A Taste of Italy - Our Tiramisu Recipe

What dessert could ever beat this Tiramisu recipe? It's the perfect way to conclude an Italian lunch or dinner. In English, the tiramisu means pick-me-up, and that is exactly what this delicious treat of coffee and chocolate will do. Followed by an espresso, it is just the lift you need to keep you going after overindulging in a dinner of pasta and red wine.

Tiramisu is a recipe that was invented in the Veneto region of Italy, in the town of Treviso, which is near Venice. Not that long ago either—1971, to be exact. Apparently a local restaurant owner invented it as a treat for his son. You'll see more about the history of the recipe and find lots of your questions are answered in the FAQ section at the end of the page.

One last thing before I share the recipe: the Veneto is where my wife Maria's family is from, and you can discover plenty more in this fantastic region, from Venice through to Verona, over on her website. There's also a wonderful recipe for tiramisu on Maria's website, exclusively shared with her by the lady who wrote the book on tiramisu.

Maybe try this one and that one and let us know which you prefer.

I am often asked if tiramisu contains alcohol, and the answer is... no, not in the original. The chef who is believed to have invented it made it as a pick-me-up for his son before his school exams. However, many recipes now include it.

Ingredients

4 tablespoons of good quality espresso coffee
1 tablespoon of Grappa (the original recipe doesn't include grappa but I love adding a little)
3 eggs, separate the whites and the yolks.
1/2 cup sugar
8 ounces of Mascarpone cheese
24 Savoiardi biscuits
1 ounce of sweet chocolate, grated

Cooking Instructions

In a small bowl, combine the coffee and grappa; set this aside
In a medium bowl, beat the egg whites until stiff and set this aside.
In a large bowl, beat the egg yolks together with the sugar until thick and lemon colored. Add the mascarpone and blend together. Gently fold the egg whites into the cheese mixture.
Lay half the biscuits along the bottom of a 10 inch (25 cms) square baking dish or else on a larger serving plate. Sprinkle with half of the coffee mixture.
Cover with half of the cheese mixture, and repeat process. Refrigerate the tiramisu for 4 hours before serving. Serve sprinkled with grated chocolate.

Tiramisu FAQ

Can tiramisu be made without raw eggs?

Yes, some recipes use cooked custard or whipped cream instead of raw eggs. This provides an option for those concerned about consuming raw eggs.

Why do the ladyfingers in tiramisu stay soft?

The ladyfingers are soaked in espresso (and sometimes alcohol), which softens them and allows them to blend seamlessly with the mascarpone mixture, giving the dessert its soft, sponge-like texture.

Is tiramisu a heavy dessert?

Tiramisu is rich and indulgent but not overly dense. Its light, airy layers of mascarpone and whipped eggs (or cream) balance the richness of the flavors, making it a satisfying yet not overly heavy dessert and the coffee gives you a good caffeine boost.

Is tiramisu always made with coffee?

Traditionally, tiramisu contains coffee, usually strong espresso, which is used to soak the ladyfingers.

Do people use alcohol in tiramisu?

While many modern recipes include alcohol, such as Marsala wine, rum, or coffee liqueur, the original recipe from Treviso, Italy, does not call for alcohol. This is in keeping with its intended role as a family dessert. Over time, alcohol became a popular addition, but it remains optional.

What is the history of tiramisu?

Tiramisu is a relatively modern dessert, believed to have been created in 1971 in Treviso, a town in the Veneto region of Italy. It was reportedly invented by a local restaurant owner, who wanted to create a special treat for his son. Over the years, it grew in popularity and became a staple on dessert menus around the world. Its precise origin is still debated, but the dessert’s fame spread quickly from the Veneto region across Italy and internationally.

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