Classic Tiramisù

Buongiorno Principessa!

The name comes from the Ιtalian tiramisù, meaning “pick me up” or “cheer me up”.

Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese , flavoured with cocoa powder! The recipe has been adapted into many varieties of cakes and other desserts! It’s origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia.

The original shape of the cake is round, although the shape of the biscuits also allows the use of a rectangular or square pan. However, it is often assembled in round glasses, which show the various layers, or pyramid. Modern versions can have the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold.

Traditional Tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor. My version is with Savoiardi biscuits, egg yolks, granulated sugar, mascarpone cheese, heavy cream, espresso coffee, cocoa powder, zests of lemon and Brandy! RECIPE?!


  • 5 egg yolks
  • 125g granulated sugar
  • 400g mascarpone cheese
  • 400 ml cold heavy cream
  • zests of 1 lemon
  • 1 1/2 cup espesso coffee
  • 25 ml Rum/Brandy
  • 36-40 pieces Savoiardi
  • cocoa powder


  1. In a medium bowl, mix sugar with egg yolks, set over a pot with simmering water, whisk constantly, until the sugar is disolved and the mixture thickens.
  2. The temperature of the mixture should reach around (68-70 °C).
  3. Remove from the heat and let it cool, add in the mascarpone cheese and the zests of lemon and stir with a spatula, until combine.
  4. In a large bowl, place the cold heavy cream and whip to stiff peaks, then fold 1/3 of the whipped cream to the mascarpone mixture. Then, fold the rest of the cream and combine well.
  5. In a small pot, combine cold coffee with the Rum or Brandy. Dip each Savoiardi into the coffee and brandy mixture for about 1-2 seconds and place them in the bottom of a baking sheet. Spread the half of the cream, repeat with another layer of Savoiardi and cover the top with the remaining cream.
  6. Cover with wrap and refrigerate for at least 5-6 hours. Uncover and dust with cocoa powder. Cut some pieces and enjoy them with a cup of hot coffee! Ready!

Don’t forget to tag us #foodenyo on instagram, if you remake this this one! We’d love to see your recreations!




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