Daily Italian Recipe · Dessert
Classic Tiramisu
Classic tiramisù layers coffee-dipped savoiardi with silky mascarpone cream and a fine dusting of cocoa. This Veneto-style version keeps the essentials: egg yolks, no whipped cream and no alcohol.
Total time
30 minutes
Serves
8 people
Difficulty
Easy — requires at least 6 hours of chilling
Origin
Veneto
Tiramisù is closely associated with Treviso in Veneto, where its modern form became popular in the second half of the twentieth century. Its precise beginnings remain disputed, with neighbouring Friuli Venezia Giulia also claiming a place in its history.
The name means “pick me up”, a fitting description for the combination of coffee, cocoa and rich mascarpone. The Treviso-style approach uses a yolk-based cream, letting a handful of ingredients do all the work.
Ingredients
- 500 g mascarpone, weighed rather than measured by volumeShop
- 120 g pasteurised egg yolks, suitable for uncooked preparations
- 120 g caster sugar
- 300 g savoiardi biscuits
- 300 ml strong espresso, unsweetened
- 15 g unsweetened cocoa powder
Method
- 1
1. Cool the coffee
Prepare 300 ml espresso, pour into a shallow dish and let it cool completely. Set out a serving dish approximately 20 × 25 cm and at least 5 cm deep.
- 2
2. Whisk the yolks and sugar
Whisk the pasteurised yolks and caster sugar with an electric whisk for 4–5 minutes, until pale, thick and falling from the whisk in ribbons. Use pasteurised yolks because this cream is not cooked.
- 3
3. Make the mascarpone cream
Briefly soften the mascarpone with a spatula in a separate bowl. Incorporate it into the yolk mixture in three additions, using the lowest mixer speed just until smooth. Finish with a few gentle folds; prolonged beating can split the cream.
- 4
4. Build the first layer
Quickly dip half the savoiardi into the cold coffee, roughly 1 second per side, without soaking them through. Arrange snugly across the base of the dish, trimming biscuits to fit where necessary. Spread half the mascarpone cream evenly over them.
- 5
5. Add the second layer
Dip the remaining savoiardi in the same way and arrange over the cream. Cover with the remaining mascarpone mixture and smooth the surface. Do not pour leftover coffee into the dish.
- 6
6. Chill until set
Cover without touching the surface and refrigerate at 4°C or below for at least 6 hours, ideally overnight. This chilling time is additional to the 30 minutes of preparation.
- 7
7. Dust and serve
Just before serving, sift the cocoa evenly over the top. Cut into eight portions using a clean knife, wiping it between cuts, and lift out with a flat serving spatula. Serve chilled.
Chef's secret
Leave a little firmness at the centre of each biscuit when dipping. During the overnight rest, moisture migrates from the cream into the savoiardi, creating tender layers without a puddle of coffee.
Did you know?
Mascarpone is made by acid-coagulating cream, which explains its rich texture and why it needs gentle handling rather than vigorous whipping.
Common mistakes
- Dipping biscuits in warm coffee or leaving them submerged: both encourage soggy layers.
- Overbeating the mascarpone: stop as soon as the cream is smooth to avoid a grainy or split mixture.
- Skipping the chilling time: the biscuits need time to soften evenly and the cream needs time to firm up.
Storage & reheating
Keep covered in the refrigerator at 4°C or below and eat within 48 hours of preparation, or sooner if the ingredient labels require it. Refrigerate promptly after serving; do not leave out for more than 2 hours, or 1 hour above 32°C. Serve cold and never reheat. Freezing is possible but may make the cream grainy after thawing.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I use ordinary raw egg yolks?
Use commercially pasteurised yolks suitable for uncooked preparations for this no-cook recipe. Freshness alone does not eliminate the food-safety risks of raw eggs.
Does classic tiramisù need Marsala or whipped cream?
No. This Treviso-style version uses neither. Yolks and mascarpone provide the richness, while unsweetened coffee and cocoa balance the sweetness.
Can I have the mascarpone or a ready-made tiramisù delivered in Hong Kong?
Yes. The Italian Club offers Virgilio mascarpone and Tiramisu Home Made 500g through its online grocery, with delivery across Hong Kong via SF Express and Lalamove. For this recipe, weigh out 500 g mascarpone; the catalogue lists its pack size by volume.