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Tiramisu
Italy
Italy's most exported dessert. Invented at Le Beccherie restaurant in Treviso in 1969.
Italy's most famous dessert — savoiardi biscuits soaked in espresso and marsala, layered with mascarpone cream, dusted with cocoa. Invented in Treviso in the 1960s.
Prep
30 mins
Cook
0 mins
Difficulty
Medium
Calories
485 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
6egg yolks
150gcaster sugar
500gmascarpone
300mlstrong espresso, cooled
50mlmarsala or coffee liqueur
300gsavoiardi ladyfinger biscuits
cocoa powderto dust
Method
1
Whisk egg yolks and sugar until pale and thick. Fold in mascarpone.
2
Mix espresso and marsala. Dip biscuits briefly — do not soak.
3
Layer biscuits in a dish. Cover with cream. Repeat. Refrigerate 4+ hours.
4
Dust generously with cocoa before serving.
Chef's Tip
Dip the biscuits briefly — 2 seconds per side. Fully soaked biscuits make a soggy tiramisu.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.