Tiramisù

Nutrition · per serving

Steps

1. 1

   Make the coffee soak: stir the caster sugar into the cooled espresso until dissolved, then pour it into a shallow dish wide enough for dipping the savoiardi. If the espresso is still warm, cool it quickly in a wide bowl; hot coffee makes the biscuits collapse too fast.

   300 ml strong espresso, cooled to room temperature20 g caster sugar
2. 2

   Separate the eggs carefully, placing the yolks in a large mixing bowl and the whites in a very clean, grease-free bowl. Even a little yolk in the whites will prevent them from whipping properly.

   4 (about 200 g without shells) pasteurized large eggs, separated
3. 3

   Whip the egg yolks with the caster sugar for 4–5 minutes, until pale, thick, and falling from the whisk in ribbons. Beat in the cold mascarpone in 3 additions on low speed just until smooth; do not overbeat, or the mascarpone can turn grainy.

   4 (about 200 g without shells) pasteurized large eggs, separated100 g caster sugar500 g mascarpone, cold
4. 4

   Whip the egg whites with the fine sea salt to soft-medium peaks: they should hold shape but still look glossy. Fold one-third of the whites into the mascarpone mixture to lighten it, then gently fold in the rest with broad strokes to keep the cream airy.

   4 (about 200 g without shells) pasteurized large eggs, separated1 pinch fine sea salt
5. 5

   Assemble the first layer in a 20 x 20 cm dish: dip each savoiardo into the sweetened espresso for about 1 second per side, then arrange in a tight single layer. The biscuits should be moistened on the outside but not saturated through.

   300 g savoiardi (ladyfingers)300 ml strong espresso, cooled to room temperature20 g caster sugar
6. 6

   Spread half of the mascarpone cream evenly over the dipped savoiardi. Add a second layer of briefly dipped savoiardi, then cover with the remaining mascarpone cream and smooth the top with an offset spatula.

   300 g savoiardi (ladyfingers)300 ml strong espresso, cooled to room temperature20 g caster sugar4 (about 200 g without shells) pasteurized large eggs, separated100 g caster sugar500 g mascarpone, cold1 pinch fine sea salt
7. 7

   Cover the dish and refrigerate for at least 4 hours, preferably overnight. This rest is essential: the cream firms up and the coffee softens the savoiardi into a sliceable, cake-like texture.

8. 8

   Just before serving, dust the top generously with unsweetened cocoa powder through a fine sieve. Slice with a clean knife, wiping between cuts for neat portions.

   12 g unsweetened cocoa powder

Origin & History

Tiramisù is most closely associated with Veneto and Friuli-Venezia Giulia in northeastern Italy, with its modern form becoming popular in the late 20th century. Its name means “pick me up,” a nod to the espresso and cocoa that give the dessert its distinctive lift.