Tiramisu’

Tiramisu’ is a beloved Italian dessert, celebrated for its luscious texture and reich coffee-infused flavor. This iconic no-bake delight is crafted by layering espresso-dipped ladyfingers (Savoiardi) with a velvety Mascarpone cream, delicately sweetened and whipped to airy perfection. A finishing dusting of cocoa powder adds a touch to a bitterness, perfectly complementing its sweetness. With roots tracing back to Veneto or Friuli Venezia Giulia regions, Tiramisu’ has inspired endless variations, from nutty to liqueur-infused adaptations. Whether enjoyed at a solo indulgence, this timeless treat embodies the essence of Italian cuisine. Effortless yet indulgent, it’s a make-ahead favorite that becomes even more flavorful with time. Try our authentic recipe and savor a taste of Italy in every bite! 

Ingredients for 8 people (20X30CM pan):

• Mascarpone cheese 750gr

• Ladyfingers Savoiardi 250gr

• 5 eggs

• Sugar 120gr

• Coffee 300gr (made in a moka pot, with sugar to taste)

• Unsweetened cocoa powder for decoration

The first step is to prepare the coffee using a moka pot to get around 300gr, then add sugar to taste (a teaspoonful should work) and leave it aside in a large shallow bowl to cool down. 

In another two bowls, separate the eggs while being careful to keep the whites totally yolk-free so that they will whip better. Beat the yolks with a hand mixer, adding half of the sugar. As soon as the mixture has turned light and foamy and while the mixer is still running, add the Mascarpone cheese a little at a time. Once all the Mascarpone cheese has been added, you will have a dense, compact cream: set it aside.

Clean the mixer well and move on to whipping the eggs’ whites. Once they are foamy, pour in the remaining sugar a little at a time. Whip the whites to stiff peaks: you’ll know they’re ready when you can turn the bowl upside down without the mixture moving. 

Take a spoonful of the whites and add it to the bowl with the Mascarpone cream, then stir vigorously with a spatula to dilute the mixture. Next, add the rest of the egg whites little by little, folding them in by mixing very gently from the bottom upwards. The Mascarpone cream is finally ready!

Spread a heaping spoonful on the bottom of a glass baking dish (20X30CM), ensuring the entire bowl is covered. Now dip the ladyfingers into the cold coffee for a few seconds, first on one side and then on the other. Then arrange the coffee-soaked ladyfingers in the dish, trying to position them all in one direction, to form a first layer of cookies. Add another layer of the Mascarpone cream and level it so the cookies are covered completely. Continue to add the coffee-soaked ladyfingers and cream in alternating layers, always leveling the surface of the cream.

After having completed the final layer of Mascarpone cheese, you can sprinkle over the unsweetened cocoa powder and leave the Tiramisu’ to set in the fridge for a couple of hours, or even better the whole night: in this way, the dessert will perfectly mélange the sweet and delicate cream with the intense coffee flavor. 

Your Tiramisu’ is ready to be enjoyed!