Tiramisu
Inspired by an Italian classic, this recipe is proof that the best desserts are often the ones with no baking involved at all. Coffee-soaked biscuits, a mascarpone cream light enough to eat by the spoonful, and a dusting of bitter cocoa on top. The only hard part is waiting. I let you discover it here.
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A note on raw eggs
Traditional tiramisu uses both egg yolks and whites uncooked. Use the freshest eggs you can find, keep the dessert refrigerated, and eat it within two days.
This version isn't suitable for pregnant women, young children, or anyone with a weakened immune system. If that's a concern, look for a cooked-yolk version.
Tiramisu
Serves 6 · Prep 15 min ⏱️ · Chill 4 h minimum 💤
Step 1 — What You'll Need
6 ingredients: 250 g / 9 oz mascarpone, 3 eggs, 100 g / 1/2 cup brown sugar, 1 sachet vanilla sugar (or 1 tsp vanilla extract), 24 ladyfinger biscuits, 500 ml / 2 cups strong unsweetened coffee, 30 g / 1/4 cup unsweetened cocoa powder.
Tools: 2 bowls, an electric whisk, a serving dish, a fine sieve for the cocoa.
Step 2 — Brew the Coffee & Cool It
Make the 500 ml / 2 cups of strong coffee and leave it to cool completely in a shallow dish.
Hot coffee turns the biscuits to mush on contact, so do this first and let it sit while you make the cream.
Step 3 — Beat the Yolks & Sugars
Separate the 3 eggs, keeping the whites for later. Beat the yolks with the brown sugar (100 g / 1/2 cup) and the vanilla sugar until pale and creamy.
Step 4 — Fold in the Mascarpone
Add the mascarpone (250 g / 9 oz) and whisk until completely smooth. Take it out of the fridge a few minutes early — cold mascarpone goes lumpy and never quite recovers.
Step 5 — Whip the Whites
Beat the 3 egg whites until they hold stiff peaks.
Step 6 — Fold Everything Together
Add the whites to the mascarpone mixture a third at a time, folding gently with a spatula from the bottom up. Do not whisk — you would knock out all the air you just built in.
Step 7 — Dip & Layer
Dip each biscuit in the cold coffee for barely a second per side and lay them across the base of the dish. They should be soaked, not saturated.
Spread a layer of mascarpone cream over the top.
Step 8 — Repeat the Layers
Add a second layer of dipped biscuits, then the rest of the cream. Finish with cream on top, spread level.
Step 9 — Dust & Chill 💤
Sift the cocoa (30 g / 1/4 cup) generously over the surface.
Refrigerate at least 4 h, ideally overnight. This is not optional — the cream needs the time to set and the flavours to come together. Serve cold.
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