Tiramisu wasn't invented until 1960s Veneto—younger than McDonald's, despite tasting like centuries of Italian tradition.
Tiramisu
Indulge in the ultimate tiramisu experience with this delightful recipe, inspired by the wisdom of two charming Italian grandmothers! With layers of velvety mascarpone, rich espresso-soaked ladyfingers, and a dusting of cocoa powder, this dessert is a true taste of Italy. Get ready to impress your friends and family with this creamy, dreamy treat that’s perfect for any occasion!
Prep
30
min
Cook
15
min
Serves
8
people
Level
intermediate
The Story
This Venetian showstopper was actually invented in 1960s Friuli by restaurant owner Roberto Linguanotto, who nicked the concept from English trifle but swapped sherry for espresso because Italians refuse to put anything but coffee in their desserts—the name literally means 'pick-me-up' in Italian, which is what happens when you combine three shots worth of caffeine with enough mascarpone to stop a charging rhino.
Regional Twist
In Sicily's Catania province, they swap regular coffee for locally-roasted espresso infused with Marsala wine and dust with pistachios instead of cocoa powder, creating a boozy Mediterranean twist.
📝 Ingredients
Shopping List
- coffee (to taste)
- 5 pcs eggs
- ladyfingers (to taste)
- 500 grams mascarpone
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- 5 tablespoons (62 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Separate the egg yolks from the egg whites.
- 2
Add 5 tablespoons of sugar to the egg yolks and mix until pale yellow.
- 3
Add 500 grams of mascarpone and vanilla extract to taste, then mix until smooth.
- 4
Whip the egg whites until stiff peaks form.
- 5
Fold the egg whites into the egg yolk mixture until smooth.
- 6
Add a layer of the mixture to a 9 by 13 pan or two smaller square pans.
- 7
Quickly dunk ladyfingers in coffee and layer them in the pan.
- 8
Repeat the layering process with another layer of ladyfingers and top with the remaining egg and mascarpone mixture.
- 9
Let it rest in the fridge overnight.
- 10
Dust with cocoa powder before serving.
💡 Pro Tips
- ✓Whip egg yolks with sugar for exactly 3-5 minutes until they reach the ribbon stage (mixture falls in ribbons that hold their shape for 3 seconds) to create proper emulsification and prevent grainy texture.technique3-5 minutes
- ✓Use mascarpone at 65-70°F room temperature because cold mascarpone (below 60°F) will cause the mixture to seize and become lumpy when folded with whipped whites.ingredient65-70°F
- ✓Dip ladyfingers in coffee for exactly 1-2 seconds per side - longer soaking creates 40% more moisture absorption, leading to structural collapse and mushy texture.timing1-2 seconds
- ✓Chill assembled tiramisu for minimum 4 hours (preferably 8-12 hours) because mascarpone needs this time to set properly and flavors require 6+ hours to meld through osmotic flavor migration.timing4-12 hours
- ✓Fold egg whites into yolk mixture using a rubber spatula in a J-motion, completing each fold in 3-4 strokes to retain 85% of incorporated air volume.technique85% air retention
Share this recipe
Prep
30
min
Cook
15
min
Serves
8
people
Level
intermediate
Share this recipe
Tiramisu wasn't invented until 1960s Veneto—younger than McDonald's, despite tasting like centuries of Italian tradition.
Tiramisu
Indulge in the ultimate tiramisu experience with this delightful recipe, inspired by the wisdom of two charming Italian grandmothers! With layers of velvety mascarpone, rich espresso-soaked ladyfingers, and a dusting of cocoa powder, this dessert is a true taste of Italy. Get ready to impress your friends and family with this creamy, dreamy treat that’s perfect for any occasion!
The Story
This Venetian showstopper was actually invented in 1960s Friuli by restaurant owner Roberto Linguanotto, who nicked the concept from English trifle but swapped sherry for espresso because Italians refuse to put anything but coffee in their desserts—the name literally means 'pick-me-up' in Italian, which is what happens when you combine three shots worth of caffeine with enough mascarpone to stop a charging rhino.
Regional Twist
In Sicily's Catania province, they swap regular coffee for locally-roasted espresso infused with Marsala wine and dust with pistachios instead of cocoa powder, creating a boozy Mediterranean twist.
📝 Ingredients
Shopping List
- coffee (to taste)
- 5 pcs eggs
- ladyfingers (to taste)
- 500 grams mascarpone
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- 5 tablespoons (62 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Separate the egg yolks from the egg whites.
- 2
Add 5 tablespoons of sugar to the egg yolks and mix until pale yellow.
- 3
Add 500 grams of mascarpone and vanilla extract to taste, then mix until smooth.
- 4
Whip the egg whites until stiff peaks form.
- 5
Fold the egg whites into the egg yolk mixture until smooth.
- 6
Add a layer of the mixture to a 9 by 13 pan or two smaller square pans.
- 7
Quickly dunk ladyfingers in coffee and layer them in the pan.
- 8
Repeat the layering process with another layer of ladyfingers and top with the remaining egg and mascarpone mixture.
- 9
Let it rest in the fridge overnight.
- 10
Dust with cocoa powder before serving.
💡 Pro Tips
- ✓Whip egg yolks with sugar for exactly 3-5 minutes until they reach the ribbon stage (mixture falls in ribbons that hold their shape for 3 seconds) to create proper emulsification and prevent grainy texture.technique3-5 minutes
- ✓Use mascarpone at 65-70°F room temperature because cold mascarpone (below 60°F) will cause the mixture to seize and become lumpy when folded with whipped whites.ingredient65-70°F
- ✓Dip ladyfingers in coffee for exactly 1-2 seconds per side - longer soaking creates 40% more moisture absorption, leading to structural collapse and mushy texture.timing1-2 seconds
- ✓Chill assembled tiramisu for minimum 4 hours (preferably 8-12 hours) because mascarpone needs this time to set properly and flavors require 6+ hours to meld through osmotic flavor migration.timing4-12 hours
- ✓Fold egg whites into yolk mixture using a rubber spatula in a J-motion, completing each fold in 3-4 strokes to retain 85% of incorporated air volume.technique85% air retention