Tiramisù Classico
The real northern Italian tiramisù: espresso-soaked savoiardi layered with a mascarpone and egg cream, dusted with cocoa, no coffee liqueur required.
- prep
- 30 min
- cook
- 0 min
- total
- 30 min
- serves
- 8
- level
- medium
Tiramisù is built from three things done properly: savoiardi (ladyfinger biscuits) quickly dipped in strong, cooled espresso so they soften without turning to mush, a cream of egg yolks whisked with sugar and folded through mascarpone, and whipped egg whites folded in at the end for lift. Cocoa powder is dusted over the top, never mixed in.
Using raw eggs is traditional; if that is a concern, gently warming the yolks and sugar over a bain-marie to just below a simmer while whisking pasteurizes them without scrambling.
Tiramisù Classico is one of the twenty most famous Italian foods.
method
Whisk the egg yolks with half the sugar until pale and thick. Whisk in the mascarpone until smooth.
Whip the egg whites to soft peaks, adding the remaining sugar gradually until glossy.
Fold the whipped whites gently into the mascarpone mixture in two additions, keeping as much air in as possible.
Stir the rum or Marsala into the cooled espresso if using.
Dip each savoiardo in the coffee for no more than a second per side, just enough to soften without soaking through, and lay them in a single layer in a dish.
Spread half the mascarpone cream over the biscuits. Repeat with a second layer of dipped biscuits and the remaining cream.
Cover and refrigerate for at least 4 hours, ideally overnight.
Dust generously with cocoa powder just before serving.
chef's tips
- A quick dip, not a soak: savoiardi left in coffee too long turn to paste.
- Folding, not stirring, keeps the egg whites from deflating the cream.
- It genuinely improves overnight; do not rush the chilling time.