Classic Tiramisù
- mammalina3
- Jul 3
- 2 min read
This is one of those timeless Italian desserts that never fails to impress. It’s creamy, rich, and just the right balance of indulgent and comforting.
A true family favourite in our house – I’ve been making this tiramisù for years, and it’s one of the first recipes I learned to perfect.
Whether it’s for a special occasion, a relaxed weekend lunch or simply because you feel like treating yourself, tiramisù is always a great idea. Simple, classic and always a hit – enjoy!
Ingredients (serves approx. 8)
5 fresh eggs
500g mascarpone
150g caster sugar
A pinch of salt
200g savoiardi biscuits (approx. 30)
300ml espresso coffee (cooled)
150g dark chocolate (chopped or shaved)
Dark cocoa powder for dusting
Method
Prepare the cream: In a large mixing bowl, whisk the egg yolks and sugar using an electric whisk until pale and creamy. Add the mascarpone and mix until smooth and fully combined.
Whip the egg whites: In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gently fold into the mascarpone mixture with a spatula – be careful not to knock out too much air.
Layer the base: Spoon around one-third of the mascarpone cream into a serving dish (approx. 23x33cm) and spread evenly.
Add the soaked biscuits: Dip each savoiardo biscuit briefly into the cooled espresso (don’t oversoak), then arrange them in a single layer over the mascarpone cream.
Add chocolate and repeat: Spoon over another third of the mascarpone mixture, sprinkle generously with chopped dark chocolate, then repeat with another layer of dipped biscuits and more chocolate.
Final layer: Finish with the remaining mascarpone cream. Sprinkle over a few more chocolate chunks, then dust the top generously with dark cocoa powder.
Chill & serve: Cover and refrigerate for at least 4 hours (or overnight). This is the perfect make-ahead dessert – even better the next day!
Tip: You can personalise your tiramisù with a splash of coffee liqueur or Marsala wine in the coffee, if desired.
