Original Tiramisu

Tiramisù, a typical Italian dessert, has as its main ingredient the Savoiardi dipped in coffee which are covered with a delicious mascarpone-based cream and very fresh eggs .

The origins of Tiramisù are uncertain and could date back to 1980, the year in which the term was inserted in the Italian vocabularies; but what is the origin of the tiramisu? it was certainly born in northern Italy, probably in Friuli Venezia Giulia or in the Veneto region. The dilemma that has always gripped sweet lovers is the choice of the biscuit to use as a base. The historic battle is between tiramisu with pavesini or ladyfingers . Obviously tastes are subjective and the only way to understand which is the best is to try the recipe with both cookies and then decide, perhaps using homemade ladyfingers.





  • 4 eggs
  • 100g of sugar
  • 500g of mascarpone
  • 300g of ladyfingers
  • unsweetened coffee to taste
  • to taste unsweetened cocoa powder


Separate the yolks from the whites and add them to the sugar, whip them well with an electric whisk or a planetary mixer until the mixture is light and fluffy.
Then add the mascarpone already out of the fridge for 5 minutes to make it softer, and mix. Separately, in another container, whip the egg whites until stiff peaks, then add them to the egg yolks whipped with the sugar, a little at a time, stirring gently from the bottom up so as not to disassemble them.

We create a layer of mascarpone cream on the bottom of an ovenproof dish (ours is a square of about 20 × 20 cm). We arrange the ladyfingers (quickly dipped on both sides in cold and unsweetened coffee) next to each other forming the first layer. Cover the ladyfingers with the cream, then another layer of ladyfingers and finally again with the cream. We put the cake in the refrigerator for about three hours. We conclude, before serving, by sprinkling plenty of bitter cocoa over the entire surface of the Tiramisu.



Over time, one of the readjustments of the classic and original recipe of Tiramisu was the use of Pavesini instead of Savoiardi. To date, this choice is the cause of discussion among the most traditionalists of the recipe.





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