Tiramisù (Authentic Italian Recipe)
The real Italian tiramisù — espresso-soaked savoiardi, mascarpone-egg cream, cocoa dusting and nothing artificial. Rich, light and impossible to stop eating.
About This Recipe
Authentic tiramisù has no gelatine, no cream, no alcohol beyond a small amount of Marsala wine (and many versions omit even that). It is built from savoiardi (ladyfinger biscuits) dipped quickly in strong espresso, layered with a cream made from mascarpone beaten with egg yolks, sugar and stiffly whipped egg whites. The dish is set in the fridge overnight and finished with a generous dusting of bitter cocoa powder. The dish was invented in the Veneto in the 1960s or 70s (Treviso is the most commonly cited birthplace) and became one of the most replicated Italian desserts worldwide. The best versions are made with raw eggs — the yolks enrich and the whites lighten the mascarpone. If raw eggs are a concern, the yolks can be cooked in a bain-marie to 70°C before proceeding.
Ingredients
Serves 8
- 300 gsavoiardi (ladyfinger biscuits)
- 500 gmascarpone cheese
- 6egg yolks
- 4egg whites
- 120 gcaster sugar
- 300 mlstrong espresso, cooled
- 2 tbspMarsala wine (optional)
- 3 tbspunsweetened cocoa powder for dusting
Instructions
- 1
Beat egg yolks and sugar
Whisk egg yolks and sugar together until pale, thick and ribbony — about 5 minutes with an electric mixer.
- 2
Add mascarpone
Add mascarpone to the yolk mixture and fold gently until smooth. Do not over-mix.
- 3
Whip egg whites
In a separate, clean bowl, whisk egg whites to stiff peaks.
- 4
Fold whites into cream
Fold the whipped whites into the mascarpone mixture in three additions, using a spatula with a light cutting motion to preserve as much air as possible.
- 5
Dip savoiardi
Mix espresso with Marsala if using. Dip each savoiardi briefly (1 second per side) into the espresso — they should be soaked but not disintegrating.
- 6
Layer and chill
Arrange a single layer of soaked savoiardi in a dish. Spread half the mascarpone cream over them. Repeat with another layer of savoiardi and the remaining cream. Smooth the top.
- 7
Dust and refrigerate
Dust generously with cocoa powder. Cover and refrigerate for at least 4 hours, preferably overnight.
Pro Tips
- →
Dip the savoiardi very briefly — soggy tiramisù is caused by over-soaking.
- →
Overnight resting gives the best texture — the cream firms and the flavours meld.
- →
Use a fine-mesh sieve to dust the cocoa for an even, professional finish.
Variations
- •
Berry tiramisù: substitute strawberry or raspberry coulis for the espresso.
- •
Limoncello tiramisù: use diluted limoncello instead of coffee for a citrus version.
Storage
Keeps covered in the fridge for up to 3 days. Do not freeze.
History & Origin
Tiramisù was invented in the 1960s or 70s in the Veneto region. Le Beccherie restaurant in Treviso is widely cited as the birthplace. The name means 'pick me up' or 'lift me up' — likely referring to the energising combination of espresso and sugar.
Frequently Asked Questions
Are raw eggs safe in tiramisù?
If you are concerned, use pasteurised eggs or cook the yolks with the sugar in a bain-marie to 70°C before proceeding. The risk is low with fresh eggs from a reliable source.
Can I use cream instead of whipped egg whites?
Yes — whipping 200 ml double cream to soft peaks and folding it in produces a richer, more stable tiramisù that is common in restaurants.
Nutrition Facts
Per serving · 8 servings total
Time Summary
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