The keys to a good homemade tiramisu (with video included)

Tiramisu is one of the most famous recipes of Italian cuisine and has become a must on dessert menus in Spanish restaurants. Very easy to prepare, it is the perfect resource for those who have no hand for baking. Although it is important to follow the keys of a good homemade tiramisu if what you want is to succeed.

Because, even if it is simple, not everything goes when it comes to preparing a good homemade tiramisu. There are those who substitute mascarpone for cream cheese or add whipped cream or custard to the cream, those who use any type of sponge cake for the base, others bathe the cookies in huge amounts of liquor or dispense with coffee in favor of chocolate milk.

It is a reality that there are multiple variations of tiramisu and that each one adapts it to their tastes or the ingredients at hand. But to prepare the authentic and that it is a good homemade tiramisu we give you the recipe, with video included, and the keys to get it. We only ask you one thing: that you put them into practice. Surely it happens to you like us and you will not do it again in any other way.


For people
  • Tempered mascarpone cheese 500 g
  • Free range eggs 2
  • Cold coffee 350 ml
  • Sugar 80 g
  • Pure cocoa powder 30 g
  • Homemade biscuits (savoiardi or novara) 20

How to make a good homemade tiramisu

Difficulty: medium
  • Total time 30 m
  • Elaboration 30 m
  • Repose 8 h

We prepare the coffee and let it cool. To speed up the process we can pour it over a wide source in a thin layer. It will cool in a matter of 15-20 minutes.

We separate the yolks from the whites of the eggs. We mount the egg whites until light snow and reserve. Then we beat the yolks with the sugar until white and the sugar dissolves completely, so that the grain is not noticeable. The cream will be pale yellow in color.

We remove the mascarpone cheese so that it is easier to incorporate into the sweetened yolks. We will do it mixing, without beating, and with smooth and enveloping movements.

Finally we add the whites and mix gently, continuing with the enveloping movements. With this we get a smooth, creamy and ethereal texture, which keeps the air incorporated with the shake.

We dip the biscuits in the cold coffee and place them in the base of a square or rectangular mold. We spread a layer of egg cream and mascarpone on top, well distributed over the entire surface. We repeat the process and finish with a layer of cream.

Sprinkle with a thin layer of pure cocoa powder, sifting with a strainer, and let it rest in the fridge until the next day. At the time of serving, remove from the fridge 10 or 15 minutes before and sprinkle with another thin layer of cocoa powder.

The keys to a good homemade tiramisu

  • On the mascarpone cheese. It is not only essential to use mascarpone cheese to make a good homemade tiramisu, but the difference between a good one and a comsí comsá is very noticeable in the final result. So that it integrates well with the egg, better tempered and slightly stirred (not beaten) to eliminate part of that thickness that it acquires in the cold.

Homemade mascarpone cheese
  • On the yolk smoothie. The egg yolks are whipped with sugar until white and creamy. The sugar has to dissolve well and lose its grain. For this you have to beat, beat and beat. To check the point, take a little between two fingers and rub gently. If you can't see the sugar granule, that's it.

  • On the whipping of the whites. Neither overshoot nor fall short. With the whipping of the whites, it is necessary to ensure that thickness point that later helps to incorporate them into the rest of the ingredients with ease. We start beating at low speed, better with electric rods, and accelerate when they start to foam. We stop when the rods draw waves in the whites.

  • About mixing. As with all elaborations that require smoothies, it is essential to mix them gently so as not to lose the incorporated air. It is recommended to use a silicone spatula and mix the ingredients from the bottom up. The objective is to achieve a creamy, light and fluffy mixture and, for this, patience is the best ally.

Whipped whites to the point
  • On the biscuits. It is difficult to find savoiardi or novara biscuits in Spain, which the authentic recipe requires, but a tiramisu prepared with them is an aside. In any case, we can use sponge cakes that are the most similar. Of course, always homemade. They are very easy to prepare and in 30 they are ready. There are no excuses.

  • About coffee. As with mascarpone cheese, quality coffee is key to getting a good homemade tiramisu. No soluble or similar coffees, nor coffee from the previous day: a quality espresso freshly prepared and freshly chilled. It can be brightened with a splash of Amaretto or another liquor to aromatize it and enhance its flavor, but we prefer to omit it.

  • About cocoa powder. The last graceful touch of tiramisu is the cocoa with which the surface is dusted, something that should not be overdone. Cocoa lovers will have to be restrained, that you do not go overboard. The right balance between all the ingredients is another key to a good homemade tiramisu. Let's also not forget to get a quality cocoa.

The layers of the tiramisu: sponge cake with coffee and mascarpone cream and egg
  • About mounting. Once all the elements of the tiramisu are ready: coffee, biscuits, cream and cocoa, the assembly is simple. We dip each cake in cold coffee, without drowning it, and cover the base of a source. We cover with the mascarpone cream and egg, without leaving gaps. We repeat the operation and finish with a thin layer of cocoa powder.

  • On rest. Once the tiramisu is finished, we store it, tightly covered so that it does not absorb foreign odors and flavors, in the fridge until the next day. Rest feels fabulous and makes the consistency of tiramisu perfect, without crumbling when serving and maintaining the fluffiness of all its elements.

  • About the moment of consumption. The tiramisu is served lightly tempered at about 4-6º C, so it should be removed from the fridge between 10-15 minutes before consuming. Sprinkling another thin layer of cocoa before serving adds a delicious flavor.

Tags:  Fish Desserts Vegetables And Legumes 

Interesting Articles