250 g (9 oz) fresh mascarpone 🧀
3 medium fresh eggs 🥚
80 g (3 oz) sugar
200 g (7 oz) Savoiardi biscuits 🥖
2 cups strong espresso coffee ☕
Unsweetened cocoa powder 🍫
(Optional: 2 tablespoons Strega, rum, or dry Marsala)
Tiramisu is the most famous Italian dessert in the world: creamy, comforting, with a perfect balance of coffee, mascarpone, and cocoa. The original recipe was born in Veneto in the 1960s—simple and authentic, without cream or liqueurs. But in Campania, especially in Naples, tradition gave it a bolder soul: intense moka coffee and a splash of liqueur (often Strega or rum) that add extra character.
Mixing bowls (at least two) 🥣 → One for yolks and sugar, another for whipping egg whites. Using separate bowls ensures proper aeration and prevents yolk contamination, giving your tiramisu a light, creamy texture.
Electric whisk or hand whisk 🥄 → Crucial for beating yolks until pale and foamy and whipping egg whites to stiff peaks. Aeration is key to the light, airy cream.
Spatula (silicone or rubber) 🍥 → Perfect for folding mascarpone into yolks and folding whipped egg whites gently. Maintains the airy texture without deflating the mixture.
Sieve or fine-mesh strainer 🌿 → For dusting cocoa evenly over the final tiramisu layer, creating a professional finish and enhancing aroma.
Measuring spoons & cups ⚖️ → Accurate measurement of sugar, liqueur, and coffee ensures a balanced flavor in every bite.
Coffee maker (espresso machine or moka pot) ☕ → Strong, unsweetened coffee is essential; this tool guarantees the perfect brew to soak the biscuits without making them soggy.
Baking dish or glass tray 🍮 → For layering biscuits and cream. Transparent dishes allow you to admire the layers, adding visual appeal.
Cling film or plastic wrap 🧴 → To cover the tiramisu while it rests in the fridge, protecting flavors and ensuring moisture retention.
Small spoon or fork 🍴 → For dipping each Savoiardi quickly in coffee, ensuring the perfect balance: moist but intact.
Warm spatula 🔥 → For cutting portions cleanly, so the tiramisu holds its shape beautifully when served.
1️⃣ Whip the yolks – the creamy heart 🥄
In a large mixing bowl, pour the egg yolks with half the sugar. Using an electric whisk (or hand whisk), beat them for 2–3 minutes until pale, glossy, and slightly ribbon-like when lifted. This velvety base is the soul of your tiramisu, promising a smooth, luxurious texture.
2️⃣ Prepare the mascarpone cream 🍥
Gradually add fresh mascarpone to the whipped yolks, folding gently with a spatula. Take your time, ensuring the cream becomes compact yet soft, with a delicate, milky aroma. This step creates the luscious middle layer that will envelop the biscuits.
3️⃣ Whip the egg whites – the airy cloud 🌬️
In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining sugar and continue whisking until firm and glossy. Folding these whites into the mascarpone mixture with sweeping motions from bottom to top creates the airy “cloud” that lightens the dessert.
4️⃣ Brew the coffee – the aromatic ritual ☕
Prepare a strong espresso or moka coffee. Let it cool to room temperature. For an Italian twist, add 2–3 tablespoons of Strega liqueur, rum, or Marsala. This aromatic bath infuses the biscuits with a subtle depth.
5️⃣ Dip the biscuits – perfect timing 🍴
Quickly immerse each Savoiardi into the coffee for just one second per side. They must absorb flavor without becoming soggy. Arrange a neat layer in the baking dish. This delicate step ensures a firm base while retaining a moist, coffee-kissed texture.
6️⃣ Layer the cream – building the dessert 🍰
Spoon half of the mascarpone mixture over the soaked biscuits, spreading gently with a spatula. Repeat with a second layer of dipped biscuits, then top with the remaining cream. Smooth the surface carefully to create an even, inviting finish. Cover with cling film and chill in the fridge for at least 6 hours, preferably overnight, allowing flavors to meld and harmonize.
7️⃣ Dust with cocoa – the poetic finale 🌿
Before serving, sift unsweetened cocoa over the surface using a fine sieve. Cut with a warm spatula to maintain neat layers. The aroma of coffee and cocoa will rise invitingly, completing your classic Italian tiramisu.
☕ Coffee must be cold: hot = soggy biscuits.
🕐 Quick dip only: max 1 second per side.
🥚 No cream: the authentic tiramisu lives only on eggs and mascarpone.
⏳ Sacred rest: 12 hours give a tiramisu that sings in your mouth.
🍫 Cocoa always last-minute: that way it stays dry and velvety.
🌿 Want the Neapolitan touch? Use Strega liqueur (its herbal aroma is unique).
The name “tiramisu” comes from the Venetian dialect tirame su, meaning “pick me up”—a dessert meant to boost energy thanks to coffee, sugar, and eggs.
The historical origin is attributed to Treviso, at the restaurant Le Beccherie, where in the 1960s chef Roberto Linguanotto and pastry chef Francesca Valori (“siora Alba”) codified the recipe with Savoiardi, mascarpone, eggs, sugar, coffee, and cocoa. No cream, no liqueur.
👉 Neapolitan curiosity: in Naples, where coffee is a daily ritual, tiramisu was immediately embraced. Here a bolder version appeared: moka coffee, biscuits soaked “just right,” and often a splash of Strega (a Campanian pride) or rum. Not a new recipe, but a warm and Mediterranean way of making this universal sweetness their own.
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