There are desserts that conquer everyone’s heart, and tiramisù is undoubtedly one of them. After receiving a special request from my sister, here is my “nonna moderna” version. It’s made with pasteurized eggs by using a simple hot syrup that avoids risks and preserves all the flavor. The result? A creamy sweet treat, with that unmistakable coffee touch and a texture that will make you fall in love.
Watch the video with all the steps
Below you can see the video with every step to prepare tiramisù in the easiest way. The video is in Spanish, but it has automatically generated English subtitles from Google. And if you haven’t done so yet, I invite you to subscribe to my YouTube channel so you don’t miss any new recipe. Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for Italian cuisine lovers.
Main ingredients for tiramisù
Serves 4 people
⏱ Preparation time: 20 min
⏱ Cooking time: 5 min (egg pasteurization)
- 300 g of ladyfingers (savoiardi)
- 3 large egg yolks
- 170 g of sugar (for the syrup)
- 50 ml of water
- 250 g of mascarpone cheese
- 350 ml of freshly brewed coffee
- Sugar to taste for the coffee
- A dash of rum (optional)
- 30 g of cocoa powder
- Dark chocolate, grated or chopped (high cocoa content)
Remember:
At the end of the article, you’ll find the full recipe card with detailed cooking and preparation times.
How to prepare tiramisù
Pasteurize the eggs
The base of this tiramisù is the cream. To avoid risks, we heat the sugar with the water up to 121 °C. While the temperature rises, beat the yolks. When the syrup is ready, pour it slowly over the yolks, without stopping the mixer. This way, you pasteurize the eggs and achieve a fluffy, safe cream.
Incorporate the mascarpone
Once the egg-and-syrup mixture cools a bit, add the mascarpone in batches to avoid lumps. Keep mixing for a few more minutes until you get a smooth cream. Set aside.
Prepare the ladyfingers
The coffee should be at room temperature so the ladyfingers won’t fall apart. Add sugar to taste and a dash of rum if you like. Dip each ladyfinger briefly in the coffee (just a couple of seconds) and place them at the bottom of your dish or mold.
Assemble the layers
Spread part of the cream over the layer of ladyfingers. Sprinkle some grated chocolate if you like a crunchy note. Repeat with more coffee-dipped ladyfingers and another layer of cream. Refrigerate for at least an hour and a half so it sets. Finally, just before serving, sift cocoa powder on top for that traditional finish.
Tips and tricks for a perfect tiramisù
Freshly made coffee (and don’t drown the ladyfingers!)
For a spectacular tiramisù, choose freshly brewed coffee with a good aroma and an intense flavor. Let it cool completely; if it’s hot, it will over-soak the ladyfingers and they’ll turn too soft. Dip each savoiardo briefly so they don’t absorb too much liquid. We don’t want a soggy dessert!
Extra flavor with liquor
If you enjoy an adult twist, add a dash of rum, amaretto, or Marsala wine to your coffee. You’ll get a more aromatic tiramisù with plenty of character, very much in the style of the “nonna moderna.” Of course, if there are kids around, you can leave it out and still have a delicious dessert.
Pasteurize the yolks to avoid worries
Grandma used raw eggs, but nowadays we prefer to be safe. The trick? Cook the syrup to 121 °C and pour it slowly over the yolks while mixing. This way you avoid salmonella and get a stable, airy cream. Also, whip the mixture for at least 15 minutes to make it nice and fluffy.
Add grated chocolate between layers
Though it’s not the most classic approach, I love adding some chopped or grated dark chocolate in the middle layer. It gives a crunchy touch and a great contrast with the mascarpone cream. A little “nonna moderna” whim that will make you swoon!
Dust the cocoa right before serving
Sift the cocoa powder just before taking the tiramisù to the table. If you add it early and leave it in the fridge, moisture will darken the cocoa and it will lose that appetizing color everyone looks forward to. With this final touch, your tiramisù will look picture-perfect in every bite.
Frequently Asked Questions
Can I use store-bought pasteurized eggs?
Yes, no problem. Still, you can pasteurize the egg at home by preparing a syrup as explained in the recipe.
How long does this tiramisù keep in the fridge?
Up to 2 days. After that, both texture and flavor start to change. It’s best enjoyed fresh for maximum delight.
Can I make it with decaffeinated coffee?
Yes, it’s a good option if you want to avoid caffeine. The flavor will still be delicious.
How much cocoa powder should I use?
It depends on your preference, but generally a thin dusting is enough. Add more if you want a stronger chocolate taste.
How do I keep the ladyfingers from getting too soaked?
Dip them for just one second per side. If the coffee is cold and you don’t add too much sugar, you can better control absorption.
Related recipes you’ll love
If you love Italian desserts, here are some suggestions that could inspire you. Some of these articles are also available in English on the blog:
- Torta della nonna with almonds: a classic renewed, combining a soft cream with the crunchy touch of almonds.
- Ricotta and chocolate crostata: perfect for those who love the contrast between creamy ricotta and intense chocolate flavor.
- Torta caprese: a flourless chocolate-and-almond cake, ideal for anyone seeking a delicious, lighter alternative.
Enjoy your tiramisù!
Now that you know how to prepare this iconic Italian dessert, go ahead and make it at home, then let me know how it turned out. Remember you can leave your comment below; I’d love to hear about your own tips and variations.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Share your photos and tag me! I’d be thrilled to see your creations.
Buon appetito!
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The card
The “Nonna Moderna” Tiramisu
Ingredients
- 300 g ladyfingers savoiardi
- 3 egg yolks
- 170 g sugar
- 50 ml water
- 250 g mascarpone
- 350 ml coffee
- A dash of rum optional
- Cocoa powder
- Chopped dark chocolate optional
Instructions
- Heat the sugar and water until it reaches 121 °C to make the syrup.
- Beat the egg yolks and slowly add the syrup to pasteurize them.
- Add the mascarpone and continue beating until you get a smooth cream.
- Dip the ladyfingers in cold coffee (with or without rum) and form a layer in the mold.
- Cover with cream and sprinkle chopped chocolate. Repeat the layers.
- Let it rest in the fridge for 1.5 hours. Sift cocoa powder just before serving.
Video
Notes
- Adjust the coffee sweetness to your liking.
- Cocoa powder should be added at the end to preserve its color and flavor.
