Classic Italian Tiramisu

Total Time
Prep 30 mins
Cook 0 mins

The real thing: fluffy, rich, heavenly and absolutely irresistible. This is the traditional Italian recipe at its purest, without any whipped cream or unnecessary sugar. The calculator does not have the nutritional info for mascarpone, thus the nutritional info provided is misleading. One 1/12 portion of this recipe has about 280-300 calories, which is way lower than many modified versions.

Ingredients Nutrition


  1. Carefully separate whites from yolks.
  2. Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender.
  3. Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;.
  4. Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake.
  5. Decorate with choco chips or chocolate shavings.
  6. Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!
Most Helpful

Taste was good, glad it didn't have cream, but didn't fancy consuming so many raw eggs- I mean, raw eggs make up the bulk of this dish. Had to throw after day 2 for fear of food poisoning.

KVasanth January 19, 2014

I have tried many versions of Tirimisu and this one is absolutely excellent...the only additional idea I have is to use chocolate leaves on top as they are so beautiful and easy to make...just coat the leaves (camelia best) with melted chocolate and refrigerate...then gently pull the leaf away from the chocolate..just make sure the chocolate only goes to the edge of the leaf...not over...they are worth the time and truly easier than you might imagine...gorgeous!!!

CookinChristine January 08, 2011