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ORIGINAL & AUTHENTIC TIRAMISU – The Italian Classic

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.
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Prep Time 30 minutes
chill time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Electric hand mixer or whisk
  • Saucepan (for double boiler, optional)
  • 9x9-inch dish or trifle bowl
  • Fine mesh sieve (for cocoa)

Method
 

Step 1 – Make the Cream Base
  1. In a bowl, whisk egg yolks with sugar until pale, thick, and creamy.
  2. Gently fold mascarpone into the egg yolk mixture until smooth.
Step 2 – Whip the Egg Whites
  1. In another bowl, whisk egg whites until stiff peaks form.
  2. Gently fold into the mascarpone mixture — this creates the light, airy cream.
Step 3 – Assemble the Layers
  1. Quickly dip each ladyfinger into cooled espresso (don’t soak).
  2. Arrange a layer of dipped ladyfingers in your dish.
  3. Spread half of the mascarpone cream over them.
  4. Repeat with another layer of dipped ladyfingers and remaining cream.
Step 4 – Finish & Chill
  1. Dust the top generously with cocoa powder.
  2. Cover and refrigerate at least 4 hours (overnight is best).

Notes

🧊 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.