🎉 Introduction
If you’ve ever had tiramisu at a restaurant and wondered how Italians make it at home, this is your answer. The authentic tiramisu recipe is simple yet luxurious: ladyfinger biscuits (savoiardi) dipped in strong espresso, layered with a creamy mixture of egg yolks, sugar, and mascarpone, and finished with a generous dusting of cocoa powder.
Unlike many modern shortcuts, traditional tiramisu has no whipped cream, no flavors like caramel or pumpkin — just pure Italian indulgence. It’s silky, slightly bitter from the coffee, sweet from the mascarpone, and perfect for any special occasion.
🧰 Equipment Needed
- Mixing bowls
- Electric hand mixer or whisk
- Saucepan (for double boiler, optional)
- 9×9-inch dish or trifle bowl
- Fine mesh sieve (for cocoa)
🛒 Ingredients
🥚 Fresh Produce:
- 4 large eggs, separated
- ½ cup granulated sugar
🥛 Dairy:
- 16 oz (450 g) mascarpone cheese
☕ Liquids:
- 1 ½ cups strong brewed espresso, cooled
🍪 Other:
- 24 ladyfingers (savoiardi)
- 2–3 tbsp unsweetened cocoa powder
👩🍳 Directions
Step 1 – Make the Cream Base
- In a bowl, whisk egg yolks with sugar until pale, thick, and creamy.
- Gently fold mascarpone into the egg yolk mixture until smooth.
Step 2 – Whip the Egg Whites
3. In another bowl, whisk egg whites until stiff peaks form.
4. Gently fold into the mascarpone mixture — this creates the light, airy cream.
Step 3 – Assemble the Layers
5. Quickly dip each ladyfinger into cooled espresso (don’t soak).
6. Arrange a layer of dipped ladyfingers in your dish.
7. Spread half of the mascarpone cream over them.
8. Repeat with another layer of dipped ladyfingers and remaining cream.
Step 4 – Finish & Chill
9. Dust the top generously with cocoa powder.
10. Cover and refrigerate at least 4 hours (overnight is best).
🍽️ Servings & Timing
- Servings: 8–10
- Prep Time: 30 minutes
- Chill Time: 4–6 hours (best overnight)
- Total Time: ~5–7 hours
🧊 Storage & Reheating
- Store in fridge for up to 3 days.
- Not freezer-friendly (texture changes).
- Best eaten chilled, straight from the fridge.
🥄 Variations (Modern but Not Traditional)
- Alcohol Version: Some regions add Marsala wine or rum to the coffee.
- Kid-Friendly: Use decaf coffee.
- Fruit Twist: Layer in fresh berries (not authentic but refreshing).
- Cup Servings: Assemble in individual glasses for easy plating.
❓ 10 FAQs
- What makes this recipe authentic?
Using eggs, mascarpone, sugar, coffee, ladyfingers, and cocoa — no whipped cream or extras. - Do Italians add alcohol?
Sometimes — Marsala or rum — but the most classic version doesn’t require it. - Are raw eggs safe?
Traditionally, yes. Use pasteurized eggs for safety. - Can I use cream cheese instead of mascarpone?
No, it changes the authentic flavor and texture. - What coffee should I use?
Strong espresso is best — drip coffee is too mild. - How long should I dip the ladyfingers?
Just 1 second — they should stay firm, not mushy. - Can I make tiramisu ahead of time?
Yes, it’s actually better the next day. - Why does my cream look runny?
Overmixing mascarpone or under-whipping egg whites can cause this. - Is cocoa powder necessary?
Yes — it balances the sweetness. - Can I make it in smaller portions?
Yes, use glasses or ramekins for mini tiramisus.
🏁 Conclusion
This Original & Authentic Tiramisu is proof that simple ingredients create the most extraordinary desserts. With layers of coffee-soaked savoiardi and airy mascarpone cream, it’s elegant, timeless, and deeply satisfying. Serve it at your next gathering, and watch it disappear.
ORIGINAL & AUTHENTIC TIRAMISU – The Italian Classic
Ingredients
Equipment
Method
- In a bowl, whisk egg yolks with sugar until pale, thick, and creamy.
- Gently fold mascarpone into the egg yolk mixture until smooth.
- In another bowl, whisk egg whites until stiff peaks form.
- Gently fold into the mascarpone mixture — this creates the light, airy cream.
- Quickly dip each ladyfinger into cooled espresso (don’t soak).
- Arrange a layer of dipped ladyfingers in your dish.
- Spread half of the mascarpone cream over them.
- Repeat with another layer of dipped ladyfingers and remaining cream.
- Dust the top generously with cocoa powder.
- Cover and refrigerate at least 4 hours (overnight is best).
Notes
Using eggs, mascarpone, sugar, coffee, ladyfingers, and cocoa — no whipped cream or extras. Do Italians add alcohol?
Sometimes — Marsala or rum — but the most classic version doesn’t require it. Are raw eggs safe?
Traditionally, yes. Use pasteurized eggs for safety. Can I use cream cheese instead of mascarpone?
No, it changes the authentic flavor and texture. What coffee should I use?
Strong espresso is best — drip coffee is too mild. How long should I dip the ladyfingers?
Just 1 second — they should stay firm, not mushy. Can I make tiramisu ahead of time?
Yes, it’s actually better the next day. Why does my cream look runny?
Overmixing mascarpone or under-whipping egg whites can cause this. Is cocoa powder necessary?
Yes — it balances the sweetness. Can I make it in smaller portions?
Yes, use glasses or ramekins for mini tiramisus. 🏁 Conclusion
This Original & Authentic Tiramisu is proof that simple ingredients create the most extraordinary desserts. With layers of coffee-soaked savoiardi and airy mascarpone cream, it’s elegant, timeless, and deeply satisfying. Serve it at your next gathering, and watch it disappear.
