Introduction
Classic Tiramisu is one of the world’s most famous Italian desserts-rich, elegant, and perfectly balanced in flavor between coffee, cocoa, and creamy mascarpone. With a creamy texture and layering, tiramisu has found its rightful place at dessert tables from Italian restaurants to home kitchens all over the world. And although it looks luxurious, it is deceptively easy to make, which makes it a great dessert for novice and experienced bakers alike.
The beauty of tiramisu lies in its simplicity: soft ladyfingers (savoiardi) briefly dipped in espresso, layered with a silky mascarpone cream that’s lightly sweetened and enriched with egg yolks or whipped cream, depending on the regional variation. A final dusting of cocoa powder ties everything together, giving the dessert its iconic bittersweet finish.
Originating in the Veneto region of Italy during either the 1960s or 1970s, the name “tiramisu”-which roughly translates to “pick me up”-was meant to do just that through its melding of coffee and sugar. Through the years, it has evolved into a symbol of Italian hospitality and indulgence. To this day, it maintains its status as a staple dessert for celebrations, romantic dinners, and holidays.
Whether entertaining guests with it or making a luxurious treat for oneself, this classic tiramisu offers the most perfect combination of creamy, airy, coffee-dipped, and slightly bitter taste.
Ingredients
For the Cream Layer
4 large egg yolks
½ cup (100 g) granulated sugar
1 cup (240 ml) heavy cream, cold
1 cup (225 g) mascarpone cheese, softened
For the Coffee & Ladyfingers
1½ cups (350 ml) strong brewed espresso or very strong coffee, cooled
2–3 tablespoons of coffee liqueur or rum (optional, but traditional)
1 package ladyfingers (savoiardi), about 250 g
For the Topping
Unsweetened cocoa powder
Dark chocolate shavings (optional)
