Tiramisù

Name: Tiramisù
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Veneta
Ingredients: 4 large Egg yolks; 100 g caster sugar; 500 g mascarpone; 300 ml espresso coffee; 250 g savoiardi; 20 g Unsweetened cocoa powder

A classic chilled spoon dessert made with coffee-soaked savoiardi sponge biscuits layered with rich mascarpone cream and finished with cocoa powder.

🇮🇹Italy· Veneto

Prep: 25 min
Cook: 0 min
Total: 25 min
Servings: 6
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 6 gathered

Servings

4 large Egg yolks — strictly fresh, room temperature
100 g caster sugar — fine white sugar
500 g mascarpone — cold, full-fat Italian cream cheese
300 ml espresso coffee — freshly brewed, cooled completely
250 g savoiardi — crisp Italian ladyfinger biscuits
20 g Unsweetened cocoa powder — dark Dutch-processed cocoa

Equipment

•Electric hand whisk
•Shallow dish
•Mixing bowls
•Rectangular ceramic dish (20x25 cm)
•Fine mesh sieve
•Silicone spatula

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 29 g
carbs: 42 g
fibre: 2 g
protein: 8 g
calories: 460 kcal

Instructions

1
Brew the strong espresso and pour it into a wide, shallow dish to cool completely.
2
Whisk the egg yolks and caster sugar together until pale, voluminous, and creamy.
3
Gently fold the mascarpone into the yolk mixture until completely smooth and velvety.
4
Dip each savoiardo biscuit briefly into the cold espresso for one second per side.
5
Arrange a tight, single layer of soaked biscuits across the base of your ceramic dish.
6
Spread half of the mascarpone cream evenly across the soaked biscuit base.
7
Dip and lay a second compact layer of savoiardi over the cream.
8
Spread the remaining mascarpone cream smoothly over the biscuits with a spatula.
9
Cover the dish and refrigerate for at least four hours until fully set.
10
Dust the top heavily with dark cocoa powder through a fine sieve just before slicing.

Chef's tips

Do not let the savoiardi linger in the coffee or they will become soggy and collapse. Ensure the espresso is entirely cold before dipping to keep the biscuits firm. Sieve the cocoa powder immediately prior to serving so it stays dry and velvety rather than absorbing moisture.

Ingredient substitutions

savoiardi → firm sponge fingers or slices of plain sponge cake dried slightly in the oven
espresso coffee → strong moka pot coffee

Storage

Store tightly covered in the refrigerator for up to three days.

Reheating

This dish is served thoroughly chilled and must not be reheated.

Common mistakes to avoid

•Soaking the biscuits too long, which causes the dessert to weep liquid at the base.
•Using warm coffee, which melts the mascarpone and ruins the structure.
•Dusting the cocoa powder hours ahead, causing it to dissolve into dark liquid.

Serving suggestions

Serve chilled straight from the ceramic dish at the end of Sunday lunch.Pair with a small glass of chilled Torcolato or Recioto di Soave dessert wine.