
Thanks! Aimee
This is perfect well done! Thank-you for the step by step instructions, I will be using this for my next dinner party. Italian done NZ style. I LIKE IT
I’ve done research on Tiramisu, plus I have a grandmother that was born in Italy. It basically was started sometime in the late 60’s early 70’s, and most likely started in Treviso. Also, you can make it both way, raw yokes or with zabaglione. Awesome job on yours and it looks quite exquisite!
Hi pv69wu83,
Ooh – that extra cocoa does sound gorgeous! Yum. Regs… Megs
Hi Frozanak,
Luckily in New Zealand we just use them up on Pavlovas! It is one of our traditional Christmas Desserts and a good time of year to indulge…
I don’t know what difference it would make putting the whisked egg whites in to the tiramisu because I’ve never tried it. I imagine it would not be as firm though.
Why not try it? If you don’t mind raw egg the extra protein must be good for you
Regs… Megs
a lot of other recipes include whisking the egg whites and folding them into the mixture… does it make any difference in taste or texture if you add the egg whites?
This is the best recipe I’ve ever tried for Tiramisu. I always get compliments for it and I always say that I got it from your video on You Tube. I sprinkle cocoa on the first layer of the zabaglione mixture before putting on the second layer of cookies and I put a heavy dusting of cocoa on the top layer before I put it in the refrigerator overnight. Thanks again for a spectacular recipe.
Non mi ricordavi che nel tiramisu ci andasse la panna e il Marsala boh
Hi Iprruss,
I just used a large, plain sharp knife to do the cutting. I think the ‘trick’ might be more in getting it out. For that I use two big flat spatulas – one to get right under the piece before I lift it and the other to provide support from a side. I lift it straight up. Oh – and I’ve never been able to get the first piece out as nicely as the rest. As a result – that’s MY piece
Regs… Megs
So nice! How did you cut it so clean?
Hi im from singapore too. I love your recipe. LIke lebraneoxiangan said might not able to get some of the ingredients over here. Still thanks for putting up a video!
ok thanks alot!
i am from singapore and there are a few ingredients tat can’t be found in here so was pretty afraid if i substitute them the cake will taste funny.
HI Soulhunter,
So that only leaves the question about brandy. I think that much brandy might taste pretty strong. And it probably wouldn’t be as sweet as Marsala. I think if I were going to use it I’d have it in the dipping solution only rather than try to make the zabaglione with it too. But you never know until you try, it might be utterly divine! Regs… Megs
Sorry, that should say cream AND mascapone cheese.
Ah, so that’s how you cook the egg without ruining it or serving it raw.
Makes more sense now, thanks!
Also, you use cream as opposed to mascapone cheese and marsala as opposed to Brandy. What’s the difference taste and texture-wise? Would you know?
Okay thanks a lot! (:
Hi Legraneoxiangan,
I’m sorry, I don’t know what area you are in or what you have available to you. I only recommend whipping your own cream – but that’s no reason you shouldn’t experiment to find out. Regs… Megs
Hi Queeniesmileyface,
I use plain, pure full liquid cream, as separated from full cow’s milk. Not thickened with gelatine, not clotted, not soured etc.
Regs… Megs
What kind of “cream” are you using?
Hi Meg, may i know will it be the same if I replace the 500ml cream with whipped cream that can be bought from my area? ^^
ic.. no wonder… i ve tried wif cream cheese (cuz couldnt find any mascarpone cheese over here) n i found like im eating a cheese cake.. gonna gip one more try on dis again! ty for ur reply megs.. hugs..