Espresso-soaked savoiardi, mascarpone cream and a generous dusting of cocoa — Italy's most beloved dessert.
Tiramisù — 'pick me up' in Italian — is one of the world's most beloved desserts: layers of espresso-soaked ladyfinger biscuits alternating with a rich mascarpone cream made from eggs, sugar and coffee liqueur, finished with a thick blanket of bitter cocoa powder. The interplay of bitter coffee and cocoa against the sweet, airy cream is what makes it endlessly satisfying and never cloying. The classic recipe uses raw egg yolks and whites — the yolks beaten with sugar until pale and thick, folded into whipped mascarpone, and lightened with stiff egg whites. The key technique is the egg white folding: it must be done gently to preserve all the air that has been whipped in, creating the characteristic light, mousse-like texture rather than a dense, heavy cream. The ladyfingers should be dunked briefly in coffee — a quick dip, not a long soak — to absorb flavour without becoming completely waterlogged. Tiramisù must be made at least four hours ahead (overnight is better) to allow the cream to set and the flavours to meld. It is one of the most make-ahead-friendly desserts, which makes it perfect for dinner parties.
Serves 8
Whisk yolks and sugar vigorously until pale, thick and tripled in volume — at least 5 minutes by hand or 3 with an electric mixer. The mixture should fall in thick ribbons.
Add mascarpone to the yolk mixture. Fold gently until smooth and combined.
Folding rather than beating preserves the airiness of the yolk mixture.
Whip egg whites to stiff peaks. Fold into mascarpone mixture in three batches, using a large metal spoon. Stop as soon as no white streaks remain.
Mix espresso with Marsala. Dip each ladyfinger briefly — 1–2 seconds per side. They should be moist but not falling apart.
Quick dipping is the key. Soggy biscuits make the tiramisù collapse.
Arrange a layer of dipped biscuits in a dish. Spread half the cream. Add another biscuit layer, then remaining cream. Smooth the top. Refrigerate minimum 4 hours, overnight is best.
Dust generously with cocoa powder just before serving.
Dipping the biscuits briefly is crucial — oversaturated biscuits make the tiramisù collapse.
The minimum rest time of 4 hours is not optional — the cream must set.
Use a good cocoa powder — it is the final flavour impression and should be bitter and complex.
Berry tiramisù: replace coffee with raspberry coulis, omit cocoa, add fresh berries between layers.
Limoncello tiramisù: use limoncello instead of coffee and Marsala for a bright citrus version.
Keeps 3 days in the fridge, covered. Do not freeze.
Tiramisù was created in the Veneto region of northeast Italy, most credibly at the restaurant Le Beccherie in Treviso in the early 1970s, where pastry chef Roberto Linguanotto is credited with inventing it. The dessert spread rapidly throughout Italy and internationally, becoming one of the most replicated Italian recipes worldwide. Its name — 'pick me up' — refers to the energy-boosting combination of coffee, sugar and eggs.
Traditional tiramisù uses raw eggs, which carries a small risk of salmonella. To eliminate this risk: use pasteurised eggs, or heat the yolks by whisking them with the sugar over a bain-marie (double boiler) to 70°C before continuing. Many chefs use this method as standard for catering. The risk from fresh, high-quality eggs is very low.
Per serving (350g) · 8 servings total
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