Here is the best recipe for Italian classic Tiramisu. The perfect balance of coffee and sweetness, tiramisù appropriately translates to “pick-me-up.”
The decadent Italian dessert is traditionally made with ladyfingers dipped in espresso, layered with a rich creamy mixture, and finished with a generous sprinkling of cocoa powder.
Culinary legend has it that tiramisù was invented in Treviso, a small city in the romantic region of Veneto (supposedly to caffeinate the Venetian lovers!).
Today, the classic dolce is made across Italy in a variety of ways; many of our colleagues claim that their family’s is the best recipe.
SERVING: Yield 10 servings
- 2 cups mascarpone cheese
- 5 farm-fresh whole eggs
- 5 tablespoons sugar
- 2 cups heavy cream, whipped into stiff peaks
- 4 espresso shots of hot espresso
- 1 (8.8-ounce) package Ladyfinger cookies
- A sprinkling of cocoa powder
- Separate the egg yolks from the whites into two different bowls.
- Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar dissolved.
- Separately, whip the egg whites until stiff peaks form.
- Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
- Pour the coffee into a wide bowl, and quickly dunk each cookie into it.
- Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11-by 7- inch) dish.
- Cover the cookies with half of the mascarpone mixture.
- Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
- Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.