Classic Tiramisu
Tiramisù, from “tirami su” — “pick me up”
Italy’s most loved dessert — silky, balanced, and never too sweet. Our version is the one we teach in class: moka coffee-soaked savoiardi layered with whipped mascarpone and a generous dusting of cocoa.
It should be creamy but sliceable, rich but not heavy, and properly chilled so the coffee, mascarpone, biscuits, and cocoa settle into one balanced dessert.
Equipment
- 2 mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Serving dish or loaf tin
- Fine sieve, for cocoa
Ingredients
- Mascarpone: 750g
- Eggs: 5 medium, 260g total, very fresh — separated
- Sugar: 120g
- Savoiardi/ladyfingers: 250g
- Coffee: 300g moka coffee, sweetened to taste
- Cocoa powder: unsweetened, for dusting
Coffee must be cool before dipping the biscuits. Fold the egg whites in gently — the cream should feel light, not loose.
Method
Make the coffee
Brew a moka pot, sweeten to taste, and let it cool completely.
Whisk the yolks and sugar
Whisk the yolks with the sugar until pale and thick. Add the mascarpone and mix gently until smooth.
Whisk the whites
In a clean bowl, whisk the egg whites to stiff peaks. Fold them into the mascarpone mixture with a spatula.
Assemble
Briefly dip each savoiardo in the cooled coffee, about 1 second per side. Arrange a layer in your dish, spread over half the cream, then repeat.
Finish
Smooth the top and dust generously with unsweetened cocoa through a fine sieve.
Chill
Cover and refrigerate for at least 12 hours. 24 hours is best for a sliceable, silky set.
To serve
Serve cold from the fridge. The texture should be creamy yet sliceable — never runny or heavy. Add a final dusting of cocoa before serving if needed.
What good tiramisu feels like
The cream
Light, smooth, and softly structured. It should not feel runny or overly whipped.
The biscuits
Briefly dipped, not soaked. They should absorb the coffee as the dessert rests.
After chilling
Creamy, silky, and sliceable, with the layers holding together when served.
The flavour
Balanced between coffee, cocoa, mascarpone, and sweetness — rich, but not too sweet.
Common mistakes
- Dipping the savoiardi for too long, which can make the tiramisu watery
- Using hot coffee, which can soften the biscuits too quickly
- Overmixing the mascarpone cream after adding the egg whites
- Not chilling the tiramisu long enough before serving
Allergens
Allergens: eggs, milk from mascarpone, and gluten from savoiardi.