🇮🇹 Italian⏱️ 30 min + 6hrs chill👥 8 servings🎓 Medium
Tiramisu: The Definitive Version
No shortcuts. No cream. Just egg yolks, mascarpone, strong espresso, and the patience to let it set properly overnight. The texture should be silky, not mousse-like. The coffee should hit first.
Ingredients
6 egg yolks
120g caster sugar
500g mascarpone (cold)
300ml strong espresso (cooled)
30ml dark rum or Marsala (optional)
200g Savoiardi (ladyfinger biscuits)
Good quality cocoa powder for dusting
Method
Whisk egg yolks and sugar until pale, thick, and ribbon-like, about 5 minutes.
Fold mascarpone into yolk mixture gently. Don't beat. You want it smooth, not airy.
Mix espresso and alcohol. Dip each ladyfinger briefly-1 second per side. They should be soaked but not falling apart.
Layer soaked biscuits in a dish. Cover with half the mascarpone cream. Repeat.
Dust generously with cocoa. Refrigerate at least 6 hours, overnight is better.
Notes
The recipe uses raw egg yolks. Use the freshest eggs you can. The alcohol is optional but it tempers the sweetness. Don't skip the overnight rest, the texture is completely different after 6 hours vs 2. Dust the cocoa only right before serving so it doesn't get wet.
A Short History
Tiramisu is a genuinely recent dish by Italian standards, generally traced to the Veneto region in the 1960s-70s, making it far younger than pasta dishes with centuries of documented history. Its name means "pick me up" or "cheer me up," a reference to the caffeine and sugar, and despite its short history it's become one of Italy's most recognized desserts internationally, to the point that many assume it's far older than it actually is.
Nutrition (per serving)
485
Calories
7g
Protein
33g
Fat
40g
Carbs
Estimated from standard ingredient nutrition data for this recipe as written, serves 8. This is a full-fat, no-shortcuts version, mostly from the mascarpone, real tiramisu is a rich dessert, not a light one.
