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Tiramisù

For many Italians, tiramisu is deeply personal, often defined by their mother’s version—mine is no exception. This was the first recipe I learned, born from necessity when far from home. With good savoiardi, it stays simple yet deeply authentic and comforting.

Tiramisù

Ingredients

  • Coffee (for 12 espresso cups)
  • 4 Fresh eggs (4)
  • 32 Savoiardi (ladyfingers)
  • Mascarpone (500 g)
  • Cocoa Powder (unsweetened)
  • Salt
  • Sugar

Tools & Utensils

  • Fine-mesh sieve or strainer
  • Tray with tall borders (or rectangular baking dish)

Preparations

Coffee

  1. Prepare coffee equivalent to 12 espresso cups.
  2. Pour into a single container and dissolve 4 tablespoons of sugar while still hot.
  3. Let cool completely to room temperature.

Cream

  1. Separate egg yolks and whites.
  2. Whip egg whites with a small pinch of salt until stiff peaks form.
  3. Whisk yolks with 2 tablespoons of sugar until pale, smooth, and creamy.
  4. Add mascarpone and mix at medium speed for a short time, or fold by hand until just combined.
  5. Fold in whipped egg whites gradually, as full quantity may not be necessary. Mix gently until a light, airy, and homogeneous cream is obtained.
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If even small amounts of yolk enter the egg whites, they will not whip properly and the entire structure will likely fail to form, collapsing the emulsion before it stabilizes.
The reverse is not critical: traces of egg white in the yolks are acceptable, and you may proceed.
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Over-whipping mascarpone will cause it to separate and turn buttery.

Layering

  1. Dip each savoiardo very briefly into the coffee (sugar side facing down), drain, and arrange in a tray with tall borders.
  2. Spread half of the cream evenly over the first layer.
  3. Repeat with a second layer of dipped savoiardi, then cover with the remaining cream.
❗
The duration of the dip is critical to the final balance of the dessert. Never exceed 2 seconds: savoiardi are highly porous, and they absorb liquid almost instantly, rapidly shifting from structured to fragile. Even a brief over-soak compromises their integrity and leads to collapse during assembly.

Finishing & Storage

  1. Dust the surface with a light layer of sifted cocoa powder.
  2. Refrigerate for at least 4 hours before serving.
CC BY-NC-ND License Badge

This original recipe, including its descriptive text and original kitchen photography, is licensed under CC BY-NC-ND 4.0 International . You are welcome to share or adapt this recipe for personal use with proper attribution, but commercial redistribution of this text or my images is strictly prohibited.