Authentic Italian Tiramisù – Alcohol-Free Recipe
This traditional dessert is made with light, sponge-like biscuits called ladyfingers (Savoiardi), dipped in strong coffee, then layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and finished with a dusting of cocoa powder.
I love Tiramisù when it’s made the classic Italian way with 100% mascarpone — no cream, just rich, authentic flavour. It’s my all-time favourite Italian dessert (dolci).
Have you ever wondered what the word tiramisù means? In Italian, it translates to “pick me up” or “cheer me up.” And honestly, that’s exactly how I feel after eating it!
This traditional dessert is made with light, sponge-like biscuits called ladyfingers (Savoiardi), dipped in strong coffee, then layered with a whipped mixture of egg yolks, sugar, and mascarpone cheese, and finished with a dusting of cocoa powder.
For the best flavour and texture, make it the day before you want to serve it — letting it chill overnight gives the biscuits time to soak up the coffee and cream, helping it is set beautifully.
Takes = 30 minutes
Makes = 8-10 serves
Size = rectangle container 18.5cm x 23cm (7.5"x 9.5")
6 Ingredients
- White sugar – 250g
- Lady finger biscuits – 30
- Italian Mascarpone cream cheese, room temp. – 500g
- Egg Yolks only – 6
- Espresso coffee, cooled (is the correct way) – 3-4 x 50ml shots
- Cocoa powder for sprinkling on the top before serving – about 2 tablespoons
Method (5 easy steps)
- First, whip the yolks and sugar very well using a mixer. This step is the most important. Now whip the mascarpone in to get air into the mixture. Start slow with the stand mixer, then mix fast only for 3 minutes. Be careful not to split the eggs.
- Add the coffee into a container, then dip the biscuits one by one lightly in the coffee on the bottom side, not the sugared top. If you're wondering, the traditional Italian Treviso recipe doesn't add any alcohol or use the egg whites.
- Place a thin layer of cream on the base of your dish, then add a layer of the dipped biscuits, then repeat. The cream would be soft and fluffy, yet this is what gives it its structure. The cream shouldn't be soft and liquid. The biscuits should be lightly soaked.
- Repeat laying the biscuits the other way for stability. Add the final layer of cream cheese and smooth off. Refrigerate overnight. Just before serving, add a thick layer of cocoa powder.