traditional tiramisu recipe
Introduction
traditional tiramisu recipe, There’s a love story tucked within every bite of Tiramisu—Italy’s most cherished dessert. Born in the heart of Treviso, this classic delight was created at Alle Beccherie restaurant in the 1970s by Mrs. Alba Campeol. Inspired by a restorative snack for new mothers, she married the richness of mascarpone with the energy of egg yolk, sugar, and coffee to invent the creamy, airy marvel we know today.
In this authentic rendition, we preserve the soul of the original recipe, focusing on technique and tradition. No alcohol. No whipped cream. Just pure Tiramisù as it was meant to be.
Recipe Ingredients
(All ingredients are for a standard 1x portion. Scroll down for 2x and 4x scale.)
Highlight Ingredient: Mascarpone Cheese
This is the heart of tiramisu. Creamy, rich, and buttery—when beaten properly, it lends the dessert that luxurious mouthfeel which no cream can ever match. Always use fresh, high-quality mascarpone for the best results.
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Egg yolks | 5 | 10 | 20 |
| Granulated sugar | 100g | 200g | 400g |
| Mascarpone cheese | 500g | 1kg | 2kg |
| Savoiardi biscuits | 300g | 600g | 1.2kg |
| Moka brewed coffee | 300ml | 600ml | 1.2L |
| Unsweetened cocoa | As needed | As needed | As needed |
How to Make Tiramisu (Step-by-Step)
Total Time: ~30 minutes prep + 8 hours chilling
Step 1: Whip the Egg Yolks & Sugar – 10 minutes
In a stand mixer, beat 5 egg yolks with 100g of sugar on high speed until the mixture turns pale and reaches stiff peaks. This is crucial for the cream’s airy texture.
Step 2: Incorporate Mascarpone – 5 minutes
Add the mascarpone all at once. Start mixing slowly, then increase to medium speed. Mix until smooth, about 3–4 minutes. Do not overbeat.
Step 3: Brew the Coffee – 5 minutes
Brew fresh coffee using a moka pot. Let it cool completely. Do not add alcohol, milk, or vanilla—just pure coffee.
Step 4: Soak the Savoiardi – 2 minutes
Dip the biscuits quickly in coffee—no more than 1 second per side. Over-soaking leads to mushy tiramisu.
Step 5: Layer the Tiramisu – 8 minutes
Spread a thin layer of cream at the base to avoid leaks.
Lay a tight layer of soaked savoiardi.
Add half the cream, smoothing it evenly.
Repeat with another biscuit layer, rotated 90°.
Finish with the remaining cream.
Step 6: Chill – Minimum 8 hours, ideally overnight
Cover and refrigerate overnight to allow the cream to firm and flavors to merge.
Step 7: Dust with Cocoa – Right before serving
Use a fine mesh sieve to dust unsweetened cocoa on top. Never do this before chilling
How to Make It Moist & Dreamy
This tiramisu isn’t soggy—it’s moist with memory. The trick? Air in the cream + restraint with coffee. Whip yolks and sugar until they stand tall like clouds. Treat the mascarpone like a dance partner—elegant and never overworked. And soak those savoiardi like you’re telling a secret: short and sweet.
Test Kitchen Tips (Top 10 Secrets)
Use room temperature ingredients for perfect blending.
Don’t add cream or egg whites—not authentic, not necessary.
Whip until stiff, not soft—cream should hold its shape, not pour.
Use moka pot coffee—its boldness defines the dessert.
Never oversoak savoiardi—they collapse structure.
Chill for 8 hours minimum—consistency is king.
Add a cream layer at the base—prevents coffee puddles.
Align biscuits tightly—this gives form to each slice.
Rotate biscuit layers for strength.
Dust cocoa last minute—for visual and flavor pop.
How to Store Tiramisu
Cover tightly with plastic wrap or store in an airtight container. It lasts up to 4 days in the refrigerator. The flavor actually improves slightly on Day 2 as the layers continue to meld. Always refrigerate and never leave out more than 2 hours.
Can You Freeze Tiramisu?
Yes, you can—but with care. Wrap the assembled (but un-cocoa’d) tiramisu in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator. Dust cocoa only before serving. Freezing may slightly alter texture, but not flavor.
Avoid freezing individual portions with cocoa, as the moisture may clump the powder and ruin presentation.
Community Praise: What NonVegKahani’s Rahul K Says
“I tried this exact recipe on a rainy Saturday—8 hours later, it was gone in 10 minutes. The mascarpone whipped like silk, the coffee soaked the biscuits just right, and the layering trick with rotating biscuits added the perfect structure. This is not just a dessert—this is poetry on a plate.”
— Rahul K, Tiramisu Connoisseur
Ingredients Scaling
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Egg yolks | 5 | 10 | 20 |
| Sugar | 100g | 200g | 400g |
| Mascarpone | 500g | 1kg | 2kg |
| Savoiardi | 300g | 600g | 1.2kg |
| Brewed Coffee | 300ml | 600ml | 1.2L |
| Unsweetened Cocoa | As needed | As needed | As needed |
Directions (Step Summary)
Beat egg yolks and sugar until stiff.
Add mascarpone and beat until smooth.
Brew and cool moka coffee.
Dip biscuits quickly.
Layer: cream → biscuits → cream → biscuits → cream.
Chill overnight.
Dust with cocoa before serving.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbs | 35g |
| Protein | 6g |
| Fat | 28g |
| Sugar | 18g |
| Sodium | 75mg |
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5 Frequently Asked Questions
1. Can I use cream instead of mascarpone?
No. Mascarpone is the essence of authentic tiramisu. Substituting it changes both taste and texture.
2. Is alcohol allowed in authentic tiramisu?
Not in the original Treviso version. It’s a non-alcoholic, pure coffee-based dessert.
3. Why is my cream runny?
Most likely under-whipped egg yolks or mascarpone. Beat them longer until firm peaks form.
4. Can I use espresso instead of moka pot coffee?
Yes, if needed—but moka pot gives a more authentic, full-bodied flavor.
5. How long should tiramisu chill?
Minimum 8 hours. Overnight is best. Less time will lead to a soggy texture and underdeveloped flavor.
