Tiramisu is a simple Italian dessert made from only six ingredients, yet it has won the world over with its flavors, texture, and unique appearance. As a Tiramisù World Cup judge, I’m sharing the most original and authentic recipe, with step by step directions, so you can easily re-create this iconic Italian dessert in your own kitchen.
If you’ve wanted to make tiramisù, but never have, or have made it, but weren’t impressed, I’m glad you found this recipe because it’s the original tiramisù recipe, according to the Italian Academy of Cuisine.
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A SMALL REQUEST: IF YOU ARE GOING TO USE THE JUMP TO RECIPE BUTTON ABOVE THEN REALIZE YOU HAVE QUESTIONS–PLEASE COME BACK TO THE BODY OF THIS ARTICLE, AS THE ANSWER IS MOST LIKELY INCLUDED BELOW. Thank you!
Before I begin, let me clarify the purpose of my article: I am sharing this information so that you, the reader, can make an informed decision when you choose to make a tiramisu, or order a serving of this world-famous dessert. It is not to say that this is the only way it should be made. In fact, I have a limoncello tiramisu recipe which bears only a slight resemblance to the classic, and original recipe.
How is one supposed to know the facts about this sweet when there is so much misinformation online? I hope to clarify them so that you can take the original recipe and try it as written, then modify it to suit your own taste. If you read an article which tells you that tiramisu always contains alcohol (just an example), you’ll be the tiramisu expert, and know the facts.
How do I Know Which Tiramisù Recipe is the Original?
The recipe I am sharing with you is the original tiramisu recipe from Le Beccherie in Treviso. On 15 October, 2010, the recipe for Tiramesù de Le Beccherie was filed with a notarial deed with the Accademia Italiana della Cucina (Italian Academy of Cuisine). Not only did I taste the tiramisu at this restaurant which still makes the original tiramisu today, but I was able to see the notarized information.
Although I am used to seeing recipes which claim they are authentic for so many Italian dishes, tiramisu is by far the most misrepresented recipe I have ever seen. NOT ONE SINGLE RECIPE ON THE FIRST PAGE OF GOOGLE IS AN AUTHENTIC OR ORIGINAL RECIPE, in fact, not one of them is really even close.
It’s rather shocking to see all the claims to be the “best”, or “authentic” tiramisu recipe along with so many tips which are all so misleading. However, I plan to set the record straight, including the actual recipe for you, and hope you’ll try it and share with friends and family! It’s really empowering to be armed with correct information, and a solid recipe, and know that you will no longer be duped (on this particular topic, or dish).
What is Tiramisu?
Tiramisù, spelled with the accent* on the u, is a no cook, no bake, chilled dessert featuring an sweetened egg and cheese cream mixture layered in between coffee soaked Savoiardi biscuits/cookies, and dusted with unsweetened cocoa powder. Tiramisù is enjoyed after the biscuits have had time to absorb the coffee, and all the ingredients’ flavors. It is one of the most widely recognized, and most loved desserts around the world.
Where is Tiramisu Originally From?
Tiramisu was first created in a restaurant called Le Beccherie in Treviso, Italy (just north of Venice). Tiramisu (or teramisu) was created in the early 1970s, so it’s a relatively recent recipe to have such a huge impact across the globe.
What Does Tiramisù Mean?
In Italian, tiramisù translates to “pick me up”. It is meant to infer that the dessert will give you a boost, probably from the kick of the coffee in the dessert.
Tiramisu is a simple concoction, yet should to be made as the creator intended to understand why this recipe went “viral” so quickly. It was a world renowned creation shortly after it was invented in 1972, so staying true to the original will definitely give you the results you can only dream of.
What is Traditional Tiramisu Made of?
The traditional, and original recipe for tiramisu consists of only six ingredients:
Egg yolks – Mascarpone cheese – Sugar – Savoiardi biscuits – Espresso – Cocoa powder
Even Google’s snippet to answer this basic question is incorrect. For the best results, please use top quality ingredients ( the best you can find). Organic, free range eggs, a quality mascarpone brand, like Di Stefano in California, and the best espresso coffee you can find/make.
I have linked to products I recommend, but you can find many of them in your own grocery store, Italian shop, or other online sites. I highly recommend sticking with Matilde Vicenzi for the Savoiardi biscuits, as they are truly the best, and most used in Italy.
Is Tiramisù Very Unhealthy?
The original recipe is not very unhealthy*, but it is not a low-calorie dessert. Once again, lots of misinformation online. This is the snippet given in response to the aforementioned query:
“The problem: high-calorie ingredients. Lots of whipping cream, boatloads of mascarpone cheese and the cake- like ladyfingers cookies.” -Food Network
In fact, there is no whipping cream in tiramisu, a modest amount of mascarpone, and the cookies are not cake-like at all. To boot, there are only 28 calories in a Savoiardi biscuit/cookie. However, this brings up another health question.
Is it OK to use raw Eggs in Tiramisu?
Generally, in the US, the answer is no, it’s not okay to use raw eggs in tiramisù due to the risk of salmonella. If you have your own chickens, or feel comfortable with fresh, quality eggs, then this is how the original dessert is made in Italy, using raw egg yolks. However, due to the majority of US homes using store-bought eggs, this recipe will direct you to pasteurize the yolks (directions included) for safety.
Let’s get to the recipe, and you can read the rest of the questions and answers before the printable recipe card below. The original recipe uses 250 g of mascarpone, but I found it was too runny and didn’t make enough filling (probably due to differences in ingredients from Italy). After having family and neighbors “taste-test” for me, the unanimous decision was that a little extra mascarpone provided a better result.
Original Tiramisù Recipe
Recipe from Le Beccherie, slightly adapted by Christina Conte (for US readers) Serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- Egg yolks
- Mascarpone cheese
- Sugar
- Savoiardi biscuits
- Espresso
- Cocoa powder
Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
Directions
- Make the espresso coffee, and mix with 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml). The end result should be to your liking; not too strong, or too weak, is best.
- Set up a double boiler (if you don’t have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn’t create a skin.
- Add the mascarpone to the egg and sugar, and mix well.
- Pour some cold coffee into a bowl. Be sure it’s not hot or the biscuits will absorb too much liquid.
- Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side). Then place on the platter or in the dish in row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies. Next, spread half of the mascarpone/egg mixture over the soaked biscuits.
- Repeat with the other half of the biscuits for the second layer.
- Finally, spread with the rest of the filling, and cover with cling film and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, remove from the refrigerator.
- To serve, slice into even pieces, wiping the knife in between each cut to produce clean edges, and serve using a metal spatula (for best results).
Please tell me what you think if you make this recipe. There’s a comment and review tab below.
Is Tiramisu Always Made with Alcohol?
Tiramisu is made without alcohol. That is, if you are making the original and authentic recipe. Online searches will lead you to much misinformation on this point, one of which incorrectly states that Marsala is cooked and used in this classic Italian dessert. Marsala is not included in a classic tiramisu recipe.
What Alcohol is Added to Tiramisù?
THERE IS NO ALCOHOL IN TIRAMISU. The original recipe didn’t include any liqueur, wine or other beverage other than coffee. Google’s choice in responses comes from Allrecipes which is incorrect in stating Marsala wine.
Can I Substitute Cream Cheese for Mascarpone in Tiramisu?
While it won’t be authentic if you use cream cheese, in the US, it may be very difficult and/or expensive to find mascarpone depending on your location, so your only chance at being able to make a version of tiramisu would be to use cream cheese. Read the recipe notes for another option.
What is a Substitute for Marsala in Tiramisu?
You’re in luck, because there’s no need to substitute anything for Marsala in Tiramisu, because is does not contain Marsala in the first place.
Can Kids eat Tiramisu With Alcohol?
If you make the original tiramisu recipe, you can feed it to children since it doesn’t contain alcohol. However, be aware that it does contain espresso coffee.
What Drink to Serve with Tiramisu?
While many beverages are a great choice to serve with tiramisù, the “best” (or most fitting drink) would be Prosecco, which is made in the same region as the famous dessert was created. La Marca Prosecco is a perfect pairing, and was one of the sponsors of the competition last year. If you are unable to source La Marca, or another Prosecco brand (look for DOC or DOCG on the bottle), then a spumante, Champagne, and/or other dessert wine are good alternatives.
The Tiramisu World Cup
If you are a serious tiramisu fan, then maybe you should consider entering the Tiramisu World Cup in Treviso, Italy next year. This competition is held each year (the beginning of October) and chooses winners in the original recipe, and creative recipe categories.
Want to learn even more about tiramisu and Italian culture? Then follow the original Tiramisu Academy on Instagram and Facebook. There are chapters around the world which you can join, like the California Tiramisu Academy, here in Los Angeles.
Tiramisu - Original and Best Recipe From Its Birthplace in Treviso, Italy
The original and authentic tiramisu recipe from Le Beccherie in Treviso Italy. Creamy, and delicious with a coffee kick, this dessert will be a discovery you'll be delighted you came upon.
Ingredients
- 3 egg yolks
- 125 g (½ c + 2 Tbsp) sugar, divided
- 250 g mascarpone (I used 300 g, or 1 ¼ c)
- 18 ladyfingers
- 6 oz coffee (+ 2 oz water)
- cocoa
- (SEE NOTES)
Instructions
Special equipment: Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
Directions:
- Make the espresso coffee, and mix with 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml). The end result should be to your liking; not too strong, or too weak, is best.
- Set up a double boiler (if you don't have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn't create a skin.
- Add the mascarpone to the egg and sugar, and mix well.
- Pour some cold coffee into a bowl. Be sure it's not hot or the biscuits will absorb too much liquid.
- Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side). Then place on the platter or in the dish in row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies. Next, spread half of the mascarpone/egg mixture over the soaked biscuits.
- Repeat with the other half of the biscuits for the second layer.
- Finally, spread with the rest of the filling, and cover with cling film and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, remove from the refrigerator.
- To serve, slice into even pieces, wiping the knife in between each cut to produce clean edges, and serve using a metal spatula (for best results).
Notes
- If you make the tiramisù with these directions, I feel it rounds out the flavor more evenly, vs having all the sugar in the egg filling, and strong, unsweetened coffee with none.
- For a mascarpone alternative, mix room temperature cream cheese (good quality is a must) with some creme fraiche for a more mascarpone-like texture (3:1 ratio of cream cheese to creme fraiche).
- Be sure to chill your tiramisu for at least 4 hours, but preferably overnight.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 166mgSodium: 176mgCarbohydrates: 16gFiber: 0gSugar: 1gProtein: 5g
Nutrition information is only estimated.
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*I used the word tiramisu with and without the accent throughout this article so that Google can find it more easily when scanning the internet (for SEO purposes). It was done intentionally.
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