Classic Italian Tiramisu – Light, Airy & Rich
A classic Italian tiramisu with silky mascarpone cream, coffee-soaked Savoiardi and a generous dusting of cocoa. Light, airy and rich without being heavy — and ready in just 4 hours.
Servings: 8
Calories: 490kcal
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
For the best texture, don't oversoak the Savoiardi. They should be softened but still hold their shape.
This recipe contains raw eggs. Use very fresh eggs and keep the finished tiramisu refrigerated. For higher-risk individuals, use pasteurised eggs.
This recipe calls for a 4 hour resting time, but the longer it rests the better the texture. This recipe works very well with overnight refrigeration.