World Tiramisu Day: Make The Dessert With Chef Special Recipes

Tiramisu, a dessert that originated in the Veneto region of Italy, comes from the Italian language, which literally means "pick-me-up". It is a masterful blend of espresso-soaked ladyfingers layered with creamy mascarpone cheese, all topped with a dusting of cocoa powder. After its much-deserved popularity across the globe, the dessert is given a tribute by celebrating World Tiramisu Day every year on the 21st of March. 

While you might already be in awe of the Tiramisu at your favourite Italian cafe to mark this International Day, why don’t you make it at home? Whether you want to try a heavenly Tiramisu cake or whip up some classic Tiramisu cups, here are some recipes shared by chefs across India. All you need to do is follow these step-wise recipes and celebrate World Tiramisu Day in style.

Classic Tiramisu By Chef Amit Sharma, Head Chef Of Love & Cheesecake

Ingredients:

For Coffee Soak:

  • 1 cup Expresso (hot)
  • 2 tbsp Marsala Wine (optional)
  • 2 tbsp sugar
  • For Mascarpone Mixture:
  • 250g Mascarpone cheese
  • 200ml heavy cream (cold)
  • 4 egg yolks
  • 120g powdered sugar
  • 1 tsp vanilla extract
  • Cocoa powder for dusting

For Assembling:

  • 200g ladyfinger biscuits

Instructions:

  1. Mix hot espresso, Marsala wine, and sugar. Let it cool to room temperature.
  2. Whisk egg yolks and powdered sugar until thick and pale.
  3. Add mascarpone cheese and vanilla extract. Whisk until smooth.
  4. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the mascarpone mixture.
  5. Dip ladyfingers quickly into the coffee soak and place them in a layer in your serving dish.
  6. Spread half of the mascarpone mixture over the soaked ladyfingers.
  7. Repeat the layers, ending with the mascarpone mixture.
  8. Dust generously with cocoa powder.
  9. Refrigerate for at least 4 hours or preferably overnight before serving.

Tiramisu Cups By Chef Nelson Fernandes, Executive Pastry Chef At The Westin Mumbai Powai Lake

Ingredients:

  • 60 g eggs yolks 
  • 90 g egg white
  • 110 g castor sugar
  • 2 g vanilla essence
  • 250 g Mascarpone cheese
  • 200 g whipped cream 
  • 425 ml  black coffee (warm)
  • 20 ml liquor Kahlua (skip for alcohol-free)
  • 200 g ladyfingers biscuits
  • Cocoa for dusting

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Instructions:

  1. Beat yolks and 90 g sugar into an electric beater at speed until it changes from yellow to pale yellow (almost white) and becomes thick. 
  2. Add vanilla essence, then mascarpone cheese, and beat until just combined and smooth. Transfer the mixture to a bowl and set aside.
  3. Beat egg whites and 20 g sugar until it should be all white foam.
  4. Add half the cream mixture into the whipped egg whites and gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites.
  5. Mix coffee and liquor. Quickly dip biscuits in and line the bottom of the square dish.
  6. Spread over half the cream, then top with another layer of coffee-dipped biscuits. Spread the remaining cream.
  7. Cover, refrigerate for 4 hours and above,
  8. Dust with cocoa powder and decorate with chocolate flakes just before serving.

Tiramisu Cake Recipe By Chef Umesh Kumar S.S, Executive Chef, Niraamaya Retreats Surya Samudra

Ingredients:

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the Coffee Syrup:
  • 1 cup strong brewed coffee (cooled)
  • 2 tablespoons coffee liqueur (optional)
  • 1 tablespoon sugar

For the Mascarpone Filling:

  • 1 ½ cups mascarpone cheese
  • 1 cup heavy cream
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract
  • For the Decoration:
  • Ladyfinger biscuits (savoiardi)
  • Cocoa powder (for dusting)

Instructions:

  1. Preheat the oven to 175°C. Grease and line two round cake pans.
  2. In a bowl, beat the eggs and sugar until light and fluffy.
  3. Add vanilla extract, then fold in flour and baking powder gently.
  4. Pour into the pans and bake for 20–25 minutes or until a toothpick comes out clean.
  5. Let the cakes cool completely.
  6. Mix the brewed coffee, coffee liqueur (if using), and sugar. Brush the syrup generously over the cake layers.
  7. In a bowl, beat mascarpone cheese, heavy cream, icing sugar, and vanilla extract until smooth and fluffy.
  8. Place one cake layer on a serving plate. Spread half of the mascarpone filling over it.
  9. Place the second layer on top and spread the remaining filling. Arrange ladyfingers around the cake's edge for a decorative touch.
  10. Pipe dollops of the filling on top and dust with cocoa powder.
  11. Chill for at least 4 hours or overnight for the best flavour.