The authentic tiramisu recipe comprises rich layers of bold espresso, cocoa, and creamy mascarpone cheese, finishing with ladyfinger biscuits, making it one of Italy’s most popular desserts. The common question of ‘is tiramisu Italian?’ is followed by an answer of yes! What makes the dessert Italian is the presence of Savoiardi lady fingers, completing any tiramisu with a light, crisp texture. England uncovered tiramisu when English intellectuals and artists started consuming – and adoring it – in Florence. Upon returning home, they spread the news about the tasty dessert to their nation. 

Is Tiramisu Italian?

Despite the simplicity of the ingredients, Tiramisu’s origin is controversial, and fiercely debated amongst the Italian – so typical! Translating to “pick me up”, or synonyms like “lift me up” or “pull me up”, the layered dessert is part of an ongoing regional battle.

Let us begin in late 19^th century Tuscany, where Tiramisu was supposedly first invented in Siena, for Grand Duke Cosimo III de Medici being labelled “zuppa del duca” – literally “The Duke’s soup”.

Following on, we move to Piedmont (Turin), where according to reports, Camillo Benso also invented the delicacy. Likewise, writer Pellegrino Artusi describes a similar recipe in his book – Kitchen science and the art of eating well – published in 1891. However, he did replace mascarpone with butter! 

In more recent times, it is said that Roberto Linguanotto, located in Veneto, Italy, invented the Italian tiramisu recipe in the early 1970s at the restaurant Le Beccherie in Treviso. This restaurant was run by the Campeol family from 1939 – 2014, when rumours swirled that the owner Ada Campeol had initially come up with the dessert. With all this information in mind, one thing we can approve as factual is that tiramisu is indeed Italian! 

Authentic Tiramisu Recipe

Despite the conflicting stories about who should get credit for having created tiramisu , one thing stayed the same: the classic tiramisu recipe! With a prepping time of 30 minutes, a cooling time of 3 hours and eight ingredients later, prepare your taste buds for the most elegant dessert that will arguably land on them. Are you and your cooking utensils ready? Let’s start.

Preparation time: 1 hour
Cooling time: 3 hours
Serves: serves 6-8
Dietary: Vegetarian

Ingredients:

• 350g mascarpone cheese
• 120g granulated sugar
• 60g pasteurised egg yolk
• 90g pasteurised egg white
• 200 g Savoiardi ladyfingers
• 30g unsweetened cocoa powder
• 400g coffee

Method

1. Prepare the coffee (we suggest using the authentic Italian moka pot). Once it’s done, you can choose whether to sweeten the coffee or not, but we recommend leaving it as bitter as it comes. Then let the coffee cool down in a bowl.
2. Beat the egg yolk and half the sugar (60g) in a bowl until the mixture becomes clear, thick, and fluffy – this will take at least 10 minutes.
3. In another bowl, beat the mascarpone to make it creamy, then add the yolk mixture. Keep on beating the new mixture until it gets thick.
4. Whisk the egg white until it looks pale. Then add the remaining sugar (60g) in three separate stages and keep on whisking until the mixture gets creamy and smooth.
5. Mix the two creams very gently with a wooden spoon, from bottom to top, until the mixture feels very smooth. Put the cream obtained in a piping bag with a round nozzle (13mm tip diameter) and store it in the fridge.
6. Start displaying the first layer of ladyfingers In a ceramic baking pan (around 22x16cm). Soak them in the coffee – that should be lukewarm to prevent the biscuits from getting too soft –, let them drain well and place them on the bottom of the pan.
7. Cover the ladyfingers with cream by squeezing the piping bag. Make a layer of at least 3cm and sprinkle it with plenty of cocoa powder that you will sift from a small colander. Repeat the procedure to make another layer – pro tip: place the ladyfingers in the opposite direction of the first layer. By combining a horizontal and a vertical layer you will be sure that the tiramisu will cut perfectly.
8. Finish the tiramisu with a sprinkling of cocoa powder, cover it with cling film or kitchen foil, and leave it in the fridge for at least 3 hours.
9. When it’s time to serve it, you just have to cut it into cubes with the help of a spatula, remove it from the pan and place it on a dessert plate. Now it’s time to enjoy your tiramisu in all its universally recognised goodness!

Alternative versions

In the face of tradition stand alternative tiramisu recipes featuring adaptations of the classic ingredients. Eater states that there are at least 200 variations, with pastry chefs adding zabaglione, almonds, whipped cream or any of a variety of spirits. More so, we at Remeo Gelato have curated alternatives, including a Tiramisu Gelato Dessert with Coffee and Cocoa. Like the idea? Check out our full range of delicious gelato layers!