Italian · dessert
30m
Total time
6
Servings
595
kcal
medium
Difficulty
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FAQ · Things people ask
Traditional tiramisu uses raw eggs. For food safety, use pasteurized eggs, or make a proper zabaglione base: heat the yolks and sugar over a bain-marie, stirring constantly, until the mixture reaches 70°C / 160°F, then remove from heat and beat until thick and cool before folding in the mascarpone.
No. Cream cheese is denser and noticeably tangy where mascarpone is neutral and fatty. Mascarpone runs about 42% fat; cream cheese around 30%. That extra fat is what gives the cream its body and the characteristic mild richness.
Yes — it is traditional but optional. The espresso is the primary flavour. If you want added depth without the wine, a tablespoon of dark rum or coffee liqueur works fine. Nothing else is needed.
Three likely causes: mascarpone was too cold and split during mixing; egg whites were under-beaten and couldn't hold the cream's structure; or the ladyfingers were over-soaked. Start with room-temperature mascarpone, dip the biscuits briefly (1–2 seconds per side), and chill for at least 4 hours — overnight is better.
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