Although it comes from sunny Italy, tiramisu is also here, in Romania, a classic of Sunday meals or family celebrations. Whether the tiramisu recipe was discovered during vacations or brought by a friend skilled in the kitchen, this refined dessert easily crept into the hearts and onto the tables of Romanians. We prepare it with love and experiment with recipes, adapting it to the preferences of each family. Below we present the original tiramisu recipe, as well as some equally delicious variations.
Ingredients needed for tiramisu
Here are the ingredients for classic tiramisu:
- eggs, 3 or 4 if they are smaller, preferably ecological and fresh, which you will separate into whites and yolks;
- 6 spoons of sugar (3 to beat the whites, 3 for the yolks);
- Quality cookies, without too much sugar on the outside;
- 500 g Mascarpone cheese;
- strong coffee for syruping biscuits;
- Marsala wine, a shot, optional, for flavoring;
- cocoa powder for dusting at the end.
These ingredients make up the classic version of tiramisu, although there are many modern variations of the recipe that can include different types of biscuits, syrups and mascarpone cream alternatives such as ricotta, yoghurt or flavored whipped cream. You can order the ingredients needed for tiramisu online directly from the Romanian grocery store A&S Market, with delivery in the UK the very next day.
How to prepare tiramisu step by step?

Here is the recipe for tiramisu with mascarpone and raw eggs, as prepared by Italian pastry chefs in the Tuscany area.
1. Prepare the syrup
- Prepare a strong coffee and let it cool.
- You can add a pinch of Marsala or Amaretto (optional) and a little cold water to the coffee. The syrup must be cold to prevent the cookies from being too soft.
2. Prepare the mascarpone cream
- Beat the egg yolks with the sugar until you get a creamy, light-colored composition. The sugar must dissolve completely in the yolks.
- Gradually add the mascarpone cheese and continue to gently mix until the cream becomes homogeneous, thick, and smooth.
3. Beat the egg whites
- In a separate bowl, beat the egg whites with a pinch of salt until you get a stiff foam, which will give the consistency of the cream.
- Gently fold the beaten egg whites into the mascarpone cream with a spatula, mixing from the bottom up, like in a cake or other Romanian desserts where you want to keep the mixture airy.
4. Soak the cookies
- Dip each cookie in the cooled coffee for 1-2 seconds on each side. Don't leave them too long as they will soften excessively and break.
5. Assemble the tiramisu
- Place a layer of soaked sponge cake on the bottom of a rectangular or square dish, then add a layer of mascarpone cream.
- Repeat the process with another layer of soaked sponge cake, followed by another layer of mascarpone cream.
- Smooth the surface with a spatula for an even appearance.
6. Refrigerate the tiramisu
- Cover the tiramisu with cling film and leave it in the fridge for at least 4-6 hours, or ideally overnight. This refrigeration time allows the flavors to meld and the dessert to take on consistency.
7. Decorate the cake
- Before serving, sprinkle cocoa powder over the top, using a fine sieve to create an even layer.
- You can also shave some dark chocolate.
Tips for a perfect tiramisu
To get a perfect tiramisu, here are some essential tips:
- Fresh eggs are essential
Look for quality, organic eggs and let them come to room temperature before using them. Wash them well with warm water and dish soap, then rinse. Make sure they are fresh, because the taste and safety of the dessert depends on the eggs.
- Quality mascarpone
Choose a thick and creamy mascarpone. Don't be fooled by the too liquid variants, because only a good mascarpone will give you that fine cream, perfect for tiramisu.
- Well-chosen cookies
The biscuits must be of good quality, not too porous and without too much sugar on the outside. This will ensure the correct texture of the dessert, without the biscuits being too soggy. Savoiardi, Pavesini or Boromir biscuits, with 26% egg, are ideal for preparing a delicious tiramisu with the perfect texture.
- Cold coffee is the secret
Make a strong coffee, but let it cool before you syrup the sponge cakes. If it's too warm, the cookies will soften too much and you'll lose the desired consistency.
- Mix carefully.
When you combine the whipped egg whites with the mascarpone cream, do it gently, patiently. This way you will keep the airy and fluffy texture of the cream.
- You can replace the Marsala wine with other liqueur wines
Indeed, the original tiramisu recipe mentions Marsala wine, but it is not very easy to find and it would be a shame not to make the cake for this reason. You can replace it with another liqueur wine or an Amaretto liqueur. Ultimately, a sweet white wine can also be an acceptable solution, especially if you want to keep a delicate taste. The important thing is to choose an alcohol that complements the flavors of coffee and mascarpone, without dominating them.
- Cocoa before the fridge
Dust the dessert with cocoa before putting it in the fridge. That way, the cocoa will soften and you won't have that unpleasant feeling of dry powder.
- Arm yourself with patience.
Let it sit in the fridge for at least 8 hours, preferably overnight. This gives it time to settle, blend its flavors and become the dessert you've been waiting for.
- Use a suitable pot for mounting
Choose a rectangular or square dish when assembling the tiramisu. This will allow you to cut equal portions and get those beautiful layers that look good on the plate.
Follow the tips above when putting the tiramisu recipe into practice and you'll get a delicious result with a perfect texture and balanced flavors!
Popular variations of tiramisu

The original tiramisu recipe uses sponge cakes soaked in espresso and layered with a mascarpone cream, beaten egg yolks and whipped egg whites. If serving only to adults, a liqueur wine, brandy or rum can be added, as shown above, to which you can add a little almond essence for an authentic Italian flavor.
Tiramisu recipe without raw eggs
Raw eggs can contain Salmonella, so the original tiramisu recipe cannot be served to pregnant women (or small children). To make the cake safe for everyone, you'll need to cook the egg yolks a bit, either by beating them with a hot sugar syrup or in a bain marie for 5-10 minutes.
Tiramisu with fruit
In this variation of the tiramisu recipe, the espresso can be replaced with fruit juices (such as oranges or berries) for a fresher and more refreshing taste. You can also put fresh fruit (strawberries or raspberries) between the layers for a contrast of textures and flavors.
Tiramisu with biscuits
If you don't have biscuits and still really want to make tiramisu, you can also use biscuits. Sure, it won't be exactly the traditional tiramisu recipe, but let's be honest, only Italian confectioners would object. But for the family, all that will matter is that it's delicious, and they'll definitely ask for another portion!
Tiramisu with whipped cream
In some tiramisu recipes, mascarpone is replaced with lighter alternatives such as ricotta, Greek yogurt or flavored whipped cream. These variations can reduce the fat content and add a different touch of freshness.
How to serve and store tiramisu?

- Tiramisu is served cold, straight from the fridge. Ideally, remove the dessert from the refrigerator 10-15 minutes before serving to reach a slightly higher, but still cool, temperature. This will intensify the flavors and provide a creamy texture.
- Use a long, thin, well-sharpened knife to cut the tiramisu into equal portions. Wipe the knife after each cut to get clean, even slices.
- Sprinkle cocoa powder on top of the tiramisu just before serving, using a fine sieve. You can also add grated chocolate, pieces of fresh fruit (such as raspberries or strawberries) or mint leaves for added color and presentation.
- Place each tiramisu slice on a small dessert plate and serve with an espresso or cappuccino, a sweet liqueur or a glass of dessert wine.
- The tiramisu cake is kept cold, in the refrigerator, well covered with food foil or in an airtight container. This helps to prevent the absorption of odors from the refrigerator and to maintain freshness.
- Tiramisu can be kept in the refrigerator for about 2-3 days. After this time, the texture may begin to degrade and the flavors may not be as fresh.
- If you make more and want to keep it for a longer period, you can freeze it in small, individual portions. Cover it first with cling film, then with aluminum foil.
- Do not keep it in the freezer for more than a month. Thaw it gradually overnight in the refrigerator.
- Do not keep the tiramisu cake with raw or cooked eggs at room temperature for more than an hour, maximum two. There is a risk of bacterial contamination, and the texture and taste will not be the same after long exposure to air.
Regardless of the chosen recipe, the tiramisu cake prepared at home will always be a special dessert, especially when it is made with love and quality ingredients. Good cooking and bon appetit!
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