Tiramisu, Everywhere
Tiramisu, Everywhere
In Italy, tiramisu is impossible to avoid and completely impossible to resist.
You’ll find it everywhere. In restaurant dessert menus, in café display cases, even neatly packaged in convenience stores, ready to take home. It’s not reserved for special occasions or fancy dining. It’s simply part of everyday life.
And every version is a little different.
Each chef has their own recipe some lighter, some richer, some with more espresso, some with a generous dusting of cocoa. But somehow, they’re all delicious. Creamy mascarpone layered with coffee soaked ladyfingers, lightly sweet, balanced, never too heavy. It’s comfort and elegance in one spoonful.
When I was in Italy, I never skipped it. Not once. If tiramisu was on the menu, it was coming to the table. It became my quiet ritual at the end of a meal, the familiar finish to a day of exploring.
Back home, I make it every now and then. It’s not complicated, but it feels special. The smell of espresso, the folding of mascarpone, the layering of biscuits, it brings back that feeling of sitting in a small café, lingering over dessert just a little longer than necessary.
Tiramisu may be everywhere in Italy, but each time I make it at home, it feels personal. A small reminder that some flavors don’t stay behind when you leave, they follow you.
Home-style Tiramisu
Classic Italian Tiramisu
No cream. No baking. Just tradition.
This is the traditional version you’ll find across Italy—light mascarpone cream, espresso-soaked savoiardi, and a generous dusting of cocoa. Each region and chef may adjust slightly, but the foundation remains beautifully simple.
Ingredients (Serves 6–8)
4 large egg yolks
100g (½ cup) granulated sugar
500g mascarpone cheese (room temperature)
4 large egg whites
1 pinch salt
1½ cups strong espresso, cooled
2–3 tbsp Marsala wine or dark rum (optional but traditional in many regions)
200–250g savoiardi (ladyfinger biscuits)
Unsweetened cocoa powder, for dusting
Instructions
1. Make the Mascarpone Cream
In a bowl, whisk egg yolks and sugar together until pale, thick, and creamy.
The mixture should lighten in color and slightly increase in volume.
Add mascarpone and gently mix until smooth. Do not overmix.
2. Whip the Egg Whites
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
Gently fold the egg whites into the mascarpone mixture in 2–3 additions.
Fold carefully to keep the cream light and airy.
3. Prepare the Coffee Soak
Combine cooled espresso with Marsala or rum, if using.
Individual Mason Jar Tiramisu
4. Assemble
Quickly dip each savoiardi into the coffee (1–2 seconds per side — don’t soak, or you’ll create dessert soup).
Arrange a layer in your dish.
Spread half of the mascarpone cream over the top.
Repeat with another layer of dipped biscuits.
Finish with remaining cream.
5. Chill
Refrigerate for at least 4–6 hours, preferably overnight.
This resting time allows the layers to soften and the flavors to develop.
6. Finish
Before serving, dust generously with unsweetened cocoa powder.
The Result
Light. Creamy. Balanced.
Not overly sweet.
Soft but structured.
Deep espresso flavor with delicate mascarpone richness.
And yes — this version uses raw eggs, as is traditional. If that makes you nervous, you can use pasteurized eggs.
