In this Tiramisu recipe<\/strong>, I’ll show you how to truly master this dessert \u2013 just like Nonna makes it, like in a trattoria by the harbor, just as it’s simply made in Italy. Tiramisu with mascarpone<\/strong>, with fresh eggs, and with strong espresso. So simple. So good. <\/p>\n\n If you search for “Tiramisu” in Germany, you’ll find an astonishing number of variations with cream, cream cheese, quark, pudding, or gelatin. All of these have their place \u2013 but one thing they are not: an authentic Italian Tiramisu<\/strong>. The true recipe requires exactly these ingredients and no more: <\/p>\n\n Authentic Italian Tiramisu needs no cream<\/strong>, no quark<\/strong>, no gelatin<\/strong>, and no Bourbon vanilla flavor<\/strong>. The creaminess comes from the mascarpone, the volume from the stiffly beaten egg whites, the flavor from the espresso and cocoa. Nothing more is needed \u2013 in fact, more would make it worse. <\/p>\n\n For 6 servings<\/strong> (one dish approx. 20 \u00d7 25 cm):<\/p>\n\n Note on raw eggs:<\/strong> Since the eggs are not heated, they must be absolutely fresh \u2013 ideally directly from the farm or at most a few days old. Pregnant women, young children, the elderly, and immunocompromised individuals<\/strong> should avoid raw eggs. A safe alternative can be found below under “Variations.” <\/p>\n\n Brew about 300 ml of strong espresso \u2013 preferably in a Moka pot or espresso machine. Pour it into a shallow, wide bowl and let it cool completely<\/strong>. Hot espresso would immediately soak through the Savoiardi and ruin the entire layered structure. If desired, add 2 tbsp of Marsala or Amaretto now. <\/p>\n\n Carefully separate the 4 very fresh eggs. The egg yolks<\/strong> go into a large bowl, the egg whites<\/strong> into a second, absolutely grease-free bowl. A single drop of egg yolk in the egg white will prevent the meringue from stiffening. <\/p>\n\n Whisk the egg yolks with 70 g<\/strong> of the sugar (the remaining 30 g are for the meringue) using a hand mixer for at least 5 minutes<\/strong>. The mixture should be almost white, very creamy, and noticeably increased in volume. This is the base of the Tiramisu cream. <\/p>\n\n Add the fridge-cold mascarpone spoonful by spoonful<\/strong> to the egg yolk cream. Do not whisk<\/strong>, but gently fold it in with a rubber spatula. Stirring for too long will make the mascarpone cream runny \u2013 this is the most common mistake when making Tiramisu. <\/p>\n\n Beat the egg whites with a pinch of salt until stiff. When soft peaks form, gradually sprinkle in the remaining 30 g of sugar<\/strong> and continue beating until the egg whites are firm and glossy. Using a spatula, gently fold them from bottom to top<\/strong> into the mascarpone cream in portions \u2013 never stir, otherwise the air will be lost. <\/p>\n\n Dip each ladyfinger for only 1 second per side<\/strong> into the cooled espresso \u2013 no longer! Savoiardi absorb liquid extremely quickly, and soggy ladyfingers will turn into mush in the dish. Immediately place them in the dish and cover the bottom completely. <\/p>\n\n Spread half of the mascarpone cream evenly over the Savoiardi layer. Smooth it out with an offset spatula or a regular spatula, reaching into all corners. <\/p>\n\n Place the second layer of Savoiardi (again, dip briefly), spread the remaining cream on top, and smooth it out. Cover tightly with plastic wrap (the wrap should not touch the cream) and refrigerate for at least 4 hours, preferably overnight<\/strong>. <\/p>\n\n Only just before serving<\/strong>, generously dust unsweetened cocoa over the entire surface using a fine sieve. If the cocoa is applied too early, it will absorb moisture from the cream and become sticky and brown instead of velvety. Cut clean portions with a spoon dipped in hot water. <\/p>\n\n A little more Italy beyond the recipe<\/strong><\/p>\n\n\n\n Do you enjoy Italian cooking and want to meet the people and the farm behind our recipes? Discover our olive tree adoptions in Liguria: your own tree with a personal nameplate, photos and a video. Our adoption page explains the different options.<\/p>\n\n\n\nWhat defines an authentic Italian Tiramisu?<\/h2>\n\n
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![\"Ingredients](\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/tiramisu-zutaten-uebersicht-1.webp\")
Recipe Profile: Authentic Italian Tiramisu<\/h2>\n\n
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Category<\/strong><\/td> Dessert<\/td><\/tr>\n Cuisine<\/strong><\/td> Italian<\/td><\/tr>\n Preparation time<\/strong><\/td> 30 minutes<\/td><\/tr>\n Chilling time<\/strong><\/td> at least 4 hours (ideally overnight)<\/td><\/tr>\n Total time<\/strong><\/td> approx. 4 hours 30 minutes<\/td><\/tr>\n Servings<\/strong><\/td> 6<\/td><\/tr>\n Difficulty<\/strong><\/td> easy<\/td><\/tr>\n Special feature<\/strong><\/td> without cream, classic with mascarpone<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n Ingredients for authentic Italian Tiramisu<\/h2>\n\n
Ingredient<\/th> Quantity<\/th><\/tr><\/thead> Mascarpone (fridge-cold)<\/td> 500 g<\/td><\/tr>\n Very fresh eggs (Class A)<\/td> 4 pieces<\/td><\/tr>\n Fine sugar<\/td> 100 g<\/td><\/tr>\n Savoiardi (Italian ladyfingers)<\/td> 200 g (approx. 24 pieces)<\/td><\/tr>\n Strong espresso, cooled<\/td> 300 ml<\/td><\/tr>\n Unsweetened cocoa<\/td> 20 g for dusting<\/td><\/tr>\n Marsala or Amaretto (optional)<\/td> 2 tbsp<\/td><\/tr>\n Salt<\/td> 1 pinch<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n Tiramisu Recipe \u2013 Step-by-Step<\/h2>\n\n
Step 1: Prepare espresso<\/h3>\n\n
Step 2: Carefully separate eggs<\/h3>\n\n
Step 3: Whisk egg yolk cream<\/h3>\n\n
Step 4: Fold in mascarpone<\/h3>\n\n
Step 5: Beat and fold in egg whites<\/h3>\n\n
Step 6: Dip and layer Savoiardi<\/h3>\n\n
Step 7: First cream layer<\/h3>\n\n
Step 8: Second layer \u2013 and chill<\/h3>\n\n
Step 9: Dust before serving<\/h3>\n\n
![\"Creamy](\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/tiramisu-loeffel-schichten-1.webp\")