If there’s one dessert that never goes out of style, it’s classic Italian tiramisu. Creamy, dreamy, with just the right touch of bitterness from coffee and cocoa—this iconic Italian dessert is a showstopper every single time. Today, we’re diving into the real deal: the authentic Italian tiramisu recipe, just like nonna makes it.
Why This Tiramisu Stands Out
No whipped cream. No overcomplication. Just few simple ingredients—each one playing a key role. This tiramisu is light yet rich, sweet yet balanced, and completely true to its roots.
Tips for Tiramisu Success
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Use room temperature mascarpone to avoid lumps.
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Be quick with dipping—a few seconds per biscuit is enough.
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Make it ahead: It actually tastes better the next day!
The Magic of Simplicity
This tiramisu doesn’t try to reinvent the wheel. It’s about balance—bitterness of coffee, sweetness of sugar, richness of mascarpone. No whipped cream. No unnecessary extras.
And that’s the charm: a few humble ingredients, pure elegance on a plate.
Authentic Tiramisu
Ingredients
- 6 egg yolks
- 150 gr. granulated sugar
- 700 gr. mascarpone cheese
- 50 ml Marsala or coffee liquor
- 1 tsp vanilla extract (optional)
- 24 ladyfingers
- 3 espresso lungo
- Unsweetened cocoa powder, for dusting
Instructions
- In a heatproof bowl, place the egg yolks and sugar. Beat well with a hand mixer for 2-3 minutes until smooth.
- Place the bowl in a bain-marie (over a pot of simmering water) and beat continuously with a wire whisk until the sugar dissolves and the mixture begins to thicken. If we want to pasteurize, make sure the temperature of the mixture reaches 65°C.
- In a separate bowl, beat the mascarpone cheese with the vanilla until the mixture softens. Add the Marsala wine or coffee liqueur and mix to incorporate.
- Incorporate the egg mixture into the mascarpone. Our cream should be soft and smooth.
To assemble
- Pour the espresso into a large bowl and let it warm. Dip the savoyards one by one quickly into the coffee and arrange in a row in a pyrex dish or baking dish.
- Spread half the cream on top and smooth with a spatula. Make a second layer of dipped savoyards and finally spread the remaining cream.
- Put the tiramisu in the refrigerator for at least 6 hours (ideally overnight). Before serving, sprinkle with unsweetened cocoa and serve!
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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