Tiramisu - how to make a classic dessert with your own hands at home

Tiramisu - how to make a classic dessert with your own hands at home
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Valentina Kolesnikova 11/14/2020 (Updated: 02/20/2021) 613 No comments

I tried real classic Tiramisu for the first time about five years ago, when we went to visit my husband’s relatives who live in Italy. I still remember its divine, delicious creamy taste, flavored with bright notes of tart coffee and chocolate.

And how beautiful he was! The dessert looked like a delicate cloud covered with light velvety pollen! It was a pity to even touch it, so as not to disturb this culinary splendor.

In general, as soon as we returned home, I, of course, immediately started looking for a Tiramisu recipe that I could prepare with my own hands at home. As a result, I found several simple and successful recipes, thanks to which this dessert can now be prepared whenever and in whatever quantity you want. And, most importantly, it turns out no worse than the one we were treated to in Italy.

The main ingredients of this cake are Mascarpone cheese and Savoiardi cookies. The components, let's say, are not the most popular and not the cheapest, although you can buy them today without any problems. But it turns out that even without these ingredients you can still make this wonderful dessert. How to do this, read below.

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• How to make cookies for Tiramisu dessert at home
• Classic dessert recipe Tiramisu at home
• Recipe with cream and mascarpone without eggs
• Juicy, summer recipe with strawberries without baking
• New recipe - roll with curd cream without raw eggs
• Tiramisu sponge cake without cookies with creamy chocolate mousse
• Tiramisu without Mascarpone

How to make cookies for Tiramisu dessert at home

Unfortunately, Savoyardi cookies are not always on sale, and their price is still high. That's why I often bake these cookies myself. It turns out to be exactly the same (well, almost) as store-bought, only much cheaper and safer in terms of all sorts of GMOs and additives.

The most important thing is that it cooks not just quickly, but super quickly. There is no hassle, and the result is simply amazing. Savoiardi turns out crumbly, tender, with a crispy crust and very tasty. In general, just what you need to make Tiramisu.

• 2 eggs;
• 50 gr. Sahara;
• 60 gr. flour;
• 1 tsp. vanilla extract;
• a pinch of salt.

The dough cooks so quickly that I recommend immediately preheating the oven at 190° and preparing a baking sheet by covering it with parchment paper.

Separate the whites from the yolks. The container in which we will beat the whites must be absolutely clean, without the slightest trace of fat. The whites themselves should be cold.

Add salt to the whites and begin to beat with a mixer at low speeds, gradually increasing them.

When light foam with large bubbles appears, begin to add sugar little by little. Beat to a strong foam with stable peaks. If you turn the bowl upside down, the whites will not fall out.

Add vanilla and remaining sugar to the yolks and beat them into a fluffy mass.

Transfer approximately 1/3 of the whipped whites to the yolks and begin to gently fold them in.

After the mass becomes completely homogeneous, add sifted flour in three additions. Mix it in with a spatula, carefully scooping the dough from the very bottom and moving it to the top.

Also mix in the remaining whites. The dough should be very tender, fluffy and airy.

Transfer it to a pastry bag. Place the dough onto a prepared and lined baking sheet.

To make the sticks even and approximately the same size, I make marks on the paper with flour.

To do this, I dip a thread in flour, place it on paper, stretch it and shake it slightly. The flour falls off and leaves a mark on the paper.

When piping the dough, hold the piping bag at a 45° angle so that the cookies are voluminous rather than flat.

Also, do not forget to leave space between the sticks, as they will increase in volume during baking.

Sprinkle the top of the cookies generously with powdered sugar. This will result in a crispy crust.

Bake Savoiardi for approximately 12 minutes. The cookies should be slightly browned. Immediately after baking, turn off the oven and leave the cookies in the oven until completely cool. You can open the door a little, release steam in just 2-3 seconds and close it.

Transfer the cooled cookies to a wire rack. If you want it to turn out completely dry, like store-bought, then I advise you to dry it further at 100° for 15 minutes.

This is such beauty and deliciousness! And there is no need to spend money on real Savoyardi.

With orange and yogurt

It will take 20 minutes to prepare the dessert.

Preparation next.

Composition of ingredients

List of necessary ingredients for making tiramisu:

• 3 medium oranges;
• 250 g mascarpone;
• 300 ml natural yoghurt;
• 5 tbsp. l. orange liqueur;
• 180 g cookies with nuts;
• 5 tbsp. l. powdered sugar;
• 2 tbsp. l. powdered cocoa;
• 1 pack of cream thickener.

Step-by-step cooking process

Tiramisu (classic recipe without eggs, supplemented with orange and yogurt) is prepared according to this scheme:

1. Wash the oranges in running water and peel 2 of them. Place the peeled oranges on a kitchen board and cut into slices with a knife. Cut the last orange into 2 parts and squeeze the juice out of it.

2. Pour liqueur into a separate bowl, add orange juice and stir. Place half of the cookies on a plate and pour half of the liqueur and juice over it. Place half of the orange slices on top of the cookies.
3. Pour powdered sugar into another bowl, add thickener to it and mix thoroughly. Combine yogurt with mascarpone using a mixer. Add a mixture of powdered sugar and thickener to the resulting mass.
4. Cover the oranges with half the cream and repeat layers of ingredients to form a dessert. Place the prepared tiramisu in the refrigerator and keep there for 60 minutes. Sprinkle with cocoa before serving.

Classic dessert recipe Tiramisu at home

This is the most authentic, classic Tiramisu recipe, which contains both Savoyardi cookies and Mascarpone cheese. It is served in ceramic or glass form, as well as in bowls or glasses. Don’t forget that you need to sprinkle the cocoa on it just before serving, otherwise it will simply become soggy and look ugly.

• 35-40 pcs. Savoyardi cookies;
• 130 gr. Sahara;
• 250 gr. Mascarpone cheese;
• 325 ml cream 33%;
• 5 eggs;
• 1 tsp. coffee;
• 200 ml water;
• vanillin;
• 1 tbsp. l. liqueur or rum;
• cocoa powder.

Break the eggs into a bowl, add sugar, vanilla and beat at high speed with a mixer. The mass should be fluffy and homogeneous. You can beat the whites and yolks separately, then mix them gently.

Pour the cream into a separate cold bowl and beat it with a mixer until thick.

Then, gradually add the cheese in several stages and continue mixing. Beat first at the lowest speed, which we gradually increase to medium.

Add cream and cheese to the beaten eggs and mix them gently.

Pour the cooled coffee into a bowl and add liqueur or rum. Dip the Savoyardi cookies into it and place them in one row in the prepared pan.

Fill with cream and again place a row of cookies soaked in coffee on top of it.

Thus, we fill out the entire form.

The last layer should be cream. Flatten it with a spatula, cover the pan with film and put it in the refrigerator for 3-4 hours.

Before serving, sprinkle the Tiramisu cake thickly and generously with cocoa.

Another interesting option

Let's look at another recipe for tiramisu without mascarpone, prepared at home. This option is perfect for those who like to eat sweets, but at the same time want to stay slim. Also another positive quality is the fairly low cost of all ingredients and their availability. You don’t have to look for any expensive components; everything you need is almost regularly available in your kitchen.

Recipe with cream and mascarpone without eggs

I always use this dessert recipe when I make Tiramisu for my grandchildren. There are absolutely no raw eggs in it, which means the treat is absolutely safe. Moreover, their absence is not felt at all in the cake, and it turns out just as tasty, tender and airy.

• 35 pcs. Savoyardi cookies;
• 500 gr. Mascarpone cheese;
• 120 gr. powdered sugar;
• 250 ml cream 33%;
• 300 ml water;
• 2 tbsp. l. cocoa;
• 2 tbsp. l. coffee;
• 50 gr. coffee or chocolate liqueur.

We start by brewing coffee. To do this, you need to take a spacious, wide bowl in which it will be convenient to dip the cookies.

Pour coffee into this bowl, pour boiling water over it and mix well until it completely dissolves. Pour in the liqueur and leave to cool to room temperature.

Now let's make the cream. Pour the cold cream into a cold bowl and beat it until fluffy with a mixer until stiff peaks appear.

Add Mascarpone cheese to the whipped cream, add powdered sugar and beat everything thoroughly with a mixer at minimum speed.

The cream should be fluffy, soft and thick.

You can assemble the cake on a large platter, baking sheet or board. For convenience, you can use a mold, then the cake will look neat and beautiful.

Now you need to dip each cookie stick in coffee. Be sure to make sure the coffee is completely cool!

There is no need to soak the cookies too much, just dip one side and the other and take them out. Lay out the sticks in a row.

Cover them with a layer of cream on top.

Place the coffee-soaked cookie sticks on it again and coat it with cream again.

This way you should have two layers. Carefully smooth out the top layer of cream with a spatula.

Cover the finished Tiramisu cake with cling film and place it in the refrigerator for 5-6 hours, preferably overnight.

If you prepared it in a mold, then carefully remove it and thickly sprinkle the dessert with cocoa through a fine sieve. This must be done just before serving, since the cocoa quickly gets wet from the cream and the desired “velvet” surface effect will not be achieved.

Required Ingredients

It was said above that this is practically a standard option. However, it is worth noting that the composition is very different from the very first recipe:

• 300 grams of Savoyardi cookies;
• 300 grams of mascarpone;
• 350 grams of cream with a fat content of 30%;
• 4 tablespoons of powdered sugar;
• 150 grams of coffee;
• a tablespoon of cognac;
• tablespoon cocoa powder.

Juicy, summer recipe with strawberries without baking

If you are planning a family celebration, birthday or New Year, be sure to prepare this dessert. You can’t imagine how original, beautiful and tasty it turns out. Moreover, in the summer I cook it with fresh strawberries, and in the winter with canned ones. The deliciousness is unreal!

If you want to surprise your guests and please your loved ones, then be sure to prepare them such a cake. You'll see, they will be wildly delighted with such a treat.

• 300 gr. Savoyardi cookies;
• 500 gr. Mascarpone cheese;
• 200 ml cream 33%;
• 100 gr. powdered sugar;
• 3 yolks;
• 400 gr. strawberries;
• 2 tbsp. l. Sahara;
• 8 gr. gelatin;
• 48 gr. water;
• 1 tbsp. l. Roma

If you are not bothered by the presence of raw yolks in the recipe, then you just need to grind them with a third of the powdered sugar. If you are worried that this could harm your health, then I suggest using this method.

Place a bowl in a water bath, pour a third of the powdered sugar into it and add the yolks. We begin to mix everything thoroughly until smooth. The water should simmer gently over medium heat without the bowl touching the surface.

While the yolks are cooling, prepare the strawberries. Wash it well, remove the tails and dry it on a paper towel. We cut large berries in half or into several parts, small ones will be placed whole.

Place the strawberries in a saucepan or pan, add sugar, and pour in rum or liqueur.

Place the pan on low heat, heat well, but do not boil. You want the strawberries to release their juice and the sugar to completely dissolve. Try to mix the berries carefully so as not to crush them.

Place the strawberries in a sieve and let the juice drain.

Now let's prepare cookies for the future cake. We cut off the rounded end of several sticks so that the cake is stable.

Place a split ring on the dish and place cookie sticks with the ends cut off in a circle. We also put cookies on the bottom. Fill the remaining empty spaces with pieces and halves of cookies.

In a separate bowl, beat very cold cream at low speed, gradually increasing the speed. Beat until stable peaks appear.

Also beat the egg yolks until lightly fluffy. Add Mascarpone cheese and the remaining powdered sugar to them and gently mix with a mixer until smooth.

Soak the gelatin in water, heat it until liquid and pour it into the cream. Mix with a mixer at high speed.

Combine the whipped cream with the curd cream and mix gently using a spatula.

The result is a very fluffy, tender, airy mass.

Now you can start assembling the cake.

Soak the bottom layer of cookies with strawberry syrup. You don’t need to get it too wet so that the sides of the cake don’t get soggy. It is enough just to coat it with a brush.

Cover the top of the cookies with cream and lay out strawberries.

Next is another layer of cookies, cream and strawberries.

So it fills to the very top. The last layer should be cream.

Cover the cake with cling film and place in the refrigerator for 4-5 hours.

After the time has passed, we take out the dessert and carefully remove the ring from it.

Garnish with fresh strawberries and mint leaves.

The cake turns out so tender and soft that I recommend cutting it with a sharp knife to avoid bruising.

With raspberries

You can prepare tiramisu without eggs with raspberries in 20 minutes. The number of components is designed for 4 servings.

Composition of ingredients

The following set of products is required from the list:

• 100 ml cream 33% fat;
• 200 g cream cheese;
• 200 g curd mass with dried apricots;
• 20 pcs. savoiardi cookies;
• 50 ml raspberry jam;
• 200 g fresh raspberries;
• 100 ml coffee.

Step-by-step cooking process

You can prepare tiramisu without eggs with raspberries according to this recipe:

1. Pour the cream into a container and beat it at medium speed with a mixer. When the cream thickens, add the cream cheese with the curd mass and continue beating the ingredients until smooth.
2. Pour instant coffee into a bowl, add 100 ml of hot water and stir. Dip one side of the savoiardi biscuits into the hot coffee and place the biscuits on 4 serving plates, dry side down.
3. Cover each portion of cookies with raspberry jam, place a portion of cream on top and smooth it out. Re-drizzle the dessert with raspberry jam and place fresh raspberries on top. The dessert can be served immediately or the cookies can be left to soak for 1 – 2 hours in the refrigerator.

Tiramisu.
Recipe without eggs with raspberries. Ready.

How to serve a dish

Ready tiramisu without eggs with raspberries can be decorated with mint leaves. Raspberry jam can be replaced with any berry or jam.

New recipe - roll with curd cream without raw eggs

Most of us are accustomed to the fact that Tiramisu is served in a glass form in the form of a layer cake. What if you serve it in the form of a roll? In this form, the dessert is very convenient to serve and cut into portions, unlike the classic version. Moreover, it is original, unusual and beautiful.

• 30 pcs. Savoyardi cookies;
• 300 ml coffee with sugar;
• 500 gr. cottage cheese;
• 400 ml cream 33%;
• 100 gr. powdered sugar;
• 2 tsp. vanilla extract;
• ¼ tsp. salt;
• 100 gr. cocoa powder.

Rub the cottage cheese through a fine sieve or beat for 5 minutes with an immersion blender. Thanks to this, it will become very fluffy and airy. Add powdered sugar and vanilla to it and beat again.

Add salt and continue beating with a mixer, gradually pouring in cold cream.

Whip the cream until it thickens and dense, stable peaks appear on its surface.

This usually only takes a couple of minutes.

Spread parchment paper or cling film on the table.

Dip each cookie in coffee and place top side down on parchment paper.

We lay out three rows, 10 pieces each. in everyone. The sticks should lie tightly to each other.

Place some of the curd cream on top of the cookies. Gently level it with a spatula, trying not to move the sticks.

Sprinkle the surface with cocoa powder through a fine sieve.

Now, lifting the edges of the paper or film, we begin to roll the roll.

We do this slowly so as not to break or move the cookies. This will be easy to do, since the cookies have been soaked in coffee and become softer and more elastic.

We wrap the edges of the paper, forming as if a large candy. We put the roll in the refrigerator for at least 4-5 hours, it is best for it to stand in it all night.

The next day, we take out the dessert, carefully remove the paper from it and cut off the edges so that the cake looks like a roll.

Transfer it to a plate and grease it with the remaining cream and decorate it to your liking.

For example, you can make stripes using a fork, and put turrets on top from a syringe.

Sprinkle everything with cocoa powder and serve.

Ingredients

To prepare this cake, you will need a decent set of ingredients. Their list is given below:

• 15 pieces of Savoyardi cookies;
• 150 milliliters of strong coffee or espresso;
• one and a half tablespoons of cocoa powder (you can add it depending on your preferences, but to get a really tasty dessert, it’s worth using it);
• 30 grams of dark chocolate;
• four chicken yolks;
• one hundred grams of sugar;
• two tablespoons of wheat flour, preferably with a slide;
• the same volume of corn starch;
• two grams of vanillin;
• a pinch of salt;
• half a liter of milk;
• twenty grams of butter.

Tiramisu sponge cake without cookies with creamy chocolate mousse

I have no doubt that this recipe will require a little tinkering. But believe me, it's worth it. The result will amaze you to the core. If you want to impress your guests, be sure to prepare this cake.

Since it is not too cheap and time consuming, I only cook it for New Year or someone’s birthday. Words cannot describe how beautiful and delicious it is. When they see this Tiramisu, guests fall into a real stupor for a few seconds. Well, after 15 minutes there is not a piece left of the cake.

All products are based on a mold with a diameter of 18 cm.

• 2 eggs;
• 60 gr. Sahara;
• 50 gr. flour;
• 15 gr. corn starch;
• 2 tsp. natural coffee;
• 200 ml water;
• a pinch of salt.

For the chocolate coffee mousse:

• 50 ml strong coffee;
• 50 gr. dark chocolate;
• 35 gr. Sahara;
• 6 gr. sheet or powder gelatin;
• 30 ml water;
• 130 gr. cream.

For the creamy mousse:

• 60 gr. Sahara;
• 2 yolks;
• 70 ml milk;
• 8 gr. sheet or powder gelatin;
• 40 ml cold water;
• 60 gr. white chocolate;
• 40 ml liqueur;
• 200 gr. Mascarpone cheese;
• 200 ml cream 33%.

For cream:

• 250 gr. Mascarpone;
• 50 gr. powdered sugar;
• 80 gr. cream;
• vanilla.

We start by preparing the biscuit.

Break the eggs into a deep bowl, add salt, sugar and beat until the mixture becomes fluffy and white.

Spare no effort and time and try to beat the yolks thoroughly. They should be thick, hold their shape well and not spread over the surface.

Add sifted flour and starch in several additions.

Using a spatula, carefully fold the dry ingredients into the egg mixture. Movements should be from bottom to top. Try to mix the dough well, scooping it from the very bottom.

There is no need to knead the biscuit dough for too long. As soon as the mass has become homogeneous and all the flour is completely mixed and distributed, stop kneading.

Pour the finished dough into the prepared pan and bake in the oven, preheated to 180°, in the “Top-Bottom” mode without convection, for about 20 minutes. Be sure to check the readiness of the biscuit with a toothpick. If it is clean, the biscuit is ready.

Let it cool a little in the mold, then carefully remove it.

Transfer the cake to a wire rack, let it cool completely, wrap it in cling film and put it in the refrigerator for several hours.

Now let's start preparing the chocolate coffee mousse. For this, I advise you to take high-quality coffee, for example, the one shown in the photo. This coffee has a bright, natural, persistent aroma and taste.

Pour it into a pot, fill it with water and put it on the stove to cook. Bring it to a boil and as soon as the foam begins to rise, immediately remove it from the heat.

Place dark chocolate in a bowl or glass, add sugar to it and pour in 50 ml of very hot coffee.

Let it sit for a while, and then beat with an immersion blender until it becomes an emulsion.

Fill the gelatin with water, let it swell and add it to the coffee mixture. Beat again. Let the chocolate mass cool to room temperature.

Cut the cooled biscuit into two layers.

Whip the cold cream until thick and peaks appear, add the cooled chocolate mixture to it.

It is very important that the chocolate mass is completely cooled, otherwise the cream will lose its airiness and turn into a liquid mixture. Mix everything thoroughly.

We wrap the split ring on the outside with cling film and on the inside with acetate film. Place one sponge cake and soak it with the remaining strong coffee.

Pour all the chocolate mousse on top. Gently distribute it with a spatula, expelling air bubbles.

Place the second cake layer on top of the mousse. We also soak it in coffee.

In this form, put the cake in the freezer until completely frozen, about 10-12 hours.

To prepare the main mousse, break two yolks into a saucepan, add salt, sugar and mix thoroughly until smooth. The mixture should turn white and the sugar should completely dissolve.

Heat the milk until hot and pour small portions into the egg mixture. Add the next portion only after the previous one has been thoroughly mixed.

Place the saucepan over medium heat and gradually heat while stirring constantly. The mass should thicken slightly. Make sure that the mixture heats up and does not boil, otherwise the yolks will curdle.

Add the swollen gelatin to the hot cream and mix well. Add melted white chocolate, liqueur or rum to it and mix everything thoroughly with a blender again.

In a separate bowl, whip cold cream.

Add cheese to the chocolate mixture and beat with an immersion blender.

Mix the cream with the chocolate cheese mixture.

Wrap the second split ring with a diameter of 20 cm in cling film, forming the bottom from it. Pour in all the white mousse and smooth it out with a spatula.

Place a sponge cake with chocolate cream on top of the white mousse and press it down slightly. Those. The first part of the cake should be inside the white mousse. Cover everything with film and put it in the freezer.

After this, carefully remove the ring, remove the film and tape.

Now let's prepare the cream. To do this, beat the cheese, powdered sugar, cream and vanilla.

We decorate the surface of the cake with towers of cream, as in classic Tiramisu.

Sprinkle cocoa on top and arrange coffee beans or mint leaves.

Tiramisu turns out very tender, airy, like a cloud, literally melting in your mouth!

With white chocolate

The finished dessert is enough for 5 servings.

Preparation next.

Composition of ingredients

Step-by-step cooking process

Instructions for making tiramisu with white chocolate:

1. Pour the cream into a saucepan, place it over high heat and boil. Remove the boiling cream from the heat, add white chocolate and stir well until it is completely dissolved. Place the resulting mixture in a blender bowl and beat using a blender.
2. Cover the chocolate-cream mixture with cling film, leave to cool completely at room temperature, transfer to the refrigerator and keep there for at least 8 hours. It is advisable to cool it overnight.
3. Place the curd cheese in a separate bowl and beat with a mixer for 2 minutes. Add half of the chocolate-cream mass to the whipped curd cheese and mix with a mixer. Add the remaining chocolate-cream mixture to the mixture and mix everything thoroughly. After this, the cream will be ready.
4. Pour the coffee liqueur into a plate and place the cookies in it. Place half of the cookies on the bottom of the mold, the size of which is 23x11 cm, coat them with half of the cream, spread the savoiardi again and cover with the remaining cream.
5. Grate the chocolate on a coarse grater and sprinkle it over the top of the dessert. Before serving, decorate the cooled cake with cocoa powder.

Cream is also used for decoration. Using a pastry bag, you can decorate the top of the dessert with cream balls.

With champagne, honey and soy sauce

It will take 15 minutes to create the dessert.

Composition of ingredients

To prepare 6 servings of tiramisu you will need the following set of ingredients:

• 200 g cookies;
• 3 tbsp. l. champagne;
• 2 tbsp. l. powdered cocoa;
• 1 tbsp. l. anise-coffee liqueur;
• 120 ml real coffee;
• 500 g mascarpone;
• 2 tbsp. l. liquid honey;
• 1 tbsp. l. soy sauce;
• almond.

Step-by-step cooking process

You can make tiramisu according to the following instructions:

1. Cool the brewed strong coffee, pour in anise-coffee liqueur, soy sauce and mix thoroughly. Place mascarpone in a deep plate, add honey and add champagne, stirring with a spoon until the mass thickens.
2. Pour coffee onto a flat dish, put cookies in it and soak. Place the coffee-soaked cookies on the bottom of the mold, coat them with half the cream and repeat layers until the ingredients are gone.
3. Sprinkle the finished tiramisu with cocoa, place in the refrigerator and leave there for 2 hours.

Methods for preparing tiramisu cream

Tiramisu cream is made from mascarpone or any other cream cheese, which can be replaced with non-acidic fatty sour cream, soft cottage cheese or thick cream. First, beat the mascarpone until smooth with a spatula, spoon or whisk. The cheese should be thick enough to resemble soft cream. Next, the mascarpone is mixed with egg yolks ground with powdered sugar, mixed with whipped whites or cream.

The cream can also be prepared using gelatin - to do this, it is mixed with milk and heated in a water bath until completely dissolved. Next, pounded yolks and whipped whites with sugar are added to the gelatin, and at the very end - whipped cream. This cream, of course, lacks the unique taste of mascarpone, but it can completely replace it if you don’t have cheese, cottage cheese and sour cream on hand.

The simplest mascarpone-based cream is made with powdered sugar, lemon juice and lemon zest. The mass is whipped in a mixer and turns out unusually airy. Lemon can be replaced with lime or orange.

In some recipes, mascarpone is whipped with butter, but it is important not to overdo it, otherwise the cream will separate and resemble cottage cheese. Instead of sugar, you can use condensed milk, and rum, liqueur, cognac and Marsala wine are suitable for flavoring the cream - unless, of course, the cake is intended only for adults. It is better to flavor children's cakes with vanilla and fruit.

Is it possible to replace mascarpone with ricotta for tiramisu?

The classic tiramisu cream recipe uses raw eggs and mascarpone. Why might you want to replace mascarpone with ricotta? Mascarpone cream cheese contains quite a lot of fat (75-80%). In addition, mascarpone is not cheap. Whey ricotta cheese is not as fatty (45%) and is more profitable from an economic point of view. Is ricotta cheese good for tiramisu? Yes, you can use ricotta instead of mascarpone in tiramisu. It is better to give preference to soft ricotta cheese with a uniform texture - such cheese will produce a soft and airy cream. Before cooking, you should perform some manipulations with grainy ricotta cheese for tiramisu cream - rub through a sieve to get rid of lumps. The recipe for delicious ricotta cream for tiramisu (with cream without eggs) will be below.