Authentic Italian Tiramisù

Name: Authentic Italian Tiramisù
Total time: 3 h
Yield: 10
Cuisine: Italian
Ingredients: Mascarpone cheese: 1 kg (35 oz / 4 1/4 cups); Eggs: 8; Ladyfingers / Savoiardi (about 42 pieces): 350 g (12.3 oz); Sugar: 200 g (1 cup), divided; Espresso coffee: 200 g (7 oz / 1 cup); Unsweetened cocoa powder: to taste

Make the ultimate authentic Italian Tiramisù! This world-famous dessert features layers of coffee-dipped ladyfingers and a rich, velvety mascarpone cream, finished with a dusting of cocoa. Discover the traditional recipe for a perfect sweet treat today!

Info:

Difficulty: Easy
Total time: 3 hours
Servings: 10 people

Ingredients:

Mascarpone cheese: 1 kg (35 oz / 4 1/4 cups)
Eggs: 8
Ladyfingers / Savoiardi (about 42 pieces): 350 g (12.3 oz)
Sugar: 200 g (1 cup), divided
Espresso coffee: 200 g (7 oz / 1 cup)
Unsweetened cocoa powder: to taste

Print Recipe

Step-by-Step Instructions

Prepare the espresso coffee using a moka pot and let it cool completely in a wide bowl.
Separate the egg yolks from the whites, making sure there is absolutely no trace of yolk in the whites.
Whip the egg yolks with half of the sugar until the mixture is pale, thick, and fluffy.
Add the mascarpone cheese a little at a time to the whipped yolks, mixing until you get a thick, smooth cream.
In a separate clean bowl, whip the egg whites with the remaining sugar until stiff peaks form.
Gently fold a small portion of the whipped whites into the mascarpone cream to soften it, then fold in the remaining whites very gently, moving from bottom to top to keep it airy.
Spread a first layer of the mascarpone cream across the bottom of a baking dish.
Quickly dip the ladyfingers into the cold coffee on both sides (do not over-soak them).
Arrange the coffee-dipped ladyfingers in a neat layer inside the baking dish.
Cover them completely with a layer of the mascarpone cream.
Repeat the process, alternating ladyfingers and cream, until all your layers are assembled.
Smooth out the top surface and dust it generously with unsweetened cocoa powder.
Place the dish in the refrigerator to set for at least two hours before serving.

... and now, let's enjoy!

Tips:

For a flawless tiramisù, it is essential to whip the egg yolks and whites thoroughly to ensure a fluffy, stable cream. The coffee must be completely cold, otherwise, it will make the ladyfingers too soggy. Letting the dessert rest in the refrigerator for at least a couple of hours is mandatory, but leaving it overnight is even better, as it allows the flavors to truly fuse together.

Additional Info:

Tiramisù is one of the most famous Italian desserts in the world, and its origins are relatively recent, fiercely debated between the Veneto and Friuli-Venezia Giulia regions. Likely born between the 1960s and 1970s, it rapidly became a symbol of Italian pastry making thanks to its beautiful simplicity and the bold combination of coffee, rich mascarpone, and cocoa.

Substitutions & Variations

Over time, many twists on the classic tiramisù have emerged. Some versions replace the coffee with fresh fruit (such as strawberries, lemon, or mango), while others use yogurt or ricotta instead of mascarpone for a lighter alternative. You can also find eggless variations made with whipped cream, or alcohol-infused versions spiked with Marsala wine, dark rum, or Amaretto.

Serving Suggestions

Tiramisù should be served cold, either cut into neat squares or scooped directly from the baking dish. It is the quintessential dessert to end a beautiful meal and is best topped with a fresh dusting of bitter cocoa powder just moments before serving, ensuring the cream stays firm and the flavors perfectly balanced.