Tiramisu is one of Italy’s most beloved desserts, made with delicate layers of Savoiardi biscuits soaked in coffee, layered with a rich and creamy mascarpone filling.

The word “Tiramisù” literally means “pick me up” — a fitting name for a dessert that combines the energy of coffee with the indulgence of mascarpone cream.

This authentic Tiramisu recipe comes from  Treviso  in the Veneto region of Northern Italy, where this iconic Italian dessert was first created.

Serves: 6-7 | Preparation time: 40 mins + Resting time 2 hours in the fridge

Ingredients

  • 500 g mascarpone cheese

  • 150 ml freshly brewed coffee, preferably made with a moka pot

  • 45 ml Marsala wine, rum or cognac

  • 20–25 Savoiardi biscuits (ladyfingers)

  • 4 fresh eggs, organic if possible

  • 5 tbsp sugar

  • Unsweetened cocoa powder, to taste

  • A pinch of salt

Is Marsala Wine Traditional in Tiramisu?

Marsala wine is a traditional addition to some versions of Italian tiramisu, but it is not essential to the classic recipe.

Depending on the recipe and family tradition, tiramisu can be made with Marsala, rum or cognac, while other versions contain no alcohol at all.

If you want to add alcohol, Marsala is a particularly traditional choice and pairs beautifully with the coffee and mascarpone.

Method

1. Prepare the mascarpone cream

Separate the egg yolks from the egg whites.

In a large bowl, whisk the egg yolks with the sugar until the mixture becomes light, pale and frothy.

Add the mascarpone gradually, whisking until you have a smooth, creamy mixture with no lumps.

2. Whip the egg whites

In a separate, clean bowl, add a pinch of salt to the egg whites.

Beat until they form stiff peaks.

Gently fold the whipped egg whites into the mascarpone mixture, adding them one spoonful at a time. Use a spatula and fold from the bottom upwards to keep the cream light and airy.

3. Prepare the coffee

Prepare strong Italian coffee using a moka pot. Avoid instant coffee if possible, as freshly brewed coffee gives the tiramisu a much richer flavour.

Do not add sugar.

If using alcohol, stir the Marsala wine or cognac into the coffee for extra aroma.

Allow the coffee to cool completely before dipping the biscuits. Hot coffee can make the Savoiardi too soft and soggy.

4. Dip the Savoiardi

Dip each Savoiardi biscuit quickly into the cooled coffee, about 1–2 seconds per side.

The biscuits should absorb enough coffee to become soft while still keeping their shape.

5. Assemble the tiramisu

Arrange a layer of coffee-soaked Savoiardi biscuits in your serving dish.

Spread a generous layer of mascarpone cream over the biscuits.

Repeat the layers, alternating between Savoiardi and mascarpone cream, until all the ingredients have been used.

Finish with a smooth layer of mascarpone cream on top.

6. Chill and serve

Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours.

For the best texture and flavour, you can also let it rest for longer.

Just before serving, generously dust the top with unsweetened cocoa powder.

Tip: Don’t add the cocoa powder too early. It will absorb moisture from the cream and lose its light, powdery texture.

 

 

 

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