Tiramisù recipe

Tiramisù (Italian for “pick me up”) is likely the most well-known and well-loved of Italian desserts. When made with the traditional espresso, chocolate and alcohol (usually rum or brandy), the dessert can indeed be a strong pick-me-up.

There are many variations of the recipe but the basic idea is the same: sponge cake is soaked in coffee and alcohol and then layered with cream, usually mascarpone and cream, and then finally decorated with chocolate.


Six whole eggs, separated into yolks and whites

500g mascarpone

150g sugar

300g Savoiardi (also known as lady fingers)

3/4 l of espresso coffee

50g liqueur to taste

Cocoa powder


In a large bowl, beat the egg yolks and sugar until they are creamy and frothy. Add the mascarpone. Whisk the egg whites until they are frothy and fold them into the mascarpone mixture. Mix well.

In another bowl, mix the lightly sweetened coffee and liqueur. In a small baking dish, spread a layer of cream. On top of this layer, form a layer of Savoiardi dipped in the coffee mixture (they only need to be dipped for about two seconds).

Add another layer of cream, another layer of Savoiardi, and finish it off with a layer of cream. Refrigerate for at least two hours. Before serving, sprinkle the tiramisù with cocoa powder.

Emily Kreiter

Wanted in Rome
Wanted in Rome
Wanted in Rome is a monthly magazine in English for expatriates in Rome established in 1985. The magazine covers Rome news stories that may be of interest to English and Italian speaking residents, and tourists as well. The publication also offers classifieds, photos, information on events, museums, churches, galleries, exhibits, fashion, food, and local travel.
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