Guide · Dolci
Make tiramisu yourself
The dessert classic from Veneto, completely no-bake. Here's the original recipe step by step, and you'll learn more Italian cuisine in the course Cucina Classica Italiana in Ratingen.
Step by step
1Prepare the espresso
Brew strong espresso and let it cool. If you like, add a splash of Amaretto or Marsala.
2Whisk the cream
Beat egg yolks with sugar until fluffy, then stir in mascarpone. Beat the egg whites stiff separately and fold them in gently — this makes the cream airy.
3Soak the biscuits
Dip the ladyfingers briefly into the cold espresso, don't let them soak through or it gets mushy.
4Layer up
Layer biscuits and cream alternately in a dish, finishing with cream.
5Chill & dust
Refrigerate for at least 4 hours, preferably overnight. Before serving, dust generously with cocoa.
Frequently asked questions
With raw egg or without?
Classically with raw egg yolk and egg white. If you'd rather avoid raw egg, use a version with whipped cream instead of egg white.
How long does tiramisu need to set?
At least 4 hours, ideally overnight. Then the layers bind together and it cuts cleanly.
Which biscuits for tiramisu?
Italian ladyfingers (Savoiardi). They soak up the espresso without falling apart immediately.
Can I make tiramisu ahead?
Yes, it's even ideal. Prepare it a day in advance and it will be perfectly set.
Do I learn dolci in the cooking class too?
Yes, in our Italian courses in Ratingen, dolci like tiramisu are often part of the menu, shown by Chef Ervin Trungu.
More Italian cuisine?
From antipasti to dolci, in the cooking class in Ratingen with Chef Ervin.
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