Classic Tiramisu (Tiramisù)
Classic tiramisu is one of Italy’s most beloved desserts, known for its delicate balance of coffee, mascarpone, and cocoa. Originating in the north-east of Italy, this iconic recipe reflects the region’s love for elegant yet comforting flavours, making it a favourite both at home and in Italian restaurants around the world.
The culinary tradition of north-eastern Italy includes both savoury and sweet dishes rooted in everyday cooking. Alongside tiramisu, you may also enjoy Friulian Pan-Fried Potatoes, a simple and rustic side dish typical of Friuli, or explore regional baking with Trieste Sweet Bread Cake, a festive dessert that highlights the Central European influence on this area’s cuisine.
Ingredients
300 g ladyfingers (Savoiardi)
500 g mascarpone
4 large eggs (very fresh)
100 g sugar
300–350 ml strong espresso coffee, cooled
2–3 tbsp cocoa powder (unsweetened)
Optional: 1–2 tbsp Marsala (or dark rum)
Pinch of salt
Method
Make coffee and let it cool completely (add Marsala if using).
Separate eggs: yolks in one bowl, whites in another.
Whisk yolks + sugar until pale and thick.
Add mascarpone and mix until smooth.
Whip egg whites + pinch of salt to soft/firm peaks.
Fold whites gently into the mascarpone cream (don’t overmix).
Dip ladyfingers quickly in coffee (1 second per side).
Layer ladyfingers in a dish, add cream, repeat, finish with cream.
Chill at least 6 hours (best overnight).
Dust with cocoa right before serving.
Tips and Variations
Quick dip only: ladyfingers get soggy fast.
Resting time is key: the texture sets and flavours balance.
Prefer pasteurised eggs if you want extra safety.
History of Tiramisu
Tiramisu is one of Italy’s most famous desserts, strongly linked to the Veneto/Friuli area. Its name means “pick me up”, a nod to coffee and cocoa. Over time it became a staple in Italian homes and then worldwide, with many small variations.
