How to make the perfect tiramisu | Quescrem Quescrem. (2024)

The tiramisu is the Italian dessert internationally known. Although there are many variations, the classic tiramisu recipe has a very simple approach and is made with readily available ingredients: layers of sponge cake soaked in coffee with a touch of alcohol, alternated with mascarpone cream, eggs and sugar, and finally decorated with cocoa. Sticking to this idea, the truth is that tiramisu shares the same approach as other traditional desserts without oven, such as the classic trifle English or parfait French pastries, which basically consist of pieces of cake and creamy fillings, and sometimes fruit, which are placed in a clear glass container, cooled and then served.

But clearly, there is something special about tiramisu that has made this delicious Italian dessert such a hit. Tiramisu has become one of the favorite desserts of restaurant and catering customers. cateringrestaurants and caterers all over the world, becoming also one of the most demanded desserts in the delivery service. delivery service. And we are not only talking about Italian-style catering businesses, because the reality is that today there are many restaurant menus of all kinds that include among their desserts some version of tiramisu. Although the classic coffee and cocoa recipe is the most popular, there are more and more original versions of this dessert, such as red fruit tiramisu, white chocolate tiramisu or speculoos tiramisu.

The origin of tiramisu

As is often the case with such popular recipes, it is difficult to determine their exact origin. But one thing is certain: tiramisu came to us from Italy. Its Italian spelling is “tirami sù”, which literally means “pull me”, in the sense of encouraging someone. Several legends circulate about its origin and as with so many other desserts, many of these theories of origin are linked to kings and nobility, since they were the only ones who had kitchen staff to serve the whims of their stomach. One of the most widespread theories says that tiramisu was invented in Tuscany at the end of the 16th century, and that it was created especially for the visit of the Duke of Medici to the city of Siena. It is said to have been so much to his liking that he spread its production throughout Tuscany and beyond. And it was so successful that it is said that Venetian courtesans even offered tiramisu to their lovers to give them more vigor, being considered an aphrodisiac dish…

A more humble theory about the origin of tiramisu, which seems closer to reality, is that tiramisu was originally a dessert for consumption. A sweet dish conceived to avoid wasting cold coffee and leftover pieces of sponge cake, which was practiced in many homes and did not require the use of an oven or stove. In fact, many historians claim that this is the explanation for why it is impossible to find a single direct reference to the recipe for tiramisu in written recipe books prior to the 20th century. A time when the massive migration of Italians to many parts of the world began, and which curiously coincides with the beginning of the popularization and fame of tiramisu.

What are the secrets to a perfect tiramisu?

Having satisfied our curiosity about the origins of this delicious Italian dessert, it’s time to get into the secrets of making the perfect tiramisu. Its delicious taste of coffee, liqueur and cocoa mixed with the softness of mascarpone, makes it an exceptional dessert as long as it is perfectly prepared. And to make it so, we tell you the secrets of a good classic tiramisu that can be extended to any other version of tiramisu:

Quality ingredients

One of the fundamental secrets of a high-end tiramisu lies in the quality of the ingredients with which it is made:

  • Choose very fresh free-range eggs so that the yolks have more flavor.
  • The choice of the type of sponge cake or cookie is also important, because they must remain firm and not crumble when immersed in the coffee.
  • The latter should also be chosen carefully to give strength and character to the dessert. Do not use soluble coffees or coffee substitutes to make tiramisu.
  • The cocoa that coats the dessert should preferably be a strong and bitter cocoa (+70% purity) in order to complement the flavors of the coffee and give character to your tiramisu.
  • Finally, and most importantly, the mascarpone, the essential ingredient to make a tiramisu worthy of being on the best dessert menu. Mascarpone cheese is the inseparable gourmet reference of tiramisu and without this ingredient the same creaminess and characteristic flavor of a tiramisu would not be achieved.

On the other hand, we must take into account that the quality of the mascarpone cheese we choose for our tiramisu will also make an important difference in the final result. On Mascarpone Quescrem 42% M.G. is perfect for the preparation of tiramisu, giving it a creamy and silky texture and an ideal consistency without the use of gelatin or any other stabilizer. Thanks to this 42% fat content, our mascarpone has a high functionality that allows us to play with all kinds of textures, ingredients and flavors. With its own aeration capacity, it provides high stability to the tiramisu, facilitating its preservation without draining or losing volume, both in refrigeration and freezing.

It is a Clean Label Mascarpone without stabilizers, coloring agents or artificial flavors, made with the best local raw materials that give it its characteristic sweet taste and dairy aroma, which has been internationally recognized with 2 ITQi stars for superior taste.

In Quescrem we have a version of Dairy-Free Quescrem Mascarpone. With the same functionality and flavor as the original recipe but suitable for lactose intolerant people or for those who prefer to eliminate lactose from their diet, lactose-free mascarpone can be used to make lactose-free desserts, such as the lactose-free tiramisu.

Our Mascarpone is an ideal ingredient not only for desserts such as tiramisu, but also for perfect cakes, tarts and cheesecakes. It also works perfectly as a base ingredient for sauces and dipping, as it is an excellent vehicle for other flavors.

2. Precise preparation: every step counts for a perfect tiramisu.

Tiramisu is a simple dessertThe recipe, without oven and with few complications, but it is precisely in this type of simple recipes where not only the quality of the ingredients but also the execution is fundamental to obtain an exceptional result, a tiramisu not only tasty, but also with a perfect and creamy texture, and an impeccable aesthetics.

  • Preparation of the mascarpone cream, egg yolks and sugar:
    • First of all, it is very important to whisk the egg yolks with thesugar and wait until the mixture is quite frothy, which is achieved by beating for at least 5 minutes.

    • Our advice
      To prevent themascarpone cheese from being too cold,temper it beforehand. This way we will have a more hom*ogeneous cream. It is more difficult to achieve a soft and smooth texture and a good integration with the yolk-sugar mixture if the mascarpone is not at the correct temperature. It will be enough to take it out of the refrigerator 10 to 15 minutes before. We can also use a whisk to soften it well before integrating the mascarpone with the rest of the ingredients.
  • Whipping and integration of the egg whites:
    • Always beat the egg whites in a cold bowl: place the bowl in the freezer for a few minutes before beating the egg whites, which will also be cold. In this way we will achieve a greater consistency, and help the tiramisu to set more easily and not remain liquid.
    • The egg whites should be beaten until stiff. To do this we can add a pinch of salt before whipping to make them firmer and beat them by adjusting the speed of the mixer to gradually increase it.
    • Gently fold the whipped egg whites into the mascarpone cream, using a wooden spoon or silicone spatula to prevent them from dropping. Add 1/3 of the egg whites first to soften the mascarpone, egg and sugar mixture, then finish by gently folding in the rest. This will prevent our tiramisu from becoming lumpy.

    • Our advice
      Always prepare the whipped egg whites at the last minute so that they do not have time to crumble.
  • Soaking of biscuits
    • Among tiramisu purists there is disagreement about whether to use savoiardi or novara sponge cakes or boudoir-style cookies, but they all agree on one thing: the soaking time of the biscuits in the coffee and liqueur bath is very important for the final result.
    • Soaking too quickly will have the effect of not having enough coffee flavor and our tiramisu will lack character. On the contrary, a too long one will cause the excess of humidity to relax the mixture and finally it will not finish curdling, having an unpleasant texture in the mouth.

    • Our advice
      Immerse for 1-2 seconds on each side. This simple method achieves the perfect texture.
  • Cooling time.
    • Tiramisu is served cold, which is one of its main attractions as a dessert. Its perfect temperature is between 5-6º C, therefore, after processing it, it is essential to immediately place it in cold storage for a recommended resting time of 4 to 12 hours.
    • This cold rest will help our dessert achieve the texture and firmness we are looking for and all the flavors gain strength. It is important that the tiramisu is placed in the refrigerator well covered so that it does not absorb odors from other foods.
    • On the other hand, the preservation of tiramisu is such an important aspect in the preparation of this dessert that it deserves a separate title to focus on all its details.

How to preserve tiramisu in your restaurant

In cooking and baking, it is obviously necessary to always respect all food hygiene and safety standards to the maximum, especially when working with raw foods, and especially if the preparations are not going to be consumed immediately.

Tiramisu is made with fresh eggs that are not cooked, should always be kept refrigerated, and should be consumed within a maximum of 48 hours from its preparation (taking into account that this maximum time decreases each time the tiramisu is taken out of the refrigerator to serve an order). Serving desserts in individual cups to remove only the one that is going to be served at that moment, or using pasteurized yolks are recommended options to ensure better preservation.

Freezing is a perfect option to preserve tiramisu.

If for production needs you have to make many tiramisu units at a time, you can choose to freeze the tiramisu without any problem. In this case, the quality of the mascarpone you choose for the preparation of your tiramisu will be decisive. A mascarpone with a consistent texture and a very stable structure, as is the case of Quescrem Mascarpone, will facilitate the freezing of any dessert, especially tiramisu, avoiding draining or loss of volume.

To freeze the tiramisu correctly, it is important to put it in the freezer as soon as the preparation is finished, but just before adding the bitter cocoa on top. This should be added just before tasting, once the tiramisu has thawed.

The defrosting time will vary depending on the format in which you have prepared your tiramisu: if it has been in individual cups or jars it will take a little over an hour; if you have prepared it in a cake or sponge cake mold it will take all night. Remember to always thaw cold in the refrigerator, never at room temperature.

It is possible to freeze almost any recipe based on the original tiramisu, but this is not the case for tiramisu recipes containing fruit pieces or any other ingredient that may produce water and affect the final texture after thawing. Once thawed, tiramisu must be consumed absolutely the same day and never refrozen.

Ways to serve tiramisu

For a perfect tiramisu, just as important as the choice of ingredients and the precise steps in its preparation, is the way the tiramisu is served. The choice of serving format and the right mold, according to the characteristics of your business and your clientele, are very important in order to offer an unforgettable tiramisu . The main options are reviewed below:

  • Tiramisu in classic rectangular molds. It is the classic option to serve on a plate in individual portions of tiramisu. For this presentation, we will opt for a large rectangular mold with high edges. This type of mold will facilitate the placement of the layers of cake or cookies much better than those with oval or circular shape. It will also be easier to draw from it the required rations for each

If you have a delivery service in your restaurant, you can choose to make tiramisu in a disposable rectangular aluminum mold that is rigid but flexible and can be covered.

  • Tiramisu in removable molds Traditionally, tiramisu did not come out of the mold, but rules are there to be broken. If you want to present it in your bakery or restaurant or in an innovative way, whole and unmolded, as if it were a tiramisu cake or cheesecake, choose a mold with removable edges.
  • Tiramisu in individual cups or jars. It is the most versatile presentation (adaptable both for restaurant or cafeteria service and for delivery), as well as simple to assemble and very aesthetic. In today’s times when it is preferable not to share dishes, it is the best option for your business to include in the dessert menu. It also has the advantage that the individual tiramisu cups are easy and quick to freeze and thaw, allowing for easy stock management.

Innovate in your tiramisu recipes

From the classic or more traditional tiramisu recipe you can innovate in a thousand ways, incorporate all kinds of variations, play with the flavor and shapes, and customize it according to the gastronomic style of your restaurant:

  • Instead of the classic soletilla biscuits, experiment with variations such as speculoos, gingerbread cookies, brioche, spiced breads, etc.
  • Although the most popular is to add a touch of amaretto to the coffee bath, you can add your personal touch with a good Pedro Ximenez, Marsala or Port wine. You can also replace it or add a dash of chocolate or salted caramel sauce to the mixture, which will undoubtedly give your tiramisu a special touch of flavor.
  • For an even more delicious and colorful dessert, add an extra ingredient such as raspberries, apples, pears, coconut cream or chestnuts.

To help you innovate in tiramisu, here are some ideas of tiramisu recipes prepared by Quescrem’s culinary team:

Matcha tea, apple and lime tiramisu

An original tiramisu in which layers of sponge cake soaked in matcha tea syrup are interspersed with layers of cream made with our Dairy-Free Quescrem Mascarpone, Granny Smith apples and lime. Ideal to serve on a plate in individual portions where all its colorful layers of cream and fruit will be appreciated.

Tiramisu cup with red fruits

A refreshing dessert very easy to prepare that combines the sweetness of mascarpone cream with the acidity of raspberries and blueberries. Ideal for the spring-summer seasonal dessert menu, being a perfect dessert for a catering service.

Tiramisu cups

The most classic tiramisu served in individual cups. A perfect dessert in restaurants to avoid sharing plates; and also for catering or delivery. To ensure their transport, the glass jars can be sealed with a small aluminum lid without the need for a specific packaging machine.

Tiramisu Frosting

Bring the taste of tiramisu to any of your desserts. With this tiramisu frosting you can use as a filling or topping for your cakes, tarts, cheesecakes, cupcakes and many more desserts. By using mascarpone you save adding butter and get a lighter cream than the traditional buttercream.⠀

Tiramisu brownie

The best of brownie and tiramisu combined in a single lactose-free dessert. In its preparation we have replaced the mascarpone with butter and we obtain a very fudgy and juicy brownie with the unmistakable flavor of tiramisu. It is an ideal dessert to serve in your confectionery or restaurant and serve on a plate in individual portions alone or with ice cream.

Tiramisu cheesecake

A tiramisu cake or cheesecake in a square mold. It is the perfect choice if you make tiramisu cakes to serve in individual portions and you are looking for a clean and quick cut. This recipe has a more elaborate and longer execution than the previous examples, since it includes the preparation of a sponge cake that is layered with a creamy mascarpone and coffee on one side and a spongy mascarpone on the other. The result is worth it!

Lactose-free tiramisu cheesecake glasses

The previous idea taken to the comfortable individual format. This tiramisu cheesecake presented in individual cups can be prepared in its lactose or lactose-free version. It is ideal for a la carte and also for delivery or take-away, as well as for all types of catering and celebrations.

Lactose free tiramisu custard

Another way to bring the flavor of tiramisu to another dessert without the need for a complicated elaboration. This tiramisu flan is a simple dessert that can be prepared in its lactose or lactose-free version, and brings the unmistakable flavor of the classic Italian dessert to lovers of classic desserts such as flan.

Finally, we have seen how the traditional tiramisu lends itself to all kinds of interpretations that will allow you to play with your dessert menu and make a wink to your clientele, adapting it to the style of your gastronomic offer; or even changing your tiramisu recipe according to your customers’ tastes. seasonal ingredients. What is clear is that whatever tiramisu recipe you finally incorporate in your menu, the quality of its ingredients, the respect of the steps of its preparation, and the presentation and preservation of your tiramisu recipes, will be the key to success .

Now that you know how to make the perfect tiramisu, what are you waiting for to try it?

If you found this article useful, don’t miss out on your Tiramisu Guide perfect where you will find the main keys to achieve it and 9 delicious tiramisu recipes to put these keys into practice.

How to make the perfect tiramisu | Quescrem Quescrem. (2024)


Should mascarpone be cold or room temp for tiramisu? ›

Also for the Tiramisini recipe the mascarpone does not need to be at room temperature, you can just leave it out of the fridge for a couple of minutes to soften slightly as it softens very quickly. If the mascarpone is warm then it is actually easier to over whisk it.

What can go wrong when making tiramisu? ›

12 Mistakes You're Making With Tiramisu
  • Using the wrong kind of biscuits. ...
  • Over-whipping the mascarpone. ...
  • Forgetting to bring your eggs up to temperature. ...
  • Waiting too long to mix the sugar and the eggs. ...
  • Not correctly whipping your heavy cream. ...
  • Using instant coffee instead of something stronger.
Nov 15, 2022

Why is my tiramisu not creamy? ›

The right biscuits

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

How long should tiramisu sit before serving? ›

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving.

Is it better to leave tiramisu overnight? ›

For the best results, tiramisu needs at least 6 hours in the fridge before serving.

How to stop tiramisu from going soggy? ›

Tips For Making The Best Tiramisu

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

Are raw eggs OK in tiramisu? ›

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

How do you keep lady fingers from getting soggy in tiramisu? ›

Garten dips ladyfingers one by one in a mixture of rum and coffee, allowing each to soak for just a few seconds, then quickly moves them to the dish she's using to layer the tiramisu.

Is it better to use soft or hard ladyfingers for tiramisu? ›

Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder found in the coffee aisle at your grocery store.

Should coffee be hot when making tiramisu? ›

The most important thing to note when preparing the coffee for the tiramisu is that you don't pour it over the lady fingers hot, it has to cool to room temperature. If it is too hot it will dissolve the cake texture of the lady fingers and cause the other ingredients to melt.

Why is the bottom of tiramisu wet? ›

The cookies that make up the “cake” layers of a tiramisu are called Savoiardi, or lady fingers. These cookies are incredibly absorbent because they are made from a sponge cake-like batter. That's why when you dip them in coffee if you dip them for too long they will make your cake very soggy. Sponge cake absorbs.

Why is it important to chill the tiramisu before serving? ›

The cold helps everything set, the liquid disperses throughout the ladyfingers and infuses it's flavor in the mascarpone. You leave a tiramisu in the fridge to allow it to firm up. If you eat it straight away, it tends to be a mushy mess. Putting it in the fridge gives it the creamy airy texture.

What is Costco tiramisu made of? ›

It Sticks with the Traditional Tiramisu Flavors

While a tiramisu is normally made with soaked lady fingers, this cake mostly uses coffee-soaked sponge cake with creamy mascarpone filling. It is then topped off with a sprinkle of chocolate powder, chocolate shavings or espresso beans.

Do you need dark rum for tiramisu? ›

What kind of rum do I use in tiramisu? Dark rum is best, but you can use brandy or your favorite coffee liqueur.

How long until mascarpone is room temperature? ›

Using mascarpone that is too cold can cause curdling. Let it sit out for 15-20 minutes before using.

Will mascarpone firm up in the fridge? ›

Place the whole thing in the fridge overnight to strain. If it's not firm enough, just leave it a couple of hours longer. You should end up with about 1 ¼ cups. Remove mascarpone from the cloth and place in an airtight container.

Is it OK to heat mascarpone? ›

It doesn't spoil nearly as quickly as heavy cream, has a pleasant burst of luscious tang, doesn't curdle when heated and creamifies things more clingily, if you will.

Does mascarpone filling need to be refrigerated? ›

Storage. Mascarpone frosting does need to be refrigerated. Since this recipe contains milk and milk products, it is best practice and safe to refrigerate it.

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