Tiramisù has become, in the decades since it appeared on Italian dessert menus in the 1960s and 1970s, possibly the most widely replicated Italian dessert in the world — found in restaurants from Tokyo to Nairobi. Its success is explicable: it is easy to make, can be made in advance, has no baking component, and combines coffee, chocolate, cream, and egg in an effectively satisfying way.
The name's translation — "lift me up" — refers to the stimulating effect of the coffee and historically to the effects of the egg and sugar. A version with alcohol (marsala wine or coffee liqueur) extends the lift metaphorically.
The Egg Technique
The cream has two egg components that serve different functions:
1. Zabaglione (egg yolks + sugar): The yolks are beaten with sugar in a double boiler until pale, thick, and tripled in volume — this is a zabaglione base. The heat (from the double boiler) cooks the yolks to a safe temperature while creating a thick, stable foam. Beat until the yolk mixture holds a ribbon when the whisk is lifted.
2. Egg whites (whipped to soft peaks): Beaten separately until they hold soft peaks (not stiff — stiff whites incorporate poorly and leave lumps). These are folded into the zabaglione-mascarpone mixture to lighten the cream. Soft peaks are key: they fold in without deflating.
Combining with mascarpone: The mascarpone is folded into the cooled zabaglione first (do not beat — you want to preserve air), then the egg whites are folded in.
The Espresso
Savoiardi (ladyfinger biscuits) are dipped very briefly in espresso — 1–2 seconds per side. Over-soaked ladyfingers become mushy and collapse the structure. Under-soaked remain dry and bread-like. The dip should leave the outside soft and the interior still slightly firm — it will continue to absorb moisture in the refrigerator.
Adding alcohol: 2–3 tablespoons of marsala wine or Kahlúa added to the espresso is traditional in many recipes.
The Complete Recipe
Serves: 6–8 | Time: 40 minutes + 4 hours chilling
Ingredients
- 300g savoiardi (ladyfinger biscuits)
- 300ml strong espresso, cooled to room temperature
- 2 tablespoons marsala wine or coffee liqueur (optional)
Mascarpone cream:
- 500g mascarpone cheese, at room temperature
- 4 egg yolks
- 100g caster sugar
- 4 egg whites
- Pinch of salt (for the whites)
To finish:
- 2–3 tablespoons unsweetened cocoa powder
Method
1. Zabaglione: Whisk egg yolks and sugar in a heatproof bowl over a pan of barely simmering water until pale, thick, and tripled in volume, 8–10 minutes. Remove from heat; cool to room temperature.
2. Mascarpone: Fold mascarpone gently into the cooled zabaglione until smooth. Do not overmix.
3. Egg whites: Beat egg whites with a pinch of salt to soft peaks. Fold into the mascarpone mixture in two additions, using a large spatula in gentle J-fold strokes.
4. Assemble: Mix espresso and marsala if using. Dip each savoiardo briefly (1–2 seconds per side) in the espresso; lay a single layer in the bottom of a 25×20cm dish. Spread half the mascarpone cream over the soaked biscuits. Repeat with a second layer of soaked savoiardi; top with remaining cream. Smooth the top.
5. Refrigerate: Minimum 4 hours (overnight is better — the structure firms and the flavors meld).
6. Before serving: Dust generously with cocoa powder through a fine sieve.
Related reading: Crème Brûlée French Vanilla Custard Guide | Panna Cotta Italian Guide | Chocolate Soufflé French Guide
The full recipes live in the book.
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