Classic Tiramisu
Coffee-soaked savoiardi, mascarpone cream and cocoa — Italy's most beloved dessert.
About This Recipe
Tiramisu ('pick me up' in Italian) originated in the Veneto region in the 1960s. The combination of espresso-dipped ladyfingers and mascarpone cream creates a dessert that is simultaneously airy and indulgent. Unlike many recipes, the authentic version uses raw egg yolks whipped with sugar — the result is a gloriously silky cream.
Ingredients
Serves 8
- 6large eggs(separated)
- 150 gcaster sugar
- 500 gmascarpone(cold)
- 300 mlstrong espresso(cooled)
- 50 mlMarsala wine or coffee liqueur(optional)
- 24–30savoiardi (ladyfinger biscuits)
- 3 tbspunsweetened cocoa powder(for dusting)
Instructions
- 1
Whip the egg yolks
Beat egg yolks with sugar in a bowl set over a pot of barely simmering water (bain-marie). Whisk 8–10 minutes until thick, pale and doubled in volume. Remove from heat and cool slightly.
- 2
Fold in mascarpone
Add cold mascarpone to the yolk mixture. Fold gently with a spatula until completely smooth — no lumps.
- 3
Whip egg whites
In a clean bowl, whisk egg whites to stiff peaks. Fold into the mascarpone mixture in 3 additions, keeping as much air as possible.
Ensure your bowl and whisk are completely grease-free or whites won't whip.
- 4
Dip the ladyfingers
Mix espresso with Marsala. Working quickly, dip each ladyfinger for 1–2 seconds per side — they should be moist but not soggy. Line the base of a 30×20cm dish.
- 5
Layer and chill
Spread half the cream over the ladyfingers. Add another layer of dipped ladyfingers. Top with remaining cream. Smooth the surface. Refrigerate at least 6 hours, preferably overnight.
- 6
Serve
Dust generously with cocoa powder through a fine sieve just before serving. Cut into portions.
Pro Tips
- →
Use espresso, not instant coffee — flavour depth is everything here.
- →
Dip quickly — over-soaked ladyfingers make a soggy, collapsing tiramisu.
- →
Overnight resting is worth it; the flavours meld and the texture improves enormously.
Variations
- •
Strawberry tiramisu: replace espresso with strawberry juice, add sliced strawberries between layers.
- •
Pistachio tiramisu: swirl pistachio paste into the mascarpone cream.
Storage
Keeps 3 days refrigerated. Do not freeze — the cream separates.
History & Origin
The origins of tiramisu are hotly disputed between several restaurants in the Veneto region. The most credited version comes from Le Beccherie restaurant in Treviso, where it was created by pastry chef Loli Linguanotto in the late 1960s.
Frequently Asked Questions
Is tiramisu safe to eat with raw eggs?
Using a bain-marie (double boiler) to heat the yolks to 70°C makes them safe. If concerned, use pasteurised eggs.
Can I make tiramisu without alcohol?
Yes — simply omit the Marsala. Add a teaspoon of vanilla extract to the cream instead.
Nutrition Facts
Per serving (350g) · 8 servings total
Time Summary
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