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Desserts

Tiramisù

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30 min
Prep
0 min
Cook

Ingredients

  • 6 large egg yolks
  • 150 g (3/4 cup) caster sugar
  • 500 g (2 cups) mascarpone
  • 300 ml (1 1/4 cups) strong brewed espresso, cooled
  • 2 tbsp coffee liqueur (optional)
  • 36 savoiardi (ladyfinger biscuits)
  • 25 g (1/4 cup) unsweetened cocoa powder, for dusting

Method

  1. Whisk egg yolks and sugar together until pale and thick, either over a bain-marie or using a stabilised raw-egg method.
  2. Fold in the mascarpone until smooth and well combined.
  3. Combine the cooled espresso with coffee liqueur, if using, in a shallow dish.
  4. Quickly dip each savoiardi biscuit into the coffee, not soaking too long, and arrange a layer in the serving dish.
  5. Spread half the mascarpone cream evenly over the biscuits.
  6. Repeat with a second layer of dipped biscuits and remaining cream.
  7. Refrigerate for at least 4 hours, ideally overnight.
  8. Dust generously with cocoa powder just before serving.

Introduction: Meaning 'pick me up,' tiramisù was created in the Veneto region in the 1960s-70s, layering espresso-soaked savoiardi biscuits with a mascarpone cream.

Cultural Background: Meaning 'pick me up,' tiramisù was created in the Veneto region in the 1960s-70s, layering espresso-soaked savoiardi biscuits with a mascarpone cream. It quickly became Italy's most internationally famous dessert, though authentic versions remain far simpler than many restaurant adaptations.

Tips: Dip biscuits quickly — a lingering dip makes the tiramisù too soggy. Chill overnight for the best texture and flavour development.

Variations: Use pasteurised egg products if concerned about raw egg. Vegan version: use a cashew-based mascarpone alternative, aquafaba instead of egg yolks, and vegan ladyfingers.

Storage: Refrigerate covered up to 3 days; not suitable for freezing due to texture changes.

Reheating: Not applicable; served chilled.

Nutrition: Per serving: approx. 420 kcal, 7 g protein, 28 g fat, 34 g carbohydrate, 24 g sugar.

FAQs:

Q: Is it safe to eat with raw eggs?

A: Use very fresh, good-quality eggs, or substitute a cooked custard base or pasteurised egg product if concerned.

Q: Can I make it alcohol-free?

A: Yes — simply omit the coffee liqueur; the espresso alone provides plenty of flavour.

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