Sometimes the best recipes start with a holiday, a beautiful view and a very well-deserved dessert.
Back in July, we spent part of our holiday exploring Italy, including a beautiful hike through the Dolomites. After working up a very healthy appetite on the mountain, we came across a little mountain hut and decided that a sweet treat was absolutely justified.
And then came the tiramisu.
Oh. My. Goodness.
It was everything I want tiramisu to be — light and airy, incredibly creamy and rich. But somehow never heavy or overwhelming.
The coffee-soaked Savoiardi were soft without being soggy, the mascarpone cream was silky and delicate And the whole dessert felt like the perfect reward after a day in the mountains.
Naturally, I came home with a mission.
I wanted to recreate that tiramisu.
I tried to capture what made that mountain-hut dessert so memorable. A traditional mascarpone cream made with eggs rather than whipped cream, proper Italian Savoiardi, strong coffee and plenty of cocoa. The result was exactly what I was hoping for — a tiramisu that is rich and indulgent, but still wonderfully light and airy.
And the best part?
You don’t actually need to make it the night before. We chilled ours for about four hours, and it was beautifully set and ready to serve.
So, this is my little taste of that unforgettable Dolomite afternoon — recreated at home.
Why I Love This Tiramisu
There are plenty of tiramisu recipes out there, so what makes this one special?
For me, it’s the texture.
I didn’t want a heavy, overly rich tiramisu. I wanted that lovely contrast we experienced in Italy. Rich mascarpone flavour, but a cream that was light, airy and almost mousse-like.
The secret is the mascarpone cream.
Instead of adding whipped cream, this recipe uses egg yolks and sugar whipped until pale and creamy, mascarpone, and softly folded whipped egg whites. The whipped whites add air to the mascarpone mixture without making it feel heavy.
The result is creamy, delicate and rich without being overwhelming. Exactly what I was trying to recreate.
Tips for the Best Tiramisu
Don’t soak the Savoiardi
This is probably the easiest way to ruin a tiramisu.
A quick dip is all you need. The biscuits continue absorbing moisture from the coffee and mascarpone cream while the tiramisu rests.
Let the coffee cool completely
Warm coffee will soften the biscuits too quickly and can affect the texture of the cream.
Don’t overbeat the mascarpone
Once the mascarpone is smooth and incorporated into the yolk mixture, stop mixing.
Be gentle with the egg whites
The whipped egg whites are what give this tiramisu its light, airy texture.
Fold rather than stir.
Cocoa goes on last
Adding the cocoa just before serving keeps it fresh-looking and prevents it from becoming damp in the refrigerator.
Four hours really is enough
If you have the time, overnight is wonderful. But if you’ve suddenly realised at lunchtime that you need dessert for dinner, don’t panic.
Four hours in the fridge gave us a beautifully set tiramisu.
Can I Make Tiramisu the Day Before?
Absolutely.
In fact, tiramisu is one of those desserts that benefits from resting in the refrigerator.
Making it the day before allows the coffee, mascarpone and cocoa flavours to come together. This gives the Savoiardi plenty of time to soften.
Just wait until shortly before serving to add the final cocoa dusting.
Does Traditional Tiramisu Use Cream?
Traditional Italian tiramisu is commonly made with mascarpone, eggs and sugar, rather than whipped cream.
There are plenty of delicious versions made with cream. But for the tiramisu I was trying to recreate from our trip to the Dolomites, I wanted the lighter, more traditional egg-based mascarpone cream.
And I’m very glad I did. The finished cream was rich and silky, but still wonderfully light.
A Little Taste of Italy at Home
Our original tiramisu was enjoyed after a day of hiking through the Dolomites. Sitting at a mountain hut with coffee, spectacular scenery and that wonderful feeling of having absolutely earned your dessert.
This homemade version obviously can’t recreate the mountain view.
But that first bite? It came surprisingly close.
And sometimes that’s exactly what a good recipe should do. Bring back a little piece of a holiday long after you’ve come home.
Classic Italian Tiramisu – Light, Airy & Rich
Ingredients
Mascarpone cream
- 500 g mascarpone room temperature
- 4 large eggs room temperature
- 100 g caster sugar
- Pinch of salt
For assembling
- 250 –300 g Savoiardi (Italian finger biscuits)
- 300 ml strong coffee or espresso cooled
- Unsweetened cocoa powder for dusting
Instructions
- Brew 300 ml strong coffee. Set aside and allow it to cool completely.
- Separate the eggs.
- Beat the egg yolks and sugar for 3–4 minutes until pale, thick and creamy.
- Add the mascarpone and mix on low speed just until smooth.
- Whip the egg whites with a pinch of salt until firm peaks form.
- Gently fold the egg whites into the mascarpone mixture in three additions.
Assembly:
- Quickly dip each Savoiardo into the cooled coffee, approximately one second per side.
- Arrange a layer of dipped Savoiardi in your dish.
- Spread half the mascarpone cream over the biscuits.
- Repeat with another layer of dipped Savoiardi and finish with the remaining mascarpone cream.
Resting & Serving:
- Cover with cling clingwrap and refrigerate for at least 4 hours, preferably longer. (The longer it rests the better the texture becomes, It can also be made overnight)
- Remove just before serving and generously dust with unsweetened cocoa.
Notes
My verdict: This is the tiramisu I was trying to recreate from that little mountain hut in the Dolomites… I think we’ve got pretty close.
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