Classic Tiramisu

We’ve feasted on the comforting pasta dishes of Rome and savored the citrus-infused flavors of the Amalfi Coast. And what better way to conclude our gastronomic adventure than with a delightful dessert from the enchanting northern regions of Italy?

Northern Italy, home to the snow-capped Alps, lush vineyards, and some of Italy’s most prosperous cities, offers a distinct culinary tradition compared to its southern counterparts. The cuisine here is as varied as the landscape itself. In the region of Piedmont, for example, you’ll find dishes rich with butter, cream, and local truffles, while in Lombardy, rice and cornmeal dishes like risotto and polenta reign supreme.

And when it comes to dessert, Northern Italy surely doesn’t disappoint. Think of the decadent Tiramisu from Veneto, the tantalizing Torrone from Cremona, or the delicate Panna Cotta that hails from Piedmont. These desserts, like their savory counterparts, reflect the wealth and sophistication of the region.

Today, we’re focusing on one of the most loved desserts in all of Italy, the world-renowned Tiramisu. Translating to “pick me up” or “cheer me up”, Tiramisu is a heavenly concoction of savoiardi biscuits (ladyfingers) soaked in strong espresso, layered with a rich mascarpone cream, and dusted with a generous helping of cocoa powder. It’s sweet, creamy, and utterly irresistible, and the perfect dessert to end any meal.

So, let’s put on our aprons and prepare to get whisking. Here’s how to create your very own Tiramisu, a true Venetian delight!


Classic Tiramisu

Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine Italian
Servings 8
Calories 250 kcal


  • 6 egg yolks
  • 150 g granulated sugar
  • 160 ml milk
  • 300 ml heavy cream
  • 1/2 tsp pure vanilla extract
  • 225 g mascarpone cheese
  • 240 ml strong brewed coffee, cooled
  • 24 lady fingers (savoiardi biscuits)
  • 2 tbsp unsweetened cocoa powder


  • In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly until the mixture boils. Boil gently for 1 minute, then remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.
  • In a medium bowl, beat the heavy cream and vanilla extract until soft peaks form. Add the mascarpone cheese and beat until smooth. Then, fold in the chilled egg yolk mixture and set aside.
  • Dip each ladyfinger briefly into the cooled coffee and arrange in a single layer at the bottom of a serving dish (a 20×20 cm dish would work well). Spread half of the mascarpone cream mixture over the ladyfingers. Repeat with another layer of coffee-dipped ladyfingers, followed by another layer of the mascarpone cream.
  • Cover and refrigerate for at least 2 hours, up to 8 hours to allow the flavors to meld together.
  • Just before serving, dust the top with a generous layer of the unsweetened cocoa powder using a fine-mesh sieve.
Keyword cream, dessert, eggs, sweet

There you have it, a creamy, dreamy Tiramisu that will transport you straight to the charming canals of Venice with every bite. Buon appetito!

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