Authentic. Creamy. Unforgettable.
If you’re searching for the original tiramisu recipe, the one that started it all in Treviso, Italy, then welcome—you’ve found a dessert treasure. This classic Italian tiramisu, as served in the famous Le Beccherie restaurant where it was born, is the ultimate expression of simplicity and indulgence. Made without alcohol or whipped cream, it’s a pure, creamy delight balanced perfectly with a bold coffee bite.
My nonna swore by this recipe, and every time I make it, I’m transported to a little corner café in Northern Italy, where espresso lingers in the air and every spoonful feels like a soft embrace from home.
Whether you’re serving this for a special occasion or just because, it’s an easy, elegant dessert that’s always met with praise.
Why You’ll Love This Tiramisu
- Authentically Italian, straight from its Treviso roots
- No alcohol or whipped cream, just real ingredients
- Creamy, rich mascarpone meets perfectly soaked Savoiardi
- Easy to make with simple steps and no baking required
- Perfect for make-ahead, best served chilled overnight
Ingredients (Serves 8)
- ¾ cup espresso (freshly brewed)
- 2 tablespoons sugar (for the coffee)
- ¼ cup water (to adjust strength of espresso)
- 3 egg yolks
- ½ cup sugar (for egg yolk mixture)
- 1¼ cups mascarpone cheese
- 18 ladyfingers (Savoiardi – Matilde Vicenzi recommended)
- 1 tablespoon high-quality cocoa powder (like Perugina)
Equipment Needed
- Platter or baking dish to fit 18–20 ladyfingers in two layers
- Mixing bowls
- Candy thermometer (recommended for egg yolks)
- Whisk or hand mixer
- Fine mesh sieve (for dusting cocoa)
How to Make the Original Italian Tiramisu
Make the Coffee
Brew your espresso and stir in 2 tablespoons of sugar while it’s hot. Add ¼ cup water to slightly dilute, ensuring the coffee isn’t too strong. Let it cool.
Prepare Egg Yolks
Set up a double boiler by placing a heatproof bowl over a pot with simmering water (without touching the water). Beat egg yolks with ½ cup sugar off heat, then move the bowl over the steam and whisk continuously until the mixture reaches 150°F (65°C). This takes about 2 minutes. Remove and let cool slightly, stirring occasionally.
Mix with Mascarpone
Fold the mascarpone into the egg yolk mixture until smooth and creamy.
Dip and Layer Ladyfingers
Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger (no more than one second per side) and line them in your platter for the first layer—usually 9–10 cookies depending on dish size.
Layer the Filling
Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat the process for the second layer of dipped biscuits and top with the remaining mascarpone cream.
Chill and Dust
Cover and refrigerate for at least 4 hours, preferably overnight. Just before serving, sift cocoa powder generously over the top.
Serve Like a Pro
Slice with a clean, sharp knife, wiping between cuts. Use a metal spatula to lift each portion neatly onto plates.
Tips for Perfect Tiramisu
- Use fresh espresso for authentic flavor and richness.
- Don’t over-soak the ladyfingers or your tiramisu will be soggy. A quick dip is all you need.
- Chill overnight to let the flavors meld beautifully.
- Mascarpone matters—choose a high-quality brand for best results.
- For a mascarpone substitute, blend good-quality cream cheese and crème fraîche (3:1 ratio).
Nutrition Info (Per Serving)
- Calories: 249 kcal
- Carbs: 16g
- Protein: 5g
- Fat: 18g (10g saturated)
- Cholesterol: 166mg
- Sodium: 176mg
- Sugar: 1g
Note: Nutritional values are estimates and may vary.
Enjoyed This Recipe?
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The Goods
Tiramisu
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Equipment
- Espresso machine or coffee maker (for brewing strong coffee)
- Mixing bowls (heat-safe glass preferred for double boiler)
- Whisk or electric mixer
- Candy thermometer (for monitoring egg yolk mixture)
- Spatula or spoon
- Shallow bowl (for dipping ladyfingers)
- Platter, large plate, or baking dish (fits two layers of ladyfingers)
- Fine-mesh sieve (for dusting cocoa)
- Cling film/plastic wrap (for chilling)
Recipes
Ingredients
- ¾ cup espresso or strong coffee
- 2 tablespoons sugar to sweeten the coffee
- ¼ cup water to dilute the espresso slightly
- 3 egg yolks
- ½ cup sugar for the egg mixture
- 1¼ cups mascarpone cheese
- 18 ladyfingers Savoiardi biscuits – Matilde Vicenzi brand recommended
- 1 tablespoon high-quality cocoa powder – Perugina or similar
Instructions
Make the Coffee Mixture
- Brew the espresso and mix it with 2 tablespoons of sugar while still hot. Add enough water to reach 8 oz (237 ml) total liquid. Let it cool completely.
Prepare the Egg Yolk Mixture
- Set up a double boiler: place a heat-safe glass bowl over a pot of barely simmering water (the bowl should not touch the water).
- Off the heat, whisk together the egg yolks and ½ cup sugar for a few minutes. Then transfer the bowl to the double boiler and whisk constantly until the mixture reaches 150°F (65°C). Continue whisking for 2 more minutes, then remove from heat and let cool slightly, stirring occasionally to prevent a skin from forming.
Add the Mascarpone
- Gently fold the mascarpone into the cooled egg yolk mixture until smooth and fully incorporated.
Dip the Ladyfingers
- Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger once on each side (no more than 1 second per side) and lay them in a single layer on your serving platter or dish. (Use about 9 cookies for the bottom layer.)
Layer the Tiramisu
- Spread half of the mascarpone mixture evenly over the dipped ladyfingers.
- Repeat with a second layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
Chill the Tiramisu
- Cover the dish with cling film and refrigerate for at least 4 hours—preferably overnight—for the flavors to meld and the texture to set.
Dust and Serve
- Before serving, dust the top generously with high-quality cocoa powder using a fine mesh sieve.
- Slice into portions using a sharp knife (wiping between cuts), and serve with a metal spatula for best presentation.
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