Traditional Italian Tiramisu

Ingredients

• 4eggs
• 200 g (1 cup; or 150–200 g, to taste)sugar
• 500 gmascarpone cheese
• 350 gladyfingers
• 355 ml (1.5 cups)brewed espresso or instant coffee
• to tasteunsweetened cocoa powder

Instructions

1. 1

   Separate the eggs

   Crack each egg and put the white in one bowl and the yolk in another. Repeat with the remaining eggs, keeping the whites aside.

2. 2

   Whisk the yolks

   Add the sugar to the yolks and whisk at medium speed for 3–5 minutes, until the mixture looks light, thick and frothy.

3. 3

   Mix in mascarpone

   Add the mascarpone to the yolk mixture and whisk for 2–3 minutes, until fully combined. Set aside.

4. 4

   Whisk the whites

   Whisk the egg whites until they form stiff peaks.

5. 5

   Fold the filling

   Gently fold a quarter of the whipped egg whites into the yolk mixture. Fold in the rest gradually, then set the filling aside.

6. 6

   Dip the biscuits

   Pour the brewed coffee onto a plate. Dip each ladyfinger into it for 2–3 seconds.

7. 7

   Layer the tiramisu

   Arrange the dipped ladyfingers in a dish and spread half the filling over them, smoothing the surface. Add another layer of dipped ladyfingers, then spread the remaining filling on top.

8. 8

   Chill overnight

   Cover the dish with plastic wrap and refrigerate overnight, or for at least 6 hours.

9. 9

   Dust with cocoa

   Dust the tiramisu with cocoa powder just before serving.

What is traditional Italian tiramisu?

Tiramisu is an Italian chilled dessert built from layers of coffee-soaked savoiardi and a mascarpone-based cream, usually finished with cocoa. Its name is commonly translated as “pick me up”, a fitting nod to the coffee in the layers.

This version uses separated eggs to make the filling airy, while a long chill lets the biscuits soften and the layers settle into a sliceable dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 20g protein, 47g carbs, 23g fat.

The ladyfingers and sugar provide most of the carbohydrates, while mascarpone and egg yolks contribute much of the fat; the eggs and mascarpone also supply protein. Serve a measured slice with fresh fruit or berries to add freshness and balance the rich layers.

The mascarpone filling

Yolks and sugar: Whisking them until thick and pale helps create a smooth base for the mascarpone.

Mascarpone: Mix it into the yolks just until combined. The filling should be creamy rather than overworked.

Egg whites: Stiff peaks add lightness. Fold them in gently so the mixture keeps as much air as possible.

Dip the savoiardi briefly

A quick 2–3-second dip gives the ladyfingers enough coffee flavour while leaving them sturdy enough to layer. Dip each biscuit as you assemble rather than soaking them in advance.

The exact amount of coffee the biscuits take up can vary with their size, so use the recipe’s dipping time as a guide and avoid leaving them submerged.

Build even layers

First layer: Arrange the coffee-dipped biscuits closely in the dish, then spread half the filling over them in an even layer.

Second layer: Repeat with the remaining biscuits and filling. Smoothing the top makes it easier to dust the dessert evenly with cocoa.

Give it time to chill

Refrigerate the covered dish for at least 6 hours, or overnight as the method recommends. This resting time allows the biscuits to soften and the filling to firm up.

Keep the tiramisu chilled until it is ready to serve. Add the cocoa shortly before serving for a fresh, defined finish.

Serving ideas

Serve cold, cut into portions with a clean, sharp knife or spoon. The coffee and cocoa are rich enough that a small cup of espresso alongside works well.

For a contrasting finish, offer fresh berries on the side. Keep additions separate if you want the classic coffee-and-cocoa flavour to remain the focus.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Use a clean, dry bowl for whipping the egg whites.
• Fold the whites in gradually with gentle movements to keep the filling airy.
• Dip the ladyfingers for only 2–3 seconds so they do not become soggy.
• Chill the assembled dessert for at least 6 hours before serving.
• Dust the cocoa over the top just before serving.

Variations

• Stronger coffee: Use a more concentrated brew for a deeper coffee flavour.
• Less sweet: Choose the lower end of the suggested sugar range.
• Extra cocoa: Add a slightly heavier dusting on top just before serving.
• Dish size: Arrange the biscuits to fit your dish, adjusting their placement rather than extending the soak.
• Individual portions: Layer the biscuits and filling in small serving glasses.

Common mistakes to avoid

• Over-soaking biscuits: Keep each dip to 2–3 seconds so the layers hold their shape.
• Soft egg whites: Whisk until stiff peaks form before folding them into the filling.
• Deflating the filling: Fold gently and stop once the whites are incorporated.
• Lumpy mascarpone: Add it to the yolk mixture and whisk until the filling is fully combined.
• Serving too soon: Chill for at least 6 hours so the layers can set.
• Dusting too early: Add the cocoa just before serving for a fresher finish.

How to store

Keep the covered tiramisu refrigerated and serve it cold. Because the filling contains raw eggs, use fresh or pasteurised eggs and follow local food-safety guidance; do not leave the dessert at room temperature for extended periods.

Frequently asked questions