Nothing better than dipping your spoon in a tiramisu or "Tiramisu" at the end of a good meal, right? Gluttony is always in order with him. Smooth, creamy and crunchy, this Italian dessert melts the hearts of young and old! Are you looking for the best way to make your tiramisu a success? Whether caffeinated, chocolate or fruity, tiramisu is THE dessert that does not fail to titillate all taste buds and it is very easy to prepare. Based on mascarpone, yogurt or cottage cheese, cookies with a spoon, speculoos or biscuits, seasonal fruits, chocolate or caramel, several versions and revisits exist but do not worry you will find here only quick recipes to make. Guaranteed success with for example our real Italian recipe,
So, ready to find the rare pearl, the recipe that suits you and that will wow everyone? Let's go :
Classic homemade Tiramisu (real Italian Tiramisu recipe)
For 8 people
Preparation time: 25 minutes
Refrigeration time: 24 hours
Cost: for all budgets
Ingredients :
- 50 cl of coffee
- 6 eggs
- 100 g of sugar
- 1 vanilla pod
- 500 g of mascarpone
- 30 to 50 spoon cookies
- 1 CAS of Marsala (maybe replaced by Amaretto or rum)
- 1 Bitter cocoa cacao powder
Preparation :
1. Prepare a strong coffee and let it cool.
2. Separate the egg whites from the yolks. Mix the yolks with the sugar, and whisk with an electric whisk for at least 5 minutes, then add the seeds of the vanilla bean. Gently add the mascarpone and set aside.
3. Whip the egg whites until stiff and add them to the preparation, mixing gently with a spatula, without breaking the foam.
4. In a deep dish or plate, pour the cold coffee and add the marsala. Mix. Lightly dip the cookies in the coffee and place them in a baking dish. Line the entire surface in this way, then pour a first layer of cream and spread it well over the cookies. Repeat the operation and finish with a layer of cream
5. Cover the tiramisu and place it in the refrigerator for 24 hours. Before serving, sprinkle with bitter cocoa.
Strawberry tiramisu
Preparation time: 25 minutes
Refrigeration time: 24 hours
Cost: for all budgets
Ingredients :
- 500 g of strawberries
- 6 eggs
- 100 g + 10 g of powdered sugar
- 1 Tbsp of lemon juice
- 500 g of mascarpone
- 1 vanilla bean
- 30 to 50 spoon cookies
Preparation:
1. Wash and hull the strawberries. Cut them into strips. Sprinkle with 10 g of sugar and the juice of one lemon. Mix. Reserve in the fridge.
2. Separate the egg whites from the yolks. Whip the egg yolks with 100 g of sugar until the mixture doubles in volume, using an electric whisk then add the grains of the vanilla bean. Add the mascarpone and mix with a whisk to obtain a very smooth mixture.
3. Whip the egg whites until stiff. Tighten with the icing sugar and whisk to obtain a very firm preparation. Add them to the preparation, in two or three batches, mixing gently with a spatula, without breaking the foam. Reserve in the fridge.
4. Take 1/3 of the strawberries for assembling the tiramisu. Mix the remaining 2/3 to make a coulis using a hand blender.
5. Lightly dip the cookies in the coulis one by one, and place them in a baking dish. Line the entire surface in this way, add a few spoons of coulis, then add a first layer of cream and spread it well over the cookies. Repeat the operation, squeezing the cookies tightly and finish with a layer of cream.
5. Cover the tiramisu and place it in the refrigerator for 24 hours. Before serving, decorate with strips of strawberries and mint leaves.
Quick tiramisu (without eggs)
Photo credit: Shutterstock / Anna Shepulova
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 36 cl of coffee
- 20 cl of whole cream
- 250 g of mascarpone
- 100 g of sugar
- 1 vanilla pod
- 18 to 20 spoon cookies
- 1 tsp of bitter cocoa powder
Preparation :
1. Prepare a strong coffee and let it cool.
2. Using an electric whisk, whip the cream, with the mascarpone and the sugar to a firm whipped cream, then add the vanilla bean seeds.
4. In a deep dish or a plate, pour the cold coffee. Lightly dip the cookies, one at a time, in the coffee and place them in a baking dish. Line the entire surface in this way, then pour a first layer of cream and spread it well over the cookies. Repeat the operation, tightening the cookies well, and finish with a layer of cream
5. Cover the tiramisu and place it in the refrigerator for at least 4 hours. Before serving, sprinkle with bitter cocoa using a sieve.
Tiramisu in verrines
Photo credit: Shutterstock / Liliya Kandrashevich
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 25 cl of coffee
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 18 to 20 spoon cookies
- 1 tsp of bitter cocoa powder
To
Preparation :
1. Prepare a strong coffee and let it cool well.
2. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and set aside.
3. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
4. Crumble the spoon cookies coarsely before soaking them in coffee. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of cookies soaked in coffee. Add a layer of mascarpone cream to lightly fill the verrines. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
5. Before serving, sprinkle with bitter cocoa.
Tiramisu with sabayon and homemade spoon cookies
Photo credit: Shutterstock / InnaR
To
For 6 people
Preparation time: 35 minutes
Cooking time: 20 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
For the spoon cookies:
- 2 eggs
- 30 + 30 g of sugar
- 60 g of flour
For the tiramisu cream:
- 40 cl of coffee
- 3 egg yolks
- 60 g of sugar
- 3 + 1 cl of marsala
- 500 g of mascarpone
- 1 tsp of bitter cocoa powder
Preparation:
1. Prepare a strong coffee and let it cool.
2. For the spoon cookies: preheat the oven to 180 ° C. Separate the whites from the yolks. Whisk 30 g of sugar and the egg yolks for one minute. Whip the egg whites by hand or using an electric whisk and tighten with the remaining 30 g of sugar to obtain a rather supple meringue. Gently incorporate the egg yolk mixture using a spatula, so as not to break the foam. Sift and add the flour and carefully incorporate it into the spatula. Put the dough in a pastry bag. Pipe 6 to 7 cm long spoon cookies on a baking sheet lined with baking paper. Sprinkle with icing sugar using a sieve and cook for 20 minutes at 180 ° C.
To
3. For the cream: mix the yolks with the sugar using a whisk, then add 3 cl of marsala. Pour into a saucepan and cook over low heat, stirring continuously with a spatula, until the mixture reaches a temperature of 80 to 82 ° C or until the cream thickens slightly and coat the spoon as for custard. Whip the cream with an electric whisk until it doubles or triples in volume.
3. In a large salad bowl place the mascarpone and work it with a spatula to loosen it. Gradually incorporate the previously prepared sabayon, stirring gently, without breaking the foam.
4. In a deep dish or a plate, pour the cold coffee and 1 cl of marsala and mix. Lightly dip the cookies, one at a time, in the coffee and place them in a baking dish. Line the entire surface in this way, then pour a first layer of cream and spread it well over the cookies. Repeat the operation and finish with a layer of cream
5. Cover the tiramisu and place it in the refrigerator for 24 hours. Before serving, sprinkle with bitter cocoa.
Chocolate tiramisu charlotte
Photo credit: Shutterstock / OlgaBombologna
To
For 10 people
Preparation time: 35 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 50 cl of sweet coffee
- 200 g of dark pastry chocolate
- 150 g of powdered sugar
- 500 g of mascarpone
- 50 cl of whipping cream with 30% fat
- 30 to 50 spoon cookies
- 1 tsp of bitter cocoa powder
Preparation :
1. Prepare a strong coffee and let it cool.
2. Melt the chocolate cut into small pieces in a double boiler or in the microwave in defrost mode, stirring every 20 to 30 seconds. Reserve.
3. Using an electric whisk, work the sugar and mascarpone until mixed and creamy. Add the melted chocolate and mix. Whip the cream and gradually incorporate it into the mixture.
4. In a stainless steel ring, or a 24 cm diameter hinged mold, lined with a rhodoïd, place the spoon cookies, dipped one by one in coffee, on the outline. Also line the bottom with a layer of cookies. Distribute half of the cream. Line with a layer of coffee cookies and arrange the rest of the cream. Decorate the top with a pastry bag if desired.
5. Place in the fridge overnight, unmold, decorate with a pretty ribbon and sprinkle with cocoa before serving.
To
Mango flower shaped tiramisu
Photo Credit: Shutterstock / maridol777
For 8 people
Preparation time: 25 minutes
Refrigeration time: 24 hours
Cost: for all budgets
Ingredients :
To
- 3 mangoes
- 6 eggs
- 100 g + 10 g caster sugar
- 1 Tbsp lime juice
- 500 g mascarpone
- 1 vanilla bean
- 30 to 50 spoon cookies
Preparation:
1. Wash and peel the mangoes. Remove the core and cut into strips. Sprinkle with 10 g of sugar and the juice of a lime. Mix. Reserve in the fridge.
2. Separate the egg whites from the yolks. Whip the egg yolks with 100 g of sugar until the mixture doubles in volume, using an electric whisk then add the grains of the vanilla bean. Add the mascarpone and mix with a whisk to obtain a very smooth mixture.
3. Whip the egg whites until stiff. Tighten with the icing sugar and whisk to obtain a very firm preparation. Add them to the preparation, in two or three batches, mixing gently with a spatula, without breaking the foam. Reserve in the fridge.
4. Take half of the mangoes for the tiramisu decoration. Mix the remaining half to make a coulis using a hand blender.
5. Lightly dip the cookies in the coulis one by one, and place them in a stainless steel circle with high edges. Line the entire surface in this way, add a few spoons of coulis and a few strips of mango, then add a first layer of cream and spread it well over the cookies. Repeat the operation, squeezing the cookies tightly and finish with a layer of cream.
5. Cover the tiramisu and place it in the refrigerator for 24 hours. Before serving, decorate with mango slices staggered to form a rose.
To
Easy Oreos ™ Tiramisu
Photo credit: Shutterstock / Alexander Prokopenko
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
To
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 1 packet of 400 g of Oreos ™ cookies
- 1 tsp of bitter cocoa powder
Preparation :
1. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and set aside.
2. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
3. Reduce the Oreos ™ to a powder (keep 6 for decoration) using a blender. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of cookies. Add a layer of mascarpone cream. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
4. Before serving, sprinkle with bitter cocoa and garnish with the remaining Oreos ™.
Photo credit: Shutterstock / margouillat photo
To
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 25 cl of coffee
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 1 CAC of cinnamon powder
- 400 g of speculoos
- 1 CAC of bitter cocoa powder
Preparation :
1. Prepare a strong coffee and let it cool well.
2. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and cinnamon and set aside.
3. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
4. Mix the powdered speculoos using a blender. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of mixed cookies and soak in coffee. Add a layer of mascarpone cream to lightly fill the verrines. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
Photo credit: Shutterstock / margouillat photo
To
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 25 cl of coffee
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 1 CAC of cinnamon powder
- 400 g of speculoos
- 1 CAC of bitter cocoa powder
Preparation :
1. Prepare a strong coffee and let it cool well.
2. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and cinnamon and set aside.
3. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
4. Mix the powdered speculoos using a blender. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of mixed cookies and soak in coffee. Add a layer of mascarpone cream to lightly fill the verrines. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
5. Before serving, sprinkle with bitter cocoa.
Chestnuts cream tiramisu
Photo credit: Shutterstock / Fascinadora
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 25 cl of coffee
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 18 to 20 spoon cookies
- 1 cl of rum
- 1 tsp of bitter cocoa powder
For the chestnut cream:
- 400 whole chestnuts
- 260 g of sugar
- 22 cl of water
- 1 vanilla pod
- 3 cl of rum
Preparation :
1. Heat the chestnuts then mix them. Make a "petit boulé" syrup with the sugar and water (126-135 ° C), then pour over the hot mash. Add the seeds of a vanilla pod. Heat gently while stirring. Leave to simmer for 15 to 20 minutes. The dough should be thick and hold with a spoon. Add the rum. Use part for the recipe and put the rest in jars and turn them over. This delicious chestnut cream can be kept for a year.
2. Prepare a strong coffee and let it cool well.
3. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and cinnamon and set aside.
4. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
5. Crush the cookies. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of cookies soaked in coffee. Add a layer of mascarpone cream to lightly fill the verrines and a layer of chestnut cream. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
6. Before serving, sprinkle with bitter cocoa.
Peanut butter and chocolate tiramisu
Photo credit: Shutterstock / Anna_Pustynnikova
To
For 6 people
Preparation time: 5 minutes
Cooking time: 10 minutes
Cost: for all budgets
Ingredients :
- 25 cl of coffee
- 200 g of pastry milk chocolate
- 250 g of mascarpone
- 60 g of sugar
- 225 g of peanut butter
- 20 cl of whipping cream with 30%
fat
- 12.5 cl of milk - 18 to 20 spoon cookies
Preparation:
1. Prepare a strong coffee and let it cool.
2. Melt the chocolate cut into small pieces in a double boiler or in the microwave in defrost mode, stirring every 20 to 30 seconds. Reserve.
3. Using an electric whisk, work the sugar and mascarpone until combined and creamy. Add the melted chocolate and peanut butter and mix. Whip the whipped cream and gradually incorporate it into the mixture.
4. Crumble the spoon cookies coarsely before soaking them in coffee. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of cookies soaked in coffee. Add a layer of cream to lightly fill the verrines. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
To
5. Before serving sprinkle with bitter cocoa.
Tiramisu pie
For 8 people
Preparation time: 50 minutes
Cooking time: 20 minutes
Refrigeration time: 4 hours
Cost: for all budgets
To
Ingredients :
For the tart:
- 1 shortcrust pastry
- 10 cl of liquid crème fraîche at 30% fat
- 1 CAC of natural coffee extract
- 75 g of dark chocolate pastry
- 30 g of soft butter
- 1 pinch of fleur de sel
For the tiramisu mousse:
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 2 Tbsp of bitter cocoa powder
Preparation :
1. Preheat the oven to 165 ° C. Butter a pie plate. Spread the shortbread dough on a floured work surface. Line the pie plate. Cover with baking paper and ceramic baking balls (otherwise dry chickpeas, rice, etc.) and cook for about 20 minutes. The dough should be golden. If necessary, at the end of cooking, remove the cooking weights and continue cooking for 2 or 3 minutes.
2. Boil the cream with the coffee extract. Pour over the chocolate cut into small pieces. Mix well. Add the butter and fleur de sel when the ganache has cooled. Then pour the ganache into the pie shell. Leave to set in the refrigerator for 30 minutes.
3. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and set aside.
To
4. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
5. Pipe the cream into the pie. Place in the fridge for 4 hours.
5. Before serving, sprinkle generously with bitter cocoa.
Tiramisu pancake cake
For 8 people
Preparation time: 50 minutes
Cooking time: 30 minutes
Cost: for all budgets
Ingredients :
- 250 g of T45 flour
- 1 pinch of salt
- 1 CAC of sugar
- 2 eggs
- 50 cl of milk
- 1 glass of water
- 25 g of butter
- 1 CAC of natural coffee extract
For the tiramisu mousse:
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 2 Tbsp of bitter cocoa powder
Preparation :
1. In a large bowl, arrange the flour, make a well and add the salt, sugar, eggs and half the milk. Whisk vigorously from the inside to the outside and add the rest of the milk little by little. Add the water to obtain a smooth and light paste.
2. Melt the butter until it takes on a nutty color and smell, and add it to the dough. Pass the dough through a colander to remove any lumps. Add the coffee extract and mix.
To
3. In an oiled pan, pour a little dough and spread it very finely. Brown on each side, set aside. Allow 1 to 2 minutes of cooking time on each side. Repeat the operation until all the dough is used up.
4. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and set aside. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
5. Assemble the cake by alternating the pancakes and a little tiramisu mousse. Place in the fridge for 24 hours.
5. Before serving, garnish with the remaining cream, using a pastry bag and sprinkle generously with bitter cocoa.
Lemon tiramisu
For 6 people
Preparation time: 10 minutes
Refrigeration time: 4 hours
Cost: for all budgets
Ingredients :
- 25 cl of lemon tea
- 3 eggs
- 50 g of sugar
- 250 g of mascarpone
- 18 to 20 spoon cookies
- 1 cl of rum
- 1 tsp of bitter cocoa powder
For the lemon curd:
- 3 eggs
- 125 g of sugar
- 2 lemons or about 120 ml of juice
- 50 g of butter
- 1 CASE of cornstarch
To garnish: lemon zest
Preparation :
1. Combine lemon juice, eggs, sugar and cornstarch. Place in a saucepan and heat gently while stirring. The mixture will thicken and bubble. Remove from the heat and add the butter. Mix well and mix if necessary to obtain a very smooth preparation. Film and place in the fridge.
2. Prepare a light lemon tea and let it cool well.
To
3. Clarify the eggs. Mix the yolks with the sugar on one side, and whisk with an electric whisk until it is frothy. Gently add the mascarpone and cinnamon and set aside.
4. Whip the egg whites until stiff. Incorporate the egg whites delicately into the mascarpone mixture to obtain a smooth, homogeneous cream without lumps.
5. Crush the cookies. Take 6 verrines or ramekins, or small transparent glasses and garnish them with a layer of tea-soaked cookies. Add a layer of mascarpone cream to lightly fill the verrines and a layer of lemon cream. Alternate layers and then finish with cream. Let sit in the refrigerator for at least 4 hours.
6. Before serving, garnish with lemon zest.
Tiramisu veggie
For 6 people
Preparation time: 35 minutes
Refrigeration time: 24 hours
Cost: for all budgets
Ingredients :
- 36 cl of coffee
- 3 cl of water
- 5 g of agar-agar
- 20 cl of coconut cream
- 500 g of silky tofu
- 200 g of vegetable yogurt
- 2 Tbsp of amaretto
- 115 g of icing sugar
- 3 cl of marsala
- 18 to 20 spoon cookies
- 1 tsp of bitter cocoa powder
Preparation :
1. Prepare a strong coffee and let it cool.
2. Heat 3 cl of water with the agar-agar until boiling. Reserve.
3. Whip the coconut cream into a whipped cream and place it in the refrigerator.
4. Mix the silky tofu with the agar-agar gel. When the texture is smooth, add the yogurt and mix with a whisk. Add the icing sugar and the amaretto. Finish by incorporating the coconut whipped cream using a spatula very delicately so as not to break the foam.
4. In a deep dish or a plate, pour the cold coffee, add the marsala and mix. Lightly dip the cookies, one at a time, in the coffee and place them in a baking dish. Line the entire surface in this way, then pour a first layer of cream and spread it well over the cookies. Repeat the operation, tightening the cookies well, and finish with a layer of cream
5. Cover the tiramisu and place it in the refrigerator for at least 4 hours. Before serving, sprinkle with bitter cocoa using a sieve.