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Easy Tiramisu Recipe

Easy Tiramisu Recipe

by Gourmet Food World
This beloved Italian dessert is a must-have in every baker or entertainer's recipe book! Our easy tiramisu is not only easy and delicious, it's also made by fully cooking the eggs, so it's also risk-free and completely safe. Using gelatin powder allows the cake to keep its shape, giving the presentation a prettier look.

Prep Time:
Cook Time:
Total Time:
Yield: 2 Medium Cakes - Serves 4

Easy Tiramisu Recipe Instructions

  • 3 egg whites
  • 4 tbsp. sugar
  • 3 egg yolks
  • 3/4 cup sugar
  • 1 tsp unflavored gelatin powder
  • 2 tbsp. water
  • 7 oz. mascarpone cheese
  • 7 oz. whipped cream
  • 3/4 cups espresso coffee
  • 1 tbsp. dark rum, marsala wine or your favorite spirit
  • 16 ladyfingers
  • 3/4 cup cream whipped with 1 tbsp sugar
  • 4 tbsp. dark cocoa powder

  1. In a bowl, mix the mascarpone and the cream and reserve.
  2. Use a double boiler or place a metal bowl over a pot of simmering water. Keep the heat low so it simmers constantly. Add in the egg whites and sugar, then whisk with a hand-held electric mixer until you see a shiny white meringue forming. Remove from heat and continue whisking until cooled down. Reserve.
  3. Using a new metal bowl, repeat the process this time with the egg yolks and ¾ cup sugar. Stir constantly, and when it becomes very creamy, remove from heat and reserve.
  4. Dissolve the gelatin powder in the water. Warm it in the microwave for a few seconds, then add to the yolk mix. Add in mascarpone-cream mix, and finally, the meringue. Use spatula to fold and fully incorporate and reserve.
  5. Mix the espresso with the alcohol in a big bowl. Dip each ladyfinger for one second, then place on a tray or dish. The recipe makes for two small tiramisu cakes, so you'll be using two plates or trays. Repeat so you have a row of 4 ladyfingers neatly arranged on each tray. Cover with part of the cream, add 4 more ladyfingers previously dipped, for a second layer. Cover with cream again, taking care to remove any excess from the sides. Reserve in the fridge.
  6. Pipe the whipped cream into peaks with a round or flat medium nozzle, then sift the cakes with cacao powder or add grated chocolate. Decorate with chocolate curls, sprinkles or chocolate shavings.

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