Probably the best Tiramisu ever!

The best tiramisu ever is of course the one that is traditionally Italian.

There are many different versions on the tiramisu theme and we have encountered and created a few ourselves. This is how to make a real Tiramisu. Rich, luxurious but wonderfully light.

The main take-away for making a real Italian tiramisu is that is does not have any whipping cream and the eggs will be raw. Yep, the eggs are raw and always have been – so take care to source your eggs wisely. But have no fear because it has been made this way for many, many years.


  • 3 eggs, separated
  • 3 tbsp fine sugar
  • 250 gms marscarpone cheese
  • 2 tbsp of a coffee liqueur or marsala
  • 500 ml espresso coffee, cooled
  • 200 gms ladyfinger biscuits (Savoiardi are also good to use but can be really delicate)
  • cocoa powder for dusting


  1. With an electric mixer, beat the egg yokes and sugar until the mixture is thick and pale.
  2. Add the marscarpone and keep whisking.
  3. Mix in the brandy and set aside.
  4. In a large bowl, whisk the egg whites and a pinch of salt until firm.
  5. Using a spatula, gently fold them into the marscapone mixture.
  6. Place the cold coffee in a shallow bowl.
  7. Dip the biscuits in the coffee then place them in the serving dish in a single layer.
  8. Pour the marscapone mixture on top of the layer of biscuits.
  9. Place another layer of coffee-soaked biscuits on top and repeat the process until all biscuits have been used.
  10. The last layer of the tiramisù is a layer of the marscapone mixture.
  11. Cover the dish with cling film and chill for a few hours.
  12. Before serving, dust the tiramisù with cocoa powder.
  13. The end result is a soft, creamy cake to be eaten with a spoon.
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