I can’t wait to share my Classic Italian Tiramisu, a deceptively simple six-ingredient dessert that has charmed palates worldwide and holds an unexpected twist within its layers.

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I still remember first tasting the Authentic Tiramisu at Le Beccherie in Treviso, it felt almost wrong that something so not fussy could be that addictive. I love the way mascarpone cheese and strong espresso whisper back and forth, each bite folding into the next.

This Classic Italian Tiramisu isn’t about showing off, it’s about small secrets and timing, which I still get wrong sometimes, and that makes it feel human. I’m sharing my version because I want you to feel that curiosity, to wonder what tiny tweak turns a familiar dessert into something that surprises you.

Ingredients

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Thick, rich, mostly fat and protein, give tiramisu it’s creamy, custard like body.
Silky high fat cheese that adds indulgent texture and mild tang, not very healthy though.
Bitter concentrated coffee that soaks ladyfingers, adds aroma and almost no sugar.
Light dry sponge biscuits that soak up coffee, mostly carbs with small protein.
Unsweetened cocoa gives dusty chocolate bitterness, adds antioxidants but no sugars.
Simple sweetener, boosts sweetness and carbs fast, gives little nutrition, be careful.

Ingredient Quantities

6 large egg yolks

150 g granulated sugar

500 g mascarpone cheese

300 ml freshly brewed strong espresso cooled

200 to 250 g Savoiardi ladyfingers roughly 24 to 30 cookies

20 g unsweetened cocoa powder

How to Make this

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1. Brew 300 ml very strong espresso and let it cool to room temp in a shallow bowl so dipping is quick and even.

2. Put the 6 large egg yolks and 150 g sugar in a heatproof bowl and whisk over a simmering pan of water (bain marie), whisking constantly until the mixture is pale, thick and the sugar is dissolved, about 8 to 10 minutes; it should feel warm and ribbon when the whisk is lifted (this gently cooks the yolks).

3. Remove the bowl from the heat and keep whisking a minute so it cools slightly, then fold in the 500 g mascarpone a little at a time until smooth and lump free; dont overbeat or the mascarpone will break and get grainy.

4. Pour the cooled espresso into a shallow dish. Quickly dip each Savoiardi (200 to 250 g, about 24 to 30 cookies) only 1 second per side so they absorb coffee but dont get soggy.

5. Arrange a single layer of dipped ladyfingers in your serving dish to cover the base snugly (trim ones at edges if needed).

6. Spread about half of the mascarpone mixture evenly over the first layer, smoothing gently with a spatula.

7. Repeat: dip more ladyfingers and make a second layer, then spread the remaining mascarpone on top and smooth.

8. Sift 20 g unsweetened cocoa powder over the top through a fine sieve for an even dusting.

9. Chill the tiramisu in the fridge at least 4 hours but preferably overnight so it sets and the flavors meld; if the mascarpone seems loose chill the assembled dish longer. Serve chilled and keep refrigerated; best eaten within 2 days.

Equipment Needed

1. Espresso maker or strong coffee brewer (Moka pot, espresso machine or Aeropress)
2. Shallow wide bowl or dish for cooling the espresso and quick dipping the ladyfingers
3. Heatproof mixing bowl for whisking the egg yolks over simmering water
4. Medium saucepan to hold simmering water for the bain marie
5. Whisk (sturdy, for constant whisking)
6. Rubber spatula for folding mascarpone and smoothing the layers
7. Rectangular serving dish (about 20 x 30 cm or 9 x 13 in) to assemble the tiramisu
8. Fine mesh sieve for dusting the cocoa evenly
9. Digital kitchen scale for accurate measuring (optional but handy)

FAQ

6 large egg yolks

150 g granulated sugar

500 g mascarpone cheese

300 ml freshly brewed strong espresso cooled

200 to 250 g Savoiardi ladyfingers roughly 24 to 30 cookies

20 g unsweetened cocoa powder

Q: Can I use whole eggs instead of only yolks? A: Traditional Treviso tiramisu uses yolks only for a richer, silkier cream. Whole eggs change texture and flavor, but will work if you gently cook them. For safety, use pasteurized eggs.

Q: How long should I chill it before serving? A: Minimum 4 hours, but overnight is best. It needs time to set and for flavors to marry.

Q: Can I add alcohol like Marsala or rum? A: Yes, many versions include Marsala or dark rum. Add a tablespoon or two to the espresso if you want, but it's optional and not in this ingredient list.

Q: Why did my cream split or get grainy? A: Overwhipping mascarpone or overheating the yolks can do that. Chill the mixture, fold gently, and avoid too much speed when mixing.

Q: Can I substitute ladyfingers with sponge cake? A: You can, but ladyfingers are drier and so better for quick dipping. Sponge soaks faster, so dip less and watch timing.

Q: Is it safe to eat since it has raw eggs? A: The yolks here are cooked over a bain-marie until thickened, which lowers risk. If you still worry, use pasteurized yolks or commercial pasteurized eggs.

Original And Authentic Tiramisu Recipe (from Le Beccherie In Treviso Substitutions and Variations

Mascarpone: swap for 450 g full fat cream cheese plus 50 g heavy cream, beat until silky. Very close in richness, just a bit tangier and firmer.
Espresso: use 300 ml very strong brewed coffee, or 2 tablespoons instant espresso dissolved in 300 ml hot water, or 150 ml brewed coffee mixed with 150 ml coffee liqueur for a boozy touch.
Savoiardi ladyfingers: replace with 200 to 250 g sponge cake slices, Pavesini cookies, or thin genoise slices. Soak them briefly so they dont go gummy.
Unsweetened cocoa powder: use Dutch processed cocoa for a deeper chocolate note, or finely grated dark chocolate (about the same weight) for a richer dusting.

Pro Tips

1. Use a thermometer on the egg-sugar mix if you can, heat it to about 71 C (160 F) so the eggs are pasteurized and safer to eat, otherwise watch for a noticeably warm, thick custard that coats the whisk. If youre nervous about raw eggs this step matters.

2. Let the mascarpone come to room temperature first, then fold it in gently so it stays silky, dont overbeat or it will split and get grainy. If it starts looking lumpy stop mixing and cool it down for a bit, then finish by hand.

3. Keep the espresso cold and dip the ladyfingers very quickly so they soak enough for flavor but dont turn to mush, use a shallow dish so each cookie gets even contact. If one gets soggy, pat it on paper towel and use it at the edge where texture matters less.

4. Dust the cocoa just before serving for the best look and flavor, and chill the tiramisu overnight if you can so the layers set and the flavors marry. Cover it tightly in the fridge so it doesnt pick up any weird smells, and eat within a couple days for best texture.

Original And Authentic Tiramisu Recipe (from Le Beccherie In Treviso

Recipe by Tina Bueller

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I can't wait to share my Classic Italian Tiramisu, a deceptively simple six-ingredient dessert that has charmed palates worldwide and holds an unexpected twist within its layers.

Servings

servings

Calories

512

kcal

Equipment: 1. Espresso maker or strong coffee brewer (Moka pot, espresso machine or Aeropress)
2. Shallow wide bowl or dish for cooling the espresso and quick dipping the ladyfingers
3. Heatproof mixing bowl for whisking the egg yolks over simmering water
4. Medium saucepan to hold simmering water for the bain marie
5. Whisk (sturdy, for constant whisking)
6. Rubber spatula for folding mascarpone and smoothing the layers
7. Rectangular serving dish (about 20 x 30 cm or 9 x 13 in) to assemble the tiramisu
8. Fine mesh sieve for dusting the cocoa evenly
9. Digital kitchen scale for accurate measuring (optional but handy)

Ingredients

6 large egg yolks
150 g granulated sugar
500 g mascarpone cheese
300 ml freshly brewed strong espresso cooled
200 to 250 g Savoiardi ladyfingers roughly 24 to 30 cookies
20 g unsweetened cocoa powder

Directions

Brew 300 ml very strong espresso and let it cool to room temp in a shallow bowl so dipping is quick and even.
Put the 6 large egg yolks and 150 g sugar in a heatproof bowl and whisk over a simmering pan of water (bain marie), whisking constantly until the mixture is pale, thick and the sugar is dissolved, about 8 to 10 minutes; it should feel warm and ribbon when the whisk is lifted (this gently cooks the yolks).
Remove the bowl from the heat and keep whisking a minute so it cools slightly, then fold in the 500 g mascarpone a little at a time until smooth and lump free; dont overbeat or the mascarpone will break and get grainy.
Pour the cooled espresso into a shallow dish. Quickly dip each Savoiardi (200 to 250 g, about 24 to 30 cookies) only 1 second per side so they absorb coffee but dont get soggy.
Arrange a single layer of dipped ladyfingers in your serving dish to cover the base snugly (trim ones at edges if needed).
Spread about half of the mascarpone mixture evenly over the first layer, smoothing gently with a spatula.
Repeat: dip more ladyfingers and make a second layer, then spread the remaining mascarpone on top and smooth.
Sift 20 g unsweetened cocoa powder over the top through a fine sieve for an even dusting.
Chill the tiramisu in the fridge at least 4 hours but preferably overnight so it sets and the flavors meld; if the mascarpone seems loose chill the assembled dish longer. Serve chilled and keep refrigerated; best eaten within 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.