Thermomix Italian Tiramisu: How To Prepare a Traditional Italian Cake

Would you like to prepare a Tiramisù with your Thermomix? Here you are the recipe you've been looking for. You'll bring to the table a fresh semifreddo dessert, soft and flavoured at taste.

Coffee, Savoyard biscuits or sponge cake plus mascarpone, eggs and sugar mixture: with these ingredients you can only make a finger-licking dessert!

Tiramisù is a typical Italian dessert famous all over the world, one of those you eat with a spoon...maybe directly from its own container!

I got this recipe because Emanuela Pregnolato from Turin who found it somewhere on-line. She sent it to me after she had adapted it for Thermomix. Emanuela wrote that with this recipe "Tiramisù comes out perfectly". Thanks to Thermomix I don't have that big problem of whipping egg-whites into stiff peaks! ;-)

I fixed speeds and times a little bit to make this recipe optimal!

Are you looking for a Tiramisù variation because you're in love with the mascarpone mixture but you don't like coffee that much? Then you may try the Strawberry Tiramisu.

While if you love coffee badly, you may try the Profiteroles.

If you are looking for another mascarpone recipe, I suggest the Wild Berry Cheesecake.


- 500 g Mascarpone Cheese
- 4 Eggs
- 1 Pinch Salt
- 80 g Sugar
- Sugar to taste (for the coffee)
- 250 g Ladyfinger Biscuits
- 1 Cup Coffee
- Cocoa Powder to taste

How to prepare the Tiramisù

Separate yolks from egg-whites.

Place the butterfly tools and put egg-whites and a pinch of salt in the mixing bowl. 2 MIn. 37°C Speed 4.

Put whipped egg-whites into stiff peaks aside.

Whisk egg yolks and sugar together until pale and creamy. 3 Min. Speed 2-3.

Add mascarpone cheese and mix. 3 Min. Speed 2-3.

Fold the egg-whites lightly into this mixture.

Dip ladyfinger biscuits into sweetened coffee.

Then lay them on top of the mascarpone mixture in the dish and dust with cocoa powder.

Repeat the soaking and layering individually as you go or the biscuits will become too soggy to handle.

Cover and chill in the fridge for at least 6 hours before serving.

Emanuela's advice

I usually prepare tiramisù the day before I have to serve it so I chill it in the fridge for the entire night, so it will taste better!

My suggestions

Pay attention when you fold the egg-whites into the yolks and sugar mixture or the whole mixture will "deflate". Lightly mix it using a wooden spoon from the bottom to the top until egg-whites are perfectly incorporated.

If the Tiramisù must be served to kids I suggest you water down coffee with milk or water. You may also use caffein-free coffee otherwise they and you won't sleep at night . :-(

If you want to check your eggs freshness there are two methods:

1) Shake them near your ear: if they make some "sounds" they are NOT fresh;

2) Put them in a bowl full of water: if they go down they're fresh, if they soak they aren't.

It's very important they are fresh and their origin controlled!

Marzia's idea

Marzia uses a particular kind of biscuits instead of the Savoyard ones. She uses drop-shaped cookies with chocolate drops inside. The only thing to notice is that you must prepare tiramisù a day before serving so that the biscuits are softer.

Catia Altruda's advice

Catia uses chantilly cream instead of mascarpone, eggs and sugar mixture. By Chantilly Cream we mean the classic custard with an addition of whipped cream.

Lucia's advice

Lucia uses the Pavesini biscuits instead of the Savoyard ones. I must say I often do so as well because my husband prefers so!

Translated from the Italian recipe
Tiramisù con il Bimby

Photocredit: sasha {fujin}