Basilberry recipes


Tiramisł Recipe


Ingredients for Tiramisł
Preparation time: 40 min
Cooling time: 2-4 hours
Persons: 12
Difficulty: Low/Average
Cost: Low/Average

There are many theories about the origin of the Tiramisł and over the years every region in Italy has come up with its own version of this culinary highlight. Several sources claim that the Tiramisł was first prepared in the city of Siena in Tuscany by a group of confectioners to celebrate an important visit of Cosimo III de' Medici, the Grand Duke of Tuscany. The prepared cake had to resemble the kind of person Cosimo III de' Medici was so the it ended up being an important and tasteful dessert prepared with very basic and simple ingredients. Thanks to Cosimo's gluttony and love for sweets the Tiramisł today is known as an extremely caloric dessert but nonetheless it stillis the most popular and requested dessert in the country so there must be something really special about it! From being called the Duke's Soup and being served just in the noble community the news spread about it having certain aphrodisiac properties and soon everybody wanted a taste of this magical dessert! The name change into Tiramisł, literally pick me up, was a fact and the mystery about who invented it and what it really all means remains one of Italy's best kept secrets..
    For the Tiramisł:
  • Cocoa powder
    to sprinkle
  • Coffee
    to soak the ladyfingers, about 350 ml
  • Chocolate
    dark, 180 gr
  • Chocolate
    white, 85 gr
  • Mascarpone
    500 gr
  • Eggs
    6 medium
  • Sugar
    120 gr + 2 tablespoons
  • Ladyfingers
    400 gr



Use a Moka coffee machine to prepare 350 ml of coffee. Get one oven dish to pour your coffee into and another one to prepare the tiramisł in later on. Put 2 tablespoons of sugar in the first dish, pour the cofee into it and stir to dissolve the sugar. Let the coffee cool.

Grate the chocolate bars and put the flakes of white and dark chocolate into two different bowls. You can use dark chocolate or a combination of white and dark chocolate like I have done in this tiramisł recipe. Next, we start preparing our tiramisł cream by separating the egg yolks from the whites.

Get two mixing bowls and seperate the 6 eggs. Be very carefully not to spill any of the egg yolks into the whites and viceversa while separating the eggs because this can result in a less consistent tiramisł cream. Add 60 gr of sugar to the egg yolks and keep the remaining to the side.

Whip the egg yolks with the sugar until you get a nice, light and creamy mixture. Get a third bowl for the mascarpone cheese and a wooden spoon to stir.

Stir until creamy and smooth with no lumps. Add the softened mascarpone cream to the previously prepared egg yolks and sugar mixture and whisk to blend in all the ingredients.

Now, add a pinch of salt to the egg whites and whisk till stiff peaks form. If you turn the bowl upside down, the whites should be stiff enough not to fall out. You have now prepared the first bowl of mascarpone and egg yolk cream and the second bowl with the stiff egg whites.

Add the remaining 60 gr of sugar to the egg whites, stir and then pour the content into the bowl with the mixture of mascarpone cheese and egg yolks. Use a spatula to gradually and very gently fold the egg whites and sugar into the cream. Do this very carefully to keep the mixture light and fluffy.

You have now prepared the tiramisł cream. Dip the ladyfingers, one at a time and quickly on both sides, in the cooled coffee and place them into the second oven dish to layer the tiramisł.

Cover the soaked ladyfingers with a layer of the cream and level with a spatula.

Sprinkle the surface of the creamy layer with sifted cocoa powder and a layer of dark and white chocolate flakes.

With the chocolate topping you have completed the first layer. When the first layer of ladyfingers was placed vertically place the second layer horizontally (or viceversa). Again, cover the soaked ladyfingers with a layer of mascarpone cream and level carefully with a spatula.

Sprinkle sifted cocoa powder and chocolate flakes on top of the second tiramisł layer. Cover the dish with aluminum foil and place the tiramisł in the fridge for at least 4 hours. Just before serving the tiramisł decorate it with fresh strawberries to add color and a fresh fruity flavour!
Cooking Tips:

The traditional tiramisł recipe requires savoiardi lady fingers, available in Italian delicacy stores.

Dip the fingers quickly in the cooled coffee to avoid them from getting to soggy. A longer dip will also give the tiramisł a stronger coffee flavour.

You can also add liquors like rum or marsala to your cofee for a bit of flavour.

The traditional tiramisł recipe does not include chocolate topping or strawberry decoration but separates the layers of finger ladies and mascarpone with cocoa powder only. If you wan't to prepare this traditional version just leave out the extra topping.

Be very careful when separating the eggs making sure the egg yolks do not leak in the egg whites of viceversa. If this happens your cream will not be as fluffy as it should which means the tiramisł will loose volume and appeal.

Grate the chocolate finely because chunks will be to heavy for the cream layer and lower the height of the tiramisł.

The type of chocolate can be of your own liking, just as the fruit decoration on top of the tiramisł.

Place the strawberries at the moment of serving the tiramisł of the moisture of the mascarpone cheese will soften them.