Tiramisù

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes (plus 6 hours chilling time)

Servings: 8

Origin

• Region: Veneto (Treviso)

• Historical Context: Invented in the late 1960s at the restaurant Le Beccherie in Treviso. The name literally translates to "pick-me-up," a nod to the high-energy combination of strong espresso, sugar, and egg yolks.

Description

A legendary no-bake dessert featuring layers of airy ladyfinger biscuits (savoiardi) quickly soaked in intense espresso, blanketed by a velvety, rich cream made of whipped mascarpone cheese, eggs, and sugar, finished with a heavy dusting of bitter cocoa powder.

Presentation

Assembled in a large glass or ceramic dish, chilled thoroughly, and cut into clean square slices. Often served with a glass of dark vin santo or a small cup of espresso.

Ingredients

• 400g mascarpone cheese, room temperature

• 4 large fresh eggs (separated into yolks and whites)

• 100g granulated sugar

• 300ml strong brewed espresso, cooled

• 24-30 Italian savoiardi (ladyfinger) biscuits

• 2 tbsp unsweetened dark cocoa powder (for dusting)

• Optional: 2 tbsp dark rum or Marsala wine added to the coffee

Step-by-Step Directions

1. Whip Yolks: In a large bowl, beat the egg yolks and granulated sugar together using an electric mixer for about 5 minutes until pale yellow, thick, and creamy.

2. Add Cheese: Fold the room-temperature mascarpone cheese gently into the egg yolk mixture using a rubber spatula until completely smooth and free of lumps.

3. Whip Whites: In a separate, squeaky-clean bowl, whip the egg whites until they form stiff, glossy peaks. Gently fold the whipped whites into the mascarpone cream in three small batches to keep the mixture light and aerated.

4. Dip Biscuits: Pour the cooled espresso into a shallow bowl. Dip each ladyfinger into the coffee for exactly 1–2 seconds per side—they should absorb the liquid but remain structurally firm.

5. Layer: Arrange the dipped ladyfingers in a tight, single layer at the bottom of an 8x11-inch dish. Spread half of the mascarpone cream evenly over the biscuits. Repeat with a second layer of dipped ladyfingers and the remaining cream.

6. Chill and Finish: Cover the dish and refrigerate for a minimum of 6 hours (ideally overnight). Right before serving, sift a thick layer of unsweetened cocoa powder over the top.

Optional Variations

• Tiramisù al Limoncello: A vibrant summer variation where the espresso is completely replaced with a sweet lemon syrup and limoncello liqueur, and the cocoa topping is swapped for fresh lemon zest.

Cooking Tips

• Do not over-soak the ladyfingers. They behave like sponges; if they sit in the espresso for more than a couple of seconds, they will collapse into a soggy, watery mess at the bottom of your serving dish.

Nutrition Facts

• Calories: 380 kcal

• Carbohydrates: 32g

• Protein: 6g

• Fat: 25g

• Sodium: 95mg