Tiramisu Recipe
This Tiramisu recipe layers espresso-soaked ladyfingers with a rich mascarpone cream and a dusting of cocoa powder for the ultimate Italian dessert. Featured on Bonacini’s Italy with host Michael Bonacini, this classic treat blends bold coffee flavor with smooth, airy cream. Elegant yet simple to prepare, tiramisu is a timeless dessert perfect for dinner parties, holidays, or indulgent weekend treats.
The Inspiration
Tiramisu is one of Italy’s most recognizable desserts, beloved around the world for its luxurious texture and bold coffee flavor. The name tiramisu translates to “pick me up” in Italian, referencing the energizing combination of espresso and cocoa. Though its exact origins are debated, the dessert is widely believed to have been created in the Veneto region during the mid-20th century.
Traditional tiramisu is known for its layered structure. Soft ladyfinger biscuits are quickly dipped in strong espresso before being arranged in a dish and topped with a luscious mascarpone cream. The cream itself is made by blending egg yolks, sugar, mascarpone cheese, and airy whipped egg whites, creating a light yet indulgent texture.
On Bonacini’s Italy, Michael Bonacini often highlights recipes that celebrate traditional Italian cooking while remaining approachable for home cooks. Tiramisu fits perfectly into that philosophy. It requires no baking and uses simple ingredients, yet the final result feels luxurious and sophisticated.
Ingredients
- 1 ½ cups (350 ml) strong espresso
- 4 eggs, whites and yolks separated
- 1 cup (240 ml) sugar
- 2 cup (470 ml) mascarpone cheese
- 28-32 lady fingers
- Cocoa powder, for dusting
- 2.5 ounces (72 g) dark chocolate shavings, for garnish
Method
- Prepare the espresso and let it cool in a shallow bowl.
- In a large bowl, whisk egg yolks until light and fluffy, about 5 minutes.
- Add sugar slowly to egg yolks, whisking until sugar has completely dissolved. Add mascarpone cheese to yolk mixture and whip together.
- In a separate bowl, whisk egg whites until stiff peaks form, roughly 8-10 minutes. Fold whipped egg whites into mascarpone mixture.
- Dip lady fingers in espresso, coating both sides, then layer them in the bottom of an 8 x 10-inch (20.5 x 25.5 cm) serving dish.
- Cover the lady fingers with half of the mascarpone mixture. Repeat with another layer of espresso-soaked lady fingers, then another layer of mascarpone mixture. Cover the dish and refrigerate for at least 6 hours or overnight.
- Dust the top of the tiramisu with cocoa powder and decorate with chocolate shavings. Serve cold.
- Buon appetito!
Serving Suggestions
Tiramisu is traditionally served as the final course of an Italian meal, offering a perfect balance of sweetness and coffee flavor. Because the dessert is chilled and creamy, it provides a refreshing contrast after hearty dishes like pasta, braised meats, or roasted poultry.
For an authentic Italian dining experience, serve tiramisu alongside freshly brewed espresso or cappuccino. The coffee enhances the dessert’s espresso-soaked layers while complementing the rich mascarpone cream. A small glass of dessert wine such as Vin Santo or Marsala can also pair beautifully with its flavors.
This dessert is ideal for entertaining because it can be made well in advance. Prepare the tiramisu the night before a gathering and allow it to chill overnight. The extended resting time allows the layers to fully absorb the espresso and creates a beautifully soft texture.
Final Thoughts
This Tiramisu recipe celebrates the elegance and simplicity of classic Italian desserts. Layers of espresso-soaked ladyfingers, creamy mascarpone filling, and cocoa powder create a dessert that is rich yet light, indulgent yet balanced.
Featured on Bonacini’s Italy, Michael Bonacini demonstrates how traditional Italian recipes can be recreated at home with ease. With no baking required and just a handful of ingredients, tiramisu proves that some of the most memorable desserts come from simple techniques and high-quality ingredients.