Italian Tiramisu Recipe

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This Italian tiramisu recipe is surprisingly easy, and I love that it makes individual pudding pots for your guests to enjoy! Not only does it taste amazing, but it also looks great, which makes this a fail safe recipe, in my opinion.

Italian Tiramisu Recipe

Tiramisu was always one of my favourite desserts growing up. I don't know if it was the sophisticated combination of luscious mascarpone cream with moist sponge and chocolate, or if it was knowing that I was eating something with coffee (strictly for adults) in it, which made me feel grown up! Either way, I had developed a taste for it and knew it was delicious.

Italian Tiramisu Recipe

So of course I had to find a way to make tiramisu at home for my own children to enjoy. And this Italian tiramisu recipe speaks to my love of all things miniature. Why make a large tiramisu that you then have to slice, when you can make mini pots of the same, perfectly-formed and self-contained, dessert? No brainer.

Italian Tiramisu Recipe

As this is an Italian tiramisu recipe, it is made in the traditional way using mascarpone (not a drop of whipped cream in sight), which gives the dessert a lovely tangy flavour and thick creamy texture. It also uses intensely flavoured coffee with a splash of coffee liqueur (mmm... coffee!), which the Savoiardi biscuits drink up, so the rich aroma come through with each spongy bite. If you're making this for children, you can use decaffeinated coffee and reduce or omit the liqueur. It will be delicious all the same!

Italian Tiramisu Recipe

Tiramisu tastes best when it's had time to chill in the fridge, preferably overnight, as the flavours develop and blend together, leading to a more complex taste. Because of the fresh mascarpone and raw egg, tiramisu should be stored in the fridge and is best eaten within a couple of days of assembling.

Italian Tiramisu Recipe

Here's what you'll need for this Italian tiramisu recipe:
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120ml strong black coffee
20g grated dark chocolate or cocoa powder
40ml Kahlua or liqueur of choice (optional, use more coffee if skipping)
13g caster sugar
1 large egg, separated
125g mascarpone
12 Savoiardi biscuits (sponge or lady finger)

And here's what you'll need to do:

  • Brew the coffee, and mix it with the Kahlua or liqueur, if using, and half the sugar.
  • Grate the dark chocolate, if using, into a bowl, and set aside in the fridge until needed.
  • Separate the egg yolk into a bowl with the remaining sugar, and put the egg white in another bowl.
  • Using a handheld electric mixer, whisk the egg white on medium speed until stiff peaks form.
  • With the same whisk, beat the egg yolk and sugar until creamy, then mix in the mascarpone until combined and the mixture is smooth and thickened.
  • Gently fold in the egg white using a metal spoon.
  • Break a biscuit into two or three pieces, dipping each into the coffee mixture, and transfer them quickly into a small glass tumbler (~200ml). Be careful not to soak up too much coffee or soak for too long, or the biscuit will disintegrate into a soggy mess!
  • Layer with a heaped tablespoon of the mascarpone mixture, and sprinkle over some grated dark chocolate or cocoa powder.
  • Repeat two more times until the glass is full, finishing with a layer of grated chocolate or cocoa powder on top.
  • Assemble three more glasses in the same way.
  • Cover loosely with some aluminium foil, and chill in the fridge for at least two hours before serving, or overnight, ideally.

Italian Tiramisu Recipe

By

Italian Tiramisu Recipe

This simple Italian tiramisu recipe is served in individual pots for a fun and adorable way to impress your guests.

Prep Time: 30 minutes
Chill time: 2 hours to overnight
Yield: 4 pots
Course: Dessert, Pudding
Cuisine: Italian
Tags: Italian Dessert, Tiramisu

Ingredients

120ml strong black coffee
20g grated dark chocolate or cocoa powder
40ml Kahlua or liqueur of choice (optional, use more coffee if skipping)
13g caster sugar
1 large egg, separated
125g mascarpone
12 Savoiardi biscuits (sponge or lady finger)

Method

  1. Brew the coffee, and mix it with the Kahlua or liqueur, if using, and half the sugar.
  2. Grate the dark chocolate, if using, into a bowl, and set aside in the fridge until needed.
  3. Separate the egg yolk into a bowl with the remaining sugar, and put the egg white in another bowl.
  4. Using a handheld electric mixer, whisk the egg white on medium speed until stiff peaks form.
  5. With the same whisk, beat the egg yolk and sugar until creamy, then mix in the mascarpone until combined and the mixture is smooth and thickened.
  6. Gently fold in the egg white using a metal spoon.
  7. Break a biscuit into two or three pieces, dipping each into the coffee mixture, and transfer them quickly into a small glass tumbler (~200ml). Be careful not to soak up too much coffee or soak for too long, or the biscuit will disintegrate into a soggy mess!
  8. Layer with a heaped tablespoon of the mascarpone mixture, and sprinkle over some grated dark chocolate or cocoa powder.
  9. Repeat two more times until the glass is full, finishing with a layer of grated chocolate or cocoa powder on top.
  10. Assemble three more glasses in the same way.
  11. Cover loosely with some aluminium foil, and chill in the fridge for at least two hours before serving, or overnight, ideally.

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