Like a lot of Italian food, tiramisù comes with an argument: Veneto and Friuli-Venezia Giulia both claim the “first” version, and the documentation people point to varies depending on who you ask.
I’m Italian—so I’m not here to reinvent it. I’m here to respect what makes tiramisù taste like tiramisù.
Recipe specs
Dish size: 30 × 20 cm
Mascarpone: 750 g
Eggs: 5 medium (about 260 g total)
Savoiardi: 250 g
Sugar: 120 g (60 g for yolks + 60 g for whites)
Coffee: 300 g, cooled (sweeten to taste)
Unsweetened cocoa: as needed
Ingredients
750 g cold mascarpone
5 medium eggs (separated)
120 g sugar, split: 60 g + 60 g
250 g savoiardi
300 g brewed coffee, cooled (sweeten to taste)
Unsweetened cocoa powder for dusting
Optional:
1–2 tbsp Marsala (or dark rum) in the coffee
Equipment
Electric mixer, 2 large bowls, spatula, wide shallow bowl (for coffee), 30 × 20 cm dish.
1) Brew the coffee
You need 300 g of brewed coffee. Sweeten to taste (example: ~1 tsp). Pour into a wide shallow bowl so it cools fast. Coffee must be cool to the touch before dipping savoiardi.
Bear Hug- Espresso / Moka
Bear Hug is your “real tiramisù” coffee: Fair Trade espresso blend, medium-dark (Viennese), low acidity, full body, with a toffee + chocolate profile and a smooth finish—strong flavor without bitterness.
How to get 300 g brewed coffee with it:
Espresso machine: pull shots until you reach 300 g total brewed coffee .
Moka pot: brew moka and measure out 300 g (top up with more brewed coffee if your pot yields less).
Sasquatch – Drip / French Press / Pourover
Sasquatch is built for drip, French press, pour over with a rounded, smooth body and a cocoa + maple vibe (plus a subtle cedar finish).
Brew it stronger than a normal cup for tiramisù:
Aim for a short, strong brew so the flavor doesn’t disappear once absorbed by biscuits.
Brew to 300 g, then cool.
2) Separate eggs cleanly
Whites in one bowl, yolks in another.
Whites must be perfectly clean (no yolk contamination).
3) Whip yolks with 60 g sugar
Start whipping yolks, then add 60 g sugar while mixing.
Whip until pale, airy, and increased in volume.
Checkpoint: thick, lighter color, fluffy—not liquid.
4) Add mascarpone gradually
With the mixer running, add mascarpone little by little.
Mix until you get a thick, compact cream.
Checkpoint: dense and stable, not loose.
5) Whip whites with 60 g sugar
Clean beaters well.
Whip whites while adding the reaming sugar gradually until foamy/white.
Whip to very stiff peaks.
Bowl test: invert the bowl for 1–2 seconds. If it doesn’t move, it’s ready.
6) Combine creams
Add one large spoonful of whipped whites into mascarpone cream.
Mix this first addition vigorously to loosen the base.
Add remaining whites in portions, folding bottom-to-top gently until just combined.
Checkpoint: airy cream that holds shape; not runny.
7) Base layer of cream
Spread a generous spoonful of cream across the bottom of the dish.
8) Dip savoiardi briefly
Dip each savoiardo very briefly: one side, then the other.
Rule: moist outside but still structured. If it collapses, you dipped too long.
9) First biscuit layer
Arrange dipped savoiardi all facing the same direction.
10) Cream layer, then repeat
Cover with cream and level it. Repeat: savoiardi → cream → level.
11) Finish
Dust with cocoa using a sieve.
12) Chill to set
Refrigerate at least a couple hours before serving (better texture when fully set).
Storage
With fresh eggs: best same day, up to 1 day refrigerated airtight.
With pasteurized eggs: 2–3 days refrigerated airtight.
Freezer: about 2 weeks.
This recipe is for informational purposes only. Use fresh, high-quality ingredients and follow safe food-handling practices—especially when working with eggs.
