Tiramisu is one of the most beloved and well-known Italian desserts in the world. Its creaminess and the contrast between coffee and bitter cocoa make it irresistible. The classic recipe uses mascarpone, fresh eggs, ladyfingers, and coffee, without the need for baking.
Ingredients (for a 30×20 cm baking dish)
- Mascarpone: 750 g
- Fresh eggs: 5 medium (about 260 g)
- Sugar: 120 g
- Ladyfingers: 250 g
- Coffee: 300 g (prepared with a moka pot and sweetened to taste)
- Bitter cocoa powder: to taste
Preparation
- Prepare the coffee: Brew the coffee with the moka pot to obtain 300 g. Sweeten to taste and let it cool in a low, wide bowl.
- Separate the eggs: Separate the egg whites from the yolks, making sure there are no traces of yolk when whipping the whites.
- Prepare the mascarpone cream:
- Whisk the yolks with half of the sugar until the mixture is pale and frothy.
- Gradually incorporate the mascarpone, stirring until the mixture becomes thick and smooth.
- Whisk the egg whites:
- Clean the beaters well and whisk the egg whites with the remaining sugar until stiff peaks form.
- Fold the egg whites into the cream:
- Fold a spoonful of egg whites into the mascarpone cream to loosen it.
- Gradually add the rest of the egg whites, gently folding from the bottom up to avoid deflating them.
- Assemble the tiramisu:
- Spread a generous spoonful of cream on the bottom of a baking dish.
- Quickly dip the ladyfingers in the coffee and arrange them on top of the cream.
- Top with more cream and smooth it out evenly.
- Repeat the layers until the ingredients are used up, finishing with a layer of cream.
- Decorate and rest:
- Place the remaining cream in a piping bag and pipe small peaks on the surface.
- Dust with bitter cocoa powder.
- Let rest in the fridge for a couple of hours.
Storage
- The tiramisu made with fresh eggs should be consumed within the day or stored for up to 1 day in the refrigerator in an airtight container.
- If using pasteurized eggs, it can be stored for 2-3 days.
- It can be frozen for about 2 weeks.
Tips
- You can add dark chocolate shavings or chocolate chips to taste.
- Sugar the coffee to your liking!
- For a variation, you can flavor the coffee soak with a little marsala or other liquor of your choice.
Curiosity
The origins of tiramisu are quite uncertain, and several Italian regions claim its creation. According to some sources, the modern version of tiramisu was created in 1962 in Treviso, at the restaurant “Le Beccherie”.
Tiramisù World Cup
If you’re a tiramisù enthusiast, you can’t miss the Tiramisù World Cup—an annual competition held in Treviso, the city considered the birthplace of this iconic Italian dessert. Every October, amateur chefs from around the world compete to create the best tiramisù, both in the classic version and a creative one that adds a personal twist to the traditional recipe. It’s a unique event that celebrates the passion and creativity behind this beloved dessert, offering a chance to share culinary experiences and discover new interpretations of tiramisù. For more information and to participate, visit the official website: tiramisuworldcup.com.
Where to eat the original tiramisu?
- Le Beccherie: historic restaurant in central Treviso where you can enjoy tiramisu made according to the original recipe and served in a round shape on a silver tray, as tradition dictates.
- Restaurant “Da Alfredo” in Via Collalto, Treviso: thanks to Alfredo Beltrame, it was the restaurant that started the spread of tiramisu outside of Treviso.
- Restaurant Le Querce in Ponzano, where Chef Zago prepares a tiramisu for celiacs and lactose-free so good and identical to the original that you can’t tell the difference. It was also presented at Treviso Day Tiramisu, receiving great success.
- Restaurant Al Fogher in Viale Repubblica, Treviso, where you can taste the “house imperial cup,” a spoonable tiramisu that was even tasted and approved by Princess Aspasia Manos of Greece in 1958, when the restaurant was still called “Al Camin”.
- Antico Caffè di Piazza Pola in the historic center.
- Antica Pasticceria Nascimben in the historic center.
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