It seems that the invention of tiramisu dates back to the time of the court of the Grand Duke of Tuscany, from an idea of ​​the guild of Sienese pastry chefs. The recipe has changed a bit since then, but retains most of its original ingredients.

...ai fornelli!


  • 500 g mascarpone
  • 300 g savoiardi Biscuits
  • 250 g coffee
  •  500 g fresh cream
  •  200 g sugar
  • 4 egg yolks
  • bitter cocoa


For the classic tiramisu recipe, separate the egg whites from the yolks in two different bowls and add the sugar to them. Keep the egg whites aside and beat the egg yolks with a whisk, until they become frothy and clear. Incorporate the mascarpone into the beaten egg yolks, stirring with a spoon. Then whip the fresh cream with the hand whisk or with the electric ones: if you use the manual one, choose it large in order to incorporate more air.

Add the whipped cream to the egg yolks and mascarpone mixture, mix the cream from bottom to top. Pour the coffee at room temperature in a low and wide dish • Dip 2 ladyfingers at a time in the syrup, for 1 second on each side, then distribute them side by side, in a first layer, in a baking dish (30 × 30 cm), without leaving empty spaces .

Cover the ladyfingers with 1/3 of the cream and repeat the same operations so as to make two more equal layers. Cool the tiramisu in the fridge for a couple of hours covered with aluminum foil, then sprinkle it with cocoa just before serving. For the vin santo version, instead of soaking the ladyfingers in the coffee, crumble some Prato cantucci in the vin santo and proceed as in the classic.

Enjoy your meal!