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The Classic Italian Dessert: Tiramisu

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Tiramisu, the iconic Italian dessert, is a timeless favorite that has captured the hearts and palates of food enthusiasts around the world. This delectable concoction of mascarpone cheese, coffee-soaked ladyfingers, and cocoa powder is a delightful treat that perfectly balances rich and creamy with a touch of bitterness. The name “Tiramisu” translates to “pick me up,” and it’s no wonder; this dessert has a magical way of perking up your spirits.

Historical Context: The origins of Tiramisu are a subject of debate, with multiple regions in Italy claiming its creation. Some attribute it to the northern region of Veneto, while others argue it hails from the southern region of Tuscany. However, most food historians agree that Tiramisu as we know it today likely emerged in the 1960s or 1970s.

Regardless of its origins, Tiramisu quickly gained international recognition and has become a staple in Italian cuisine. Its popularity has soared, and it’s now a dessert you can find in virtually any Italian restaurant worldwide.


1. Prepare the Coffee:

  • Brew a strong cup of coffee and allow it to cool to room temperature. If you prefer a bit of extra kick, you can add coffee liqueur to the coffee at this stage. Set aside.

2. Separate the Eggs:

  • Carefully separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a separate bowl (you won’t need the egg whites for this recipe).

3. Beat the Egg Yolks:

  • Add 3/4 cup of granulated sugar to the egg yolks.
  • Use an electric mixer to beat the yolks and sugar together until the mixture becomes pale and slightly thick. This should take about 3-4 minutes.

4. Incorporate the Mascarpone:

  • Gently fold in the mascarpone cheese into the egg yolk mixture until it’s well combined and smooth. Set this mixture aside.

5. Whip the Cream:

  • In another bowl, whip the heavy whipping cream until it forms stiff peaks. Be careful not to overwhip; you want it to be creamy and smooth.

6. Combine the Mascarpone and Whipped Cream:

  • Gently fold the whipped cream into the mascarpone mixture. Use a spatula and make sure to fold until fully combined, maintaining the light and airy texture.

7. Assemble the Tiramisu:

  • Dip each ladyfinger into the brewed coffee for about 1-2 seconds, ensuring they soak up some coffee without becoming soggy.
  • Place a layer of soaked ladyfingers on the bottom of the serving dish.

8. Layering:

  • Spread half of the mascarpone mixture over the ladyfingers layer.
  • Add another layer of soaked ladyfingers on top of the mascarpone mixture.
  • Finish by spreading the remaining mascarpone mixture over the second layer of ladyfingers.

9. Chill:

  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. This chilling time allows the flavors to meld and the dessert to set.

10. Final Touch:

  • Before serving, dust the top of the Tiramisu generously with unsweetened cocoa powder.
  • For an extra touch of elegance, garnish with dark chocolate shavings or more cocoa powder.

11. Serve and Enjoy:

  • Use a spatula to scoop servings of Tiramisu onto plates or into dessert glasses.
  • The contrast of creamy mascarpone and coffee-soaked ladyfingers, balanced with the bitterness of cocoa, is an absolute delight for your taste buds.

Tiramisu is a dessert that’s as much about the experience as it is about the taste. Each bite is a harmonious blend of flavors and textures that leaves you craving for more. Whether you’re sharing it with friends and family or indulging in a personal treat, this classic Italian dessert is sure to impress. Buon appetito!


prep time
30 minutes.
cooking time
0 minutes.
8 servings
total time
4 hours.


  • 2 large mixing bowls

  • Electric mixer

  • Whisk

  • Spatula

  • 9x9-inch (23x23 cm) serving dish or trifle dish

  • Fine-mesh sieve

  • Plastic wrap


  • 6 large egg yolks

  • 3/4 cup granulated sugar

  • 1 cup mascarpone cheese

  • 1 1/2 cups heavy whipping cream

  • 1 1/2 cups strong brewed coffee, cooled to room temperature

  • 1/4 cup coffee liqueur (optional)

  • 1 package (7 ounces) of ladyfingers

  • Unsweetened cocoa powder, for dusting

  • Dark chocolate shavings or cocoa powder for garnish


Prepare coffee.
Separate egg yolks.
Beat yolks with sugar.
Fold in mascarpone.
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