Tiramisù — dessert kopi klasik Italia
Italy's most famous dessert: layers of espresso-soaked savoiardi under a cloud of mascarpone cream, dusted with bitter cocoa. No baking, no gelatine — just a silky zabaglione-style cream, good coffee and an overnight rest in the fridge. 'Tiramisù' means 'pick me up' — and it does.
Whisk egg yolks with sugar over a bain-marie until pale and thick (a zabaglione), then beat in mascarpone until smooth. Fold through softly whipped cream (or whisked egg whites) for lightness. Briefly dip savoiardi in cooled espresso and layer them with the cream in a dish. Dust with cocoa, then chill at least 6 hours — ideally overnight — before serving.
- Cook the yolks gently over a bain-marie so the cream is safe and stable, not raw.
- Dip the savoiardi briefly — a quick one-second dunk — or they turn to mush.
- Chill overnight: tiramisù needs time to set and for the flavours to meld.
Equipment
- Heatproof bowl
- Electric whisk
- Serving dish (about 20×30 cm)
Bahan
Cream
- 4 egg yolks
- 100 g caster sugar
- 500 g mascarpone, at room temperature
- 250 ml double (heavy) cream
Assembly
- 300 ml strong espresso, cooled
- 30 ml Marsala or coffee liqueur, optional
- 300 g savoiardi (ladyfinger biscuits)
- Unsweetened cocoa powder, to dust
Cara membuat
- LANGKAH01
Whisk the egg yolks and sugar in a heatproof bowl set over a pan of barely simmering water until pale, thick and warm to the touch, about 5 minutes. Remove and let cool slightly.
- LANGKAH02
Beat the mascarpone into the yolk mixture a spoonful at a time until completely smooth, with no lumps.
- LANGKAH03
Whip the cream to soft peaks and fold it gently into the mascarpone mixture, keeping it light and airy.
- LANGKAH04
Stir the Marsala (if using) into the cooled espresso. Dip each savoiardo briefly — one second a side — and lay a tight single layer in the dish. Spread over half the cream. Repeat with a second layer of dipped biscuits and the rest of the cream, smoothing the top.
- LANGKAH05
Cover and refrigerate at least 6 hours, ideally overnight. Just before serving, dust thickly with cocoa powder through a fine sieve.
Make ahead
Tiramisù is a make-ahead dessert by design — it must chill at least 6 hours and is best made the day before. Hold the cocoa dusting until serving.
Storage
Keeps 3 days refrigerated, covered — the texture stays beautiful. Dust with cocoa just before serving so it doesn't go damp. Not suitable for freezing (the cream weeps on thawing).
Variations
Egg-free
Skip the yolks: whip the cream and sugar, then fold in the mascarpone for a simpler (if less traditional) cream.
Alcohol-free
Leave out the Marsala; the coffee carries the flavour. Ideal for a family or kid-friendly version.
Fruit tiramisù
Swap coffee for fruit juice and layer with berries for a summer twist (no longer classic, but lovely).
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Are the eggs raw in tiramisù?
In this recipe the yolks are gently cooked over a bain-marie to make a safe, stable zabaglione, so they're not raw. Traditional versions sometimes use raw eggs — if you prefer to avoid eggs entirely, use the egg-free variation with whipped cream and mascarpone.
What biscuits should I use?
Savoiardi — Italian ladyfingers. They're crisp and dry, so they soak up the coffee and soften into the right texture without collapsing. Soft sponge fingers turn to mush; use the firm, sugar-topped savoiardi.
Why did my tiramisù go soggy?
Almost always over-soaking the biscuits. Dip them for just a second per side — they keep absorbing coffee in the dish. Also make sure the mascarpone cream is thick, not runny, and chill it fully to set.
Can I make tiramisù without alcohol?
Yes. The Marsala or coffee liqueur is optional and adds depth, but the dessert is wonderful with just espresso. Leave the alcohol out for a kid-friendly version.
How far ahead can I make it?
Make it the day before — it actually improves with an overnight rest as the biscuits soften and the flavours meld. It keeps 3 days refrigerated. Dust with cocoa only when serving.
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