Recipe
The Best Traditional Tiramisù
Henri Alén's recipe, a light, classic tiramisù with a whipped mascarpone mousse, espresso-soaked savoiardi and a dusting of cocoa.
Why it's the best
The secret is in the mousse. Instead of folding in whipped cream like so many shortcut versions, this recipe whisks the egg whites separately and folds them into a pale, airy yolk-and-mascarpone base. The result is lighter and more delicate, closer to the Italian original. A soak spiked with cognac or amaretto, a little grated lemon or orange zest for brightness, and an overnight rest to let everything settle turn a handful of ingredients into something greater than the sum of its parts.
A traditional Italian classic
Tiramisù was born in the Veneto region of Italy around Treviso, taking its modern shape in the 1960s and ’70s. In the Venetian dialect tirami sù means “pick me up”, a nod to the jolt of espresso and sugar at its heart. The authentic version has no cream, no gelatin and no oven: just whipped egg and mascarpone, savoiardi ladyfingers soaked in strong coffee, and a veil of cocoa. This recipe keeps to that tradition, ingredient for ingredient.
Ingredients
- Egg yolks4
- Egg whites4
- Sugar4tbsp
- Mascarpone300g
- Savoiardi (ladyfingers)200g
- Espresso (or strong coffee)3.5dl
- Cocoa powder1tbsp
- Grated lemon or orange zest2tsp
Quantities scale automatically with the number of servings. US measures are rounded for convenience.
Method
- 1
Whisk the egg yolks and half of the sugar into a firm, pale foam.
- 2
Add the mascarpone cheese to the mixture.
- 3
Whisk the egg whites and the remaining sugar until fluffy, then fold into the yolk foam.
- 4
Dip the narrow, finger-shaped biscuits into cold espresso (or strong coffee) flavoured with cognac or amaretto, and lay half of the biscuits in a straight-sided dish. Spread half of the mascarpone mousse on top. Dip the rest of the biscuits in the coffee and spread them over the mousse. Spread the remaining mousse on top.
- 5
Let the tiramisù set in the fridge for 3 hours, or until the next day. Dust cocoa powder over the top.
- 6
Serve the dessert as is, with coffee. In summer, fresh strawberries and raspberries make a lovely companion.
Frequently Asked Questions
What makes this the best tiramisù recipe?
It stays true to the traditional method: the egg whites are whipped separately and folded in, giving a light, airy mousse instead of the dense, cream-based shortcuts. Real mascarpone, a spirit-spiked espresso soak, a hint of citrus zest, and an overnight rest to let the flavours meld all add up to a balanced, restaurant-quality dessert.
What is traditional tiramisù?
Tiramisù comes from the Veneto region of Italy (Treviso), where it took its modern form in the 1960s-70s. The name means 'pick me up' in the Venetian dialect, a nod to the coffee and sugar. Authentic tiramisù has no cream, no gelatin and no baking, just whipped egg and mascarpone, savoiardi ladyfingers soaked in espresso, and a dusting of cocoa.
Can I make it without alcohol?
Yes. The cognac or amaretto is a flavouring, not essential. Use strong espresso or coffee on its own, or add a splash of vanilla for depth.
It uses raw eggs, is that safe?
Traditional tiramisù uses raw egg. Use the freshest eggs you can find, or pasteurised eggs if you prefer. Keep the finished dessert refrigerated and eat within two days.