Traditional Tiramisu Recipe

Name: Traditional Tiramisu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coffee (or as needed); 2 tablespoons of white sugar for the coffee; ⅓ cup sambuca romana (or to taste) (optional); 6 large eggs; 60 g about 1/4 of a cup white sugar for the egg yolks; 60 g about 1/4 of a cup white sugar for the egg whites; 450 g about 2 cups mascarpone; 400 g about 14 oz ladyfingers (savoiardi); 2 tablespoons unsweetened cocoa powder (or to taste); chocolate chips, to taste (optional)

Servings: persons

1
Brew the coffee and stir in the sambuca and the 2 tbsp of sugar.
2
Set aside in a bowl to cool down.
3
Separate the yolks and the whites in two bowls (a big one for the yolks as it'll be the main bowl for the cream) and add 60 g of sugar to the yolks.
4
Mix the sugar and yolks together with a mixer till the batter turns light yellow and the consistency is creamy and foamy.
5
Delicately, stir in the mascarpone till it's homogeneous and not chunky anymore.
6
No need to overstir.
7
Mix the whites with a mixer to stiff picks but remember to add the rest of the sugar halfway through.
8
Add the whites to the yolks, stir in delicately as to not separate the eggs and ruin the cream in a way not even the best chef alive could save, a bit at a time, stirring from the bottom to the top with a spoon.
9
When homogeneous the cream is ready (do not overstir).
10
You can either use small bowls (one for each person), in that case place a layer of cream on the bottom before the first layer of ladyfingers, if using a single baking tin start directly with a layer of ladyfingers.
11
Quickly dunk a ladyfinger in the coffee, being careful to not melt it (better have a couple tries) and make a layer of them in the shape of the container, if needed break them into pieces before putting them into the coffee to fill the small holes.
12
Cover the ladyfingers with a layer of cream and place another layer of coffee-soaked ladyfingers, horizontally if the first layer was vertical and vice-versa.
13
Cover in cream again and dust the top with cocoa powder, being careful that the dust is thin and not chunky so it'll soak in the cream and it won't choke people (use a filter for best result).
14
Chocolate chips can be added to the top.
15
Put in fridge for a couple hours or till cream is firm.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups coffee (or as needed), 2 tablespoons of white sugar for the coffee, ⅓ cup sambuca romana (or to taste) (optional), 6 large eggs, and more.

Yes, Traditional Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Traditional Tiramisu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions