Fairly cheap

Origins of this "pick me up" or "lift me up" dessert (meaning of Tiramisu).


Ready In


Share This Recipe

Category: Dessert
Cuisine Type Italian



20 units Savoiardi biscuits
250 g Mascarpone
300 ml Italian coffee
3 Large organic eggs
4 tablespoons White fine sugar
2 tablespoons Bitter cocoa powder
1 sprinkle Brandy (optional)

Tiramisu' Directions

  1. Preparing the cream: Clean the eggs and separate the egg whites and yolks in two bowls.
  2. Tip: make sure that none of the yolks gets mixed with the white, otherwise they won't whisk properly.
  3.  Whisk the egg yolks with an electric whisk and gradually add 2 tbsp of sugar until it becomes thick, creamy and light yellow color (about 5 minutes).
  4.  Add the mascarpone into the egg yolks and mix them together.
  5.  Wash the whisk and beat the egg whites until they form firm peaks. Add 2 tbsp of sugar and whisk for 2 more minutes or so. 
  6. Now fold the egg whites into the mascarpone cream and mix gently from bottom to top until there are no lumps.
  7. Assembly the Tiramisù: Quickly dip the Savoiardi biscuits into the coffee, one at a time.
  8. Put a generous amount of cream over the top of the biscuits and spread it evenly.
  9. Make the second layer and cover with the rest of cream.
  10. Waiting to serve the Tiramisù 
  11. Chill the Tiramisù in the fridge for 3-4 hours or better overnight. At the time of serving, dust with abundant cocoa powder and serve!
  12. Tiramisu lasts in the fridge for 2 full days. It is also possible to freeze it for a couple of months, and defrost it by putting it in the fridge for a few hours before eating.

Recipe notes

Tip: for a tastier version, grate some dark chocolate between the two levels and serve with some whipped cream on the side. Or you can add a sip of brandy in the cream.

The advantage of Tiramisu is that it can be made ahead allowing all the flavours to mingle and is very simple to prepare!

It is one of the most popular coffee-flavored desserts in the world. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed between Italian regions such as Veneto, Friuli and Piemonte. Most accounts of the origin of tiramisu date its invention to the 1960s at the restaurant "Le Beccherie" in Treviso (a small town in the region of Veneto).

Nutrition facts


Per Serving

Kcal: 350 kcal
Sugar (g): 50g

Reviews 4.5/5


SUper easy!!


I cannot find Savoiardi here :(

Add review

Your email address is not used in any manner

Share This Recipe