The basic ingredients for authentic Tiramisu don’t vary much: Mascarpone cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa (heavy cream is optional). The following recipes may vary slightly in amounts of each ingredient that are used, and there may be some small substitutions (e.g. cake, ugh! not authentic!) instead of ladyfingers, the type of liquor used, etc.). But essentially, the recipes present Tiramisu in its purest form. For all of these recipes, you’ll need 2 to 4 mixing bowls, a food whip or electric mixer, and a glass baking or serving dish (sizes vary from 3-quart to 6-quart).
Although my best Tiramisu experiences have been in a restaurant as the perfect end to a wonderful Italian meal, many believe that nothing can approach the Tiramisu that is prepared with loving care in the home kitchen. For those of you who prefer to make your own, we have collected some recipes for you. Thanks to all of the contributors for giving permission to reproduce their recipes. Tiramisu recipes tend to fall into three categories:
(1) Easy recipes that are more or less identical, except for variations in ingredient quantity, and perhaps with some substitutions
(2) Variety recipes that add a whole new dimension in terms of flavor and mouth experience
(3) Healthy recipes that cut way back on fat, sugar and cholesterol.
Tiramisu basically includes Mascarpone cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa. Heavy cream is an optional ingredient. The richness and “mouth experience” depends on the quantity of each ingredient, and the care of preparation. This recipe section includes a number of basic recipes, as gleaned from various sources, which are cited whenever possible.
Some people just don’t like plain ol’ vanilla ice cream and dress it up with a wide variety of toppings or additional ingredients. The same happens to Tiramisu. This section of recipes will introduce you to a whole new world of “other-flavored” Tiramisu. Purists need not apply.
“Healthy Tiramisu” is what’s known as an “oxymoron” — two words that when used together cancel each other out. Like “jumbo shrimp”. Anyway, for those who would shun this heavenly dessert because of high fat content or the raw eggs, here are some recipes for “healthier” versions.
Authentic Tiramisu isn’t really a cake, but here are some adaptations to authentic Tiramisu that do indeed make a cake out of it. Anything is possible I guess. These recipes typically substitute something such as pound cake in place of ladyfingers which can be hard to find (at least good ones) and more expensive than these cake options.