Classic Italian Tiramisu

"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."
photo by a user photo by a user
Ready In:
1 cake




  • Carefully separate whites from yolks.
  • 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.
  • 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;.
  • 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.
  • Decorate with choco chips or chocolate shavings.
  • Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!

Questions & Replies

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  1. I’ve been using this recipe for a few years. I’m no cook or baker. I’m not really someone who bothers to leave reviews, but this recipe deserves a mention. Nothing but compliments - every time. I don’t often repeat recipes, but there is just no need to try anything else in this case. (I never use rum. I dust with Dutch cocoa. I use a hand mixer - this part takes time but is worth it.) I wanted say thank you to the poster for sharing this simple, classic & delicious recipe :)
  2. Just a comment here. "Whisk the whites with the remaining sugar with a BLENDER in a MEDIUM-SIZED BOWL..."? A blender (not to be confused with a food processor) pretty much dictates the size of its own canister/container/pitcher. The "bowl factor" comes into play when you use an electric mixer. There is a HUGE difference between how each works and how each processes the foods put into it. For a novice cook without the ability to discern which kitchen appliance is required, they will find themselves quite disappointed that their tiramisu doesn't 'turn out right'. Again... just a word nerd's two-cents' worth.
  3. 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.
  4. 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!!!



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