TABELIAAUTHENTIC ITALIAN RECIPE
Authentic Italian Tiramisù
A classic Italian dessert of espresso-soaked savoiardi layered with mascarpone and egg-yolk cream. Cointreau and espresso give this version a deep, aromatic finish.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Mascarpone250 g
- Egg yolks3
- Granulated sugar60 g
- Espresso150 ml
- Ladyfingers / Savoiardi100 g
- Cointreau (or Marsala wine)2 tbsp
- Unsweetened cocoa powder2 tbsp
Method
Cool the espresso
Brew 150ml strong espresso, stir in 2 tablespoons Cointreau and cool completely, about 15 minutes. Warm coffee will make the savoiardi collapse.
Soften the mascarpone
Take the mascarpone from the refrigerator and leave it at room temperature for about 10 minutes, until it can be scooped while still holding its shape.
Whisk the yolk cream
Separate the eggs. Place 3 yolks and 60g sugar in a bowl set over 60–70°C water. Whisk for about 5 minutes, until pale, thick and ribbon-like. Keep the water below 70°C so the yolks do not set.
Fold in the mascarpone
Add 250g mascarpone to the yolk mixture one tablespoon at a time, folding with a spatula until completely smooth. Gradual additions prevent lumps.
Arrange the savoiardi
Dip each savoiardo briefly in the cooled espresso mixture so only the surface absorbs liquid. Arrange tightly in the base of the dish. Do not soak them until soft.
Layer the cream
For one layer, spread all the mascarpone cream evenly over the savoiardi. If the dish and remaining ingredients allow two layers, use half the cream, add another layer of dipped savoiardi, then spread over the rest. Level the surface.
Chill
Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly cold and firm enough to portion.
Finish with cocoa
Just before serving, add a small splash of Cointreau if desired and dust evenly with 2 tablespoons unsweetened cocoa powder.
About this dish
Several origin stories exist, but the most credible traces tiramisù to around 1969–1971, invented by chef Roberto Linguanotto at Ristorante Le Beccherie in Treviso, in the Veneto. Mascarpone, savoiardi, espresso — that combination now appears on dessert menus around the world.
Tiramisù means “pick me up” in Italian. It’s said the caffeine in the espresso and the alcohol in the Cointreau were meant to fight off post-meal drowsiness, though nobody can confirm that’s actually true.
In the Veneto, it has long been served as a dolce sliced from a large dish at the end of a meal. Today it appears everywhere from family gatherings to restaurant tasting menus. It isn’t tied to one season, though its cold, light texture makes it a favourite on spring and summer tables too.
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