Tiramisu

The most popular dessert in Italy

Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. It´s one of the most loved, imitated, and admired desserts in Italian cuisine. A true indulgence, there are many variations, like strawberry tiramisu, perfect for summer, or pistachio tiramisu, for a surprising and delightful twist.

In short, there’s a version of tiramisu for everyone, but the classic recipe I’m about to walk you through is the queen of them all. It sticks to just a few key ingredients: mascarpone, eggs, ladyfingers, and coffee. You can also make this traditional tiramisu in a large dish or serve it in small individual portions—the choice is yours!

• 300 g of Savoiardi (Ladyfingers) — about 30 cookies
• 500 g mascarpone cheese
• 4 medium eggs
• 100 g granulated sugar
• 300 ml espresso coffee
• Unsweetened cocoa powder

Instructions:

Brew the espresso coffee and let it cool to room temperature. Separate the egg yolks from the whites. In a large bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy. Add the mascarpone cheese to the egg yolk mixture and gently fold it in until smooth and well combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate them.

Dip each ladyfinger into the cooled espresso coffee for about 1-2 seconds, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of your serving dish. Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine sieve. Serve chilled and enjoy!