I love dessert. (I love wine too, but I digress.) One of my family’s favorite desserts and an Italian classic is the majestic Tiramisu.  

Tiramisu has dozens of variations, all valid, but the original (and in my opinion the best) throughout Italy, is made as follows:

Ingredients:

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• 4 medium eggs

• 500g of mascarpone cheese

• 4 tablespoons of sugar

• 300g of ladyfinger biscuits (savoiardi)

• 8 small cups of cold coffee (prepared with a moka pot)

• sifted unsweetened cocoa powder

Procedure:

For an optimal result, two small precautions should be taken: both the eggs and the mascarpone should be at room temperature, and in the meantime, we can take advantage of preparing the coffee and letting it cool.

1. Separate the egg yolks from the egg whites and place them in two separate bowls.
2. Combine the sugar with the egg yolks and, using a whisk or an electric mixer, mix until it becomes clear and frothy. Add the mascarpone and work the mixture until you get a smooth and homogeneous cream.
3. Beat the egg whites until stiff peaks form and gently fold in the already prepared egg yolk mixture, incorporating them from bottom to top to maintain their fluffiness.
4. Start dipping the ladyfinger biscuits in the container with the now cold coffee, then arrange them in a row in a suitable dish to contain the dessert, being careful not to make them too dry or too soaked.
5. After completing the first layer of coffee-soaked biscuits, spread a generous layer of the previously prepared cream.
6. Repeat with a layer of biscuits, then more cream, alternating layers until reaching the top of the dish. The final layer should be cream.
7. Refrigerate for at least 4 hours (preferably prepared the night before) and only when serving, sprinkle the top layer with unsweetened cocoa powder, covering it entirely.

P.S. Due to the use of raw eggs, it is recommended to pasteurize them beforehand.

And in the end…

Tiramisu is a delightful Italian dessert that originates from the Veneto region in northern Italy. Its history dates back to the 17th century, although the dessert we know today has evolved over the centuries that followed.

Its creation is often attributed to the city of Treviso, but other cities like Padova and Verona also claim its origin. Tiramisu is said to have been born as an energizing treat for workers who needed a boost of energy during the day.