Served at family lunches, dinner parties, restaurants, and special occasions, tiramisù has become one of the most loved Italian desserts of all time. With its perfect balance of coffee, mascarpone cream, cocoa, and soft biscuits, it’s a recipe that feels both comforting and timeless.
Its origins are commonly linked to the Veneto region, although the true history of tiramisù is still debated today. What’s certain is that this classic Italian dessert has gone far beyond Italy and become famous all over the world.
And like every great Italian recipe, tiramisù has evolved into countless variations over the years: pistachio tiramisù, chocolate versions, tiramisù with amaretti biscuits, strawberry tiramisù, peach tiramisù, and many other creative reinterpretations.
The Great Italian Tiramisù Debate
In Italy, there’s one question that has sparked debates for years:
is tiramisù better with savoiardi or with pavesini?
Some people love the thicker texture and structure of savoiardi, while others prefer the softer and lighter consistency of pavesini. Every family seems to have its own opinion, and nobody ever completely agrees.
One thing, however, is certain: whichever version you choose, homemade tiramisù is always a good idea. 
How to Make It
Ingredients
- 16 savoiardi (lady fingers)
- 330 g mascarpone
- 2 eggs
- 50 g sugar
- 2 cups very strong coffee, cooled
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons grappa (optional)
Preparations
- Separate the egg yolks from the egg whites into two different bowls.
- Whip the egg whites until stiff peaks form.
- In another bowl, beat the egg yolks with the sugar until the mixture becomes pale and creamy.
- Add the mascarpone to the egg yolk mixture and combine well. Add the grappa if using.
- Gently fold the whipped egg whites into the mascarpone mixture, mixing from the bottom upwards to keep the cream light and airy.
- Pour the cooled coffee into a shallow dish.
- Quickly dip each savoiardo into the coffee without soaking it for too long.
- Create a first layer of coffee-dipped savoiardi in a glass dish or in individual serving bowls.
- Cover with a layer of mascarpone cream.
- Repeat with another layer of dipped savoiardi and finish with the remaining cream on top.
- Refrigerate for at least 2 hours.
- Before serving, dust generously with unsweetened cocoa powder.
