Authentic Tiramisu

Authentic Tiramisu

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Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 210 mins

Servings: 12


  • 350 ml strong coffee espresso
  • 4 raw eggs
  • 100 gr (0.5 cups) granulated sugar
  • 500 gr mascarpone cream cheese
  • 300 gr ladyfingers cookies
  • 2 tablespoons (2 tablespoons) Marsala wine or dark Rum optional
  • 30 gr (6 tbsp) cocoa powder unsweetened cocoa powder is preferred

Equipment :

  • 1 oven-safe dish, approximately 8" x 8"


  1. Preparation:

    • Remove the mascarpone cheese and raw eggs from the refrigerator. Let them sit at room temperature for about 10 minutes.
    • Note: For an authentic texture and flavor, use mascarpone cheese instead of whipped or heavy cream.
  2. Coffee Mixture:

    • Brew the espresso coffee. Once ready, pour it into a shallow bowl or another bowl large enough for dipping ladyfingers.
    • For an added touch, mix in marsala or rum if desired. If preparing for children or avoiding alcohol, simply skip this step—the tiramisu will still taste delightful!
  3. Egg Yolk Mixture:

    • Separate the egg yolks from the whites, placing the yolks in a medium-large mixing bowl.
    • Add sugar to the yolks and whip them using a kitchen mixer or electric hand mixer until creamy.
    • Gently blend in the mascarpone cheese until the mixture is smooth.
  4. Egg White Mixture:

    • In a separate bowl, whip the egg whites until they form stiff peaks.
    • Gradually fold the whipped egg whites into the egg yolk mixture, turning your bowl occasionally to ensure even incorporation. The final mixture should be light and airy.
  5. Layering:

    • Begin with a layer of the creamy mixture at the bottom of your baking dish.
    • Quickly dip the ladyfingers in the coffee mixture, ensuring they don’t get overly soaked. Arrange them atop the cream layer without overlapping.
    • Spread another layer of the cream mixture over the cookies, and repeat the process, finishing with a cream layer on top.
  6. Refrigerate:

    • Allow the tiramisu to set by placing it in the refrigerator for a minimum of 3 hours.
  7. Serving:

    • Prior to serving, dust the top with cocoa powder using a fine strainer.

Tips & Tricks 💡🗒️

  1. Store the tiramisu in the refrigerator, covered with plastic wrap, for up to four days.
  2. If you can’t find mascarpone cheese, substituting with whipping cream or double cream can work, although it won’t be as authentic.
  3. Espresso, which is a concentrated black coffee, is traditionally used in this recipe.
  4. If you wish to freeze the tiramisu, ensure you’re using a full-fat mascarpone mixture. Wrap the dessert in plastic wrap, followed by a layer of foil. You can freeze it for up to three months.