Born in the Veneto region of Italy in the 1960s, Tiramisu (meaning “pick me up” in Italian) has become a worldwide symbol of Italian dessert excellence. The magic lies in the perfect balance between the bitter notes of coffee and cocoa, the sweetness of mascarpone cream, and the delicate texture of savoiardi biscuits.
| Ingredient | Amount |
|---|---|
| Mascarpone | 125g |
| Egg Yolks | 1 |
| Savoiardi Biscuits | 6 pieces |
| Strong Coffee | 120ml |
| Cocoa Powder | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Mascarpone | 250g |
| Egg Yolks | 2 |
| Savoiardi Biscuits | 12 pieces |
| Strong Coffee | 240ml |
| Cocoa Powder | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Mascarpone | 500g |
| Egg Yolks | 4 |
| Savoiardi Biscuits | 24 pieces |
| Strong Coffee | 480ml |
| Cocoa Powder | 4 tbsp |
Understanding the science behind each component helps create the perfect tiramisu. The mascarpone cream must be rich yet light, the coffee soaking precise to avoid soggy or dry biscuits, and the layering careful to ensure even distribution of flavors.
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 7g |
| Carbohydrates | 26g |
| Fat | 24g |
| Calcium | 115mg |
While traditional recipes use raw egg yolks, you can find pasteurized eggs or use alternative recipes that cook the eggs in a zabaglione.
When properly refrigerated, tiramisu keeps for up to 4 days. The flavors often improve after 24 hours.
Yes, but the texture may change slightly. Thaw in the refrigerator overnight before serving.
While traditional, it’s optional. You can omit it or substitute with rum or coffee liqueur.
Share your tiramisu creations using #AuthenticTiramisu – and remember, patience in preparation and quality ingredients are the secrets to perfect Italian tiramisu! 🇮🇹✨
