Introduction
Tiramisù means “pick me up”, and that’s exactly what it does. Creamy mascarpone, strong espresso, delicate savoiardi biscuits, and a dusting of cocoa come together in perfect balance. No baking, no fuss—just pure Italian comfort. This is the traditional version, exactly as served in Italy.
Ingredients (Serves 6–8)
- 4 large eggs, very fresh
- 100 g granulated sugar (½ cup)
- 500 g mascarpone cheese
- 300 g savoiardi (ladyfinger biscuits)
- 300 ml strong espresso coffee, cooled
- 2 tbsp unsweetened cocoa powder
- Optional (but classic in many homes):
- 1–2 tbsp Marsala wine or dark rum
Method / Instructions
1. Prepare the Coffee
Brew strong espresso and let it cool completely.
If using Marsala or rum, mix it into the cooled coffee.
2. Separate the Eggs
Carefully separate egg yolks and whites into two bowls.
3. Make the Mascarpone Cream
- Whisk the egg yolks with the sugar until pale, thick, and creamy.
- Add the mascarpone and gently mix until smooth and glossy.
4. Whip the Egg Whites
- Whisk the egg whites until stiff peaks form.
- Gently fold them into the mascarpone mixture using slow, upward motions.
👉 This step gives tiramisù its light, airy texture—be gentle!
5. Assemble the Tiramisù
- Quickly dip each savoiardo into the coffee (1–2 seconds only—do not soak).
- Arrange a layer of biscuits in a serving dish.
- Spread half of the mascarpone cream on top.
- Add a second layer of dipped biscuits.
- Finish with the remaining cream, smoothing the top.
6. Chill
Cover and refrigerate for at least 4 hours (overnight is best).
7. Serve
Just before serving, dust generously with unsweetened cocoa powder.
Tips from Italy 🇮🇹
- Never bake tiramisù—if it goes in the oven, it’s not tiramisù 😉
- Use good mascarpone; quality matters more than anything
- The flavor improves after resting overnight