We love a good tiramisu recipe here at Presto, and there is a bit of a competition going on within the team to see who can make the best one.
After much debate, we have finally settled on our favourite tiramisu recipe so we can share it with you.
It’s light, fluffy, delicious, and above all takes full advantage of the incredible coffee flavours we are so proud of.
To take it one step further, we have even got a bonus recipe at the bottom that gives our tiramisu a vegan twist (and it works so well!).
Let’s dive in…
First, some top tips on how to make tiramisu!
Before we dive into the actual recipes, we wanted to give you a few of our top tips for making the perfect tiramisu every time:
Lady Fingers – We like to use traditional hard Italian ladyfingers rather than soft ones. We find that soft ladyfingers will leave you with a very soggy tiramisu, whereas hard ladyfingers soak up the coffee beautifully while keeping their shape and bite
Eggs – It’s important to remember that the recipe uses raw eggs and is a no-bake. This means you need to be vigilant and only use the freshest eggs you can find, and make sure they are free-range or organic if you can.
Coffee – the coffee you use is the dealer’s choice, but we recommend making it a good strong brew. You want to make sure those flavours really pop through the rest of the ingredients, so don’t be afraid to make it stronger than you would if you were to drink it.
Chocolate – We love to add nice chunks of dark chocolate to our tiramisu. Anything over 70% is ideal, though our favourite is 85% dark chocolate. The flavours of dark chocolate and coffee go so well together!
Getting the right tiramisu ingredients together is key!
Traditional Tiramisu Recipe
Finally, here it is, our tiramisu recipe. It's so easy to make and super tasty. We know you are going to love it as much as we do.
- ½ cup strong espresso coffee (cold)
- 30 hard Italian ladyfingers
- 2 ½ mascarpone
- 3 egg yolks
- 1 cup caster sugar
- 2 tbsp cacao powder
- 60g 85% dark chocolate (shaved)
- Add the egg yolks and sugar to a bowl and whisk until you get a nice creamy texture and the sugar has all dissolved. (Using an electric hand whisk if you have one is a good idea!)
- Add the mascarpone to the mix in the bowl and combine gently. Again you want a nice creamy texture but you don’t want to over whisk. (medium speed on your hand mixer)
- We like to add half of the shaved dark chocolate to the mascarpone cream. Very gently fold it in once you’ve made the cream.
- Dip your ladyfingers into the coffee, being sure to cover both top and bottom, but not completely drenching them. A quick couple of seconds on either side should do the trick.
- Now to build your tiramisu. In a casserole dish cover the bottom of the dish with a layer of coffee ladyfingers. Then spread one-third of the mascarpone cream on top. Repeat with another layer of ladyfingers and cream twice more.
- Cover the dish in cling film, making sure to have a tight fit so no air can get into it.
- Chill in the fridge overnight for at least 8 hours.
- Just before you serve it up, dust the top with the cacao powder and sprinkle on the remaining dark chocolate.
Vegan Tiramisu Recipe
Yes, a vegan version. Making a vegan tiramisu is actually really easy and delicious. The only drawback is that vegan ladyfingers are next to impossible to find. That doesn’t mean it can’t be done, however.
If you’re feeling particularly adventurous in the kitchen there are plenty of vegan ladyfinger recipes online that you could try. For us, we like the quicker route of replacing them with another type of plain biscuit like a rich tea.
You’ll be surprised how well this work!
- ½ cup strong espresso coffee (cold)
- 300g silken tofu
- ½ cup coconut cream
- ¼ cup caster sugar
- 200g of biscuits (rich teas are perfect)
- 1 tbsp cacao powder
- 40g dark chocolate (shaved)
- The vegan cream is incredibly easy to make. Simply whisk together the silken tofu, sugar and coconut cream until you get a nice creamy texture. Again, add half of your shaved dark chocolate to the cream mix.
- Soak your biscuits in your coffee. You want to be careful here as oversoaking will cause your biscuits to disintegrate. We find that a couple of seconds on either side is just about right to keep a solid centre and a nice coffee-soaked outside.
- Let’s build. We’re aiming for three layers. First a layer of biscuits, then cream, and repeat.
- Cover tightly with cling film so no air can get in.
- Refrigerate overnight for at least 8 hours.
- Just before serving top with a dusting of cacao and a sprinkling of dark chocolate.
Whichever recipe you go for we are sure you are going to love it. We know we certainly do, and we can’t wait to hear your thoughts!