The Perfect Tiramisu Recipe

Tiramisu means "pick me up" in Italian, and with layers of coffee-soaked sponge fingers, light mascarpone cream and cocoa, it's easy to see why. It needs no baking, it's best made the day before, and the secret to a great one is simple: use really good coffee.

Where does tiramisu come from?

The best-known story is that tiramisu was created at Le Beccherie restaurant in Treviso, in north-east Italy, by Alba Campeol and pastry chef Roberto "Loly" Linguanotto. It went on the restaurant's menu in 1972. In 2010, the Accademia Italiana della Cucina (the Italian Academy of Cuisine) recognised Le Beccherie's recipe as the original, in a deed registered with a notary in Treviso.

Not everyone agrees, though. Cooks in the neighbouring region of Friuli Venezia Giulia have their own claims to similar desserts from earlier, and in 2017 tiramisu was added to that region's official list of traditional foods.

Classic tiramisu recipe

Serves: 6 to 8
Prep time: 30 minutes
Chilling time: at least 6 hours, ideally overnight
Dish: about 20cm x 30cm

Ingredients

• 3 large British Lion eggs, separated
• 75g caster sugar
• 500g mascarpone, at room temperature
• 250ml strong coffee, cooled
• 3 tbsp coffee liqueur, Marsala or dark rum (optional)
• About 24 sponge fingers (savoiardi)
• 50g dark chocolate, finely grated
• 2 tbsp cocoa powder, for dusting

Method

1. Whisk the egg yolks and sugar with an electric whisk for 3 to 4 minutes, until pale, thick and mousse-like.
2. In a large bowl, stir the mascarpone to loosen it. Add the yolk mixture a little at a time, beating until smooth after each addition.
3. With clean beaters, whisk the egg whites in a separate bowl until they form soft peaks. Gently fold them into the mascarpone mixture with a large metal spoon, keeping in as much air as you can.
4. Pour the coffee (and liqueur, if using) into a shallow dish. Dip the sponge fingers one at a time for 1 to 2 seconds per side. They soak it up quickly, and you want them moist, not soggy.
5. Lay half the sponge fingers in the dish. Spread over half the mascarpone cream and scatter with half the grated chocolate.
6. Repeat with the rest of the sponge fingers, cream and chocolate.
7. Cover and chill for at least 6 hours, or overnight. Dust with cocoa powder just before serving.

Tips for the perfect tiramisu

Use strong, fresh coffee

Coffee is the main flavour, so it's worth using the good stuff. Espresso is traditional, but strong coffee from a cafetière or moka pot works well too. A chocolatey, nutty coffee, like many from Brazil or Colombia, is a classic match. Let it cool before dipping, or the sponge fingers will fall apart.

Bring the mascarpone to room temperature

Cold mascarpone can go lumpy when you mix it. Take it out of the fridge about 30 minutes before you start.

Don't rush the folding

Folding the egg whites in gently keeps the air in, which gives you a light, fluffy cream rather than a dense one.

Give it time

Tiramisu needs to chill so the layers can set and the flavours can come together. It's even better the next day, which makes it a great dessert to make ahead.

Is it safe to eat raw eggs in tiramisu?

This classic recipe uses raw eggs. In the UK, the NHS says eggs with the British Lion stamp are safe to eat raw or lightly cooked, including for pregnant women, babies and older people. If you use eggs without the British Lion mark, or you're serving someone with a weakened immune system, make sure the eggs are fully cooked.

How long does tiramisu keep?

Because it's made with raw eggs, keep tiramisu covered in the fridge and eat it within 2 days.