Tiramisu – Original and Best Recipe
If you’ve ever dreamt of experiencing that first spoonful of dessert bliss in a cozy Italian trattoria, the Tiramisu – Original and Best is your passport to pure happiness. Born in Treviso, Italy, this classic tiramisu recipe brings every creamy, coffee-soaked, cocoa-dusted layer straight from its birthplace to your kitchen. With delicate ladyfingers, pillowy mascarpone, and a gentle buzz of espresso, you’re not just making dessert—you’re carrying on a delicious tradition that’s meant to be shared, savored, and remembered.
Ingredients You’ll Need
Just a handful of iconic ingredients are all you need to create Tiramisu – Original and Best. Each one plays a vital role: the espresso delivers bold character, the mascarpone brings dreamy richness, and those feather-light ladyfingers soak up every drop of deliciousness. Let’s break down why you’ll want to choose them with care:
- Espresso Coffee (¾ cup): Freshly brewed espresso is the backbone of tiramisu, infusing each bite with deep, aromatic notes—don’t skimp on the quality here.
- Sugar (2 Tbsp + ½ cup): Sugar sweetens both your coffee and mascarpone layers, blending bitter and creamy flavors to perfection.
- Water (¼ cup): A splash of water in your espresso helps mellow the intensity so your tiramisu never tastes harsh.
- Egg Yolks (3): Yolks deliver the signature silkiness of the filling; choose the freshest eggs you can find for the richest flavor.
- Mascarpone (1 ¼ cups): This Italian cheese is the star of the show, creating the ultra-creamy texture we all crave—don’t substitute!
- Ladyfingers (18, Matilde Vicenzi recommended): Authentic Savoiardi biscuits soak up espresso without falling apart; Matilde Vicenzi offers the perfect balance of structure and tenderness.
- Cocoa Powder (1 Tbsp, good quality like Perugina): Dusting the top with fine cocoa powder gives tiramisu its elegant, bittersweet finish.
How to Make Tiramisu – Original and Best
Step 1: Gather Your Tools and Prep the Dish
Before you get swept away by creamy mascarpone clouds, set up your workspace. You’ll need a platter or large plate (sized for two neat layers of ladyfingers) and a candy thermometer to get that mascarpone filling just right. This is what makes the difference between a good tiramisu and the Tiramisu – Original and Best.
Step 2: Brew and Flavor Your Coffee
Brew a full-bodied cup of espresso or very strong coffee. While it’s still hot, stir in 2 tablespoons of sugar, then add enough water to reach about 8 ounces (237 ml). The key is balance—aim for a gentle coffee kick that’s neither overpowering nor lost in sweetness. Let the mixture cool while you prep the filling.
Step 3: Create the Egg and Sugar Base
Set up a double boiler by placing a heatproof glass bowl over a pan of gently simmering water—make sure the bowl doesn’t touch the water. Off the heat, vigorously whisk the egg yolks and ½ cup sugar together for a few minutes until creamy. Move the bowl over the hot water, whisking constantly until the mixture reaches 150 degrees F (65 C) on your candy thermometer—about 2 minutes. This cooks the eggs safely while maintaining a luscious texture. Remove and cool, stirring occasionally to keep the surface smooth.
Step 4: Combine Mascarpone and Egg Mixture
Once the egg and sugar mixture has cooled slightly, add in the mascarpone cheese. Gently fold everything together until completely combined and velvety. Take your time here; overmixing can break the cream’s delicate structure, and that would be a crime in the world of tiramisu!
Step 5: Dip Ladyfingers and Assemble the First Layer
Pour the cooled espresso mixture into a shallow bowl. Working quickly, dip each ladyfinger just once on each side—about one second per dip is enough. Lay them side by side in your prepared dish, fitting about 9 per layer (don’t crowd them or they’ll fall apart).
Step 6: Add the First Layer of Cream
Spread half of your mascarpone mixture evenly over the coffee-soaked ladyfingers, using a spatula to create a swoon-worthy, cloud-like layer. This is where every bite begins to take on those iconic alternating flavors and textures.
Step 7: Repeat for the Second Layer
Repeat the dunking process with another 9 ladyfingers, gently nestling them atop the mascarpone. Finish with the rest of the filling, smoothing the surface for that final “wow” factor.
Step 8: Chill and Cocoa Finish
Wrap the tiramisu tightly in cling film and chill for at least 4 hours—overnight is truly best. Just before serving, generously dust the top with a fine layer of high-quality cocoa powder (a sieve works wonders for this step). This final touch turns a humble dessert into the legendary Tiramisu – Original and Best.
Step 9: Slice and Serve
Using a clean, sharp knife (wipe between cuts for pristine edges), slice your tiramisu into even squares. Use a metal spatula to slide each piece out, keeping those beautiful layers intact. Get ready for the chorus of “oohs” at the table!
How to Serve Tiramisu – Original and Best
Garnishes
While classic tiramisu shines with just a cocoa dusting, a few extras can make your presentation sing. Add chocolate curls, crushed espresso beans, or a few coffee-soaked cherries on top for an extra pop. Always opt for subtlety so you let Tiramisu – Original and Best steal the show.
Side Dishes
Serve your tiramisu after a traditional Italian meal with an espresso, cappuccino, or a sweet Vin Santo wine. A plate of fresh berries or a scoop of vanilla gelato alongside can add a refreshing contrast to the creamy richness of each bite.
Creative Ways to Present
If you want to wow your guests, try assembling mini tiramisus in small glasses or jars for individual servings. Or, make a “tiramisu trifle” in a large clear bowl to showcase every decadent layer. No matter how you serve it, Tiramisu – Original and Best is guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, cover the dish tightly with plastic wrap and keep it in the refrigerator. The flavors deepen beautifully overnight, making tomorrow’s dessert just as delightful—if not more!
Freezing
Tiramisu – Original and Best freezes well: just wrap individual portions tightly or freeze as a whole in a lidded container for up to one month. Thaw overnight in the refrigerator; it’ll keep its lovely layers without losing texture.
Reheating
No need to reheat—this is a dessert best served cold. Chilling gives tiramisu its signature texture and melds all those luscious flavors, so simply slice and savor straight from the fridge.
FAQs
Can I make tiramisu without raw eggs?
Absolutely! In this version, the egg yolks are gently cooked over a double boiler for safety and classic texture. If you prefer, you can try pasteurized eggs or an eggless substitute, but nothing beats the authentic richness you get with this method.
What if I can’t find Italian ladyfingers?
If Savoiardi aren’t available, choose the driest, crispest ladyfingers you can find, or bake your own for extra flair. Soft ladyfingers won’t hold up to dunking—they’ll fall apart, so stick with crunchy ones whenever possible.
Can I use regular coffee instead of espresso?
Yes, just make it extra strong to mimic the deep flavor of espresso. The backbone of Tiramisu – Original and Best is a pronounced coffee flavor, so weak or watery coffee won’t do your dessert justice.
How long does tiramisu need to set?
Ideally, refrigerate tiramisu for at least four hours, but overnight is best for flavor and structural integrity—especially if you want those perfect, clean slices.
Is it safe for kids to eat tiramisu?
Because this dessert contains coffee and cooked eggs, it should be served in moderation to children. You can use decaf coffee if desired, and always ensure the eggs reach the recommended temperature in step three for food safety.
Final Thoughts
Now that you know every step (and every secret!) behind the Tiramisu – Original and Best, there’s no reason not to treat yourself and your loved ones to a little taste of northern Italy. It’s cozy, classic, and sure to win over every dessert lover at your table. Give it a try—you’ll understand why it’s an icon from the very first bite!
Print
Tiramisu – Original and Best Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the original and best Tiramisu recipe, hailing from its birthplace in Treviso, Italy. This classic dessert features layers of espresso-soaked ladyfingers and creamy mascarpone, finished with a dusting of rich cocoa.
Ingredients
For the Coffee Mixture:
- ¾ cup espresso
- 2 tablespoons sugar
- ¼ cup water
For the Cream Filling:
- 3 egg yolks
- ½ cup sugar
- 1 ¼ cups mascarpone
For Assembling:
- 18 ladyfingers (Matilde Vicenzi recommended)
- 1 tablespoon good quality cocoa powder (like Perugina)
Instructions
- Prepare the Coffee Mixture: Make espresso coffee and mix with sugar and water. Set aside.
- Prepare the Cream Filling: Beat egg yolks and sugar over a double boiler until thick. Allow to cool, then add mascarpone and mix.
- Assemble the Tiramisu: Dip ladyfingers in the coffee mixture and layer in a dish with the cream filling. Repeat layers, then refrigerate for at least 4 hours or overnight.
- Serve: Dust with cocoa powder before slicing and serving.
Notes
- Use high-quality ingredients for the best flavor.
- Allow the tiramisu to chill for optimal taste and texture.
- Ensure the espresso is not too hot when dipping the ladyfingers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Tiramisu, Italian dessert, mascarpone, ladyfingers, cocoa powder
