Tiramisu was invented in 1969 at Le Beccherie restaurant in Treviso—not ancient Rome like everyone thinks.
Authentic Tiramisu from Grandma
Indulge in the rich, velvety layers of Grandma's Authentic Tiramisu, a dessert that brings a touch of Italy right to your table! With luscious mascarpone cheese, bold espresso-soaked ladyfingers, and a dusting of cocoa, this classic treat is sure to impress. Dive into the creamy goodness and let every bite transport you to dessert paradise!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 80g yema pasteurizada (2.82 oz)can use raw yolks heated to 65°C
- 500g queso mascarpone (17.6 oz)
🫙Pantry Staples(2)
- Cacao puro en polvo
- 120g de azúcar o eritritol (0.6 cup)
📦Other(2)
- 120ml de café expresso (4.06 fl oz)
- Bizcocho de soletilla
👨🍳 Instructions
- 1
Start by beating 80 grams of pasteurized egg yolk with 120 grams of sugar until it whitens.
- 2
Add 500 grams of mascarpone cheese and continue beating until you reach the right consistency.
- 3
Prepare a long coffee and start assembling the tiramisu.
- 4
Soak the ladyfingers and make the first layer.
- 5
Spread the cream, add another layer of ladyfingers, and finish with more cream.
- 6
Refrigerate for about 4 hours, preferably overnight.
- 7
Before serving, sprinkle with pure cocoa powder.
💡 Pro Tips
- ✓Beat egg yolks and sugar for exactly 8-10 minutes until the mixture reaches the ribbon stage (forms thick ribbons that hold for 3 seconds when lifted) because this creates the stable sabayon base that prevents the mascarpone from curdling.technique8-10 minutes
- ✓Use mascarpone at exactly 65-68°F (room temperature for 30-45 minutes) because cold mascarpone will seize and create lumps when combined with the warm sabayon mixture.ingredient65-68°F
- ✓Dip ladyfingers in coffee for exactly 1-2 seconds per side because longer soaking creates 40% more moisture absorption, leading to a soggy bottom layer that loses structural integrity.timing1-2 seconds
- ✓Refrigerate for minimum 6 hours because the mascarpone mixture needs this time to set to 80% firmness while ladyfingers reach optimal moisture equilibrium with the cream.timing6 hours minimum
- ✓Use a fine-mesh sieve to dust cocoa powder because it creates uniform 0.5mm particle distribution that won't clump with moisture and maintains visual appeal for 24+ hours.equipment0.5mm particles
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tiramisu was invented in 1969 at Le Beccherie restaurant in Treviso—not ancient Rome like everyone thinks.
Authentic Tiramisu from Grandma
Indulge in the rich, velvety layers of Grandma's Authentic Tiramisu, a dessert that brings a touch of Italy right to your table! With luscious mascarpone cheese, bold espresso-soaked ladyfingers, and a dusting of cocoa, this classic treat is sure to impress. Dive into the creamy goodness and let every bite transport you to dessert paradise!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 80g yema pasteurizada (2.82 oz)can use raw yolks heated to 65°C
- 500g queso mascarpone (17.6 oz)
🫙Pantry Staples(2)
- Cacao puro en polvo
- 120g de azúcar o eritritol (0.6 cup)
📦Other(2)
- 120ml de café expresso (4.06 fl oz)
- Bizcocho de soletilla
👨🍳 Instructions
- 1
Start by beating 80 grams of pasteurized egg yolk with 120 grams of sugar until it whitens.
- 2
Add 500 grams of mascarpone cheese and continue beating until you reach the right consistency.
- 3
Prepare a long coffee and start assembling the tiramisu.
- 4
Soak the ladyfingers and make the first layer.
- 5
Spread the cream, add another layer of ladyfingers, and finish with more cream.
- 6
Refrigerate for about 4 hours, preferably overnight.
- 7
Before serving, sprinkle with pure cocoa powder.
💡 Pro Tips
- ✓Beat egg yolks and sugar for exactly 8-10 minutes until the mixture reaches the ribbon stage (forms thick ribbons that hold for 3 seconds when lifted) because this creates the stable sabayon base that prevents the mascarpone from curdling.technique8-10 minutes
- ✓Use mascarpone at exactly 65-68°F (room temperature for 30-45 minutes) because cold mascarpone will seize and create lumps when combined with the warm sabayon mixture.ingredient65-68°F
- ✓Dip ladyfingers in coffee for exactly 1-2 seconds per side because longer soaking creates 40% more moisture absorption, leading to a soggy bottom layer that loses structural integrity.timing1-2 seconds
- ✓Refrigerate for minimum 6 hours because the mascarpone mixture needs this time to set to 80% firmness while ladyfingers reach optimal moisture equilibrium with the cream.timing6 hours minimum
- ✓Use a fine-mesh sieve to dust cocoa powder because it creates uniform 0.5mm particle distribution that won't clump with moisture and maintains visual appeal for 24+ hours.equipment0.5mm particles