Creamy, velvety and well-structured, this Tiramisu has all the character of the Italian classic. Rich mascarpone cream meets bold coffee and bitter cocoa, while the defined layers and soft texture allow each serving to hold its shape.
Prepare about 240 ml of strong coffee using a moka pot or espresso machine, pour it into a wide, shallow bowl and let it cool completely. Do not add sugar or alcohol; the coffee will be used as is for dipping the ladyfingers.
Using the coffee cold prevents the biscuits from softening too quickly and avoids affecting the consistency of the mascarpone cream during assembly.
Place 4 egg yolks in a large bowl. Add 120 g granulated sugar and beat with an electric mixer for several minutes, until the mixture becomes pale, thick and creamy.
Continue beating until the sugar is well incorporated and the mixture has visibly increased in volume.
Add 400 g mascarpone to the egg yolk and sugar mixture. Mix briefly on low speed, just long enough to incorporate the mascarpone and obtain a smooth, thick and even cream.
Avoid mixing the mascarpone longer than necessary. Once the cream reaches the right consistency, stop mixing to help it remain stable.
Spread a thin layer of mascarpone cream over the bottom of a 20 × 20 cm (8 × 8 inch) square dish, with sides at least 5–6 cm (2–2½ inches) high.
Quickly dip half of the ladyfingers in the cold coffee, wetting both sides without leaving them submerged. Arrange them snugly next to one another, all facing the same direction, until the bottom of the dish is covered.
The coffee should penetrate the surface without saturating the biscuits. During the long refrigerator rest, the moisture will continue to spread through the ladyfingers.
Cover the first layer of ladyfingers with about half of the mascarpone cream, spreading it evenly.
Quickly dip the remaining ladyfingers in the coffee and arrange them over the cream perpendicular to the first layer. Arranging the second layer crosswise adds stability and helps create clean, neat slices when serving.
Spread all the remaining mascarpone cream over the top and gently level the surface with a spatula.
Cover the dish and refrigerate for at least 10 hours. During this time, the cream firms up, moisture spreads through the ladyfingers and the two layers become more stable. You can easily prepare the Tiramisu the day before and refrigerate it overnight.
Take the Tiramisu out of the refrigerator shortly before serving and sift an even layer of unsweetened cocoa powder over the surface.
Adding the cocoa just before serving helps keep it dry and clearly visible over the cream. Slice the Tiramisu while still cold and serve directly from the dish.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The traditional preparation uses raw egg yolks. To reduce the risk associated with consuming raw eggs, you can use pasteurized egg yolks; for these quantities, use about 80 g pasteurized egg yolk. This is particularly recommended when serving Tiramisu to young children, pregnant women, older adults, or people with weakened immune systems.
Once the mascarpone has been added, mix it only until the cream is smooth and uniform. Mixing it longer than necessary can affect its consistency.
Give the ladyfingers only a quick dip in the coffee. They will continue absorbing moisture during the 10-hour rest, so there is no need to soak them completely during assembly. Too much coffee at this stage can make it harder to achieve clean, defined layers.
Prepare the coffee ahead of time and use it only once it has cooled completely. A moka pot gives the concentrated coffee traditionally used for this recipe, but strong espresso works well too if you don't have one. No sugar or alcohol is added, allowing the coffee to provide a clean contrast to the rich mascarpone cream.
Tiramisu needs at least 10 hours in the refrigerator. During this time, the cream firms up and moisture spreads evenly through the ladyfingers. Making the dessert the night before is an easy way to give it the full resting time.
Sift the unsweetened cocoa powder over the Tiramisu shortly before serving. This keeps the cocoa dry and even on the surface instead of allowing it to absorb moisture during the long refrigerator rest.
The traditional presentation associated with Le Beccherie is round. To recreate it, place a 20–22 cm (8–9 inch) pastry ring directly on a serving plate and assemble the Tiramisu inside it, building the two layers of ladyfingers and mascarpone cream. After the refrigerator rest, carefully lift the ring straight up, then finish the surface with unsweetened cocoa powder.
For an easier home preparation, use a 20 × 20 cm (8 × 8 inch) square dish, with sides at least 5–6 cm (2–2½ inches) high. The 8 × 8 inch square dish is a convenient and widely available size.
Keep the Tiramisu covered in the refrigerator and consume it within 2 days, keeping it properly chilled at all times.
Behind traditional Tiramisu lies a much more recent—and debated—history than you might imagine. Treviso and Le Beccherie played a central role in the spread of the modern recipe, while documents discovered in Friuli-Venezia Giulia have added new pieces to the story of its origins.
Read the full story of Tiramisu, its origins and the myths surrounding this Italian classic.