Tiramisu
Tiramisù
Mascarpone, egg, coffee-soaked savoiardi — the dessert people argue about because they care.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Tiramisù.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- —
- Total
- 4 hr 25 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tiramisu is a cold layered dessert: savoiardi dipped in espresso (and Marsala if you like), a mascarpone zabaglione or a simple egg-mascarpone cream, cocoa on top. It should taste of coffee and dairy, not of a soggy sponge drowning. Raw egg is traditional; a cooked zabaglione is the cautious house.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Beat yolks and sugar until pale. Beat in mascarpone until thick. Optionally fold whipped whites. Do not overbeat into soup.
8 minStep 2
Dip each biscuit in coffee for a second — wet, not collapsing. Layer biscuits and cream in a dish. Repeat.
10 minStep 3
Cocoa on top. Chill at least 4 hours, better overnight.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Savoiardi → Dry sponge fingers
Same job. Soft cake will turn to mush.
Tips
- A splash of Marsala or rum in the coffee is the grown-up version.
- Pasteurised yolks are a valid caution. We will not lecture.
History & culture
Veneto and a thousand restaurant menus. The name means pick-me-up. It is 20th-century, which does not make it less Italian.
Most food historians put it in the 1960s–70s, not Renaissance Venice. That is allowed.
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Andy Li via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Purezza's%20Legendary%20Tiramisu%20-%20Purezza%202024-12-17.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tiramisu take?
4 hr 25 min all in — 25 min prep, 4 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 8 squares. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
80 g of Sugar.
What can I use instead?
Savoiardi → Dry sponge fingers. Same job. Soft cake will turn to mush.
Any tips from this recipe?
A splash of Marsala or rum in the coffee is the grown-up version. Pasteurised yolks are a valid caution. We will not lecture.
Can I prepare this ahead?
Cocoa on top. Chill at least 4 hours, better overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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