Homemade Italian Tiramisu (how to best store in the fridge)

Homemade Tiramisu is a delightful Italian dessert made with layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa. Discover how to store tiramisu in the fridge (or freezer) to ensure it stays delicious and maintains its creamy texture.

Imagine savoring a dessert that is creamy, decadent, and as light as air. Welcome to the world of authentic Italian Tiramisu. This delightful treat captures the essence of Italy with every bite.

Traditional tiramisu features layers of lady fingers soaked in espresso, combined with a creamy mixture of mascarpone cheese, eggs, and sugar. Topped with a light dusting of cocoa powder, it’s an indulgence that’s simply to die for.

Perfect for making ahead, tiramisu can last in the fridge for 3-4 days. Its flavors develop and deepen over time, making it even more delicious the next day. Whether it's for a special occasion or as a stunning end to an Italian feast, tiramisu is always a delightful treat.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Homemade Italian Tiramisu
• Chef’s Tips
• Substitutions
• Variations
• Best Wine Pairings for Homemade Italian Tiramisu
• Storage Instructions
• FAQ's
• Homemade Italian Tiramisu (how to best store in the fridge)

Why You Will Love This Recipe

• Easy: This tiramisu recipe is straightforward and perfect for beginners. With clear steps and simple techniques, you'll have a delicious dessert ready without any hassle.
• Simple ingredients: Made with common ingredients like eggs, mascarpone cheese, and strong coffee, this tiramisu brings authentic Italian flavors to your kitchen using items you likely already have.
• Decadent, light: The creamy mascarpone cheese and egg mixture create a texture that's both indulgent and airy, making each bite feel luxurious yet not overly heavy.
• Equipment needed: You only need basic kitchen tools like an electric mixer, bowls, and a 9x13-inch (20 x 30cm) dish to create this delightful treat.
• Make ahead: Tiramisu can be prepared in advance, allowing the flavors to meld and deepen. It lasts in the fridge for 3-4 days, making it an excellent option for planning ahead.

Ingredients

• Espresso: Provides a strong coffee flavor and is essential for soaking the lady fingers.
• Eggs: Used to create the rich and creamy layers of the mascarpone mixture.
• Vanilla Extract: Adds a sweet and aromatic flavor to the mascarpone mixture.
• Caster Sugar: Sweetens the mascarpone mixture and helps achieve the desired texture.
• Sweet Marsala Wine or Dark Rum: Adds depth of flavor and a slight kick to the dessert.
• Mascarpone Cheese: The star ingredient that gives tiramisu its creamy and luxurious texture.
• Heavy Cream: Whipped to create a light and airy component for the mascarpone mixture.
• Savoiardi Biscuits (Lady finger Cookies): Soaked in espresso to form the foundational layers of the desert.
• Cocoa Powder: Dusting on top provides a slight bitterness that complements the sweetness.

See the recipe card for quantities.

How to Make Homemade Italian Tiramisu

Brew the Coffee

• Make the strong black coffee, mix in 2 tablespoon of the Marsala wine or rum.
• Pour into a shallow bowl and set aside to cool.

Make the Meringue

• Put the egg whites in the bowl of a standing mixer with the whisk attachment fitted. (If you don’t have a standing mixer, you can use an electric mixer).
• Beat the egg whites on high speed, gradually add 60g (½) of the caster sugar while whisking
• Continue whisking to a stiff peak stage, about 2-3 minutes.
• Transfer the egg white mixture to a large bowl, set aside.

Whip the Cream

• Wash and dry the bowl of the standing mixer and whip the cream until soft peaks form. (Be careful not to over whip the cream).
• Transfer the whipped cream to another bowl and set aside.

Beat together the Egg Yolks and Sugar

• Wash and dry the bowl of the standing mixer again.
• Add the egg yolks, vanilla extract and the other 60g of the caster sugar to the bowl and beat together until pale and thick, (also known as ribbon stage).
• The whisk needs to leave a ‘trail’ in the egg yolk mixture when lifted up.

Make the Tiramisu Mixture

• Soften the mascarpone with a fork.
• Mix the rest of the Marsala (or rum) and the mascarpone cheese into the egg yolk mixture.
• Gently fold the whipped cream into the mascarpone cheese mixture and finally (very gently) fold in the meringue. (Be careful not to over mix when you fold in the different mixes. Try to incorporate as much air as possible.)

Assemble the Tiramisu

• Give the biscuits a quick dip into the coffee mixture (do not soak them otherwise they will fall apart) and layer them into the bottom of a deep 20 x 30cm (9×13-inch) serving dish.
• Top with ½ of the mascarpone mixture and add another layer of Savoiardi biscuits dipped in coffee.

• Top with the rest of the mascarpone mixture. (Or transfer the mascarpone mixture into a piping bag fitted with a large round tip and pipe the final layer on top.)

Refrigerate

• Cover the Tiramisu with plastic wrap if possible, otherwise simply put the whole dish into a large airtight container.
• Refrigerate in the fridge for at least 6 hours or preferably overnight.

Serve and Enjoy

• Dust the Tiramisu with cocoa powder or sprinkle with finely grated dark chocolate just before serving.

Chef’s Tips

• Use fresh ingredients: Always use fresh eggs, mascarpone cheese, and heavy cream for the best results.
• Proper refrigeration: Store tiramisu in an airtight container in the fridge to maintain its creamy texture and prevent bacterial growth.
• Avoid over-soaking: Give the lady fingers a quick dip in the coffee mixture to prevent them from becoming too soggy.
• Chill thoroughly: Allow the tiramisu to chill for at least 6 hours or overnight to let the flavors meld and develop.
• Dust just before serving: Dust the cocoa powder or grated dark chocolate right before serving to keep it fresh and visually appealing.

Substitutions

• Brandy: Substitute Marsala wine or dark rum with brandy for a rich, distinct flavor.
• Amaretto: Use amaretto instead of Marsala wine for a sweet, almond-flavored twist.
• Kahlua: Incorporate Kahlua for a coffee-flavored liqueur that complements the espresso.
• Tia Maria: Opt for Tia Maria as another coffee liqueur alternative to Marsala.
• No alcohol: For an alcohol-free version, omit the liqueur and increase the espresso, add apple juice or other fruit juice.

Variations

• Berrymisu: Add layers of fresh berries such as strawberries, raspberries, and blueberries for a fruity contrast to the creamy layers. The vibrant berries not only add a burst of color but also a refreshing tanginess that complements the rich mascarpone. Instead of coffee, use a berry syrup/coulis to soak the ladyfingers, and skip the cocoa powder, dust with freezer dried berries if desired.
• Lemon Tiramisu: Incorporate a hint of lemon zest into the mascarpone mixture for a delightful citrusy note. Enhance the flavor with a splash of Limoncello, adding a refreshing twist to the classic dessert. This variation is perfect for those who enjoy a zesty, refreshing dessert. Replace the coffee with a lemon syrup or Limoncello, and omit the cocoa powder, garnish with lemon zest.
• Mango Tiramisu: Add slices of fresh mango between the layers for a tropical twist on the traditional tiramisu. The sweet, juicy mango pairs beautifully with the creamy mascarpone, creating a unique and exotic dessert experience. Instead of coffee, use a mango (or passionfruit) puree or syrup to soak the ladyfingers, and skip the cocoa powder.

Best Wine Pairings for Homemade Italian Tiramisu

• Moscato Rosa (South Tyrol): Fruity and floral notes that complement and balance the rich, sweet taste of tiramisu.
• Montefalco Sagrantino: Features blackberry and vanilla notes with a touch of sweetness to complement the dessert.
• Spätlese / Late Harvest Riesling: Offers vibrant acidity and honeyed sweetness, best served chilled.
• Lambrusco: Sweet and sparkling with a delightful fizz that adds a refreshing contrast to the creamy layers.
• Pedro Ximénez Sherry: Intense sweetness and velvety texture provide a luxurious pairing for tiramisu.
• Malbec: Full-bodied with dark chocolate notes that harmonize beautifully with the cocoa powder and creamy layers.
• Non-alcoholic Ice Wine: Honeyed notes complement the creamy and decadent sweetness of tiramisu.

Alternatively try,

• Kahlua or Tia Maria: Dessert liqueurs with coffee flavor and a touch of sweetness that enhance the espresso-soaked lady fingers.
• Espresso: A non-alcoholic option. The bitterness of espresso cuts through the sweetness, providing a balanced finish.

Storage Instructions

How to best store tiramisu in the fridge

• Never leave tiramisu at room temperature for more than 2 hours to avoid bacterial growth from raw egg yolks.
• Wrap well and place in an airtight container to prevent absorption of food odors.
• Store in the fridge for 3-4 days for best results.

How to best store tiramisu in the freezer

• Prepare tiramisu up to Step 6. Wrap tightly with plastic wrap and then aluminum foil or place in a freezer-safe airtight container.
• Refrigerate first, then freeze for up to 3 months.
• Thaw in the fridge overnight, dust with cocoa powder, and serve.
• Note: Freezing tiramisu can change its texture and slightly diminish its flavors. Traditional Italian tiramisu is typically not frozen.

FAQ's

Storing your homemade tiramisu correctly ensures that you can enjoy its rich and creamy flavors for days. By following proper storage tips and handling, you can keep your tiramisu fresh and delicious. Whether you're preparing it for a special occasion or simply indulging in a delightful treat, understanding how to maintain its quality is essential. 

Try out our recipe and share your experiences in the comments below.

 Happy baking and enjoy your decadent, homemade tiramisu!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.