Authentic Tiramisu
The ultimate Italian classic without compromise
⏱️ Preparation time:
15 min
👥 Number of servings:
6 servings
👨🍳 Level:
Easy / Artisan
No Italian meal is complete without the queen of desserts: an authentic Tiramisu.
Forget the quick versions with cream or icing sugar; this is the true recipe as Nonna intended. Made with fresh eggs, airy savoiardi (traditional ladyfingers), creamy mascarpone and a strong espresso, enriched with an optional splash of Marsala or amaretto. No oven is required, just pure passion and the finest ingredients meeting in perfect harmony.
🛒 What do you need? (Ingredients)
- 4 large egg yolks
- 100 grams fine granulated sugar
- 500 grams mascarpone
- 4 large egg whites
- 300 ml strong espresso, cooled
- 24 savoiardi (Italian ladyfingers)
- 20 grams unsweetened cocoa powder
- 30 ml Marsala or amaretto (optional)
- 1 pinch of salt
- To taste;
- Your culinary passion (the secret ingredient that everyone will taste, experience and feel)
👨🍳 The Preparation (Step-by-step)
Preparing espresso:
Prepare 300 millilitres strong espresso, cooled strong espresso and let it cool completely to room temperature. Stir in 30 millilitres Marsala or amaretto (optional) Marsala or amaretto for extra depth of flavour. Pour the mixture into a shallow dish.
Whipping egg yolks:
Whisk 4 large egg yolks together with 100 grams fine caster sugar in a heatproof bowl over a bain-marie (the bowl above gently boiling water, without the bottom touching the water) until the mixture is thick, pale and creamy, about 8 to 10 minutes. Remove from the heat and let cool slightly.
Making mascarpone cream:
Fold 500 grams mascarpone into the cooled egg yolk mixture in portions, until you have a smooth, creamy cream.
Whipping egg whites:
Whisk 4 large egg whites with 1 pinch of salt until stiff peaks form. Gently fold this in three parts into the mascarpone cream, so that the cream remains airy.
Dipping biscuits:
Dip each 24 savoiardi (Italian ladyfingers) briefly into the cooled espresso — about 1 second per side is enough, otherwise they become too soggy. Place a first layer in a baking dish of approximately 20 by 28 centimetres.
Building:
Spread half of the mascarpone cream over the layer of biscuits. Repeat with a second layer of dipped biscuits, followed by the rest of the cream. Smooth the top.
Let it set:
Cover the dish with cling film and refrigerate for at least 6 hours, but preferably overnight, to set.
Serving:
Sift generously 20 grams of pure cocoa powder, unsweetened cocoa powder over the tiramisù just before serving. Cut into squares and serve well chilled.
🇮🇹 Make this recipe yourself with the real original ingredients from Southern Italy:
For the best results, use authentic ingredients directly from our artisanal producers:
✍️ Dive deeper into Italian cuisine:
💡 Nonna's secrets:
Patience is the most important ingredient for a perfect Tiramisù. Always let the tiramisù rest in the fridge for at least one night; only then can the flavours of the espresso, the eggs, and the mascarpone fully blend into that velvety, rich texture that Italy is known for.
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