Classic Tiramisu
The original: savoiardi soaked in espresso and Marsala, layered between clouds of mascarpone custard, dusted with the finest cocoa. Timeless.
🛒 Ingredients
- 24 savoiardi ladyfingers
- 6 egg yolks
- 120g caster sugar
- 500g mascarpone, at room temperature
- 300ml heavy cream, cold
- 250ml strong espresso, cooled
- 3 tbsp Marsala wine or dark rum
- 3 tbsp finest quality cocoa powder
👨🍳 Method
- 1
Whisk egg yolks and sugar in a heatproof bowl over simmering water until thick, pale, and tripled in volume.
- 2
Let custard cool 10 minutes. Fold in mascarpone until smooth.
- 3
Whip cream to soft peaks. Fold gently into mascarpone mixture in two additions.
- 4
Combine cooled espresso and Marsala in a shallow dish.
- 5
Quickly dip ladyfingers and arrange in a single layer in a 30x20cm dish.
- 6
Spread half the cream over the biscuit layer.
- 7
Repeat with remaining biscuits and cream.
- 8
Cover and chill at least 6 hours, ideally overnight.
- 9
Dust generously with cocoa through a sieve just before serving.
💡 Chef's Tips
- →The zabaglione (egg yolk custard) over heat is the key to food-safe raw eggs.
- →Do not let tiramisu sit out — serve chilled.
- →Dust the cocoa at the last moment so it stays dry and doesn't absorb into the cream.
More Italian Recipes
Truffle Mushroom Pasta
Silky tagliatelle with wild mushrooms, black truffle, aged parmesan, and a touch of cream. Pure Italian luxury.
Cacio e Pepe
Rome's most iconic pasta: just spaghetti, aged Pecorino Romano, and cracked black pepper, transformed into a creamy, peppery masterpiece with zero cream.
Osso Buco alla Milanese
Braised veal shanks in white wine with a bright gremolata finish, served over saffron risotto. A Milanese masterpiece worth every minute.