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The origins of traditional Tiramisu are shrouded in mystery and dispute. It is said that this delicious dessert originated in Veneto during the 17th century as a sweet served in brothels to “lift up” the spirits of men.

The most accepted version is that Tiramisu was created in the 1960s at the restaurant Le Beccherie in Treviso and has become the quintessential Italian dessert today.

Tiramisu is certainly among the most loved spoon desserts in Italy and worldwide. It is famous all over the world and represents traditional Italian cuisine.


Tiramisù is not just a dessert but a symbol of Italian culinary ingenuity. Its simple yet rich flavors embody the essence of Italian gastronomy, valuing quality ingredients and straightforward preparation.
In italian the word Tiramisù, meaning "pick me up" or "cheer me up", is a popular dessert believed to have originated in Italy's Veneto region in the 1960s. Its invention is often credited to the Le Beccherie restaurant in Treviso, where the owner Ada Campeol reportedly introduced it
Preparation: 40 minutes
Fridge: 2 hours
Total Time: 2 hours 40 minutes
RECIPE FOR: 10 serving


  • Stand Mixer
  • Cooking Thermometer
  • Pan
  • Silicone Scraping Spatula
  • Pastry Bag (optional)


For the Mascarpone Cream

  • 500 gr Mascarpone Cheese
  • 500 gr Heavy Cream
  • 170 gr Egg Yolks
  • 340 gr Granulated Sugar
  • 120 gr Water
  • 4 gr Gelatin Sheets (2sheetsi)

For the Coffee Mix

  • 200 gr Espresso Coffee
  • 50 gr Granulated Sugar
  • 30 gr Rum or Marsala optional

For Assembly the Tiramisù

  • 500 g Ladyfingers Biscuits
  • 30 gr Cocoa Powder


For the Mascarpone Cream

  • Prepare the Pate à Bombe, which is a mass composed of yolk and sugar syrup. First, cook the water and sugar at 121°C (250°F)
  • With a stand mixer or electric beater, begin whipping the yolks. When the sugar reaches 121°C (250°F), pour it in rows over the yolks, whisk until the mass has cooled.
  • When the Pate à Bombe is ready, pour it into a bowl and place it in the refrigerator, covered with plastic wrap.
  • Separately, whip the cream, mascarpone, and vanilla until frothy and smooth, being careful not to whip excessively.
  • Soften gelatin sheets in cold water and, once ready, squeeze it out and melt it in a small saucepan over very low heat (or microwave for a few seconds)
  • Add the melted gelatin into the Pate à Bombe, stirring with a spatula to make the mixture homogeneous.
  • Finally, compose the Mascarpone cream. Add some of the whipped cream and mascarpone to the Pate à Bombe and mix with a whisk to lighten the mass. Continue adding all the cream, mixing from the bottom up so the mixture does not come apart.

For the Coffee Mix

  • Stir the sugar into the hot coffee, and when the temperature has dropped to about 40°C (104°F), add the rum.

How to Assmply the Tiramisù

  • Dip the ladyfingers in the syrup for 2-3seconds, drip off the excess syrup and place them in a high-sided baking dish.
  • Pour a first layer of mascarpone cream about 2cm thick and cover with a second layer of soaked cookies.
  • Make a second generous layer of cream again and repeat to make up the third layer of ladyfingers
  • To decorate the last layer of cream, you can use a piping bag with a smooth nozzle and cover the surface of the cookie with spikes. Alternatively, cover with an even layer of about 2cm
  • Let the cake rest in the refrigerator at +4°C (39°F) for at least 2 hours. Before serving, dust the surface with bitter cocoa powder.


If you prefer, here is a recipe for making great homemade Ladyfingers!
Tiramisù is a versatile dessert that goes well with a variety of drinks. Traditionally, sweet liqueurs such as Amaretto or Marsala enhance the flavors of the dessert.
Sweet wines such as Recioto della Valpolicella or Vin Santo balance the intensity of coffee and cocoa.
For nonalcoholic pairings, espresso coffee or cappuccino are excellent choices, emphasizing the coffee aroma in Tiramisù.
Finally, a cup of black tea can be an unusual but delicious pairing, enhancing the creaminess of the mascarpone and the sweetness of the ladyfingers.


Serving: 100g | Calories: 870kcal | Carbohydrates: 89g | Protein: 16g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 401mg | Sodium: 133mg | Potassium: 878mg | Fiber: 2g | Sugar: 41g | Vitamina A: 1958IU | Vitamina C: 0,3mg | Calcio: 181mg | Ferro: 4mg
variante del tiramisù alla frutta


There is a wide range of variations of the classic coffee Tiramisu recipe.

Some prefer to add a touch of flavor by adding liqueurs such as Marsala, Amaretto, or Baileys.

Another popular variation involves adding fresh fruit between the layers of biscuits and mascarpone, such as raspberries, strawberries, or peaches, for a refreshing summer Tiramisu. For this variation, I suggest using fruit juice to soak the ladyfingers.

Alternatively, you can substitute the ladyfingers with chocolate or hazelnut cookies if you prefer a more chocolatey taste.

Remember, Tiramisu is a dessert that lends itself to many variations, so don’t be afraid to experiment with new recipe versions to find your favorite combination.


Although mascarpone cream is the crucial ingredient for the success of traditional Tiramisu, there are lighter and equally creamy alternatives.

You can replace mascarpone with Greek yogurt or ricotta cheese, which have less fat but are still creamy.

The recipe for Tiramisu without mascarpone is simple: mix egg yolks with icing sugar, then add Greek yogurt or ricotta, mixing well.

The final consistency will be light and airy, and these substitutes’ delicate flavor pairs perfectly with Tiramisu’s coffee and bitter cocoa. A pinch of vanilla or a splash of liqueur can further enhance the taste.

Remember, although it’s not the classic Tiramisu, this light and creamy version will not fail to delight your guests.


You can use hot sugar syrup if you’re concerned about using raw eggs in Tiramisu. The syrup should be heated to 121°C (250°F). This heating process will make the eggs safe to consume and make the mascarpone cream healthier.

For people with allergies or intolerances, you can make an alternative Tiramisu using only whipped mascarpone and cream. Combine the cream, mascarpone, vanilla, and sugar from the mascarpone cream recipe in a bowl. Whisk everything together with an electric mixer (or stand mixer), and use this cream to assemble your Tiramisu.


I like to make Tiramisu with a great sponge cake when I have time. In practice, you can use the Ladyfinger recipe and spread the mixture over 3 sizes lined with parchment paper, forming a 2-3mm thickness. Dust the surface of the biscuit with icing sugar and bake for 10 minutes at 180°C. Once baked, transfer the biscuit to the work table and let it cool before removing the parchment paper.

However, if you are looking for “quick” alternative recipes to traditional ladyfingers, several options exist.

You can choose dry cookies such as Pavesini or Digestive, which will soften in the coffee and become a crunchy base for Tiramisu. You can also opt for gluten-free ladyfingers if you have food intolerances or a healthier choice. In this case, you can replace the flour used in the Ladyfingers recipe with a gluten-free mix


Can I make Tiramisu without eggs?

Yes, it is possible to make Tiramisu without eggs. Several recipes use ingredients such as whipping cream, ricotta cheese or Greek yogurt as egg substitutes.

Which coffee should I use for the Tiramisu?

Espresso coffee is the most popular choice for making Tiramisu. However, if you prefer a softer flavor, you might choose filtered coffee.

How long should I let the Tiramisu cool before serving?

Letting the Tiramisu chill in the refrigerator for at least 2-3 hours before serving is recommended. This will allow the dessert to stabilize and the flavors to blend perfectly.

Can I use other types of alcohol in Tiramisu instead of Marsala?

Yes, other types of alcohol can be used in Tiramisu. Some popular substitutes include rumbrandy, or amaretto. Always remember to add the alcohol in moderation to avoid overpowering the other flavors.


2 comments about “Tiramisu: La Ricetta Classica spiegata passo passo”

  1. 24 grammi di gelatina? E corretto? Se volessi sostituire con la gelatina in polvere quanti grammi? Grazie.

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