Classic Italian Tiramisù Recipe

The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.

If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.

Happy Tiramisu’ day everybody!

Classic Italian Tiramisù



Preparation Time: 20 minCooking Time:
20 min
Classic Italian Tiramisù


  • 250 g (1 cup and 2 tbsp) mascarpone cheese
  • 3 eggs, separated
  • 60 g (1/4 cup and 1 tsp) sugar
  • 200 g (7 oz) savoiardi or lady fingers “biscuit tiramisù’”
  • 200 ml cold espresso coffee or strong coffee
  • 4-5 tsp sugar for the espresso coffee
  • 2 tbsp unsweetened cocoa powder


  • In a bowl add the sugar to the egg yolks. Beat well until the mixture is light and creamy. Add the mascarpone, a spoon at a time, and beat well.
  • With clean utensils, beat the egg whites until stiff.
  • Add the whipped egg whites into the mascarpone mixture very carefully.
  • Melt the sugar in the hot espresso, pour it into a soup – dish and let it cool.
  • Quickly dip each lady finger in the espresso, one at a time. Line the bottom of a square form (approximately 20 cm square), with a layer of espresso-soaked lady fingers, top with 1/2 of the mascarpone mixture. Repeat with another lady finger layer, then finally the remaining mascarpone.
  • Chill in the fridge for about 4 hours,  dust of cocoa powder and then serve!

Tips: 1) use pasteurized eggs. 2) if you want to decorate the dessert as shown in the picture, whip a glass of heavy cream and mix it with 1 or 2 tbsp of the mascarpone mixture.

Classic Italian Tiramisù

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