Tiramisú is the most famous Italian dessert. Its origins are disputed among some Italian regions ( Veneto, Friuli Venezia Giulia and Piemonte ). Anyway, many experts believe that this dessert was invented in Veneto, in the city of Treviso, which happens to be the city i was born and I live in!
What’s more, as an Italian, I’m very proud of this national dessert everyone loves. It tastes like coffee and chocolate and is super light and soft. The only thing I would safely compare it to is heaven. With white clouds, angels and birds singing as well.
Usually, when I see videos of foreigners making strange kinds of tiramisù, using ridiculous ingredients and recipes I’m like: don’t anybody move! Are you kidding me?
So, I’ve decided to share with you the real, original recipe and join all the other people who did the same.
- 6 eggs ( 6 yolks, 4 whites )
- 120 gr sugar
- 500 gr mascarpone cheese
- 400 gr ladyfingers
- cocoa powder
Make coffee ( as much as needed ) and set aside to cool down. When cold add alcohol of your choosing and sugar.
Separate egg whites and egg yolks.
In a medium terrine whisk together egg yolks and half sugar until the yolks are white and foamy. Add mascarpone cheese to the mixture, trying not to deflate it.
In anther container whip 4 egg whites to stiff peaks, adding the other half of sugar a little at a time.
Mix egg whites with egg yolks and mascarpone.
In a baking dish arranger coffee-soaked ladyfingers until you have completely covered the bottom; pay attention not to over soak them or your Tiramisú will be too wet.
Spread mascarpone mixture on top. Go on layering until you don’t have any more mixture and/or ladyfingers. Sprinkle whit cocoa powder.
Refrigerate until set.
- You don’t necessary need to use a baking dish. You could make single portions in glasses/cups.
- I suggest you use regular-Italian coffee and not espresso.
- Tiramisù doesn’t have whipped cream/cheese/other additional ingredients. Stick to the normal ones and you’ll have an amazing dessert.
- You can store Tiramisú in your fridge for 2-3 days covered with chilling film.
Here you have your Authentic Italian Tiramisú, you’ll love it. Ad remember, it has the accent at the end!