🍰 Tiramisu
Tiramisu is an Italian no-bake dessert of ladyfinger biscuits dipped in espresso and layered with a rich cream of mascarpone and whipped egg yolks and sugar. It is chilled until set and finished with a dusting of bitter cocoa. Each spoonful is soft, creamy and coffee-soaked, with a light, almost mousse-like texture.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g mascarpone
- 3 egg yolks
- 70 g sugar
- 200 g ladyfinger biscuits
- 300 ml strong espresso, cooled
- 2 tbsp cocoa powder
Method
- Whisk the egg yolks with the sugar until pale and thick.
- Beat in the mascarpone until smooth.
- Quickly dip each ladyfinger in the espresso and lay half of them in a dish.
- Spread half the cream over the top, then repeat with the remaining biscuits and cream.
- Chill for at least 4 hours, then dust with cocoa before serving.
How to make it lighter
- Serve in small glasses or ramekins to keep portions controlled.
- Cut the sugar by a third; the cocoa and coffee still balance the cream.
- Share a slice or have it as the only treat of the day.
History
Tiramisu is generally traced to the Veneto region, with restaurants in Treviso most often credited with popularising it in the 1960s–70s, although Friuli also claims it. The name means "pick me up" in Italian.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →