The world’s best Tiramisù
Serves Icon
Serves8 - Note: refrigerate the tiramisu' for 2 hours
Time 40 Minutes
  • 6 egg yolks
  • 120g caster sugar
  • 1kg Mascarpone
  • 80ml Marsala liquor
  • 600g Savoiardi biscuits
  • 500ml espresso coffee, hot
  • Unsweetened cocoa powder (cacao magro)
  • Freshly ground coffee beans (optional)
Italian Meringue:
  • 200ml water
  • 250g caster sugar
  • 225ml egg whites (approximately 6 eggs)

Requires: Straight sided 21 x 23cm round trifle dish

How to Make It
Step 1

Place the egg yolks and caster sugar in a large mixing bowl and beat on high speed until pale and thick. Add the mascarpone and beat on medium speed until combined, being careful not to over mix as you may split the mascarpone. Add the Marsala, then set aside.

Step 2

To make the Italian meringue, pour the water into a clean, grease-free saucepan and slowly add the sugar, making sure all the grains get wet. Bring to the boil over medium heat and cook to soft-ball stage (when you can drop a small amount of syrup into cold water and it forms a ball that you can shape in your fingers, it is at 112°C on a sugar thermometer).

Step 3

Beat the egg whites on high speed in a separate clean bowl until they hold medium peaks. With the beaters still going, slowly and carefully add the hot syrup in a thin stream down the side of the bowl. Continue to beat until the meringue is completely cool. Gently fold the meringue into the mascarpone mixture. Taste and add extra Marsala, if desired.

Step 4

Pour coffee into a shallow bowl. Soak the Savoiardi biscuits in the coffee a few at a time without letting them get completely sodden and giving them a light squeeze as you take them out. The coffee shouldn’t soak all the way through, so there should still be a little portion of biscuit in the middle left untouched. Dip enough biscuits into coffee to cover the base of a straight sided 21 x 23cm trifle dish.

Step 5

Use a small strainer to sprinkle unsweetened cocoa powder over the biscuits. Spread one third of the mascarpone mixture over the Savoiardi biscuit layer. Cover with another layer of coffee-soaked biscuits, sprinkling of unsweetened cocoa powder, and another third of mascarpone. Repeat the layers again, ending with a smooth layer of Mascarpone on top.

Step 6

Refrigerate for at least 2 hours (or overnight for best results), until the Tiramisù is firm enough to cut.

Step 7

Just before serving, dust generously with cocoa powder. Optional – sprinkle with ground coffee. Divide the Tiramisù into 10 portions and serve Buon appetito.


Indeed the best Tiramisu’ recipe


The world’s best Tiramisu

Tiramisu is a coffee flavoured Italian dessert that originated in Veneto in the 1960s. Our Tiramisu recipe uses seven tasty ingredients to make the filling and three simple ingredients to make the Italian meringue, guaranteeing a tasty tiramisu that will leave you wanting more. Over the years, the recipe for Tiramisu has adapted into many varieties of cakes and other desserts, but we promise that our Tiramisu recipe is the best in the world!

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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