Try my tiramisu recipe, simple, delicious and lighter!

One of my favorite dessert is tiramisu (I’m sure I’m not alone..), the recipe is very simple but usually it’s a bit on the heavier side for me. Very rich and decadent, but I found a way to make it a bit lighter and more enjoyable if you are not a fan of super sweet desserts. Or simply you want to enjoy a treat without feeling too guilty.

The classic recipe from Treviso

This recipe is by no means a classic tiramisu. The classi version does not contain egg whites nor it contains kefir for sure! If you want to make a classic tiramisu the recipe is very very simple, for 6/8 people you will need:

• 300gr of mascarpone
• 3 egg yolks
• 90gr of sugar
• ladyfingers
• coffee
• cocoa powder

To make the classic tiramisu mix the egg yolks with the sugar, then add the mascarpone to make a fluffy cream. Dip the ladyfingers in the coffee then line them on the tray. Add the cream and repeat. Add a last layer of mascarpone cream and dust with abundant cocoa powder. Keep in the fridge covered with a plastic wrap for at least 10h before eating.

My tiramisu recipe: the classic ingredients

Although my version is not very different, it contains a key ingredient that could help reduce the fear of raw eggs. It is also lighter in texture and sugar. Let’s see the ingredients I use to make my tiramisu:

• Mascarpone: please do not use cream cheese. If you want to make tiramisu it hast to be mascarpone. It’s easy to find abroad, and it’s the foundation of the flavor of tiramisu.
• Raw eggs: I am well aware of the fact that buying eggs in Italy and the US, UK or anywhere else in the world might not exactly be the same. I only use organic pasture raised eggs that I buy from my trusted farmer who lives nearby. Actually I’m pretty sure you can do it too! However in Italy, even if you use raw eggs from the supermarket it will still be safe (just use the freshest you can get). In places like Japan, for example, many recipes call for raw eggs and the eggs sold are all suitable for raw consumption. My advice is to source the best organic eggs you can get. It is very important to know that washing your egg may do more harm than good. The egg shell is very porous, and if you wash it the dirt can eventually get into the egg. It is best to crack the egg into a small bowl before adding it to the recipe. Then, once you have broken all eggs, wash your hands carefully.
• Ladyfingers: in Italy they’re called savoiardi, you can use what you can find, some swap them for sponge cake. I would stick to ladyfingers to get the best flavor.
• Coffee: when making tiramisu, I use coffee made with my moka, but you can use any good quality coffee, even the powdered coffee works great. I do not add sugar to the coffee, but I add some Marsala for a light kick and some water to dilute it a bit. Both water and marsala can be left out if you prefer.

The ingredients you do not expect in tiramisu

• Kefir or kefir cheese. This is the ingredient you do not expect, ever. Since I started drinking kefir a long time ago and became aware of its properties, I thought it would be a good addition to my tiramisu. Kefir is indeed is very active against Salmonella. It also helps in preserving the mascarpone cream. Moreover, as it feeds off the sugars in the cream over time, it also helps in reducing a bit the total glucose content.
• Maple syrup: I use maple syrup and sugar combined. This way I can get the same sweetness but with a bit less sugar. Maples syrup is sweeter than sugar so you can use less and get the same sweetness, it is also less processed and contains some vitamins and minerals.

Whole eggs instead of egg yolks

The classic recipe calls for egg yolks only. I actually find it very “heavy”. I like my tiramisu to be on the lighter side and so I use both egg yolks and whites. This way I get a fluffier cream and a lot more servings for the same amount of sugar and mascarpone.

I usually add the maple syrup to the egg and mascarpone cream and use the sugar to make a merengue that I will then add to the cream. I actually know people that add whipped cream to the mascarpone to make it more airy but that will add more protein and fat and the result will be definitely not lighter.

Want to try other classic Italian dessert? Take a look at my crostata recipe or the recipe to make ciambellone with lemon and ginger.

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Tiramisu recipe

learn how to make a lighter version of the classic Italian dessert.

Course Dessert

Cuisine Italian

Keyword Italian tiramisu, light tiramisu recipe, tiramisu recipe

Prep Time 20 minutes minutes

resting time 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 12

Ingredients

• 400 gr mascarpone
• 300 gr lady fingers
• 4 eggs
• 60 ml maple syrup
• 60 gr sugar
• 150 ml coffee
• 1 tablespoon sugar
• 50 ml marsala or sherry
• 50 ml water
• 30 gr cocoa
• 50 gr kefir or kefir cheese

Instructions

• Prepare the coffee (if you use a moka pot, a 6-cups size is good, or make it twice with a smaller moka)
• Pour the coffee in a bowl that is large enough to dip the ladyfingers. Add the marsala and some water if you like, or skip both, they are optional.
• Separate the yolks and the egg whites into two large bowls.
• Add the maple syrup to the yolks and whisk to incorporate. Add the mascarpone a little at a time to keep it creamy. Add the kefir or the kefir cheese and mix gently.
• Whip the egg whites until you reach soft peaks. Add the sugar to the egg whites a little at a time, until still peaks form.
• Fold the merengue gently into the mascarpone mixture.
• Take a 14x10in. (35x25cm) glass dish that is around 2.5/3in. deep (8cm) and start layering the ingredients.
• Cover the dish with the ladyfingers quickly dipped in the coffee. Then add a layer of cream.
• Repeat the previous step and then dust the dark cocoa on top to cover the surface.
• Cover with a lid or a plastic wrap and keep in the fridge for at least 10h to get the best flavors.