Traditional Tiramisù

Pierre Ley


We all know Tiramisù, and we tried it in its infinite variations, from sweet to savory, fusion, evolution, you name it.. But this is the way Italian grandmothers teach Tiramisù to their granddaughters. The sheer pleasure of simplicity.

pinch tips: How to Fold Ingredients





3 Hr 30 Min


savoiardi (ladyfingers) biscuits
1/2 c
caster sugar
1 lb
mascarpone cheese
1 c
black coffee (unsweetened)
1/4 c
cocoa, unsweetened

Directions Step-By-Step

Separate yolks from whites. In a bowl, mix the yolks with half the sugar, until pale and creamy. Add the mascarpone and mix thoroughly until soft and smooth. Beat the egg whites in a stiff foam, adding the remaining sugar halfway through the process. Fold in the whites with the mascarpone mix, and reserve
Pour coffee in a soup dish, soak the ladyfingers as you form the first layer of your tiramisù in a rectangular baking tin or dish. Use half the biscuits. Make sure the biscuits are just soaked, but not soggy, and that the coffee is cold (it would cook your eggs otherwise!).
Spread half the mascarpone cream over the layer of biscuits. Sprinkle cocoa powder on top, and start with a second layer of coffee-soaked biscuits. Finish with the remaining mascarpone cream and more cocoa powder. Cover with cling film and rest in the fridge for about three hours before serving. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

About this Recipe

Course/Dish: Other Desserts